Baking – Fondant and Frostings

Want to learn more about fondant!

Answers to the fondant question was found on Betty Crocker’s Message Boards,  Kitchen Conversations .

There are several different types of fondant.  One is the soft center of some candies.  Poured fondant is poured over petits fours.  Sculpting fondant is thick enough to shape into decorations.  Rolled fondant is rolled out and draped over a cake for a smooth surface.

A super easy fondant can be made with marshmallow crème…1 cup marshmallow crème and 3 cups powdered sugar…Mix marshmallow crème and 2 cups powdered sugar. Knead in remaining 1 cup powdered sugar.

Random thoughts about fondant—
Fondant is a playdough-like consistency that can be rolled and draped over cakes, it provides a satiny, smooth surface.  
Fondant is new to the US market, but it has been very popular in the European countries for decades.  Prepare fondant availability has increased over the past ten years in the US.  It is available at all location where cake decorating supplies are sold.

On the Betty Crocker website as well is reader’s comment for home-made frosting.

Cooked frosting

1 cup milk
1/3 cup flour
1 1/2 sticks butter, room temp ( I think … may have been two… can’t remember which I used for sure.)
1 cup sugar
1 teaspoon vanilla

  • Cook milk and flour. (Mine was cooked until pretty thick)
  • Cool.
  • Cream butter and sugar. Add vanilla and mix until combined.
  • Add cooled cooked mixture to creamed mixture and beat until combined.

Enjoy on some green or red velvet cupcakes.

Cream Cheese Frosting

8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar

  • Sift sugar and set aside.
  • Beat cream cheese and butter on high until creamy. Add vanilla.
  • Then, add the sugar in batches. Scrape down the sides in between each addition.
  • And frost away.
A frosting Recipe for Red Velvet Cake from a reader:
Shannon Bush said…

I LOVE Red Velvet Cake and we have made this in our family since I was little. The recipe is the same as yours but you have got to try our frosting:) You will LOVE it!!!!


Cook together –
1 c. Milk
5 Tbl. Flour
Cream 2 cubes Butter and 1 c. Sugar.
Add 1 tsp. Vanilla to cooked mixture and than add to sugar mixture. Beat till smooth and creamy – this takes quite a long time to fluff up.
I used this recipe the first time I tried your cake pops cause it’s so hard to find RV cake in the box in my area and they are so so good with the real deal!;) Thanks for your blog I love it and get lots of my baking inspiration from ya!!

February 23, 2010 12:14 AM

  • Frost the sides.

This Yellow  Cake Recipe is from Bakerella’s friend’s mom.

” She used to own a bakery and made the yummiest cakes. So, I thought I would ask the pro for help. And, I’m so glad I did. It was yellow and moist, but mostly delicious. Thanks for the recipe, Shirley!”

Moist Yellow Cake

1 cup (2 sticks) of butter (room temperature)
2 cups of sugar
4 eggs (room temperature)
3 cups of sifted self-rising flour (White Lily)
1 cup of whole milk (room temperature)
1 teaspoon pure vanilla extract (McCormicks)
1/2 teaspoon butter flavoring

  • Preheat oven to 350 degrees.
  • Grease and flour (3) 8 inch cake pans.
  • Using a mixer, cream butter until fluffy.
  • Add sugar and continue to cream for about 7 minutes.
  • Add eggs one at a time. Beat well after each egg is added.
  • Add flour and milk (alternating to creamed mixture), beginning and ending with flour.
  • Add vanilla and butter flavoring to mix; until just mixed.
  • Divide batter equally into three cake pans.
  • Hold each layer about 3 inches above your counter and carefully drop the pans flat onto counter several times to ensure release of any air bubbles. This will help you have a more level cake.
  • Bake for 25 – 30 minutes (depending on your oven) until done.
  • Cool in pans for 5 – 10 minutes.
  • Remove and immediately wrap each layer in plastic wrap to seal in moisture. Cool completely on wire racks.
  • Once cooled, you are ready to assemble your cake.

Here’s a little trick to add moisture into your layers:

  • Combine 1 cup of sugar and 2 cups of water.
  • Bring to boil and boil for approximately 3 minutes. Let cool.
  • Pour liquid into a spray bottle or pouring bottle.

Cake assembly:

  • Unwrap first layer and using a serrated knife, level off the top of your cake.

  • Place layer onto your dish. Take a straw and poke holes into the layer. Using your spray bottle, spray top of layer several times; enough to give it a little moisture. Be careful – don’t add too much.
  • Add a layer of frosting to your bottom layer. Repeat on second and third layers.
  • Frost the sides.

Easy Buttercream Frosting

1 cup (2 sticks) butter (room temperature)
1 teaspoon pure vanilla extract
1 1b. 10X powdered sugar
1-3 teaspoons milk, half and half or cream

  • Using a mixer, cream softened butter and vanilla until smooth.
  • Add sugar gradually, allowing butter and sugar to cream together before adding more.
  • If you want your frosting a little creamier, add a teaspoon of milk at a time and beat on high until you get the right texture.
  • Then, just use icing colorsto tint the frosting the color of your choice.

This is usually just enough for a 2-layer cake, so I would recommend doubling this for a three-layer. But, I like a lot of frosting.

P.S. Bakerella has  been using aluminum cake pansinstead of the dark coated kinds you find in the grocery store. They also come in manydifferent sizes

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