OM SAI COOKING CLASSES NASIK CALL 8551 8551 03 / 8551 8551 04

FONDANT MAKING
GELATIN FREE FONDANT
WATER 2 ½ TBSP
LIQUID GLUCOSE ¼C
VINEGAR ½ TSP
XANTHAM GUM ½ TSP
TYLOSE POWDER ½ TBSP
ICING SUGAR 500 GM
VANILLA ESSENCE 1/8 TSP
MARGERINE ½ TBSP
GLYCERINE ½ TSP
ICING SUGAR

• TAKE BOWL ADD WATER,ADD LIQUID GLUCOSE,VINEGAR,VANILLA ESSENCE,MARGERINE,

GLYCERINE AND MICROWAVE IT FOR 20 TO 30 SEC TILL ALL GET DISSOLVE
• TAKE ANOTHER BOWL ADD ICING SUGAR,XANTHUM GUM AND TYLOSE POWDER
• NOW MIX BOTH DRY AND WET INGREDIENTS
• KNEAD IT NICELY
• CLING WRAP IT POU IN POLYETHENE BAG AND KEEP AT ROOM TEMPERATURE AND USE IT
AFTER 24 HRS
• SHELF LIFE OF THIS FONDANT IS 2 TO 3 MONTHS

SEEMA B GAWAREPATIL RECEIPE IN THIS WRITE UP ARE PROTECTED BY COPYRIGHT LAW, DISTRIBUTION OF SAME WITHOUT
WRITTEN PERMISSION FROM OMSAI COOKING CLASS IS PROHIBITED FOR ALL PLATFORMS.
 OM SAI COOKING CLASSES NASIK CALL 8551 8551 03 / 8551 8551 04

NONVEG GELATIN FONDANT

GELATIN 1 ½ TBSP
WATER 1/4C
GLUCOSE 1/2C + 2TBSP
BUTTER 2 TBSP
GLYCERINE 1 ½ TBSP
ICING SUGAR 8C APPROX
VANILLA ESSENCE 1/4 TSP
TYLOSE POWDER 2 ¼ TSP
METHOD

1. MIX GELATIN AND WATER AND KEEP FOR SOME TIME TILL IT GET THICK
2. MICROWAVE THIS GELATIN MIXTURE FOR 10 TO 15 SEC OR DOUBLE BOIL IT TILL IT
DISSOLVE
3. ADD LIQUID GLUCOSE AND BUTTER
4. MICROWAVE FOR 10 SEC
5. ADD GLYCERINE,ESSENCE WHEN IT IS LUKEWARM
6. ADD 2 C ICING SUGAR SLOWLY AND MIX IT
7. NOW ADD TYLOSE POWDER AND ADD REMAINING ICING SUGAR AND KNEAD THE DOUGH
8. KNEAD NICELY
9. CLING WRAP IT POU IN POLYETHENE BAG AND KEEP AT ROOM TEMPERATURE AND USE IT
AFTER 24 HRS
10. SHELF LIFE OF THIS FONDANT IS 2 TO 3 MONTHS

SEEMA B GAWAREPATIL RECEIPE IN THIS WRITE UP ARE PROTECTED BY COPYRIGHT LAW, DISTRIBUTION OF SAME WITHOUT
WRITTEN PERMISSION FROM OMSAI COOKING CLASS IS PROHIBITED FOR ALL PLATFORMS.
 OM SAI COOKING CLASSES NASIK CALL 8551 8551 03 / 8551 8551 04

FILLING FOR CAKE

1) BUTTER CREAM ICING FOR 1 KG CAKE
BUTTER /MARGERINE 100 GM
I CING SUGAR 200 GM TO 250 GM
SALT PINCH
METHOD

• MIX BUTTER AND 100 GM ICING SUGAR AND BEAT WITH BEATER,ADD SALT IF YOU ARE
USING MARGEINE AND IF YOU ARE MAKING WITH BUTTER DONOT USE SALT
• ADD REMAINING ICING SUGAR LITTLE BY LITTLE AND BEAT TILL FLUFFY AND ITS COLOUR
CHANGE TO WHITE
• ADD LITTLE OIL TO ADJUST CONSISTENCY
• ADD ESSENCE AND COLOUR OF REQUIRED FLAVOUR

2) CHOCOLATE BUTTER CREAM( 1 kg cake)

BUTTER 100 GM
ICING SUGAR 200 TO 250 GM
CHOCOLATE 50 GM
METHOD

• MIX BUTTER AND 100 GM ICING SUGAR AND BEAT WITH BEATER
• ADD REMAINING ICING SUGAR LITTLE BY LITTLE AND BEAT TILL FLUFFY AND ITS COLOUR
CHANGE TO WHITE
• ADD MELTED CHOCOLATE OR 3 TO 4 TBSP COCOA POWDER
• ADD ESSENCE,ADD LITTLE OIL TO ADJUST CONSISTENCY
• IF U FEEL ITS THICK ADD LITTLE CREAM TO MAKE IT SOFT

3) CHOCOLATE GANACHE( for 1 kg)

CHCOLATE 250 GM
CREAM 125 GM
METHOD

• MELT CHOCOLATE THAN ADD CREAM MIX IT

• KEEP IN FREEZE TILL IT GET THICK

4) WHITE GANACHE
WHITE CHOCOLATE 250 GM
CREAM 80 GM

MELT CHOCOLATE ADD CREAM,ADD COLOUR AND ESSENCE OF YOUR CHOICE

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WRITTEN PERMISSION FROM OMSAI COOKING CLASS IS PROHIBITED FOR ALL PLATFORMS.
 OM SAI COOKING CLASSES NASIK CALL 8551 8551 03 / 8551 8551 04

SPONGE MAKING FOR 1 KG CAKE

PREMIX 400 GM
WATER 200 GM
OIL 3 TBSP

• TAKE A BOWL ADD PREMIX AND WATER AND WHISK IT FOR 2 MIN
• ADD OIL AND AGAIN WHISK IT FOR 1 MIN
• POUR IT IN TWO 6 INCH CAKE TIN
• BAKE IT AT 180 C FOR 25 TO 30 MIN AT CENTRE RACK

TIN SIZE USE

1 KG CAKE TWO 6 INCH TIN
1 ½ KG CAKE TWO 7 INCH TIN
2 KG CAKE TWO 8 INCH TIN

FONDANT USE FOR 1 KG CAKE COVERING-350 GM

IMPORTANT TIPS

1. GLUE FOR FONDANT- TAKE ¼ TSP XANTHUM GUM OR TYLOSE POWDER ¼ TSP IN 2 TBSP
WATER
2. USE CORNFLOUR OR TYLOSE IN FONDANT TO MAKE FIGURES HARD
3. DRY FIGURE FOR 12 HRS BEFORE PLACING ON CAKE
4. USE PASTA SPEGATTI IN FIGURE
5. DONOT USE TYLOSE IN FONDANT WHILE COVERING CAKE
6. FILL THE COVER WITH BUTTER CREAM OR GANACHE
7. FOR COVERING 6 INCH FONDANT CAKE USE 300 GMS OF FONDANT MAKE A ROUND THIN
ROTI LIKE FIG AND COVER THE CAKE
8. ONCE CAKE IS READY KEEP IT OUTSIDE IN AC ROOM IF TEMP IS HIGH
9. DONOT PUT FONDANT CAKE INSIDE FREEZE
10. STORE THE FONDANT OUTSIDE IN AIRTIGHT BOX
11. TO MAKE SKIN COLOUR TAKE WHITE,YELLOW AND ORANGE FONDANT IN RATIO OF
1:1/2:1/4

SEEMA B GAWAREPATIL RECEIPE IN THIS WRITE UP ARE PROTECTED BY COPYRIGHT LAW, DISTRIBUTION OF SAME WITHOUT
WRITTEN PERMISSION FROM OMSAI COOKING CLASS IS PROHIBITED FOR ALL PLATFORMS.