Home Made Rolled Fondant
The model was developed in the 19th century by french mathematician augustin cournot while analyzing two.
Recipe Summary Home Made Rolled Fondant
Homemade fondant without the added expensive ingredients like glucose or glycerin. Works great for cake designs of all sorts such as modeling figures, covering cakes, decorating, etc. Add your choice of food coloring.Ingredients | Cournot Duopoly Model Calculator1 cup light corn syrup1 cup vegetable shortening½ teaspoon salt1 teaspoon clear vanilla extract1 tablespoon cornstarch, or as needed1 (32 ounce) package confectioners' sugar, or as neededDirectionsMix corn syrup, vegetable shortening, and salt in a large bowl. Beat in clear vanilla extract and cornstarch. Slowly stir in confectioners' sugar, about 1 cup at a time, mixing in the sugar thoroughly each time before adding the next cup. Fondant will become increasingly stiff; if too sticky, add more cornstarch and confectioners' sugar to make an easily-workable dough.Turn fondant onto a work surface generously dusted with cornstarch; roll to desired thickness.This recipe will cover a 9x13-inch cake with extra for figures and decorating or 2 9x13-inch cakes.Info | Cournot Duopoly Model Calculatorprep: 30 mins total: 30 mins Servings: 30 Yield: 30 servings
TAG : Home Made Rolled FondantDesserts, Frostings and Icings, White,
