Ingredients
- 2 pounds confectioner's sugar, sifted
- 1/4 cup cold water
- 1 tablespoon unflavored gelatin
- 1/2 cup glucose (present in cake decorating stores) or white-colored corn syrup
- 1 1/two tablespoons glycerine (present in cake decorating stores)
- 1 teaspoon preferred flavoring ( vanilla can give the fondant an off-white-colored color)
- Corn starch
Directions
Inside a large bowl (don't use metal), sift the sugar making a well within the center. In a tiny saucepan. add some water and sprinkle the gelatin on the top to melt for around a few minutes. Start to heat the gelatin and stir before the gelatin is dissolved and obvious. Don't boil. Switch off heat and add some glucose and glycerine, stirring until well blended. Add some flavoring. Pour in to the well of sugar, and blend until all the sugar is blended. Use hands to knead icing until it might be stiff. Add small quantities of confectioner's sugar when the mixture is sticky.
Make up the mixture right into a ball and wrap tightly in plastic wrap. Devote an airtight container. This icing is most effective if permitted to relax at 70 degrees for around eight hrs before using, specifically if the weather conditions are damp. Don't refrigerate.
To pay for a cake with fondant: Dust a clear pastry cloth. or perhaps a smooth, clean surface, with corn starch and roll the fondant having a moving pin until it's roughly 1/4 inch thick. Make certain the fondant is big enough to suit outrageous and sides from the cake. Slide both of your hands underneath the fondant and thoroughly center it on the top of the cake that's been freshly iced with buttercream. (The icing helps make the fondant follow the cake.)
Dust both hands with corn starch and smooth the fondant, beginning at the very top and dealing lower the edges before the entire surface is even and flat. Stop the surplus icing around the foot of the wedding cake having a pizza cutter or sharp knife. Decorate the wedding cake with buttercream or royal icing. This fondant looks after a cake fresh for 2 days at 70 degrees. Don't refrigerate a cake with fondant icing.
Recipe Thanks to Colette Peters