Adult classes! 😘
Bake Austin NewsletterÂ
JUST IN!
Adult cake parties!Â
Yes, we now offer adult cake parties
check it out:
www.bakeaustin.comÂ
Adult baking classes coming soon!
Fondant - Gum Paste - Pastillage... what is all this?
Have you ever wondered what all this is about?
I am sure you have heard or even eaten fondant, you know the stuff that all the wedding cakes are covered with. That shiny smooth really sweet stuff.
Commercially made fondant consists of powdered sugar, cellulose gum and water, it's shelf life is pretty long and it dries to the touch as it sits out. Once a cake is covered you can paint it and decorate it with gum paste or pastillage. You can also color the fondant by kneading food coloring into it, but I prefer painting it.
Gum paste in a nut shell is fondant mixed with Tylose powder. It makes a clay like substance that is used to shape flowers, animals and figurines in the cake world, so if you have ever seen sugar roses on a cake they were most likely made with gum paste unless they were piped with butter cream.
Pastillage is a lot harder when it dries. It can be rolled thinner than gum paste and can be used to create cups and chalices. It can have the consistency similar to porcelain.
I often use store bought fondant because it is easy and I get special fondant that actually taste pretty okay, but I have made fondant a couple of different ways in my kitchen before. The traditional way is pretty labor intensive but the result is amazing and it tastes way better.Â
If you ever want to try, Micheals or Hobby Lobby have fondant in smaller packages, HEB even has some but I would stay clear of that one personally.
Then there is the marshmallow fondant recipe, much easier, tastier, and much cheaper, but it doesn't dry as nicely as regular fondant.Â
Whatever you do I recommend to never put fondant in the fridge, they outcome is often not pretty. The fondant starts "sweating" when you take it out of the fridge and sort of melts away. Not a pretty sight. Below is a recipe you can try at home.Â
Marshmallow Fondant (recipe form Kiele Briscoe - allrecipes.com)
Ingredients:
1/4 cup butter
1 bag of mini marshmallows
1/4 cup water
1 tsp vanilla extract
2 lbs powdered sugar
Instructions:
Place the butter in a shallow bowl, and set aside.
Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.
Bake Austin Summer Camps
for more info go to www.bakeaustin.com
I am offering super fun summer camps for kids ages 6-15 teaching kids how to decorate cupcakes, cakes and make candy. This is a fun way to learn life skills and have fun at the same time.Â
UPCOMING CAMPS
Crazy Candy Camp
June 15-19
(5 sessions - Monday- Friday)
10am-2pm
Ages 6-15
$250
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Sugar Sculpture Camp
July 20 -24
(5 sessions - Monday- Friday)
10am-2pm
Ages 8-15
$275