I have had a few people ask me how I make fondant flowers and fondant covered cakes. Fondant is actually really easy to make, and homemade tastes so much better than the wilton pre-made fondant. I hope this tutorial will help you out!
1 lb. candy coating white chocolate
3/4 c. corn syrup
4 lbs. powdered sugar
8 tbsp. hot water
1 c. glucose (I get this at cake/candy supply stores)
2 tsp. vanilla
1/2 tsp. salt
4 tbsp. white crisco
Step 1: Melt the white chocolate chips in the microwave or over a double boiler, stir in the corn syrup, set aside so it cools. It should form a pasty dough.
Step 2: Put powdered sugar in the bowl of a mixer, make a well in the center. Set Aside.
Step 3: Mix water, glucose, vanilla, salt, and shortening together in a saucepan. Heat until shortening is almost melted.
Step 4: Pour into the well of powdered sugar, use dough hook and mix until incorporated, about 4 minutes. Add white chocolate mixture to mixing bowl a tablespoon full at a time, until incorporated. Step 5: When mixture is too hard to mix, take it out and turn on a powder sugar dusted surface, knead in the remaining powdered sugar.
Wrap very tightly in plastic wrap, then place in a ziplock bag. It will get somewhat hard, but kneading it will loosen it up. Use within a month.
To color fondant:
Use a toothpick and smear some gel color into the fondant, knead until well incorporated
Lay on a cooling wrack and press in the middle to shape. Small paint holders or egg cartons can also be used to help shape flowers.Finally, pipe a center, dust with luster dust or sanding sugars. Dry overnight.