Fondant Recipe

 Fondant icing is also referred to as fondant. There are a lot of fondant recipes available depending on the ingredients that are readily available. Well made fondant is smooth and stretchy so you can easily roll it out to cover your cakes/cupcakes irrespective of the shape and size.

Now to make fondant:

Large rolling pin

Sieve

2 bowls

A set of measuring cups

A scale

Icing sugar              (2kg)

Gelatin                     (15ml/ a tablespoon)

Liquid glucose         (1 cup)

CMC.                        (15ml/ a tablespoon)

Water.                        (1/2 cup)

              Icing sugar 2 kg pack 

                  Liquid Glucose 1 cup

                   Water 1/2 cup

   

Method:

Sieve you icing sugar into a bowl

Measure 500g of icing sugar into another bowl and add the CMC to it.

Measure the water into a small saucepan and add the gelatin to it.

Dissolve the gelatin in the water over very low heat, stirring continuously.

Next add the liquid glucose to the water/gelatin.

Continue to stir until the liquid glucose is melted.

Add any clear flavour.

                  500g icing sugar (sieved)

               

           500g of icing sugar and CMC 

Pour the glucose/water/gelatin mixture into the 500g icing sugar and  with a wooden spoon turn to form a paste.

Gradually add more icing sugar as you turn until it become difficult to turn with the wooden spoon.

Sprinkle a bit of icing sugar on your work surface and turn the fondant on your work surface.

Add more icing sugar and knead the fondant until all the icing sugar is incorporated.

Viola you have you fondant. Cover with cling film and leave for 48 hours before use.