Cake Glazing

Name: Cake Glazing
Ingredients: 1 pound Fondant (Ready-made or homemade); 0.5 cup Water (For melting fondant); 0.25 teaspoon Food coloring (Optional, for desired color); 0.5 teaspoon Flavoring extract (Vanilla, almond, lemon, etc.); 12 pieces Small cakes (Pound cake, sponge cake, etc., cut into shapes); 0.25 cup Ornamental frosting (For decorating); 0.25 cup Chopped nuts (Walnuts, pecans, almonds, etc.); 6 pieces Candied cherries (Halved or quartered); 0.25 cup Angelica (Finely chopped); 12 pieces Candied violets (Optional, for decoration)

A simple guide to glazing cakes with fondant, including preparation and decoration tips.

Ingredients

1 pound Fondant (Ready-made or homemade)
0.5 cup Water (For melting fondant)
0.25 teaspoon Food coloring (Optional, for desired color)
0.5 teaspoon Flavoring extract (Vanilla, almond, lemon, etc.)
12 pieces Small cakes (Pound cake, sponge cake, etc., cut into shapes)
0.25 cup Ornamental frosting (For decorating)
0.25 cup Chopped nuts (Walnuts, pecans, almonds, etc.)
6 pieces Candied cherries (Halved or quartered)
0.25 cup Angelica (Finely chopped)
12 pieces Candied violets (Optional, for decoration)

Instructions

1Bake a pound cake mixture in a shallow pan, about one inch thick. Let cool completely. Cut into desired shapes: squares, diamonds, triangles, circles, crescents, etc. Let the cakes stand overnight before dipping.
2Melt the fondant in a double boiler over hot (not boiling) water. Stir occasionally to prevent a crust from forming on top. Add food coloring and flavoring extract, if desired. Keep the fondant warm.
3Take a cake on a three-tined fork and lower it into the melted fondant, dipping about three-fourths of the depth of the cake. Remove from the fondant, invert, and slip the cake from the fork onto a parchment-lined board or wire rack.
4While the fondant is still wet, decorate the cakes with ornamental frosting, chopped nuts, candied cherries, angelica, or candied violets. Let the fondant set completely before serving.