Quiero Saber Informacion Sobre Esta Pasta Laminada

Español By bancelie Updated 25 Apr 2009 , 10:22pm by Frankyola

bancelie Posted 25 Apr 2009 , 7:01pm
post #1 of 7

ya yo la tengomen español, pero para cuanto rinde es muy buena, que ustedes opinan de ella. por favor ayudenme es la primera vez que la voy a utilizar.



Michele Foster's Fondant
  
instruction
Since the original post of this recipe has brought up so many comments and questions I decided to post an updated recipe with alternate versions and additional information. I have also made a few corrections to some of the ingredients. Thank you for all of the wonderful comments. Michele
ingradients
1/2 cup cream
2 Tbsp. unflavored gelatin
1 cup corn syrup
2Tbsp. butter
2Tbsp. glycerin
2 tsp. clear vanilla
dash salt
Approximately 3 1/2 lbs. powdered sugar
directions
1. Place milk in 2 cup measuring cup, add gelatin, stir to combine.
2. Let gelatin "bloom" or become firm, usually less than 5 minutes.
3. Place mixture in microwave and heat for 1 minute on high. Stir. If gelatin does not become liquid, microwave in 15 second intervals until the gelatin is melted. Stir between heating cycles.
4. Put corn syrup, butter, glycerin, vanilla, and salt in large measuring cup, add this mixture to the melted gelatin. Stir.
5. Microwave mixture for 2 minutes on high setting. Butter should be almost melted. Stir, set aside to cool to LUKE WARM.
6. Add 2 lbs. of powdered sugar to large mixing bowl. A Kitchen Aid mixer works best for this. Do not use a hand mixer.
7. Strain LUKE WARM mixture into the powdered sugar; mix by hand until just blended. Straining removes any lumps that did not dissolve during the cooking process.
8. Place the bowl on the mixer, add several cups of powdered sugar, and mix very slowly with the dough hook.
9. Continue to add powdered sugar, about a cup at a time, until fondant forms a soft ball. It should not slide down the dough hook and there may be some powdered sugar left in the bottom of the bowl. This is normal. Keeping the mixer covered with a damp dish towel will prevent powdered sugar from coating the kitchen.
10. While the mixer is running prepare a surface for kneading. You will need some powdered sugar and a non-stick surface. Also have plastic wrap prepared with a think coat of cooking oil. Do not use spray, this can cause the fondant to crust.
11. When fondant is ready, remove from the bowl and knead in a small amount of powdered sugar until the fondant is smooth. It will still be slightly soft.
12. Wrap in oil coated plastic wrap; wrap again, and then place in an air tight container such as a zipper bag or plastic tub.
13. Allow fondant to rest at least 6 hours or over night.
14. Knead only the amount required until smooth before rolling out to cover cake or board.

VARIATIONS AND OTHER INFORMATION:
CHOCOLATE - add 6 ounces of semi-sweet chocolate chips to the corn syrup. Follow the recipe as normal. Add brown food coloring to make it darker.
WHITE CHOCOLATE- add 6 ounces of white chocolate chips to the corn syrup. Follow the recipe as normal.
DAIRY-FREE FONDANT - Replace equal amounts of water, non-dairy creamer, fruit juice, or other liquid for the cream. Replace the butter with equal amounts of shortening. This also works for unflavored fondant when only covering cake dummies.

GENERAL INFORMATION
*If the fondant is too soft or stretchy, knead in additional powdered sugar in small amounts until fondant is of the consistency of play dough.

*If the fondant is too stiff knead in small amounts of glycerin until softened. This is easier by working in small batches and then blending the batches together. Keep any unused fondant covered.

*Fondant can be stored at room temperature for at least a month. For longer periods, place well wrapped fondant in the freezer. Allow fondant to warm slowly to room temperature before using, usually over night. DO NOT THAW IN THE MICROWAVE.

*The sugar and cooking process preserves the dairy ingredients, so there is no worry of spoilage.

*Chocolate can be a little stiff, more glycerin might be needed. If you add brown food coloring remember that it has glycerin in it (gel colors) and will soften the fondant.

*Please remember that many things can affect the consistency of the fondant. This includes temperature, humidity, temperature of the mixture when added to the powdered sugar, any flavorings that are added, and even the temperature of your own hands. THE FIRST 5 INGREDIENTS MUST BE MEASURED ACCURATELY.

*Color can be added during the cooking stage or the mixing stage. Adding color after the fondant has rested is much more difficult, but it can still be done.

*This recipe is naturally off-white. Add white food color for whiter fondant. Gel color will change the consistency.

6 replies
Frankyola Posted 25 Apr 2009 , 7:48pm
post #2 of 7

banelie el fondant de Michele Foster es mi favorito yo ya probe muchos y este fue del que me enamore super facil de trabajar, tiene mucha elasticidad , no tienes problemas de que se quebre ni que tengas la muy mencionada elephant skin, y super deliciosa ademas de todo esta es la nueva que Micheles saco pero tengo entendido que ella puso un post de que hay algunos errores en ella yo no la he usado yo he usado la anterior aqui te pongo el link:

http://cakecentral.com/cake_recipe-3663-Michele-Fosters-Delicious-Fondant.html

dejame buscar la que esta en espanio porque la traduje para algunas amigas y te la pongo por si te interesa en espaniol

Frankyola Posted 25 Apr 2009 , 7:49pm
post #3 of 7

Amiga en este link esta mucha mas informacion acerca del fondant y la receta de Michele's en Espaniol espero que te sirva thumbs_up.gif

http://cakecentral.com/cake-decorating-ftopict-626066.html

bancelie Posted 25 Apr 2009 , 7:54pm
post #4 of 7

mira una pregunta para cuanto da esta receta. da para mucho. yo pienso primero ponerle buttercream al bizcocho.

mariahuertas Posted 25 Apr 2009 , 9:30pm
post #5 of 7

Bancelie nunca he probado esta pasta, pero ya he escuchado tanto de ella que la pienso usar ahora en mayo para un cake de los 50 de un amigo. Casi siempre cuando tiene entre 31/2 y 4 1/2 tazas de azúcar de confeccinar te rinde para un cake de 8" a 9" x 3 ", si la logras estirar bien fina tal vez te alcance para uno de 10". Mide las dimensiones de los moldes y cuando estes estirando la masa vas midiendola hasta ver cuanto te puede alcanzar. No se si esta masa te funcione bien en PR, pues aparte del calor de la Isla, la humedad es bien fuerte, talvez debas preparar la masa de MinaLove y tener un "backup" por si la necesitas. Suerte y dejanos saber como te fue y cual finalmente usastes.

MinaLove Posted 25 Apr 2009 , 10:10pm
post #6 of 7

franky es la experta en este fondant,

Frankyola Posted 25 Apr 2009 , 10:22pm
post #7 of 7
Quote:
Originally Posted by MinaLove

franky es la experta en este fondant,


icon_confused.gificon_confused.gificon_confused.gificon_confused.gif yooooooo? amiga no me pongas ese calificativo que me lo voy a creer jajajajaja, no te creas jajaja.

Mira esa receta te da como para 2 pasteles de 9 x3 mas o menos porque yo no la estiro tan finita la dejo mas bien un poco gruesesita no mucho pero si la dejo un poco gruesesita., cualquier otra preguntita me escribes thumbs_up.gifthumbs_up.gif


Ahhh!! Mira el pastel que puse en mi galeria de los alcatraces, orquideas y calla lilies que es beige con burgundy para ese pastel hice 2 recetas de esas y me alcanzo hasta para forrar el board. (las flores las hice con otra pasta)

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