Blurry Vision, Tingling Fingers

FONDANT - gum paste - Gumpaste - modeling clay (TUTORIAL)

few days ago I have been receiving inquiries about the different pastas and profits. I'll try to have a bit of what I've learned over the years.

FONDANT

What we commonly call
fondant,

in fondant but not really

fondant extended "

or

" fondant "

or

" American fondant "

The fondant itself, is a mother dough is prepared from a sugar and glucose syrup to 118 degrees, and it works, hot, on a wet countertop
(with a spatula to prevent burning) until
that will be transformed into a mixed white and hard.
If we stretch the dough with a rolling pin and line a pie would be impossible.

Used mixed with white chocolate to transform it into
extended chocolate fondant
(although a little complicated to work on days of high humidity).
is also used alone, melting a water bath, to bathe
cupcakes, cookies, etc..

The wholesale houses that sell raw materials for bakeries and cake, you get this fondant in boats of 25 kilos, very convenient and cost when compared to the extended fondant pastry houses ...
but of course! when we use to line a pie, we found a hardcover impossible to knead and say
¿¿¿But what is this ?????

The Extended chocolate fondant was one of the first to be used before the rise of American pulp.
The American pasta is made based on glucose, gelatin neutral CMC, hydrogenated vegetable fat, gliserina, aroma and icing sugar. It is very much more noble than the white chocolate fondant though, should have some experience before venturing home to do so.

The Fondant we buy pastries at home (whether Dr Oetker, Credipast, Wilton, Ballina, etc) are industrial versions of American fondant and, in general, very good quality.
If we are just getting into the world of the fondant, it is convenient to use these until you become familiar a bit and we are encouraged to develop in a home.

The clouds fondant is a very English version of American fondant. Is made based on sponges (clouds, marshmallow, etc.). The sponges are made with gelantina industrialized, CMC, glucose and caster sugar in addition to aromas and preservatives. These ingredients are part of those used to prepare the American fondant. Fantastically one account has been melting in the microwave, adding a little fat (butter, margarine, Crisco ..) and American fondant icing sugar would. This way he managed a very noble fondant, with great acceptance in the English public (for flavor), and excellent to work on humidity.

OTHER PASTAS:

playdough : There are cakes that are used to model, including clouds fondant, marzipan and the modeling clay.

Both the clouds as fondant marzipan figures are used to model more simple and not very longilíneos details because it does not dry properly and tend to warp and get out.

If we are to figures with fine detail and defined, we limited ourselves to modeling clay.
with marzipan with playdough

GELATIN Gumpaste : The gelatin frosting is a basic paste, which is obtained from water, gelatin and sugar neutral glass.

This paste has the distinction of hard as a stone.
Ideal for walls, furniture, tree trunks or tiny figures that need rigudez for support.

Gum Paste: is the most elastic of the 3 pastas for its high content of CMC.
can stretch very thin without breaking. Ideal for simulating cloth (clothing, curtains, flags, etc.) and make flowers.

course we must not forget that this tale they have to do with my way of working and the things I have taught or that I have been helpful . Each acquires its own experience and writing your own history!

I remind you that already have course calendar for the months of April, May and June published!

Saluditos from Algeciras. Mariana