Explore by Tags

Entries tagged with 'fondant'

Chocolate Cherry Cordials

Serious Eats Yvonne Ruperti 2 comments

The cherries are soaked overnight in a few tablespoons of liquor. I used Jack Daniels because it's what I had on hand, but any liquor will work—try brandy or even Grand Marnier. More

Sweet Technique: Modeling with Rolled Fondant

Sweets Lauren Weisenthal 3 comments

I don't have a TV, but when I'm traveling I'll never pass up an opportunity to watch Ace of Cakes on Food Network. I become memorized watching Chef Duff and team sculpt together a towering skeleton made of cake and krispy rice treats, then transforming it into realistic/adorable pieces with rolled fondant, a sugar dough frequently used for covering and decorating cakes. Here's how to work with it. More

Rolled Marshmallow Fondant

Serious Eats Lauren Weisenthal Post a comment

This is a great, affordable way to experiment with rolled fondant for molding, modeling, and cake decorating. I think it tastes slightly better than regular, manufactured fondant, but it is more prone to cracking. Make a batch and let the creativity fly! More

Fractal Snowflake + Cupcakes = Serious Math

Claire Sellers 3 comments

Evil Mad Scientist Laboratories Math has never exactly been my forté. If it involves food, however, I'll give it a whack. On first glance these fractal snowflake cupcakes are seemingly simple, with a series of triangles and what have you thrown together to make a darling little shape that reminds me of arts and crafts time. How wrong I was. These cakes require some serious math. Lets break it down, shall we? It all starts with a "simple" algorithm. The Koch snowflake algorithm consists of three identical Koch curves, which essentially make one large triangle. This triangle is cut into four smaller triangles made of blue fondant and then centered on another larger triangular base which is made of... More

Just In Time For Easter: Make Your Own Cadbury Creme Egg Ice Cream

Lia Bulaong Post a comment

"For me and many others, the arrival of spring was heralded not by the vernal equinox nor by the springing forward of clocks but by the appearance of Cadbury Creme Eggs in grocery and drug stores. (With global warming messing everything up these days, such material signs might soon be the only evidence of seasonal change remaining.)" Not only did Creme Egg enthusiast Doug Gordon stock up on his favorite Easter candy this year, but he also made himself some Cadbury Creme Egg ice cream, and for that act commited in the pursuit of Serious Eating we salute him. (This Easter, Brits are getting an official Cadbury Creme Egg ice cream in limited edition for the first time; they... More

More Posts