Originally Posted by anavillatoro1
YES the kind that is cooked from sugar and water and glucose, and finely crystallized. Final composition 90% sugars and 10%^ water.
The sugar crystals are very fine in this stock item found in many bakeries. This cooked fondant is packed in 50lb pails for commercial use. It is warmed and poured over buns, doughnuts, petits fours and eclairs.
You can use powdered sugar, glucose and water: about 2.4 pounds powdered sugar, 0.3 pounds each glucose and water. Mix well--no need to cook. This will be stiff. Cream into 1lb white shortening.
The "hard" icing flowers are probably air-dried buttercream made with the shortening and fondant and NO egg white.
40 years ago this was SOP for many commercial bakeries across North America.[/quote[img]][/img]
I thought the cane syrup was made from granulated sugar and water? I found the bakers manual by amendola and the decoraters buttercream is made from shortening and sugar and some water. I've attached a pic, I didnt see any recipe mixing fondant.
The rose seems like dried up royal frosting but i'm not sure[img][/img]