Fondant Icing

I have tried a few fondant recipes, including the ones with egg whites, but finally settle with this because of its pliability. Of course, it is not as stretchy as store-bought fondant but it really saves a lot if you make your own fondant.


Fondant

1 tbsp gelatin
60g water
170g liquid glucose
24g shortening
1kg icing sugar, sifted

• Combine gelatin and water in a microwavable container. Soak for 2-3 minutes until gelatin starts to melt.
  
• Add liquid glucose and shortening into container. Microwave on high for 20 seconds. Remove from microwave and stir to blend well. Return to microwave and heat in 20 sec intervals until all ingredients dissolves and blend well.
  
• Place icing sugar in a large mixing bowl. Make a well in the center and pour in the mixture. Keep kneading until a soft dough is formed. You may need to dust with extra icing sugar if the dough is very sticky.
  
• Place mixture into a plastic bag, scraping out the last remnants with a spoon. Seal bag properly and place in a container. Allow to rest overnight or at least 8 hours at room temperature. DO NOT REFRIGERATE.
  

Hello Jo,
#1 I don't have a microwave oven. Can I use the double boiler method to melt the liquid glucose and shortening?

#2 How long can I keep this fondant before it turn bad?

#3 Can i use my mixer to knead the dough?

#4 Can I add CMC to turn this into modelling paste?

I have never tried making my own fondant, hence the many questions

For the gelatin, anything in particular for the bloom, as in the strength of the gelatin?

Najat Ahmad wrote:Hello Jo,
#1 I don't have a microwave oven. Can I use the double boiler method to melt the liquid glucose and shortening?

#2 How long can I keep this fondant before it turn bad?

#3 Can i use my mixer to knead the dough?

#4 Can I add CMC to turn this into modelling paste?

I have never tried making my own fondant, hence the many questions

Hi Najat,

1. Yes you can.
2. 2 weeks to 1 month depending how air tight you are keeping it and of course the temperature and humidity. I have tried keeping for 1 month.
3. Yes you can. I normally let the mixer does the first bit of mixing job. As soon as a dough starts to form, I take it out and hand knead.
4. CMC will make the dough more pliable but still not as stretchy as store bought.

Okey dokey and thanks Jo.
One fine day I shall try to make my own fondant. Just don't have time for that yet. Have been using shop-bought ones which is convenient for me.

Jo, can i use my magicmix to knead the dough?

cete,
Magimix is more a food processor or blender than a mixer right? Have never used it so not too sure. In order to knead fondant, the motor has got to be quite powerful. What is the watt (power) of your machine?

It's 650 W. I hv a mixer but the gizmo is so huge.

Jo,

Can I know this recipe can cover how many inch cake? Been wondering if I wanna make b'day for my son or not...still thinking.

Sherreen,
It's enough to cover a 9 inch round.

Is Fondant Icing = Royal Icing?

Fondant = Sugarpaste = Edible play dough
Royal Icing = Icing made of egg white or egg white powder.

Ah ok ok. Thanks. I thought that the fondant can be melted to use as icing.

Actually can be done. A quick way of preparing quick poured fondant is to melt fondant with other ingredients.

Jo, i wonder what ingredients can be melted together as a pour fondant?