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Speaking of fondant...

post #1 of 4
Thread Starter 
We have an after-wedding cake coming up for a Chinese wedding. (bride is Chinese and the groom isn't). Father of groom wants to have a party the next day and really wants a wedding cake as the couple is opting for individual pasties for the reception. Dad wants traditional red and gold colors for the cake specifically deep red frosting with the gold double happiness symbol. My baker is scared to death of red frosting and I'm suggesting a fondant top, which she hates to use, but I think it will hold the deep red color better, with the straight sides frosted with her usual buttercream. The symbol can either be fondant or foil which can be removed prior to cutting.
Any suggestions.
post #2 of 4
This is NOT my cake, but one that I saw on another site and loved. It was done for Chinese New Year.

post #3 of 4
Thread Starter 
Very pretty! The red is deep exactly the color they want, but it seems that it was done with ribbon (although I don't have my glasses on at the moment...:rolleyes:? Any idea what that upright symbol on the top is made from? I think I'm going to have to go to the Asian grocery soon. They'll probably have something for the top.

Thanks for the link.
post #4 of 4
It's gumpaste. Do you have a recipe for that? It's very easy to make and work with

Just to save you time, here's Nicholas Lodge's Gumpaste recipe. It's the easiest I've found to work with, dries quickly, and is very stable:

Tylose Gumpaste
Tylose is an alternative product to use in making gumpaste instead of gum tragacanth. The advantage of the tylose is that the paste is less expensive,, easier to make, holds up better in humidity and is whiter in color. The 55g container makes approximately 3 pounds of finished gumpaste.

The following recipe will make approximately 2 pounds of gumpaste.

4 - Large Egg Whites
1 - 2 lb. bag 10x powdered sugar
12 - Level teaspoons Tylose (Available in our online store)
4 - Teaspoons shortening (Crisco)

1. Place the egg whites in a Kitchen Aid mixer bowl fitted with the flat paddle.

2. Turn the mixer on high speed for 10 seconds to break up the egg whites.

3. Reserve 1 cup of the powdered sugar and set aside.

4. Turn the mixer to the lowest speed and slowly add the remaining sugar. This will make a soft consistency royal icing.

5. Turn up the speed to setting 3 or 4 for about 2 minutes. During this time measure off the tylose into a small container.

6. Make sure the mixture is at the soft peak stage. It should look shiny, like meringue and the peaks fall over. (If coloring the entire batch, add the paste color at this stage, making it a shade darker than the desired color.)

7. Turn the mixer to the slow setting and sprinkle the tylose in over a five second time period. Next, turn the speed up to the high setting for a few seconds. (This will thicken the mixture.

8. Scrape the mixture out of the bowl onto a work surface that has been sprinkled with some of the reserved 1 cup of
powdered sugar. Place the shortening on your hands and knead the paste, adding enough of the reserved powdered sugar to form a soft but not sticky dough. You can check by pinching with your fingers and they should come away clean. Place the finished paste in a zip-top bag, then place the bagged paste in a second bag and seal well.

9. Place in the refrigerator for 24 hours if possible before using to mature the paste.

10. Before use, remove from refrigerator and allow the paste to come to room temperature. Take a small amount of shortening on the end of your finger and knead this into the paste. If you are coloring the paste, add the paste color at this stage.

11. Always store the paste in the zip-top bags and return to the refrigerator when you are not using the paste. Will keep under refrigeration for approximately 6 months. You can keep the paste longer by freezing. Be sure to use zip-top freezer bags. If you will be freezing a batch of paste, allow it to mature for 24 hours in the refrigerator first before placing into the freezer.

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