I am often asked if I make my own “Fondant” and the answer is no. Making your own fondant involves a lot of kneading and it takes quite a bit of time and it is messy. Here is a great fondant recipe for those of you who would like to make it at home.
125ml cup cream
15ml un-flavoured gelatine
250ml corn syrup (clear)
15ml butter or shortening
10ml clear vanilla extract
1.5kg powdered sugar
1. Place the cream in a 500ml measuring cup, sprinkle the gelatine powder slowly over the top of the cream to hydrate.
2. Let the gelatine “bloom” or become firm it will take a few minutes. Make sure to get rid of any lumps.
3. Place the mixture in microwave and heat for about 1 minute on high. Stir. If the gelatine does not become liquid, microwave in 15 second intervals until the gelatine has dissolved. Stir between heating cycles.
4. Add corn syrup, butter, glycerin, vanilla, and salt to the melted gelatine mixture. Stir.
5. Microwave mixture for 2 minutes on high setting. Stir, set aside to cool to a luke-warm temperature.
6. Weigh 900g of powdered sugar into the mixer bowl of your stand mixer. Do not use a hand mixer as the motor will burn out. You can also do this by hand – a little sweat
7. Add gelatine/corn-syrup mixture into the powdered sugar; mix by hand until just blended.
8. Fit the bowl on the mixer, add several cups of powdered sugar, and mix very slowly with the dough hook. Keep the kitchen clean by placing a damp tea towel over the mixer bowl to prevent a cloud of dust.
9. Continue to add powdered sugar, about a cup at a time, until fondant forms a soft ball. It should not slide down the dough hook and there may be some powdered sugar left in the bottom of the bowl. This is normal.
11. When fondant is ready remove it from the bowl and start kneading on a non-stick surface. You may need to rub your counter with a bit of vegetable shortening. Knead in a small amount of powdered sugar until the fondant is smooth. It will still be slightly soft.
12. Wrap in oil coated plastic wrap; wrap again, and then place in an air tight container such as a zipper bag or plastic tub.
13. Allow fondant to rest at least 6 hours or over night.
14. Knead only the amount required until smooth before rolling out to cover cake or board.
VARIATIONS AND OTHER INFORMATION:
CHOCOLATE – add 170g of semi-sweet chocolate chips to the corn syrup. Follow the recipe as normal. Add brown food coloring to make it darker.
WHITE CHOCOLATE- add 170g of white chocolate chips to the corn syrup. Follow the recipe as normal.
DAIRY-FREE FONDANT – Replace equal amounts of water, non-dairy creamer, fruit juice, or other liquid for the cream. Replace the butter with equal amounts of shortening. This also works for unflavored fondant when only covering cake dummies.
*If the fondant is too soft or stretchy, knead in additional powdered sugar in small amounts until fondant is of the consistency of play dough.
*If the fondant is too stiff knead in small amounts of glycerin until softened. This is easier by working in small batches and then blending the batches together. Keep any unused fondant covered.
*Fondant can be stored at room temperature for at least a month. For longer periods, place well wrapped fondant in the freezer. Allow fondant to come to room temperature slowly before using, usually over night. DO NOT THAW IN THE MICROWAVE.
*The sugar and cooking process preserves the dairy ingredients.
*Chocolate fondant can be a little stiff you may need to add more glycerin.
*Please remember that many things can affect the consistency of the fondant. This includes temperature, humidity and any flavourings that are added. The temperature of your own hands will also affect the pliability of your fondant.
*Colour can be added during the cooking stage or the mixing stage. Adding colour after the fondant has rested is much more difficult, but it can still be done.
*This recipe has a off-white colour. Add white food colour for whiter fondant. Gel colour will change the consistency.
Cake flour starts with low-protein flour, which means a greater percentage of the flour in your cup is composed of starch. It’s also very finely ground, with a texture that feels silky.
If you’re trying to determine what kind of flour you have in an unmarked bulk bin, squeeze it and see what happens. Lower protein flours will stick together and make a clump in your hand; higher protein ones won’t. This is one of the reasons cake recipes call for sifting dry ingredients (or whisking them through a strainer). It’s the most effective way to blend them evenly.
- 2 large eggs
- 1/4 cup molasses
- 1/2 cup vegetable oil
- 1/3 cup granulated or brown sugar
- 5ml vanilla extract
- 1 cup whole wheat pastry flour
- 3/4 cup unbleached all-purpose flour
- 5 ml baking soda
- 25ml baking powder
- 5ml ground cinnamon
- 1 cup shredded, unpeeled zucchini (1 small to medium)
- 1/2 cup raisins
- Preheat the oven to 325°F; lightly grease a standard 8 1/2″ by 4 1/2″ loaf pan, or line it with parchment paper. In a large mixing bowl, beat the eggs, oil, molasses, sugar, and vanilla until smooth.
- In a separate bowl, whisk together the flours, baking soda, baking powder, salt and cinnamon.
- Stir the dry ingredients into the wet mixture.
- Stir in the zucchini, raisins and walnuts.
- Pour the batter into the prepared pan. Bake for 50 to 55 minutes, until the loaf tests done (a wooden tester inserted in the center will come out clean). Remove the bread from the oven, and place on a rack to cool for 20 minutes before removing from the pan and returning to the rack to cool comp
45ml olive oil
3 medium onions, chopped
5 tablespoons peeled grated fresh gingeroot
1,5kg carrots, peeled and thinly sliced
5 cups water
4 cups milk
2 cubes chicken or vegetable stock
5ml black pepper
2 bay leaves
- Heat the oil in a large saucepan or pot over medium heat.
- Add onions and sauté until translucent, about 5 minutes.
- Add gingerroot, cinnamon and bay-leaves and cook for 2 minutes longer.
- Add the 5 cups water, salt, pepper, bay leaves and the stock cubes to the onions. Heat until it is boiling over high heat.
- Reduce heat to low, cover and simmer carrots until tender, 15 to 20 minutes.
- Use a blender to blend carrot mixture, in batches, until smooth.
- Add more salt and pepper to taste.
- Heat soup over low heat until hot.
- Ladle into bowls and serve.
Ingredients for meatballs:
500g ground beef
5ml onion salt
5ml sea salt
5ml ground pepper
Mix all the ground meat, brad crumbs and spices together. Roll meat into 1” balls.
Heat a frying pan to med – high heat and fry the balls till they are golden brown in colour and cooked throughout.
Sweet sour sauce:
recipe makes 2 cups
- 3/4 cup white sugar
- 1/3 cup white vinegar
- 2/3 cup water
- 1/4 cup soy sauce
- 30ml tomato paste
2 tablespoons cornstarch
2.5ml chili powder
Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.
Serve meat balls with rice and pour the sauce over the meatballs. Use as little or as much of the sauce as you like and keep the rest refrigerated.