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FONDANT ICING
Arrange the basic steps in making fondant icing by numbering them 1-6
________ 1. Mise en place
________ 2. In a large bowl, sift the confectioners’ sugar.
________ 3. Melt the white coating or chocolate in the microwave using using a
saucepan
________4. In a large bowl, sift the confectioners’ sugar. Add the corn syrup and hot
water then stir until the mixture becomes smooth.
________ 5. Wrap the fondant. Place the wrapped fondant in a tightly sealed container to
prevent it from drying out.
________ 6. Knead the fondant. Place the fondant onto the powdered work surface and knead until it
becomes smooth, pliable mass.
OBJECTIVES
 Describe different types of fondant icing used in petit
fours.
 Describe common tools used to decorate fondant.
 Evaluate and recommend suitable filling and fondant
icing to be used based on given requirements.
WHAT IS FONDNT ICING?
Fondant icing or popularly known as fondant, is
a French word that means foundry. Fondant
refers to an edible icing used to decorate or
design cakes, pastries and petit fours. It aslo
refers to a flavored mixture that is added to petit
fours to give additional appeal and taste to the
products.
FONDANT ICING
Poured fondant
– a liquid mixture of
fondant usually being
poured over a cake or
petit fours that serves
as coating to baked
products
Rolled fondant
– a commonly used
fondant mixture that is
made of powdered sugar
made as coating for cake
and petit fours.
Sculpting/Sculpted fondant
– a fondant mixture
thicker than poured
and rolled fondant;
used as miniature of
objects that serve as
toppers to cakes and
petit fours
Common Tools Used to Decorate Fondant
Cutters
Fondant cutters comes in
various shapes and sizes.
These are similar to
cookie cutters, however,
these have added details.
IMPRINTS
 These are transferrable
designs from a smooth
pliable mat bearing desings
and patterns that can be
pressed gently onto rolled
fondant to create an imprint.
Forming Cups
Curve-shape cups
are perfect for
rounding of
formed flowers or
other smooth
shapes.
FONDANT ICING bread and pastry prod.pptx

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FONDANT ICING bread and pastry prod.pptx

  • 2. Arrange the basic steps in making fondant icing by numbering them 1-6 ________ 1. Mise en place ________ 2. In a large bowl, sift the confectioners’ sugar. ________ 3. Melt the white coating or chocolate in the microwave using using a saucepan ________4. In a large bowl, sift the confectioners’ sugar. Add the corn syrup and hot water then stir until the mixture becomes smooth. ________ 5. Wrap the fondant. Place the wrapped fondant in a tightly sealed container to prevent it from drying out. ________ 6. Knead the fondant. Place the fondant onto the powdered work surface and knead until it becomes smooth, pliable mass.
  • 3. OBJECTIVES  Describe different types of fondant icing used in petit fours.  Describe common tools used to decorate fondant.  Evaluate and recommend suitable filling and fondant icing to be used based on given requirements.
  • 4. WHAT IS FONDNT ICING?
  • 5. Fondant icing or popularly known as fondant, is a French word that means foundry. Fondant refers to an edible icing used to decorate or design cakes, pastries and petit fours. It aslo refers to a flavored mixture that is added to petit fours to give additional appeal and taste to the products. FONDANT ICING
  • 6. Poured fondant – a liquid mixture of fondant usually being poured over a cake or petit fours that serves as coating to baked products
  • 7.
  • 8. Rolled fondant – a commonly used fondant mixture that is made of powdered sugar made as coating for cake and petit fours.
  • 9.
  • 10. Sculpting/Sculpted fondant – a fondant mixture thicker than poured and rolled fondant; used as miniature of objects that serve as toppers to cakes and petit fours
  • 11. Common Tools Used to Decorate Fondant Cutters Fondant cutters comes in various shapes and sizes. These are similar to cookie cutters, however, these have added details.
  • 12. IMPRINTS  These are transferrable designs from a smooth pliable mat bearing desings and patterns that can be pressed gently onto rolled fondant to create an imprint.
  • 13. Forming Cups Curve-shape cups are perfect for rounding of formed flowers or other smooth shapes.