Fondant

This recipe is by Lisa Mansour from New York Cakes I love this Fondant recipe since I found this recipe for Fondant a way back I never again bought those all ready made Fondants this one is a keeper and since then I always make this Fondant to decorate my cakes it works well I have tried other Fondant recipes but they never turned out as good as this one I also use this Fondant with some Tylose Powder when adding some Tylose Powder it will turn this Fondant into GumPaste I hope you enjoy working with this recipe as I do.

I used this Fondant recipe and added some Tylose Powder to make the Decorations on this Baby Shower Cake.

(Ingredients)

1 Tbsp plus 2 tsp of unflavored gelatin

1/4 cup of cold water

1/2 cup of glucose

2 Tbsp of shortening

1 Tbsp of glycerin

8 cups of sifted powdered sugar

*Step One*

(Setting the fondant gelatin)

The first thing we do is add the gelatin to the cold water. Then stir it and let it set until it's thicken this will take less than a minute.

*Step Two*

(Mix the fondant Ingredients)

The next step is to put the gelatin into the bottom of a double boiler pot and melt it.Once it's dissolved we're going to add the glucose and mix well. Then we're going to stir in the shortening and just before it's completely melted remove it from the heat then add the glycerin. This is the best time to add the flavor of your choice and you can add some color if you like for your fondant. You are going to let it cool until its lukewarm. Then add 4 cups of powdered sugar in a bowl and make a well.

(NOTE)

If you don't have a double boiler pot you can do this In a one cup glass measuring cup add the water and sprinkle in the gelatin stir well and let it rest for till it thickens mean while get a pot with some water place on stove and heat up the water DO NOT LET THE WATER BOIL then turn off the heat then place the measuring cup in the hot water like a maria bath stir the gelatin until is a dissolved then add the glucose and stir well then add the shortening stir till its melted then remove from the pot and add the glycerin then let it cool until its lukewarm.

*Step Three*

(Knead the fondant)

Now pour the lukewarm gelatin into the well and stir with a spoon mixing in the sugar a little at a time until the stickiness disappears now remove the mixture from the bowl onto the remaining sugar and start kneading until the fondant is smooth and pliable till it doesn't stick to your hands if the fondant is to sticky add some more sugar if its to stiff then add a drop of water at a time.

*Step Four*

(Storing the fondant)

You can use the fondant immediately or store it in an air tight container in a cool dry place do not refrigerate or freeze the fondant always knead your fondant before you're ready to use it this recipe makes approximately 36 ounces of fondant which is enough to cover a 10 inch round cake.

Here is the video on how to make this fondant

Pastillage

Pastillage is a sugar paste which you must work very quickly because Pastillage dries up very quick and hardens well which it can be used to make strong structural pieces. Pastillage works well for making sugar flowers Pastillage can be used to make bases, supports, stands and replicas. It can also be colored or painted. most of the time Pastillage is confuse with Gumpaste the difference between Gumpaste and Pastillage is that Gumpaste recipes vary but typically involve gum tragacanth, making it not as sturdy as Pastillage. Because of the added gum, the dough is very elastic and soft, making it able to be rolled out thinner and worked with longer than Pastillage. Both will hold up fairly well in humidity, but gum paste will soften slightly, as it will if it touches Buttercream because of its fat content or if it's refrigerated.

(Ingredients)

2 lbs of powdered sugar (sifted)

5 Tbsp of water

4 Tbsp of lemon juice

2 Tsp of glucose

5 Tsp of plain gelatin

*Step One*

(Directions)

Combine the water and lemon juice sprinkle in the gelatin and stir well and set aside for a few minutes till it becomes thick. Melt this mixture over a double boiler at medium heat until it dissolves, Then add the glucose and stir well then remove from heat let it cool till its lukewarm.

*Step Two*

(Directions)

Meanwhile sift the powdered sugar in a bowl and make a well in the center then pour the syrup and mix with a large plastic spoon from the inside to the outside. Grease your hands and knead until it has the consistency of bread dough. Add more sugar if necessary. Keep it in a plastic bag in an airtight container.

GumPaste

(Gumpaste recipe by Carrie Biggers)

Gumpaste is a sugar dough and there are many different recipes for Gumpaste out there some recipes are mixed with gum powder and some are made with tylose powder Gumpaste is really pliable which is not as sturdy as Pastillage. Because of the added gum, this dough is very elastic and soft, making it easy to be rolled out thinner and worked with longer than Pastillage. Gumpaste is versatile and is stronger than Fondant. Gumpaste is also used for making delicate shapes or molded into figurines. Both will hold up fairly well in humidity, but takes a long time to dry if it's rolled out to thick, sometimes 24 hours or more. Decorations can be made weeks in advance and temporarily stored in airtight containers, in a cool, dark place or kept there indefinitely away from heat or moisture, which can soften them. Gumpaste will also soften slightly if it touches Buttercream because of its fat content or if it's refrigerated.

*This GumPaste works well for working with your Cricut Cake*

*Step One*

(Ingredients)

2 Tbsp of unflavored gelatin (2 pkg)

1/2 cup of cold water

(Directions)

In a one cup glass measuring cup add the water and sprinkle in the gelatin stir well and let it rest for 5 mins mean while get a pot with some water place on stove and heat up the water DO NOT LET THE WATER BOIL then turn off the heat then place the measuring cup in the hot water like a maria bath stir the gelatin until is a dissolved clear liquid.

*Step Two*

(Ingredients)

2 Tbsp of melted shortening

1/3 cup of clear corn syrup

1 Tsp of lemon Juice

(Directions)

Stir and combine thoroughly

*Step Three*

(Ingredients)

2 Lbs of powdered sugar (sifted)

3 Tbsp tylose powder

(Directions)

Place the powdered sugar in a large glass or plastic bowl (reserve 2 cups of the sugar) make a well in the center. Then pour the gelatin and corn syrup liquid into the well of sugar and stir well with a large plastic spoon and stir until nearly all of the sugar is stirred in.

*(NOTE)*

If you have a heavy duty stand mixer you can place the sugar in the mixing bowl then make a well then pour the gelatin and corn syrup liquid into the sugar well use the bread dough hook for this process and mix until nearly all of the sugar is mixed in.

(Directions)

Then pour onto a clean counter top which has been lightly greased with shortening and dusted with the additional powdered sugar sprinkle the tylose powder into the mixture with lightly greased hands knead incorporating all of the powdered sugar and tylose until it forms a smooth rubbery ball add additional sugar if needed.

It should not be really sticky or too soft. With experience you will learn how STIFF is stiff enough. Knead in as much sugar as it will take. Beginners usually make it too soft.

Wrap tight in a plastic wrap twice. then place gumpaste in a ziplock bag allow to rest over night it can be stored at room temperature for weeks refrigerate or freeze for extended storage time.

When ready to use start with a baseball sized piece and warm briefly in the microwave no more then 10 seconds at a time to soften to make it easier to knead.

You can add any color of your choice to the gumpaste the colors should be can be gel or paste colors.

*Here are some of my Sugar Flowers made of Gumpaste*

Here are some yellow lily hanged to dry

Once the lilies are dried they are ready to be dust with edible colors or painted with some edible paste or gel colors to look more realistic. Here are the lilies colored looking more realistic.