I have used fondant before but never homemade (you know the product you can buy from a cake decorating store (Wilton Products).
I just read in one of my newer baking books, that you can purchase what is called Satin Ice Rolled Fondant from The Bakers Kitchen (as well as other places sell it). They sell fondant in 2, 5 and 20 lb. containers in all kinds of colors. This is where I will buy my fondant unless I get the energy to make it from scratch again.
This recipe is adapted from a class I took at Zingerman’s.
Zingerman's Fondant
- 2 tbsp. gelatin
- 1/2 cup water
- 1/3 cup plus 3 tbsp. corn syrup
- 2 tbsp. plus 1 tsp. glycerin for making fondant
- 1 tbsp. vanillin (clear and artificial), this is not vanilla
- 1/4 cup shortening such as Crisco
- 9-2/3 cup confectioners’ sugar
Bloom the gelatin in the water for 3 to 5 minutes. This is a step towards ensuring the smooth texture of the fondant. Then melt it so the gelatin will dissolve evenly and become fully hydrated.
In a bowl combine the corn syrup, gelatin and water, glycerin, vanillin, shortening and half of the confectioners’ sugar. Stir until the batter becomes smooth; it will be very sticky.
Add half of the powdered sugar that is left; combine and it will develop kind of a tangled texture.
With the remaining confectioners’ sugar sift a coat onto the work area and place the fondant on it. Knead the fondant for 8 to 10 minutes (you really need to do it this long – a partner is recommended), sifting the confectioners’ sugar on top until it is incorporated. Once this has happened, knead for 2 additional minutes. At this point the fondant should be smooth and pliable.
Wrap the fondant with plastic wrap and place in an airtight container. It can cure overnight or up to 2 weeks. Do not refrigerate!
The fondant I used to cover this cake and also it was used for the roses, ribbons and other decorations.
Recipe by cookingwithauntjuju.com
