Fondant (of honey)
The best fondant I've worked with ... of course there are recipes for fondant with honey here, but in all I've reviewed it says 1 tablespoon of honey, and that's very relative. Honey is very difficult to measure with a spoon, a little more or less makes it very a big difference when working with fondant. I got the recipe from my dear liver that has been working with it for a long time, and I stubbornly followed the recipes with glycerin and fruit sugar. This fondant is also good, but compared to this honey ... the difference is felt.
Preparation steps
- Mix the gelatine with 2 tablespoons of water and leave it to swell. Melt the honey and margarine over a low heat. Remove from the heat. Put the swollen gelatine in a warm place and stir to melt the gelatin.
- Powdered sugar MUST sift. Put 500 g of sifted sugar and powder in a bowl, pour melted honey, margarine and gelatin and mix, then knead. Add the remaining 100 g of sugar and make or knead the mass (fondant).
- The resulting fondant is nicely pliable and easy to work with. If you want certain colors, separate the piece and mix the paint. The paint should be pre-dissolved in 1-2 drops of water. If gold paint is used, it should be dissolved in a few drops of alcohol and I use plain brandy, although I read that it is the best vodka. This fondant is not so sensitive to "sweating", the cake can stand in the refrigerator without any problems. It is also not necessary butter cream as a base, it can be ganache cream (make classic ganache, leave to cool and then with it in the fridge for 2-3 hours and then mix it and spread over the cake or cake). My liver says that this fondant also covered cakes smeared with a thin layer of classic, cooked cream with margarine. This fondant is best made when you need it. Then it is best to do whatever it takes with it.
- Here are the detailed instructions for making zinie roses. I also worked according to these detailed instructions.
- My last experience with this fondant (November 25, 2015): I smeared the whole cake with cream with which I filled this cake. I left it in the refrigerator until the second day to harden and harden. I made a fondant and covered the cake with it, which stood in the cold. more than 24 h before cutting.It did not sweat nor did the fondant soften (moisten).
- If a larger cake is made, for example 25 cm in diameter and about 19 cm high, it is best to make a double measure of fondant immediately. About 2/3 to cover the fondant and the rest for decorations.
