Fondant is one of the most-used ingredients in cake decorating, and it is a shame that too many people pay high prices for it. This severely cuts into your profits as a cake decorator, and is not necessary when fondant is so easy to make!
How to Make Fondant at Home
Are you ready to learn how to make a beautiful and flawless fondant in your own kitchen? Here are some tips to get you started – as well as a tasty recipe!
– Don’t ever freeze or refrigerate your fondant, the moisture inside the fridge or freezer can destroy the fondant.
– Use a silicone rolling pin when rolling out your fondant instead of a wooden rolling pin to prevent unwanted stickiness.
– If the fondant edges (after rolling out) seem to be a little dry or are cracking, rub on some vegetable shortening in small circular motions.
To start off you’re going to need the following ingredients:
- 1 tablespoon + 2 tablespoons of Unflavored Gelatin
- ¼ cup of cold water
- ½ cup of glucose
- 2 tablespoons of vegetable shortening
- 1 tablespoon of glycerin
- 8 cups of Confectioners Sugar sifted
*Makes enough fondant to cover one 10 inch round.
how to make fondant
Step 1- Add cold water to gelatin and let it sit until it thickens (usually less than 1 minute).
Step 2- Put gelatin into the bottom of a double boiler and melt it.
Step 3- Add glucose and mix well.
Step 4- Stir in shortening and just before it melts remove it from the heat and add the tablespoon of glycerin.
Step 5- Right now is the best time to add the flavoring and/or color. Just mix it right in and allow mixture too cool until it’s lukewarm.
Step 6- Put 4 of the 8 cups of Confectioners sugar into a bowl and make a well.
Step 7- Pour lukewarm gelatin mixture into sugar well and stir until stickiness disappears.
Step 8- Knead in remaining sugar until fondant is smooth, pliable and doesn’t stick to your hands.
*If fondant is too stiff at first, add more sugar a pinch at a time. If it continues to stay hard, add water one drop at a time.
Step 9- Use fondant immediately, or wrap it in plastic wrap, and place it in an air tight container. Store the container in a cool, dry place.
*Never refrigerate or freeze your fondant!!!
Step 10- Knead the fondant for about 5 – 15 minutes before you use. you want a pliable, smooth texture.
how to make fondant
You now have your very own fondant for a fraction of the cost, and can make more cakes!