As I’ve said before on the blog, I share a big passion for anything homemade. I just love them. That’s why I have a specific category on the blog for those, the Homemade section, to show that sometimes it is nice to make at home what you can buy in a can in the supermarket. Today, it’s fondant time.
Those working with cupcakes and cakes should have dealt with fondant before, or at least looked it up on the internet. It’s made of sugar, gelatin and glucose, basically. Lots of sugar. I’m not a fan of fondant because it is extremely sweet. When I make decorations with it, I use a thin layer or only small details on cupcakes – like a small ladybug or a flower.
This recipe has always pleased me, ever since I first made it, because the consistency and the final taste are very good, not to mention it is white as snow.
Yields: 600g approx.
4 tablespoons water
1 tablespoon powdered gelatin
1 tablespoon glucose
1 teaspoon almond or vanilla extract
1 tablespoon culinary margarine
700g icing sugar
1 – In a small pan, pour the water and sprinkle the gelatin over. Leave it for about 2 minutes, until the gelatin has absorbed all the water.
2 – Fill another pan, bigger than the previous one, with tap water and turn on the heat. Start a bain-marie with the water now, do NOT wait until the water is boiling to do so, or you’ll risk burning the gelatin.
3 – When the gelatin melts, add the glucose, the margarine in small cubes and the extract. Stir it with a spoon and remove from heat. Doesn’t matter if it’s not all dissolved – the remaining heat will do it for you.
For instance, check my pan and look at the small spots of margarine. That’s OK!
4 – On your table, make a well of icing sugar to hold the mixture, as the picture shows. Do not use all the sugar, you might not need it. In the center, pour the mixture and start to mix the sugar with a spoon.
5 – At first, it will be too sticky to work with your hands, so keep adding the sugar with the spoon. Then, when it has more consistency, work with your hands like you would do a bread. Add more and more sugar until the dough stops sticking to your hands. If you need more, use the rest you left out.
Then it’s ready: your own homemade fondant. I find that it’s best to work with right after it’s made, so if you need to cover a cake, do it now.
To store the fondant, divide in two and roll into a log, then wrap in plastic removing all the air you can. Keep it in a closed bowl for up to two weeks. Since fondant hates water, don’t put it in the fridge.
Next week, Halloween cupcakes using fondant for a cute decoration! Hope you like it!
Do you enjoy working with fondant? Have you ever made yours?