Chocolate coating K2 - 1 kg
Hungarian K2 fondant
Easy to mould, K2 dark fondant is suitable for cake coating, carving decorative shapes (letters, flowers, ornaments) and modelling figures. You can coat not only cakes, but also cupcakes and create small decorations on top. You can use food glue, royal icing or you can make your own icing from egg white, icing sugar and a drop of water. The mass is easy to finish, preferably with gel colors. Once coloured, wrap the mass in cling film and leave to set for about 15-30 minutes, depending on the quantity.
The mass should be worked through in your hands to give it elasticity before handling. Then roll it out on a smooth mat into a large sheet, a silicone mat is handy for this. While rolling out, sprinkle the sheet with powdered sugar to keep it from sticking. If the mass gets too hot, it will soften and should be left to stand at room temperature (or in the fridge for a while) to give it more stiffness. Keep the foil wrapped tightly in cling film during this time.
When covering the cake, roll out a sheet about 0.3 - 0.5 cm thick. This thickness of covering will achieve a smooth effect with no translucent parts. Roll out the sheet large enough to cover both the top and the sides of the cake at the same time. To transfer the cake, use a long tube to roll a lightly sugared sheet of the cake onto. If you have a special long marzipan roller and fondant at home, that will come in handy too. Place the sheet on top of the cake and run the rest of the fondant over the edges. Trim off any excess that will get in the way when you're handling it, but be careful not to cut so much of the mass that you don't have enough to cover the sides. When covering, use a smooth plastic iron to smooth the mass from top to bottom. Work around the cake so that you are only pressing the sheet against the cake, but not pulling it down sharply. This could tear the cake, plus you'll avoid bubbles. If you do get one, just pin, pierce and smooth again with a pastry iron. When the entire cake is coated to the bottom edge with the fondant, trim off the leftover fondant around the top to achieve about a 1 cm overlap; "slide" these overlaps under the cake with a pastry iron or pastry spatula.
The remaining fondant can be used again. If it is stiff, add a little water. If you don't work with the mass immediately, it will keep for 1-2 weeks, tightly wrapped in cling film. Be careful not to let air get on the fondant, which causes it to harden.
Prepare the surface of the cupcake for coating - brush with ganache. Work the dough in your hands and roll it into a sheet about 0,35 cm thick. You can sprinkle the sheet with icing sugar, but only lightly dust the surface with cornstarch. Cut out rounds slightly larger than the diameter of the top of the cupcake. Smooth the edges. Press the middle of the circle onto the middle of the cupcake and using a harder sheet of foil (you can use office paper shirts), lightly smooth to the edges. For extra effect, you can dust with pearl dust using a paintbrush.
Ingredients: water, powdered sugar, glucose sugar, agar-agar, vegetable fat, almond flavouring, colour E171, preservative E202
Weight: 1 kg
Samples of cakes coated with K2
Thank you for sending our customer Věrka from Dolní Bousov.
These cakes were also coated with Hungarian K2, we publish them with the permission of our customer, Mrs. Diana Kačmar
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