"Angry Bird Fondant Cake 翻糖蛋糕"

循语今年六岁。K2 幼稚圆，明年就上小学了。为了让她在幼稚圆个美好回忆，特地为她做了个蛋糕让她在学校庆祝。此翻糖蛋糕瞒花时间完成。我先在她生日前个周末做好所有的公仔待用。第一次做翻糖蛋糕，抱着玩玩的心态，打算如果做不成，就做个巧克力蛋糕当后备。想不到成果还想当满意。

Shey-Nell turning 6 years old now. She is study at K2 kindergarden and going to enter primary school next year. I'm trying to make her have a memorable birthday during her kindergarden. Therefore, I decided to make her a special cake to celebrate at school. This fondant cake spent me quite some times to complete it. I prepare the Nagry bird doll a weekend earlier before the the cake making day. This is my first time playing with fondant cake. My backup plan is to make a chocolate cake for her in case I failed. Who know the result still satifying.

翻糖材料制：(摘自于Sarah Lim翻糖蛋糕食谱）

1。 5 小匙gelatin powder

2.     1/4杯 水

3。 1/2杯 葡萄糖浆 liquid glucose

4.      2大匙 白油 shortening 

5。  1大匙  glycerine

6。 少许香精（vanila/almond/etc) optional

7。 900g 糖粉

翻糖制做法：

1。将gelatin 加入水，搅均，泡水5分钟,再将它隔水煮溶。

2。加入葡萄糖浆搅拌至糖浆溶解。

3。加入白油搅拌至溶解后离火。

4。加入香精和glycerine搅均，待凉备用。

5。将一半的糖粉加入糖浆，搅均。

6。将其余的糖粉倒在桌面，将糖浆混合物倒入，用手把糖粉慢慢揉进

       糖团中，继续搓揉至不沾手为此。

7。用保鲜膜包好，放入密封的盒子。

注：最好用颜色粉来调色。颜色水会使翻糖较湿，会很沾手。

         蛋糕要用较结实的蛋糕。我是用巧克力牛油蛋糕。

Fondant Material: ( The recipie is from Sarah Lim 's Fondant Cakes book)

1.   5 tsp gelatin powder

2.   1/4 cup water

3.   1/2 cip liquid glucose

4.   2 tbsp shorthening

5.   1 tbsp glycerine

6.   abit liquid flavoring ( vanila/almond/etc) optional

7.   900g icing sugar

Fondant Making Method:

1.    Stir the gelatin into the water and left it to rest for 5 minutes, then stir it

       double boiling  water until it is fully disolved in the water.

2.    Mix in glucose liquid and stir it until it is disolved in the mixture.

3.    Add in shortening until it is disolved then remove the mixture from the

       stove.

4.   Stir in the glycerine and flavoring( if any) and leave it to cold.

5.   Mix in half of the icing sugar into the liquid mixture and stir well.

6.   Pour the rest of the icing sugar on the table top and pour in above liquid

      mixture, then knead the miture until a dough is formed. Continue knead 

      it till the dough does not stick to the hand.

7.  Wrap the fondant dough in the wraping plastic and keep it into the

     air- tight container and ready to used.

Note:  Preferable to use the colouring powder ratehr than liquid as liquid  

            colouring tend to make the fondant more sticky and hard to knead into

            shape.

           For the cake for fondant cake, recomended to choose those texture are

           more firm to avoid the cake sink. I'm using chocolate butter cake for

           this cake making.