The
best way in which to accomplish this is to put the platter in a cool
place and make it perfectly level before the sirup is poured into it.
[Illustration: FIG. 8]
[Illustration: FIG. 9]
When the mixture has cooled to the extent that it no longer retains any
heat, it is ready to be stirred. As already explained, a putty knife or
a wallpaper scraper is the most satisfactory utensil to use for this
purpose, especially if a large batch is being made. However, a small
batch may be stirred very successfully with a case knife. With whatever
utensil is selected, scrape the fondant up into a heap, and then, as in
Fig. 10, start the working. See that all parts are worked alike.
Continue the operation, occasionally scraping off the knife or the
paddle used. The first indication of the creaming stage will be a cloudy
look in the mixture and a slight thinning of it, so that the work will
be easier for a few minutes. It will then gradually begin to harden, and
when the end of the work is reached the hardening will progress rapidly.
At this stage, try to get the mass together, see that no loose fragments
cling to the platter, and pile all into a heap.
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