The love of cake making has prompted me to learn new skills or the ways of how to decorate beautiful cakes. There are so much for me to learn and experience in cake making. I particularly fond into fondant cakes.

I love the finishing touch of a fondant cake and always wanted to learn how they are made.  I followed a half day fondant making and decorating class just last month and I have gained tremendous hands on knowledge in making my own fondant.

Ready to roll fondant or sugar paste can be bought from the cake ingredient shops but they are far more expensive and less tasty.  I am sure there are many of you out there like me desperately looking for a recipe of making your own fondant.   Search no more, here is the recipe for you:

Ingredients

• 1 tablespoon unflavored gelatin powder (17gm)
• 1/4 cup of cold water (60ml)
• 1/2 cup of liquid glucose (125ml) (alternative you could make sugar syrup by using 1-1/4 cups of sugar and 1/3 cups of water, boil them together until syrupy)
• 2 tablespoons vegetable shortening (30gm)
• 1 tablespoon glycerin (22gm)
• 8 cups of sifted icing sugar (about 1 kg)

Methods

1. Combine gelatin and cold water, let it stands until thick;

2. Place the sifted icing sugar in a large bowl, make a well in the middle, set aside ready for use.

3. Place gelatin mixture in a double boiler and boil until dissolved; add in glucose, and mix until it is thin and runny.

4. Stir in shortening, remove from heat just before it is melted.

5. Add in glycerin.

6. Pour the gelatin mixture into the well of the icing sugar, and stir with a spoon.  It is kind of sticky but as you mix in the sugar little by little the stickiness will disappear. Knead until the fondant become a dough and smooth, at this stage the fondant is formed.  If it is too stiff add in water (a drop at a time), if the fondant is too soft, add in more sugar.

The freshly made fondant should be wrapped in a plastic bag and place in an air tight container, let it rest for  an hour before using.  Place your fondant in a cool dry place.  Do not refrigerate or freeze.  It can last for a month with proper storage.

The above recipe will produce about 1 kg of fondant, sufficient to cover a 10 inch cake.

Since fondant dries up quite easily it is advisable to separate them into smaller portions.  Open only the portion that we need to use and keep the other remain in the plastic bag to maintain its freshness and clean.