Saturday, 21 July 2012

Easy Rolled Fondant

The first time I made this was a few weeks ago. After I made it, it was VERY sticky and wasn't what fondant should look like. I decided to put it in the fridge for a few hours for it to set properly. As my luck would have it, it set properly. If I did not need it that day, I would have let it set over night for better results. I used this for sugar cookies for Canada Day. It didn't really stick to the cookie by it's self. So I decided to use something call Simple Syrup. It's mostly sugar with water. You use 1/4 cup of sugar and two tablespoons of water and heat it over low heat on your stove. You let it cool and when you're ready to use it, brush it over what your going to use it on. Simple Syrup is pretty much used as a glue. Anyways, as promised, here's the Fondant recipe you are hoping for:

2½ cups sugar
2/3 cups water
1 cup vegetable shortening
1 teaspoon vanilla extract
5 cups confectioner’s sugar

1. Combine the 2 ½ cups of sugar and 2/3 cups of water in a sauce pan on the stove. Boil the mixture until syrup is formed.
2. In a large bowl, combine sugar syrup and the shortening and mix well.
*3. Add the vanilla flavoring to the sugar and shortening mix.
**4. Slowly add the confectioner’s sugar, mixing continuously until a thick dough begins to form.
5. Knead dough by hand until stiff.
6. Lay the dough on a cool, flat area dusted with confectioner’s sugar and roll out with a rolling pin coated with confectioner’s sugar to 1/8 inch. Drape over cake.
* Instead of vanilla extract, you can use peppermint extract, lemon extract, or almond extract for holidays.
** You can add food colouring to the dough at this stage
~Try putting a layer of buttercream frosting on the cake first. It will help eliminate the crumbs in the final appearance

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