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Fondant is a sugar paste that is rolled out with a rolling pin and draped over tiers of cakes which are then stacked into a wedding cake.  A general complaint about fondant is that it does not taste good, the texture is off putting and guests at wedding receptions generally remove the fondant and leave it on the plate.  Good fondant is both beautiful and delicious if it is flavored and made fresh.  I add white chocolate to my fondant which cuts the sweetness.  A small bit of vanilla goes a long way towards making an edible fondant.  But it is making fondant fresh that is the key to making a beautiful artisan cake. 
Fondant for a cake maker is a dream medium to work with.  The fondant covered cake gives the cake maker a surface with which to add designs.  Fondant covered cakes are easier to handle and they hold up during a reception quite well.
It is important to make the fondant a day before using it to allow the moisture in the fondant to become evenly distributed.  Always double wrap fondant in plastic wrap and never refrigerate fondant.  Your cake should be iced with buttercream and well chilled before draping the fondant over it.
Wearing light...

Italian Meringue Buttercream is the most delectible of all buttercream icing and the one icing that I recommend wedding cake makers use to ice wedding cakes.  Because Italian meringue buttercream is made with a very hot sugar syrup, there is not worry that any unfriendly microbes will be able to live in the whipped egg whites after the very hot sugar syrup is added.  Italian meringue buttercream holds up best for a lengthy wedding reception and on hot summer days for outdoor weddings, I use extra fatted Plus Gras European Style butter with an 83% butterfat content and the cakes hold up, however, it is preferred that outdoor weddings place the wedding cakes out of direct sun.
 
Equipment you will need:
Heavy bottom saucepan
Candy thermometer with a clip for the holding on the side of the pot
Free standing mixer with wire whip
Wooden spoon
Ingredients...

In search of the best possible book ever for your kitchen?
Try Larousse gastronomique.
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Hi Folks, Ratatouille, since Mickey cooked us one on big screen, everyone is talking about it ... But what is it really?
Ratatouille is a stew of summer vegetables originated in Provence, flavored with herbs from the same area, onions and garlic. Here's the way I do it and actually the traditional one.

Regional French...

As a chef, I have never respected another one more than I respect my Mother, and her Mother too as a matter of fact.
Most proffessional chefs, will talk about their mothers ... And with reasons !!!
One never chooses to embrace a career like that if it is not to...

The other night I made Eggplant Timbale, going off a recipe from Giada (of Everyday Italian on the Food Network). Like most people I’m very wary of all TV chefs and their recipes, but this one looked so good I just had to try it. And surprise, it turned out GREAT. Everyone loved it! My dad had two huge servings, my mom had a large plate of it, and even my sister ate all of hers and has since finished off all the leftovers, which only lasted one day (something that doesn’t happen very often since I usually cook enough for a small army). Of course to make it I did not follow the recipe exactly, and do have a few comments I would add to anyone trying out this recipe for the first time.
First of all, I did not use smoked mozzarella. I just used the plain old mozzarella since in my family smoked is not a big favorite, but if you love the taste of smoked mozzarella then go...

Spicy Lime Pork200 g pork loin / cut into 1 cm thick1 leave of lettuce5 grove garlic chopped2 red chillies chopped1 tbsp palm sugar3 tbsp fish sauce3 tbsp lime juice1tsp black soy sauce1 tbsp white pepper1 tsp salt3 tbsp peanut oil2...

It’s interesting really, all the reasons I can come up with as to why we cook. If you look back into ancient times, people cooked to survive. Would you eat raw buffalo? How determined they were to create a fire by rubbing two sticks together and then making contraptions to create a spit to roast the catch of the day. Back in those days, cooking was a full time job just to get a single meal on the table (did they even have tables?). Surely, if I had similar circumstances, that is to have to live without my 101 kitchen gadgets (Yes, they call me “gadget girl”. In fact, I get kitchen appliances and such as birthday, holiday, even anniversary gifts from my husband each year and my girlfriend yells at him each time. But truly, I asked for these gifts…he wasn’t TRYING to keep me in the kitchen! I don’t do diamonds unless they come in a knife sharpener or something similar. But I digress.
Why else do we cook? Some say they cook to impress others. If you prepare a meal for your girlfriend or boyfriend during courtship, they are sure to be swooned by your culinary skills. I remember when I was dating my husband he would invite me over to his house for an authentic Chinese dinner. He would cut up all the vegetables perfectly, create his marinade, and toss everything in his newly purchased wok. How impressed I was! You don’t only get to a man through his stomach. He certainly got to me by demonstrating his cooking skills. He created my image of the perfect husband.
Here’s a basic reason why we...

Menu of the day!. 10 minutes to make Thai food in your own home. With mamathaicookingclub You'll be amazed what you can cook!
 
 
Red Curry Chicken  ( Panang Kai ) 3-4 serving.
Cooking time 10 minutes.
Ingredients:
1/2 lb boneless chicken
   1 tbsp red curry paste
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I love pretty results of cutting and twisting vegetables. If you need to fill some empty space of your plate of...