Monday, June 2, 2008

How to make/color/cut fondant!


Fondant!

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!

Ingredients:

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

Stamp out with a fondant cutter, use a rounded tool to make impressions.

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.

27 comments:

Katie said...

YAY! Thanks for sharing this recipe! I've never seen white chocolate recipe for fondant before. I LOVE those flowers! :)

Joelen said...

You've done an AWESOME job! Kudos!

rebekka said...

Wow, I have never tried that recipe. Have you ever tried the marshmallow fondant? Your flowers are adorable!!!
xo
Rebekka

Liv said...

Blogspot ate my comment. In a nutshell: HOW PRETTY!! :)

Sweet and Savory Eats said...

Too cute! Great summary. I just might get the nerve to try fondant soon.

sucheela said...

Love your fondant! Worked wonderfully (even though we forgot corn syrup...) and so much tastier than store-bought or any of those marshmallow recipes out there. Thanks for sharing!

Anonymous said...

Thank you so much for the recipe! I love it! It is the absolute hands down best fondant I have ever tasted and I can't believe that I made it! You're the best!

shad said...

Hi, after wrapping it tightly and putting in a ziplock bag, do I refrigerate or leave on counter? I just made some last night and will be using it Friday. Thanks!

Ashlee Wetherington said...

you don't want to refrigerate it, and when you use it, it will be a little stiff, just knead it out and it will soften up

shad said...

Ok, thanks so much!

shad said...

Hi, I just wanted to share with you my first time ever making a cake with white chocolate fondant. Thanks for the recipe!!

If you would like to see the pic of my cake, please visit the link below:

http://i6.photobucket.com/albums/y222/shadownet6/CIMG0266.jpg

Ashlee Wetherington said...

shad - your cake looks fantastic! great job :)

shad said...

Thanks so much for the kind words!I owe it all to the wonderful white chocolate fondant. :)

Anonymous said...

Everytime I try to cut letters or shapes from cookie cutters (or by hand) they do not hold their shape. What can I do to fix this problem? Am I doing something wrong? Thank you!

Anonymous said...

If the fondant is still really soft after kneading in a bunch more powdered sugar do i keep adding more powdered sugar till it is hard enough? What is the texture supposed to be like?
Thank you

Ashlee Wetherington said...

If the fondant is still warm, and you keep adding powdered sugar, when it cools, it will be too brittle. I knead in the amount stated, then let it cool and go back and add more if necessary. It shouldn't be too soft or too hard, it's not super easy to roll, you'll need some muscle, but mine is always similar to wilton's pre packaged in texture.

Sarah said...

I'm dying to try this recipe. Just a quick question-- are you using chopped white chocolate, white chocolate chips, or white candy melts? Thanks so much!

Sarah

shad said...

Hi, I had another quick question. I am now going to make a cake for my nephew using the white chocolate fondant, but am a little tight on cash, can I substitute the glucose for clear corn syrup? Thanks

shad said...

Hey Sarah to answer your question, I used white chocolate chips and it worked great.

Anonymous said...

I tried this recipe.. and the steps looked nothign like the pics on here, and in teh end i had to stop and go to the grocery store to get more icing sugar, add two more 500g bags.. and after much needing and mixing and sticky mess, it came out tasting great.. but really sweet.. however.. i could not roll it over my cake, it fell apart and made holes everywhere.. it also was difficult to make cut out decorations, it was much too soft.

Anonymous said...

The fondont flowers you made are beautiful!
Can I substitute the corn syrup with other liquid like lemon juice or sth else?

Anonymous said...

I do not have a mixer with a dough hook. Is there another way to do this step?

Anonymous said...

I have purchased all the materials to make this recipe, but does anyone know how much cake this will cover?

Ashlee Wetherington said...

you can knead it with your hands rather than use a kitchenaid, it's much longer to do and harder on your arms! this will easily cover a 6" and 10" cake.

Linds said...

One cup of glycerine? The liquid wilton kind? That is like 2 bottles?.. It just seems like alot I can't afford to mess up and re buy everything!! help!

Eftychia said...

Very nice work. Thank you for showing us how to do this.

Rachat de credit said...

Thanks a ton it has been a very good support, now to make is without a doubt simple and easy by using your tips. Thanks