How to make your own fondant from scratch

how to make your own fondant from scratch

Homemade Fondant Recipe

Dec 09,  · For a Homemade Fondant (without marshmallows) that holds STRONG COLORS, check out my latest video of DuraColor Fondant here: Fondant is a smooth sugar paste cake coating that is rolled out with a rolling pin. The smoothness of this icing allows you to decorate a cake more extravagantly then you can with your typical icing. If you have ever wondered how professionals got their cakes to look so smooth, this is the secret.

This homemade fondant recipe not only teaches how to make rolled fondant from scratch, it is packed scrratch tips and tricks for best fondant results. Learn how to make delicious fondant of various flavors with this easy fondant recipe. Fondant is a very versatile icing. It has taken cake decorating to a whole new level with its ability to not only hos used as a cake covering but also to make stunning 3D sugar figurines and flowers.

Despite this, there are often not-so-positive reviews on its taste. Most commercially purchased fondants are expensive. Where we find cheaper ones, they usually taste so bad that people just peel and throw them away. The good news is, fondant can be made at home from scratch, with just a fraction of the cost used to purchase it. And rrom plus point is, this fondant is so much better in taste when you make it on your own that you would actually want to eat it!

There are 2 ways to make your own homemade fondant. One is a quick method using marshmallows, and the other is a make-from-scratch method using gelatin and sugar that is on this page. Both will give you pretty much the same results. With marshmallow fondant findant, you would melt the marshmallows and knead icing sugar to it until it reaches a dough-like pliable consistency.

This is a quicker method but would be using commercially made marshmallows, which then makes it not so made-from-scratch anymore. With the homemade rolled fondant, the sctatch takes longer, but you know exactly what goes into your fondant and, therefore, really fits the homemade fondant title. Rolled fondant is fondant that can be rolled and hiw. It is called rolled fondant to differentiate it with poured fondant, which is of a pouring consistency.

My fromm to fondant was via my own homemade fondant recipe. It was only when I started to sell more cakes that I switched to commercially made ones to save time. Nevertheless, this was the recipe I used all along and would definitely recommend to anyone who want to try their hands at making it their own. And one best point about this homemade fondant recipe is that I could use it to make 3D figurines without any additional CMC or gumtex.

It holds shapes very well and is really easy to handle. The main ingredients in my homemade fondant icing recipe are icing sugar, gelatin, liquid glucose, water, glycerin, and rose essence. It is always advisable to how to rid your body of toxins fast gel-based colors to color fondant.

Water-based coloring is often too watery, and that can affect the consistency of the fondant. Gel-based colors are very concentrated, and you only need to add yoir in minimal quantities, which do not affect the texture of the fondant.

When making a large batch of colored fondant, it is best that the coloring is added to the gelatin solution before mixing it with icing sugar.

If you need to color only small amounts of fondant, the only option is to knead the color gondant fondant once is it done. Food coloring can stain your hands, and you should wear food-grade gloves when kneading the colors in. Change the gloves each time you change the color, or you could end up jow the colors getting mixed up in your fondant.

I have used rose essence in my homemade fondant recipe above, and this can be changed to any other flavoring you like. Add the flavoring to your gelatin solution before mixing it with icing sugar, as this is the best way to get the flavoring evenly in your fondant.

Working with fondant can how do you unsubscribe to pandora one quite a fondnt affair, and you would need to use shortening or icing sugar to handle it kwn ease.

I have only used icing sugar when handling this fondant, but I do know some recipes that call for the use of shortening like my marshmallow fondant recipe. If you prefer shortening, by all means, use it. When working with fondant, dust your workspace with icing sugar before turning the fondant over to knead it. Dust with more sugar when rolling the fondant to cover cakes.

If you are using the fondant to make 3D decorations or small cutouts, you can use either shortening or icing sugar to prevent it from sticking. To roll your fondant, you would need to knead it first to allow it to soften a little and to remove creases. Once it becomes pliable, dust your workspace generously with icing sugar, place your fondant on it, sfratch roll with a rolling pin.

When rolling large amounts of fondant, it is best to use a large rolling pin. Constantly lift and reposition the fondant to prevent it from sticking to your workspace. Dust with more icing sugar how to make your own fondant from scratch necessary. For large fondant pieces, it would be difficult to lift and reposition them by hand. Loosely roll one side of the rolled fondant onto your rolling pin, dust the workspace underneath with icing sugar, and unroll the fondant.

Repeat the process for the other sides of fondant without totally lifting the fondant off your workspace and continue to roll the fondant to the desired thickness. Here is a video by Wilton, demonstrating the steps to cover a cake with fondant. It will definitely get better as you do more and more of these cakes.

If you want to practice, use a styrofoam cake dummy. I have a similar rolling mat that is used in the video. It is definitely an excellent investment as it comes with measurement guides, making it easy to measure the diameter of the rolled icing. Very good and precise explanation. Thanks so much. Can you use corn starch instead of icing sugar when rolling out? Thank you Vivian. I have never tried using corn starch to dust fondant for cake covering, so I am not sure if it will have any effect on the fondant.

I have used corn starch for gum paste and fondant when making small decorations though, and often use a soft brush to dust off the corn starch after rolling and cutting, and it always works fine. Your email address will not be published. Save my name, email, and website in this browser for the next time Vondant comment. This site uses Akismet to reduce spam. Learn how your comment data is processed. Homemade Fondant Recipe. Course: Dessert. Cuisine: American. Keyword: Homemade Fondant Recipe.

Prep Time: 50 minutes. Cook Time: 10 minutes. Total Time: 1 hour. Yield: 1 kg. Author: Priya Maha. Metric — US Customary. Instructions Pour water into a heatproof bowl. Add gelatin and mix. Double boil the mixture until gelatin is completely dissolved and the what is the bc provincial sales tax rate turns opaque.

Add liquid glucose and glycerin. Stir well. Remove from heat and leave aside to cool slightly. Sift icing sugar into a large bowl and make a well in the center. Pour the gelatin solution in the center and using the back of a spoon, stir the sugar into the gelatin slowly.

Once the sugar starts coming together in a dough-like consistency, turn it over onto a clean workspace and knead until it is no longer sticky. The fondant can be used immediately or stored for later use. To store the fondant, wrap it tightly with cling wrap and keep in an airtight container.

Keep unused icing covered or it will dry up and harden. Previous Post: « Glaze Icing. Next Post: Butter Icing Recipe ». Comments Nice and simple. Can glucose syrup be used instead of glucose syrup? Hi Sar, Yes, you can use corn syrup in the exact same quantity as the liquid glucose. Hi Sar, To make 3d figurines you can add 1 tsp of tylose powder for every g of fondant.

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Once you have already made your cake, the next step is equally just as important. After all, presentation is also an important facet in the art of cake making. Sugar paste — also known as fondant, rolled fondant, or ready to roll icing — is one of the basic pastes used in cake decorating and sugar crafting. On its own, it is used primarily to cover and finish cakes in one smooth icing. It is very simple to make that you can make fondant from scratch, and yet it is versatile and flexible enough to be used as cake embellishments and decorations as well.

It can be used as an alternative to gum paste because of its more pleasant taste. However, if more firmness is needed in the decoration, gum tragacanth or Tylose powder can be added to give the sugary dough a little more extra strength, making it possible to make sturdy figures of people, things, and animals out of the sugar paste. They say that we eat with our eyes, so perfecting your sugar paste is necessary to get a head start in sugar crafting.

You can also make fondant from scratch for your vegetarian or vegan friends! Instead of using gelatin, use agar-agar powder which you can buy at your local Asian groceries. In order to take your cake decorating skills to the next level, we highly encourage you to become a member of Learn Cake Decorating Online , where aside from the existing online tutorials, you also get two new high-quality tutorials each month.

Aug 16, Add the liquid glucose and stir up the mixture until everything is mixed together. If you are using a microwave, heat the gelatin and water for about 30 seconds, until the gelatin has completely dissolved. Put half of the icing sugar into a mixing bowl. Create a hole in the center of the sugar. This is where you will be putting the warm gelatin mixture that is still cooking in the stove or the microwave. Start mixing from the center outwards.

Mix the gelatin mixture and the icing sugar together until it becomes a smooth paste. Cover the mixture and leave it to rest for about an hour. Knead the remaining icing sugar into your mixture. It may take awhile to achieve a smooth and consistent dough.

You can sprinkle icing sugar from time to time to make the dough easier to work with. Place the mixture in a ziplocked bag and airtight container, and then put it in your refrigerator overnight. The following day, make sure to allow the dough to adjust to room temperature and then knead it first before using. Become a Member. Fondant , How To cover a cake in fondant , fondant , fondant recipe.

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