However, when it comes to decorating cakes, fondant can go to so many more places than regular icing, which is why I sought out a fondant recipe a little over a year ago, when I wanted to make a fondant box of crayons spill out onto the surface of a chalkboard cake.
I found this recipe, and was amazed at how easy it was to make!
The original recipe called for an entire bag of powdered sugar. That was way more fondant than I will ever need at one time, and so I've scaled it back appropriately. In fact, I'm including four columns of ingredient proportions, depending on how much fondant you think you'll need.
If you only plan to make a little for decoration purposes (this is what I did for each color in my crayons) you would be wise to get this set of measuring spoons first, or something equivalent. These allow for precise measuring of very small amounts. A dash is 1/8 tsp, a pinch is 1/16 tsp, and a smidgen is 1/32 tsp.
Once again, this recipe contains shortening. I don't like shortening as I don't like hydrogenated fats, but I decided it was worth it for a once-in-a-great-while recipe. Maybe someday I'll find a healthier substitute. If you know of one, please share!
One last note, if you're making smaller amounts of several different colors, make each batch separately. It's much harder to make the color uniform if you try to add color after the fondant has turned into dough.
This recipe contains soy.
Mix in the salt and vanilla.
|This was a "Large deco" sized batch|
|This batch was actually halfway between "8-9" round" and|
"Large deco." And it still frosted a 9" round just fine,
although I rolled it pretty thin
You MUST have a layer of regular frosting on the cake for the fondant to stick. Just use your favorite, whether homemade or from a jar.
Store any excess in a tightly sealed container in the fridge.
Enjoy your cake! Fondant can be used to make all sorts of fun frosting shapes!
I originally found this recipe here.
Linking up at Allergy Free Wednesdays and Gluten Free Fridays
What sort of frosting do you prefer on cakes?