Fun Tea Party Recipes

Homemade Fondant

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

Directions:

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.

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