Bakers prefers fondant because it is good quality and durable also you can make different flower shapes by using fondant. See the fondant shapes created by fondant cutters below.
Ingredients for Fondant
Sift the Icing sugar into the large bowl.Make a well/hollow at the center of icing sugar then pour the lukewarm gelatin mixture.
Ingredients for Fondant
- Icing sugar 1 kilo
- Gelatin 1 -1/4 tablespoon
- Cold water 1/4 cup
- Liquid glucose 1/2 cup
- Glycerin 1 tablespoon
- Butter 2 tablespoon
- Flavor (you can use vanilla extract)
- Food color (option)
Directions
Take a bowl put gelatin and cold water, stir then let it stand until thick or hardened.
Then, use double boiler method, take the bowl of gelatin mixture put on top of hot water pan until the gelatin melts.Add glucose liquid and glycerin, mix well.Add butter mix a little then remove from heat.Add vanilla then stir (or you may try other flavors)Let the mixture cool until lukewarm.
Sift the Icing sugar into the large bowl.Make a well/hollow at the center of icing sugar then pour the lukewarm gelatin mixture.
Mix in icing sugar and add more a little at a time, until stickiness disappears.Clean your kneading surface then lightly dust with icing sugar,Knead until the fondant is smooth.If fondant is too soft, add more sugar; if too stiff, add water a drop at a time.
Use fondant immediately or store in airtight container in fridge. When ready to use, bring to room temperature and knead again until soft.
If you need to add color to your fondant add few drops of food color when kneading, mix in until the fondant catch the color you desire.
