Fondant

Name: Fondant
Cuisine: Kenyan
Ingredients: 2 kg cake; 1 kg icing sugar; 1/2 cup glucose; 2 tablespoons white shortening; 1 tablespoon glycerine; 1 teaspoon vanilla essence (optional); 1 tablespoon gelatin; 1/4 cup water; For ganache (for crumb coating); 1 cup whipping cream; 2 1/2 dark chocolate

Dorry Khatushiest Libokoyi @Dorrys_kitchen26

Kasarani

#fondantchallenge

Dorry Khatushiest Libokoyi @Dorrys_kitchen26

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Ingredients

2 kgcake
1 kgicing sugar
1/2 cupglucose
2 tablespoonswhite shortening
1 tablespoonglycerine
1 teaspoonvanilla essence (optional)
1 tablespoongelatin
1/4 cupwater
For ganache (for crumb coating)
1 cupwhipping cream
2 1/2dark chocolate

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Steps

1

Make ganache by heating the whipping cream. Turn off the heat and add the dark chocolate then cover to allow the chocolate to melt. When ready set it aside to set
2

Layer the cake using whipping.
3

Whip the set ganache and apply on the cake to seal in the crumbs. Then place in tje fridge
4

Meanwhile sieve the icing sugar and set it set
5

Pour water in a steel bowl and sprinkle the gelatin on top and allow it to bloom
6

In the bloomed gelatin add the glucose, glycerine, shortening and vanilla essence the place in a double boiler to melt
7

Pour the mixture in the icing sugar and knead till all the icing is incorporated. Transfer on a qorkibg service and knead thorough till the fondant becomes stretchy. Wrap in a clibg film and let it rest for atleat 8hrs
8

I coloured my fondant purple and pink by adding the food colors bit by bit while kneading
9

Cover with a cling film and let the fondant rest
10

Roll out the fondant and place on the cake and smoothen using a smoother
11

Roll out the other fondant to make other decorations
12

Decorate the rest of the cake with the white and coloured fondant to your liking