Cake fondant
Votes: 9
Time: 9 o'clock.
Making fondant for a cake covering isn't as difficult as it might seem. You don't even need a mixer; you can knead it by hand. This recipe makes one layer of fondant for a 22-cm-diameter cake. The fondant's base is sifted powdered sugar and water, but to ensure it's soft and pliable, you'll also need gelatin, glucose, and glycerin, which can be purchased at bakery stores or online. Light corn syrup can also be used in place of glucose. Let the fondant rest at room temperature for a few hours before rolling it out. Apply the fondant only to a frosted cake with a diameter of 22.5 cm.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.9 kg powdered sugar, sifted
- 1/4 cup cold water
- 1 tbsp. gelatin
- 0.5 cup glucose syrup (look in the confectionery section) or light corn syrup
- 1.5 tbsp glycerin (find in the confectionery section)
- 1 tsp. any flavoring (with vanilla extract the color of the fondant will not be pure white)
- Cornstarch
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Recipes with similar ingredients: powdered sugar, syrup, gelatin
Cooking the dish according to the recipe:
- Sift the powdered sugar into a large bowl (not metal) and make a well in the center. Pour water into a small saucepan, add the gelatin, and let it sit until softened, about 5 minutes. Begin heating the gelatin and stirring until it dissolves. Do not bring to a boil. Turn off the heat and add the glucose and glycerin, stirring until dissolved. Add the flavoring.
- Pour into the well in the powdered sugar and stir until all the sugar is incorporated. Mix the fondant with your hands until it becomes firm. If it's sticky, add a little more powdered sugar.
- Form the fondant into a ball and wrap tightly in plastic wrap. Place in an airtight container. This fondant will be easier to work with if you let it sit at room temperature for about eight hours before using, especially if you have high humidity. Do not refrigerate it.
- To cover the cake with fondant, dust a clean cloth or smooth, clean surface with cornstarch and roll the fondant out with a rolling pin to a thickness of about 0.5 cm. The layer should be large enough to cover the entire cake, including the sides. Slide both hands under the fondant and carefully place it on top of the buttercream-covered cake, centering the cake. The buttercream is needed to ensure the fondant adheres securely to the cake.
- Dust your hands with cornstarch and smooth the fondant over the cake, starting at the top and working down the sides until the entire surface is smooth and flat. Using a pizza cutter or sharp knife, trim away any excess fondant around the bottom edge of the cake. Decorate the cake with buttercream or royal icing. This fondant will keep the cake fresh for up to two days at room temperature. Do not refrigerate the cake.
Author of the recipe - Colette Peters is a New York City-based pastry chef, cake decorating instructor, and author of books on classic wedding cake design.
Categories:
recipe / Festive dishes / Birthday / Wedding dishes / Desserts / Cakes
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