Here's The Recipe For Satin Icing

Decorating By stephanie214 Updated 27 Apr 2006 , 1:49pm by ge978

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stephanie214 Posted 20 Mar 2006 , 10:16pm
post #1 of 32

Just got my new decorating books today and the recipe was in one of them.

This is a true molding icing with a lemony flavor.

To ice a 9-inch round cake

4 tablespoons butter
4 tablespoons lemon juice
6 cups confectioner's sugar, sifted
a few drops of food coloring

Preparation time: 20 minutes

1. Place the butter and lemon juice in a small saucepan over a gentle heat and stir with a wooden spoon until the butter has melted.

2. Add 2 cups of the confectioner's sugar and heat gently, stirring, until dissolved. When the mixture begins to simmer at the sides of the pan, increase the heat slightly and cook for 2 minutes until it boils gently; do not oveerboil at this stage or the icing will be too hard.

3. Remove the pan from the heat and add 2 cups more confectioners' sugar. Beat thoroughly with a wooden spoon, then turn the icing into a mixing bowl.

4. Gradually mix in enough of the remaining confectioners' sugar to give a soft dough. Turn the dough onto a surface dusted with confectioners' sugar and knead until it is smooth. Add color, if using.

5. Wrap the ball of icing in plastic wrap and store in the refrigerator for up to 6 weeks. To use, roll out and use as fondant molding paste.

I haven't tried it yet so I can't tell you if it really works.

31 replies
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MikeRowesHunny Posted 20 Mar 2006 , 10:21pm
post #2 of 32

Oooh, might give this a go due to the distinct lack/expense of white marshmallows in this country - you can use it just like fondant, yes?!

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cakegirlcakes Posted 20 Mar 2006 , 10:36pm
post #3 of 32

so is this fondant, basically? like an alternative to MMF? to be used as one would use fondant? if so, sounds great!!

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stephanie214 Posted 20 Mar 2006 , 10:37pm
post #4 of 32

According to the book you can.

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cybourg Posted 20 Mar 2006 , 10:38pm
post #5 of 32

Thanks for the recipe. Will have to give that a try next time I want to use fondant.

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stephanie214 Posted 20 Mar 2006 , 10:51pm
post #6 of 32

Cyndi,

Please post the results.

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cybourg Posted 21 Mar 2006 , 12:26am
post #7 of 32

I will but am not planning on a cake anytime soon. I just do cakes for fun. And since I am trying to diet I try to limit the cakes.

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Florimbio Posted 21 Mar 2006 , 3:13am
post #8 of 32

this is just a thought... i wonder if you could substitute the lemon juice for another juice?

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stephanie214 Posted 21 Mar 2006 , 3:35am
post #9 of 32

Florimbio,

I'm not sure, the recipe didn't specific whether you could or couldn't.

I think the lemon juice is probablly used as a stabilizer.

Maybe someone else will know the answer.

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vicki0052 Posted 21 Mar 2006 , 3:44am
post #10 of 32

Hi: Could you tell me the name of your book?

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tripletmom Posted 21 Mar 2006 , 3:46am
post #11 of 32

This is just a guess but lemon juice is an acid....perhaps cream of tartar instead? To help with the pliability of the cooked sugar?

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Florimbio Posted 21 Mar 2006 , 3:56am
post #12 of 32

whoever is the first to try it let us know how it works!

Thanks for the tip...Always good to have an alternitive to mmf....Seens pretty easy to make as well

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TERRYHORTON Posted 21 Mar 2006 , 3:58am
post #13 of 32

Did you put it in the recipe section?

that way we can save it!

Thanks

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Lazy_Susan Posted 21 Mar 2006 , 6:46am
post #14 of 32

Thanks for sharing Stephanie!! icon_biggrin.gif I'm gonna have to give this one a try. I have to start trying to perfect fondant icon_smile.gif

Lazy_Susan

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carrielynnfields Posted 21 Mar 2006 , 7:06am
post #15 of 32

Ohh...I am excited to try this one. No glycerin....I will try it today and let everyone know how it works. I need some white fondant anyways. I'll let ya know ! icon_smile.gif

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stephanie214 Posted 21 Mar 2006 , 5:34pm
post #16 of 32
Quote:
Originally Posted by TERRYHORTON

Did you put it in the recipe section?

that way we can save it!

Thanks




How do you post recipes; never did this before.

The name of the book is "THE COMPLETE GUIDE TO CAKE DESIGN AND DECORATING". I brought it off Amazon.com.

To me, it was a waste of money.

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jewels97 Posted 21 Mar 2006 , 5:37pm
post #17 of 32

Click the recipes tab, at the top of the page in the links under the heading click submit recipe. Fill out the form and click submit.

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stephanie214 Posted 21 Mar 2006 , 5:39pm
post #18 of 32

Thanks

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ConnieB Posted 21 Mar 2006 , 5:48pm
post #19 of 32

Is this fondant easier to work with than MMF? I have found MMF kinda hard to knead.

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reenie Posted 21 Mar 2006 , 6:03pm
post #20 of 32

SOOOO excited about a new fondant! Let us know what you think! icon_razz.gif

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stephanie214 Posted 21 Mar 2006 , 11:24pm
post #21 of 32
Quote:
Originally Posted by TERRYHORTON

Did you put it in the recipe section?

that way we can save it!

Thanks




I submitted it. It is titled "Satin Icing (Fondant)".

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Lazy_Susan Posted 22 Mar 2006 , 12:38am
post #22 of 32

Stephanie,
The recipe may take a few days or longer to post in the recipe section. Jackie and Heath have to make the page for it and it takes a while. So don't get discouraged if you don't see it right away icon_smile.gif

Lazy_Susan

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Florimbio Posted 22 Mar 2006 , 3:36am
post #23 of 32

I Tried it!

I may have done something wong icon_cry.gif It looked ok when I did all the steps, but after it cooled I tryed to use it and it was too crumbly...

I tasted good!!!

I did another batch, same thing....

Let me know if anyone got better results, Like I said , I may have done something wrong!

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Boloantiano Posted 22 Mar 2006 , 4:15pm
post #24 of 32

Hi i tried to make it too,

The taste is great but it gets real hard real fast.
I tried a second time kooking it less, but then it was to crumbly. So far for me i prefere mmf or marzipan.

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sofiasmami Posted 22 Mar 2006 , 4:32pm
post #25 of 32

too bad it sounded like it had potential . icon_sad.gif ... at first I was a fan of MMF .. but after working with it a few times I've noticed that you don't get it as smooth as the wilton fondant ... it also has a shine to it that the wilton doesn't have .... I was going to experiment with marzipan next .....

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ConnieB Posted 22 Mar 2006 , 5:19pm
post #26 of 32

Sofiasmami, when you talk about Wiltons fondant, do you mean the kind that is already made, or the recipe? usaribbon.gif

Connie

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Zamode Posted 22 Mar 2006 , 7:37pm
post #27 of 32

Anyone think to substitute the lemon with another flavor, I'm not keen on lemon.... ?

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ellepal Posted 22 Mar 2006 , 7:41pm
post #28 of 32

I may be mistaken, but this sounds like a liquid fondant icing, not a rolled fondant?

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cakebybek Posted 22 Mar 2006 , 7:52pm
post #29 of 32

ellepal, what is liquid fondant and what can you do with it ?

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Florimbio Posted 26 Mar 2006 , 9:14pm
post #30 of 32

liquid fondant is poured over cakes to give it a covered look...

She said that the book said you could mold w/ this? oh well, thanks foe sharing! you never know until you try it! icon_razz.gif

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