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Here are the ingridients that are required to prepare a heavenly Japanese cake covered with fondant:
- Take 1 kg of icing sugar.
- Provide 1/2 cup of water.
- Provide 1 spoon of gelatin.
- Prepare 1/4 cup of glucose syrup.
- Use of Glycerin.
Ready with the ingridients? Here are the sequences on preparing Japanese cake covered with fondant:
- Sieve the sugar.
- Put in a bowl and make a well.
- Put water into a bowl over a boiler, add gelatin and stir.
- Add the glucose syrup and stir.
- Add into the sugar and knead.
- Place on a flat surface and knead.
- Knead until paliable.
- It should look like this.
Lightly crumb coat the the cake with more buttercream. At this point you can either cover the cake with fondant, or frost it with a thick layer of buttercream. The next day, prepare the fondant glaze according to the package. Melt over water and completely cover the cake. When I covered it with fondant it all looked great until the weight of the fondant seemed to push the buttercream out the layers.
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