The Easy Way to Cook The Best Fondant

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Fondant. Find Out How To Make Delicious Fondant. For longer storage, roll fondant into a ball, then coat with a little vegetable shortening. If fondant is too soft or sticky to roll, knead in a little additional powdered sugar.

Fondant The fondant will give the cake a smooth, glossy surface. Fondant almost sounds too fancy to be fun, but with help from our experts here at Wilton, you'll be able to craft homemade fondant in no-time flat. Whether you're trying to cover a cake, make some flowers, craft a bee, make a bow, create a bouquet of roses, or just need to know how to work with, color or use fondant, we've got you covered. You can have Fondant using 7 ingredients and 6 steps. Here is how you make that.

Ingredients of Fondant

  1. You need of gelatin powder.
  2. It’s of glycerin.
  3. It’s of vanilla essence.
  4. You need of glucose syrup /light corn syrup.
  5. Prepare of to 1kg icing sugar.
  6. You need of shortening.
  7. You need of water.

Rolled fondant has the same texture of clay that is a little stiffer than you are used to, and poured fondant is a very gelatinous, thick liquid. We will not touch too much on poured fondant, as it is less common, but it is used for fillings or covering cakes. Flavoring Fondant is a lovely touch. Stir in a few drops of your favorite flavoring, such as almond, lemon, rose water or orange extract in place of vanilla in the recipe.

Fondant instructions

  1. Put gelatin powder in a bowl, add 1/4 cup water and mix..
  2. Pour the mixture in a metal pan and heat for about 40sec..
  3. Add in glycerin, vanilla and glucose syrup and mix..
  4. Sieve icing sugar, make a well and pour your liquid mixture and knead/ fold. You can add shortening while kneading..
  5. Incorporate the colour you wish to achieve and knead..
  6. Cover your fondant with cling film and store in an air tight container..

In a saucepan, over medium heat, combine the sugar and water. Bring the mixture to a boil and cook until the mixture reaches the soft-ball. This basic fondant recipe is a very traditional, classic fondant recipe. It's kitchen alchemy of the best sort—you start with sugar, water, and corn syrup, and end up with a white, pliable, sugar paste. This rolled fondant recipe uses shortening and confectioner's sugar for a buttercream flavor with the appearance of traditional fondant.