I receive baking questions from people almost on a daily basis, not just here on the blog, but the various mediums I'm part of. Right from my personal Facebook account through to deviantART. Some of them are to do with recipes I've posted, others asking for tips or troubleshooting, but almost half of them are fondant questions. Why it has taken me until now to write a fondant tute, I'll never know. So instead of typing out my experiences each time I answer someone, I'm going to document it here to save a heap of time.
This fondant recipe is more expensive and time consuming than marshmallow fondant. If I'm just covering a cake and doing simple decorations, I use marshmallow fondant. My recipe for regular fondant fluctuates based on the need. Sometimes I use a recipe that involves gelatine. If I want it to dry hard, I'll use gum trag in the recipe. This tutorial will give you my main recipe for regular fondant, as well as all my tips for a successful first time working with the stuff.
This said, for me it's not all in the recipe. For me, the most important thing is the quality of ingredients you use and learning what fondant should feel like. I always use CSR sugar because it is high quality and tastes nice. This recipe ends up tasting like fairy floss, which comes down mostly to the ingredients chosen.
In the last Back to Basics post, I tackled some of the conversion issues that arise due to us all being separated by a common language. Now I'm going to cover the ingredients I get asked about a lot.
The amount of American visitors to this blog outnumber the Australian 3:1. I always use Australian terms for ingredients, which can be confusing for those not familiar with Australian recipes. Here's a few of the ingredient questions I get asked all the time:
According to Google Analytics, the visitors to this food blog come from 76 different countries. Being able to share ideas and communicate across borders and oceans is a wonderful thing, but at the same time raises a lot of questions caused by different culinary languages. Given that the largest portion (40%) of visitors come from the USA, there are often a lot of questions about Australian terms used in my recipes. So this post is aimed at answering some of the most common questions that crop up on the blog.
FAQs and conversion charts for oven temperatures, cup and spoon measurements…
The hardest thing about baked goods is that it can be difficult to tell how the final product will turn out until it has, well, turned out. It's not a multi-step process that you're involved in along the whole way and can reverse or intervene at any time: you make the batter, throw it in the oven and hope for the best.
Sometimes, what comes out of the oven does not resemble the picture of perfection you had in your head before you closed that oven door.
The list of faults that may occur in baked good is lengthy, so this week I shall focus on cakes. Here's a guide to some of the most common errors made and how to avoid them.
A check-list of errors…
One of my favourite things about food blogs on the internet is getting exposure to all new dishes and ideas: it's lovely seeing everyone elses creations. But as united as the interwebs makes us, we're still divided by a common language. Ingredients have different names, measurements can mean different things, terminology can sound foreign. So I'm writing a series of posts to help troubleshoot some of the most common questions and problems I've found or been asked about around the internet.
The secret to being a good baker is to be an organised baker. It's no secret that I am not an organised baker. In fact, baking in my kitchen leaves it looking as if a tornado invaded it. "Baking powder? WHERE'S MY BAKING POWDER? FIND ALL THE BAKING POWDER!"
Having all your ingredients ready to go, and even measured out will make your kitchen endeavors all the more successful. But even if you're a tornado in the kitchen like me, there are three things you absolutely must do before unleashing your mighty fury on the dish at hand.
Three steps to successful bakerage..