Tag Archives: fondant

Buche de Noel

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

The spectacular Buche de NoelThe Buche de Noel is a spectacular extravaganza from France and is one dessert, among many, of their gifts to the world of food. And what a gift it is! While it looks complicated, it can be done over several weeks.  I have posted a schedule below.  Buche de Noel translates to Yule Log.  It is basically a jelly roll with the ends cut off and decorated to look like a tree trunk lying on the ground.

We had a loyal following that would order the Buche de Noel every year.  The photograph to the left was from our online catalog.  It is one of my favorites.

The Buche de Noel consist of a sponge that is filled and rolled like a jelly roll.  Any number of buttercreams, curds or seedless raspberry preserves can be used inside.  The ends are cut off to make the knots on the top and side.  The entire creation is finished in chocolate buttercream.   It is then finished to look like a log.  It can be decorated in a number of ways.  We made meringue mushrooms, chocolate leaves and fondant holly berries.

For this Buche de Noel, I have used a coffee buttercream filling.   The strawberry buttercream would also be fantastic.  The chocolate buttercream used here is based on one from “The Cake Bible” by  Rose Levy Beranbaum.  It is ultra light,  smooth and unbelievably easy.  Just perfect for this cake. Continue reading

Marshmallow Fondant

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Fondant wrapped for Marshmallow FondantNext week’s blog is the French Christmas extravaganza,  Buche de Noel.  At the bakery we always had fondant, pastailliage and almond paste around so making the holly berries was easy. We just tinted one of the items red and rolled little balls.

When it came time to figure something out for the holly berries for the Buche de Noel, I wanted to give you the option of making something as I think the berries add so much to the Buche.

As I researched different things, I thought the marshmallow fondant was the easiest and best for this small item. It could be scaled down to make a small amount and it could be tinted for the berries. However, all the recipes I could find on line required actual marshmallows heated with a bit of water. Then it would be turned out onto a work surface. Powdered sugar would be plopped on top and with greased hands the mixture would be kneaded, adding more sugar as necessary to obtain a workable fondant. Almost all the recipes made reference to the amount of kneading that went into it. When I looked at many of the tutorials, I knew I definitely didn’t want to do this. Continue reading

Drying a Fondant Covered Cake

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Drying-Fondant-Cake-1-of-1-518x299The only wedding cake I ever had collapse was a fondant covered  cake that sat at room temperature overnight and got too warm as it was undercoated with buttercream.  After that experience, every fondant cake, no matter what time of the year and how big or small it was, was refrigerated.  Drying a fondant covered cake after it has been refrigerated is important to remove the condensation that occurs. They would be pulled out several hours before delivery.  In most cases, they would  be wet, either a little or a lot depending upon how hot and humid it was even in air-conditioning.  The warmer the weather, the more water on the cake.

Since the cakes couldn’t be delivered in this condition, I had to find a way to dry them.  It actually is very easy – once I thought of it!  Place the cake or cake layers on trays and place them on a speed rack or table.  Surround the rack or the table with heavy duty fans.  Turn them on and the cake usually dries within 20 to 60 minutes, depending upon how wet they are.

A beautiful cake that is firm and, as importantly – DRY!!!

Notice the rack it is on.  It is a side loading rack, which is very important in a bakery.  More on that later.