Wednesday, June 2, 2010

Delicious Fondant

I got this recipe from my cake decorating class. It is pretty good, never thought those words would come out of my mouth when talking about fondant. Stephany is a great instructor and even better baker and cake decorator. She is opening a shop in a few weeks, you need to stop by and visit. If you are getting married you really need to stop by. She is doing something that I think is so cool and very smart, Rent a cake, some of you are thinking "WHAT!" hey all I can say is it is the smartest idea I have ever heard of.
If you would like to know more about it then stop on over and check it out and you will feel the same way. The Wedding Stop and Cake Shoppe...109 Locust Santa Cruz Ca

1/2 cup milk
3 packs gelatin
1 cup corn syrup
3 T unsalted butter
3 T glycerin
2 tsp vanilla, I use more
dash salt
3-4 powder sugar

Combine milk and gelatin and allow to firm, about 30 minutes
cook over double boiler until gelatin is dissolved
add remaining ingredients EXCEPT SUGAR and cook until butter is almost melted
cool to luck warm.
Strain into mixer containing 2 pounds powder sugar.
mix slowly until combined.
use dough hook (or by hand) and several more cups of sugar and mix on low until combined.
Continue to add sugar until it holds it's shape on hook, turn onto powdered surface and knead. It should be pretty stiff but you should still be able to knead it. Wrap in oil pained plastic wrap and put in ziplock freezer bag.
Let stand at least 24 hours before using."

1 comment:

Sherrene (The Sugar Tree) said...

Thanks for sharing this recipe!

Sherrene (The Sugar Tree)