Author Archives: Dave Oney

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About Dave Oney

Dave Oney was born mid last century in Middlebury, Vermont. He received his BS in Chemistry and worked as a polymer chemist in Massachusetts and New Jersey. He became a microscopist (someone who studies little bitty things using a microscope) and photomicrographer (someone who photographs little bitty things) before settling into a 35-year career in technical sales of scientific imaging equipment (the science of digitally recording itty bitty things, sending the image to a computer for analysis.) He designed and created a number of products contributing to this field. He is (was) proficient in several computer languages and is currently working on mastering English. After making a few more paradigm shift career changes Dave and his wife, Fran, retired and moved closer to their children and granddaughters and now live in the foothills of the Sierra Nevadas.

There’s Chocolate, Then There’s Chocolate

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Sigh, there are many, many varieties of chocolate, and so little time.

I am a fan of dark chocolate, (not intense 85%+ cacoa but a nice 52-70%.) I find the flavor more intense than milk chocolate (34%) and of course there are the currently purported health benefits of dark chocolate. Not only do I have to contend with percent cacao but also many different manufacturers. I should probably create a spreadsheet for them all.

I am also experimenting with fillings for chocolate candies, a tough job, but someone really should do it. Last month I made two new fillings, buttercream and fresh raspberry/chocolate ganache. Both were excellent, but I wanted some candies with a soft gooey filling.

This morning I made a batch with some Guittard 46% semi-sweet baking chips I picked up at the grocery story a couple of weeks ago. I thought these might be a good compromise between the dark that I like and the milk chocolate that Fran prefers.

I tempered the chocolate, coated the inside of a heart shaped silicone mold and let it cure. This morning I made a batch of cream filling and divided it into two. One was flavored with peppermint to make some gooey peppermint patties, the other with vanilla for plain vanilla chocolates.

I want to make this same recipe but flavor with fresh strawberry or raspberry or orange ganache. I am experimenting with fillings as much as I am with different chocolates.

Homemade Peppermint or Vanilla Patties

INGREDIENTS

• ½ – ¾ cup sweetened condensed milk (amount depends on desired consistency)

• 1 ½ teaspoons peppermint extract (optional)

• 339g (3 cups) powdered sugar

Optional Dipping Chocolate or use tempered chocolate in mold

• 8 ounces dark chocolate chopped

• 2 teaspoons oil

METHOD

1. In a medium size bowl mix the sweetened condensed milk, peppermint extract, and powdered sugar together. Add more sweetened condensed milk until mixed to viscosity desired.

2. Divide dough into number of flavors desired and place each portion in a small bowl

3. Add flavorings and mix well.

4. Pipe filling to fill each chocolate well to within 1/8” of the top of the well

5. Let set for 10 minutes

6. Add enough tempered chocolate to each well to seal the filling inside.

7. Scape bottom of mold to remove excess chocolate

8. Store the peppermint patties in the fridge until ready to be served! Enjoy!

Yes, Need Bread

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While traveling last week I saw a recipe for no-knead bread and today was my first chance to try it. Actually, I started it last night and finished it in time for a sandwich for lunch today. That seemed appropriate as the recipe described it as sandwich bread.

Rather than kneading the dough, once mixed into a wet sticky mess, it is rested, covered, in the refrigerator overnight. In the morning shape it into an 8” long log and place into a lightly greased bread pan. Allow the dough to warm to room temperature and rise under a clean, flour dusted kitchen towel for two hours.

This recipe makes an enriched Pullman loaf, although I don’t actually have a Pullman Loaf Pan (a square bread pan with lid.) While the shape was off, the buttery flavor was excellent and it had the fine crumb a Pullman Loaf should exhibit. It made a wonderful turkey, tomato and home grown lettuce sandwich.

Bake at 375 deg F for about 40 minutes, or until the internal temperature is 200 deg F. Place on a cooling rack and coat the top with butter. Make your sandwich and sit back to watch the Tennessee vs Kansas City playoff game.

No Knead Sandwich Bread

INGREDIENTS
• 31⁄3 cups bread flour, plus more for work surface
• 11⁄2 cups whole milk, at room temperature
• 21⁄2 tablespoons granulated sugar
• 11⁄2 teaspoons active dry yeast (from 1 1⁄4-oz. envelope)
• 6 tablespoons unsalted butter, melted, divided
• 13⁄4 teaspoon kosher salt
• Cooking spray

METHOD
Stir together flour, milk, sugar, yeast, and 5 tablespoons of the melted butter in a large bowl. Stir with a wooden spoon until no dry spots remain. Cover the bowl with a clean dish towel and let stand 20 minutes. Add salt and stir until dough is sticky and elastic, about 2 minutes. Cover the bowl tightly with plastic wrap and transfer to the refrigerator; chill for 8 hours or overnight.

Lightly coat an 81⁄2-by-41⁄2-inch loaf pan with cooking spray. Turn chilled dough out onto a lightly floured surface. Using lightly floured hands, shape dough into a rough oval. (Dough may be difficult to shape.) Fold short ends of oval in toward the center, pressing gently to seal. Working in the same direction as the previous fold, fold dough in half over itself, pressing gently to seal and form an 8-inch-long log.

Transfer dough, seam side down, to prepared loaf pan, gently encouraging it into the pan. Cover loosely with plastic wrap that has been lightly coated with cooking spray. Let rest in a warm place (like the top of the refrigerator) until dough has risen just over the lip of the pan, about 2 hours. During the final 30 minutes of resting, preheat oven to 375°F with oven rack in lower third.

Bake until bread is golden brown and a thermometer inserted in center of loaf registers 200°F, 40 to 45 minutes, tenting with aluminum foil after 30 minutes if bread is browning too quickly. Invert loaf onto a wire rack; turn right-side up and brush top with remaining 1 tablespoon melted butter. Let cool completely before slicing.

A Truffle Trifle

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After I finished the caramels and before the chocolate lost its temper (and had a hissy fit) I coated the inside of a silicone candy mold with the leftover chocolate. I left it in the fridge until today. (I should have taken a picture before filling. Dang!)

Beyond what I used to coat the mold I had some chocolate left over from making the chocolate coated caramels and thought, “Hmmm… I also have some raspberries in the fridge that I need to use soon.” Well, one thing led to another so I made some chocolate covered raspberry/chocolate truffles.

I made the raspberry ganache using the recipe below, filled each well of the mold leaving some room at the top to cover with more chocolate. I didn’t bother re-tempering the tops of the chocolates and they seem fine. Actually, the tops become the bottoms of the chocolates once they are removed from the mold.

The ganache stays nice and soft and the raspberry/chocolate flavor was excellent. I may try less chocolate in the ganache next time to make the flavor a bit more raspberry forward.

I also want a nice chocolate covered vanilla cream center, and maybe a nice peppermint filling too.

Chocolate Raspberry Truffles Recipe
INGREDIENTS
• 1 package (10 oz.) fresh raspberries
• 1/4 cup powdered sugar
• 1 lb. semisweet chocolate chips – try with 1⁄2 lb. chocolate chips
• 3/4 cup cream
• 2 tbsp. light corn syrup
• One candy mold coated with tempered chocolate
OR Alternatively
• 1 lb. chocolate candy coating (for dipping)


METHOD

  1. Blend or food process the raspberries until they are liquid. Sieve the raspberry puree into a small saucepan.
  2. Add the powdered sugar to the raspberry puree and heat it over medium heat, stirring frequently, until it is thick and syrupy and reduced by about half. Remove the puree from heat and set aside.
  3. Place the chocolate chips in a large bowl and heat the cream (I microwave in 30 sec intervals) until bubbles start to form around the edges, but do not allow it to come to a full boil. Once simmering, pour the hot cream over the chopped chocolate and allow it to sit for a minute or two to soften and melt the chocolate before whisking the chocolate and cream together gently, until the chocolate is melted and the mixture is smooth and homogenous.
  4. Add the corn syrup and raspberry puree to the chocolate mixture, and whisk it all together. Cover the surface of the raspberry ganache with cling wrap, and refrigerate until it is thickened.
  5. Add enough raspberry ganache to each tempered chocolate coated mold to within 1/8” of the top. Cover the top of each mold well with melted chocolate. It doesn’t appear to need to be tempered at this point. Chill and when nearly softened scape the bottom of the mold to remove excess chocolate.
    If you are going to dip the raspberry ganache in chocolate chill until it can be formed in small balls (1” or less diameter) and placed on a lined cookie sheet
  6. Alternative coating method:
  7. Using dipping tools or a fork, dip a truffle into the chocolate. Bring it out of the chocolate and allow the excess to drip back into the bowl. Place the coated truffle back onto the baking sheet and repeat with remaining truffles and chocolate.
  8. Place the truffles in the refrigerator to set the candy coating for about 30 minutes. If desired, you can melt red candy coating (or tint white coating with red candy coloring) and drizzle a small amount over the truffles decoratively.
  9. Place the candy coating in a large microwave-safe bowl. Microwave in one-minute increments until melted, stirring after every minute to prevent overheating. Stir until the coating is completely smooth. Allow the coating to cool until it is barely warm. Do not let it start setting up, but let it cool down so that it does not melt the truffle fillings.
  10. Chocolate raspberry truffles can be stored in an airtight container in the refrigerator for up to two weeks.

Chewy Caramel Center

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I love the holiday season! It’s one of the times of the year I can bake and experiment—nearly guilt free. Of course, I will pay for it starting after  the New Year.

2A39C5BC-5D6C-4215-B679-9A18FB58A700Last week I made hard caramels and embedded them them in tempered dark chocolate. They were fine, but what I really wanted were the soft caramel center and chocolate that melts in your mouth. I ticked all the boxes this morning.

 

I actually made the caramels last night and left them out to firm up overnight. This morning, they were pliable but firm enough to to hold their shape when cut. I ended up with about 80 one inch square, 1/4” thick squares of caramel.

Be sure to only cook the caramel to 237 degrees F, not 235 or 239, otherwise they will be too soft and not hold their shape, or to hard and chewy.

I used 67% cacao dark chocolate. I am going to try 52% semi sweet next time.

INGREDIENTS

  • 2 Cups Sugar
  • 1 Stick (½ cup) Butter
  • 1 Cup (288g) White Corn Syrup
  • ½ Tsp Kosher Salt
  • 12 oz can Evaporated Milk

METHOD

  1. Put the ingredients into a thick bottomed pot and heat, stirring constantly, until it reaches 237 deg.
  2. Pour the molten caramel into a parchment paper lined 8”x8” pan. (Smaller pan for thicker caramels) DO NOT use waxed paper. Hot caramel sticks to waxed paper.
  3. There is some discussion about adding the evaporated milk. Some people say add slowly (I did) and others say it doesn’t matter. I added about an oz every minute for 12 minutes. It required about 30 min for the caramel to reach the 237 deg.

Santa Bread Baby!

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I saw a recipe and tutorial on Food.net last week and thought it would be fun to make and take to a Christmas party we are going to. This bread recipe is a little sweeter than my usual making it taste a little like a Danish pastry. Plus two eggs in 4 cups or 500g AP flour yields a Challah sort of flavor.

The Food.net video tutorial was a great help in cutting and arranging Santas parts. (Search for Food.net Santa Bread.

The instructions they provided were spot on. Follow them and you will have no problems.

Cut & assembled dough
Baked Santa

INGREDIENTS

  • 3/4 cup whole milk
  • Two packages active dry yeast (4 1/2 tsp)
  • 1/3 cup granulated sugar
  • 4 tablespoons unsalted butter, melted and cooled, plus more for greasing and serving
  • 3 large eggs, at room temperature
  • 4 cups all-purpose flour, plus more for dusting (see Cook’s Note)
  • 1 1/2 teaspoons kosher salt
  • 1 tablespoon heavy cream or whole milk
  • 20 drops red gel food coloring
  • 2 large chocolate chips
  • Confectioners’ sugar, for dusting

METHOD

 

  1. Heat the milk in a small saucepan until it just begins to simmer, then remove from the heat and let cool to 115 degrees F. Stir in the yeast and let stand until the mixture is foamy, about 10 minutes.
  2. Pour the yeast mixture into the bowl of stand mixer fitted with a dough hook. Add the sugar, butter and 2 of the eggs and stir until smooth. Add the flour and salt and mix on medium-low speed until the dough comes together. Increase the speed to medium high and knead until the dough is smooth and elastic, about 8 minutes. Transfer the dough to a lightly greased large bowl, cover with plastic wrap and let stand until the dough doubles in size, about 1 hour.
  3. Preheat the oven to 350 degrees F and line a rimless baking sheet with parchment.
  4. Turn the dough out onto a lightly floured work surface. Pinch off 1 golf ball-size piece of dough and roll it into a ball for the pompom of Santa’s hat. Pinch off 1 ping pong ball-size piece of dough and roll it into a ball for Santa’s nose. Cut off a 1-inch-wide, 9-inch-long, 1/4-inch-thick strip and roll it into a smooth log for the brim of Santa’s hat. Cut another piece of dough into a roughly 2-inch-wide, 5-inch-long, 1/4-inch-thick strip of dough. Snip evenly from the bottom (but not all the way up) and spread the strips out slightly to form a mustache.
  5. Roll out the remaining dough into an elongated diamond with the top triangle of the diamond double the length of the bottom triangle. Position the diamond on the prepared baking sheet with the top of the longer triangle hanging over the edge. Working on the shorter triangle, use scissors or a knife to cut 1/2-inch-wide strips of dough up toward the middle, stopping at the imaginary line where the top and bottom triangles meet. Pick up each strip of the beard and twist it, if you like, lying the twists down next to each other naturally so they look like a beard.
  6. Fold over the overhanging corner of dough so that it fits back within the edge of the baking sheet and position it slightly to the right to form the tip of Santa’s hat. Position the dough log across the top triangle where the tip of Santa’s hat ends and tuck the ends under the sides of the triangle; this is the brim of Santa’s hat. Position the golf ball-size ball of dough over the tip and against the brim and press lightly to adhere for the pompom of Santa’s hat. Arrange the mustache at the top of the beard, then position the ping pong ball-size ball of dough above the mustache to make Santa’s nose.
  7. Beat the remaining egg with the cream in a bowl to make an egg wash. Using a pastry brush, brush the entire surface of the dough, including the pompom and brim of the hat but not the body of the hat, with the plain egg wash, making sure to get into all the crevices of the shapes. Add the food coloring to the egg wash, stir to combine, then carefully brush the body of the hat with the red egg wash, being careful not to let it stain the pompom or brim.
  8. Bake until the bread is golden brown and cooked through, about 20 minutes. Remove from the oven and immediately set the chocolate chips proportionally on either side and slightly above Santa’s nose to form his eyes. Let the bread cool for 10 minutes on the baking sheet, and then transfer to a wire rack. Using cut pieces of parchment paper or foil to shield Santa’s nose, face and the body of his hat, dust the beard, brim and pompom with confectioners’ sugar. Remove the paper and serve the bread while still warm with butter.

Caramel on the Bay

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It’s that time of year again. No, not a trip to Carmel, it’s time for chocolate covered caramel candies. I made a single recipe and formed it into a block 8”x8”x0.75”.

The block was cut into strips, about 1”x4” and those in turn were cut into small pieces for incorporation into the tempered chocolate. I have several silicone molds that require different sized caramels.

Each well of the mold was filled (about 4 at a time) and a piece of caramel was pushed into the well and covered. Once the chocolate hardened the excess was scraped off.

The extra caramel was cut into small pieces, wrapped in wax paper to be eaten, or given away.

CARAMELS

INGREDIENTS

  • 1 cup butter
  • 1 pound brown sugar (2 cups)
  • dash salt
  • 1 cup (288g) light corn syrup
  • 14 oz can sweetened condensed milk
  • 1 tsp vanilla

METHOD

  1. Melt the butter in 3 quart or larger saucepan.
  2. Add the brown sugar and salt and combine. Stir in the corn syrup, mix well.
  3. Gradually add the sweetened condensed milk, stirring constantly.
  4. Cook and stir over medium heat to firm ball stage (245°F) for harder caramels, 240°F for softer.
  5. Remove from heat, stir in vanilla. Pour into 9×9″ parchment-lined pan.
  6. Cool, cut into pieces and wrap in wax paper.

Tempering Chocolate

Stir constantly during the steps and avoid having moisture from coming in direct contact with the chocolate:

  1. Melt chocolate, in a double boiler, to the following temperatures as measured with a chocolate thermometer: Dark 120°F, Milk 115°F, White 110°F.
  2. Cool chocolate to the following temperatures: Dark 82°F, Milk 80°F, White 78°F.
  3. Reheat chocolate to the following temperatures: Dark 90°F, Milk 86°F, White 82°F.

It is now tempered.

KEEP CHOCOLATE IN TEMPER: Ideal temperatures are: Dark 88-90°F, Milk 86-88 degrees F, and white 82-84°F. If the chocolate hardens, you must start the tempering process again.

WHEAT Blew the Referee’s Whistle

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So, as I know everyone does, I was browsing YouTube bread baking video tutorials yesterday while watching college football. As often happens as I spun down the YouTube rabbit hole I did a google search for “light, airy, whole wheat bread” and I found MelsKitchenCafe.com.

Having a few hours before the NFL games start today I decided to give it a try. No surprise, I had all the ingredients in my baking supplies, including vital wheat gluten.

Finished loaf – note low rise and tight crumb.
Shaped loaf in bread pan

Cheeburger, Cheeburger

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No Peps, only Coke. We switch.

Given the responsibility for choosing tonight’s dinner I decided cheeseburgers would be perfect after (and during) a day of football watching—what could be better? I know! Home made hamburger rolls.

I received a new recipe designed for hamburger rolls from King Arthur this morning which may have influenced my dinner decision. These rolls are buttery and soft, but with some body which should hold up to a nice juicy cheeseburger. (Cheeburger is a nod to an old SNL skit.) The recipe made 6 rolls, each weighing in at about 135 grams when formed.

I thought it might be a good idea to freeze a couple of the rolls as an experiment so I under-baked them by 5 minutes, removed them from the over and let them cook before double wrapping them and freezing. I will let you know how they turn out when defrosted, warmed and finished baking.

The rolls in the back are the ones to be frozen. The rolls for dinner tonight are in the center and completed baking, and the ones cut in half and smeared with butter are the QC samples, or I should say, were the QC samples.

Total time to make was about 2 hours 20 minutes, which included 2 one-hour rises. If the freezing experiment is successful, it would be easy to double up the recipe and freeze enough for several dinners for two.

KING ARTHUR HAMBURGER BUNS

INGREDIENTS

  • ¾  to 1 cup (170g to 227g) lukewarm water*
  • 2 tablespoons (28g) butter, at room temperature
  • 1 large egg
  • 3 ½  cups (418g) All-Purpose Flour
  • ¼  cup (50g) sugar
  • 1 ¼  teaspoons salt
  • 1 tablespoon instant yeast

METHOD

  1. Mix and knead all of the dough ingredients to make a soft, smooth dough.
  2. Cover the dough, and let it rise for 1 to 2 hours, or until it’s nearly doubled in bulk.
  3. Gently deflate the dough, and divide it into 6 pieces about 125 -135 g each. Shape each piece into a round ball; flatten to about 3″ across. 
  4. Roll each bun with cupped fingers to tension the outside. Occasionally pinch and seal the underside seams.
  5. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.
  6. Brush the buns with about half of the melted butter. 
  7. Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. 
    1. To freeze rolls
      1. Remove from oven with 5 min left to bake
      1. Cool and freeze
    1. To reheat
      1. Allow to come to RT
      1. Bake at 350 for 5-7 min
  8. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.
  9. Cool the buns on a rack.

Straight Down the Middle

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As we near the end (of some peoples playing season,) one of my golf buddies invited our foursome and families over for a patio dinner before the weather starts turning cold(er). I offered to bring a cake along to the dinner. This is what I made this morning

It’s my extreme chocolate cake with buttercream frosting.

The trees are gum-paste cones made by wrapping thin gum-paste around a form, then set to dry overnight.

Of course, I rarely hit it straight down the middle!!

First Birthday

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Well, I was all set for Vivian’s first birthday party on August 10, but due to typical one year old circumstances, it was postponed until today, August 25. This offered no problems, rather a whole new opportunity to perfect (maybe too strong a word) a mermaid themed birthday cake for Vivian.

The cake was comprised of two 12″ round merengue white cake layers and three 9″ chocolate layers. Each were crumb coated and refrigerated. Meanwhile, I made marshmallow fondant and colored portions a shades of “ocean green” colors. The entire 3 layer chocolate and 2 layer vanilla cakes were covered with fondant.Then used some of it to punch out circular “scales.”

A variety of sea “creatures” were molded from both chocolate, white chocolate (tinted pink) and gum paste. The purple “sea weed” was made from gum paste and stored at room temperature in an airtight container. These were actually made over a month ago and were fine to use today. The chocolate sea creatures were made three weeks ago and stored in the fridge.

The cakes were stacked this morning and the “sea creatures” and mermaid tails were attached using Dab-And-Hold edible adhesive.

My critique: the design and execution was good. The chocolate cake was outstanding, the meringue white cake tasted good, but was a bit dry. I am still looking for an acceptable recipe. Marshmallow fondant is too sweet, but the little figurines need to be a fixed to a smooth surface. I may give rolled buttercream next. I also found a recipe where I can substitute the cocoa ingredients to create a vanilla cake with similar crumb and moisture to my chocolate cake recipe. More experimentation!!

Extreme Chocolate Cake

INGREDIENTS

  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup dark unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

METHOD

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease and flour the two Wilton 3D Egg cake pans. 
  3. Use the first set of ingredients to make the cake.
  4. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt.
  5. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer.
  6. Stir in the boiling water by hand.

Meringue White Cake

INGREDIENTS

• 1 cup butter (softened)
• 1 1/2 cups granulated sugar
• 3 cups cake flour* (345 grams spooned & measured carefully)
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 cup milk (2% milkfat)
• 1 teaspoon vanilla extract
• 3/4 cup egg whites plus 3 tablespoons (160 g)

METHOD

  1. Using a stand mixer, beat the egg whites with the whisk attachment until they are stiff and form peaks. This may take a minute or two. Pour the egg whites into another bowl and place them in the refrigerator until you’re ready to add them to the batter.
  2. Using the same bowl that you used to beat the egg whites, place the softened butter in and cream the butter for about 2 minutes (using the beater blade attachmenuntil it is white in appearance.
  3. Add the sugar to the butter and beat until fluffy (about another 1-2 minutes).
  4. In a small bowl, combine the flour (measured carefully*), salt and baking powder. Set aside.
  5. In another bowl, combine the milk and vanilla extract.
  6. Add the flour mixture to the butter/sugar mixture alternately with the milk.
  7. Add the stiffly beaten eggs to the cake batter. Fold the egg whites in gently. Do not overmix at this point. If you do, your cake will become more dense.
  8. Grease and flour 2 9″ round cake pans. Pour the cake batter equally into the prepared cake pans.
  9. Bake the cakes at 350 degrees for 25-27 minutes or until the top bounces back when you touch it.
  10. Allow the cakes to cool for 10 minutes, then loosen the edges and remove them from the pans to a wire rack, allowing them to cool completely.

Marshmallow Fondant

INGREDIENTS

  • 500 g marshmallows
  • 1000 g confectioners sugar
  • 1 tsp white vanilla
  • 2-3 Tbl water

METHOD

  1. Grease (well with Crisco or equivalent) a heat proof microwavable bowl
  2. Place marshmallow in the bowl and sprinkle 2-3 Tbl water over the marshmallows
  3. Heat in a microwave in 30 second increments until the marshmallow is melted and smooth. Don’t overcook and burn.
  4. Grease (well) dough hook and stand mixer bowl and add melted marshmallow.
  5. Add confectioners sugar a cup at a time and stir on medium until incorporated.
  6. Add the vanilla during one of the sugar additions.
  7. Reserve about a cup of sugar to use during hand kneading
  8. Grease (well) your workspace and hands and turn the fondant out.
  9. Cover with sugar and begin kneading, adding more sugar as necessary until the fondant is smooth and not sticky.
  10. Use a greased rolling pin and roll the fondant out to required size. For this cake I rolled it out to about 24″ x 24″. Once kneaded and no longer sticky I folded it into quarters to make it easy to pick up and drape over the cake. Be careful. If not adequately kneaded, it will tear.