If you have read our article about “Make your own fondant cake”, you have already learned that this is not an easy task. Above all, a lot of time and very good time management are required. You need to plan 3 days for this. Of course you won't be in the kitchen for a full 3 days, but it is definitely very time-consuming. Below we will show you how you can make fondant for cakes yourself.
Fondant cake yourselfmake– Create a schedule
1. Tag:
–Bake the cake base
– Prepare the spread
– Make decorative elements to decorate
2. Tag:
– Prepare cake cream or filling
– Insert the cake and spread it
– Restore fondant
3. Tag:
– Cover the cake with fondant
– Decorate
What exactly is fondant?
It is a sugar paste that is used for decorating and coatingPies and cakesused. Of course, there are also other types of sugar paste with which you can decorate cakes artistically, for example with marzipan. Sugar pastes consist almost entirely of sugar and can be kneaded and shaped into playful shapes. The basic color of the fondant is white and can be colored as desired using food coloring. Below we present a basic recipe for fondant and also what you need to pay attention to if you want to color it. Here is a little guidance to help you determine how much fondant is needed depending on the size of the cake:
ø 12 cm – 550 g
ø 15 cm – 650 g
ø 20 cm – 950 g
ø 24 cm – 1100 g
ø 30 cm – 1750 g
20 x 20 cm – 1000 g
12 Cupcakes 600 g
Recipe with gelatin – lactose-free, gluten-free
Ingredients (makes 1200 g fondant):
- 1000 g powdered sugar (note – not everyone works well)
- 9 g ground gelatin
- 60ml water
- 1/2 tsp salt
- 1/2 tsp citric acid
- 1 TL Glycerin
- 120 ml Glucose syrup or Caramel syrup
- optional:food coloringand coconut oil (palm) for greasing your hands and kneading them easily
Instructions
- Sift powdered sugar: Place 3 packets in a larger container and one packet in another container.
- Soak gelatine in water, heat over medium heat or in the microwave and dissolve. Add salt, citric acid and glycerin.
- If you would like the fondant to be colored, you must now add the color and dissolve it in the liquid. When the color has already spread, add the syrup.
- Make a well in the large container with powdered sugar and add the gelatine mixture there. Mix everything well with a wooden spoon as much as possible. Gradually add the remaining powdered sugar and knead in very vigorously.
- Wrap the fondant in cling film and then again in a freezer bag. So let the fondant rest at room temperature for a day.
- The next day, grease your hands and the worktop with coconut oil before processing. Now knead the fondant thoroughly. The small lumps should disappear and the mass should become smooth.
- If the fondant still needs to be colored, add a little color and then knead it in very well until the color is distributed.
*Tip: Kneading large quantities can be very difficult, so you can divide the fondant into smaller portions and knead them separately until smooth. Warm hands are an advantage when kneading fondant.
How much fondantfora cake?
You will easily need a kilogram of fondant for one cake. If you want additional decorations to go on the cake, you will need to plan a small amount for them. If you want to color the fondant yourself, allow a little more than the planned amount in case the coloring doesn't work.
color
You can of course color the fondant with food coloring, but in the form of paste or gel. They are specially developed food colors that are perfect for working with dough, buttercream and fondant. Well-known brands include Sugarflair, Squires Kitchen, Wilton and others and cost between 3 and 5 euros per pack. You take very little paint with a toothpick because they are very concentrated. You can get beautiful pastel colors with 2-3 toothpick tips per 1 kilogram. For more intense nuances you need to use significantly more. High-quality dyes like those listed can even be mixed together. The cheap food colors from the supermarket, which are available in the form of powder or liquid, either cannot completely dissolve into the modeling clay or it becomes mushy. You have to be particularly careful with very intense tones, especially black and red, because not every fondant can handle such a strong color load and will eventually become brittle.
If you make it yourself, it is recommended to color it during production. Knead in the color in portions until the desired shade is achieved. Unfortunately, you can't accurately estimate the intensity and exact color and it ultimately takes quite a long time until the right color is achieved.
Gumpastefordelicate flowers
For elaborate and delicate decorations such as flowers and blossoms, there is a special paste - gum paste, which is more elastic than fondant but also hardens faster. Thanks to additional binding agents - CMC (carboxymethyl cellulose), which are obtained from softwoods and hardwoods, the sugar mass can be rolled out thinner and thus artistic, delicate details and figures. You can make these yourself by adding a tablespoon of CMC to 500 g of fondant and kneading it in. You can also get CMC in its purest form as an adhesive powder in pharmacies or drugstores. You have to make sure that it does not contain any other substances. A good one is this one from Kukident.
Modell fondantfor figures
Modeling fondant is particularly suitable for figures and is an intermediate form of gum paste and fondant. To do this, you have to mix the two in a ratio of 1:1 or 1:2 (fondant: gum paste) and knead them very well.
Is iteaten?
You can definitely eat the fondant. Since it consists of over 90% sugar, it tastes touchingly sweet and how could it be otherwise. Everyone decides for themselves whether it is actually healthy to eat so much sugar. It is primarily used to decorate cakes and cakes.
kaufenOr would you rather do it yourself?
Of course you can buy the fondant, but it costs significantly more than the one you made yourself. Just for comparison, 1 kg costs between 5 and 10 euros and if you make it yourself you get around 2.7 euros per kilogram. If the fondant needs to be colored, you still have to take the food coloring into account. Since the ingredients for the fondant are relatively inexpensive, you quickly come up with the idea of making it yourself. However, the humidity and the quality or condition of the powdered sugar are essential. Most of the time, homemade fondant is not as elastic as purchased fondant. Then one or more teaspoons of CMC can help. In addition, the fondant must be at body temperature in order to remain supple. If it cools down, it quickly becomes brittle. You also have to expect a lot of muscle strength when kneading and rolling out.
