Fondant Icing

From http://allrecipes.com.au/recipe/13684/fondant-icing.aspx

Recipe by: IthilienDude This is a fondant recipe that does not use eggs. It is simple to make using ingredients that those partial to cake decorating will have available.



Ingredients
Serves: 225
5 tablespoons water, divided
1 teaspoon gelatine
1 cup (220g) caster sugar
1 tablespoon glucose syrup, optional
1 teaspoon glycerine, optional
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Preparation method
Prep: 20 minutes | Cook: 5 minutes
1.If you have a marble or granite slab or work surface, grease it liberally; grease a palette knife also.

2.In a small jug place 1 tablespoon of water and sprinkle in the gelatine. Leave to soak.

3.In a heavy based saucepan put the sugar, 1/4 cup water and glucose syrup, if using. Heat over a medium heat until sugar has dissolved stirring gently.

4.When the sugar mixture comes to the boil then continue to boil for 2 to 3 minutes or until the syrup has reached soft ball stage on a sugar thermometer.

5.While the sugar is boiling heat the soaked gelatine in a saucepan of simmering water until dissolved and liquid.

6.When the sugar has finished cooking remove from heat and dip the saucepan's base in cold water to halt cooking. Leave to cool for a few seconds.

7.Add the gelatine and glycerine, if using, to the sugar then stir gently to combine.

8.Pour the mixture out onto the marble slab and begin turning and mixing with the palette knife until it becomes clay-like. 9.Put the fondant in a sandwich bag or wrap in plastic wrap and refrigerate overnight or at least

Fondant Making

From http://thecookduke.com/fondant-recipe/

Three important tips before we move to the actual “how to make fondant” instructions and the fondant recipe:

When you make fondant, both the dough and the icing, make sure to make it in room temperature – Too cold or too warm room will hurt the dough

When you calculate the quantity of fondant icing required, it’s better to have too much fondant icing rather than too little, as leftover icing can be stored and used at a later date, or used for extra decorations

Make sure you make fondant on a clean and smooth working surface.

Jewelry on your fingers or wrists or fluffy clothing could hurt the fondant’s surface

Ingredients required to make the fondant recipe:
1 Tbsp of unflavored gelatin
1/4 cup of cold water
1 tsp of almond extract
1/2 cup of light corn syrup (If a corn syrup is not available, you can substitute it with a sugar syrup made with 1-1/4 cups sugar and 1/3 cup water, boiled together until syrupy)
1 Tbsp of glycerin (some recipes say it’s optional, believe me, it’s a must)
2 lbs 10X confectioners’ sugar
1/2 tsp of white vegetable shortening

Directions how to make the fondant recipe:

Sprinkle the gelatin over cold water in a small bowl and let it rest for 2 minutes to soften

Place the bowl in a microwave for 30 seconds on High, until the gelatin dissolves

Add the Almond extract

Add the corn syrup and the glycerin and stir until the mixture is smooth and clear (if the mixture is not turning smooth and clear, microwave it for an additional 15 to 20 seconds on high and stir again)

Sift 1 1/2 pounds of the sugar into a large bowl

Make a hole in the sugar and pour the liquid mixture to it

Stir with a wooden spoon until the mixture becomes sticky

Sift some of the remaining 1/2 pound of sugar onto a smooth work surface and add as much of the remaining sugar as the mixture will take

Knead the fondant, adding a little more sugar if necessary, to form a smooth, pliable mass

Rub the vegetable shortening on your thumbs and knead it into the fondant

Wrap the fondant in plastic wrap and place it in a tightly sealed container to prevent it from drying out

If the icing dries out and harden it can often be revived by popping it into a microwave oven for a few seconds and then kneading it back to life

Now you know how to make fondant, I hope the following pictures will inspire you to give this easy, tasty Fondant Recipe

But first, if you want to take your fondant recipe to the next level, you’re welcome to visit my post How to Color Fondant

And one update (11/02/09) – A few of my readers sent me pictures of cakes they made following the instructions on this post.

I advice you to go and check it out, to see what to expect when you learn how to make fondant

Basic green tea cup cake

Makes
12

Ingredients
2 cups self-raising flour, sifted
3/4 cup caster sugar
3/4 cup milk
125g butter, melted, cooled
2 x 59g eggs, beaten
1 teaspoon Queen Natural Vanilla Essence
Sprinkles and lollies, to decorate

Icing
1 1/2 cups pure icing sugar
Pink food colouring, optional
1 to 1 1/2 tablespoons water

Method
Preheat oven to 200°C. Grease a 12 x 1/3-cup capacity muffin pan. Alternatively, line holes with paper cases. Combine flour and caster sugar in a bowl. Make a well in the centre.

Add milk, butter, eggs and vanilla to flour mixture. Using a large metal spoon, stir gently to combine.

Spoon mixture into prepared muffin pan. Bake for 12 to 15 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.

Make icing: Sift icing sugar into a bowl. Add food colouring and water. Stir until smooth and well combined. Spoon icing over cupcakes. Decorate with sprinkles and lollies.

http://www.taste.com.au/recipes/7678/classic+cupcakes

Salted Caramel Macarons Recipe

from http://youcandoitathome.blogspot.com.au/2011/03/salted-caramel-macarons-me-against.html

makes about 25 3-cm macarons

More details on Basic Mararons using Italian Meringue tecniques can be found here.

You can also see more detailed intructions on making macarons in my Basic Macaron Recipe and I heart Macarons blogs (however, they are recipes using French meringue method). This recipe is using Italian meringue method. The only difference is the cooking sugar syrup part but the rest of the processes are the same.

Macarons shell ingredients
125 g pure icing sugar
125 g almond meal (almond flour or ground almond)
100 g egg whites (separated 24 -48 hours in advance and is at room temperature)
125 g caster sugar (super fine sugar)
30 ml water (2 tablespoons)
7 g coffee extract
A pinch of yellow colouring powder or liquid

Salted caramel ingredients
100 g caster sugar
165 g thickened cream (minimum 35% fat content)
15 g salted butter
70 g soften salted butter

Making macarons shells

Sift almond meal and icing sugar together through fine sieve and set aside.

Divide egg whites into two equal portions (50 g each portion). Pour the first portion of egg white (50 g), coffee extract and colouring powder into the almond meal/icing sugar mixture. Don’t mix or stir them, just leave it as is.

Put the water and caster sugar in a heavy-base saucepan over medium-high heat. When the syrup start to boil. Place the rest of egg white (50 g) into a mixing bowl, using the whip attachment, whip egg white to the soft peak. When the syrup reaches 118°C (on a thermometer), take if off the heat and let it cool down to 115°C.

While the mixer is still running, slowly pour the sugar syrup down the side of the bowl. Be careful not to pour syrup onto the whip as it might spatter.

Continue mixing until the meringue cool down to slightly above body temperature (50°C) or when the side of the mixing bowl is warm to touch. The whipped egg white would be stiff and glossy.

Mix a third of whipped egg white into the almond meal mixture and combine them well. At this step, I work the mixture very vigorously to blend the egg white with almond meal mixture. Fold the rest of whipped egg white into the mixture and mix well, yet gently, until the batter is smooth. The batter will be thick. It resembles a very thick cake batter, or as many web sites describe it as a magma-like consistency (I believe it means the thick batter would flow slowly like a magma).

Put the mixture into a piping bag fitted with 1-cm plain tip (size #11). Pipe the staggering rows of 1-inch rounds onto baking papers or baking sheets. You will need two trays for this recipe.

Let the piped shells stand at room temperature for 30 – 60 minutes to let the crust forms. This depends on the room temperature and humidity. When the piped shells are dry to touch without it sticking to your fingers. They are good to go into the oven.

Preheat the oven to 160°C (fan-force or convection oven, increase the temperature by 20°C if you’re using conventional oven) for at least 15 minutes. Just before baking, turn the temperature down to 150°C and bake the macarons for 15 minutes.

Lift the baking papers/sheets off the baking tray to the cooling rack and let it completely cool down before removing macarons (it is easier to remove cool macarons off the sheet. They are also less likely to stick to the paper).

Sandwich cool macarons shell with chilled salted caramel.

Store macarons in airtight container in the fridge. Macaron will taste better after it is chilled overnight.

Making salted caramel filling

This caramel is done using dry-caramel method where sugar are melted on the medium high heat without any water.

Place cream in a saucepan and bring it to the boil. Put it aside and keep it warm.

Add 30 g of caster sugar to a heavy-based small saucepan over medium-high heat. Let the sugar melt and shake the pan every now and then to help sugar to melt. When the sugar is
melted, put another 35 g of sugar into the pan and let it melt. Repeat with the rest of sugar.



Leave the sugar caramelised until it turns dark amber. Remove the pan from the heat and add 15 g of butter.



Add warm thickened cream to the sugar mixture. Be careful as the mixture might spatter. Quickly shake the pan to help blending cream and caramelized sugar.
Put the saucepan back to medium-heat and let it boil until it reaches 108°C.
Remove from heat and pour the mixture into a bowl. Cover the mixture surface with cling wrap to prevent the skin forming. Set aside to cool down and won't melt butter in the next stage.


Pot of gold. I can just have all of it on its own. Heaven!

When the sugar mixture is cool, beat butter on medium-high speed until it is light and fluffy (approx. 8 – 10 minutes). Mix the sugar mixture into the butter in two batches.

Chill the mixture until ready to use to fill macarons.

Egg Yolks only recipes

Place one egg yolk in each ice cube cavity of a clean ice cube tray. Add a pinch of salt to each yolk (if you plan to eventually use them in savoury recipes) or a pinch of sugar (if you will use them in sweet recipes). Freeze overnight until solid, then transfer to an airtight freezer bag.

To use, thaw in refrigerator and then mix well. They will keep in the freezer for up to three months.

Leftover egg yolks can also be refrigerated for 3-4 days.





http://www.fortysomething.ca/2010/04/recipes_to_use_up_extra_egg_yo.php


Homemade Mayonnaise (Epicurious)
Old Fashioned Vanilla Pudding (All Recipes)
Cheese Straws (BBC Food)



Ginger Cupcakes (Cooks.com)
Homemade Chocolate Pudding (Cooks United)
Basic Aioli (Gourmet Sleuth)
Another Aioli (Easy French Food)
Hollandaise Sauce (Cooking Nook)
Creamy Vanilla Pudding (All Recipes)
Fettucine Alfredo (Italian Chef)
Cheese Straws (Activity Village)
Chocolate Truffles (From the comments - Thanks Nadine!)
Pate Sucree (French Flan Pastry) - See Comments below for recipe - Thanks John!)



Pastry Cream (TheKitchn.com)
Mississippi Mud Pie (RecipeLand)
Egg Yolk Only Sugar Cookies (Group Recipes)
Banana Custard (Cooks United)
Black Forest Chocolate Mousse (Suite 101)
Blender Hollandaise Sauce (All Recipes)
Classic Hollandaise Sauce (Cooking Nook)
Martha Stewarts Bernaise Sauce (RecipeZaar)
Egg Yolk Sponge Cake (Nigella)
Boston Cream Pie (Joy of Baking)
Heavens Chocolate Mousse (RecipeZaar)
Fettucini Carbonara (All Recipes)
Pastry Cream (Joy of Baking)
Creme Anglaise (Canadian Living)
Custard Sauce (RecipeZaar)



Pasta Dough (Food Network)
White Chocolate Cake (Recipe Land)
Boston Cream Pie (Recipe Land)
Sabayon Sauce (Cooks United)
Chocolate Mousse (BBC Food)
Banana Custard Pudding (ifood.tv)
Chocolate Pudding (Joy of Baking)
Classic Bernaise Sauce (Home Cooking)
Earl Grey Pots de Creme (Canadian Living)
Chocolate Pots de Creme (Chow.com)
Lemon Pound Cake (Southern Food)
Lemon Pound Cake (Italian Deserts)
Chocolate Ice Cream (Joy of Baking)
Chocolate Hazelnut Ice Cream (Frozen Treats)
Strawberry Ice Cream (Frozen Treats)
Pasta Carbonara (The Paupered Chef)
Butterscotch Pudding (Madelines Adaptations)
Creme Anglaise (All Recipes)
Baked Custard (Southern Food)
Traditional Vanilla Custard (Taste.com)
Hazelnut Pastry Crust (From the comments - Thanks JoAnn!)



Soft Egg Ravioli (Epicurious)
Rhubarb Crisp Ice Cream (Eggs On Sunday)
Salted Caramel Ice Cream (David Lebovitz)
Vanilla Ice Cream (David Lebovitz)
Alton Brown's Lemon Curd (Alton Brown)
Creme Anglaise (Joy of Baking)
Caramel Budino with Salted Caramel Sauce (Epicurious)



Thomas Keller's French Laundry Pasta Dough (Smitten Kitchen)
Vanilla Sauce (Cooks United)
Creme Brulee (All Recipes)
Alton Brown Creme Brulee (Alton Brown)
Egg Yolk Sponge Cake (All Recipes)
Chocolate Espresso Pots de Creme (Epicurious)
Cardamom Chocolate Pots de Creme (Canadian Living)
Mexican Chocolate Pots de Creme (Group Recipes)
Yellow Butter Cake (Joy of Baking)
Classic Lemon Curd (American Food)
Egg Yolk Cookies (RecipeZaar)
Pastry Cream (Epicurious)
Vanilla Ice Cream (From the comments. Thanks Louise!)



Lord Baltimore Cake (All Recipes)



Caramel Creme Brulee (Food Network)
French Vanilla Ice Cream (Simply Recipes)
All Egg Yolk Leche Flan (Cafe Munchkin)
Zabaglione - See recipe in Comments below - Thanks JoAnn!)

1 cup of yolks - Gold Cake (From the comments - Thanks Michelle!)
12 Yolks - Daffodil Cake (From the comments - Thanks Bonnie!)

Chocolate Pistachio Macaroons

INGREDIENTS


125g raw pistachio kernals
2 tablespoons icing sugar mixture
extra 1 cup icing sugar mixture
1 tablespoon cocoa powder, sifted
3 (100g) egg whites
pinch of cream of tartar
2 tablespoons caster sugar
cocoa powder, to dust
icing sugar, to dust

Chocolate cream
200g block dark chocolate, chopped
100ml pouring cream


METHOD


Pre-heat oven at 200°C/180°C (fan-forced).

Process pistachios and two tablespoons of icing sugar until mixture resembles fine breadcrumbs. Transfer mixture to a large bowl with extra icing sugar and cocoa powder, run a whisk through mixture to combine.

Beat egg whites, tartar and vanilla with an electric beater until stiff peaks form. Gently fold into pistachio mixture until just combined.

Spoon mixture into a piping bag fitted with 1cm round nozzle. Pipe 3cm wide rounds, 2cm apart onto large baking trays lined with baking paper.

Cook trays one at a time for 8-10 minutes or until tops are firm to touch and inside is still moist. Stand at room temperature on trays until cool.

Slide a knife under each macaroon to release from paper, then store in an airtight container until ready to fill.

To make chocolate cream, place cream into a medium saucepan, bring to boil. Pour cream over chocolate in a medium heat-proof bowl. Stir mixture gently until smooth. Refrigerate until spreadable consistency. Spoon mixture into same piping bag fitted with nozzle, pipe about one heaped tablespoon of chocolate onto centre of half of the macaroons and sandwich together with other halves.

Dust with cocoa powder to serve.

Chocolate Macaroons

Macaroon Batter
500 gr icing sugar
500 gr powdered almonds
400 gr powdered sugar
6 large egg whites at room temperature

Chocolate Filling
230 gr full cream
250 gr milk chocolate, finely chopped
Preheat oven to 180 degrees.



Grind together the powdered almonds and icing sugar in a large mixing bowl so there are no lumps.

Combine powdered sugar and 100 gr of water into a large saucepan and boil until the sugar dissolves completely. Pour the mixture into a bowl with six egg whites and whisk to create the meringue.

Mix the meringue with the powdered almonds and icing sugar to form a batter. Place mixture into a pastry bag. Pipe the batter on a non stick baking tray in 3cm circles evenly one-inch apart. Let the batter set for 20 minutes, then bake them for 20 minutes.

Let cool completely, and then remove from baking sheet.

Chocolate Filling
Heat the cream in a small saucepan with chopped milk chocolate until melted. Let the mixture cool completely before placing into a pastry bag and spreading onto the macarons.

Recipe courtesy Park Hyatt Pastry Chef, Fabien Berteau