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	<title>CakeJournal &#124; How to make beautiful cakes, sweet cupcakes and delicious cookies &#187; Poured fondant icing</title>
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	<description>How to make beautiful cakes, sweet cupcakes and delicious cookies</description>
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		<title>Valentine cake bites</title>
		<link>http://cakejournal.com/cake-lounge/valentine-cake-bites/</link>
		<comments>http://cakejournal.com/cake-lounge/valentine-cake-bites/#comments</comments>
		<pubDate>Wed, 09 Feb 2011 22:25:51 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Cake bites]]></category>
		<category><![CDATA[Poured fondant icing]]></category>
		<category><![CDATA[Valentine's Day]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=5019</guid>
		<description><![CDATA[If you still dont know what to make for Valentines Day, then how about making some sweet and delicious cake bite treats? I have made these pretty Valentine cake bites today. I had some chocolate cake from the Pingu Christening cake in my freezer. Together with some chocolate ganache I rolled the crumbled cake into bite size treats. Remember when you make the cake bites, not to make them too big. I could have used a chocolate coating on the cake bites but I just love the look of poured fondant icing on cakes. Poured fondant icing is time consuming to work with. So make sure that you dont rush while making them. When I cover cake bites with poured fondant icing I prefer to use the same method as when I cover Petit Fours. Remember to give the fondant icing more color when you use a dark cake and less color (if you like) for &#8220;white&#8221; cake. I used a pink pale color and it barely shows on the photos. Next time I will remember to give it more color. I piped a royal icing &#8220;swirl&#8221; and placed a pink gum paste heart on top. I used lustre dust [...]]]></description>
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		<slash:comments>29</slash:comments>
		</item>
		<item>
		<title>The first baking in 2009</title>
		<link>http://cakejournal.com/recipes/the-first-baking-in-2009/</link>
		<comments>http://cakejournal.com/recipes/the-first-baking-in-2009/#comments</comments>
		<pubDate>Mon, 05 Jan 2009 09:45:09 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Mini cakes]]></category>
		<category><![CDATA[Poured fondant icing]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=974</guid>
		<description><![CDATA[My first baking in 2009 is my for ever favourite Lamingtons. This time I just changed the traditional chocolate glaze for a soft teal coloured glaze. Which match the cold weather here perfectly. I am planning on making these as mini bite size&#8217;s with pink &#38; red glaze with strawberry flavour for Valentine&#8217;s gifts next month. If you are going to make them with soft coloured glaze then a good tip is to also trim away the &#8220;bottom&#8221; of the cake. I normally dont do it when I use chocolate glaze but it can leave &#8220;freckels&#8221; in the glaze which dont look good. Also remember to make the glaze a bit more runny so it is easier to spoon over the cakes. Glaze icing: 1 pound of sifted icing sugar 3 tbsp of soft unsalted butter 1/2 cup of milk or water (you may need a little bit more if the glaze is too thick. If so then add 1 tsp at a time) Food colouring (add it before you heat the glaze and add it sparingly if you want soft pastel colours) Chocolate glaze: mix in 1/3 of sifted cocoa powder Mix it all together in a small casserole [...]]]></description>
		<wfw:commentRss>http://cakejournal.com/recipes/the-first-baking-in-2009/feed/</wfw:commentRss>
		<slash:comments>19</slash:comments>
		</item>
		<item>
		<title>Pretty poured fondant cupcakes</title>
		<link>http://cakejournal.com/cake-lounge/pretty-poured-fondant-cupcakes/</link>
		<comments>http://cakejournal.com/cake-lounge/pretty-poured-fondant-cupcakes/#comments</comments>
		<pubDate>Sun, 19 Oct 2008 18:25:31 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Cupcakes]]></category>
		<category><![CDATA[Poured fondant icing]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=526</guid>
		<description><![CDATA[These poured fondant cupcakes are made by Patricia Lisi. She has used the poured fondant icing tutorial together with the how to cover a cupcake with poured fondant tutorial. This was Patricias first time so I think that the result is amazing Happy Caking Louise]]></description>
		<wfw:commentRss>http://cakejournal.com/cake-lounge/pretty-poured-fondant-cupcakes/feed/</wfw:commentRss>
		<slash:comments>32</slash:comments>
		</item>
		<item>
		<title>Cake bites</title>
		<link>http://cakejournal.com/cake-lounge/cake-bites/</link>
		<comments>http://cakejournal.com/cake-lounge/cake-bites/#comments</comments>
		<pubDate>Fri, 04 Apr 2008 07:33:23 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Cake bites]]></category>
		<category><![CDATA[Gum paste decorations]]></category>
		<category><![CDATA[Poured fondant icing]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=170</guid>
		<description><![CDATA[I had some cake scraps from the wedding cake so I decided to make some pretty cake bites to indulge with my afternoon tea. Cake bites is made out of cake scraps (I used chocolate cake) and is mixed with either buttercream, cream cheese frosting or chocolate ganache until it looks likes a sticky &#8220;dough&#8221; that you can mould. You can add flavours like sugar syrup or liqueur if you like. Roll the &#8220;dough&#8221; into small bite sizes and chill them in the refrigerator for about 1 hour. Then decorate them as you desire with melted chocolate, poured fondant or sprinkles. If you are planning to roll the cake bites in sugar sprinkles, then do it the moment that you have rolled the cake bites while they are still soft and sticky. Otherwise it can be hard for the sugar sprinkles to attach the cake bite. I decorated some of my cake bites with &#8220;home-colored&#8221; pink sprinkles and covered the rest with poured fondant and decorated them with green vines and some small pink gum paste sugar flowers. Placed in paper cups these small cake bites would be a perfect treat for a tea party. Happy Caking! Louise]]></description>
		<wfw:commentRss>http://cakejournal.com/cake-lounge/cake-bites/feed/</wfw:commentRss>
		<slash:comments>44</slash:comments>
		</item>
		<item>
		<title>How to make poured fondant icing</title>
		<link>http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/</link>
		<comments>http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/#comments</comments>
		<pubDate>Thu, 16 Aug 2007 18:38:00 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Frosting]]></category>
		<category><![CDATA[Poured fondant icing]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=59</guid>
		<description><![CDATA[This is a tutorial on how to make poured fondant icing. Since I have used a danish recipe have I found another one at the ochef website. This poured fondant is not 100% white like the thing that you can buy from your cake decorating supplier, but it do not make any difference when adding color. This is what I use: 2-1/2 cups sugar (480 grams) 1/2 cup water (120 ml) 1/4 cup corn syrup (60 ml) Casserole Candy-thermometer Heavy-duty mixer with paddle attachment 2 plastic bags A spoon Step 1: In a casserole add sugar, glycose syrup and water. Put in the candy-thermometer so that you can monitor the temperature. Step 2: Give the sugar mixture a quick stir and heat it up to the &#8220;soft-ball&#8221; stage (238°F; 114°C). The mixture needs to be heated as fast as possible, to prevent the sugar from turning brown, so dont be affraid to put the cooking plate on max. When it reaches the needed temperature you remove it from the heat. Step 3: Carefully pour the &#8220;sugar syrup&#8221; into the mixing bowl. Let it cool until it reaches 140°F (60°C). Step 4: When the &#8220;sugar syrup&#8221; has reached 140°F (60°C) start [...]]]></description>
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		<slash:comments>154</slash:comments>
		</item>
		<item>
		<title>Poured fondant icing</title>
		<link>http://cakejournal.com/cake-lounge/poured-fondant-icing/</link>
		<comments>http://cakejournal.com/cake-lounge/poured-fondant-icing/#comments</comments>
		<pubDate>Sat, 30 Jun 2007 13:18:00 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Poured fondant icing]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=43</guid>
		<description><![CDATA[Poured fondant is a smooth and opaque icing, that you can use on cakes, cupcakes and cake bites (the picture above). The fondant I use is a ready-made one from Almond Art. You can also get a powdered one from Squires kitchen. I have had luck making poured fondant from rolled fondant by heating it carefully in the mikroway oven and thin it down with boiled water. I flavour mine with lemon juice, but you could use any kind of flavourings. You can of course also try and make it yourself. Try Google &#8220;poured fondant recipes&#8221; and you will find lots of different recipes. You should go for one made of icing sugar, water and glucose syrup. If you know where to buy it in the US or know a good recipes for it I would be very happy if you will let me know. If you are looking for any good cake books using poured fondant. I can highly recomend: Pretty Party Cakes by Peggy Porschen. She is the star of making beautiful cupcakes and fondant fancies with poured fondant. To learn this cupcake decoration technique please see my tutorial: How to cover cupcakes with poured fondant. Happy Caking! [...]]]></description>
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		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>How to cover cupcakes with poured fondant</title>
		<link>http://cakejournal.com/tutorials/how-to-cover-cupcakes-with-poured-fondant/</link>
		<comments>http://cakejournal.com/tutorials/how-to-cover-cupcakes-with-poured-fondant/#comments</comments>
		<pubDate>Fri, 29 Jun 2007 20:16:00 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Cupcakes]]></category>
		<category><![CDATA[Poured fondant icing]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=42</guid>
		<description><![CDATA[I have recived a lot of questions regarding the use of poured fondant icing on cupcakes. So in this tutorial I will try to show you how to cover cupcakes with poured fondant. This is what I use: White fondant Abricot jam Hot boiled water Cupcakes (firm cupcakes works best) Pastry brush Tea spoon Heatproff bowls Optional: Flavourings and food colors. Step 1: Brush the cupcakes with a thin coat of hot abricot jam. Let it dry. Step 2: Place the fondant in a heatproff bowl and heat it gently in the microway oven for approx 1 min. It needs to be warm but dont let it boil. Give it a stir to get it smooth. It is important that you get the right consistency. If it gets too thick you will have difficulty to dip the cupcake properly and if it is too thin it will look transparent on the cupcake. Give it a few tries and you will find the right consistency. You can use boiled water, a tsp at a time, to thin it down. If it gets too cold gently reheat it in the microway oven a few sec. Step 3: Now take the cupcake and [...]]]></description>
		<wfw:commentRss>http://cakejournal.com/tutorials/how-to-cover-cupcakes-with-poured-fondant/feed/</wfw:commentRss>
		<slash:comments>295</slash:comments>
		</item>
		<item>
		<title>The cake nerds</title>
		<link>http://cakejournal.com/cake-lounge/the-cake-nerds/</link>
		<comments>http://cakejournal.com/cake-lounge/the-cake-nerds/#comments</comments>
		<pubDate>Mon, 25 Jun 2007 08:12:00 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Cupcakes]]></category>
		<category><![CDATA[Poured fondant icing]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=39</guid>
		<description><![CDATA[I have through a scandinavian cake community meet many liked-minded cake friends that also share my passion for cakes and cake decorations. We started two years back a group called &#8220;The cake nerds&#8221;. We meet, eat some cake and talk our ears off. Yesterday it was my turn to host the cake nerd party lol! We were only five, but we sounded like ten at least. I had a small cake spare in the freezer that only needed to be decorated. I also made some cupcakes with poured fondant to go along with the cake. Often we sit and make cake decorations while we talk and eat cake. We had a great time together and I am looking forward to meet my friends again. Happy Caking! Louise]]></description>
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		<slash:comments>8</slash:comments>
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