INGREDIENTS
* Gelatin 1 & 1/2 tbsp
* Glucose syrup 1 tbsp
* Glycerine 1 tbsp
*Cooking oil 1 & 1/2 tbsp ( can be substituted with margarine or butter)
* Cold water 8 tbsp
* Clear vanilla essence 1 tsp
* Icing sugar 750 grams
* C. M. C powder 1/2 tsp
PROCEDURE
1. Weigh and sieve the icing sugar into a large bowl. Add C.M.C powder and mix evenly using a wooden spoon. Create a well at the center.
2. Add the water into a small bowl and add gelatin, stir well until well mixed with no lumps. Leave the mixture for 10 mins until it blooms.
3. Heat gelatin mixture on a double boiler and stir until clear then add glucose syrup and stir until it dissolves.
4. Add cooking oil, glycerine and vanilla essence and stir until all the ingredients are well incorporated.
5. Pour the mixture into the icing sugar and stir using wooden spoon in a circular motion until it thicken then knead using hands until it is firm and looks like dough.
6. Place the fondant on a smooth working surface lightly dusted with cornstarch or icing sugar, apply a little shortening on your hands and knead until it is smooth and pliable. If it’s still soft and sticky add a little icing sugar and knead.
7. Divide the fondant and colour as desired. Wrap the fondant using cling film and leave it to rest at room temperature for 30 mins. Knead it again before rolling to cover the cake.
POINTS TO NOTE
* Glycerine- is a “moisturizer”, in that it’s very good at keeping moisture for a long period. In the case of fondant, it will help to keep it pliable for a longer period and help to minimize drying out too quickly when working with it (rolling out, icing sugar/cornstarch, application). It also slightly helps any sugars from crystallizing, which as you can guess, fondant has a LOT of sugar.
* CMC stands for Carboxymethyl cellulose – it helps the fondant to dry quickly.
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