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Coffee cream glue

post #1 of 4
12/17/12 at 11:12am
Thread Starter 

Hi guys, its me again (sorry for flooding forums with my questions lately!)

 

I was just wondering since I am planning on making a coffee cake for a birthday (with a layer of coffee cream), could I also cover it with coffee cream and use that as my glue  to hold the fondant before decorating? I am then planning on using royal icing for decorating (piping bag, what not)

All these types of icings can get confusing sometimes ;)

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post #2 of 4
12/17/12 at 11:28am

What is your recipe for coffee cream?  If it involves cooking a custard, it might have too much liquid and so make the fondant too soft.

 

If it has butter, sugar, coffee it's OK.

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post #3 of 4
12/17/12 at 1:02pm
Thread Starter 
Quote:
Originally Posted by BakingIrene View Post

What is your recipe for coffee cream?  If it involves cooking a custard, it might have too much liquid and so make the fondant too soft.

 

If it has butter, sugar, coffee it's OK.

Thanks for the reply

 

The recipe is actually from Deliah Smith - i'll paste it below

 

 

1 level tablespoon instant espresso coffee powder

 1 rounded tablespoon golden caster sugar

 9 oz (250 g) mascarpone
 7 fl oz (200 ml) 8 per cent fat fromage frais

All she says is to whisk them all together till thoroughly blended, and chill until needed.

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post #4 of 4
12/17/12 at 6:44pm
Quote:
Originally Posted by TheAmateurBaker View Post

Thanks for the reply

 

The recipe is actually from Deliah Smith - i'll paste it below

 

 

1 level tablespoon instant espresso coffee powder

 1 rounded tablespoon golden caster sugar

 9 oz (250 g) mascarpone
 7 fl oz (200 ml) 8 per cent fat fromage frais

All she says is to whisk them all together till thoroughly blended, and chill until needed.

Yes, well, this has a lot of moisture so it will cause serious problems with fondant/sugarpaste on top of it.

 

You have some choices:

 

--use modelling chocolate (rolled paste of chocolate and glucose syrup) instead of fondant/sugarpaste, with this coffee cream underneath as you originally planned

 

--use ganache (spreadable chocolate and cream) as a covering under the fondant/sugarpaste instead of this coffee cream

 

--use a heavier layer of this coffee cream to stick cakes together and to cover them,  NO fondant/sugarpaste, and just pipe the royal icing decorations.  This would be the simplest and very tasty.

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