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Before Covering Cake with Fondant (recipe only)

FondantBasic Decorating Technique   BEFORECovering Your Cake with Fondant   Cakes should be covered with apricot glaze (see recipe below) or a thin coating of buttercream icing. Let set 15 minutes before covering with fondant.   Apricot Glaze Ideal for preparing a cake for fondant or for crumb-coating cakes before icing.   Ingredients: 1 cup apricot preserves Heat preserves to boiling, strain. Brush on cake [...]

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How to Make a Fondant Rose

Fondant RosesBasic Decorating Techniques   How to Make AFondant Rose     People marvel at the realism of these roses!      1. Using a 3/4-inch diameter ball of fondant, mold a cone base approximately 1-1/2-inch high.     2. Roll a 3/8-inch diameter ball of fondant.     3. Flatten this ball into a circular petal about 1/4 inch thick on bottom and thin on the top. Make [...]

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Fondant Quantities (chart)

Fondant QuantitiesBasic Decorating Techniques   Fondant Quantities Use this chart to determine how much Ready-To-Use Rolled Fondant to buy, packages available WHITE (24 oz. [1 lb. 8 oz.]) or COLORS (80 oz. [5 lb.]) packages. Amounts listed do not include decorations. Cake Size: Size Use this Amount Rounds4 in. high 6" 18 oz. 8" 24 oz. 10" 36 oz. 12" 48 oz. 14" 72 oz. 16" 108 oz. Rounds3 in. high 6" 14 oz. 8" 18 oz. 10" 24 oz. 12" 36 [...]

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Covering Large Round Cakes with Fondant

Frosting CakesBasic Decorating Technique      Covering Large Rounds Cakes with Rolled Fondant   In most cases, the smaller your cake, the easier it will be to cover with rolled fondant. However, there is an easy way to position and smooth fondant on cakes that are 12 in. diameter or larger. Follow the steps below to lift fondant onto the cake [...]

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How to Use Fondant - Basics

Fondant BasicsBasic Decorating Technique   NOTE:There are no photos...the article is filled with basicinformation only.   How to UseRolled Fondant Ready-to-Use Rolled Fondantis so  easy to handle -- no mess, no fuss.Simply open the package and begin.(complete easy-to-follow instructions are on the box) How to Color and Flavor White Fondant:Add icing color, a teensy teensy bit at a time and knead [...]

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How to Make Fondant Bows & Loops

Fondant BowsBasic Decorating Techniques   Rolled Fondant Bows & Loops     1. Roll fondant 1/8 inch thick. Make a practice bow using these measurements; once you have mastered these steps, modify the measurements for your own cake design: Cut two strips 1 inch wide x 6 inches long for loops and one length 1 inch wide x 2 inches [...]

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How to Make Easy Fondant Cut-Outs

Fondant ShapesBasic Decorating Techniques   Fondant ShapeCut-Outs   Using this method to decorate your cakes is oh-so-easy and it is like being back in Kindergarten playing with clay, which makes it oh-so-fun.   Note from Editor:Whenever I decorate a cake with shapes, I make extra, sprinkle with a little white powdered sugar (Confectioners Sugar), dust them off, let them dry over [...]

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How to Use Edible Paints to Decorate Cookies and Cakes

Paint Cake DecorationsEdible PaintsBasic Decorating Techniques   Edible PaintsBrush-On Colors: These are ready-to-use edible decorating paints that add vivid color finishes to plain fondant shapes. Just pour the paint into the Color Tray, then brush on to fondant-covered cake or fondant shapes. In seconds, you can add brilliant designs in a rainbow of bright colors. Look no further... here they [...]

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How to Decorate Kids Parties & Baby Shower Novelty Cake Pans

Kids Birthday CakesBasic Decorating Techniques   Novelty Shaped Cakes Use this method for anyshaped cake pan 67 Cake Pan Shapesfor Kids BirthdaysandBaby Showersavailable athttp://thepartyworks.com/index.php/cPath/3_6   Step-by-Step Instructions: 1. Ice sides and other areas per instructions smooth. 2. Outline details.     3. Pipe in facial features and small details. 4. Cover areas with stars, stripes, zigzags or hair.     5. Add message. 6. Edge top and base with borders. Attach [...]

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Frosting Shape - Clowns - Elaborate Version

Clowns Basic Decorating Technique   Clowns Elaborate Verson     Tips: 21, 67 Bags: Featherweight or Disposable decorating bag with tip 21, parchment paper with tip 67 Icing: medium consistency Positions: Bag: 90° angle Tip: slightly above surface when piping body; inserted into body when piping arms and legs [...]

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