How to Make a Home Fondant?

Today we bring a very useful recipe for any dessert that we want to make, it is about how to make a homemade Fondant, that is, the coated that carry many pies and cakes above that gives them that professional touch. Well, this can be done home by following a few simple steps. It is very simple and quick to perform, and with a result to suck your fingers.

With this recipe you will realize that it is not necessary to be an expert pastry maker to make some lovely cakes.

Ingredients [For a standard 23 cm cake]:

Gelatin sheets - 2

Tempered water - 2 tablespoons

Glucose - 100 grams

Glycerin - 100 grams

Margarine - 20 grams

Sugar glacé - 1 kilogram

Food coloring paste

Cutters:  julienne cutter

Discover How To Make A Home Fondant

l The first step to start preparing our delicious homemade fondant, is to hydrate the gelatin sheets in cold water.

l At the same time we prepare a saucepan, where we will pour the warm water.

l Once the gelatins are well hydrated, we must do it, drain them very well and put them in the saucepan with the warm water that we have previously added and prepare it to warm it to the water bath.

l The next step is to add the glucose and the glycerin, for this we will separate the saucepan from the fire and then it is time to add these two ingredients.

l We must mix all the components very well, with the saucepan still separated from the fire, while we add the margarine, and that is when we put the saucepan back into the fire.

l When we observe that the margarine that we have just tossed, this almost melted, we must remove the water bath and stir very well. Then add a third of the glace sugar and continue stirring, until a homogeneous mixture is obtained.

l Next, we must give color to the dough that we are preparing, for it we must throw some dye in paste. Once added, we must remove it with a wooden spoon and we will see how it changes the color little by little

l While we remove all the dough, we will gradually incorporate the rest of the glacé sugar and continue stirring with the spoon until the dough takes off from the container. 

l Once the dough is no longer so liquid, it is time to start kneading it with your hands until we get a pasota with which we can work without problems.

l Then we take the dough from the bowl to the table and knead it until the dough does not stick in the hands. The next step is to stretch it with a roll, for it we will sprinkle with flour the mass so that it does not stick.

l Once well stretched, it is only covered the cake, for this we must stretch and cover the cake well and remove all that is about. To cover your cake, stretch the fondant well and gradually remove excess dough

l The last step is to decorate the homemade fondant that you have prepared as you prefer, customize it with a julienne cutter to your liking and let your imagination fly. For example, if you love snow, you can use a snowflake fondant cutter to make you fondant into the shape of snow. And if you prefer a lovely, fish cake pan cutters are also available for you.