How To Fondant A Cake Recipes

FONDANT RECIPE (LMF)

Steps:

• Sift the powdered sugar and set aside in a large bowl.
• Place vegetable shortening in a stand mixer bowl.
• Heat marshmallows for 40 seconds in the microwave on high (or on stove top). Stir with spoon.
• Place marshmallows back into microwave and heat for another 30 seconds (or on stove top). Stir with spoon.
• Heat marshmallows (last time!) for 30 seconds in the microwave (or on stove top).Marshmallows should be ooey-gooey at this point and ready to be added to the mixer bowl. Pour your water on top of the marshmallows to get them to release from the sides of the bowl. Pour into bowl with vegetable shortening
• Turn stand mixer on lowest setting (setting 1 on Kitchenaid stand mixers) with dough hook attachmentAdd in half of your sifted powdered sugar, a measuring cup at a time, and let mix for 2 minutes. It will be really rough looking at first
• Don't stop mixing until it's sticking to the sides of the bowl and looks smooth. Add in another cup of powdered sugar.
• Pull fondant off the dough hook attachment by putting vegetable shortening on your fingers and pulling it off the hook.
• Take the soft mixture out of the bowl and put it into the large bowl with the rest of the powdered sugar.
• Warm the Wilton fondant in the microwave for 40 seconds and add to the large bowl with the powdered sugar and marshmallow mix.
• Knead until powdered sugar, marshmallows and Wilton fondant is mostly incorporated. You may not use all of the powdered sugar depending on your climate and that is completely fine.
• Pull fondant like taffy until it is stretchy and smooth. If there are still rough spots or it's tearing, put everything back in the microwave for 30-40 seconds to make it really hot and pull like taffy with shortening on your hands until it pulls without breaking
• Store in a zip-lock bag at room temperature. Fondant will keep for months in a zip-lock bag. To use again, reheat and knead well until stretchy before each use. You can add color as desired but for dark colors, you should add them during the mixing process or you could get a sticky mess.

HOW TO FONDANT A CAKE

Steps:

• Prepare your buttercream and set aside. Then measure the top and sides of your cake with a piece of string. Lay a long piece of string over the top of the cake and fold the ends down against the sides of the cake. Trim of any excess string that touches the plate. Take the string off and set it aside. You will be using it to measure the size of your fondant. If you are doing a multi-tiered cake, measure one tier at a time. For any other cake, measure the greatest width across the top (this would be diagonal from corner to corner on a square or rectangle cake) and then add twice the height.
• Cover the cake with a thin layer of buttercream using a palette knife. The buttercream will help the fondant stick to the cake, so make sure to get the top and sides of the cake. Try to get the surface as smooth as possible, as any bumps will show. If there are any cracks or holes in the cake, be sure to fill them in using buttercream and then smoothing it down. Consider using a cake decorating turntable to make this step easier and quicker. You can also use light or dark ganache or apricot jam instead of buttercream.
• Put the cake in the refrigerator for 30 minutes. This will give the buttercream enough time to harden. If the buttercream is too soft, the fondant will slide right off.
• Clear a large, smooth work surface and dust it with powdered sugar. The surface must be smooth, as any imperfections will get imprinted in the fondant. Lightly dusting the surface with powdered sugar will prevent the fondant from sticking to your work surface. If it is humid where you live, use a mixture of one part cornstarch and one part powdered sugar. If it is very dry, then consider using a thin layer of vegetable shortening.
• Allow your fondant to reach room temperature. This will make it easier to work with. You can knead it for about five minutes to make it softer and easier to work with; do not let it get too soft and sticky, however. Consider kneading in some gel or paste icing color. You can also add in some flavoring as well. Do not use a liquid food coloring.

HOMEMADE FONDANT RECIPE

Steps:

• Pour water into a heatproof bowl. Add gelatin and mix. Double boil the mixture until gelatin is completely dissolved and the mixture turns opaque.
• Add liquid glucose and glycerin. Stir well. Remove from heat and leave aside to cool slightly.
• Sift icing sugar into a large bowl and make a well in the center. Pour the gelatin solution in the center and using the back of a spoon, stir the sugar into the gelatin slowly.
• Once the sugar starts coming together in a dough-like consistency, turn it over onto a clean workspace and knead until it is no longer sticky. The fondant can be used immediately or stored for later use. To store the fondant, wrap it tightly with cling wrap and keep in an airtight container.
• Keep unused icing covered or it will dry up and harden.

CAKE FONDANT

Steps:

• Mix butter, sweetened condensed milk, confectioners' sugar, and vanilla extract in a mixing bowl until fondant has the consistency of modeling clay. If fondant is too moist, knead in additional confectioners' sugar. Roll out on a work surface generously dusted with confectioners' sugar to desired thickness.