To start, each layer needed to be covered with edible glue so that the fondant icing would stick to the Styrofoam.
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I stepped inside to find a baker's paradise: cookie cutters; candy molds; icing tools; edible glitter; pastry fillings; cake stencils; sprinkles; ribbons; blocks of fondant icing; and sugar paste sculptures of garlands, cherubs, fruits and flowers.
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At the reception, guests enjoyed a four-tiered spiced pumpkin mousse and cream cheese-filled cake covered in white fondant icing by Flour Girl Wedding Cakes – another tribute, this time to Gray's mother, who chose the same filling for her wedding to the star's father.
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Jesuitas are made with two layers of puff pastry filled with ham and cheese and covered with fondant icing.
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401 custard (crème pâtissière), or with whipped cream, or chiboust cream; and then iced with fondant icing. Other fillings include pistachio- and rum-flavoured custard, fruit-flavoured fillings, or chestnut purée. The icing is sometimes caramel, in which case the dessert may be called a bâton de Jacob.
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Mr Kipling French Fancies are small sponge cakes, topped with a hemisphere of vegetable-oil "buttercream". The cakes are coated with fondant icing, with several varieties drizzled with a second colour. Standard varieties are pink ("strawberry") with pink drizzle, yellow ("lemon") with yellow drizzle, and brown (chocolate) with chocolate drizzle. Whereas cocoa is cited in the ingredients list, strawberry and lemon are not.
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In 2012 Amirah Kassem left the fashion industry to set up a high-concept bakery, Flour Shop. This is known for unusually-shaped cakes in the shapes of cheeseburgers, pizzas, buckets of popcorn and the well-known 'Explosion Cake'. The company specialise in creating baked goods without the use of fondant icing. Flour Shop opened their Flagship Store in SoHo New York in November 2017.
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About.com. Retrieved 10 April 2015. Fondant fancies are a type of cake typically coated in poured fondant. Rolled fondant, fondant icing, or pettinice, which is not the same material as poured fondant, is commonly used to decorate wedding cakes. Although wedding cakes are traditionally made with marzipan and royal icing, fondant is increasingly common due to nut allergies as it does not require almond meal.
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A section of a frog cake, showing the internal structure. The frog cake is a small dessert shaped to resemble a frog with its mouth open,Jauncey (2004), p. 211. consisting of a sponge base with a jam centre, topped in artificial cream and covered with a thick layer of fondant icing. The recipe today remains identical to the one employed when the cake was first produced in the 1920s.
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Fondant icing, also commonly referred to simply as fondant (, from the ), is an icing used to decorate or sculpt cakes and pastries. It is made from sugar, water, gelatin, vegetable fat or shortening, and glycerol. It does not have the texture of most icings; rolled fondant is akin to stiff clay, while poured fondant is a thick liquid. The word, in French, means "melting," coming from the same root as fondue and foundry.
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Dundee cake In the UK, fruitcakes come in many varieties, from extremely light to rich and moist. The traditional Christmas cake is a round fruitcake covered in marzipan and then in white royal icing or fondant icing. They are often further decorated with snow scenes, holly leaves, and berries (real or artificial), or tiny decorative robins or snowmen. It is also the tradition for this kind of cake to be served at weddings as part of the dessert course.
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A roze koek ("pink cake") is a typical Dutch pastry. It consists of a small flat cake with a layer of pink fondant icing. The best-known brand is Glacé. In the city of Amsterdam, the cakes are sometimes referred to as moesselientjes ("little Mussolinis"); this name, which is the Dutch adaptation of Benito Mussolini's name, is rooted in the cake's tradition of being sold in Italian ice-cream parlours in Amsterdam prior to the Second World War.
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Kadaif is a pastry made from long thin noodle threads filled with walnuts or pistachios and sweetened with syrup, it is sometimes served alongside baklava. Kabuni is a traditional cold- served Albanian dessert made of rice fried in butter, mutton broth, raisins, salt and caramelized sugar. It is then boiled before sugar, cinnamon, and ground cloves are added. Pastashu Pastashu is made from choux pastry, filled with a cream, vanilla, coffee or chocolate-flavoured custard and then topped usually with fondant icing.
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Bossche bollen A close-up view of a Bossche bol The inside of a Bossche bol German Mohrenkopf A Bossche bol (, Dutch for 'Bosch ball'), sometimes called chocoladebol ('chocolate ball') in its city of origin, is a pastry from the Dutch city of 's-Hertogenbosch (also called Den Bosch). It is effectively a large profiterole (cream puff), about 12 cm (5 in.) in diameter (i.e., somewhat larger than a tennis ball), filled with whipped cream and coated entirely or almost entirely with (usually dark) chocolate fondant icing.
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A Belgian bun is a sweet bun containing sultanas and usually topped with fondant icing and half a glace cherry. The bun is round or square shaped, with rounded off edges, making it similar in appearance to a Chelsea bun. It is also sometimes served with cream. No firm link has so far been established between the bun and Belgium; however, that country does produce as one of its specialties a very similar dessert (though with less icing) known as a rozijnenkoek or couque suisse.
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