All American Fondant by Shirley Jackson of Michigan

THE CAKE THEY MADE

One of the most beautiful decorated cakes is one that is covered in fondant, so smooth and delicate-looking. A small spray of flowers is all it takes to enhance this lovely-looking creation. But how do we make that covering look so smooth? More important, how does it taste? I asked a group in Vancouver B.C. if they enjoyed eating the fondant. "No! was the answer, We take it off!"

I've tried many fondant recipes, ready-made and make-your-own. The one thing they have in common is Yes" they are all sweet!
Now comes the chocopaste - CHO-(chocolate) CO-(coating) PASTE. . .

Use 1 part slightly warmed glucose (thick). Use 2 parts melted chocolate or coating (not- too warm). Mix glucose into chocolate and stir rapidly. Turn onto waxed or Saran paper. Cover and set until cool. Cut small pieces and knead well. Store in bags. Put in air-tight container. (It helps to pat out the mixture to 1/2 - 3/4 inches thick as it cools quicker and is easier to cut in pieces to knead.) Knead the piece well but do not squeeze. That only heats the outside of the piece.

To make covering for your cake - you will not need to use a pound cake unless you wish (a regular butter cake works well) - fill the layers if you wish, it tastes so good - ice thinly with whipped or buttercream icing and you are ready for the fondant.

To cover the cake you will need 2 parts fondant (make your own or buy one of the prepared mixes - I do enjoy Regalice) and 1 part chocopaste. Knead each mixture and then mix the two together. Add color at this time if you desire. Knead until smooth and on a lightly corn starched dusted surface pat out the dough and roll it to fit the cake. You do not have to use as much care with

this mixture as if you were using all fondant. It handles easily and tastes so goodll

Those of you that teach will welcome the use of this mixture for teaching beginners the art of fondant.

Fondantly Yours,
Shirley

Note: For a firmer dough use more chocopaste. For softer dough use less chocopaste, more fondant.

*Or greased surface

Fill the cake and ice it with a very thin coating of buttercream. Let the cake set until the icing has formed a crust. When the icing is dry, thin piping gel with wafer until it is a consistency to spread easily with a brush Brush a very thin layer of the thinned piping gel over the dry icing, making sure every area is covered.

Rub a clean, firm surface with vegetable shortening then sift powdered sugar over the shortening. Work the fondant (recipes below) until it is pliable, form it into a ball, and flatten it, then roll it to a diameter equaling the diameter of the top of the cake plus 2 times the height of the cake. For instance, an eight-inch cake that is 3 inches high would need a circle of fondant 14 inches in diameter. With a thin spatula, loosen the fondant from the surface it has been rolled on, making sure that it is not sticking anywhere. Slide your arms under the fondant icing and, starting at the side away from you, lay it over the cake. Smooth the top first with your hands and then ease in the sides and smooth them. Trim the bottom edge of the fondant with a sharp knife. Decorate as desired with embossing, lace pieces, embroidery, etc.

Chocolate Fondant
l/2 lb. white candy coating lb. light chocolate-flavomd candy coating
3/4 c. corn syrup

Malt coatings, add com syrup at room temperate. Stir to combine and spread out on plastic wrap.

4 lbs. powdered sugar
lo c. cocoa
8 Tbsp. hot water
2 Tbsp. instant coffee crystals
l/2 tsp. salt
4 Tbsp. vegetable shortening
1 c. glucose
2 tsp. vanilla

Sift cocoa and powdered sugar together into a large bowl. Make a well in the center. Dissolve coffee in hot water. Add the rest of the ingredients to the coffee and heat until shortening is almost melted. Pour the coffee mixture into the center of the well of the powdered sugar mixture. Stir with a spoon until thick then work with your hands. Turn out onto a powdered sugared board and knead until smooth. Put chocolate mixture on top and knead the two together, adding more powdered sugar if necessary to make a smooth, dough-like consistency. Wrap until ready to use.

White Chocofond

1 c. white candy coating
3 Tbsp. light com syrup

Melt coating, add corn syrup at room temperature. Stir to combine and spread out on plastic wrap.

1 lb. powdered sugar
1/2 tsp. vanilla
2 Tbsp. water
a few grains of salt
1/4 c. glucose
1 Tbsp. vegetable shortening

Put sifted sugar into a large bowl. Heat the rest of the ingredients until very hot (not boiling). Add the liquid to the powdered sugar and mix, then knead until a smooth pie-dough-like consistency is reached. A few drops of water can be added if the mixture is too dry or a little powdered sugar can be added if the rmxture is too soft. When smooth. knead the coating mixture into the fondant mixture, blending completely. Wrap tightly in plastic wrap.