Monday, December 1, 2008

Sarah Warther's Fondant Tips

1. Have direction. I like to sketch out my plan.
2. Make sure your hands are completely dry and clean.
3. You can't overwork fondant. Get rough with it before rolling it out.
4. Get out all of your tools before you start.
5. Water will leave marks in fondant. Stay dry!
6. Use small amount of vegetable shortening if fondant is too dry.
7. Put the fondant in an unsealed Ziplock bag to mix in color gel. (gel works best)
8. Use a step stool for more power when working and rolling the fondant.
9. Use a soft brush to get off any excess powdered sugar.

Fondant Recipe

1 box powdered sugar
1 egg white
2 TBPS liquid glucose (Michael's has this in the cake department)

Place sugar into a bowl and make a well in the center. Tip the egg white and glucose into the well and stir in using a wooden spoon. Finish binding the icing together with your hands, kneading until the sugar in incorporated and the icing feels smooth. Double wrap immediately with Sarah Wrap or use it right away.

Cream Cheese Icing Recipe

1/4 cup butter, softened
1/4 cup butter flavored Crisco
1/2 cup cream cheese, softened
1 tsp vanilla extract
1 box of powdered sugar
1-3 Tbsp milk

Cream butter, Crisco and cream cheese. Add vanilla. Gradually add sugar, alternating with milk until you reach your desired consistency.

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