Fondant

Check out the Cake Decorating Page for more, including how to use fondant.

Here’s a homemade Fondant recipe, also known as Sugarpaste. I know for many of us, ready made/rolled fondant is so easily available but at the risk of sounding like a broken tape player, there’s nothing like homemade! Have you ever looked at the ingredients list on your shop bought fondant? Uh huh, that’s what I thought!

This is my basic recipe, without any flavouring whatsoever. Sometimes, depending on what I’m using it for, I add a little vanilla or rose flavouring, just a tiny amount, so as not to be over powering. But this will affect the “whiteness” of the icing ever so slightly. I like to add some fat in it because I find that it improves the elasticity of the fondant and reduces cracks. However, if you live in a really humid country, omit the fat.

Also, I like to use a 50-50 glucose & corn syrup mix, preferring the taste. But this will not give you a brilliant white, for which it’ll have to be 100%glucose.

Please look at some dos & don’ts at the end. However, if there is something troubling you that’s not there, please ask & I’ll add it to the list. Thanks.

Ingredients for Fondant (makes about 1kg)

1kg icing sugar, sifted, in a large bowl

5 tsp gelatine, or substitute

50ml cold water, in a milk pan

120ml liquid glucose (or half corn syrup)

1 tbsp glycerin

1 tsp vegetable fat (omit in high humidity)

about 1-2tbsp more icing sugar for kneading

Method

1. Sprinkle the gelatine all over the water and leave to soak for about 20 minutes.

2. Heat the gelatine/water over the lowest heat possible, stirring to dissolve the gelatine.

3. When the gelatine has dissolved, add the glucose/corn syrup & glycerine, again stirring to mix thoroughly until you get a runny mixture.

4. Have your kneading surface ready dusted with icing sugar.

5. Create a well in the centre of the icing sugar and gradually pour in the glucose mix, stirring constantly with a wooden spoon. Mix thoroughly as much as you can with the spoon.

6. When you get stuck, literally, take the whole mass/mess (!) out onto the work surface. Bring it all together with your hands, dusting with more icing sugar as needed to prevent it from sticking.

7. There will be tiny little crumbs of icing littering the work surface. Don’t be tempted to include them as they remain crumbs, you won’t be able to incorporate them into your big blob completely. Clear the work surface of them.

8. Now comes a bit of elbow grease. Knead your fondant for about 5 minutes until you get a smooth, almost shiny piece of work

9. Wrap tightly in cling film until needed. Will keep for 2 weeks this way, placed in an airtight container.

Hints and Tips

1. I prefer to roll out my fondant with vegetable fat instead of icing sugar. In hot & humid climates, I suggest corn flour.

2. Keep all extra bits of fondant in cling film to prevent drying out.

3. When colouring fondant, always use gel/thick colours not your liquid types.

Hot Climates

1. Logic tells you, working in an air conditioned/cooler room will make the fondant sturdier.

2. Please do not store your finished cake in the fridge, as it will sweat when you bring it out.

3. Add 1-2 tsp of gum tragacanth to the 1kg fondant, knead it in thoroughly. This should allow your fondant to stand up to the heat.