Homemade Cake Fondant

Cakes are so much delicious but they can also be beautiful artworks. Fondant is a special substance that is utilized to make cakes more attractive and eye catching. Fancy wedding cakes are also made with the fondant. It is soft, flexible and edible. Fondant can be divided into two types, i.e. rolled and poured. Rolled fondant is like sugar dough. It is prepared with sugar, water and corn syrup. To make a flexible double glycerin is also added. Its rolled sheets can be used to decorate the cakes. Whereas, poured fondant is a sweet paste used as icing. This fondant is prepared with sugar, corn syrup and water. Cake fondant is elastic in nature and they can be molded into any shape to make various designs for cake decoration.

Here is the easiest way to prepare homemade fondant. You can follow our recipe for the best results.

Ingredients for Cake Fondant:

Powdered Gelatin                                                                         1 tbsp

Cold Water                                                                                     1/3 Cup

Glucose Syrup / Corn Syrup                                                        1/2 Cup

Glycerin                                                                                           1 tbsp

Shortening / Unsalted Butter                                                      2 tbsp

Vanilla Extract                                                                                 1 tbsp

Confectioner’s Sugar                                                                    8 Cups

Method:

Pour 1 tbsp of gelatin into 1/3 cup of cold water. Take it aside for 4 – 5 minutes to bloom. Take a pan and add half a cup of corn syrup, 1 tbsp glycerin, bloomed gelatin and shortening. Melt all these ingredients over medium heat. Now stir in 1tbsp of Vanilla extract. Let the mixture cool until it is Luke warm. Sift 8 cups of confectioner’s sugar. Now make a well in the center of the confectioner’s sugar and use a wooden spoon to stir in the Luke warm gelatin mixture. Mix rest of the sugar gradually until the stickiness disappears. Then sprinkle some confectioner’s sugar on a clean surface to roll the fondant dough. Continue kneading the fondant dough until it is smooth and does not stick to your hands.

If the fondant is too soft, add a little bit more sugar. If it is too stiff, add a little water, one drop at a time. You can divide the fondant and add a couple drops of food coloring to create various colors. Use the fondant immediately or store it in an air tight container in the fridge. You can put it into the refrigerator for 6 months. When you are ready to use it, bring the fondant to room temperature and knead it again until it is soft. Be creative and have fun with the fondant.