Fondant – the decoration of your cake
It wasn't that long ago that I started preparing fondant in home conditions - mass for covering cakes and cookies and making decorations. He's maybe a year and a half old. I was somehow afraid of him ;).
The first time I made fondant, it was not good - not because it was my first time, but because the recipe was not the most ideal. I read various recipes, more or less they are all the same, ie. from the same ingredients.
But success depends on feeling 😉
It seems to me, or maybe I'm wrong, no one likes to reveal their secrets that make them successful. Luckily, I didn't have to worry too much about making the perfect fondant mass. This is the recipe I always use.
Small deviations from the specified quantities are allowed.
Basic recipe:
- 1 kg of powdered sugar (I don't always use the whole kg of sugar)
- 60 g of fructose
- 60 g of dextrose
- 20 ml of water
- 15 ml of glycerin
- 15 g of gelatin
- 60 ml of water
- density as needed
- and of course, food colors as needed and desired.
<strong>Preparation: </strong>
- Sift the sugar first.
- In a large mixing bowl, pour half a kilogram of powdered sugar and one tablespoon of thickeners, mix everything well and make a well in the middle like when kneading sourdough.
- Place the gelatin in a dry 2-3 dl cup and pour 60 ml of water over it. Don't stir it, just let it swell.
- While the gelatin is swelling, make the glucose and fructose syrup: put the glucose and fructose in a kettle or in a saucepan, cover them with 20 ml of water and put the mixture to boil. This mixture must boil and boil until the foam disappears. The whole process takes very little time, about a minute.
- Immediately pour 15 ml of glycerin into the syrup and mix well.
- Then, pour the hot mixture of fructose, glucose and glycerin over the gelatin and mix continuously until you get a compact mixture.
- Pour the resulting mixture into the powdered sugar, more precisely into the recess.
- Stir gently, taking care that the liquid from the center does not spill over the edges of the bowl. And if that happens to you - no big deal, mix as long as you can, and then transfer the mixture to a clean container. Because if you continue mixing in a bowl where the mixture has stuck to the walls, the fondant will not be smooth.
- While mixing, gradually add the remaining powdered sugar. Do not pour all the sugar if it seems that the fondant is firm enough. (I usually use 800-900 g of sugar.)
Kneading the fondant
- In the beginning (when I pour the mixture of glucose, fructose, glycerin and gelatin) I mix with a fork as long as possible, and then with my hand.
- I wash my hands often because the mixture is sticky.
- You must dry your hands well after washing (I advise you to use paper towels).
- While mixing, add a little thickener at a time to make the mixture less sticky.
- You will feel under your hand when the fondant is ready.
- It must not fall apart when you tow it.
Fondant coloring
- I mostly use powder colors because I'm used to them. You can color the fondant in two ways - immediately while making it or later, when the fondant has already been mixed.
- When I color mixed fondant, I dissolve the color with a little water.
- I make an indentation in the mass (in the amount I'm coloring) and pour in the color and literally a couple of drops of water. The amount of water depends on the amount of paint.
- I add water, drop by drop, until the color dissolves.
- If you don't add enough water, the dye won't dissolve well, so the mass will have dark spots on it from undissolved dye.
What also turned out to be good is to knead and prepare the mass a couple of hours before use, to make it a little softer, to pack it well (I put it in a bag and a plastic box) and leave it to stand. It should be stirred additionally before use. It's easier for me to mix part by part, then combine. In this way, the mass is smoother and therefore more elastic.
This mass is not suitable for making finer flowers like roses and orchids. Some other masses are used for these things, which, in my opinion, cannot be made so well at home, so don't risk it.
And one more thing to tell you, I don't like fondant cakes because they are not cakes for me. They can be beautiful, but in my opinion they have no soul...
Figurines can survive 😉 To make figurines you need a little experience, a few tools and a little imagination. Even without a tool there is a trade, but you still cannot do some details so precisely without it. You don't have to spend a lot of money on tools unless you are a professional cake maker.
Note: If you do not want to use ingredients of animal origin (whether you fast or do not consume foods of animal origin), you can replace gelatin of animal origin with vegetable gelatin. The most commonly used vegetable gelatin is agar-agar. Note that agar does not behave the same as gelatin of animal origin. Before use, read the instructions for use on the package.
You can see the full text and many more photos on the blog Domaćica za vas, Kristina Gašpar.
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