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There are two pastes that can be used to cover cakes and make candies. Fondant ~ sweet, creamy paste. Marzipan ~ sweet, pliable almond paste.
That depends entirely on why you want to substitute something else for the fondant. If it's because you don't have the ingredients, there's a great "fondant frosting" recipe at allrecipes.com. http://allrecipes.com/Recipe/Fondant-Frosting/Detail.aspx Ingredients for that recipe are: confectioners' sugar, water, light corn syrup, and almond extract. You can substitute vanilla extract for the almond extract (most people have vanilla). You can make your own version of the corn syrup by making a simple syrup. You can make simple syrup by bringing water to boil, stir in an equal amount of granulated sugar then drop the stove temp down to low. Continue stirring until all the crystals are gone--it is really important that ALL the crystals are gone. You can check it by lifting up a scoop of the mix and looking carefully to see if there are any crystals. That's it. Bottle it, and stick it in the fridge.
In almond juice, or almond scents
A Blanched Almond is an Almond where the skin has been removed.
The address of the Almond Branch is: 122 Main St., Almond, 54909 9785
Yes. Fondant has a very interesting texture and the few times I have had it its been very interesting. The kind i had was almond flavored and was very nice. I see no reason to not eat it unless the baker used the cheap Wilton brand fondant that you can buy from wal mart. That stuff tastes like plastic and I would not recommend eating it.
Almond liqueur is made from almond extract.
There are two types of Marzipan:1. Uncooked is made of ground blanched almonds, powdered sugar, meringue powder (dried egg white powder), and salt.2. Cooked is sugar, water and ground blanched almonds.Fondant is a semi-cooked mixture of powdered sugar, gelatin, water, glycerine (optional) and vegetable shortening. has no almonds, but can be flavored with almond extract.
Nutty happiness
almond
Almond is a solid.
An almond tree is a tree which bears the almond, Latin name Prunus dulcis, or the Indian almond, Terminalia catappa.