Making your own vanilla fondant is really not that hard; and it tastes better!
When I first began decorating cakes in earnest I wanted to try my hand at fondant. But I had always heard that store-bought fondant tasted, well, icky. Plus, it was expensive. So I checked out cakecentral.com to see if I could find a fondant recipe. I was a little intimidated, but decided to forge ahead anyway.
Well, I hit the jackpot with this recipe because it has turned out every single time and I always get compliments on it’s flavor and texture. Many people try the popular marshmallow fondant recipe that’s floating around but, to me, that thing is just a messy headache.
This recipe may take a little longer and have more ingredients but I find it far superior to the marshmallow fondant. Once you’ve made it a couple of times, it’s a piece of cake! Get it?
Oh, and by the way, this cake was one of the easiest I’ve ever made, but has a big wow factor. There’s only one full pancake and it’s the one on top. The others are just flattened ropes of fondant that go around the cake. The butter, eggs, bacon, and plate are also fondant. (The plate is a fondant-covered cake circle.)
Below are some of the other cakes I have made over the years that are covered in full or in part by fondant.
Vanilla Fondant
Description
Yes, you can buy fondant. But this tastes a lot better. And it’s not hard to make.
Ingredients
1/2 cup milk
3 pkg. plain gelatin (6 tsp.)
1 cup light corn syrup
3 Tbsp. salted butter
3 Tbsp. glycerin
2 tsp. vanilla
dash salt
3-4 pounds powdered sugar
Instructions
Combine the milk and gelatin in a double boiler and allow to set until firm. Then simmer the water and cook gelatin until it is dissolved.
Add the corn syrup, butter, glycerin, vanilla, and salt and cook until the butter is almost completely melted, stirring frequently. Set aside to cool.
Put TWO pounds of powdered sugar in large mixer bowl. Strain the gelatin mixture into the powdered sugar. Mix slowly with a batter blade until just combined.
Change to the dough hook attachment. Slowly add 1-2 pounds powdered sugar. The amount will depend on the humidity where you live. I never get to 2 pounds. You want the fondant to be firm and barely sticky.
Scrape fondant onto a heavily-powdered-sugared surface and knead it for a few minutes.
Take two pieces of plastic wrap, about 2 feet each, perpendicular to each other. Spray lightly with nonstick spray. Place fondant in center and fold wrap over fondant. Store this in a large Ziploc bag or large airtight container. Allow to set for 24 hours before using.
