Do the decorations on the top of a yummy cake entice you? Have you ever wondered how and why these cakes taste so very delicious? Well, the answer to these questions of yours is undoubted ‘fondant’. It is with the use of fondant that chefs and housewives alike come up with those stunning masterpieces that all of us carve for and dig into greedily.
Fondant is a sugary icing that is used as a covering for traditional cakes for special occasions like weddings, birthdays, shower parties, etc. It is used not only to make decorative pieces for cakes but also to make the surface of the cake smooth and to keep the cake fresh. Fondant icing can be rolled, textured, molded, sculpted, and cut just like clay.
Fondant icing is available at most stores, but the ones made at home are way better than the commercial ones both in quality and flavor. Surf through the section below to get to know a few fondant recipes that you can try out at home.
Fondant Icing Recipes
- Cornstarch (as per requirement)
- 1 tbsp Gelatin (unflavored)
- ½ cup Glucose or White Corn syrup
- ½ cup cold Water
- 1 ½ tbsp Glycerin
- 1 tsp flavoring (of your choice)
- 2 lb confectioner’s sugar (sifted)
- Sift the confectioner’s sugar in a big bowl and make a well like space in between after sifting.
- Pour the water into a saucepan and sprinkle in the gelatin for it to soften for about 5 minutes. Now start heating the water until the gelatin dissolves completely.
- Turn off the heat and add the glycerin and glucose to the water and blend well. Add the flavoring agent, mix well and then pour the mixture in the space created in the middle of the sifted sugar.
- Start mixing and knead with hands until the icing turns into a dough-like consistency. Wrap the mixture in a tight plastic wrap and put it in an airtight container. Do not refrigerate the icing. Let it stand at room temperature for about 8 hours before you use it.
- 2-3 cups of Water
- 1 tbsp Glucose
- 2 cups of Sugar
- Sprinkle a heavy, smooth-surfaced baking sheet with cold water.
- In a saucepan add the water, sugar, and glucose. Heat over a medium flame and stir continuously until the sugar dissolves fully.
- Increase the flame once the sugar has dissolved and brought the water to boil. Cover the pan and let boil for 3 minutes.
- After 3 minutes, place a candy thermometer inside the pan and continue boiling till the temperature reaches 240 degrees F.
- Remove the pan from the heat and immediately dip the bottom of the pan in cold water.
- Pour the heated syrup on the baking sheet and let it cool. Once slightly cool, lift the edges of the syrup with help of a spatula and fold it in the middle. Continue the same procedure until the mixture turns glossy or pale yellow.
- Once the mixture turns glossy, with a wooden spoon work the mixture into continuously for 5-10 minutes.
- Do this until the mixture turns white after which moisten your hands and knead the fondant for about 5-10 minutes into a ball.
- Cover this ball and let it stand for 12 hours in a cool place before using it.
- 1 tsp Vanilla extract
- 1/3 cup butter (softened)
- 1/3 cup light Corn syrup
- 1 lb Sugar (powdered and sifted)
- ½ tsp Salt
- Blend the butter, corn syrup, vanilla, and salt together in a large mixing bowl. Mix at medium speed with a paddle attachment until it gets smooth and well combined.
- Stir in the powdered sugar and mix slowly, gradually increasing the speed to medium until it is properly mixed. The mixture should cling to the bottom of the bowl and should be smooth to touch.
- You can roll the fondant now into balls and cut it with a cookie cutter or store it for future use. Make sure to store it in a cool and dry place, wrapped tightly and placed in an airtight container.
The above-mentioned recipes are but a few ways by which you can make fondant to cover those yummy cakes you bake at home. Using fondant will bump up the taste of your cakes.