THE american folder it appeared in the United States a long time ago as an alternative to another type of cover even older, made with almonds. The substitution was due to the pleasant and subtle flavor of the American paste, which does not interfere much in the flavor of the cake and which is still successful today. From wedding cakes with flowers that are a true work of art to children’s party cakes like the famous baby shark cake ?
Photo: Cocina dos Sabores
There are several types of cake topping, but each has its special feature. The American paste wins when the goal is to make cakes with very smooth toppings or designs that eventually make the candy very different from a cake. After all, with creativity you can do what you want.
But, there are some little secrets basic so that everything goes right when it comes to production and assembly. And also some doubts in how to use, dye etc. All of this is found in this text, in a simplified and practical way, so that you can do it at home very successfully.
What recipes to use?
As much as it is a type of roof much versatile it’s important to be aware of what recipes to use. The American paste can be a little heavy depending on the amount, so very light dough or with little structure may not do well with the weight.
Photo: James Bold on Unsplash
Or the point is that the surface needs to be very smooth, because, contrary to popular belief, the American paste will hide the defects, it stands out when adapting to the surface.
How to knead
Yes, it is necessary to knead the American paste always before using it. In this way it is possible to soften it so that it can be modeled on the recipe. The main care that must be taken here is not to use your fingertips too much: to don’t create bubbles or air or leave many marks.
Photo: Cocina dos Sabores
Another important point is the choice of the surface for this stage. It is very easy for the dough to stick and hinder the process. Therefore, avoid glass or stainless steel and give preference to marble or coated MDF. If necessary, apply cornstarch to the countertop to facilitate.
How to color
It is possible to buy dough already dyed Colors you prefer, or white and coloring at home with dyes food. To do this, give preference to gel dyes, which are easier to incorporate.
Photo: Wilton
This step three tips are very important: (1) wear gloves, (2) apply the dye little by little to not change the texture of the dough and (3) be careful with some colors that may fade, especially pink and similar shades. If you want to get your hands dirty or have forgotten your gloves, here on this link explains how to get food coloring out of your hands.
Create a pre-cover and apply!
Before application it is important to create a pre-cover that is very “sticky” and smooth, but not too wet. Thus, the dough will set and be completely straight. The most used are ganache, mainly in Brazil. But it can also be buttercream, if it’s not too hot.
Photo: Wilton
Now, with the paste already colored, or still white if you prefer, and the pre-covered cake is time to apply. For this, after opening the dough in the size that is necessary for the cake, lift it with the help of the dough opener and apply it on top of the cake. If you used corn starch leave this part down. Stretch carefully and cut the leftovers.
Watch out for moisture
Taking care of humidity is a very important point, both to understand storage and to understand preparation. What matters is that the American paste is very sensitive to moisture loss, can dry out very easily and can also lose its point when in contact with water.
Photo: Cocina Vital
The necessary precautions, therefore, are: do not leave the bench wet in the preparation, nor add water; if paste remains, store in closed bags; do not use American paste on very moist cakes; and do not store the cake in the refrigerator.
Extra: beyond coverage
The American paste, in the “gross” form, is used only for roofing or smoother modeling. But, it is possible to make other shapes, flowers and whatever comes to the imagination. For this, an “edible glue” called CMC, which absorbs a little of the water and leaves the paste more dense and with quick drying. The proportion is usually 1 teaspoon for every 250 grams.
Complete recipe here.
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Ready to venture out with gorgeous cakes covered with American paste? It may seem difficult, but carefully it works very well!