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.