Making fondant for cake and pastry decoration involves a few simple steps: combining ingredients, kneading, and achieving the right consistency. Here's a straightforward method:
Ingredients:
- 4 cups confectioners' sugar
- Lukewarm gelatin mixture (recipe below)
Gelatin Mixture:
While the reference doesn't provide the gelatin mixture recipe, a standard one is:
- 1 tablespoon unflavored gelatin
- 1/4 cup cold water
Instructions:
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Prepare the Gelatin: Bloom the gelatin by sprinkling it over the cold water in a small bowl. Let it stand for 5-10 minutes until softened. Then, heat it gently (microwave or double boiler) until completely dissolved and lukewarm. Don't overheat it!
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Combine Initial Ingredients: Place the 4 cups of confectioners' sugar in a large bowl. Create a well in the center.
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Incorporate Gelatin: Pour the lukewarm gelatin mixture into the well. Using a wooden spoon or spatula, begin stirring the gelatin into the sugar.
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Gradually Add Sugar: As you stir, gradually mix in more of the confectioners' sugar, a little at a time, until the mixture starts to come together.
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Knead the Fondant: Once the mixture becomes too stiff to stir, turn it out onto a clean, lightly greased surface (use shortening or vegetable oil). Knead in the remaining confectioners' sugar. Continue kneading until the fondant is smooth, pliable, and no longer sticky. This may take 5-10 minutes.
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Adjust Consistency (If Needed):
- Too Sticky: If the fondant is too sticky, knead in more confectioners' sugar, a tablespoon at a time, until you achieve the desired consistency.
- Too Dry/Crumbly: If the fondant is too dry or crumbly, add a tiny amount of water or shortening and knead it in until the fondant becomes pliable. Be very cautious adding liquids!
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Rest the Fondant: Wrap the finished fondant tightly in plastic wrap, pressing the wrap directly onto the surface to prevent it from drying out. Let it rest at room temperature for at least 30 minutes (or even better, overnight) before using. This allows the gluten to relax, making it easier to work with.
Tips for Success:
- Sift the Confectioners' Sugar: This helps prevent lumps in your fondant.
- Use Shortening on Your Hands and Work Surface: This prevents the fondant from sticking.
- Don't Overheat the Gelatin: Overheating can damage the gelatin and affect the fondant's texture.
- Store Properly: Once opened, store leftover fondant tightly wrapped in plastic wrap and then in an airtight container at room temperature.
Alternative Fondant Recipes:
There are other types of fondant, such as marshmallow fondant, which doesn't use gelatin. The basic principles of mixing and kneading remain the same.
