Rolled Fondant



Rolled Fondant


  • 1 tablespoon plus 2 teaspoons unflavored gelatin
  • 1/4 cup cold water
  • 1/2 cup Glucose
  • 2 tablespoons solid vegetable shortening
  • 1 tablespoon Glycerin
  • 8 cups sifted confectioner’s sugar (about 2 lbs.)
  • Icing color and flavoring, as desired
Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved. Add glucose, mix well. Stir in shortening and just before completely melted, remove from heat. Add glycerin, flavoring and color. Cool until lukewarm. Next, place 4 cups confectioner’s sugar in a bowl and make a well. Pour the lukewarm gelatin mixture into the well and stir with a wooden spoon, mixing in sugar and adding more, a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in a cool, dry place. Do not refrigerate or freeze. When ready to use, knead again until soft.

This recipe makes approx. 36 oz., enough to cover a 10 x 4 in. high cake.
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In my opinion, making fondant on your own is not recommended if you do not have any heavy-duty mixer. This is because the mixture of the icing sugar gets all lumpy and too heavy for ordinary mixer to handle. In making the above, I actually split the dough into two parts. This would prolong the life of your mixer !
OK, some photos for better understanding. The ingredients – gelatine powder, glycerine and liquid glucose.
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Double-boil to melt the gelatine.
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Adding the liquid to the dry ingredients.
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1 kg of fondant. I would definitely make this again, and I’m so happy it turned out alright !
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For those interested in sugar craft, give this recipe a try.. it will save you some money, and you can have more fondant to play with.. ;-)

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