Our new word for the afternoon (at least for me) is “fondant” defined as a form of icing used to decorate cakes in addition to other pastries! It is made from sugar, water, gelatin, vegetable fat or shortening, in addition to glycerol.
It’s softer than traditional icing that can become brittle in addition to split off.
The main ingredient in fondant is sugar, the much maligned however charming, sweet crystals, however heating sugar (or sucrose) to 366 degrees F gives you caramel. That high melting point is why sugar is ideal for the hard-shell coating on candies that won’t “melt in your hands” as one brand advertises… Advertisers for such candies must know the difference between melting, which involves just one substance, in addition to dissolving which requires a solvent. Anyone who has opened a packet of sugar to add to their afternoon Starbucks Latte knows about sugar’s solubility in water. That property of sugar presents a problem for caterers, bakers, in addition to people trying to make a fondant-covered cake for a birthday or birthday party. If the display case or room where the cake is stored does not have a working Heating in addition to A/C system, condensate from the air will settle on the icing layer, dissolving some of the sugar in addition to potentially ruining the cake’s appearance. Therefore, bakers in addition to confectioners need Heating in addition to A/C to control the humidity in their stores, however customers picking up a birthday cake or a special birthday cake will need a vehicle with the A/C running in addition to an Heating in addition to A/C proposal at new home to hold the cake until it is ready to be cut in addition to served. If you haven’t had your Heating in addition to A/C ducts cleaned in a while, be sure to keep that cake in the box or take the risk of some dust in addition to dirt settling on the pure honestly white fondant on that cake.