Cake Series (Part 1 of 4): How to Make Fondant

Over the next two weeks I'll be posting a series about making this cake! Today I'm writing about making homemade fondant, and in the following posts I'll write about baking and storing the cake, torting it and covering it in fondant, and decorating it. Here's a peek at the final product (it's inspired by Peggy Porschen's design!):

Fondant. There are plenty of good options for ready-made fondant, but since I never use that much at one time, I've been looking for an easy recipe I can make myself (that still has the right texture.)

After a not-so-successful attempt with marshmallow fondant, I found this recipe by Michele Foster on CakeCentral. This is the second batch I've made and I love it!

Fondant

From Michele Foster's Fondant on Cake Central

Ingredients:

1/2 cup milk 

2 tbs unflavored gelatin

1 cup light corn syrup

2 tbs food-grade glycerin

2 tbs clear vanilla extract

2 tbs salted butter

a dash of salt

about 3-1/2 lbs powdered sugar

Step 1. Mix milk and gelatin in a microwave-safe bowl. Let the mixture sit for 5 minutes, until gelatin blooms (becomes firm.)

Step 2. Microwave mixture for 1 minute, then stir. If gelatin in not melted, microwave for a little longer, just until it melts.

Add corn syrup, glycerin, vanilla, salt and butter to bowl and stir with a couple strokes. (Butter will not be melted yet.)

Microwave for 2 minutes, then stir until butter is completely melted. Set mixture aside and let cool completely.

Step 3. Place 2 lbs powdered sugar in the bottom of stand mixer bowl. Strain cooled mixture into the powdered sugar, then mix by hand until combined.

Step 4. Attach bowl to stand mixer and add 3-4 cups powdered sugar. Using dough hook, mix on the slowest setting. As powdered sugar in the bowl is incorporated, continue to add more. Keep mixing and adding sugar until mixture forms a ball. 

You will know that it is thick enough when the fondant no longer slips down the dough hook (when mixer head is tilted up.)

Step 5. Transfer fondant ball to a non-stick surface and knead fondant until smooth. (I use a commercial size Silpat for this step and for rolling it out when I'm ready to cover a cake.) If fondant is still sticky and difficult to knead, dust with powdered sugar.

Wrap fondant ball in plastic wrap that has been coated in vegetable oil, then place in a plastic bag or container for storage. Let fondant rest overnight. 

Fondant should keep for about a month at room temperature. Michele also suggests (in her CakeCentral post) adding white or semi-sweet chocolate to the corn syrup to flavor the fondant. I think I'll try the white chocolate next time around!

Up Next: Baking and Storing Cake