For fiiiiiin I managed to make a fondant cake, it was not easy ....... but I got it, it's worth marec if only to see the face of my child and his friends from school.
For as there's nothing left of anything I could not even try it, but according to his breast and other had bueniiiisima breasts, lol.
Prepare a chocolate cake type brownie, fill it with homemade blackberry jam and covered it with chocolate icing to glue the fondant.
I think the hardest part was getting the colors and I did not have the specific stain so I was mixing, I have yet remains in jajajajaja colorful nails.
For those who do not know the fondant is a dough made of clouds and powdered sugar, I found looking for ideas and I find it interesting so I promised (myself) to do so.
The novelty in Spain, although more and more people dare as I see in the forums and where I could see that there are genuine artists, I take my hat. I wish I could do a course .... you can do so much and so cool ... good times .... but this was my debut and has been self-taught, although it has its flaws, I hope to improve.
I had great trouble getting the black so I thought I'd do the patch with black licorice, which I did not know was how difficult it would get, a whole adventure because he had no ....... anyone that horror. And when we found results that Mr. Merchant was only 4 and they were harder than a cu ...... ahhhhhhhh so buy a hat and got jelly beans melt them and make the holy patch for cuerdita use a licorice came under as you can see.
need to make the fondant:
-clouds (preferably white, and then be able to give colors)
-and twice the weight of the clouds of powdered sugar
poquiro margarine-a-few drops
water clouds
Cut into pieces and let the micro melting little by little, to get moving a kind of super sticky meringue paste, moisten with a few drops of water, and add a little margarine.
Then go throwing the sugar with a spoon or paddle until it does not stick then put sugar on the work table and incorporate everything to get it is elastic and malleable.
You can wrap in plastic wrap and use up to three months later, if you hold in the fridge, ready for use should be softened a bit in the microwave to work.
I hope you enjoy this recipe and if anyone is encouraged to do it tell me how you are gone.
Bon appetit!
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