How To Make Fondant For Cakes
If you have want to learn how to make fondant for cakes all you need to do is follow a few simple directions. You’ve seen the TV pastry chefs on rolling it out and spreading it on cakes and other confections. It seems so easy. And it is! Dress up your next cake with a different kind of finish – fondant. This elegant confection is simply delicious.
Ingredients for cake fondant:
- 1 (1/4) ounce package of unflavored gelatin
- 2 tablespoons shortening
- 1 tablespoon glycerine
- ½ cup corn syrup
- 1 teaspoon vanilla extract
- 3 tablespoons cold water
- 8 cups sifted baker’s sugar
- Combine the gelatin and water and let the mixture stand until it thickens. Then, place the gelatin mixture in a double boiler and heat until thoroughly dissolved.
- Add the corn syrup and glycerine to the gelatin mixture and mix well. Stir in shortening and melt, then add vanilla. Remove from heat and cool to lukewarm.
- Put four cups of the baker’s sugar in a large bowl and make a well in the center. Add the lukewarm gelatin mixture to the well and stir mixture, slowly adding rest of the sugar until the stickiness disappears from the mixture.
- Begin kneading the mixture when it thickens and knead until smooth and pliable. If the fondant is too thick, add a little water, and if it is too thin, add some more baker’s sugar.
- Three or four drops of food coloring may be added to the fondant when kneading it.
- Add a thin layer of buttercream frosting or heated jam to cake to act as an adherent for fondant.
- Roll fondant to approximately one fourth inch thickness to cover cake.
- Recipe covers an eight or nine inch layer cake or a thirteen inch cake pan.
- Fondant may be stored in a covered container in the fridge. If stored in fridge, bring to room temperature and knead until soft.