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Working with Fondant is by far my favorite, whether covering cakes or decorating, I like buttercream and enjoy working with it... But I LOVE working with Fondant! For me, the biggest draw back in this was always the price! Fondant is so expensive. The saving grace for my fondant passion took place about 8 years ago, it was the day I watched another decorating make her own fondant from scratch and I NEVER looked back.
After trying several different versions, here is the recipe that I came up with and the steps that I personally prefer!
Fondant Decorating Tools: https://bakell.com/collections/decorating-tools
Rolled Fondant From Scratch
Place 4 packages of unflavored gelatin and 1/2 cup of COLD water into a sauce pan (with the heat off!) and stir together. Let this stand for 5 - 10 minutes until mixture gets thick like rubber.
Turn heat on very low, heat the mixture until "melted" (not cooked, but melted), after the mixture is runny, add 1 cup of corn syrup and slowly stir into the unflavored gelatin as everything melts together. While mixing add the shortening and stir until the shortening is ALMOST all melted.
*take the pan directly off the heat once it looks like the below picture and continue gently stirring while it cools:
While the mixture is cooling, add the glycerin and stir occasionally for about 10 minutes.
Optional: you can add food dye or flavoring at this time if desired
As this sets, get your mixer ready with half of the confections' sugar, once the mixture in the pan starts cooling and thickening a little, you will want to pour it in the middle of your sugar as seen below:
*Tip: place a damp towel over your mixer before turning it on to prevent sugar from "fluffing" in the air, but don't keep it on there too long so you don't overheat your mixer! Just long enough that the sugar starts mixing in.
Add sugar as needed until thick enough to knead your fondant yourself, empty mixer onto a fondant rolling mat and knead until you reach your desired consistency.
*Note: Keep in mind, while fondant is still slightly warm from heating and kneading it will be a softer consistency than it will be a day later, so always shoot for a slightly softer consistency than you will want after it cools.
Store fondant in a high quality zip-lock bag, Tupperware to keep fresh.
***NOTE: this recipe makes about enough to cover a 3 tiered cake. Cut the recipe in half or double depending on your needs.
Fondant Decorating Tools:
*Update: My sister recently used this recipe, she noted that it was fairly easy to follow although made quit a bit more than she needed! ;) Her handy work results!
She used the following fondant decorating tools!