How to Make Fondant (sugar paste)

By

Reaching and connecting with more readers

I have just been told that my blog will be the Featured Blog on Foodista! Hence the badge. I am very happy to hear that, it’s always great to know the blog is growing and reaching more people, that’s the whole point after all!

Keeping with the spirit of cakes and the baking course I was conducting recently, and since I have been receiving many requests for a fondant recipe (we are referring to the sugar paste that is made to cover and decorate cakes and cookies) I am including the recipe here for you to try.

Fondant & Sugar Paste

Fondant is the white pliable paste that is used to cover cakes for decoration purposes. It is firm yet pliable, and can easily be rolled out on a board dusted with icing sugar to prevent it from sticking to the work surface. Once rolled, it can then be used to cover cakes, or can be used to cut out shapes (using templates or cookie cutters) which are then used in the decoration of the cake and also cookies.

Fondant creates a velvety finish that looks very elegant, and allows for various decorations in order to carry out different themes. It can be tinted to any shade you like, best using gel-based food colours. It can also be made more pliable, and harder upon setting by adding Gum Tragacanth to it. This is a kind of recreation of Gum Paste. This is usually used for modelling, basic flower creations, and decoration structures that need to be hard and hold shape.

The original fondant recipe carried out by bakers, is mainly heating sugar syrup to soft ball stage, then turning this sugar over on a marble work surface and working this sugar with metal scrapers (hard spatulas) until it forms a white paste that is smooth and pliable.

Should you attempt this method, please be cautious when working with heated sugar, to prevent the risk of severe burns!

An easier adaptation of the original fondant recipe, one that is suitable for domestic production, is Sugar Paste. It is hardly any different from fondant in texture and function, but easier and less hazardous to prepare at home.

Sugar paste is treated exactly like fondant, can be tinted, is pliable and used to cover cakes as well as in cutouts…etc. So if you do not own a candy thermometer, or if you are worried about working with hot sugar, don’t fret! Just make sugar paste. No one will know the difference! Of course there are many variations and recipes, this one is a simple recipe that you can easily make, it requires a bit of work but works every time… I have also included for you a video of a full tutorial on how to make it.

Ingredients

  • 2 tbsp water
  • 1 1/2 tsp powdered gelatine
  • 1 1/2 tbsp liquid glucose
  • 2 tsp glycerin
  • 455g icing sugar, sifted
  • 2 sachets vanilla powder (optional) for flavour

You will need a stainless steel or non teflon coated saucepan.

Pour the water into the saucepan, sprinkle the gelatin on top and dissolve over low heat. Once dissolved add the glucose and glycerine and stir to combine. Immediately remove from heat.

Gradually add the sifted icing sugar, mixing continuously with a wooden spoon. If you do not continuously mix, lumps will form. Continue to gradually add the icing sugar, until you can’t stir the mixture anymore.

Dust a clean work surface with the remaining icing sugar and flip the sugar paste dough over it. Knead the sugar paste and the icing sugar to incorporate. Continue kneading, until the paste is smooth and stretchy without breaking. Then condition the paste with a little shortening as this helps it stay smooth and without cracking once applied to the cake.

Your sugar paste is now ready for use. When not in use, sugar paste must be tightly wrapped with cling film to avoid drying out and becoming hard! The wrapped paste should then be placed in a ziplock bag with all air removed for longer storage.

You are now ready to transform cakes into masterpieces of art and different themes.

Check this link for a detailed tutorial on how to cover a cake with fondant, including LMF (Marshmallow Fondant) recipe, tinting and even how to crumb coat the cake with ganache instead of sticking only to the regular buttercream.

 

Relative Links

You may also like…