Friday, August 28, 2009

Classic Rolled Fondant

I've got some requests for the recipe of the fondant that I use for covering cakes. I've tried recipes off the internet, as well as from books, and this is a hybrid of these recipes, with some tips I learned through trial and error. Here's wishing you plenty of fun with fondant!

Classic Rolled Fondant

1 kg icing sugar
1 tablespoon gelatine powder
1/4 cup cold water
1/2 cup glucose water (sometimes labeled as glucose syrup or maltose syrup)
1 tablespoon glycerine
2 tablespoon Crisco (vegetable shortening)

1. Sift the icing sugar into a large mixing bowl and put around 1/2 cup aside.
2. Place cold water in a metal bowl and sprinkle gelatine over the water. Leave for 5 minutes.
3. Fit metal bowl with gelatine mixture over small pot of simmering water. Make sure bottom of bowl is not touching the water.
4. Stir gelatine mixture until totally dissolved and liquid is clear.
5. Add in glucose water and glycerine. Stir until well mixed.
6. Add in Crisco and stir till totally melted. Remove from fire.
7. Make a well in the centre of the icing sugar and pour in the liquid mixture. Mix thoroughly with a lightly greased spoon. It should form a sticky dough.
8. Move dough onto a clean, greased surface and knead with lightly greased hands.
9. Gradually add leftover icing sugar by sprinkling onto dough and kneading.
10. Stop when the right consistency is reached. Fondant should resemble a smooth stone and when dropped, it should spread slightly, yet keep its shape.
11. If the fondant is too dry, add warm water, if it is too sticky, add more sugar.
12. Wrap twice with cling film and store in an airtight container in a cool dry place. Do not refrigerate. Fondant can keep for weeks.

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