Michelle answers:

Rolled Fondant

This icing is rolled out and used as a covering for a firm cake such as pound or fruit cake, which is traditionally first covered with a layer of marzipan to seal in flavor and moistness of the cake. A light layer of buttercream or apricot glaze may also be used. Cakes covered with rolled fondant can be decorated with Royal or Buttercream Icing. Wilton also has convenient, Ready-to-Use Rolled Fondant for easy-to-handle fondant with no mixing.

How to Color and Flavor:
The pure white color of Wilton Ready-To-Use Rolled Fondant Icing can be easily tinted any color using Wilton Icing Colors. Add icing color, a drop at a time and knead into icing until color is evenly blended.

Wilton Ready-To-Use Rolled Fondant Icing has a mellow flavor which can be enhanced using Wilton Butter Flavor, Clear Vanilla Extract, or Almond Extract. Knead flavor/extract into icing until well blended.

How to Prepare the Cake
Level cake, position on board cut to fit and fill layers as desired.

For a perfectly smooth fondant cake, the cake surface you cover must be perfectly smooth. Any imperfections on the cake surface will mirror itself on the rolled fondant. Ice cake smooth with a thin layer of buttercream icing, covering all holes and imperfections. Use the Buttercream Icing Recipe, Wilton Ready-To-Use Decorators Icing or Creamy White Icing Mix. Let Buttercream Icing set before covering with Rolled Fondant. One-layer cakes with a very even surface can be coated instead with apricot glaze.

To determine the diameter you need to roll fondant for covering the cake: measure opposite sides and top of cake across center; roll out fondant to that size, 1/4 inch thick. For example, an 8 inch, two-layer cake, with two sides each 4 inches, equals 16 inches diameter. For simple, accurate measuring, roll out the fondant on top of the Cake Dividing Wheel included in the Wilton Cake Dividing Set.

Covering the Cake with Rolled Fondant
Covering Large Rounds

How to Store Fondant-Covered Cake
Iced cake can be stored at room temperature for 2-3 days. Excess fondant can be stored 2 months in an airtight container. Do not refrigerate or freeze.

More Helpful Hints for Fondant
In general, the less height on your cake, the easier it will be to cover with rolled fondant. Individual sized desserts, such as petit fours are the easiest of all to cover.
When rolling fondant, it is extremely important to remember to lift and reposition it several times. You must keep fondant from sticking to your rolling surface or it will tear when you try to lift it up. Dusting the surface with confectioners sugar helps prevent sticking.
Rolled Fondant dries quickly. Always keep it covered to prevent hardening when in use.

Rolled Fondant Techniques
Fondant Rose
Bows/Loops

Recipes:

Rolled Fondant
1 tablespoon plus 2 teaspoons unflavored gelatin
1/4 cup cold water
1/2 cup Glucose
2 tablespoons solid vegetable shortening
1 tablespoon Glycerin
8 cups sifted confectioner’s sugar (about 2 lbs.)
Icing color and flavoring, as desired
Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved. Add glucose, mix well. Stir in shortening and just before completely melted, remove from heat. Add glycerin, flavoring and color. Cool until lukewarm. Next, place 4 cups confectioner’s sugar in a bowl and make a well. Pour the lukewarm gelatin mixture into the well and stir with a wooden spoon, mixing in sugar and adding more, a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in a cool, dry place. Do not refrigerate or freeze. When ready to use, knead again until soft.

This recipe makes approx. 36 oz., enough to cover a 10 x 4 in. High cake.

Michelle answers:

I KNOW THIS ONE, 3! :O AM I RIGHT??

Michelle answers:

I thought it would have more cooking but its more like the food network same chefs and some of the same shows. I guess ill have to wait a few more days for all the cooks to start.

Michelle answers:

Sometimes in the summer I make fried cakes so I don’t heat up the house. I usually make them small like pancakes, they’re easy to serve and don’t have crumbs. If you do the whole cake make sure to reduce the heat and use a lid to help cook through and through. Mix the cake.Place a little oil or Pam in the skillet. Pour the cake in and shake it to level it and remove air bubbles. Every now and then use a wide spatula and ck the bottom to make sure you are not cooking it too fast and burning it. It also keeps the bottom from sticking so go all around the skillet. Cover and continue on low so the cake will cook in the center and not brown too fast on the bottom. Turn it over(!?) by using a flat plate on top of the skillet and flipping both over. Spray the Pam again and let the cake slide into the skillet from the plate. Cove r and ck until done. You can use reg frosting or I like to use apple or cherry canned pie filling on top with a little whipping cream on top!Yum! Now I’m hungry.