Baking & Pastry Essentials
The Technique
How To Make A Fondant Bow
Rolled fondant has become so popular that many grocery stores stock it with other classic baking staples. While I do not recommend the flavor, it’s an easy & fun way to add charm to cookies or cupcakes. Think of it as a decorative element. Working with it is a lot like rolling & cutting shapes from play dough. The key to know however is that it dries quickly & re-rolling scraps is not going to produce the best look. Fondant should be rolled once & cut right away so this simply means you need to have a plan ahead of time of how you’re going to use it. Pulling color through fondant is effortless. It’s great for creating a custom color palate to match any festive occasion. Add a dab of food coloring paste using a wooden pick. Pull the fondant through your hands like taffy just be sure to combine well for even color. The good news through is that fondant is available in all kinds of premixed colors. When planning a project, determine the intensity desired then you can decide if colored fondant will be acceptable. Once that has been established, it’s just a matter of blending icings, glazes, frostings & doughs to match the saturation. Learn how to create a custom red holiday bow using pre-colored fondant & be sure to drop by tomorrow to see the final design tutorial.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make A Fondant Bow
Fondant may be purchased in all kinds of colors or you can pull a bit of food coloring paste through a plain white batch. Once you have decided on a hue to use, it’s quite simple to create a Christmas bow that may be used to showcase holiday cookies. Today’s tutorial features the steps necessary in order to roll & cut the strips of ribbon from the fondant & how to fold the pieces just so. The main take away when crafting a bow is that it will look best if all of the elements are cut to the same width so scale is super important. Drop in tomorrow for the design portion as the fondant will need to be used while it is still pliable to complete the process & it does dry quickly.
The Technique
A few pieces of equipment will be necessary in order to complete the task. Read through the instructions before beginning. Here’s what you should know.
No. 1
Roll the fondant to a 1/8-inch thickness on a work surface to an 8 x 5-inch rectangle. If you find it a tad sticky, a smattering of cornstarch may be dusted over it to make it easier to maneuver. Using a pastry wheel, trim the edges to create a piece of fondant that is is approximately 7-inches in length & 4-inches wide.
No. 2
Next, cut 6 strips from the rectangle measuring 1/4 to 1/3-inches wide. Discard any excess. Cut 5 of the strips to measure 5-inches in length. Discard 4 of the 2-inch pieces but save one. Trim 1 of the 5-inch pieces on both ends to create the points of a ribbon on a package using a paring knife.
No. 3
Fold the 7-inch strip of fondant towards the center so that it meets end to end. Using the reserved 2-inch piece of fondant, wrap it around the center trimming it, if necessary. Pinch the pieces together to secure. A little red Classic Royal Icing may be used as a bit of glue, if desired, but it is not a necessary step.
No. 4
Turn the looped portion of the fondant on it’s side & open them until you are satisfied with the appearance. As the fondant stands, it will dry & remain in this particular shape. Use the remaining cut pieces immediately for specific design applications while the fondant is still pliable.
The Tune
“Stairway To The Stars” Ella Fitzgerald
httpa://www.youtube.com/watch?v=Z9zsf7reJTo
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