This one has been adapted from Veena Azmanov’s recipe. Having tried her recipe a few times before, I did run into some major issues with adaptability of the fondant, and rolling it thin. One other major issue was the smell of gelatin despite using clear vanilla essence.
These two things I have managed to iron out in my current recipe. It omits the meringue powder since it is not easily available here and neither are pasteurised eggs available here in India.
The only issue I had with this fondant is that you can roll it extremely thin, which makes it kind of translucent. I wish there was some way I can roll it thin without making it translucent. Otherwise this recipe is a keeper. I wouldn’t recommend it for making figurines though.
HOMEMADE FONDANT RECIPE
- Approx 700 to 800 g icing sugar
- 1/2 tsp cream of tartar
- 1 and 1/2 tsp vanilla powder
- 1/4th tsp salt
- 1 and 1/2 tbsp gelatin
- 1/4th cup fresh cream (I used Amul)
- 1/2 cup light corn syrup
- 3 tbsp veg shortening (or unsalted butter if you are okay with the ivory color of fondant)
- 1 and 1/2 tbsp glycerin
Keep the dry mix ready. Do not use all of the icing sugar in the beginning, you may or may not need it all. Ideal to sift the icing sugar with the other ingredients a time or two.
Bloom the gelatin in the cream for about 8 to 10 minutes. Once it is sufficiently bloomed and spongy, place it in the microwave for intermitten bursts at full power for 30 seconds, 20 seconds and 10 seconds till the gelatin completely melts. You may not have to keep it for all that time. DO NOT overheat the gelatin and cream mixture.
At this point you may feel the cream looks grainy and curdled. Do not fret, just mix it and proceed to the next step.
Add the corn syrup, half of the shortening and glycerin to the gelatin mixture. Quickly incorporate into the icing sugar mixture and mix vigorously till it all comes together.
Add more icing sugar as necessary to make a smooth, slightly sticky and elastic dough.
Do not add more than 800 g icing sugar under any cost, or your fondant will become dry and unyieldy when you knead it the next morning.
Use the remaining shortening or margarine or butter to grease your hands as you knead the dough.
Divide the dough into three or four equal portions and individually cling wrap them.
Place the fondant in an airtight container and in the fridge overnight before using them.
BEFORE USING THE FONDANT:
- Remove from refrigeration for at least 2 hours before using and allow it to come to room temperature. Only then take the fondant out of the cling film
- knead it well before using. This activates the stretchiness in the fondant.
- if you want to color a whole batch of fondant, you can add the color to the corn syrup before mixing it in. Remember that less is more, so don’t over do on the color, because you won’t be able to reduce the intensity later on.
I used homemade fondant to cover this cake. The figurines were not made with the homemade fondant.
Please feel free to ask any doubts and questions you may have. And remember, practice is the key!
You can find the original recipe by Veena Azmanov here
Have fun y’all!!