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How to Make The Best Fondant

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Fondant. Find Out How To Make Delicious Fondant. This is a thin, translucent fondant that can be tinted with food coloring. For best results, cakes or petits fours should be covered with a thin layer of almond paste or a perfectly smooth layer of frosting before adding the fondant.

Fondant If fondant is too soft or sticky to roll, knead in a little additional powdered sugar. 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. You can have Fondant using 6 ingredients and 20 steps. Here is how you achieve it.

Ingredients of Fondant

  1. It’s of water.
  2. Prepare of gelatin.
  3. You need of glucose syrup.
  4. It’s of tspn pure glycerine.
  5. Prepare of pkt icing sugar.
  6. You need of tspn pepper mint/vanilla extract(optional).

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. Fondant icing, also commonly referred to simply as fondant (/ ˈ f ɒ n d ə n t /, from the French: listen (help · info)), is an icing used to decorate or sculpt cakes and pastries. It is made from sugar, water, gelatin, vegetable fat or shortening, and glycerol.

Fondant instructions

  1. Put cold water in a sufuria.
  2. Add gelatin.
  3. Stir well.
  4. Let it settle for 20mins as it thickens.
  5. Then put it on heat but inside another pan with water till it melts (don't heat directly).
  6. Add the glucose syrup.
  7. Then the glycerine and pepper mint /vanilla extract while still on heat(optional).
  8. Sieve the icing sugar in a bowl.
  9. Add the above melted syrup to the icing sugar.
  10. Then mix well to the right consistency.
  11. Knead well to acquire a perfect finish.
  12. Knead thoroughly to the right consistency.Once it becomes less sticky to the hands it's ready.
  13. You can also check if it's ready when you fold it and stretch a little bit…it should not break.
  14. Oil it then wrap in a cling film. Oiling prevents hardening (I prefer solid cooking fat).
  15. Take a piece then roll to a big shape, use corn flour to roll it.
  16. Right enough to cover your cake,before covering it with the fondant use a little bit of royal icing to cover the crumbs it also enhances the cakes firmness.
  17. Then cover your cake basing on its shape,then trim the unwanted pieces.
  18. Shape perfectly as you smoothen it.
  19. Apply the same to the rest of the cakes.
  20. Till you acquire a perfect finish.
See also  Fondant Chocolat Marmiton

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. Press all the pieces of pliable fondant together and knead in any flavoring or coloring. Fondant is an icing-like substance used to decorate or sculpt pastries. There are several types (a couple of times I made fondant by melting marshmallows) but the one I will show you here turned out to be the best for sculpting and covering cakes.

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