Sorry I have been AWOL. Everything that happened last week was unexpected. I was doing my regular BM and Bake-a-thon with so much enthusiasm but I had to skip the final week. I am ready with all the dishes, but I have no time to write a post. I am still not back to my routine life and it may take another 15 to 20 days for that. But I don’t want to miss blogging too. So I have decided to squeeze in the blogging with the already busy schedule.
Posts tagged ICING SUGAR
It has been long since I posted here. As Sruti is enjoying her holidays. it was my hubby’s strict order that I stay away from blogging for a while. His complaint is that I don’t even listen to Sruti when I am blogging. Even I was feeling the same way and so gave a short break to blogging. Our vacation have been so much fun so far. We went to Chennai and met with blogger friends. Sruti loves all those bloggers’ meets and she was so happy that I took her to the meet. We had a lovely time for two days. Met with families of bloggers and tasted absolutely amazing dishes for two days continuous. I even came home with a block of feta cheese but still haven’t decided about what to make with that. And once we returned back both Sruti and myself fell sick and have been going to hospital for the past three days. Today I felt a bit good and so thought will make a quick post on home made fondant.
When I posted a picture of my daughter’s birthday cake in FB, I got so many mails and messages to make a post for the technique. As I already had it in mind, I had taken photos while making my daughter’s cake. But it has taken so long for me to post it in my blog. Frozen Butter Cream Transfer aka FBCT by bakers, is a technique of creating beautiful pictures on cake with butter cream. The picture can be as simple as a single coloured logo to a more complicated shaded picture. In this post I have given you the step wise pictures to make cartoon characters on cake and also tips and trick to make it perfect.
Like many of you, even I was in search of vegetarian version of fondant as I don’t consume gelatin. The only option for the vegetarians to make veg fondant is using veg gelatin/ agar agar powder. And I would surely love to warn you that the veg fondant is not as pliable as the usual fondant made with gelatin. But there are some tips to get it as smooth as possible which I have found after so many experimenting. From the day I started the baking basics series, I have been getting so many e-mails and messages asking for the veg fondant recipe. I hope I do justice to you all with my experiment. The major problem I faced while following the recipes was the lumps. Veg gelatin doesn’t dissolve as the normal gelatin and I always ended up with lumps of the gelatin in my final fondant irrespective of the recipe used. I tried using agar agar powder and the results were the same. I don’t know whether this is the problem only I face or everyone faces, I tried getting rid of lumps. The water / milk content used to dissolve the veg gelatin was not enough and so the lumps. I cannot increase the water / milk also because it will create a thin fondant which will not be suitable for the purpose. So I decided to mix all the liquid ingredients like corn syrup, gelatin and water together before adding the veg gelatin and then microwave it so that the gelatin has enough liquid to dissolve and there was no extra liquid involved in the recipe. And finally I could make a veg fondant which didn’t need any straining and was completely lump free.