Foodolution

Hi there!!
I would so love the recipe for home-made fondant fancies have searched every where for one so if you had a spare moment to put yours up it would be much appreciated!!
thanks
pixie

Hi Pixie, I haven’t got time to add the recipe in full at the moment (lots of baking and cake decorating in progress for my wedding in two weeks!), but if you can’t wait to make some I hope this helps…you’ll need a cake recipe which isn’t too fragile, such as genoese, baked in a square/rectangular tin. Leave overnight so it’s easier to cut. You’ll also need buttercream (or other filling cream or lemon curd) and fondant icing (different to ’sugarpaste’ which is sometimes confused with fondant). I’ll leave flavours, colours and decoration to your imgagination.

Trim off any dome along with the top ’skin’ of the cake. Carefully slice the cake into two layers and sandwich with buttercream before cutting into cubes of the size you want. (You can omit the layering stage if you don’t want filling in the cakes).

Warm some (not all) buttercream slightly so it’s really easy to spread with a small pallet knife and coat the tops and sides of each cube to seal in the crumbs and make a smooth surface. Pipe a bulb of (not warmed!) buttercream on the top of each cube. Set aside to set for at least an hour.

If you can get hold of ready-made fondant* (that’s easier to use than the ‘Quick Fondant’ below), warm to blood temperature (add colour if you want to).

With the cakes on a cooling rack over clingfilm or baking parchment to catch drips, use a piping bag to pipe the icing over each cake. Start at the top and work in a spiraling line to the top edge then zig-zag across each side until the cake’s covered. Lift and tap the cooling rack gently to help the icing run down and get rid of any air bubbles.

Alternatively you can dip the cakes with a fork or by hand but it takes practice and it’s hard not to get crumbs in the fondant.

To make quick fondant - which also means you have to work quickly with it as it sets fast - heat the following together gently to blood temperature. You can keep gently re-heating it when it’s crusted over and the crystals will melt again but don’t let it get hot, only warm.

16g Glucose
20g Water
40g Lemon Juice
420g Icing Sugar

Let me know how it goes if you try them!
*You can make your own real fondant if you want to but it’s quite a time-taking process.
Sara

[…] this post if you fancy seeing some little ones I made […]