fondant cake loveliest and pretty in next year

fondant (fr. "Melting") is the name for, soft doughy mass of sugar that is used to prepare a variety of confectionery, especially for fondant named. (Or Austria The.) Fondant made of water, sucrose and glucose syrup, invert sugar and / or sugar alcohols. The mass is boiled and then processed by powerful and rapid cooling the dough to a smooth paste. Furthermore flavors are added, often food coloring. No commercial a fondant in the shape of a block for further processing in Patisserie and powder (Trockenfondant) as the basis for fillings and glazes. Often used fondant to cover the cake. Cooked fondant (melting glaze) is also used for coating cakes, chocolates and confectionery. Charging chocolate after eight also made of fondant. The so-called fondant, also called Fondantkonfekt, easy on the tongue melts, chocolate candy of fondant. For Easter egg yolks are used in the form of fried eggs and chicken, half egg with yolk yellow lift for Christmas star shaped fried eggs or donuts. There is a year-round peppermint fracture, round peppermint and coconut flakes. Under fondant also means it is very common in France to prepare the cake. His full name is "fondant au chocolat" and refers to a chocolate cake with a soft to very soft on the inside. When the interior is completely smooth, the cake will be referred to as "mi-cuit". fondant au chocolat is usually prepared with a lot of sugar, eggs and brown and unlike other chocolate cake with a little flour and the following examples Fondant cake