EveBake

Hey guys, thanks for stopping by to read this post, do search through my blog for other fondant related posts and more...    Fondant can be very tricky to work with during Harmattan as the air is dry and absorbs moisture quickly from fondant and hence there is a resulting cracks on your fondant, if not worked upon on time. Fondant could also develop a dent(Elephant skin) and this reduce the aesthetics of a fondant covered cake      To avoid these, one must put every other thing aside when working with fondant to avoid it from cracking as it would have dried up at the time of attending to other things...     Aside the time factor that requires close attention, you might need to adjust your fondant recipe as thus; • Edible Glycerine: Use enough edible glycerine on your fondant during harmattan as it would help retain it's  moisture unlike during rainy season when you could toss it away from your recipe as it could cause sweating • CMC/Tylose: The main function of CMC in

Fondant icing has different recipe which gelatin fondant is one of these types.   Gelatin fondant is affordable and easy. Gelatin fondant can be used without any problem except in a case of wrong and or outdated ingredients and procedure.    Below are the things you will need when making gelatin fondant. Hints: tbsp means tablespoon tsp means teaspoon Ingredients • 1.5kg Icing sugar • 2tbsp Gelatin • 2tbsp Liquid glucose (Heaped) • 2tsp CMC • 1 tbsp Edible Glycerine •  12tbsp Water • Corn Flour • Shortening (preferably during dry season) Tools • Bowl • Stirrer • Mixing bowl • Clean Surface( Tile, Board) • Cling film Procedure For Preparing Your Fondant 1. Sieve your icing sugar in a bowl. 2. Add CMC and mix. 3. Create a hole at the middle. 4. In a double boiler ( this is achieved by putting a bowl in a hot water when there is another water in the bowl, this is usually done to avoid gelatin mixture to boil over), sprinkle your gelatin on the surface of the