When you're in the middle of decorating a cake, it's hard to run out of fondant.If you learn how to make your own fondant, you won't run out again.To make classic fondant, use corn syrup, shortening, and gelatin.Adding a flavor extract or tint to your fondant can help personalize it.Store it until you're ready to decorate.
Step 1: Bring the water to a point where the gelatin is firm.
Put 4 cup of cold water into a heat-proof bowl and sprinkle 2 ounces of unflavored powdered gelatin over it.For 5 to 10 minutes, leave the gelatin to liquefy.It should be gel-like.
Step 2: Bring the water up to the boiling point and heat it until it begins to melt.
Turn the burner to medium after pouring about 1 inch of water into a pan.The bowl should be placed in the pan so that it sits over the water.Continue to heat it until it starts melting.At this point, you can stir the gelatin.
Step 3: Stir in shortening and sugar.
Add 1/2 cup (170 g) of glucose syrup or corn syrup to the melted gelatin, along with 18 g of glycerin and 2 grams of shortening or butter.When the ingredients melt, stir the mixture and heat it.You can use vegetable oil if you don't have glycerin.
Step 4: You can put the bowl on the counter.
Remove the bowl from the pan by carefully lifting it out of the oven mitt.The mixture should be set aside to cool until it's warm.
Step 5: Add 4 cups of powdered sugar to the mix.
You have room to pour in the cooled mixture if you put the powdered sugar into a large bowl.Then, use a wooden spoon to stir it up.At this point, the mixture should be stretchy and sticky.
Step 6: The powdered sugar should be mixed with the rest.
Continue to stir in the last 4 cups of powdered sugar, 1 cup at a time.The amount of powdered sugar you need depends on how firm you want your fondant to be.Once powdered sugar becomes difficult to incorporate, you can stop adding it.
Step 7: Make it smooth by kneading the fondant.
Put powdered sugar over your work surface.Put some powdered sugar on your hands and knead the fondant until it's soft and easy to work with.In a hot or wet climate, you may need to add more powdered sugar to prevent the fondant from sticking.If the fondant becomes too stiff while you're kneading, mix in a drop of water at a time.
Step 8: Store the fondant until you're ready to use it.
You can wrap a cake tightly in plastic wrap if you start rolling out the fondant immediately.If you want to prevent the fondant from drying out, brush it with vegetable oil.It can be kept out of direct light for up to a week.If you refrigerating the fondant, you could cause it to become too sticky.
Step 9: You can melt the mini-marshmallows with water.
Put the mini-marshmallows in a heat-proof bowl.After that, microwave the marshmallows for about 30 seconds or until they melt.You can heat a bowl of marshmallows over water if you don't have a microwave.
Step 10: The powdered sugar and marshmallows should be mixed together.
Put the bowl of the stand mixer with the powdered sugar and melted marshmallows into it.When it forms a ball, stir the mixture on low speed.Add more powdered sugar if the fondant looks sticky.
Step 11: After turning the fondant out, knead it for 7 to 8 minutes.
Put powdered sugar on your work surface.If you want to scoop the fondant onto your work surface, you need to grease your hands and spatula with vegetable oil.The fondant needs to be kneaded until it becomes soft and smooth.The water will loosen the fondant if it feels too dry.
Step 12: You have to roll out the fondant.
You can start rolling the fondant on your work surface if you want to cover a cake or cupcakes.Wrap the fondant tightly with plastic wrap if you want to put it aside.The fondant can be kept at room temperature for up to 2 weeks.You can put the wrapped fondant in a part of the pantry that is out of direct light.The fondant could become sticky if it is not refrigerated.