I love working with fondant. It’s versatile, easily colored, gives an almost flawless finish, and allows for endless design options. It’s also pretty easy to make! For those interested in cake decorating – if you’ve never used fondant, roll up your sleeves and give it a try!! Don’t buy the Wilton mix – it’s expensive and popular vote says it tastes like crap. Here is a recipe to get you started:
(source: The Confetti Cakes Cookbook by Elisa Strauss)
9 cups plus 2 Tbsp (32 ounces) confectioners’ sugar (also known as icing sugar)
3 Tbsp cold water
1 Tbsp unflavored gelatine
½ c (4 ounces) light corn syrup
1 ½ Tbsp glycerin
1 Tbsp pure vanilla extract
- Place 6 cups of the confectioners’ sugar in the bowl of an electric mixer fitted with a paddle attachment.
- In a small bowl combine the cold water and gelatine. Allow the mixture to sit for 2 minutes.
- Place the gelatine mixture in a double boiler and melt over low heat. Remove from heat and stir in the corn syrup, glycerine, and vanilla.
- With the mixer on low speed, pour the gelatine mixture into the confectioners’ sugar. Turn the mixer to medium speed and beat until a sticky ball forms.
- Using a spatula coated in shortening, scrape the dough onto a clean surface and knead in the remaining confectioners’ sugar until the fondant is smooth.
- Wrap the fondant in several layers of plastic wrap and store at room temperature for at least 24 hours in an airtight container before using.
Makes 2 lbs – enough to cover a 10″ round cake (4″high).
You can still make this without a mixer (but you’ll work harder!). Follow steps 1 to 3. At step 4, mix with a wooden spoon or your hands (the gelatine mixture may still be hot!). Continue to step 5 (kneading).
Do not get fondant wet – it becomes sticky and difficult to use.
If too sticky, add a bit more confectioners’ sugar. It should be the consistency of “Play Doh”.
It’s best to leave fondant covered cakes in a cool, dry area. Fondant covered cakes that are placed in the fridge may form condensation when removed from the fridge – not pretty.
Change up the flavour by substituting the vanilla extract with another extract (mint, almond, lemon, etc.).
When rolling the fondant, press into a circle using the heel of your hands (as if you were making a pizza) – it will be easier to roll. Keep dusting your work surface with cornstarch or confectioners’ sugar to ensure the fondant doesn’t stick.
To tint your fondant – add a little food color at a time until you get the color you’re looking for (do not use liquid food color – gel paste food color can be purchased from Michaels/BulkBarn/WalMart under the Wilton brand. My preferred food coloring is Americolor which I order from this company: http://www.vanillafoodcompany.ca).
Need some guidance in covering a cake with fondant? Do a search on youtube.com – lots of videos and different techniques.
Have some fun. Play Cake Boss for a day. Send me pics of the finished product!