Though I bake and decorate cakes at home, I have never tried my hands at Fondant Icing. Last Christmas, my cousin who came from Canada, gifted a Gum paste flower cut out set. Every time I looked at the set, I was even more motivated to give a shot at Fondant Icing. April being a month of special occasions in our family, I zeroed in on D’s birthday and prepared fondant at home. On discussing with D, he asked me to prepare a Rich Chocolate Cake covered with Chocolate Ganache. All my hopes almost went down the drain till it dawned on me that my parents’ anniversary was coming up. They were visiting and so was my sister and niece. It has been ages since all of us celebrated the occasion together. I was even more excited. My sister being the more creative amongst us, I asked her to suggest a cake design. She suggested a very simple design, which I absolutely loved.
On the day of decorating the cake, I could feel butterflies in my stomach. The only knowledge I had about decorating a cake with fondant, was acquired from the TV shows. The cake layers were done, and the cake was coated with butter cream frosting. I rolled out the fondant for covering the cake. Now was the testing time. I managed to lift the fondant and place on the cake and cover it without a slight tear. Phew !! I was so elated. The icing on the cake was to see the surprised look on my sister’s face when I told that this was my first attempt. After almost 3 hours, the cake was done. We were eagerly waiting for the next morning to see our parents’ reaction. They loved the design as well as the cake.
I had saved the recipe by Sarah Alexander, from a foodie group long time back.
- 1/4 cup Whipping cream (I used Amul Fresh Cream)
- 1 - 1/2 tablespoons Gelatin
- 1/2 teaspoon Meringue powder
- 1/4 cup Corn syrup Light
- 3 tablespoons Butter shortening or veg
- 1/2 teaspoon Salt
- 2 teaspoons Vanilla Butter Clear or flavour
- 800 gms Sugar Powdered
- Place the gelatin and cream in a heatproof bowl. Rest for 2 minutes or till the gelatin absorbs the liquid.
- Microwave on high.
- Stir well till the gelatin is dissolved and there is no lump in it.
- Stir in the corn syrup and mix well.
- Add the butter. The heat in the cream mixture will melt the butter.
- Add the glycerin, salt, meringue powder and flavouring. Mix well.
- If you want a specific colour for the entire fondant, add and mix well.
- Place 800 gms powdered sugar in a bowl.
- Make a well in the centre and add the prepared cream mixture and start mixing.
- Make sure you get all the sugar mixed.
- Do not add more sugar at this point as the meringue is still blooming and there are still wet pockets in the sugar.
- Once the dough is formed transfer it to a flat surface & knead well.
- If you feel the dough is dry add butter or veg shortening to your hands & knead.
- Wrap the dough & leave it in the fridge overnight to rest.
- Once ready to use, take the sugar paste out of the fridge & let it come to room temperature.
- Knead well until soft but not sticky.
- If the dough is sticky add some icing sugar.
- Your sugar paste or fondant is ready to be rolled.
- Wrap the dough in a plastic wrap as well as a zip lock bag & place it in an air tight container.
You can store the fondant in a freezer for upto 3 months.
Bring it to room temperature before rolling out.