Time to share my perfectly smooth & elastic fondant recipe, after many attempts and fails I have figured out the ideal amount of each ingredient needed to get a smooth and elastic fondant.
I have made this elastic fondant so many times and I found out there are some active CMC that are very ELASTIC AND STRONG and non active CMC that are not too ELACTIC and not TOO STRONG and finally I can confidently share my recipe using NON active CMC.
But the problem is this, I don't really know how to differentiate it, and I can't say if it is factory error, but to get the best of this recipe, I must use 8tsp of this cmc because of the nature of this cmc.
But if it's the stronger CMC, I must use 4tsp, please take note of this.
Am going to be writing the two recipes below.
Making cakes should be fun not stressful, just know how your ingredients work and it will Go a long way helping you.
Elastic Fondant (for Non Active CMC)
recipe
Icing sugar 1 kg
Cmc 8tsp levelled
Glucose 2tbsp
egg whites 2
water 4tbsp
Elastic fondant (With Active Cmc)
Icing sugar 1kg
Cmc 4tsp levelled
glucose 2tbsp
Water 4tbsp
happy viewing
Please don't forget to SUBSCRIBE, LIKE and SHARE. Also, you can leave us a comment on the comment box for questions, clarification, etc.
30 сен 2020
