In fact, fondant is a syrup made of granulated sugar, water and lemon juice, which is boiled down to 115 degrees, then quickly cooled and whitened using a spatula or mixer. As a result, a homogeneous mass of white color is obtained, consisting of the smallest crystals of sugar, which make the texture of the sugar fudge pliable, soft and uniform.

Making sugar fudge at home is not too difficult. The main thing is to strictly follow all the recommendations given: observe the proportions (the ratio of water and sugar is 1: 3), boil the syrup to the desired temperature, add lemon juice in time, cool quickly. In total, you will get about 550 g of fondant. This is enough to glaze 20 babs or to decorate 3 large muffins. The finished fondant can be stored for 2-3 months in the refrigerator, so there is a reason to cook a large portion at once and consume it as needed.

Total cooking time: 40 minutes
Cooking time: 15 minutes
Yield: 550 g

Ingredients

• sugar - 500 g
• water - 160 ml
• lemon juice - 1 tsp

How to make sugar fudge

Pour granulated sugar into a saucepan or a saucepan with a thick bottom, cover with cold water and place on the stove, setting medium heat. Bring to a boil, stirring constantly, until the sugar grains are completely dissolved.

Remove the foam and use a brush to rinse the finest sugar crystals from the sides of the saucepan.

Cook for 4 minutes without stirring, then add freshly squeezed lemon juice.

Continue to boil without stirring (!) Until the syrup temperature reaches 115-117 degrees Celsius. Roughly, this can take 2-5 minutes, it all depends on the intensity of the boil, the width of the pan, and other factors.

If you do not have a thermometer, then make a soft ball test. To test, put a little syrup in a bowl of ice water and use your fingers to roll it into a ball. If the resulting ball is soft to the touch, then the syrup has reached the required temperature. If it is difficult to roll it, then continue cooking.

Now the syrup needs to be cooled as quickly and evenly as possible. To do this, place the saucepan in a deep bowl of cold water and ice. Swing the saucepan lightly from side to side to mix the syrup evenly. After about 10 minutes, it will cool down to the required 40 degrees (it feels like pleasant warmth to the touch).

Now you need to beat the syrup. Stir it with a silicone spatula for about 10 minutes, until it turns white and thickens. You can use a mixer with a hook attachment for this purpose, but it is more convenient to perform the procedure manually, so you will not over-beat the fondant and definitely will not spoil it.

The finished fondant should be soft, white, and not sticky to your hands. It will be thick, but plastic. Remember it with your hands, collect it in a ball and place it in a container.

Tighten the bowl with cling film and leave in this form for a day somewhere on the table at room temperature - the fondant needs to settle for the micro-crystallization process to complete. Then you need to knead it again, cover with a lid and put it in the refrigerator for storage.

How to use fondant to cover desserts?

1. Scoop up a serving of fondant from a container (3-4 tablespoons are usually sufficient).
2. Add 1 teaspoon lemon juice or boiled cold water, stir and heat in a water bath until it melts. But don't overheat higher than 55 degrees! Otherwise, the fondant will crumble and will not be glossy, but matte. If necessary, add more water until the fondant reaches the consistency of liquid sour cream and flows off the spoon with a ribbon.
3. Cover the confection with hot icing - work very quickly, as it hardens instantly, in just 7-10 seconds! If the fondant has frozen faster than you can apply it, then warm it up again in a water bath. You can heat the fondant in the microwave, impulsively, for 5-10 seconds, stirring vigorously with a spoon each time.

Fondant for a cake is a confectionery decoration that gives a product a memorable shine, taste and aroma. It is a boiled sugar syrup with the addition of molasses or citric acid, into which, depending on the aesthetic wishes, chocolate, fruit additives, cream or cocoa are added, trying to emphasize the exclusivity of the baked goods.

How to make fondant?

Homemade cake fondant has a variety of options. However, there is a classic recipe in which 800 g of sugar is dissolved in 270 ml of water and boiled until thickened, a citric acid solution is added and boiled for another 30 minutes. With the help of ice, the fondant is quickly cooled, whipped with a mixer and placed in the cold for a day to mature.

Chocolate fudge has two preparation options: chocolate-based or cocoa powder. The latter is relevant in the case when you need to quickly and without special financial costs make simple homemade baked goods tastier and more effective. To do this, you need to boil sugar with cocoa in milk and, after cooling, mix the mass with butter.

Ingredients:

• cocoa powder - 40 g;
• sugar - 125 g;
• milk - 80 ml;
• butter - 90 g.

Preparation

1. Stir in the sugar and cocoa.
2. Heat the milk and pour into the dry mixture.
3. Place the mixture on the stove and cook, stirring occasionally, for 2 minutes.
4. Remove from heat and cool.
5. Add soft butter to the mixture and mix well.
6. The chocolate fondant for the cake is applied to the products immediately.

Chocolate fondant for dark chocolate cake is traditionally used to decorate a product that needs to be given a shiny and effective surface. For this, an egg is added to the mass of butter and chocolate. As a result, the fondant becomes glossy and plastic, adheres well to the surface and does not cause any inconvenience in work.

Ingredients:

• dark chocolate - 200 g;
• oil - 110 g;
• icing sugar - 250 g;
• egg - 1 pc.

Preparation

1. Melt the chocolate and butter in a water bath.
2. Beat in an egg and stir quickly.
3. Add powder and beat with a mixer until smooth.
4. The chocolate fondant is applied to the product hot.

Creamy fudge at home - recipe

Creamy Fudge is a recipe for creating a delicate, silky finish for cakes, desserts, and a candy base. The fondant is made from cream, which, interacting with sugar, during the boiling process, acquire a caramel color and a soft, but stable consistency, which is why the mass fits well and hardens quickly.

Ingredients:

• sugar - 250 g;
• cream - 120 ml;
• oil - 60 g;
• vanillin - 2 g.

Preparation

1. Combine cream, butter and sugar in a container.
2. Place on the stove and bring to a boil.
3. Add vanillin and cook, stirring occasionally, until the mixture is pleasantly caramelized.
4. Check the readiness by dipping a drop of fondant into the water: the frozen drop is ready for use.

The most popular type of decoration. It is made from sugar syrup (for which it received the name sugar), boiled, cooled and whipped into a tight mass. Such a fondant is very convenient, since it can be stored in the refrigerator for a long time, and when heated to 40 degrees, it quickly takes on a viscous consistency.

Ingredients:

• sugar - 250 g;
• hot water - 150 ml;
• citric acid - 1/2 tsp;
• boiling water - 10 ml.

Preparation

1. Pour sugar over with hot water, stir, remove adhering crystals with a brush and cook until boiling.
2. Remove the foam and cook until sample on a soft ball, periodically dipping a drop of syrup into a container of cold water.
3. At the end of cooking, add citric acid diluted with boiling water, counting 12 drops.
4. Cool the syrup quickly and beat with a mixer until it turns white.
5. Sugar fondant for the cake hardens quickly, so you need to warm it up before glazing.

Milk fondant is the easiest and most financially beneficial option, in which you can create the perfect decoration from two components - milk and sugar. In terms of technology, it is similar to sugar fudge. The mass is also boiled down, cooled and kneaded for a long time. Milk gives the fondant a delicate creamy color and melted aftertaste, so it does not need to be supplemented with other ingredients.

Ingredients:

• milk - 450 ml;
• sugar - 400 g

Preparation

1. Dissolve sugar in warmed milk and bring to a boil.
2. Boil the syrup until creamy.
3. Test on the "soft ball".
4. Cool the mass with ice and, stirring, bring to the state of a homogeneous smooth lump.
5. Before being applied to the surface, it is warmed up to a fluid state.

The perfect solution to add freshness and vibrant color to your baked goods. It has an attractive taste and distinctive cooking technology, which, in fact, resembles a custard. Unlike the latter, the fudge is cooked in lemon juice with the addition of zest, acquiring a delicate acidity and a pronounced citrus aroma.

Ingredients:

• lemon - 4 pcs.;
• sugar - 350 g;
• egg - 4 pcs.;
• oil - 225 g;
• starch - 10 g.

Preparation

1. Peel the zest from the lemons and squeeze the pulp.
2. Combine with beaten eggs, sugar, butter and starch.
3. Place on the stove and cook until thick, 8 minutes.
4. You can immediately decorate products with such fondant or transfer the mass to a jar and store in the refrigerator.

Chocolate fondant for sour cream cake

Fudge is a recipe aimed at not being expensive and to please everyone. In this case, chocolate fudge from cocoa and sour cream will help out. Eaters will appreciate the bitter taste and aroma, and housewives will save on purchases and will not get tired when working with plastic mass, which, thanks to sour cream, will not crust after cooling.

Ingredients:

• sugar - 80 g;
• cocoa powder - 80 g;
• sour cream 20% - 80 g;
• butter - 50 g.

Preparation

1. Stir sugar with cocoa and sour cream and cook for 3 minutes.
2. Add oil and stir.
3. Such a fondant for a cake is taken to work a little cooled down, a couple of minutes after being removed from the stove.

A fondant cake recipe can include healthy and healthy ingredients. A prime example is orange fudge, made from the zest and juice of citrus fruits, which are rich in vitamins and are natural flavors. It is worth stocking up on such a fondant for future use in order to use it both as a topping and as a fastening base.

Ingredients:

• orange - 2 pcs.;
• sugar - 120 g;
• oil - 70 g;
• egg - 1 pc.

Preparation

1. Remove the zest from the oranges, squeeze the pulp.
2. Combine juice and zest in a separate container and simmer for 5 minutes.
3. Strain, add butter and sugar.
4. Bring to a boil, pour the beaten eggs in a trickle and cook until the consistency of condensed milk.

Fondant confectionery can not only give a product an aesthetic look, but also make it memorable. For this, natural dyes are added to the mass. The latter give the fondant both color and light taste. Sugar, milk and butter fondants are often used as a base, which initially have soft shades.

Dessert should be not only tasty, but also beautiful! And fondant for cakes will help a lot in this, which, however, can be used to decorate not only a large work of culinary art, but also small ones - cakes, muffins, rolls, eclairs ... There are three types of fondants: like a very soft dough, in the form of a viscous liquid (decoration from this they are applied with a culinary syringe) and simply liquid - they are also called glaze. Each of them serves one purpose: to make the delicacy even more delicious and seductive in appearance. There are a great many recipes, as usual. We will tell you for the cake in the most popular ways and from a wide variety of ingredients.

Classic Sugar Fudge

This is, one might say, a basic recipe. Delicious, beautiful and uncomplicated. For such a decoration, take a pound of sugar and an incomplete glass (150 ml) of water. Both components are combined in a saucepan, it is placed on a low heat, and the contents are cooked with stirring until all the sugar is dissolved. After boiling, the pan is removed from the heat, the foam and sugar adhered to the walls are removed, and the container is returned to the stove. Stirring is eliminated for the cake at this stage; after four minutes of boiling, lemon juice (approximately a tablespoon) is poured into the syrup, and cooking continues for another minute. When the mass, in a small amount poured into cold water, can be rolled into a soft ball - the fondant for the cakes is ready. It is poured into a wide, low bowl, ice is laid out on top, after cooling to body temperature, the fudge is whipped until it stops sticking and brightens a lot. If you want it to become like a dough, leave it on the table for a day, covered with a damp cloth and a lid. However, you can use fondant for decoration right away.

Creamy fudge

The principle of its preparation is approximately the same. In a bowl, half a glass of cream (maximum fat), a glass of sugar, a little vanillin and forty grams of butter are combined. When boiling, this fondant for cakes must be constantly mixed, otherwise it will definitely burn. Its readiness is checked in the same way as in the previous recipe. The check should be started when the mass becomes pale cream in color. By the way, fudge is good not only as a decoration. If you pour it into bowls and leave it in the refrigerator for half an hour, you get a wonderful independent dessert.

Protein fudge

Another professional culinary trick on how to make a fondant cake. You don't even need to cook this. The whites are separated from two eggs and beaten carefully until they become more than four times in volume. Without stopping to work as a mixer, add two large tablespoons of lemon juice and - little by little - a little more than a glass (300 g) of powdered sugar. In principle, when you achieve a dense, fluffy foam, the preparation can be considered complete. But if you want, you can add strained jam or syrup - then your fondant for cakes will become colored and acquire a fruity smell.

Fondant from No. 1

Coffee, chocolate and cocoa decorations are especially popular with children. This is why there are several recipes for making a fondant cake using these ingredients. All options can be considered successful. The ones we have chosen are rather versatile, since they suit any desserts and do not require a lot of time to prepare. The first fondant for cocoa cake is based on milk: three quarters of a cup of sugar mixed with two tablespoons of cocoa powder is poured with four tablespoons of hot milk and heated over low heat until the sugar dissolves. It is necessary to interfere constantly. After removing from the stove, a rather large piece of butter, 70 grams, is introduced into the pan. It is better to soften it in advance so that it melts faster. If you are satisfied with the liquid fondant for cakes, you can stop there and pour over the dessert right away. If you need a classic dense one, you will have to boil it for some more time, and then beat it with a blender or mixer and cool it.

Cocoa fondant: recipe number 2

For her you need thick sour cream - of course, homemade is most suitable. If you wish, you can replace it with cream, also homemade, since you cannot buy so fatty in the store. This fondant cake recipe suggests the following ratio of products (in tablespoons): two tablespoons of sour cream, one of sugar, two of cocoa. Since the base is very thick, it is better to take sugar in powder, and not buy ready-made, but grind the sugar in a coffee grinder. All components are combined, placed in a saucepan and heated very, very slowly over minimal heat. Stir, stir and stir again! And it's better to take non-stick cookware. When the fondant for the cakes thickens and begins to gurgle, it is removed, cooled and poured into dessert. For splendor, you can pre-beat it.

how to choose chocolate

The cocoa version is often called chocolate, but this is not entirely fair. The real chocolate fondant for the cake is made from the slab delicacy. However, not every chocolate is suitable for icing. There are several conditions that must be met:

1. Chocolate should be "pure", without fillers in the form of caramel, nuts, raisins and other things.
2. Porous varieties do not give the desired uniformity and density, they will have to be abandoned.
3. If you use dark chocolate, you need to take it with a high cocoa content - 72% will be just right.
4. Amazing fondant for cakes is obtained from We remind you: do not take porous!

Some doubts are taken about Some options are quite suitable, but it is rather difficult to guess which one will fit. So go for either black or white.

Chocolate fudge: how to make it

The process starts by melting the chocolate. An absolutely dry vessel is taken, a 100-gram chocolate bar is broken, folded into it and poured into five tablespoons of milk. A water bath is being prepared: a deep saucepan is taken, so much water is poured into it so that it does not reach the bottom of the bowl with chocolate and milk. If boiling water touches the bottom, the chocolate will melt too abruptly, and an unaesthetic whitish coating will form on the cooled one. It is equally important to place the bowl on the pan so that the steam does not touch the mass in it - otherwise the chocolate will thicken so quickly that you will not have time to bring it to the cake. Therefore, it should be much larger in diameter than the pan intended for the bath. Condensation is strictly prohibited: even a drop of water will not allow you to achieve the desired density of the fondant. For the same reasons, stir the mass with a perfectly dry spoon. When the chocolate is completely melted, the fire is extinguished and the bowl is left in the saucepan to prevent its contents from freezing prematurely. It is better to put the cake to cover next to the stove.

White chocolate fudge

Its preparation is similar to the preparation of black glaze. What makes the recipe for chocolate fondant for a white variety cake different is in the addition of butter and in replacing milk with cream or sour cream. First, 100 grams of cracked white chocolate are poured with three tablespoons of fatter cream, melted again in a water bath, and forty grams of butter are introduced into the fondant after the stove is turned off.

Honey and chocolate fudge

She has a very unusual taste, although it would seem that only one ingredient was added! Any chocolate is suitable - both white and black (subject, of course, the above conditions). All the same 110 g of the main component are melted in 4 tablespoons of milk, and after removing from the stove, butter is added first (a piece of 50 g), and after thorough stirring - honey, 4 teaspoons. You need to knead everything quickly so that the fudge does not have time to grab.

Any fondant for cakes can be complemented with vanilla or cinnamon, a drop of rum or brandy; and into the finished one, you can add coconut or ground nuts.

30.08.2018

Fondant is a type of confectionery decoration that gives baked goods a memorable look and taste. Until recently, it could only be found on Easter cakes or rum babas. But now almost any dessert is decorated in this way - cakes, gingerbread, cupcakes and much more. This is an easy way to decorate baked goods with a touch of exclusivity.

It is also a popular decoration, as you can make fondant at home. does not present any difficulties. Any novice pastry chef can handle this. It takes a minimum of ingredients and not much effort. In this article, we'll show you the most popular recipes for making fondant.

Sugar fudge recipe

Classic fondant cake called sugar. It has a thick white color and is made from sugar syrup.

To prepare it, you will need the following ingredients:

• granulated sugar - 500 g;
• water - 150 g;
• freshly squeezed lemon juice - 1 tablespoon.

The approximate cooking time is 40-45 minutes.

Step # 1 - preparing the base

Sugar and water must be mixed and poured into a saucepan. Put it on the stove and cook for a few minutes over medium heat until it boils. After that, it is necessary to remove the formed foam, as well as erase the sugar crystals that appear on the walls of the stewpan. A culinary brush or damp cloth is best for this.

Step # 2 - test per ball

To understand whether the base has been boiled enough for the decoration, it is necessary to make the so-called "test on the ball". To do this, you need to scoop up a little syrup with a spoon and lower it into a container of water. The sugar mass will immediately solidify. You need to take it with your fingers and try to twist the ball. According to its properties, it should be soft and elastic.

If the desired effect was not achieved, then sugar fondant for the cake not cooked enough yet. You also need to keep the syrup on fire for a few minutes and repeat the experiment.

Important clarification! While you are testing for the ball, remove the saucepan from the stove or set the heat to low. Otherwise, you run the risk of digesting sugar syrup, and then fudge for cake will not work.

Step number 3 - syrup cooling

If the sugar syrup is completely ready and you managed to roll a ball, the base for the sugar fudge should be immediately cooled to 40-50 degrees. The quickest way is to pour the saucepan into a clean, wide bowl and place it on a pre-made ice bag. To cool the syrup faster, stir it well with a wooden spoon. Well, it is most convenient to check the temperature with a special kitchen thermometer.

Step # 4 - whipping the fondant

As soon as the sugar syrup has cooled to the desired temperature, it must be thoroughly beat with a mixer. On average, this process takes about 15 minutes.

And the result can be judged by how the color of the fondant changes. Initially, the solution will be golden in color, but in the end you should get a snow-white shade. In addition, from a liquid state, the mass will become viscous.

Step # 5 - settling and applying to dessert

This completes the training on how to make sugar fudge, in principle. Only the resulting mixture must be allowed to settle so that it reaches the desired conditions. To do this, they put it in a plastic container and put it in the refrigerator for a day (!). After that, the sugar cake fudge will be completely ready for use.

And before applying for dessert, you need to warm it up in a water bath to about a temperature of 50 degrees. And then you already take a spoon or a brush and start creating your culinary masterpiece.

Other fondant recipes

There are other recipes for making gingerbread fondant. and other desserts . Moreover, it may not necessarily be white, but instead of sugar (or in addition to it) other ingredients will appear in its base.

Chocolate fudge

This decoration can be based on cocoa or chocolate. The cooking process is exactly the same - the ingredients are mixed with sugar and water, the mixture is heated on the stove, and then whipped with a mixer.

True, there is a nuance. If you are using cocoa, then you also need to add butter. And if chocolate is a beaten egg. And such a delicacy is applied to the dessert hot! By the way, similar decorations can be seen on the famous Prague cake. So, if you want to bake it, now you know how to make fondant for the cake.

Creamy fudge

Such fondant can not only become a dessert decoration, but also a filling. In addition to water and sugar, you will also need cream, butter and vanillin. The whole thing is mixed and cooked on the stove until the gingerbread or cake will not acquire a pleasant caramel color.

Again, you don't need to freeze it in the refrigerator, but you can use it right away.

Colored fondant

If you are thinking how to make cake fondant or another dessert that is more original, then this option is best suited. To make the classic white decoration become colorful, use natural fruits (you need to squeeze out the juice), jam or food colors.

Such a fondant for a cake is prepared at home according to a classic recipe - additional ingredients are mixed with sugar and water and boiled on the stove. In the case of fruit juice or jam, add butter as well. The mixture is cooled before being applied to the dessert.

Instead of a conclusion

And these are not all recipes. Milk, sour cream, coffee, and even alcoholic beverages can also be used as additional ingredients. In the case of fondant, no one forbids culinary experts to experiment and come up with new tastes.

Fudge needed to decorate confectionery - muffins, cakes, Easter cakes. Even regular cookies can be made more attractive with fondant. Fudge there are two types - liquid (solidifies very quickly and after solidification becomes dull) and solid (poured into curly shapes, cooled). Fudge hard can persist for quite some time.

Here are some recipes for different hard fudge.

The fondant is creamy.

Homemade cake fondant. We need products:

• Cream - 1 glass;
• Sugar - 1.5 cups;
• Honey - 1 tbsp. a spoon.

Preparation:

Pour sugar into a saucepan, pour cream. Mix well until smooth.

Put on fire, bring to a boil, stirring constantly. Add honey - simmer until tender, stirring constantly. Readiness is determined as follows: drip a little syrup into a bowl of cold water, try to roll a ball, if the ball does not stick to your hands, then the syrup is ready.
Pour the prepared mass into a tray or pour into molds (for ice), leave to cool.

When the mass has cooled, remove it from the tray (molds), and then cut into squares.

Milk fondant for cake at home

Milk fudge is a very tasty dessert that is absolutely not difficult to prepare yourself at home.

We need products:

• Butter - 120 Grams
• Powdered sugar - 60 Grams
• Powdered milk - 220 grams
• Liquid Cream - 2 Teaspoons
• Pine nuts - 50 Grams
• Cashew - 20 Grams

Servings: 6-7

In a convenient container, mix room temperature butter, milk powder, powdered sugar. Add 2 tablespoons of cream, pine nuts, knead the dough with your hands until smooth. The amount of milk powder / cream powder may vary. It is important that the mass has acquired a homogeneous soft consistency. Then we send the mass to the refrigerator for 10 minutes.

We sculpt cubes from the mass, decorate them with nuts and put them on a plate. Then we send the sweets to the freezer for 20-30 minutes.

We take them out of the freezer and serve them to the table.

Sugar fudge.

You can decorate homemade pastries - muffins, cakes, Easter cakes, even regular cookies with sugar fondant. It is very convenient that the fondant can be stored for quite a long time and can be prepared for future use.

We need products:

• Granulated sugar - 2 cups;
• Water - 0.5 cups;
• Lemon juice -1 teaspoon.

Preparation:

Pour sugar into a saucepan and pour warm boiled water over it. Stir well, cook over low heat until the sugar is completely dissolved. After the syrup boils, a white foam forms on the surface. Remove it with a regular spoon.

After covering the pan with a lid, continue to boil the syrup until the "soft ball" test. For such a sample, from time to time take a little boiling syrup from the pan with a teaspoon and lower it into a container of cold water. After one minute, try rolling from the contents of the teaspoon into a ball. If the ball does not work, let the syrup simmer. At the very end of cooking, add one teaspoon of lemon juice to the syrup. It can be replaced with citric acid solution.

Chill the syrup as soon as possible after boiling. To do this, place the pan with it in a container with cold water or on ice. Sprinkle the surface of the syrup with cold water as well to prevent crusting.

After cooling, beat the syrup (10-15 minutes) with a wooden spatula until a homogeneous white mass is formed. The resulting mass is called fondant.

To store the fondant, cover with a damp cloth and close the pan tightly with a lid. As needed, you can take part of the prepared mass, heat it up in a water bath and use it to decorate a cake or any pastry.

Chocolate fudge.

We need products:

• Condensed milk-395 g;
• Brown sugar-1 tbsp;
• Honey-2 tbsp. spoons;
• Butter - 125 g;
• Dark chocolate - 180 g;
• Cherries - 100 g;
• Pistachios - 100 g;
• Coconut flakes - 80 g.

Preparation:

Grease a 20cm square dish, line with baking paper. Combine condensed milk, sugar, honey and butter in a saucepan. Heat, stirring occasionally, over low heat until the sugar is completely dissolved and the mass is smooth.

Increase heat slightly, bring the mixture to a boil. Cook, stirring constantly, for 6-8 minutes, until the mixture thickens and begins to lag behind the sides of the pan.

Remove from heat and add chopped chocolate. Stir until the chocolate is completely dissolved.

Add half the dried (or syrup-candied) cherries, half the pistachios and all the coconut flakes, and stir.

Pour the chocolate mixture into the prepared pan and smooth the surface quickly.

Spread the remaining pistachios and cherries over it, pressing them slightly. Set aside for 30 minutes to cool down the fudge. Then cover with plastic wrap and refrigerate for 6 hours to freeze. Cut into 2.5 cm pieces before serving. Bon appetit!

This is what the finished dish looks like.

Cake fondant.

Fudge it turns out thick and freezes almost instantly, so everything must be done very quickly.

Stir 1/2 cup sugar with 2 tbsp. spoons of cocoa, add 2 tbsp. spoons of water. Stir everything over low heat until the sugar dissolves, add a piece of butter to the finished glaze. Cool slightly and cover the cake or pie. Caution, it freezes pretty quickly!

The specified volume is suitable for decorating pastries or cakes, for example, to make a beautiful cobweb. If you wanted to completely cover the top and sides of the cake, use double the amount of food.

To cover the cake with fondant, it is best to pour the cake over the top, starting in the center. If the mass has already begun to solidify, you can warm it up to a liquid state so that it flows freely. The sides are coated with an already thickening mass.

Oil fondant.

We need products:

Powdered sugar - 1 glass

Softened butter or margarine - 80 gr.

1 tablespoon vanilla essence

Milk - 2-3 tablespoons

Combine butter, icing sugar, 1 tablespoon milk and vanilla essence. Beat with a mixer, adding milk a little, until a homogeneous mass is formed.

You can make a butter fondant with a variety of additives.

Butter fondant chocolate.

Make a butter fondant. Combine 1 tablespoon of cocoa powder and 1 tablespoon of hot water and cool. Mix with cooked fondant.

Butter fondant for coffee.

Make a butter fondant by substituting water for milk. Combine 2 tablespoons of instant coffee and 1 tablespoon of hot water and cool. Mix with cooked fondant.

Lemon oil fondant.

Make a butter fondant by substituting lemon juice for milk and vanilla. You can also use oranges or limes. Add 2 tablespoons of finely grated zest to the fondant. Color the fondant with dyes if desired.

Now you are armed with several fondant recipes for decorating your "masterpieces".

Try it, experiment.