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Liz Janean Marek (born October 26, 1980) is an American cake decorator and teacher known for her elaborate sculpted cakes. [1] [2] She is the founder of Artisan Cake Company based in Portland, Oregon and online cake decorating school "Sugar Geek Show".
Fondant icing, also commonly just called fondant (/ ˈ f ɒ n d ən t /, French: ⓘ; French for 'melting'), is an icing used to decorate or sculpt cakes and pastries. It is made from sugar , water , gelatin , vegetable oil or shortening , and glycerol . [ 1 ]
Fondant is a mixture of sugar and water used as a confection, filling, or icing. Sometimes gelatin and glycerine are used as softeners or stabilizers. There are numerous varieties of fondant, with the most basic being poured fondant. Others include fondant icing, chocolate fondant, and honey fondant.
Rolled fondant is rolled out like sugar cookies; a stiffer version can be used like sugar paste for three-dimensional sculptural modeling. Poured fondant is a thin, pourable glaze. Ganache, melted chocolate and cream; Powdered sugar glacé, a simple glaze made from powdered sugar and a small amount of liquid (e.g., water). It may be poured ...
Royal icing is a hard white icing, made from softly beaten egg whites, icing sugar (powdered sugar), and sometimes lemon or lime juice. It is used to decorate Christmas cakes, wedding cakes, gingerbread houses, cookies, and many other cakes and biscuits. It is used either as a smooth covering or in sharp peaks.
The recipe today remains identical to the one employed when the cake was first produced in the 1920s. [ 8 ] When manufactured, large layers of sponge cake are combined and cut mechanically into shape, covered in the fondant, [ 6 ] and the mouth is then formed with a hot knife. [ 3 ]
Sugar mice are a traditional sweet popular in the United Kingdom, especially during the Christmas season. [1] They traditionally consist of a boiled fondant formed from sugar and water. A modern non-cooked variation for children to make at home involves instead using icing sugar , egg whites and golden syrup .
The chef Olivier Anquier once said that nobody knows how it came about. Although some stories say that the petit gâteau was born in France, there are those who say that it was created by chance by the French chef based in New York, Jean-Georges Vongerichten, when he made a mistake with the amount of flour.