Fun Tea Party Recipes
One of the “miracle” materials for decorating cakes is a kind of sugar frosting that you can color and mold into shapes like modeling clay. With this, you can create 3-D attachments like handles and spouts or surface decorations like polka dots or flowers. Think of it as an edible sculpture. Commercial, pre-rolled fondant and canisters of fondant are available from cake decorating suppliers for $10 – $16 per pound. But with a bit of practice, you can make your own.
What you need:
- 3 packages of unflavored, powdered gelatine (a total of 21.6 grams)
- Cold water
- 100 grams/3.3 ounces of fructose
- 1 Tablespoon glycerine
- 2 pounds of powdered sugar
- Food coloring or flavoring oils as desired
Dissolve the gelatine in ¼ cup of cold water and allow it to sit for 5-10 minutes. Mix fructose and 1½ Tablespoons cold water in a saucepan and heat, stirring gently, until it boils. Allow it to simmer for about 1 minute and remove from the heat. Stir in gelatine and glycerine.
Put half the powdered sugar in a mixing bowl and create a well in the center. Pour in the liquid mixture and stir together. While stirring, add the remaining sugar a cupful at a time, saving out ½ cup for kneading.
Sprinkle the ½ cup powdered sugar on a pastry board or covered countertop and knead the warm mixture until it forms a smooth ball. Knead in color and flavor as desired.
Cover with a dishtowel and let it cool before working or store it in an airtight container (not refrigerated) for up to 3 days. The fondant is easier to roll and shape after it has set a few hours or overnight.
If it becomes too hard to work easily, microwave for 3-5 seconds to soften.