Basic Fondant

    Basic Fondant


    190 people made this

    Fondant is a perfectly smooth coating which is used for fancy cakes. Glucose and glycerin can be found at most cake decorating supply stores. You may colour it with three drops of whatever food colouring you desire.

    Serves: 16 

    • 1 (7g) packet gelatine
    • 1/4 cup (60ml) cold water
    • 1/2 cup (120ml) glucose syrup
    • 1 tablespoon glycerin
    • 2 tablespoons margarine
    • 1 teaspoon vanilla essence
    • 8 cups (1 kg) sifted icing sugar

    Preparation:30min  ›  Cook:5min  ›  Ready in:35min 

    1. Combine gelatine and cold water; let stand until thick. Place gelatine mixture in top of double boiler and heat until dissolved.
    2. Add glucose and glycerin, mix well. Stir in margarine and just before completely melted, remove from heat and stir in vanilla. Mixture should cool until lukewarm.
    3. Place 4 cups icing sugar in a large bowl. Make a well in the centre and using a wooden spoon, stir in the lukewarm gelatine mixture. Mix in sugar and add more a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in fridge. When ready to use, bring to room temperature and knead again until soft.

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