Fondant Recipe
Not a huge fan of buttercream icing because it can be very messy, though easier to mix. Fondant is very neat, easy and flexible to work with once you get it right..
Fondant Recipe
Not a huge fan of buttercream icing because it can be very messy, though easier to mix. Fondant is very neat, easy and flexible to work with once you get it right..
Cooking Instructions
- 1
Sieve your icing sugar, add the CMC and set aside
- 2
Add the 10 tablespoons water in a stainless bowl, add the gelatine to melt and whisk with a spoon
- 3
Place the bowl on heat, add the glucose, keep turning to avoid boiling
- 4
Add the glycerin
- 5
Remove from heat.
- 6
Gradually add the mixture to the sieved icing sugar and work with your hands.
- 7
Work the fondant within a short time. The fondant should be elastic and soft.
- 8
Rub crisco on your palm to avoid sticking of the fondant
- 9
Add any colouring of your choice and keep in an airtight container for later use.
- 10
If the fondant stiffens before use, gradually add little crisco oil or little water to soften as desired.
- 11
And use cornstarch to role out fondant instead of icing sugar to avoid cracks from excess icing sugar on the fondant.
- 12
You can also role out fondant using crisco. It gives a smooth finishing to the fondant.
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