This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Quick-Pour Fondant
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- #124967
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
6 cups confectioners' sugar, sifted
1/2 cup water
2 tablespoons white corn syrup
1 teaspoon almond extract
desired icing color (optional)
buttercream icing to coat cake surface
directions
Combine water and corn syrup. Add to sugar in a saucepan and stir over low heat until well mixed and heated to 92 degrees F, thin enough to be poured, but thick enough so it will not run off the cake. If fondant mixture is heated too high, it will lose its shine on the cake.
Stir in extract and icing color, if desired. Prepare the cake by applying the buttercream.
Place cake on cooling rack with a cookie sheet beneath it. Pour fondant over prepared cake, flowing from center and moving out in a circular motion. Touch up sides with a spatula.
cook's notes
4 cups fondant is enough to cover a 10-inch round cake
added by
melindahooks
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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