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Japanese cake covered with fondant
Japanese cake covered with fondant

Before you jump to Japanese cake covered with fondant recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Be wise when you do your grocery shopping. Making good decisions when obtaining food means that you’ll be able to eat nutritious meals without a lot of effort. Think for a second: you don’t want to go to a busy grocery store or sit in a long line at the drive thru at the end of your day. You’re going to go home and use what you have in the cupboards. Make sure that what you have at home is healthy. This way, even when you decide that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.

There are a good deal of things that work toward your getting healthy. An overpriced gym membership and very restrictive diets are not the only way to do it. Little things, when done every day, can do a great deal to make it easier to get healthy and lose pounds. Being intelligent about the choices you make each day is a start. Getting as much exercise as you possibly can is another factor. The numbers on the scale aren’t the only indication of your health levels. You want your body to be powerful too.

We hope you got benefit from reading it, now let’s go back to japanese cake covered with fondant recipe. To cook japanese cake covered with fondant you need 5 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Japanese cake covered with fondant:
  1. Use 1 kg icing sugar
  2. Provide 1/2 cup water
  3. Take 1 spoon gelatin
  4. Provide 1/4 cup glucose syrup
  5. Take Glycerin
Instructions to make Japanese cake covered with fondant:
  1. Sieve the sugar
  2. Put in a bowl and make a well
  3. Put water into a bowl over a boiler, add gelatin and stir
  4. Add the glucose syrup and stir
  5. Add into the sugar and knead
  6. Place on a flat surface and knead
  7. Knead until paliable
  8. 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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