C)fine sugar ~ 120gm cream of tartar ~1/4tsp egg white ~ 6pcs
Method :
1) dissolve (Ing A )in a double boiler, stir constantly until smooth ,leave to cool. 2)combine (Ing B) mix well. 3)whisk (Ing C )until peak foam. 4)mix egg white ( Ing C ) into cheese mixture ( Ing A,B )with a spatula. 5)pour batter into 10" lined square cake tin. 6)bake at preheat oven 150`c with water bath for 1 hour 10 mins.
method : 1) Put all the ingredients together and mix well. 2) Line a 5 cupcake pan,with cupcake papers. 3)spoon the mixture into the cupcake papers- dividing evenly amoung the 5. 4) Bake in a pre-heated oven at 18oc for 25 minutes.
~Fondant~
Ingredients:
Unflavored gelatin ~ 5g Water ~ 15g Glucose ~ 22g Glycerin ~ 5g Icing sugar (sifted ) ~250g Icing color and flavoring ~ as desired
Method:
1) sprinkle gelatin on cold water, let stand until thick, about 10 minutes. 2) place gelatin mixture over double boiler and heat until dissolve. add in glucose & glycerin and combine well. cool until lukewarm. 3) place icing sugar in a bowl and make a well, pour the lukewarm gelatin mixture into the well.mix in icing sugar and adding more, a little at a time,until stickiness disappears. 4) knead in remaining sugar, knead until the fondant is smooth, pliable and does not stick to your hands.if fondant is too soft, add more sugar. if too stiff ,add water(a drop at a time) 5) use fondant immediately or store in airtight container in a cool,dry place. 6) do not refrigerate or freeze.when ready to use, knead again until soft.