Buzz
Are you growing weary of the same old cake decorating techniques using buttercream and frosting? It’s time to switch things up and start baking and decorating with fondant! High-quality fondant is smooth, pliable, and can be molded into flowers or decorations, adding a surprising element to any cake. Simply follow the steps below, and you’ll quickly master the art of creating perfect fondant!
Ingredients
Traditional Fondant
- 1 tablespoon unflavored gelatin
- 1/4 cup cold water
- 1 tablespoon almond extract
- 1/2 cup corn syrup
- 1 tablespoon glycerin
- 900g powdered sugar
- 1/2 teaspoon vegetable oil
- Food coloring (optional)
Making Fondant from Marshmallows
- 500g marshmallows
- 1/2 cup vegetable oil
- 900g powdered sugar
- 2 - 5 tablespoons water
- Food coloring (optional)
Steps
Traditional Fondant
Prepare the gelatin. Soak the gelatin in a bowl of cold water and let it sit for two minutes. Place the bowl in the microwave for 30 seconds on high until the gelatin is completely dissolved.
Add almond extract, corn syrup, and glycerin. Incorporate these ingredients into the gelatin mixture and stir until smooth and well-combined. If the mixture isn’t smooth and thick, microwave it for an additional 15 to 20 seconds on high and stir again.
Add sugar. Sift approximately 700g of powdered sugar into a bowl. Create a well in the center of the sugar and pour the liquid mixture into it. Stir with a wooden spoon until the mixture thickens and forms smooth folds. Then, add food coloring if desired.
Prepare a clean surface for kneading. Sift half of the remaining sugar onto a clean surface. Any leftover ingredients can be added to the fondant mixture as needed.
Knead the fondant. Knead the fondant on the powdered surface until it forms a soft, smooth, and pliable mass. Add more sugar if necessary. Rub vegetable oil on your hands and continue kneading the fondant.
Wrap the fondant in plastic wrap. Place the wrapped fondant in an airtight container to prevent it from drying out. The fondant can last up to six days if stored in the refrigerator.
Making Fondant from Marshmallows
Wash your hands thoroughly.
Coat the entire work surface with vegetable oil.
Sprinkle two-thirds of the powdered sugar over the oiled surface.
Pour the bag of marshmallows into a mixing bowl.
Add two tablespoons of water to the mixing bowl.
Stir the mixture.
Microwave the bowl with water and marshmallows. Place the bowl in the microwave for about 30 seconds, then remove and stir thoroughly. Repeat the process until the marshmallows are completely melted.
Rub vegetable oil on your hands.
Pour the melted marshmallow mixture over the mound of sugar on the work surface.
Mix the sugar and marshmallow by hand until a dough forms. Add food coloring if desired. The mixture will be sticky, so gradually incorporate the remaining sugar and knead until it forms a smooth ball.
- Rub vegetable oil on your hands and the work surface, and continue kneading if the fondant becomes dry.
- If the fondant is crumbly, it may be too dry—add 1/2 cup of water and continue kneading.
- It takes about 8 minutes of kneading to achieve a soft, elastic fondant that stretches easily without cracking.
Wrap the fondant in clean plastic wrap.
- Place the wrapped fondant in an airtight container. This way, it can be stored in the refrigerator for up to two weeks.
Tips
- If you don’t have corn syrup, you can substitute it with a simple syrup made from 1-1/4 cups of sugar and 1/3 cup of water, boiled until it forms a syrup.
What You’ll Need
- Mixing spoon
- Clean plastic wrap
- Mixing bowl
- Microwave
- Wooden spoon
- Clean work surface (for kneading fondant)
