1. Chef

    Rolled Fondant

    Yield 3 pounds Ingredients * 1 cup light corn syrup * 1 cup shortening * 1/2 teaspoon salt * 1 teaspoon clear vanilla extract * 2 pounds confectioners' sugar Directions 1. In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla...
  2. E

    Omelettes, Pho, and a Date

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    Caterpillar Cupcake

    This oh-so-cute caterpillar, made by arranging fondant-covered cupcakes in a curved line, makes a memorable arrangement for a baby's first birthday party. Here, one jumbo cupcake is used for the head, and a dozen standard cupcakes make up the body. The remaining standard cupcakes can be frosted...
  4. E

    Easy Candy Corn

    4 cups miniature marshmallows 4 cups powdered sugar 2 tbsp water Yellow and orange food coloring Microwave marshmallows on high for 1 minute, until the marshmallows are puffy and expanded. Stir the marshmallows with a rubber spatula until they are melted and smooth. If some marshmallow pieces...
  5. E

    Wedding Cake

    1lb. butter 1lb. brown sugar 9 eggs 2lbs seedless raisins 2lbs currants 1/2lb dates(chopped) 1/2lb figs (chopped) 1/2lb blanched almonds 1 cup citron peel 1 cup glace cherries 1 tsp, B soda Juice of one orange and lemon 4 cups flour ( approx) Cream butter and sugar, beating in eggs...
  6. E

    Walnut & Honey Tartelette (Meli-Melo)

    80 g butter 60 g sugar 1 Tbsp honey 50 g glucose - 1 pointe vanilla 100 ml cream fraiche 50 g raisins in rum 80 g walnut-hachée =Cook 1. till blonde, then add rest. Good topped with vanilla buttercream, then fondant café and a nice walnut
  7. E

    Fondant - Fast

    300 g sugar - powdered 55 ml water - hot 1 Tbsp corn syrop =Mix well, whisk until glossy
  8. E

    Fondant - Australian

    4 Tbsp gelatine 6 oz water - 15 oz sugar 4 oz sirop maize 2 Tbsp glycerin 1 tsp cream of Tartar - 0.5 c shortening - ~3 lb sugar - powdered =Cook 2. to softball, add 3., then 1. Beat in 4. slowly.
  9. E


    1 kg sugar 4 dl water - 50-100 g glucose or 1 tsp jus lemon or 0.5 tsp vinegar or 0.3 tsp cream of tartar =Cook 1. just before soft ball, adding one of 2. at begining
  10. Chef

    Warm Chocolate Fondant Cake with Vanilla Bean Sauce

    FOR VANILLA BEAN SAUCE 3 cups milk 1 cup heavy cream 8 ounces sugar 10 egg yolks 1 vanilla bean FOR CHOCOLATE FONDANT CAKE 21 ounces unsalted butter 16 ounces semi-sweet chocolate 3 ounces bitter chocolate 12 whole eggs 8 egg yolks 21 ounces confectioners' sugar 10 1/2 ounces pastry flour...
  11. Chef

    White Modeling Chocolate

    8 ounces Cocoa butter 1 1/2 pounds Powdered sugar, sifted 1 pound Fondant, room temperature 1 pound Glucose or corn syrup Yield: 4 pounds 1. Melt the cocoa butter over a double boiler until it reaches 90°F (32°C). 2. Place the powdered sugar, fondant and glucose or corn syrup in mixer with the...
  12. Chef

    Pona (Orange Cream Filled Chocolates)

    22 ounces Fondant (1 lb. 6 oz.) 4 ounces Orange marmalade 1 fluid ounce Grand Marnier or other orange liqueur 3 pounds Bittersweet couverture, for coating molds Yield: 48 Candies 1. In a machine bowl fitted with the paddle attachment combine the fondant, marmalade and liqueur. 2. Coat the molds...
  13. Chef

    Noble (Raspberry Ganache Chocolates)

    10 ounces Raspberry purée 2 ounces Glucose or corn syrup 10 ounces Semisweet couverture chocolate, finely chopped 1 1/2 fluid ounces Raspberry liqueur 1/2 ounce Natural raspberry compound (optional) 1 ounce Trimoline or honey, *see Note 2 ounces Unsalted butter, soft at room temperature 3 pounds...
  14. Chef

    Fondant Glaze

    Yield: 12 ounces Notes: Variations: Orange Glaze -- Combine 1 pound (480 grams) fondant with 3 fluid ounces (90 milliliters) orange juice concentrate. Heat as directed. Add 2 fluid ounces (60 milliliters) additional orange juice concentrate and vanilla extract. Raspberry Glaze -- Substitute 3...
  15. Chef

    Custard Cherry Roll

    5 1/4 pounds Danish Pastry Dough 3 pounds Pastry Cream (Crème Pâtissière) 1 pound Dried cherries 10 ounces Simple Syrup 1 1/4 pounds Fondant Glaze 8 ounces Toasted almonds Yield: 42 Pastries 1. Position the cold dough with the seamless side parallel to the edge of the workbench and roll into a...
  16. Chef

    Cinnamon Rolls

    5 1/4 pounds Danish Pastry Dough 47 ounces Cinnamon Roll Paste (2 lb. 15 oz.) 1 pound Pecans 21 ounces Fondant Glaze, orange variation (1 lb. 5 oz.) Yield: 45 Pastries 1. Roll the Danish dough into a rectangle measuring 14 inches (35 centimeter) wide. 2. Spread the Cinnamon Roll Paste evenly...
  17. Chef

    Basic Nougatine

    14 ounces Glucose or corn syrup 19 ounces Fondant (1 lb. 3 oz.) 21 ounces Almonds, sliced, toasted and warm ( 1 lb. 5 oz.) 2 ounces Unsalted butter or cocoa butter hazelnuts or walnuts fro the almonds. 1. Over medium high heat, bring the glucose or corn syrup to a boil in a heavy saucepan...
  18. Chef

    Apricot Pistachio Pinwheels

    5 1/4 pounds Danish Pastry Dough (5 lb. 4 oz.) 3 pounds Almond Paste Filling, Pistachio variation 44 Apricot halves 8 ounces Simple Syrup 12 ounces Fondant Glaze 8 ounces Pistachio nuts, coarsely chopped Yield: 44 Pastries 1. Roll out the Danish dough and cut into 3 1/2 inch (9 centimeter)...
  19. Chef

    Fluff® Fondant

    1 7 1/2- ounce jar Marshmallow Fluff® 1/4 teaspoon vanilla 2 cups confectioners sugar (about) Servings: 28 In small bowl mix Marshmallow Fluff® with 1/4 teaspoon vanilla. Gradually stir in enough confectioners' sugar (about 2 cups) until stiff enough to knead. Knead until mixture loses...
  20. Chef

    Apricot Fingers

    Servings: 12 Categories: Candy Source: Marshmallow Fluff® Internet address: Fluff® Fondant 1 8-ounce package dried apricots Flatten each apricot half slightly. Shape 1 level measuring teaspoonful Fluff® Fondant into a small oval; use to stuff apricots.