The most variable way to decorate cakes is to use fudge. Dense sugar substance is able to take any form, absorb any color and keep a fresh appearance at any temperatures. Sweet for a cake can be bought already ready, in any shop for confectioners, and it is possible to save considerably and make a product of the house with own hand.
Sugar fudge for cake - recipe
We suggest starting with a classic fudge recipe, which at the output will give a product that does not differ from the purchased one. Some components will have to be looked for in specialized stores, but the result, as usual, will be worth it.
Ingredients:
- glucose syrup - 175 g;
- glycerin - 15 ml;
- gelatin - 15 g;
- water - 15 ml;
- powdered sugar - 900 g.
Preparation
Before you make a sweet for the cake, mix the syrup with glycerin and water. On the surface of the mixture, pour the gelatin and leave for a minute. Place the dishes with the mixture in a microwave for 30 seconds, mix and repeat heating with stirring until the mixture becomes clear.
Sift the powdered sugar and pour a gelatin solution to it. Using a mixer with a hook attachment, knead the fondant until it is collected in a bowl. Smash the ball with your hands until soft and, if you do not plan to use it immediately, wrap it with a film and store it in a bag with a lock.
Recipe for chocolate cake for cake
If you do not want to take on a classic recipe, try out its simplified version, which is prepared on the basis of marshmallow marshmallow. Such sugar fondant keeps the shape no worse than its purchased counterpart and at the same time has a slight taste of cocoa.
Ingredients:
- marshmallow marshmallow - 200 g;
- powdered sugar - 320 g;
- cocoa powder 75 g;
- water - 15 ml.
Preparation
Lubricate a small plate of oil, put a marshmallow in it and pour in water. Melt the marshmallow in a microwave or on a water bath. The resulting cream is combined with cocoa, beat thoroughly and start spilling the sifted sugar powder in portions. When the chocolate fudge for the cake is gathered together, douse it with your hands until it becomes smooth, wrap the film and leave it in the cold for a day. After a while, re-work the mixture with your hands and use as directed.
This recipe for cake sweets you can adapt to your taste, for example, replacing cocoa with a similar volume of powdered sugar and preparing the usual white fondant.