Halloween II

(Collector's Edition) (1981) Jamie Lee Curtis

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Halloween

(Two-Disc Special Edition) (2007) Malcolm McDowell

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DreamWorks Halloween

Double Pack (Scared Shrekless / Monsters vs Aliens: Mutant Pumpkins From Outer Space)

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History of Halloween

The Haunted History of Halloween (History Channel) (A&E DVD Archives) (2005)

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Return to Halloweentown

(Ultimate Secret Edition) (2006) Sara Paxton

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The Day After Halloween

(Katarina's Nightmare Theater) Sigrid Thornton

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SpongeBob SquarePants

Halloween (1999) Tom Kenny

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Halloween III

Season of the Witch (1982) Tom Atkins

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Playhouse Disney Halloween

(Just Say Boo/A Spookie Ookie Halloween) (1998) Cole Caplan

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Halloween

25 Years of Terror (2006) John Ottman

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When making a fondant cake. Culinary experts out there?

Hello. I recently started getting into making fondant cakes. They are amazingly fun to make. My first one wasn’t so good so im hoping my next one will be better so here are my questions:

1.What is the best type of fondant to use?

2.How would i go about dying fondant?

3.How thin should i roll it?

4. How much crumb coat should i use?

5. Any other pointers?

Also I’m making a halloween cake. What cake flavors do you suggest? Thanks for helping!

One Response to When making a fondant cake. Culinary experts out there?

  • Emu says:

    A lot of the answers to these questions would be answered differently by different decorators. Many times it is just a personal choice.
    1. A lot of decorators buy their fondant pre made and most like the Satin Ice brand. If you make your own, I prefer the recipe which uses gelatin and glycrine as I find it smoother and more stretchy. A lot of decorators love the simplicity of making marshmallow fondant.
    2. To dye the fondant you put a tiny bit of color on a ball of fondant and knead the color in.
    3. If you are rolling the fondant to drape over the cake, it needs to be about 1/4 inch thick. If you are making flower petals…you roll it paper thin.
    4. For the crumb coat you want the icing to be thick enough that you really can’t see any of the cake because the fondant needs the buttercream to cling to.
    5. There are a lot of youtube clips showing different things about working with fondant. I am listing a few of these.
    To me, the flavor of the cake for Halloween needs to be spicy or apple and spicy. The pumpkin flavor I save for Thanksgiving.
    Here is a clip with the recipe for the fondant:
    http://www.youtube.com/watch?v=02r4EPRc4-o

    Here is a clip showing how to make marshmallow fondant:
    http://www.youtube.com/watch?v=rFdOByutk88&feature=related

    Here is how to color the fondant:
    http://www.youtube.com/watch?v=JFTbkWi7CDA

    This is a very good clip on prepping the cake, rolling out the fondant, covering the cake, and smoothing it.
    http://www.youtube.com/watch?v=vecmy4nKT-A&feature=related

    this one is on making a fondant rose:
    http://www.youtube.com/watch?v=lPk5OFcroGI

    how to make a little teddy bear….Aine2 is really good with people figures too.
    http://www.youtube.com/watch?v=YJSRUlLZows

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