diff --git a/cook/ingredients/frosting/Poured Fondant Icing.cook b/cook/ingredients/frosting/Poured Fondant Icing.cook new file mode 100644 index 000000000..48b6f88e6 --- /dev/null +++ b/cook/ingredients/frosting/Poured Fondant Icing.cook @@ -0,0 +1,17 @@ +>> source: https://www.kingarthurbaking.com/recipes/poured-fondant-icing-recipe +>> serves: 2.25 cups +>> total time: 15 minutes +>> prep time: 15 minutes +>> image: Poured Fondant Icing.jpg + +Before you begin, place your cake or cupcakes in the freezer to chill while you prepare the poured fondant. + +In a #saucepan{} set over low heat, or in the microwave, melt the @white chocolate chips{1%cup} (or white confectioners' coating), stirring until smooth. + +Sift the @confectioners' sugar{4%cups} into a #large bowl{}, and add the @light corn syrup{0.25%cup} and @hot water{0.25%cup}, stirring until smooth. If you're using a mixer, set it on low speed so the icing doesn't become too aerated. + +Add the melted coating to the sugar mixture, then add the @vanilla extract{1%tsp} and @natural food coloring{}. Transfer to a #heat-proof liquid measuring cup{}. At this point, the fondant should easily pour off your spoon or spatula; if it's too thick, reheat it briefly in the microwave in ~{30%seconds} bursts, and stir in 1 to 3 tablespoons additional @water{} until it flows. The mixture is easiest to work with and pours smoothly at about 100°F. + +Remove the cake(s) from the freezer. Place on a #wire rack{} on top of a #rimmed baking sheet{} lined with #parchment{}. Pour the fondant over the cake(s), starting in the center and working toward the edges. Encourage the fondant to drip over the sides until entirely covered. Allow the fondant to settle for about ~{1%minute}, then use the parchment to transfer the excess fondant that dripped off the cake into a #fine-mesh strainer{} placed over a #heat-proof bowl{}. Reheat the fondant until it's 100°F and repeat the process until the cakes are fully coated. + +Allow the cake(s) to set for about ~{45%minutes} to ~{1%hour}; the poured fondant should feel dry to the touch. Use a #sharp knife{} or #small offset spatula{} to carefully remove the cake(s) from the wire rack. Add any additional decoration, if desired. Transfer to a plate for serving. diff --git a/cook/ingredients/frosting/Poured Fondant Icing.jpg b/cook/ingredients/frosting/Poured Fondant Icing.jpg new file mode 100644 index 000000000..62aba299e Binary files /dev/null and b/cook/ingredients/frosting/Poured Fondant Icing.jpg differ diff --git a/docs/assets/images/poured-fondant-icing.jpg b/docs/assets/images/poured-fondant-icing.jpg new file mode 100644 index 000000000..62aba299e Binary files /dev/null and b/docs/assets/images/poured-fondant-icing.jpg differ diff --git a/docs/ingredients/frosting/poured-fondant-icing.md b/docs/ingredients/frosting/poured-fondant-icing.md new file mode 100644 index 000000000..0f79fb3ef --- /dev/null +++ b/docs/ingredients/frosting/poured-fondant-icing.md @@ -0,0 +1,79 @@ +--- +comments: true +tags: + - frosting + - ingredient +--- +# Poured Fondant Icing + +![Poured Fondant Icing][1]{ loading=lazy } + +| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time | +|:----------------------------------:|:-----------------------: | +| 2.25 cups | 1.77 hours | + +## :salt: Ingredients + +- :chocolate_bar: 1 cup (142 g) white chocolate chips +- :candy: 4 cups (454 g) confectioners' sugar +- :candy: 0.25 cup (78 g) light corn syrup +- :droplet: 0.25 cup (57 g) hot water +- :flower_playing_cards: 1 tsp vanilla extract +- :artist_palette: some natural food coloring +- :droplet: some water + +## :cooking: Cookware + +- :shallow_pan_of_food: 1 saucepan +- :bowl_with_spoon: 1 large bowl +- :cup_with_straw: 1 heat-proof liquid measuring cup +- :wastebasket: 1 wire rack +- :cookie: 1 rimmed baking sheet +- :page_facing_up: 1 parchment +- :wastebasket: 1 fine-mesh strainer +- :bowl_with_spoon: 1 heat-proof bowl +- :knife: 1 sharp knife +- :spoon: 1 small offset spatula + +## :pencil: Instructions + +### Step 1 + +Before you begin, place your cake or cupcakes in the freezer to chill while you prepare the poured fondant. + +### Step 2 + +In a saucepan set over low heat, or in the microwave, melt the white chocolate chips (or white confectioners' coating), +stirring until smooth. + +### Step 3 + +Sift the confectioners' sugar into a large bowl, and add the light corn syrup and hot water, stirring until smooth. If +you're using a mixer, set it on low speed so the icing doesn't become too aerated. + +### Step 4 + +Add the melted coating to the sugar mixture, then add the vanilla extract and natural food coloring. Transfer to a +heat-proof liquid measuring cup. At this point, the fondant should easily pour off your spoon or spatula; if it's too +thick, reheat it briefly in the microwave in 30 seconds bursts, and stir in 1 to 3 tablespoons additional water until it +flows. The mixture is easiest to work with and pours smoothly at about 100°F. + +### Step 5 + +Remove the cake(s) from the freezer. Place on a wire rack on top of a rimmed baking sheet lined with parchment. Pour the +fondant over the cake(s), starting in the center and working toward the edges. Encourage the fondant to drip over the +sides until entirely covered. Allow the fondant to settle for about 1 minute, then use the parchment to transfer the +excess fondant that dripped off the cake into a fine-mesh strainer placed over a heat-proof bowl. Reheat the fondant +until it's 100°F and repeat the process until the cakes are fully coated. + +### Step 6 + +Allow the cake(s) to set for about 45 minutes to 1 hour; the poured fondant should feel dry to the touch. Use a sharp +knife or small offset spatula to carefully remove the cake(s) from the wire rack. Add any additional decoration, if +desired. Transfer to a plate for serving. + +## :link: Source + +- + +[1]: <../../assets/images/poured-fondant-icing.jpg> diff --git a/includes/emoji.yaml b/includes/emoji.yaml index c522e55a0..c8ba1b226 100644 --- a/includes/emoji.yaml +++ b/includes/emoji.yaml @@ -3,26 +3,41 @@ emoji: cookware: - bowl_with_spoon: - large bowl + - heat-proof bowl - cookie: - baking sheet + - rimmed baking sheet + - cup_with_straw: + - heat-proof liquid measuring cup + - knife: + - sharp knife - page_facing_up: - parchment paper + - parchment - shallow_pan_of_food: - medium saucepan + - saucepan - spoon: - spatula + - small offset spatula + - wastebasket: + - fine-mesh strainer + - wire rack ingredients: - apple: - apple - apple sauce - apple cider vinegar -... + - artist_palette: + - natural food coloring + - candy: + - confectioners' sugar + - light corn syrup - carrot: - carrot - frozen vegetables - carrots - cheese_wedge: -... - chestnut: - nutmeg - almonds @@ -31,23 +46,26 @@ emoji: - pecans - walnuts - cashew cream -... + - chocolate_bar: + - white chocolate chips + - droplet: + - water + - hot water + - flower_playing_cards: + - vanilla extract - garlic: - garlic - shallot - garlic cloves -... - onion: - onion - yellow onion - onions -... - seedling: - pumpkin seeds - sunflower seeds - pepitas - hemp seeds -... - sweet_potato: - ginger - potatoes diff --git a/zensical.toml b/zensical.toml index 3def391f5..5d1bb06e6 100644 --- a/zensical.toml +++ b/zensical.toml @@ -554,6 +554,7 @@ Ingredients = [ { "Mom's Buttercream Frosting" = "ingredients/frosting/mom's-buttercream-frosting.md" }, { "Peanut Butter Frosting" = "ingredients/frosting/peanut-butter-frosting.md" }, { "Peppermint Buttercream Frosting" = "ingredients/frosting/peppermint-buttercream-frosting.md" }, + { "Poured Fondant Icing" = "ingredients/frosting/poured-fondant-icing.md" }, { "Sour Cream Topping" = "ingredients/frosting/sour-cream-topping.md" }, { "Swiss Buttercream" = "ingredients/frosting/swiss-buttercream.md" }, { "Vegan Strawberry Frosting" = "ingredients/frosting/vegan-strawberry-frosting.md" },