Home made fondant recipe
Ingredients
Ingredients
- Unflavoured Gelatin - 1 tbs
- Cold Water-1/4 cup
- Lemon or Almond Extract - 1tsp
- Glycerine -1 tbs
- Liquid Glucose - 1/2 cup
- Icing Sugar-900 gm
- Shortening/ Vanaspathi-1/2 tsp
Instructions
Procedure
- In a bowl of cold water, sprinkle gelatin and let it stand for two minutes.
- Heat it in a double boiler/ microwave at 10 second intervals until the liquid becomes clear.
- Add the extract.
- Add glycerin and glucose.
- Gently mix until it melts. IF not heat it on double boiler once again.
- In a large bowl sift 750 gm of icing sugar.
- Make a well in the centre and add the liquid.
- Mix with a wooden spoon until everything is incorporated.
- Keep on adding extra icing sugar until you get slightly sticky dough.
- Dust your work bench with icing sugar and transfer the dough to the bench.
- Knead it until smooth and pliable. Add extra icing sugar if necessary.
- Apply the shortening/ vanaspathi in your hands and knead the fondant.
- Cover with two layers of cling wrap and let it rest for 24 hours before using it on cakes.
Notes
Here are some tips on tricks for handling fondant:
Fondant and water don't go together well. If you are working in a humid climate, the fondant goes very sticky and it will be very tough to handle. It also becomes very shiny. To avoid this, always work in an air conditioned room. Or work with you fan switched on.
If the fondant becomes shiny after you have draped the cake, then place it under a fan and let the fondant dry for two hours. You can also place it under a yellow lamp to dry it faster. And to avoid fondant sticking to work surface, use corn flour to dust. Corn flour is better than icing sugar as it absorbs the water easily.
Always allow the fondant to mature for 24 hours before using it in the recipe. If you feel that the fondant is sticky, add a little bit of vanaspathi or shortening and knead.
Store fondant under two layers of cling wrap and a zip lock bag. This will ensure that the fondant doesn't dry. If not using for a week, then place the zip lock in an air tight container and refrigerate. You can also place the box in freezer. Thaw it inside the fridge for 24 hours before bringing it to room temperature.
If your fondant has dried and is developing cracks while rolled, knead it along with a tsp of glycerine and little shortening/ vanaspathi to make it smooth and pliable.
Colouring fondant is quite easy. Use gel colours to get the shade you want. Take little amount of gel colour at the tip of a tooth pick and press it against the batch of fondant you want to colour. Knead it to incorporate the colour. If it becomes sticky, add little icing sugar and knead.
If you want darker shade in fondant, you need to make chocolate fondant and then add the colours. If added to white, it always will result in pastel shades.
To make chocolate fondant, substitute 1 cup of icing sugar with one cup of cocoa powder in the original recipe. And proceed as per the recipe.
The colour of fondant darkens with time. So make the fondant two shades lighter than the needed shade and after two hours of resting the fondant will turn darker.
It is very easy to paint on fondant. Use gel colours along with a little vodka to paint. Once applied, vodka will evaporate quickly and the colour will dry fast. As vodka evaporates, you can serve it to kids also.
To make gumpaste with this fondant, take 250 gm of fondant and add 2 tsp of tylose or CMC powder and knead. Your gum paste is ready for making sugar flowers.
Fondant and water don't go together well. If you are working in a humid climate, the fondant goes very sticky and it will be very tough to handle. It also becomes very shiny. To avoid this, always work in an air conditioned room. Or work with you fan switched on.
If the fondant becomes shiny after you have draped the cake, then place it under a fan and let the fondant dry for two hours. You can also place it under a yellow lamp to dry it faster. And to avoid fondant sticking to work surface, use corn flour to dust. Corn flour is better than icing sugar as it absorbs the water easily.
Always allow the fondant to mature for 24 hours before using it in the recipe. If you feel that the fondant is sticky, add a little bit of vanaspathi or shortening and knead.
Store fondant under two layers of cling wrap and a zip lock bag. This will ensure that the fondant doesn't dry. If not using for a week, then place the zip lock in an air tight container and refrigerate. You can also place the box in freezer. Thaw it inside the fridge for 24 hours before bringing it to room temperature.
If your fondant has dried and is developing cracks while rolled, knead it along with a tsp of glycerine and little shortening/ vanaspathi to make it smooth and pliable.
Colouring fondant is quite easy. Use gel colours to get the shade you want. Take little amount of gel colour at the tip of a tooth pick and press it against the batch of fondant you want to colour. Knead it to incorporate the colour. If it becomes sticky, add little icing sugar and knead.
If you want darker shade in fondant, you need to make chocolate fondant and then add the colours. If added to white, it always will result in pastel shades.
To make chocolate fondant, substitute 1 cup of icing sugar with one cup of cocoa powder in the original recipe. And proceed as per the recipe.
The colour of fondant darkens with time. So make the fondant two shades lighter than the needed shade and after two hours of resting the fondant will turn darker.
It is very easy to paint on fondant. Use gel colours along with a little vodka to paint. Once applied, vodka will evaporate quickly and the colour will dry fast. As vodka evaporates, you can serve it to kids also.
To make gumpaste with this fondant, take 250 gm of fondant and add 2 tsp of tylose or CMC powder and knead. Your gum paste is ready for making sugar flowers.