Are you growing tired of always decorating your cakes with the same old icing and frosting? Then it might be time to start baking like the pros and decorate your cakes with fondant!
Well-made fondant is silky smooth and can be molded to make flowers or decorations, adding wow-factor to any cake.
Simply follow the directions below and you’ll soon be on your way to making perfect fondant!
Method 1: Classic Fondant
1 tablespoon unflavored gelatin
1/4 cup cold water
1 teaspoon almond extract
1/2 cup light corn syrup
1 tablespoon glycerin
2 lbs powdered sugar
1/2 teaspoon white vegetable shortening
1. Prepare the gelatin. Sprinkle the gelatin over cold water in a small bowl and let it rest for two minutes to soften. Place the bowl in a microwave for 30 seconds on high, until the gelatin dissolves.
2. Add the almond extract, corn syrup and glycerin. Add these ingredients to the gelatin mixture and stir until smooth and clear. If the mixture is not turning smooth and clear, microwave it for an additional 15 to 20 seconds on high and stir again.
3. Add the sugar. Sift 1-1/2 lbs of the sugar into a mixing bowl. Make a hole in the center of the sugar and stir the liquid mixture into it. Stir with a wooden spoon until the mixture becomes sticky.
4. Prepare your work surface. Sift some of the remaining 1/2 pound of sugar onto a clean work surface. Any leftover sugar can be added back into the fondant mixture, as needed.
5. Knead the fondant. Turn the fondant onto the powdered work surface and knead until it forms a smooth, pliable mass, adding more sugar if necessary. Rub the vegetable shortening onto your fingers and continue to knead the fondant, working the shortening in.
6. Wrap the fondant in plastic wrap. Place the wrapped fondant in a tightly sealed container to stop it from drying out. The fondant will last for approximately six days, if kept in the refrigerator.
Method 2: Marshmallow Fondant
16 oz bag of marshmallows
1/2 cup shortening
2 lbs powdered sugar
2 – 5 tablespoons of water
1. Wash your hands.
2. Spread shortening all over your table.
3. Spread 2/3 of the powdered sugar all over the shortening.
4. Put the whole bag of marshmallows in your mixing bowl.
5. Add two tablespoons of water to the mixing bowl.
7. Microwave the water and marshmallows. Place the bowl in the microwave for 30 seconds, then remove the bowl and stir. Repeat this process until the marshmallows are completely melted. It should take about two and a half minutes total.
8. Cover your hands in shortening.
9. Pour the melted marshmallows on top of the sugar on the table.
10. Mix the sugar and marshmallow with your hands until it looks and feels like dough. It will be sticky, so add the remaining sugar and continue to knead until you can form a ball.
Re-grease your hands and your work surface with shortening if the fondant is sticking.
If the fondant is tearing easily, it is probably too dry. Add water, a 1/2 tablespoon at a time, and continue to knead.
It should take about eight minutes to get a firm, smooth, elastic ball of fondant that will stretch easily, without tearing.
11. Wrap the fondant in clear plastic wrap.
Place the wrapped fondant in an air-tight container. This way, it will keep in the fridge for up to two weeks.
If corn syrup is not available, you can substitute it with a sugar syrup made with 1-1/4 cups sugar and 1/3 cup water, boiled together until syrupy.