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8 colours just won’t do?!

Feel free to mix the colours in any combination. Play around; squish it like playdough until you reach the colour you desire. We played around with the 8 basic colours of Nicoletta fondants in different combinations.

The colour chart we created contains the colour mixture of two fondants in equal quantities:

Our fondants are vanilla flavoured, but you can certainly add some of your own flavour to the fondant, by kneading it in, be sure to use very small amounts to ensure that the end result is not overpowering! Try using a good quality almond, orange or peppermint extract.

How to use Nicoletta fondant

Start by dusting your surface with a little corn flour (corn starch). Do not use too much corn flour as this may cause the fondant to dry and crack. Using a smooth rolling pin roll the fondant out to a thickness of about ½ cm. In order to lift the rolled fondant off the surface and place over your cake, use the rolling pin as a support. Place your rolling pin at the one end of the rolled fondant and gently lift or roll the fondant onto it.

Before placing the rolled fondant over the cake, ensure that you have applied a butter-cream frosting or smooth apricot jam and “dirty” iced the cake. This will ensure that the cake surface is perfectly smooth and even, just right for the rolled fondant to be draped over the cake. It is also forgiving enough to allow for final adjustments to the fondant position once covering the cake.

Position the fondant over the cake and start smoothing it from the centre to the sides, and down to the base of the cake. Cut off any excess fondant around the base. Prick any air bubbles with a pin, and patch up any cracks that may occur by rubbing your finger over the crack with a small amount of corn flour.

To attach decorations to a fondant cake – create a “glue” by mixing a little piece of fondant in a small amount of water; the fondant will dissolve and leave you with a sticky paste which can be used to secure your decorations to the cake.

Ta Daa, a professional cake is made! Now stand back and admire the finished product, take pictures and send to Nicoletta so we can make you famous (for a little while) on our Facebook page!

This very helpful chart tells you how much fondant you need to cover your cake. Each fondant block is 250g, and could be used in these quantities when rolling out your fondant to a ½ cm thick.

Pan (1 layer)

cm

Inches

Fondant (250g)

Square/ round

15

6”

+-  150g

Square/   round

18

7”

+-  180g

Square/   round

20

8”

+-  200g

Square/   round

23

9”

+-  150g

Square/   round

25

10”

+-  250g

Square/   round

28

11”

+-  280g

Square/   round

30

12”

+-  300g

 

All shimmers are not created equal.

Nicoletta shimmers are 100% edible and made from a mineral and added colourants.

Other shimmers claiming “food grade”/”food safe”/”non-toxic” are shimmers that are made of tiny pieces of plastic! Shock, horror! These terms are lingo used in the manufacturing of food contact safe plastics; these terms mean that the plastic touching your food will not leach harmful chemicals into it; however it’s not really your plan to eat this plastic/ attempt to pick it off your food! Look out for shimmers claiming to be food safe, and check for ingredients on the label (as required by law for food products).

Vanilla house is a favourite cakery set snuggly in Durbanville, Cape Town. (2 Marais Cr, 7550 Durbanville). Winner of the 2012 Good Food and Wine Show ‘Cape Boss’ trophy, presented and judged by Buddy Valastro (Cake Boss), from Carlos’ Bakery in New Jersey!

Vanilla house is owned and operated by Angie Boyd, with the assistance of her sister and co-owner, Gayle Haefele; assistant pastry chef, Robyn Gartrell, as well as star baker Cynthia Sitwayi. Angie established Vanilla House some 8 years ago, after having spent nearly 10 years as a Pastry Chef in the 5* Hotel industry. Angie is a Silwood graduate and has worked as Pastry Chef at the Fancourt Hotel; The Cellars-Hohenhort and The Cape Grace; and as a product developer at Compass bakery (Woolworth’s cake supplier). She has not only taught pastry classes at Chef’s schools, but also competed as a member of the SA Chef’s Team at the Luxembourg Expogast.So you can rest assured knowing that there is a wealth of experience behind every cake created in Angie’s kitchen. Angie personally designs and makes every cake to suit you and your occasion. She is passionate about baking and all her recipes have been tested and tweaked over many years to make sure that they are the best quality possible. She has drawn on all her experience both in the hotel industry and after having made hundreds of weddings cakes over the past 8 years to ensure that all cakes look and taste great and travel extremely well.

Well done Angie, Gayle, Robyn and Cynthia!

 

This is Nicoletta’s blog page where in future we will be posting information on upcoming events where you can spot Nicoletta; recipe and baking inspirations; “how to” lessons (where we tell you secrets on how to become a domestic diva); information on new product launches, uploaded monthly newsletters; and information on places in and around Cape Town where you can view our products being used.

We wish all our fans Happy decorating!