How to make white fondant for a cake. Fondant and confectionery glaze

Sugar fudge can not only decorate any pastry, but also add the zest of this snow-white delicacy to the taste of the confectionery product itself. After all, it can transform everything: from cake to gingerbread. And if you have already soft ones in the oven, then we will be happy to tell you how to prepare such a wonderful fudge sugar.

Sugar fudge recipe for buns

Ingredients:

granulated sugar– 600 g;
vanillin – 1 packet;
hot water– 180 ml;
lemon juice – 3 teaspoons.

Preparation

Pour granulated sugar into a deep metal ladle and pour it hot water and put it on the stove, turning on the heat on low. Stir the sugar in the liquid very rhythmically until all the crystals are completely dissolved. After the syrup boils, increase the heat and let it simmer for 5-7 minutes, just remember to stir it periodically.

Very important point is that when we dissolved the sugar, some of the grains crystallized on the side walls of the ladle and they must be removed, which can be done with a damp sponge.

After the boiling time of the mass has passed, we set the syrup aside for a while and scoop a little of it into a spoon, cool its bottom to cold water. Now that the contents of the spoon have cooled down, we try to roll it into a ball. If you succeed, then you can proceed to the next stage of preparing the sugar fudge; if not, then put the syrup back on the fire and boil it for another 2-3 minutes. When the result with the ball is achieved, add lemon juice to the ladle set aside from the stove and stir it in the syrup. Without stopping stirring, let our half-finished fudge cool. When everything has cooled down, take a mixer and beat it until white. To coat the buns with fondant, warm it up a little.

Powdered sugar fudge

Ingredients:

boiling water - 4-5 tbsp. spoon;
– 320 g;
vanillin – 0.5 teaspoon.

Preparation

First, sift the powdered sugar through a sieve into a deep bowl, and then gradually add boiling water one spoon at a time. We take a hand whisk and use it to mix the powder with water, whisking the resulting mass a little, but not until it becomes fluffy, but until the fondant becomes quite thick, smooth, and sticks to the spoon. Before applying this snow-white delicacy to baked goods, it should be heated over very low heat, but be careful that it does not boil at all.

We told you how to make another sugar fudge, which is easier to prepare, but taste characteristics not inferior to the first fondant. Of course, it’s up to you to choose, and we wish you success in your culinary creations.

Homemade liquid fondant is made for frosting cookies, cakes, sweet pastries and preparing colorful fondant for cake decoration. Every housewife needs to have a fudge recipe at home. Fondant is an integral part of cakes and... It’s hard to imagine baba, custard and cookies not covered in white fudge, and it’s also hard to imagine the absence of sugar or chocolate fudge on homemade or store-bought chocolate.

What is fudge

Fondant is often confused with frosting. What is the difference between fudge and confectionery glaze? Classic white fondant is a liquid consisting of water and sugar, boiled to a homogeneous plastic fondant mass.

Sweet and confectionery glaze are two of the most popular decorations for decorating homemade baked goods. In fact, the appearance of fondant and icing is completely different.

Homemade fondant, unlike confectionery glaze, is very plastic, soft, applied in an even layer to baked goods, more uniform, and there are no grains in the fondant.

The biggest disadvantage of protein glaze is its fragility. When applied to the surface of a confectionery product, it quickly hardens, but during cutting it begins to crumble into pieces. small pieces and fall asleep. Such moments cause certain inconvenience when decorating confectionery products.

Fudge in classic recipes passes heat treatment, there are no eggs in the fudge. Glaze is made by mixing raw proteins and powdered sugar, cold method.

Sugar fudge for buns

Sugar fondant and classic composition white homemade fudge coats the surface of the buns perfectly. This fudge contains no dyes or thickeners.

Making fudge at home is quite simple. White sugar fudge always turns out delicious and beautiful, the only thing you need to know is how and how much to cook the fudge, to what state.

Ingredients

finely ground powdered sugar – 1 cup;
warm water – 3 tbsp.

Making sugar fudge

Don't be surprised by a small amount of liquid, this is normal. Once you start cooking, make sure the proportions in the recipe are correct.

Sift the powder through a sieve until finished mass there were no lumps, and it was beautiful and uniform.
Pour the powder into a bowl, gradually add warm water and at the same time stir the mixture with a whisk.
After a few minutes, when the sugar and water are completely combined into one whole, the filling will be ready. If you are not satisfied with the thickness, then literally add water, just be careful not to overfill the liquid.

Pour the finished sugar fudge over the cakes and cooled rum baba from a spoon.

Advice from the Wonder Chef. Sugar fudge tends to spread, so it is better to apply it in several layers at short time intervals.

Milk fudge

The soft milky texture of milk fudge covers eclairs and buns with beautiful snow-white streaks.

Snow-white milk fudge made with milk is recommended for Easter as a alternative option.

Ingredients

milk - half a glass;
granulated white sugar – 1 cup.

Making fudge with milk

This amount of finished fudge is enough to cover 2-3 medium-sized Easter cakes, approximately 5-7 buns.

In a saucepan, combine granulated sugar with hot milk and stir.
Then put the saucepan on the stove, bring to a boil, stirring.
After boiling, reduce the heat to low and continue cooking for about 20-30 minutes until smooth.
Remove the mixture from the stove and beat with an immersion blender until white and creamy.

The milk fudge is ready, quickly apply it to the baked goods. If the mass has thickened greatly and does not spread, it means that you either overcooked the fudge or did not stick to it correct proportions milk and sugar when making fudge.

In this case, put the fudge in the microwave to warm up for a few seconds, melt the fudge and try again.

The milk fudge is applied evenly onto the cooled surface of the sweet; it spreads well if it is not overcooked.

Chocolate fudge

Glossy, smooth surface homemade cake will add fondant to a cake with chocolate taste and a beautiful rich brown color. The most basic ingredient to pay attention to is cocoa, from its natural composition The final taste of the chocolate fudge depends.

How to do chocolate fudge with cocoa? To make chocolate fudge, choose dark cocoa. Cocoa powder without vegetable additives or flavor enhancers works best.

Ingredients

cocoa powder – 6 tbsp;
milk – 150 ml;
butter – 100 g;
brown or white sugar – 10 tbsp.

Making chocolate fudge with cocoa

This amount is enough to decorate with chocolate fudge. big cake, the fudge has the best taste.

In a saucepan, combine granulated sugar and cocoa powder.
Then very carefully rub these two bulk products with a spoon so that they mix together and there are no lumps of cocoa left.
Next add milk and melted butter.
Place the pan with the contents on the stove and bring to a boil. Stir so that the mixture does not stick to the bottom and does not burn.
After boiling, reduce the flame and continue to simmer, remembering to stir.
Remove the thickened cream from the stove, cool and apply to a pastry dish or.

Before applying chocolate fudge to the confectionery, it is best to cool it to a temperature of 38-40 o C. Chocolate fudge hardens quite quickly, shines like, and does not have a white coating if oil with a fat content of 82-83% is used to prepare the fudge, and best of all homemade.

White fondant for cake

White fondant for frosting a cake according to the classic recipe is usually prepared from white chocolate.

Ingredients

milk - 2 tbsp;
white chocolate - 200 g;
powdered sugar - 180 g.

How to cook white chocolate glaze

Melt white chocolate in a water bath.
Pour in half the milk and add powder.
Stir until a thick mass forms.
Add the rest of the milk and prepare the fudge in a cold way - beat the mixture with a blender.

Sour cream fondant for cake

The butter-free fudge on the cake turns out shiny thanks to the presence of sour cream in the recipe. Fudge with cocoa based on sour cream appearance and tastes like melted or chocolate glaze. It is soft and delicate, very easy to glaze, sweet and retains its shine after hardening.

Ingredients

cocoa powder - 4 tbsp;
fat sour cream - 3 tbsp;
sugar - 3 tbsp;
refined vegetable oil - 1 tbsp.

Sour cream cake fondant: recipe

Combine sugar and cocoa in a saucepan and rub the mixture with a spoon.
Add sour cream and mix well.
Bring to a boil over low heat and cook for 3 minutes, stirring.
Remove the thickened mixture from the heat and add vegetable oil. Stir until smooth and ready.

Chocolate cake fondant

Cake fondant is made from chocolate, and the cake is traditionally decorated with chocolate fondant.

Ingredients

dark bitter chocolate - 200 g;
milk - 3 tbsp.

How to make chocolate fudge

Break the chocolate into pieces.
Mix chocolate pieces with milk.
We place the dishes with chocolate and milk on water bath and turn it into hard chocolate into liquid pouring fondant.

Using quick movements, spread the fondant over the cake until the plastic mass hardens again. To make the fondant set faster on the cake, place the cake in the refrigerator for 15 minutes.

We hope that our tips will help you, and you can easily prepare fudge at home and decorate it delicious buns, fragrant cupcakes, homemade cakes or Easter cakes!

Fondant and confectionery glaze.

Today we will prepare liquid fondant at home, which is an integral part of buns, cakes and Easter cakes. It's hard to imagine baba, donuts or eclairs not covered in white milk, sugar or chocolate fudge.

What is fudge? What is the difference between fudge and confectionery icing?
Classic white fondant is a liquid syrup consisting of water and sugar, boiled to a homogeneous plastic fondant mass.

Fondant and confectionery glaze. These are the two most popular decorations intended for home baking, which are often confused with each other, but in fact they are completely different. Fondant, unlike confectionery glaze, is very plastic, soft, applied in an even layer, more uniform, and has no grains.

The biggest disadvantage of protein glaze is its fragility. When applied to the surface of a confectionery product, it quickly hardens, but during cutting it begins to crumble into small pieces and crumble. Such moments cause certain inconveniences.

In the majority classic recipes The fudge is heat-treated, there are no eggs in its composition, and the glaze is made by mixing raw egg whites and powdered sugar in a cold way.

Sugar, milk and chocolate-cream fondant, prepared at home, can be used to decorate sweet buns, cakes, gingerbreads, eclairs, Easter cakes, cottage cheese Easter, cookies, baba, cupcakes and many other desserts and baked goods.

White sugar fondant

This is the basic version of fondant and the classic composition of homemade fondant, which does not contain dyes or thickeners. Making fudge at home is quite simple, it always turns out tasty and beautiful, the only thing you need to know is how and how much to cook, to what state.

Ingredients for making sugar fudge:
finely ground powdered sugar - 1 cup;
warm water - 3 tbsp.
Sugar fudge, recipe:
Don't be surprised by a small amount of liquid, this is normal. Once you start cooking, make sure the proportions are correct.

Sift the powder through a sieve so that there are no lumps in the finished mass and it is beautiful and homogeneous.
Pour the powder into a bowl and gradually add warm water and at the same time stir the mixture with a whisk.
After a few minutes, when the sugar and water are completely combined into one whole, the filling will be ready. If you are not satisfied with the thickness, then literally add water drop by drop, just be careful not to overfill.
Pour the prepared sugar mass from a spoon onto the cakes and cooled rum baba.

Sugar fudge tends to spread, so it is better to apply it in several layers at short time intervals.

Homemade milk fudge

The soft milky texture covers eclairs and buns with beautiful snow-white streaks. Recommended for use on Easter cakes as an alternative to protein glaze.

Ingredients for making milk fudge:
milk - half a glass;
white granulated sugar - 1 cup.

Milk fudge, recipe:
This amount of the finished mixture is enough to cover 2-3 medium-sized Easter cakes, about 5-7 buns, etc.

In a saucepan, combine granulated sugar with hot milk and stir.
Then put the saucepan on the stove, bring to a boil, stirring.
After boiling, reduce the heat to low and continue cooking for about 20-30 minutes, until jelly-like.
Remove from the stove and beat with an immersion blender until white and creamy.
The milk fudge is ready, quickly apply it to the sweet pastries. If it thickens greatly and does not spread, it means that you either overcooked it or did not adhere to the correct proportions of milk and sugar. In this case, put it in the microwave for a few seconds and try again.

The milk fudge is applied evenly onto the cooled surface of the baked goods; it spreads well if it is not overcooked.

Chocolate fudge with cocoa

This chocolate-flavored fondant will give your cake a glossy, smooth surface. rich color. The most basic ingredient that you need to pay attention to is cocoa; the final taste of the fudge depends on its natural composition. Choose not only dark cocoa, but also one without herbal additives or flavor enhancers.

Ingredients for making chocolate fudge:
cocoa powder - 6 tbsp;
milk - 150 ml;
butter - 100 g;
brown or white sugar - 10 tbsp.
Chocolate fudge, recipe:

This amount is enough to decorate a large birthday cake. The fudge tastes like chocolate.

In a saucepan, combine granulated sugar and cocoa powder.
Then very carefully rub these two bulk products with a spoon so that they mix together and there are no lumps of cocoa left.
Next add milk and melted butter.
Place the pan with the contents on the stove and bring to a boil. Stir so that the mixture does not stick to the bottom and does not burn.
After boiling, reduce the flame and continue to simmer, remembering to stir.
Remove the thickened cream from the stove, cool and apply to confectionery or cake.
Before applying the fondant, it is best to cool it to a temperature of 38-40°C.

Chocolate fudge hardens quite quickly, shines and does not have a white coating if it is prepared using oil with a fat content of 82-83%, and best of all, homemade.

We hope that our tips will help you, and you can easily make fondant at home, decorate delicious buns, fragrant cupcakes or homemade cakes with it.

Bon appetit!

Appetizing snow-white sugar fudge is often the finishing touch when preparing many sweet dishes. Of course, you can do without it, but the sparkling glossy cap not only makes the finished product look finished and sophisticated - it is also very tasty. At proper preparation The sugar fudge remains soft and tender, cuts perfectly with a knife, and does not stick to your hands at all.

A little theory - nothing without it. By fudge (fondant mass) we usually mean boiled to a certain temperature. sugar syrup. Making real sugar fudge at home is not very difficult - it is important to strictly follow the instructions and recommendations. In fact, everything is quite simple: syrup is made from sugar and water, which is then quickly cooled and whipped with a spatula or mixer.

Basic principle miraculous transformation granulated sugar and water into the sugar mass is the formation of very small sugar crystals, which, due to their softness, distinguish the finished fudge with a special texture. And in order to get the smallest crystals that do not increase in size, it is important to add acid (citric or lemon juice) to the boiling sugar syrup. By the way, for making sugar fudge perfect proportion water to sugar is considered 30% liquid.

From specified quantity Products yield approximately 630 grams of finished sugar fudge. It is quite enough to cover 3 large muffins, 4 large Easter cakes or about 20 rum baba. Snow-white fudge can be stored for quite a long time in the refrigerator, so it is advisable to make it in advance and use it as needed.

Ingredients:

Cooking the dish step by step with photos:

Take a saucepan or saucepan with a thick bottom. Pour all the granulated sugar into a bowl and pour in water (it can be cold, it can be hot - it doesn’t matter).

When the sugar syrup boils, skim off the foam. Then, using a wet pastry brush, wash off the remaining sugar from the walls - this is a very important step, since even a few crystals can cause crystallization of the sugar fudge. Close the dish with a lid and cook the syrup over fairly high, but not maximum heat for about 3-4 minutes (do not interfere!). Then add lemon juice or diluted citric acid. I won’t tell you how long to cook the syrup further - it depends on the volume of the dishes and the intensity of heating. But here it is important to simply navigate visually. At first, the syrup will boil strongly and actively - outwardly it looks like boiling plain water. Then you will notice how it begins to thicken and the bubbles become smaller. It's time to check the readiness of the sugar syrup. It’s easier for those who have a culinary thermometer - cook the syrup to 112-114 degrees. As a rule of thumb, my thermometer reads 113.5 degrees when the syrup is boiled into a soft ball.

Soft ball test: use a teaspoon to scoop out just a little bit of boiling syrup and drop it into a bowl with ice water(I put it in the freezer at the very beginning of cooking). If the drop dissolves immediately, the syrup is not ready yet. It's stuck a little, but you can't pick it up yet - we continue to cook the syrup, but be on the alert.

But when you can take a drop of chilled syrup in your fingers and roll it into a ball that holds its shape perfectly, but is soft and elastic, the sugar syrup is boiled until desired consistency. Usually my syrup is ready for the third test.

Immediately remove the pan with boiling syrup from the heat and quickly cool it. This is very important - this is how we stop it from further heat treatment, otherwise you can overcook the syrup and get caramel. In order to quickly cool the syrup, you need to place the saucepan in a larger container (bowl or sink) with ice water and stir the syrup with a spatula.

It is recommended to cool the sugar syrup to 40 degrees (if you don’t have a thermometer, just try it with your finger - you will feel a pleasant warmth). Properly cooked and already cooled to desired temperature The sugar syrup should be thick, shiny and silky. It flows off the spatula like jelly.

Now the last push - you need to beat the sugar syrup. This can be done with a spatula or a mixer. Using a spatula, of course, takes longer and is harder, but with the help of a mixer you can easily re-beat the fudge. Here it is even more difficult to tell the time of beating - how much strength and patience do you have to do it with a spatula, but it is advisable not to stop and finish what you started. Scared? No, not very long - you’ll have to work with a spatula for about 10-12 minutes, but that’s just a rough estimate. With a mixer - literally a minute. But in this case, even a couple of extra seconds can ruin all the work done. Therefore, do not be lazy and work with a spatula - actively stir the syrup, without missing a single untouched piece. You don't need to beat it directly, just stir the syrup vigorously. You will see how the almost transparent contents of the saucepan begin to thicken. Then it will become whiter and whiter, and flow from the shoulder blade in a wide ribbon. We stop there - the sugar fudge is completely ready. Let it cool.

In just a couple of minutes it will turn into this snow-white plastic mass. You can easily make something out of it. If you wish, you can immediately cover with this fondant. homemade cakes, but for better crystallization, it is recommended to leave the sugar fudge for at least a day. That is why it is most convenient to prepare it in advance, store it in the refrigerator and use it as needed.

How to store finished sugar fudge. Then I simply took it out of the saucepan with my hands and collected it into a ball - it is so smooth, pleasant to the touch and not sticky at all. Transfer to a bowl of suitable size.

It is advisable to tighten the surface of the sugar fudge cling film and only then seal it tightly with a lid. That's it, put the fudge in the refrigerator, where it can be stored for quite a long time - a month for sure. Well, on the other hand, what can happen to it if it contains no perishable products?

Who doesn't love rich buns with a delicate confectionery glaze? And how delicious is a cake with chocolate fondant (not to be confused with eyebrow fondant)! And the aromatic rum baba becomes much more appetizing with a snow-white cap made of sugar fudge. Fondant is truly the perfect decoration for any baked goods. It is quite sweet, quite flexible and holds its shape perfectly. But there is one small drawback - preparing glaze at home is fraught with many pitfalls. That is why not every housewife manages to master the preparation of this confectionery decoration right the first time. In our article today, we have not just selected for you best recipes fudge, but we will also share with you little tricks for preparing this delicious decor. Highlight various types fondants: Anastacia (Anastasia), English rose, Astri, Orange, Avn, Taupe, Vanilla, etc.

Chocolate fondant for cake at home - follow the recipe with photos

The most difficulties arise when self-cooking specifically chocolate fudge: for some it is too runny, for others it slides off the cream, and for others it becomes lumpy. We agree that achieving the correct consistency and color of glaze is difficult. But only if you do not follow the exact proportions of ingredients and the order of all stages. Subject to full compliance step by step instructions, which you will find below, even a novice amateur pastry chef can prepare chocolate fondant for a cake.

Important! You need to prepare fondant for the cake according to this recipe the day before decorating it. finished product. The chocolate fudge needs to sit in the refrigerator for about a day - then it will acquire a beautiful mirror reflection.

Required ingredients:

water - 50 ml.
sugar - 150 gr.
cocoa - 50 gr.
heavy cream - 95 gr.
sheet gelatin - 3 pcs. 2 gr. every

Step by step instructions

Powdered sugar fudge - step-by-step recipe with photos

The most popular and at the same time the most simple recipe making fudge is an option made from powdered sugar and lemon juice. The sugar fudge turns out to be very soft and quite plastic. Therefore, it is often used to decorate Easter cakes and Christmas cookies.

Important! One of the main secrets perfect glaze- in high-quality powdered sugar. It should be very finely ground, without any foreign impurities, and perfectly dry. Therefore, it is best to grind powdered sugar at home in a coffee grinder. Moreover, the correct powder should give off a slight “sugar smoke” when you open the lid.

Required ingredients:

powdered sugar - 150 gr.
lemon - 1/2 pcs.
cold water - 1 tbsp. l.

Step by step instructions

The recipe is extremely simple: pour out powdered sugar into a deep plate. Be sure to sift the powder through a fine strainer several times.
Add water a little at a time and mix the plastic mass with a spoon. The water must be cold and boiled.
Note! A little trick for those who want to make colored sugar fudge. Instead of water, use the same amount fruit juice. The fudge will be the same shade as the juice itself, and its taste will be complemented light fruity notes.
Now add two teaspoons of freshly squeezed lemon or orange juice. Neither lemon nor orange juice in such a small quantity they will not color our sugar fudge.
Stir the mixture with a spoon until it becomes liquid and glossy.
Place the finished sugar fudge in a bag or container. Let it cool in the refrigerator for several hours. You can then decorate cupcakes, scones or cookies with fondant.

Note! To distribute the fondant in an even layer, it is most convenient to apply it using pastry bag. If you don’t have one, then put the fondant in a regular transparent bag and cut off one of the corners. The resulting analogue of a pastry bag will help you not only apply fondant in an even layer, but also decorate baked goods with different icing patterns.

Delicate fudge made from milk and sugar - a homemade recipe

Depending on the composition and quantity of ingredients, the classic fudge, which is traditionally used to decorate baked goods, can be turned into an independent dessert - candies. One of the most delicious recipes is a variation of fudge made from milk and sugar, the description of which you will find below.

Note! In this recipe, we invite you to master making white fudge candies. But if desired, the candies can be made multi-colored using gel food coloring. You can also use various pastry presses and interesting shapes for ice to give the finished candies a more attractive appearance.

Required ingredients:

butter- 5 tbsp. l.
powdered sugar - 3 tbsp. l.
powdered milk- 400 gr.
milk - 1 tsp.
chopped almonds - 2 tbsp. l.

Step by step instructions

First you need to soften the butter. To do this, just leave it at room temperature for a while.
Place the soft butter in a bowl and add powdered sugar to it. Beat the mixture with a mixer to form air light cream-like mixture.
Add dry milk mixed with regular milk to the cream. Using your hands, knead the dough until it resembles medium soft fudge. The finished fondant should be quite plastic and hold its shape well.
Note! Regular milk in this recipe you can replace with medium fat cream.
Now you should add the crushed almonds and knead the fondant again. With wet hands you need to pinch off small pieces and roll them into balls - sweets. Place a piece of nut inside each fudge candy.
Spread the fondant onto parchment paper and place in the refrigerator for an hour or two until completely frozen. Serve with tea or coffee.

Delicious fudge for rum baba - recipe step by step

Fondant is a traditional decoration for baba. She makes these baked goods more tender and “more elegant.” Making liquid fudge for rum baba at home is not at all difficult. See for yourself with our next recipe!

Required ingredients:

powdered sugar - 300 gr.
whites - 2 pcs.
lemon - 1/2 pcs.

Step by step instructions

Break the cooled eggs and separate the whites from the yolks. For fudge we will use only egg whites.
Sift the powdered sugar several times.
In a deep bowl, mix powdered sugar with egg whites and juice from half a lemon.
Note! How sweeter baked goods, the more lemon juice you need to add to ready glaze. It is the lemon juice that will balance the taste of the dessert, removing the cloying sweetness and adding freshness to the baked goods.
Knead the fondant with a spoon until it becomes homogeneous and smooth.
Dip the finished rum babka into the glaze and turn it over to create beautiful drips. You can apply the fondant using a spoon or a pastry bag.

Note! So that the glaze lays densely beautiful layer and after drying it did not crack or crumble, always apply it to warm (not hot!) baked goods.

Quick fudge for buns - step-by-step recipe with photos

This version of fudge is from the category “on a quick fix“When you urgently need to decorate baked goods, but there is absolutely no time to prepare complex decorations. Planting is ready in just five minutes and goes best with buns and sweet pies.

Required ingredients:

lemon - 1 pc.
powdered sugar - 250 gr.

Step by step instructions

Note! To quickly cool the fudge, you can place the plate with it in a bowl of ice.