I'm just curious if anyone else makes their own fondant. What recipe do you use? How long ahead of time do you make it?
I have to admit I'm driven by cheapness, b/c I can't see spending that much on the pre-made stuff when the ingredients are so cheap. And I do like flavoring my own. Who else does it?
I make my own also. I don't use it to ice cakes just for decorations and figures so I don't flavor it. This is the recipe i use. I usually let my KA do the work with kneading.
Rolled Fondant
1 tablespoon plus 2 teaspoons unflavored gelatin
1/4 cup cold water
1/2 cup Glucose
2 tablespoons solid vegetable shortening
1 tablespoon Glycerin
8 cups sifted confectioner's sugar (about 2 Ibs.)
Icing color and flavoring, as desired
Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved. Add glucose, mix well. Stir in shortening and just before completely melted, remove from heat. Add glycerin, flavoring and color. Cool until lukewarm. Next, place 4 cups confectioner's sugar in a bowl and make a well. Pour the lukewarm gelatin mixture into the well and stir with a wooden spoon, mixing in sugar and adding more, a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in a cool, dry place. Do not refrigerate or freeze. When ready to use, knead again until soft.
This recipe makes approx. 36 oz., enough to cover a 10 x 4 in. high cake.
(Hmm I must try this....)
Besides what I just read above, I never made anything but MMF. Im not a fan of the MM flavor, really not crazy about MM, so I never got to use it in its original state. I need to have something to work with in place of the premade stuff so I had to figure out a way to fix the taste (and texture cause it didnt hold shapes well).
What I do is add candy wafers and the lorran oils when im melting the mixture. About half a bag of the wafers alone will definitley cancel out the MM flavor. The oil blends right in with the candy wafers seeing as they are ment to be used together. For other flavors like french vanilla or pumpkin, I add a shot of creamer to the mixture. For something with a kick, add a shot of alcohol in the mixture. Actually you can add just about anything at the melting point.
When using the the wafers the fondant will be easier to mix. Dont even need a KA. It will form a lot quicker and will be ready to use sooner. (Reason for this is that the wafers where hard to begin with, so soon as you begin to knead the mixture they will solidify back again, only in a different molecular state).
Wrap tighty. Let it sit for at least 30 mins min before using.
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