A Fondant Recipe Or Three
A fondant recipe for the more adventurous. Learn how to make an original classic style, a tasty marshmallow version and an elegant white chocolate fondant with Lorelie.
Making fondant involves some heavy kneading to make the sugarpaste soft and pliable. You will need to roll up your sleeves and put a little muscle into it. Below you will find clickable images and links to all of the recipes and information that will help to demystify this wonderful rolled icing. Lets get started!
This recipe for fondant is a simple home made fondant that anyone can make.
The white chocolate version is one step better!
Video...How To Make Fondant
Here is what you will need before you begin and then I will show you how to make fondant...the traditional way
Makes enough to cover a 10 inch round cake by 4 inches high
2 pounds of confectioners' sugar
1 Tablespoon of unflavored gelatin
3 Tablespoons of cold water
1/2 cup of light corn syrup(or glucose)
1 1/2 Tablespoons glycerin)
1 Tablespoon pure vanilla extract
You will also need...
A flour sifter
A standing electric mixer with a paddle attachment (optional)
A double boiler or one pan inside of another
Rubber spatula
Metal bench scraper
*Tip: Fondant does not need refrigeration. Wrap it very well in plastic wrap or a plastic bag, squeezing as much air as possible out and then place it in an airtight container.
Method
Sift 1 1/2 pounds of confectioners' sugar into a large standing mixer bowl. Set aside.
In the top of a double boiler, stir the gelatin into the cold water. Dissolve over simmering water until clear.
Remove from the heat and stir in the corn syrup, glycerin and vanilla.
With the mixer on low speed slowly pour the gelatin mixture into the sugar which was set aside in the large bowl.
Scrape down the sides with a rubber spatula. Continue beating on medium speed until well combined and very sticky.
Scrape the sticky fondant onto a clean work surface and knead in the remaining 1/2 pound confectioners' sugar, a little at a time.
Knead until the dough is pliable.
Shape the fondant into a smooth ball. Cover with plastic wrap and place in an airtight container overnight.
Do not refrigerate.
White Chocolate Fondant Recipe
This white chocolate fondant recipe is one step better than regular fondant. Make your own fondant icing recipe and add white chocolate to make a delicious alternative.
- 9 ounces Ghirardelli or another high quality brand of white chocolate, finely chopped
- 1 ounce cocoa butter
- 7 tablespoons light corn syrup
- 1 pound rolled fondant, store bought or make your own from the recipe at the top. You can use the marshmallow as well.
- Cornstarch, for dusting, if needed
Set a heatproof bowl over a pan of water; bring water just to a boil. Remove pan with bowl from heat.
Put white chocolate and cocoa butter in the bowl; stir just until melted. Remove bowl from pan; stir in corn syrup. Pour mixture onto a sheet of plastic wrap; fold sides in to cover. Let stand at room temperature overnight.
Knead the mixture to soften, then knead it into the pre made rolled fondant until it is well incorporated (if it sticks, sprinkle work surface with cornstarch). Wrap in plastic; let rest overnight.
Before using, microwave fondant on medium power for 5-second intervals until pliable.
Credit for this recipe goes to Martha Stewart.
If you prefer to buy fondant here is a link to my favorite brand called
Also known as M.M.F, this is a super simple, yet messy recipe that tastes pretty darn good!
Step-by-Step Tutorial with photos and directions! There is also a BONUS video on making Mum's out of mini marshmallows
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"Lorelie is simply the CAKE FAIRY!!!!! and her heart is as big as her cakes are delicious and gorgeous. People are still talking about our cake almost three years later"
~Corina~*New York
