This is an old Australian/English recipe used by cake decorators for many years prior to the ready made being available â It is a dream to work with.
This quantity should do a 10inch cake (being generous because we do our fondant layer a LOT thinner than Americans & English)
1/4 cup water
1 tablespoon gelatine
3 tablespoons liquid glucose
1 tablespon glycerine
5 cups sifted pure icing sugar
extra 1-1/2 cups sifted pure icing sugar
Dissolve gelatine in water (either in the microwave â medium heat for 10sec bursts) or in bowl over a saucepan of simmering water DO NOT ALLOW TO BOIL (because this will destroy the setting qualities of the gelatine)
Remove from heat and add glucose and glycerine, stir to combine and cool to lukewarm.
Place icing sugar into a basin (I use glass or stainless), make a well in the centre and add the liquid. Stir until icing sugar is combined. When mixture becomes too stiff to stir, mix with hand.
Turn fondant out onto a surface that has been well dusted with the extra sifted icing sugar. Knead lightly until it becomes smooth, pliable and without stickiness.
pure icing sugar? is that different from the whilte powder sugar? where do you buy it?
It doesnt have any oil? Like Crisco or butter? Does it dry fast?
Our pure icing sugar does not have ANYTHING else added - so I guess yes - powdered sugar
No - no Crisco or butter - it is a fondant that you roll out - quite elastic and gives you enought time to roll and smooth without drying too fast but it will dry to a lovely satin-like finish - polishes well too
How does it taste?
It tastes just like MMF, thanks for this receipe it was very easy to make! I cut back my water to 1/3 c. and used 3 tbsp corn syrup instead of glucose and the fondant turned out great!
Did you use powdered sugar or the pure icing sugar?(mandylynn99)
i do somthing similar but i use 3 tablespoons water, 1 tablespoon gelatine, 3 tablespoons glucose & 1 tablespoon glycerine and 500 grams icing sugar. perfect everytime.
okay what is the pure sugar
I used powdered sugar- sorry so long to reply!
thanks heapsfor tha recipe,soooo easy(i used dough hook in kitchenaid) and tastes so much better than store bought,buut was wondering if theres a way to stop it drying out so quick as it cracked so much by tha time i put it on tha cake,also can i make a mnster truck figure with it? thanks again.i'm newto this sight and cakes and i LOVE this site!
Does this recipe need to sit overnight??
Sorry guys - haven't been notified of any responses :(
Yes, Liberty2 you need to work fairly quickly when you are rolling out and putting on the cake - this is for cake covering - not figurine modelling but if you were to add some CMC to the fondant it would be suitable for modelling.
CinHan - do you mean BEFORE you use it? No - ready to roll as soon as it is finished
Can you tell me where to store your fondant when it is not being used? Do you recommend the refrigerator or warm temperature? Should I store it in a plastic container or bag? And is there an expiration date? Lots of questions, I know, but I'm still learning! Thank you very much!
I'm sorry. I still feel a lot like a cake muggle. What does CMC stand for? Thanks!
Hi, I read somewhere that you can use pharmacy bought glycerine, is it safe to eat? Thanks.
Hi, this is my 1st time on this site, and OH the questions I have. I do have the same question as KateLS. What is CMC. I would like to try this out. I will let you know the out come. Thank you MiMi
All great questions, i have been having trouble with drying and cracking also. will adding some shortening prevent the cracking?
Super Gum (CMC) - CMC Gum, also known as Sodium Carboxymethyl Cellulose Gum, or just Cellulose Gum is frequently used as a thickener and a texture ingredient in many applications throughout the food service industry. Food grade and industrial grade CMC Gum is also known as cellulose gum. It is derived from purified cellulose such as cotton linters. CMC Gum helps products retain moisture. CMC Gum is a man made gum.
my understanding is that if you add cmc to normal fondant it will make it firm and good for moddeling!
I store all my fondant in ziplock bags in the freezer
adding shortening will help but might make it oily if you use to much
im knew to this aswell but that is just my input hope it help
You are absolutely right about this recipe! I have used the "American" version of this for quite some time! It is easier to work with than any commercial RTF fondant to date! Thanks for posting for everyone!
Thank you Thorn_veritas for the CMC definition. I'm doing this solo as so many of us, I don't have time for decorating classes but I love decorating. I love how everyone helps everyone else. Love this site! Wish I had something useful to share.
What is RTR?
i think rtr is ready 2 roll and the american word for cmc is tylose .... i think :)
May I use color for this recipe?? and when should I added??
May I use color for this recipe?? and when should I added it??
Danielavg, I have found over the years that the best time to colour your fondant is when you are kneeding it, as it is easier to control the depth of the colour.
I just made this for the first time. And like it much better than MMF. Thanks, this is going to make my cakes so much better.
Does this fondant work well in hot and humid weather?
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