Who doesn't love muffins with a delicate glaze? And how tasty the cake with chocolate fondant (not to be confused with fondant for eyebrows)! Yes, and fragrant rum Baba is much better with the white hat made of sugar fondant. Fondant is really a perfect decoration for any baking. It is quite sweet, quite plastic and holds its shape. But there is one small drawback — the icing at home is fraught with many "pitfalls. That is why not every woman are able to master the preparation of this pastry decorations the first time. In today's article, we are not just picked for you the best recipes sweets, but will share with you the little tricks of cooking this delicious decor. Distinguish between different types of fondant: Anastasia (Anastasia), English rose, asters, Orange, Avn, Taupe, Vanilla, etc.

Chocolate fondant for cake at home — pesagi recipe with photos

Most complications occur when self-cooking is chocolate Fudge: someone she is too thin, someone will slide with the cream, and someone takes a lump. Agree that to get the right consistency and color of the glaze is difficult. But only if you do not observe the exact proportions of ingredients and the sequence of all stages. Provided full follow step by step instructions which you will find next to make chocolate fondant for the cake can even novice pastry chef.

Important! To cook the fondant to the cake for this recipe you need the day before decorating her finished product. A chocolate fondant should be about the day settles in the fridge – then she will find a beautiful mirror.

Necessary ingredients:

  • water – 50 ml.
  • sugar – 150 gr.
  • cocoa – 50 gr.
  • heavy cream – 95 gr.
  • sheet gelatin – 3 pieces of 2 grams. each

Step by step instructions

  1. To start, soak the gelatin in cold water. In a deep saucepan, dissolve the water and sugar. Bring sugar syrup to a boil over medium heat.
  2. As soon as the syrup boils, it will proseem cocoa powder. In the process of adding cocoa do not forget to stir our Fudge to avoid a lump.
  3. In a separate pan boil the cream.

Note! It is best to prepare chocolate glaze fit is very greasy cream, at least 25%.

Important! Use a whisk for mixing the components during the preparation of sweets. Ordinary spoon can damage the delicate texture of the glaze.

  • Now carefully add the flavored gelatin and mix the ingredients until the gelatin is completely dissolved in it.
  • Send the chocolate fondant in the fridge in an airtight container overnight. Before you start to decorate a cake with fondant heat it in a saucepan on low heat to 37-38 degrees, not more. Apply the warm glaze, gently distributing it over the entire surface.
  • Sweet sugar — a step by step recipe with photos

    The most popular and simultaneously the most simple recipe for making fondant is a variant of powdered sugar and lemon juice. It turns out sugar fondant is very delicate and plastic. Why it is often used for decorating Easter cakes and Christmas cookies.

    Important! One of the main secrets of a perfect glaze — in a high-quality powdered sugar. It must be very finely ground, without any impurities, perfectly dry. Therefore it is best to grind the powdered sugar at home in a coffee grinder. With the correct powder when opening the cap needs to go easy "sugar smoke".

    Necessary ingredients:

    • sugar powder – 150 gr.
    • lemon – 1/2 PCs.
    • cold water – 1 tbsp

    Step by step instructions

    1. The recipe is simple: pour powdered sugar into a bowl. Be sure to sift the powder through a fine strainer several times.
    2. Add water little by little and with a spoon stir the mixture a plastic mass. The water must be cold and boiled.

    Note! A small trick for those who wants to make colored sugar fondant. Instead of water take the same amount of fruit juice. Fondant will turn out the same color as the juice, and its taste are complemented by light fruity notes.

  • Now add two teaspoons of fresh lemon juice or orange. Neither lemon nor orange juice in such a small amount will color our own sugar sweet.
  • Stir the mixture with a spoon until then, until it becomes watery and glossy.
  • Ready sugar sweet sent in the package or container. Allow it to cool in the refrigerator for a few hours. Then fondant, you can decorate cupcakes, muffins or cookies.
  • Note! To spread the Fudge evenly is most convenient to apply it with a pastry bag. If you don't, then put the fondant in the usual transparent plastic bag and cut one of the corners. The resulting analogue of the pastry bag will help you to not only apply the fondant evenly, but also to decorate cakes with different patterns of icing.

    Tender fondant with milk and sugar — the recipe at home

    Depending on the composition and amount of ingredients of the classic sweet, which traditionally decorate cakes, can be turned into a standalone dessert — candy. One of the most delicious recipes is a variation of sweet with milk and sugar, which you'll find next.

    Note! In this recipe we offer you to master cooking candy made with white fondant. But if you want the candy can be colored with gel food coloring. You can also use different pastry press and interesting forms of ice, to give the finished chocolates a more attractive appearance.

    Necessary ingredients:

    • butter – 5 tbsp
    • powdered sugar – 3 tbsp
    • milk powder – 400 gr.
    • milk – 1 tsp.
    • crushed almonds - 2 tbsp. l.

    Step by step instructions

    1. First need to soften the butter. It's enough to leave it at room temperature for some time.
    2. Soft butter should be spread in a bowl and add powdered sugar. Whip the mass with a mixer to form a lightweight air mixture resembling cream.
    3. To the cream add the powdered milk mixed with regular. Hands knead the dough so that it began to resemble Fudge medium soft. The finished fondant should be soft enough and keep good form.

    Note! Regular milk in this recipe you can substitute cream of average fat content.

  • Now add the crushed almonds and knead the fondant again. With wet hands you need to pinch off small pieces and roll them balls candy. Inside each candy-sweet to put a piece of walnut.
  • Lay the fondant on parchment paper and refrigerate for two hours until fully cured. Serve with tea or coffee.
  • Delicious fondant rum Baba — recipe step by step

    Fondant is a traditional decoration for a rum woman. She makes this batch more tender and "smart". Prepare a sweet fudge for a rum at home is not difficult. See for yourself with our next recipe!

    Necessary ingredients:

    • powdered sugar – 300 gr.
    • proteins – 2 PCs.
    • lemon – 1/2 PCs.

    Step by step instructions

    1. Chilled break eggs and separate the whites from the yolks. For sweets, we use only proteins.
    2. Sift the powdered sugar several times.
    3. In a large bowl, knead the powdered sugar with protein and juice from half of a lemon.

    Note! The sweeter pastries, the more lemon juice you want to add to the finished glaze. It is the lemon juice will balance the taste of the dessert, removing the cloying sweetness and adding baked goods freshness.

  • Knead the fondant with a spoon until then, until it becomes homogeneous and smooth.
  • Ready the rum grandmother doused in icing and roll to make beautiful stains. Apply the fondant using a spoon or pastry bag.
  • Note! Let the glaze formed a beautiful thick layer and after drying, does not crack and does not crumble always use it on warm (not hot!) cakes.

    Quick fondant for bread — step-by-step recipe with photos

    This version of the fondant from the category of "whip hand" when you need to decorate cakes, and time to prepare elaborate decoration, not at all. Preparing a landing just five minutes and is best combined with sweet rolls and sweet cakes.

    Necessary ingredients:

    • lemon – 1 PC.
    • sugar powder – 250 gr.

    Step by step instructions

    1. Lemon wash, pour over boiling water and RUB on a grater and grated lemon rind.
    2. Squeezing the juice of one lemon into a measuring Cup. Do this by using special nozzles or manual juicer.
    3. Sift the powdered sugar through a fine strainer.
    4. Added to the powder and lemon zest.
    5. Stir and small portions begin to enter the lemon juice. Be sure to stir with a wooden spoon to avoid lumps. Ready glaze cool in the fridge and put on buns or any other baked goods with a spoon.

    Note!   to quickly cool the fondant, you can put a plate with it in a bowl with ice.