Fondant Frosting Recipe
Ingredients
| Granulated Sugar | 3 Cup (16 tbs) | |
| Cream of tartar | 1/4 Teaspoon | |
| Water | 1 1/2 Cup (16 tbs) | |
| 10X (confectioners' powdered) Sugar- 1 package (1 pound) sifted (about 4 1/2 cups) | ||
| Salt | 1/4 Teaspoon | |
| Vanilla | 1 Teaspoon | |
| Almond extract | 1/2 Teaspoon | |
| Lemon extract | 1/4 Teaspoon | |
| Yellow Food Coloring- few drops | ||
| Peppermint Extract- few drops | ||
| Red Food Coloring- few drops | ||
Directions
GETTING READY
1) In a large, granulated sugar, cream of tartar and water.
2) Place the pan over low heat, stirring constantly, until sugar dissolves, then cook, to 226°F on a candy thermometer; remove from heat.
3) Allow to cool to 125°F, and slowly beat in 10X sugar, salt, and vanilla until smooth and syrupy-thick.
MAKING
4) In second bowl, measure 1 1/2 cups of sugar mixture, set the remaining aside.
5) Hold the glazed cakes, one at a time on a fork over bowl, spoon on the first layer of frosting to cover completely.
6) Slide each cake onto a rack set over wax paper, using a toothpick.
7) Push any frosting that drips onto paper back into bowl.
8) Leave the cakes to stand for 2 hours, or until frosting is firm.
9) Divide the remaining frosting into three custard cups.
10) Mix the almond extract into one cup.
11) Fold in lemon extract and a few drops of pale yellow food coloring into the second cup.
FINALIZING
12) Mix in a few drops peppermint extract and red food coloring into the third cup.
13) Divide the frosted cakes in 3 parts.
14) With a part of the frosted cakes, hold, one at a time, on a fork over almond-frosting cup; spoon frosting over cakes to cover tops and sides completely.
15) Perform step 6 with remaining plain frosted cakes, covering half of them with lemon frosting and the remaining half with peppermint frosting.
16) Allow to stand for 4 hours, or until frosting is completely dry.
SERVING
17) Use the cakes as desired.
1) In a large, granulated sugar, cream of tartar and water.
2) Place the pan over low heat, stirring constantly, until sugar dissolves, then cook, to 226°F on a candy thermometer; remove from heat.
3) Allow to cool to 125°F, and slowly beat in 10X sugar, salt, and vanilla until smooth and syrupy-thick.
MAKING
4) In second bowl, measure 1 1/2 cups of sugar mixture, set the remaining aside.
5) Hold the glazed cakes, one at a time on a fork over bowl, spoon on the first layer of frosting to cover completely.
6) Slide each cake onto a rack set over wax paper, using a toothpick.
7) Push any frosting that drips onto paper back into bowl.
8) Leave the cakes to stand for 2 hours, or until frosting is firm.
9) Divide the remaining frosting into three custard cups.
10) Mix the almond extract into one cup.
11) Fold in lemon extract and a few drops of pale yellow food coloring into the second cup.
FINALIZING
12) Mix in a few drops peppermint extract and red food coloring into the third cup.
13) Divide the frosted cakes in 3 parts.
14) With a part of the frosted cakes, hold, one at a time, on a fork over almond-frosting cup; spoon frosting over cakes to cover tops and sides completely.
15) Perform step 6 with remaining plain frosted cakes, covering half of them with lemon frosting and the remaining half with peppermint frosting.
16) Allow to stand for 4 hours, or until frosting is completely dry.
SERVING
17) Use the cakes as desired.
Chef
