Fondant from scratch?

Question

does anyone have a good recipe for fondant made from scratch? or should i just buy the pre-made stuff? and any tips that might make my first fondant cake a success? i love to bake and decorate cakes but i have yet to tackle fondant or marzipan, any tips would be great!! thanks in advance!!!!

Answer 1

Best Answer - Chosen by Asker

Uncooked Fondant

1/3 cup softened butter or margarine
1/3 cup light corn syrup
1 teaspoon vanilla
1/2 teaspoon salt
3 1/2 cups sifted confectioners' sugar

Blend butter, syrup, vanilla, and salt in a large mixing bowl.
Add confectioners sugar all at once.
Mix together, first with a spoon, then with hands, kneading well.
Turn out onto a board and continue kneading until mixture is well blended and smooth.
Store wrapped in a tight container in a cool place.
Makes about 25 centers.

Source(s):

http://www.recipezaar.com/43067

Asker's Rating:

Asker's Comment:

i chose this one since it seemed like the easiest.. and for my first fondant cake i didn't want too complicated.... everyones answers were really great thank you all.. by the way the cake was fantastic!!!!

Answer 2

This is a recipe, I hope it works:)
http://whatscookingamerica.net/PegW/Fond…

Answer 3

Fondant Frosting
1 pound (4 cups) sifted powdered sugar
1/4 Cup light corn syrup
1/4 Cup water
1 1/2 teaspoons vanilla extract
Dash salt
1/4 teaspoon almond extract
2 to 3 drops red food coloring (optional)

Fondant Frosting: Combine the powdered sugar, corn syrup and water in the top of double boiler over simmering water until smooth. Blend in vanilla, salt and almond extract. Stir in food color, if desired. (Note: Keeping the frosting warm while using it, helps it spread more smoothly.)


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.
http://www.wilton.com/recipes/recipesand…
http://www.wilton.com/decorating/basic/f…

Source(s):

http://whatscookingamerica.net/PegW/Fond…
http://www.countrykitchensa.com/ckideas/…

Answer 4

Debbie Brown is great at sugar art. She has cookbooks out. They are step by step. If you have never used anything like this before buy some marzipan and practise. Here is a recipe if you wanted to try something.

Rolled Fondant
Prep Time: 30 Minutes Cook Time: 5 Minutes Ready In: 35 Minutes
Yields: 16 servings

"Makes a perfectly smooth coating for cakes. Roll it out to 1/4 inch thickness for best results. Glucose can be found at most cake decorating supply stores. You may color it with three drops of whatever food coloring you desire."
INGREDIENTS:
1 (.25 ounce) package
unflavored gelatin
1/4 cup cold water
1/2 cup glucose syrup
1 tablespoon glycerin 2 tablespoons shortening
1 teaspoon vanilla extract
8 cups sifted confectioners'
sugar

DIRECTIONS:
1. Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved.
2. Add glucose and glycerin, mix well. Stir in shortening and just before completely melted, remove from heat and stir in vanilla. Mixture should cool until lukewarm.
3. Place 4 cups confectioners' sugar in a large bowl. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatin mixture. Mix in sugar and add 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 fridge. When ready to use, bring to room temperature and knead again until soft.

Source(s):

Allrecipes.com
www.debbiebrownscakes.co.uk

Answer 5

You if enjoy decorating cakes, both fondant and marzipan are great for decorating. Practice (and patience) is the key to working with them. If you have never used fondant before, you might want to try the pre-made kind, but making your own is very easy.

Fondant

1 (.25 ounce) package unflavored gelatin
1/4 cup cold water
1/2 cup glucose syrup (most cake decorating supply stores carry this)
1 tablespoon glycerin (most cake decorating supply stores carry this)
2 tablespoons shortening
1 teaspoon vanilla extract
8 cups sifted confectioners' sugar

Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved.

Add glucose and glycerin, mix well. Stir in shortening and just before completely melted, remove from heat and stir in vanilla. You can add a few drops of food coloring to this mixture. You may also want to add some flavoring since many people find fondant a little bland in taste. Cool until lukewarm.

Place 4 cups confectioners' sugar in a large bowl. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatin mixture. Mix completely, adding more sugar a little at a time, until stickiness disappears. 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. When ready to use knead again until soft.

Fondant is best when rolled about 1/4 thick and draped over the cake and pressed and smoothed into place before being trimmed to fit perfectly.

Fondant icing can be difficult to work with but it is fun and the end results are gorgeous.

Fondant icing should be stored in a plastic and placed in a tightly sealed container to prevent it from drying out. Fondant icing should also be kept at room temperature and should not be refrigerated. If the icing does dry out and harden it can normally be revived by putting it into a microwave oven for a few seconds and then kneading it back to life.

For a really professional finish, and to conceal any rough edges, design a decorative border to go around the cake especially to hide the joint between the tiers.

Fondant icing tends to dry out very fast and should be applied to the cake quickly (within at most 5 minutes) once it has been rolled out. Once fondant icing is applied, the cake can be stored for several days at room temperature.

You can also roll the fondant to make braids, beads or other decorations.


Marzipan

1 cup almond paste
2 egg whites
3 cups confectioners' sugar
1/2 teaspoon vanilla

In a large bowl, knead almond paste to soften. Mix in egg whites. Knead in confectioners' sugar 1 cup at a time. Add vanilla. Knead until marzipan feels like heavy pie dough.

Wrap tightly in plastic, and store in refrigerator in a sealed container. To use after storage, let stand at room temperature until soft, then knead briefly.

Be sure to use fresh eggs.

For color, a few drops of food coloring may be kneaded into portions of marzipan until the desired shade is achieved. If marzipan stiffens up, just knead in a little water, egg white or corn syrup.

Marzipan is great to make cut-outs. To adhere to a cake or cookies, use a little icing as “glue”.