Question 2: What is fondant cake? My brother is learning this.
Question 3: What exactly is a fondant cake? Hey, hey.
Question 4: Why is there a kind of fondant cake? Why is it called anti-sugar cake or fondant cake? Fondant Cakes originated from British art cakes and are now a favorite cake decoration method in America! Fondant, which has excellent ductility, can create all kinds of shapes and perfectly display fine features. The artistry of the shapes is incomparable, which fully embodies the perfect combination of personality and art, so it has become the mainstream of cake decoration today! With its luxury, exquisiteness and unique fashion elements, fondant cakes are not only used in wedding banquets, but also widely used in anniversaries, birthdays, celebrations, and even gifts between friends! Whether it's a fondant cake or a fondant cupcake, it attracts people's attention.
There is no such thing as anti-sugar cake.
Question 5: What is fondant cake? What is the difference between fondant cake and ordinary cream cake? For details, you can consult the teacher in the next new era.
Question 6: What is fondant cake? What is the difference between it and ordinary cream cake? What do you think is the difference between the first fondant and the second cream?
-Shanghai Feihang International West Point Western Food School
Question 7: What is the fondant cake? The fondant cake is also a kind of cake. Its raw materials are more expensive than ordinary cakes. It uses fondant as the main material to replace the common whipped cream, covers the cake body, and then decorates it with various sugar-plastic flowers and animals. The cake made is as delicate and gorgeous as decorations.
Question 8: What is the difference between English fondant and American fondant? Fondant is transliterated as fondant, which is often used for the surface decoration of cakes and western pastry. It is a kind of cake with strong craftsmanship. Different from the usual cream cake, the cake is made of whipped sugar as the main material to replace the common whipped cream, covered on the cake body, and decorated with various sugar-molded flowers and animals. The cake is as delicate and gorgeous as decorations.
Because it lasts longer than cream cake, and it is beautiful, three-dimensional, easy to shape, and has more room for modeling, it is the most popular cake abroad, and it is also the most commonly used cake at weddings and anniversaries. Moreover, because the external decoration of fondant cake is all hand-made, the price is several times that of ordinary cream cake.
Fondant can be roughly divided into American and English. American fondant is mainly used to shape cakes with fondant, while English fondant mainly features sugar craft flowers.
I. Distinguishing from materials---
The main material used in American Fondant fondant or SugarPaste.
That is to say, we often say that fondant or sugar crust is often used to cover the surface of cakes because of its excellent ductility and softness.
Similarly, American flowers, dolls, small animals and other shapes with fondant are made of sugar skins. The flowers produced are traditional and practical patterns in English fondant, such as peony, rose, lily and other flowers with thicker petals.
The main materials used in English fondue are Gum Paste and Modeling Paste.
Gum Paste is a kind of sugar flour, but its texture is a little different from that of fondant. It is more malleable and softer, and can be rolled thinner and brighter, so it can make more detailed sugar flowers. Moreover, the air-drying speed is extremely fast, and it is a bit like porcelain after air-drying, and it is brittle and fragile to the touch. Therefore, dry pace can be used to make flowers that require extremely high petal thickness, such as Austin, cherry blossoms, buttercup, etc., to achieve simulation and extreme.
ModelingPaste is a kind of sugar skin blended by American sugar skin and dried Perth in a certain proportion. It is mainly used for modeling various small animals, figures and appliances.
This kind of plastic fondant combines the advantages of both British and American fondant materials, which has better ductility and softness than sugar peel and slower air drying speed than Ganpeisi. Therefore, using plastic fondant to make dolls and small animals can achieve a more realistic and exquisite degree than using only sugar skins.
One of the materials used for both American fondant and English fondant is RoyalIcing.
Frosting is the previous state of fondue, that is, fondue without thickener. It is very simple to make, widely used and convenient to store. Commonly used in wedding cakes, Christmas cakes, gingerbread houses, icing cookies, etc.
The frosting can have different states and different effects by blending. It is stronger than whipped cream and easier to store, as easy to decorate as vegetable cream without endangering your health, and not as easy to melt as cream cream without being able to withstand high temperature. It is a perfect choice to apply it to fondant cakes together with British and American fondant cakes.
Second, from the tool to distinguish-------.
The main tools for making American fondant and English fondant are flower impression and silicone mold. Because the finished products made by English fondant require higher fineness, relatively speaking, there are more kinds of tools to be purchased by English fondant and the quality requirements will be higher.
Third, distinguish from the color of the finished fondant cake---------.
Because the finished product of American fondant cake mainly pays attention to the cake shape, the color matching requirements are not high, so it can usually be high in color purity, bright and clear in color, and eye-catching.
The finished product of English fondant cake mainly pays attention to sugar craft flowers, which should be realistic, and the color matching used is usually high-grade gray. The color purity of high-grade ash is usually low, which gives people a harmonious feeling, not a single color.
Therefore, there is an important requirement for the finished English fondant cake, that is, the color matching should be beautiful, and every color should be harmonious and appropriate in the whole work as far as possible. More advanced, it should show a certain tendency atmosphere.
Iv. Distinguish from the occasion of use--------.
The fineness of American fondant products does not need to be very high, just the overall shape and color matching can be good. Moreover, the speed of making finished products is faster and simpler, so it is more suitable for private cake studios to use for private cake desserts ... > >
Question 9: What's the difference between Fondant Cakes and Korean decorated cakes? Fondant cakes originated from British art cakes and are now a favorite cake decoration technique for Americans! Fondant, which has excellent ductility, can create all kinds of shapes and perfectly display fine features. The artistry of the shapes is incomparable, which fully embodies the perfect combination of personality and art, so it has become the mainstream of cake decoration today! With its luxury, exquisiteness and unique fashion elements, fondant cakes are not only used in wedding banquets, but also widely used in anniversaries, birthdays, celebrations, and even gifts between friends! Whether it's a fondant cake or a fondant cupcake, it attracts people's attention.
Fancy sugar is transliterated from fondant, and is often used for surface decoration of cakes and western pastry. It is a kind of cake with strong craftsmanship. It is different from the cream or cream cake that we usually eat. It uses fondant as the main material to replace the common whipped cream, covers the cake body, and then decorates it with various sugar-molded flowers and animals. The cake made is as delicate and gorgeous as decorations. Because it lasts longer than the cake decorated with whipped cream, and it is beautiful, three-dimensional, easy to form, and has more space to play in modeling, it is the most popular cake abroad and the most commonly used cake at weddings and anniversaries.
Because of the different materials and production technology of fondant cake, its plasticity is incomparable to that of ordinary fresh cream cake. It can be said that all the three-dimensional shapes you can imagine and can't imagine can be realized one by one on the cake through the fondant process.
The cake body of fondant cake must adopt American cake making method, using fresh eggs, imported cream and
Materials for making fondant cake (2 1 piece)
The most natural ingredients, such as fresh milk, even add healthy fresh fruits or dried fruits and vegetables pickled by imported brandy-a solid, detailed and layered taste, with a variety of flavors and mellow sandwiches; No matter the sweet fruit fragrance or the thick chocolate charm, it is very enjoyable to eat.
Ingredients
Low-gluten flour150g
ingredients
300 grams of eggs
seasoning
Salad oil150g
A little salt
Sugar150g
5 grams of vanilla powder
Fancy sugar160g
200g powdered sugar
200 grams of butter
Egg white100g
The practice of fondant cake
Distribution of required materials
Cake (8-inch cake +6-inch cake) low flour150g, salad oil150g, eggs 300g, sugar150g, vanilla powder 5g and a little salt.
Fancy sugar: sugar paste160g Gampes 20g
Protein frosting: 200 grams of powdered sugar and 50 grams of butter 100 grams of protein.
Ingredients: pink plain orange * * * plain coffee pigment puff (sugar powder+cooked corn starch) pearl sugar.
1. Separate the egg white from the yolk, put the egg white into a clean basin without water and oil, put the yolk directly into a container filled with oil, add a quarter of sugar into the yolk mixture, and stir well.
2. Add the sifted low-gluten flour and salt in three times; 4. Stir well
3. Add sugar to the egg white and beat it into white foam with an electric stirrer.
4. Add a few drops of white vinegar and continue to stir; 7. Until a small vertical tip can be erected in front of the mixing head.
5. Pour one third of the egg white into the egg yolk mixture and stir it evenly, then pour the evenly stirred egg yolk mixture into the rest of the egg white.
6. Gently stir and mix evenly from bottom to top, pour into the mold, and put into the preheated 180 degree oven, in the middle and lower layers for 40 minutes.
7. First, use a sugar puff to evenly puff the powdered sugar on the chopping board to avoid adhesion during the following operation; Stick the pink pigment on the sugar paste with a toothpick
8. After kneading evenly to the ideal color, roll it into a large disc with a non-stick pin, and take out the corresponding sugar flowers with a small five-petal flower mold.
9. Use a large five-petal flower mold to take out the corresponding sugar flowers, and prepare all other sugar flowers in the same way.
10. Put a large candy flower on the operating sponge, press it down at the center point with a small round head to make it slightly sunken, and drag it outward on each petal with the middle point with the big round head.
1 1. Then roll the round head along the edge of each petal, and arrange the big plum blossom slightly, and round it in the middle, which is more stereoscopic.
12. After the five petals with small petals are moved on the sponge, drag them from the middle of the flowers to the outside of each petal with a round head, and then press them with a round head in the middle after dragging, and it will get together.
13. In the same way, prepare the preliminary plum blossom for standby, and draw the middle stamen with orange tone.
14. Draw all the stamens in the same way, and then dip some honey in the center with a small round head.
15. Put a little pearl sugar on the center, and then rub it with a sugar paste ... > >
Question 10: Which is better, fondant cake or cream cake? It's obviously a cream cake. Of course, I mean the so-called cream cake. The fondant cake is a favorite of Europeans and Americans. The sugar skin on the surface is very sweet and the cake body is hard, which is suitable for making all kinds of beautiful and exquisite shapes, but the taste is not suitable for the people in China.