Chefany

Monday, March 22, 2010

Making Better Tasting Fondant at home!

Well, Spring has sprung or is springing... at least here on the Central Coast of California it is...sorry for those who are still under a snow blanket!
Anyway, it is the time to start making all kinds of special occasion cakes and fondant is very expensive to buy but rather inexpensive to make your self. I thought I would give you good recipe for fondant and some explanation as to what you might look for while making it.
You see above you all the necessary items for this recipe. I know many are making this "marshmallow" fondant which they say tastes better than the real thing. However, being the purest that I am I will not use premade marshmallows for my fondant and from what I can tell the marshmallow style is not only plastic tasting from the bagged puffs but rather sticky and difficult to use as well. I am sure there is a trick to it and if you prefer that I am not one to tell you "no" but I prefer this recipe. It isn't going to be anything but SWEET no matter which recipe you use... it is primarily sugar, so there you go!
Here is the recipe and following will be photos and explanations...hope it all helps you fab cake decorators out there!

Better Tasting FONDANT

Makes 2 ½ Lbs. Good for an 8" or 9" cake

3 Tbl. milk
1 Tbl. gelatin
sprinkle gelatin over the water in a shallow stainless pan. Let sit five minutes and then place it over low heat in a shallow pan with simmering water stir until melted.
When it is melted add:

½ cup corn syrup... or glucose which is a thicker substance and gives more structure
1 Tbl. glycerin... you can find in cake decorating stores or online
1/4 cup unsalted butter... this will add to the off white as well use shortening for a whiter fondant 
1 teaspoon pure vanilla... which will give the fondant a slightly off white color 



2# powdered sugar sifted well (8 cups)

Pour the powdered sugar into a large bowl.
Make a well in the center of the sugar and pour in melted gelatin/cornsyrup mixture. Stir mixture with a large spoon until mostly combined then start mixing with greased hands. If dry add water if wet add more powdered sugar. Knead with greased hands until smooth like bread dough.

Fondant can be worked with at once, but works best after it rests for several hours or over night. Wrap tightly with plastic wrap and keep in an airtight container for one month. Can be frozen indefinitely.
A mixer can be used for mixing. Kneading must be done by hand or the texture suffers.

12” layer uses 5# fondant rolled to ¼ “ thick
9 “ layer uses 3 # fondant rolled to ¼ “ thick
6” layer uses 2 # fondant rolled to ¼ “ thick


5 comments:

Alison said...

Thank you for posting this! I have tried Marshmallow fondant and I'm not crazy about working with it. I can't wait to try this one!

Vanilla Queen said...

I'm impressed as I really love fondant (Princess cakes are one of my downfalls). One thought: Encourage the use of glucose OR organic corn syrup. Why? Monsanto, one of the great evils in the food empire, controls our conventional corn crop and the corn syrup is made from genetically modified and corn seeds that have been tampered with. A small step in healing the problem, but a step nevertheless.

Kat said...

Looking forward to trying this. Thanks so much for posting.

Hazel Sigler said...

Hi! I just wanna clarify, in the first 2 ingredients it says milk but in the instruction says water? Which one should i use?

Thanks! This is great blog, btw.

Hazel Sigler said...

Sorry, my question was for the home made fondant.