Suggestions for Using Rolled Fondant

<body topmargin=0 leftmargin=0 marginheight=0 marginwidth=0> <table cellpadding=0 cellspacing=0 border=0 height="100%"><tr> <td valign="top" colspan=2 height=90 BGCOLOR="#FFFFFF" TEXT="#080000" background="059785a3.jpg"> <div> <B>Make-A-Cake, Houston's Oldest & Largest Cake Decorating Supply Warehouse</B><FONT SIZE="1" COLOR="#000000" FACE="Arial" ><B>  </B></FONT></div> <bR> <div> </div> </td> </tr><tr> <td valign="top" width=210 BGCOLOR="#FFFFFF" TEXT="#080000"> <div> <IMG SRC="0b1c64d0.jpg" border=0 width="198" height="77" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <DIV ALIGN="LEFT"></DIV> <div> <A HREF="index.htm" TARGET="_top" TITLE="MakeACake, Houstons Oldest Largest Cake"><U><B>Home</B></U></A></div> <bR> <div> <A HREF="id17.htm" TARGET="_top" TITLE="Our Products and Services"><U><B>Our Products and Services</B></U></A></div> <bR> <div> <A HREF="id18.htm" TARGET="_top" TITLE="Location and Hours"><U><B>Location and Hours</B></U></A></div> <bR> <div> <A HREF="id19.htm" TARGET="_top" TITLE="Useful Information"><U><B>Useful Information</B></U></A></div> <bR> <div> <A HREF="id22.htm" TARGET="_top" TITLE="Whats New"><U><B>What's New</B></U></A></div> <bR> <div> <A HREF="id23.htm" TARGET="_top" TITLE="Photos "><U><B>Photos </B></U></A></div> <bR> <div> <A HREF="id40.htm" TARGET="_top" TITLE="Cake Gallery"><U><B>Cake Gallery</B></U></A></div> <bR> <div> <A HREF="id32.htm" TARGET="_top" TITLE="Class Schedule"><U><B>Class Schedule</B></U></A></div> <bR> <div> <A HREF="id21.htm" TARGET="_top" TITLE="Contact Us"><U><B>Contact Us</B></U></A></div> <bR> <div> <A HREF="id29.htm" TARGET="_top" TITLE="Links"><U><B>Links</B></U></A></div> </td> <td valign="top" height=390 BGCOLOR="#FFFFFF" TEXT="#080000"> <div> <I>Suggestions for Using Rolled Fondant</I></div> <bR> <bR> <div> Rolled fondant came to the US from Britain.  British celebration cakes are normally dense and rich fruitcakes that are first covered in marzipan, then with fondant.   US celebration cakes are normally light butter cakes that are covered with rich and sweet buttercream icing.   Fondant therefore tastes and feels a bit strange to the US palate, but there are some key tips that you can follow to successfully use fondant on our style of cakes.</div> <bR> <div> Do not use cornstarch to dust your work surface or your rolling pin.  Using cornstarch can cause fondant to crack and split.  Instead, use a very light coating of Crisco brand shortening to prevent sticking.  </div> <bR> <div> Use a smooth heavyweight plastic or silicone sheet as your work surface.  There are several types available commercially (for example, the Roul' Pat and the Ateco Blue Mat) but you can also use any smooth heavyweight plastic such as the plastic used for tablecloths.   If you decide to make a lot of fondant cakes, investing in a commercial mat may make sense, but for a beginner, plastic sheeting is an economical choice.</div> <bR> <div> Each brand of fondant will act differently.  If the fondant is too soft, adding tiny amounts of powdered sugar can sometimes help.  If your fondant seems to be too sticky, add no more than one teaspoon of Crisco to two pounds of fondant and work it in thoroughly.   Roll the fondant paper thin.   </div> <bR> <div> If you are using a turntable, be sure that the fondant can “land” on the turntable, not hang all the way to the table.  Put a large cardboard circle on your turntable first if needed to ensure the excess fondant won't fall to the table.   This will help keep the fondant from tearing.   </div> <bR> <div> Ice the cake with a generous buttercream coating, just as if you were making a cake with only buttercream icing.  Using the plastic sheet, pick up the paper-thin fondant and lay it over the cake.  Gently remove the plastic from the fondant and gently work it smooth.   You can use your fingers, but hold them vertically, not horizontally, so that you do not leave ridges on the sides of the cake.   A fondant smoother or similar tool can be used at the very end to remove any remaining finger marks, if needed.  Cut away the excess fondant last.  </div> <bR> <div> Since the fondant is very thin, it will tend to meld with the buttercream and pick up the buttercream's flavor.   Paper-thin fondant does not feel chewy and “weird” to the American palate.   Give it a try!</div> <bR> <div> ã<FONT SIZE="2" COLOR="#000000" FACE="Arial" > 2004 Make-A-Cake, Inc.</FONT></div> <bR> </td> </tr></table></body>