Holiday 09 Pinecone Cake (page 234) – 100x finer confectioner’s sugar

when i started hector’s take on ROSE’S heavenly CAKES, i sourced for the best ingredients.  for the Holiday Pinecone Cake (page 234), i thought of using a finely milled confectioner’s sugar for the chocolate fondant.

india tree sells a confectioner’s sugar that is 100 times finer particle size.  it claims making a smoother fondant.  over 25 years ago, Rose invented chocolate fondant.  the taste is excellent and indeed it is the only fondant i like to make.  however, the texture isn’t as smooth and as elastic as commercially made fondant.  home made chocolate fondant will crack at the edges when draped on a cake.  home made chocolate fondant is best used as wraparounds or bands.

the results weren’t perfect, but i think much better!  i draped a 6″ styrofoam cake dummy, 4″ tall.  i rolled the fondant extra thin, about 1/8 to 1/16″ thin, just to test the limits!  the texture was smoother and the cracks were razor thin.  i think if you roll this fondant to about 1/4″ thin you could achieve near perfect results.

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