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The best fondant recipe!

by sarah (follow)
icing (2)      FONDANT (1)      CAKEDECORATING (1)     
This fondant recipe from Michelle Foster is almost fail-proof for the beginner cake decorators like myself. Easy to make, tastes delicious and comes out smooth and easy to roll out. The only recipe you will ever need for fondant! x x

Preparation Time: 30 minutes
Cooking Time: store overnight
Makes: enough to cover two medium sized (23inch) cakes


1/2 cup of cream
3 Tbsp of gelatin
1 cup of corn syrup (you can use glucose syrup)
3 Tbsp of butter
3 Tbsp of glycerine (if you canít find this, vegetable oil is a great substitute)
2 tsp of vanilla
dash of salt
1.5KG of icing sugar

Put the cream in a microwave-safe bowl and add gelatin, stir to combine. Let the gelatin bloom or become firm (about 5 minutes).

Place bowl in microwave, and heat for 1 minute on high. Stir. Gelatin should be melted in to a smooth liquid but if not, place back in microwave for 10 second intervals until it is.

In a separate bowl add corn syrup, glycerin, butter, vanilla and salt. Add this mixture to the gelatin and stir to combine.

Return mixture to the microwave and heat for 2 minutes on high. Butter should be close to, if not melted. Stir to combine and set aside to cool to room temperature.
Sift half of the icing sugar in to a large mixing bowl. Strain the cooled liquid ingredients in to the powdered sugar and mix by hand until just combined.

Add half of the remaining icing sugar (sifted), and mix together very slowly with a dough hook on your electric mixer
Continue to add the rest of the powdered sugar (sifted), once cup at a time until the fondant comes together and resembles a soft ball. The fondant should stick to the dough hook when lifted up and not slide off.

Clean your bench space completely and dust lightly with your combination of cornflour/icing sugar mixture (about 1/2 cup of each).
Knead fondant on surface for several minutes until it is nice and smooth and slightly soft.

Shape it in to a ball and wrap with glad wrap that has been coated with vegetable oil or copha (vegetable fat). Wrap the fondant twice in glad wrap and then put it in an air-tight container. Store away from sunlight, in your pantry overnight.

When youíre ready to use your fondant, take it out from the pantry and unwrap. Divide the fondant in to smaller pieces to make it easier to work with. Knead each part separately and keep any fondant you are not using at the time covered to keep it from drying out.

Use a mixture of half cornflour and half sifted icing sugar for dusting on your bench. The combination of the two will stop the fondant from sticking to your bench.

When you are ready to use your fondant, remove it from the pantry and divide it into portions so that it is easier to knead. Now, your fondant will most likely be hard like mine was. Pop it in the microwave for 5 second intervals! DONíT go any longer as you will melt your fondant. Every time you take it out of the microwave, knead it on a bench dusted with the flour/sugar mixture and if it is still hard, chuck it back in the microwave for 5 seconds. Repeat the process until you get your fondant to a soft and smooth consistency where you can knead it.

When colouring your fondant, use the Americolor brand for more vibrancy. They are only about $4 each and are well worth it. Prick a skewer in to the colour and then punch holes of colour all over the fondant. Knead it for aaaaaages so that the colour is even and there are no streak marks. The deeper the colour, the more you knead. This part will test your patience!

When rolling out your fondant, make sure you lift it slightly and turn every time you roll it to stop it from sticking to the bench. Once you have rolled it out enough to cover your cake, gently place it over the centre of your cake and slowly lay it down to cover it. Using a fondant smoother or spatula, gently start flattening out the top of the cake before smoothing down the sides of the cake. Start at one point and move around the side of the cake, top to bottom, to avoid and folds or cracks.

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