me too!
surely someone has one out there!
i was thinking of mixing half melted white chocolate with the standard soft ball recipe
CK has pre made in the sleeve...anyone tried that?
recipe for petit fours ? any cake recipe you like as long as it is not too soft/delicate ..
Real poured fondant ?
Poured fondant:
2-1/2 cups sugar
1/2 cup water
1/4 cup corn syrup
Heat sugar, water and corn syrup to the soft-ball stage (238°F). Pour into the food processor fitted with the steel blade. Wash the candy thermometer well and reinsert into the syrup. Let the syrup cool undisturbed in the workbowl to 140°F, about 30 minutes. Remove the thermometer.
Add any coloring or flavoring (vanilla, almond extract, etc.) and process 2 to 3 minutes, until the syrup completely converts from a glassy syrup to an opaque paste. When thoroughly cooled, store sealed at room temperature for 24 hours. Refrigerate 12 hours.
Make a solution of simple sugar syrup. Dissolve 1 cup sugar in 1/2 cup water water, bring to the boil, then cool.
In a double boiler, pour 1/2 cup simple syrup over the solid mass of fondant. Heat very slightly to dissolve the fondant. Too much heat will melt the fondant and ruin it.
Once dissolved [add more syrup if necessary] it will be an opaque white liquid. Colour [very sparingly].
Pour evenly over the crumb-coated cakes [sitting on an elevated rack with paper underneath to catch the drips!]
Stand 15-25 minutes to set ..
OR
King Arthur Faux Poured Fondant
5 ounces white chocolate
16 oz confectioner's sugar
1/4 cup light corn syrup
1/4 cup hot water
Melt the chocolate.
Sift the sugar into a bowl
Add the corn syrup and hot water, stirring till smooth.
Add the melted chocolate to the sugar mixture.
[Flavour and colour is desired.]
If the mixture is too thick to pour, heat gently over low heat
Stir in 2 tb water.
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