How to Make Fondant Tutorial - Yeners Homemade Fondant Recipe with No Marshmallows for any Weather

hello everybody welcome back to unexpected thank you so much for joining me again today is a special day i'd like to share with you the most asked and long-waited tutorial how to make your own fondant i'm sure some of you are smiling but if you think that i'm going to another marshmallow fondant recipe i'm not going to do that and also it is not going to be a copy of a recipe made with ingredients which you can read from the packaging of commercial fondants as you can remember that when you read that you see that a lot of e something eat that and eat this so we're not going to try to clone any kind of this commercial recipes we're going to do something simple very humble a recipe that you can make it very easily and coat your cake without any problem actually manufacturers of fondants i'm sure they wish that they didn't have to reveal that kind of information by law that would have definitely increased their sales by discouraging some of the experienced pastry chefs like me if i may say so who choose to use similar ingredients to make their own products well it is actually saves a lot of money in the long run in fact i did that and produce estimate 50 to 100 kilo in a fortnight fondant and it was almost 20 years long at least about altogether i'm guessing 30 tons in average so it was okay but too complicated too many ingredients and i have to get it from the special supplier and i cannot buy just a kilo i have to buy in big bags so which you cannot pick up from the shelf those ingredients and you can never get the same siliconis as a commercial product because the icing sugar the particular size what you can get from the market is two cores probably grade six or eight and the manufacturers use 12 maybe so far 14 very very fine when i was searching in internet i came across to this excessive amount of information about icing sugar the grain size and etc at julie usher's website cookie connection link is below i met with julie in australia once she is a very nice lady and she was featuring a blog post of a belgian cookie artist elizabeth shaitikaty i'm not so sure i spelled that name correctly if not even that i speak german a little bit i apologize elizabeth okay let's get back to subject matter and talk about what is the fondant and what are the main components of it so there is three main components in the fondant one is the combiners so it is a sticky pop that joins all the sugar grains together into a paste so that could be a multiple of gums and additives but we're not going to worry about this today we're going to about what we're going to do today only one thing we're going to use i'll show you soon and the second thing is the body which is the main volume of the fondant is icing sugar or can be used also icing mix what we're going to do today and then the third component is something to be added into fondant that the fondant doesn't get dry so easily so the component is what we're going to use which is also it's happen in the every fondant there's fat inside so that doesn't let paste completely dry so it can stay long time palatable and also pliable now let's see which ingredients i choose for each group to make a simple fondant today most available ingredients for number one which is a combining element is a starch so it has to be simply the right starch because there's so many different starches mix with the right amount of water and process to a pulp by producing heat i'm going to use microwave so tapioca starch is my choice with a very good reason i'll show you very soon i also add a little bit of cmc forward slash tilers you can use both of them anyway it's very similar or same thing to increase the stretch for the body i prefer the icing mix rather than the pure icing sugar because it contains five percent starch functions as an anti-cake and agent so the icing sugar doesn't get sort of lumps in the bag so which also help us to make the paste a less sticky because of that starch okay so the fat has to be firm and white so the shortening is the optimum choice it is available white and firm enough in australia we have this fat called copper it's very white and used also by other uh delicatessen for christmas and everything so it is a it's a firm fat and it's available and maybe somewhere else you can say crisco shortening is a good choice now i'd like to show you a short demonstration to to understand the difference between all the different starches and why i choose the tapioca is my choice so basically as i mentioned there's three groups combiner which is the glue materials uh gluey pulp and then the body is the icing sugar which is icing mix there's a this is icing mix with the starch inside one of these starch we're going to use basically tapioca but i'm going to show you the other rest and then thailances belongs to that group because it's combining agent and at the same time i have the copper here as a fat part so let's talk about this first i have here tapioca and glutinous rice but don't don't be confused there's no gluten inside there's a rice flour there's also cornflour so all of them you see is white you know then also there's confusion between like what's the flowers the starch so when you look at for example cornflour is starch but cornflour is not a starch so cornflour means that the the corn the whole can whole kernel has become powder it's yellowish you can mix it with the water you can just create sort of like a big kind of dough you can roll and but starch which is the starchy part the cornflour which is flour but it's actually i don't know this is a this is a lit really as a kind of question mark in different countries what is called flowers called starch so this is a question mark but just don't confuse the powders that which is when you're mixing with water it becomes a milky thick milky uh liquid like either a thicker or thinner liquid that is this not a flour this is a kind of starchy starchy stuff same thing for rice for example rice flour is actually the powder of the rice but different rice is makes a different kind of rice flour is a goodness rice is different rice and that's it so don't confuse with that okay so uh now what i like to do is over here uh no just before then i mentioned i mentioned about tylose here all right this is nothing to do with that all right uh then we have water so what i like to do now i'm going to mix uh this is not the recipe only finding out the seeing that understanding the texture of the starch different starches so i'm gonna mix i have only 20 gram of each in this in this cups and i'm gonna i'm gonna mix three times water inside so 20 gram to 60 gram water become a sort of milky uh sort of liquid and i'm going to put them into the microwave for one minute and just see the result so basically you can understand what i'm talking about so tapioca that's it 59 gram doesn't matter so i'm gonna be uh doing that myself 60 gram liquid on every one and i will get back to you when i'm putting in the microwave okay it's all mixed so when i said that you can't build uh you can't make a dough out of this these starchy things but if you introduce heat of course you can do it my favorite food asian food is a kuwaiti which is a rice noodle actually done from the glutinous rice flour and the tapioca together so it's a beautiful paste that which is when you cook it it become like a noodle i love it so let's me start from the corn corn flour cornstarch okay one minute goes inside so at the same time when you're putting this in the in the microwave you have to mix it uh last minute because the powder settles down so you have to mix it again just before introducing heat okay one minute okay look what happened let's take another all right so it becomes like a bit of like a jelly-ish thing all right it's nice beautiful so this actually i like it but what happening is when you mix with this uh the uh the icing sugar somehow that this touch doesn't doesn't retain the liquid uh it is like it melts the it melts the icing sugar very easily so i will show you the difference between this and and tapioca tea so let me let me do this too also and i get back to you while i'm doing tapioca now corn rice and glutinous rice is finished so the corn is like a quite sort of like a kind of semi-transparent and then quite bouncy but as i said when i mix it when i mix it with the sugar it it melts the sugar easily so rice is the ugliest one so it's not really nice i don't want to even try to do something with that and glutinous rice is much better so more like a custard all right but you will see now when i do the tapioca it will be completely different so if i have over here also wheat starch and potato starch you will also see different different results but i don't have to really show you that because this four is not enough to see the difference so let's put the topic as you see that it's already settled down it's the water on top powder underneath so i'm just going to mix like this make it sort of homogenize again okay check in the microwave another minute as you realize that i put same amount of water on everyone and the same amount of powder so to see the physically how is different two more seconds done look at that so that is the tapioca and you see that the color is nice and sort of like a very transparent and look at the texture so it's like a do you do you realize that this is a same as like a gelatin when you mix in the right amount so that is pretty much like a uh what i'm looking for it's like a very strong very strong and sticky and then like a sort of like a stretching itself that is the uh for my opinion uh for my opinion is the most reliable starch that i can use to make my uh fondant all right so what we have seen here is only for as i said just to see the physical differences uh that's not the recipe because over here we have three times water to one time off of the uh of the starch so my recipe here uh one time topical starch which is 10 gram and i have six times water in there so why i do that so if i get this one now is try to mix it with the icing sugar you will realize that the it is very difficult to combine together because it is like a very rubbery here and icing sugar is a powder it's it's very difficult to push through icing sugar into that texture because it's just very resistant to join together so what i'm going to do now i'm going to take another bowl i make it i make a tapioca starch uh sort of like com combining sort of like a pulp by mixing water and sugar at the same time and making like a much more uh easy to mix mixture but the sort of topic is still there to make the icing sugar easier to join so what i do is hover here let me explain that let's don't think this is very complicated the first one is here is a pulp so tapioca starch 50 gram icing mix and 60 gram water it is still liquid so the milky liquid i'm gonna put this one about maybe one and a half minutes into the microwave to make the mixture ready then i will take the icing sugar uh shortening tylose together on the table and put this in the middle and mix it together you will see how easy to finish it all right so uh what i said 10 gram tapioca so this time i don't rely on this on this scale because this is like a i don't know it's maybe about how many grams to two gram i think each one gram but i like to have this one this is much more sensitive scale so i like to put uh 10 gram of that tapioca mixture topical starch uh so here by the way all those starches come from thailand so as you see that there's a there's a blue the green and the red red means the r is the red uh uh the green means uh g is the uh glutinous gluten sorry so you can differentiate with the color all right the blue i'm not so sure what's the what's the sort of like a color meaning on that uh it is a i mean when you go to asian groceries this is the brand that you always find this is like area one brand i guess this is elephant brand whatever it is called what we said tinggram you see that that one measures one tenth of a gram okay 10.1 it's already good enough this one goes here this kind of recipes is pretty much like trial and error kind of mixture i try a couple of times and this is the best result i get it from that how many grams of icing sugar 50 gram icing sugar so this time now i'm gonna put this one here 50 gram icing sugar so that icing sugar makes the pop softer but the functionality is the same 50 gram and i mix it with 60 gram water 60 gram there will be no lumps here because that sugar is like a go in between the between the starch pieces and the water will melt all together so that will be just just nice okay make sure that the whisk doesn't sort of stuck on the on the bottom that's it um with this amount and then with this bowl you don't need to have a cling wrap but if you have a smaller bowl i think you need to clean wrap otherwise can boil and then just get over it so i'm going to put one minute first if i'm not happy with the result i'm just going to go a couple of more seconds so i put another 30 second it is just beautiful look at this look at this that's that's a really nice pulp to start with all right so i'm gonna clean up now in the meantime this will cool down a little bit and also this one i'm gonna put uh one minute one minute plus 30 seconds but um having said that of course depends how big you do so if you put over here twice a month you have to increase the number of seconds more in the in the microwave basically you have to get this texture so there is no liquid there's no powder inside everything incorporated and there's already cooked too nice nice pulp right so gonna clean up now we're gonna start mixing the dough okay uh 375 gram icing mix directly on the table so if you want to use a machine yes you can mixer but i like to feel it by my hands so it's done five gram tilers okay tyler goes in here and what we set is a 20 gram shortening measure also here yep 20 gram shortening that's there all right put it here and then get this one directly in the middle using rubber scraper is a good idea because it's very sticky so that it doesn't stick to the rubber come on yeah all right now everything in the tapioca pulp and then the icing sugar shortening and the tip tylers all right so what we're doing now is just put the starch on top in the meantime that the thai large pot sorry the tapioca pop is cool down a little bit make sure that you don't you don't sort of burn your fingers right so as you see that i'm mixing that i try to keep this pop one piece in the middle that's why i prefer to mix it by hand but of course if you make it bigger i'm not you have to do it in the machine so you see that the the integrity of the center pulp is actually remains together all right so i just put icing sugar inside and then keep folding in that's like a easier to to build a dough to build the paste you know you can mix all together if you want but it will take a bit longer time so i can feel that the the pulp is welcoming that welcoming that powder without melting down the icing sugar so if i do this one with the other starch pulps it it will already get already watery at the moment so this person doesn't get watery see that's the difference between taco and the other ones you beautiful so this recipe what i have here is actually as i said tried an error according to my ingredients what i have in my hands available that i have and then what's in my temperature in my room what's it climate here in australia in gold coast and they sold like placer roll so you may just find that recipe what i have here to give you is not right for your mind maybe it's too much moisture in the air or whatever you have to play with that recipe up and down so imagine that these four ingredients is a kind of like a four different buttons to push up and down so you have to just do uh the little changes that is suits to your environment for example more icing sugar is one option and then actually more fat is also a good example because fat covers the sugar it's uh eliminates to moisture getting wet so easily so you may increase the fine fat a little bit more maybe another i don't know maybe another 50 or 30 gram because it's the amount is very small in this in such a big big piece the big piece is here is about uh 500 gram is it right uh 400 yeah is around 500 gram so that's a really good amount for one small cake to cover now as i said at the beginning i put thailand inside to increase the the stretch stretch means this so when i put like this you see it's it's breaking up so i'm gonna rest this one about two hours then i will get back to you to show you the result the difference between this and after two hours all right okay i don't have to wait two hours now because i have also the other ones i did earlier so this is now what we did just now uh use starch to give a bit of condition so as i said that if you feel there is a kind of problem according to your area so increasing fat also also help you to keep that more soft in longer time all right so you can increase the fat if you like right this is the now what we did so it does you see that or you start stretches a bit more more than what you see just now all right see and that is the one i did much earlier it's also stretch it's good stretch here and this is the one i did softer version so i didn't use too much of thing that's a softer uh for like a bit less experienced uh chefs that needs a little bit more softer choice that you can use less water inside also less not less water but less icy sugar so that is harder version this is additional 25 of uh of the isis sugar added to the any kind of uh weight so if you take a hundred gram you have to add 25 gram extra extra sugar i think extra oxygen sugar is 25 is the maximum because otherwise you lose complete stretch all right so there's no stretch but it's very firm so you can you can just do like this see it stays where it is it's good especially for modeling uh but i have three words to say later on about modeling to you so i mix them all together all three together and i'm gonna cut my dummy cake now to show you it works all right [Music] [Music] now i'd like to guess a few potential questions you'd like to ask me and answer them before you ask so the first question i can think of that you like to ask me why you don't want to use marshmallow in your homemade fondant so with the same reason as all fondant manufacturers i haven't seen any commercial brand have the gelatin in their ingredient list maybe i miss it i don't know gelatin has a very high percentage of protein and it is the one of the most favorite food for mold bacterias so marshmallow is aerated gelatin syrup after all i'm not saying that don't use marshmallow for your fondant homemade fondant maybe you have the right recipe with the right amount of fat is balanced together so gelatin is the best for pasta when i use it in past years because i aim to have the product rigid at the end but i don't want my fondant coating gets to dry too quickly second question i'm guessing that you want to ask me can i use this fondant for modelling well if you add a little bit more icing sugar maybe yes as i did 25 extra icing sugar in there makes the fondant more firmer so i can use for modeling but i lost my stretch which is doesn't need much anywhere from modeling but don't forget this a good rolling fondant is no good for modeling a good modeling paste is no good for rolling so if you have a fondant does not give you any problem when you're rolling and coating a kick don't expect more than that it is two different applications require two different conditions and they contradict each other so fondant has to be soft enough to easy to roll without getting cracks and then modeling paste when you do something it has to maintain the shape but you apply for it so don't ask two things in one you have to condition your fondant to get the modeling better another question what about additions like flavoring and coloring etc so you can add all those with no hesitation at all all right one more question i can guess that how long i can keep this fondant well as you realize none of those ingredients are used in this one done has a short shelf life but there is water so then i have to say depends on your workplace condition keep it in the air tight back like this like the back but make sure when you when you're putting in the back you push it down like this nicely and take all the air out of the corners and after that you also roll it nicely like this and then zip tie it well like that and then you can put you can push again a little bit more reduce the air pockets inside and after that you put in a box and keep it in the room temperature if you realize that condition is changing in a while then you have to keep maybe in the fridge like this also packed nicely and then when you take it out of the fridge don't take it out of the bag overnight leave it on table next day off or not so there is no numeric answers to that question like 10 days five days or whatsoever it depends where you are and what you do the next question even you don't want to think about it but i want you to ask me why you don't use glucose in your fondant so glucose has a one big disadvantage besides all the good news too hydroscopic that means it allows the moisture i did not use glucose in the late years in my own fondant recipe and i was much happier on rainy days so you know what i mean okay let's stop guessing all those questions what you want to ask me so if you find something that it just which is not mentioned please give me a message that i will answer you as quick as possible so i hope that this video enlightens some of you who wants to try fondant at home as a non-marshmallow alternate recipe and i'd like to tell you one more time it's very important it is not possible or very difficult to make homemade fondant as good as commercial brands for many reasons even that other than the reason why i mentioned that the size of the icing sugar granules so well i can always say by smile that if the best is not there within your reach second best is the winner so i also don't mean that this one is the second best you know this is what i did sort of simply i mix my available ingredients what i have in my hand and then in this environment i just come up with the recipe that's fine but do not hesitate to change this to be according to your need so if you feel that for example uh the fondant is get too quickly dry so when you're rolling it's too quick to dry so increase the fat inside the the fat amount increase that that will help you and if you see that there is some for example cracks appearing very quickly elephant skin and all those things then increase maybe one or two gram of the thai laws but don't forget when you increase stylus you make into a number toughen so if you feel that the fondant is too hard you cannot roll it easily then reduce your icing sugar so as i said just play with that and then find the best of your need i'd like to show you something this is what i did uh yesterday so i just roll the this one and then make it like an arch like this so as you see that it's quite easy to to to to cut and inside still soft this is what i mean like you can always bite this even after a couple of days eventually it will dry but you know you don't keep the cake so long in room temperature when you want to consume it of course it's not a problem all right so uh let me ask you one more thing before i go i like to change my direction a little bit and try to do more tutorials covering also general topics rather than individual items like for example instead of making another pastelia centerpiece i will still do it of course also making a video named also all about pastry so more general more educational videos so let me know what is in your heart what you like me to do so i can just follow your instructions or follow your your wishes so thank you so much for having me today again so god bless all of you especially in this traveling time i wish you health and safety until to my next video bye for now [Music] you

Channel: Yeners Cake Tips - Yeners Way

Views: 222,526

Keywords: yeners way, serdar yener, tutorial, cake, decorating, cake decorating, learn, art, class, lesson, tips, tricks, cake tips, cake decorating lessons, cake decorating tutorials, cake decorating classes, free, free cake decorating tutorials

Id: sFiEa67ThTU

Length: 33min 35sec (2015 seconds)

Published: Sun Dec 06 2020