This is an easy recipe for fondant. This recipe yields enough to cover and decorate a 10 inch cake. This recipe makes approximately 36 ounces.
Assemble all your tools and ingredients. Before you start, read through the entire recipe.
Ingredients:
1 Tablespoon plus 2 teaspoons of unflavored gelatin (an unflavored gelatin envelope contains 1 Tbsp.
1/4 cup cold water
1/2 cup glucose
2 Tablespoons solid vegetable shortening
1 Tablespoon Glycerin, an edible glycerine from Cake Art
2 lb bag of confectioners sugar
Decorating color, if desired
1 teaspoon clear vanilla, almond, or lemon flavoring
A Wonder Cup is the best way to measure glucose. Spray the measuring cup, your measuring spoon and any other utensils (e.g. Spray it with nonstick cooking spray before you use it. Glucose has the best stickiness!
You will need the following tools:
2 Cup Glass Measure
Spoon
Pot or small saucepan
Measurement Spoon or Wonder Cup
Large bowl
Wooden Spoon
Plastic wrap
Food storage bags or containers that are resealable
1. Before you start, make sure to measure all ingredients. Put water in a 2-cup glass measuring cup. Use a thin stream of water to dissolve the gelatin. Avoid “clumps”. The gelatin should have absorbed water within 3 minutes. It will become thick after that.
2 Pour about half an inch water into a shallow pan. Place the pan on the stove at low heat. The gelatin measuring cup should be placed in the saucepan. Gently heat the mixture until it dissolves completely. Add glucose, mixing well. Add the shortening. Once the shortening has melted, turn off the heat. If you wish to color the whole batch, add the glycerine and flavorings of your choice. Let cool to room temperature.
3. Combine half the confectioner’s sugar with the rest in a large bowl. Place your gelatin mixture in a large bowl. Use a wooden spoon to stir the sugar into the gelatin. Continue adding sugar little by little until you have a sticky dough.
4. Dust your work surface lightly with confectioners’ sugar. After scraping the fondant off the surface, you can apply a light coat of shortening. Use your best play-dough technique or bread kneading to knead the fondant until it is smooth and elastic with a satiny appearance. The dough should be soft enough to allow you to insert your finger in it.
5. You can add more sugar to the fondant if it is still too soft. But be careful, you don’t want it to become too stiff. Once you’re satisfied with the texture, wrap it in plastic wrap and let it rest for at least 1 hour.
6. Now your fondant can be used. You can color only a small portion of the fondant by dip your toothpick in the desired coloring and then swipe it across the fondant. You can pull and stretch the fondant to blend in your chosen color. You can also use a portion of colored fondant for a different shade.
7. Keep the fondant covered until you use it. This will ensure that it doesn’t dry out.
8 Do not use immediately. This can be placed in an airtight container, or a freezer-type resealable bag. Press out as much air as possible. This is a great option if you have a vacuum-type food storage system. Fondant should be kept in a tightly sealed container in the fridge if it is to be stored for longer than one week. Before opening fondant, let it cool to room temperature. Do not freeze. If fondant feels a little dry after being brought to room temperature, you can add a small amount vegetable shortening.
