Fondant Icing by:thecookduke.com

Fondant Recipe - how to make fondant, is it difficult to follow the fondant recipe?
Like most things in life, practice gets perfection, but to make fondant is not too complicated, and given the upgrade it gives to the cake, I would sure give it a try.

Fondant recipe – How to make fondant
When you come to make fondant it’s important to use the right fondant recipe and follow it to the letter.

I know many people who tried some shortcuts on my fondant recipe and ended up with a fondant they just couldn’t take off of the table.
The fondant gets greasy, sticky or just resembles the taste of a commercial fondant, which is bad enough J

Three important tips before we move to the actual “how to make fondant” instructions and the fondant recipe:
1.When you make fondant, both the dough and the icing, make sure to make it in room temperature – Too cold or too warm room will hurt the dough
2.When you calculate the quantity of fondant icing required, it’s better to have too much fondant icing rather than too little, as leftover icing can be stored and used at a later date, or used for extra decorations
3.Make sure you make fondant on a clean and smooth working surface.
Jewelry on your fingers or wrists or fluffy clothing could hurt the fondant’s surface
Ingredients required to make the fondant recipe:
■1 Tbsp of unflavored gelatin
■1/4 cup of cold water
■1 tsp of almond extract
■1/2 cup of light corn syrup (If a corn syrup is not available, you can substitute it with a sugar syrup made with 1-1/4 cups sugar and 1/3 cup water, boiled together until syrupy)
■1 Tbsp of glycerin (some recipes say it’s optional, believe me, it’s a must)
■2 lbs 10X confectioners’ sugar
■1/2 tsp of white vegetable shortening
Directions how to make the fondant recipe:
■Sprinkle the gelatin over cold water in a small bowl and let it rest for 2 minutes to soften
■Place the bowl in a microwave for 30 seconds on High, until the gelatin dissolves
■Add the Almond extract
■Add the corn syrup and the glycerin and stir until the mixture is smooth and clear (if the mixture is not turning smooth and clear, microwave it for an additional 15 to 20 seconds on high and stir again)
■Sift 1 1/2 pounds of the sugar into a large bowl
■Make a hole in the sugar and pour the liquid mixture to it
■Stir with a wooden spoon until the mixture becomes sticky
■Sift some of the remaining 1/2 pound of sugar onto a smooth work surface and add as much of the remaining sugar as the mixture will take
■Knead the fondant, adding a little more sugar if necessary, to form a smooth, pliable mass
■Rub the vegetable shortening on your thumbs and knead it into the fondant
■Wrap the fondant in plastic wrap and place it in a tightly sealed container to prevent it from drying out
If the icing dries out and harden it can often be revived by popping it into a microwave oven for a few seconds and then kneading it back to life

Red Hot Velvet Cupcakes with Cinnamon Buttercream- Seen on Oprah

Servings: Makes 36 cupcakes
Ingredients
Cupcakes:
1/4 cup dark unsweetened cocoa powder
2 Tbsp. red no-taste gel food coloring
1/4 cup boiling water
6 Tbsp. unsalted butter , cut into small pieces and softened
2 Tbsp. room temperature vegetable shortening
1 2/3 cups sugar
3 large eggs
1 cup buttermilk
1 tsp. pure vanilla extract
2 1/2 cups cake flour
1 tsp. salt
1 Tbsp. cider vinegar
1 tsp. baking soda
Buttercream Frosting:
1 1/2 cups sugar
1/4 cup all-purpose flour
1 1/2 cups milk
1/4 cup heavy cream
3 sticks unsalted butter , soft but cool, cut into small pieces
1 tsp. pure vanilla extract
2 tsp. cinnamon
Cinnamon imperials candies (optional)
Red white-chocolate hearts (optional)
Directions
To make cupcakes: Preheat oven to 325°. Line 36 (2 1/2-inch) muffin pan cups with paper liners. In a medium bowl, whisk together cocoa powder, food coloring, and boiling water. Set aside to cool. In the bowl of an electric mixer fitted with a paddle attachment, cream butter and shortening until smooth. Scrape down bowl and add sugar. Beat until mixture is light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.

Stir buttermilk and vanilla into the cooled cocoa mixture. Sift cake flour and salt together into another bowl. With the mixer on low, alternate adding the flour mixture (in 3 parts) and the cocoa mixture (in 2 parts) to the egg mixture. Beat until incorporated. In a small bowl, combine vinegar and baking soda and stir until baking soda dissolves; the mixture will fizz. Add to batter and stir until just combined.

Fill each cupcake liner about 2/3 full with batter. Bake 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven, transfer to a wire rack, and let cool for 10 minutes. Remove cupcakes from pan, and let cool completely.

To make buttercream frosting: In a heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture boils and has thickened, about 12 minutes. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until cool, 5 minutes. Reduce the speed to low and add the butter; beat until thoroughly incorporated. Increase speed to medium-high and beat until frosting is light and fluffy, 3 minutes. Add the vanilla and cinnamon and continue mixing until combined. If the frosting is too soft, transfer the bowl to the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.

Frost each cupcake with buttercream. Garnish with cinnamon imperials and white-chocolate hearts, if desired