I have done my fair share of homemade fondant and really at this point, I just buy it or use buttercream for my cakes. But if you are up for the hard work, this recipe is reliable and it comes together quickly.
It really helps have been worked with commercial fondant before doing it at home to have a clear notion of how flexible the fondant should be.
Homemade Fondant
enough to cover a 9′ cake
Ingredients:
- 1 envelope unflavored gelatin powder (7 grams)
- 1/4 cup cold water
- 1 teaspoon lemon extract, orange, almond, etc.
- 1/2 cup light corn syrup (Karo brand) (not sure what this is called in Chile)
- 1 tablespoon glycerin (sold here along with the pastry, dyes, etc.)
- around 908 grams of powdered sugar
- 1/2 teaspoon shortening
Preparation:
- In a small dish put the water and sprinkle with the gelatin and let stand 2 minutes. Put in the microwave on HIGH for 30 seconds or until dissolved. Add the extract is to be used. Add the corn syrup and glycerine, stirring until transparent and fully integrated. Reheating if necessary.
- In a large bowl sift 680 grams of powdered sugar. Make a crater and pour the mixture of corn syrup. Mix with a wooden spoon. It will form a sticky dough. Star adding more sifted powdered sugar until the dough is firm. Knead in to take as much powdered sugar as possible while still being flexible. Once ready, slather shortening in your palms and knead the fondant. Wrap in plastic wrap and put in a Ziploc bag, refrigerate overnight. The fondant is easier to work rested. It can be refrigerated for up to a month or freeze up to 3 months.
- Roll over a silicone mat (Silpat) greased with shortening to prevent sticking. Work fast because the fondant dries and stops being flexible.
Recipe adapted from Toba Garrett, from her book “The well-decorated cake”
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