Chocolate fondant for cakes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Dessert should be not only tasty, but also beautiful! And fondant for cakes will help a lot in this, which, however, can decorate not only a large work of culinary art, but also small ones - cakes, muffins, rolls, eclairs … Fondants come in three types: like a very soft dough, in the form of a viscous liquid (decorations from this they are applied with a culinary syringe) and simply liquid - they are also called icing. Each of them serves one purpose: to make the delicacy even more tasty and seductive in appearance. As usual, there are a lot of recipes. We will show you how to make fondant for a cake in the most popular ways and from a variety of ingredients.

Classic Sugar Fudge

This is a basic recipe. Delicious, pretty and easy. For such a decoration, a pound of sugar and an incomplete glass (150 ml) of water are taken. Both components are combined in a saucepan, it is put on a gentle fire, and the contents are boiled with stirring until all the sugar is dissolved. After boiling, the pan is removed from the heat, the foam and sugar adhering to the walls are removed, and the container is returned to the stove. At this point, the cake fondant recipeexcludes stirring; after four minutes of boiling, lemon juice (approximately a tablespoon) is poured into the syrup, and cooking continues for another minute. When the mass, poured in a small amount into cold water, can be rolled into a soft ball, the fondant for cakes is ready. It is poured into a wide, low bowl, ice is laid out on top, after cooling to body temperature, the fudge is whipped until it stops sticking and becomes very light. If you want it to become like dough, leave it on the table for a day, covered with a damp cloth and a lid. However, you can use fondant for decoration right away.

Creamy fudge

The principle of its preparation is approximately the same. Half a glass of cream (maximum fat), a glass of sugar, a little vanillin and forty grams of butter are combined in a bowl. When boiling, this fondant for cakes must be constantly mixed, otherwise it will burn. Its readiness is checked in the same way as in the previous recipe. The test should begin when the mass becomes a pale cream color. By the way, buttercream is good not only as a decoration. If you pour it into bowls and leave for half an hour in the refrigerator, you get a wonderful independent dessert.

Protein Fudge

Another professional culinary way to make fondant cake. You don't even need to cook this. Proteins are separated from two eggs and diligently beaten until they become four times more in volume. Notstopping working with a mixer, add two large spoons of lemon juice and - little by little - a little more than a glass (300 g) of powdered sugar. In principle, when you achieve a dense lush foam, cooking can be considered complete. But if you want, you can add strained jam or syrup - then your fondant for cakes will become colored and acquire a fruity smell.

Cocoa Fudge Recipe 1

Coffee, chocolate and cocoa decorations are especially popular with children. That is why there are several recipes for making cake fondant using these ingredients. All options can be considered successful. The ones we have chosen are rather universal, because they are suitable for any desserts and do not require a lot of time for cooking. The first fondant for cocoa cake is based on milk: three-quarters of a glass of sugar mixed with two tablespoons of cocoa powder is poured over four tablespoons of hot milk and heated over low heat until the sugar dissolves. You have to mix constantly. After removing from the stove, a rather large piece of butter, 70 grams per gram, is introduced into the pan. It is better to soften it in advance so that it melts faster. If liquid fondant for cakes suits you, you can stop there and pour over the dessert immediately. If you want a classic dense, you will have to cook it for some more time, and then beat with a blender or mixer and cool.

Cocoa Fudge Recipe 2

For her you will need thick sour cream - of course, homemade is most suitable. If desired, hercan be replaced with cream, also homemade, because you can’t buy such fatty ones in the store. This fondant cake recipe suggests the following ratio of products (in tablespoons): two tablespoons of sour cream, one sugar, two cocoa. Since the base is very thick, it is better to take sugar in powder, and not to buy ready-made, but to grind sugar in a coffee grinder. All components are combined, placed in a saucepan and heated very, very slowly over minimal heat. Mix, mix and mix again! And it is better to take non-stick cookware. When the fondant for cakes thickens and begins to gurgle, it is removed, cooled and poured into dessert. For splendor, you can pre-beat it.

Chocolate fudge: how to choose chocolate

The cocoa version is often referred to as chocolate, but that's not entirely fair. Real chocolate fudge for the cake is made from tile treats. However, not every chocolate is suitable for icing. There are several conditions that must be met:

1. Chocolate should be "clean" without caramel, nuts, raisins, etc.
2. Porous varieties do not give the desired uniformity and density, they will have to be abandoned.
3. If dark chocolate is used, it is necessary to take with a high cocoa content - 72% will be just right.
4. Amazing fondant for cakes is made from white chocolate. We remind you: do not take porous!

Separate doubts are taken about milk chocolate. Somethe options are quite suitable, but guessing which one is right is quite difficult. So opt for either black or white.

Chocolate fudge: how to make it

The process starts with melting the chocolate. An absolutely dry bowl is taken, a 100-gram bar of chocolate is broken, folded into it and poured with five tablespoons of milk. A water bath is being prepared: a deep saucepan is taken, so much water is poured into it that it does not reach the bottom of the bowl with chocolate and milk. If boiling water touches the bottom, the chocolate will melt too quickly, and an unaesthetic whitish coating will form on the cooled one. It is equally important to place the bowl on the pan in such a way that the steam does not touch the mass in it - otherwise the chocolate will thicken so quickly that you will not have time to bring it to the cake. Therefore, it should be much larger in diameter than a pan intended for a bath. Condensation is strictly prohibited: even a drop of water will not allow you to achieve the desired density of fondant. For the same reasons, stir the mass with a perfectly dry spoon. When the chocolate is completely melted, the fire is extinguished and the bowl is left on the pan so that its contents do not solidify prematurely. It is better to put the cake next to the stove to cover.

White Chocolate Fudge

Its preparation is similar to cooking black glaze. What is different in the recipe for chocolate fondant for a cake from the white variety is in the addition of butter and in replacing milk with cream or sour cream. First 100 gramsbroken white chocolate is poured with three tablespoons of fatter cream, melted again in a water bath, and forty grams of butter are introduced into the fondant after turning off the stove.

Honey Chocolate Fudge

It has a very unusual taste, although it would seem that only one ingredient is added! Any chocolate will do - both white and black (taking into account, of course, the above conditions). All the same 110 g of the main component are melted in 4 tablespoons of milk, and after removing from the stove, butter is first added (a piece of 50 g), and after thorough stirring, honey, 4 teaspoons. You need to knead everything quickly so that the fudge does not have time to grab.

Any fondant for cakes can be supplemented with vanilla or cinnamon, a drop of rum or cognac; and already prepared, you can add coconut or ground nuts.