Desserts made from cake, milk and other ingredients

FondantCakes is a dessert made from cake, milk, coffee and other ingredients. Originating from the British art cake, it is an extremely favorite cake decorating technique in the United States.

Fondant Cakes

Main Ingredients Cake Milk Coffee Ming Frosting

Category

Desserts

Flavor

Sweet

Whether Containing Preservatives

No

Withdrawal

History

In the 18th century, people began to add wild fruits to the cake. wild fruits, and also began to put a layer of frosting on the top of the cake9 to add flavor to the cake.In the 1920s, three-tier wedding cakes began to dominate. The bottom tier was used to serve the wedding guests, the middle tier was given to the guests to take home, and the top tier was reserved for the child's christening.8 In the 1970s, the Australians invented SugarPaste, which was introduced by the British and then developed, but at that time this cake was only seen at royal weddings, and was therefore seen as a symbol of aristocracy. Later, the British utilized these materials to create a variety of flowers, animals, characters, and put exquisite handmade decorations on the cake, giving it special meaning and life.

Fondant, pronounced fondant, is often used to decorate the surface of cakes and pastry. It is a kind of cake with strong craftsmanship. It is the main material to replace the common whipped cream, covering the body of the cake, and then a variety of sugar molded flowers, animals and other decorations, made out of the cake as decorations like exquisite, gorgeous. Because it is longer than the whipped cream decorated cake preservation time, and beautiful, three-dimensional, easy to shape, in the shape of the play space is relatively large, so it is the most popular kind of cake abroad, but also the wedding and anniversary of the most commonly used cake.

Because of the different materials used in the cake and the production process, the plasticity of the cake is incomparable to the ordinary whipped cream cake. It can be said that all imaginable and unimaginable three-dimensional shapes can be realized on the cake through the process of sugar-coating.

Methods

Method 1

Materials

Ingredients

Amount

Low flour

66g

Eggs with shells

130g

Sugar

50g

Milk

28g

Butter

17g

Expand the table

Detailed steps

Step by step

Photos

Instructions

Step 1

28g of milk mixed with 17g of butter, 4g of honey and put in a saucepan to keep it warm at about 40 degrees.

Step 2

Step 2

Prepare a waterless and oil-free container and put in 3 eggs and add sugar at once.

Step 3

Make warm water and whip until the batter draws eight and does not disappear.

Step 4

Tidy up the batter on low speed, stay at each place for 15-30 seconds and slowly turn the bowl to the next place until the batter is free of big bubbles and becomes very fine (this step cannot be omitted, it determines the texture of the cake.

Step 5

Sift in low-flour mixture in two batches and mix with an egg whisk until there is no more dry flour, then sift a second time and mix well