An easy-peasy, relatively inexpensive DIY version of fondant. If you’re wondering what fondant is, it’s the doughy stuff used to make the sugar decorations that sit on top of cakes, like these:
The strawberry cupcake toppers are made entirely of fondant.
Both the base of the icing, as well as the stars, are made from fondant.
Again, both the base, as well as the ribbon and bow, are made from fondant.
The base and clouds are fondant, while the aeroplane are bits of cake bound by fondant.
And every single bit of fondant used in these cakes was made using this recipe, under the cut.
- 1 tablespoon unflavored gelatin
- 60 ml cold water
- 120 ml sugar syrup made from 250 g sugar and 80 ml water, boiled together until syrupy
- 1 tablespoon glycerin
- 900 g confectioners’ sugar/icing sugar
- 1 teaspoon of white vegetable shortening/butter/ghee
- Sprinkle the gelatin over cold water in a small bowl and let it rest for 2 minutes to soften.
- Dissolve the gelatin in the microwave. This should take about 30 seconds. You can also heat the water on the stove.
- Add the sugar syrup and the glycerin and stir until the mixture is smooth and clear (if the mixture is not turning smooth and clear, microwave it for an additional 15 to 20 seconds on high and stir again).
- Sift two-thirds of the icing sugar into a large bowl.
- Make a hole in the sugar and pour the liquid mixture to it.
- Stir with a wooden spoon until the mixture becomes sticky.
- Sift some of the remaining sugar onto a smooth work surface. This is the surface for you to knead the fondant. Additionally, you can spread out some cling wrap on the kitchen counter and sprinkle the sugar on top of it. If your work surface is like mine, it’s a marble counter-top that is very hard to get melted sugar out of.
- Now add as much of the remaining sugar as the sugar-syrup mixture will take.
- Rub the vegetable shortening/ghee on your hands.
- Knead the fondant, adding a little more sugar if necessary, to form a smooth, pliable mass, like chapati/bread dough.
- Wrap the fondant in plastic wrap/cling wrap, and place it in a tightly sealed container to prevent it from drying out. I store my fondant in the fridge, it stays good for months at a time. If the icing hardens, just pop it into a microwave for a few seconds and then knead, and it’ll be good as new.
- Your DIY fondant will be white. Whenever you need to add a colour to it, just sprinkle a few drops of your colouring into a small lump (if the food colouring is liquid) and knead until the colour is uniformly distributed. If you have powdered food colouring, simply add a little to a few drops of water, and follow the same procedure. You may need to add a little icing sugar or cornflour to the dough if the water is too much and the fondant becomes sticky again.
So there you have it! An inexpensive, easy recipe for DIY fondant, that basically requires just four ingredients – five, if you count the shortening/butter.
[music| Here comes the sun: The Beatles]