Fondant recipe?!
Fondant recipe?
Ok so i want people who have actually tried making the home made fondant. Do any of you know a good fondant recipe that tastes really good?
Answers:
Hi...I have a couple of recipes for you, but I must be truthful, I have yet to try either. I've come close to trying a fondant several times, but each time either I didn't have enough time to work with a new style or I wanted a cake that I know is delish. And fondant is far more for looks than taste, although a good marzipan layer under it does help a lot.
But I recently found a cake ebook (if you want to email me I'd be glad to send you a copy) that not only has a classic fondant recipe, but a quick pour one. I'm really tempted to give that a try next time I have an occassion for a fancy cake.
So here are the 2 main ones;
QUICK POUR FONDANT RECIPE:
6 cups confectioners’ sugar, sifted
? cup water
2 tablespoons light corn syrup
1 teaspoon almond extract
paste icing colors
Place the sugar in a saucepan. Combine the
water and corn syrup. Add to the sugar and stir mixture until well mixed. Place it over low heat.
Don’t allow the temperature of the fondant to
exceed 100°. Remove from heat, stir in the flavor
and paste color.
Optional: Cakes may be covered
with a thin coating of buttercream icing or
apricot glaze before applying the fondant. Allow
the icing or glaze to set before covering it with
the fondant. To cover, place the cake or cookies
on a wire rack over a drip pan. Pour the fondant
into the center and work it out toward the edges.
Touch up bare spots with a spatula. Let set.
Excess fondant can be reheated.
COOKED ROLLED FONDANT:
This icing is rolled out and used as a covering for
a pound cake or fruitcake, which is traditionally
first covered with a layer of marzipan to seal in
flavor and moistness. This technique is characteristic
of the Australian decorating methods.
Rolled fondant recipe
1 tablespoon unflavored gelatin
? cup cold water
2/3 cup light corn syrup
2 tablespoons bakers’ glycerin (Wilton’s
Glycerin)
2 tablespoons solid vegetable shortening
2 pounds confectioners’ sugar
Prepare the cake by covering it with a crumb
coat of buttercream icing.
Combine the gelatin and cold water; let stand
until thick. Place the gelatin mixture in the top of
a double boiler and heat until dissolved. Add the
syrup and glycerin, mix well. Stir in the shortening
and, just before it is completely melted,
remove it from the heat. Cool the mixture until it
is lukewarm.
Next, place 1 pound of confectioners’ sugar in a
bowl and make a well. Pour the lukewarm gelatin
mixture into the well and stir with a wooden
spoon, mixing in the sugar and adding more, a little at a time, until it thins. Knead in the remaining
sugar, icing color, and flavoring. Knead
it until the fondant is smooth, pliable, and does
not stick to your hands. If the fondant is too soft,
add more sugar; if it is too stiff, add more water
(a drop at a time). Rolled fondant should be firm
and dry to the touch.
Use the fondant immediately or store it in an
airtight container in the refrigerator. When you
are ready to use the fondant, bring it to room
temperature and knead it again until it is soft.
This recipe yields enough to cover a 10-inch by
3-inch high cake.
To roll the fondant, spray the work surface and a
rolling pin with vegetable oil cooking spray. Dust
both surfaces with a mixture of confectioners’
sugar and cornstarch. Roll out the fondant into a
circle twice the diameter of the cake you are
covering. If you are covering an 8-inch cake, your
circle needs to be 16 inches in diameter. As you
roll, lift and move the fondant often to prevent it
from sticking to the surface. Gently lift the fondant
over the rolling pin or slide it onto a cake circle
that has been dusted with confectioners’ sugar to
move it to the cake. Smooth it with the palm of
your hand or fondant smoother. Trim the bottom
edge with a sharp knife or pizza cutter.
I had a 2nd ebook that focused more on cake decorating cakes with a Fondant icing. I'll try to hunt it down and compare the recipes later. But this book focused more on recipes (more than just these 2), where the other was much more on style, so felt this would be the best resource. I'm dying to know how the quick pour one looks compared to regular fondant (and all that work lol).
No fondant really tastes all that great, it's just very very sweet.
Royal Icing
Here is the recipe that I’ve used for years.
8 ounces good quality white or dark chocolate
? cup heavy cream
Using a sharp, heavy serrated knife, finely chop the chocolate. It’s important to chop it finely so that it melt quickly. Transfer to a bowl.
Bring heavy cream just to a beginning boil, and slowly pout it over the chopped chocolate. Stir until chocolate is melted and smooth.
Place the bowl firmly on the counter and use a wooden spoon to stir the mixture vigorously until it reaches the desired thickness or consistency. This will probably take about 5 minutes.
Fondant Icing Recipe
6 cups confectioners' sugar, sifted (1 1/2 lbs.)
1/2 cup water (4 ounces)
2 tablespoons light corn syrup
Flavoring Extract
Icing Colors, optional
Cookies should be covered with a glaze (see easy recipe below) or a thin coating of buttercream icing. Let set 15 minutes before covering with fondant.
Place the sugar in a saucepan. Combine the water and the corn syrup. Add to the sugar and stir until they are well mixed. Place the mixture over low heat and heat until well dissolved. Don't allow the temperature of your fondant to exceed 100°F.
Remove from the heat and stir in the flavoring and coloring, if desired. To cover cookies, place them on a cooling grid over a drip pan. Pour the fondant into the center and work it towards the edges. You can touch up any bare spots with a spatula. Let set.
Excess fondant can be reheated.
Makes 2 1/2 cups. Recipe may be doubled or tripled.