Yield: 3 pounds. (1/3 of the recipe can cover a 9-inch round one-layer cake)
Ingredients1 cup light corn syrup
1 cup shortening
1/2 teaspoon salt
1 teaspoon clear vanilla extract
2 pounds confectioners' (icing) sugar
Food coloring gel or paste from Cake Craft (important note - they have since been bought out by Chefmaster, unsure if their products are allergy-safe)
DirectionsIn a large bowl, stir together the shortening and corn syrup.
Mix in the salt and vanilla flavoring, then gradually sift (don't dump) in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth.
Optional: Add food coloring paste with a toothpick and knead thoroughly.
Store in an airtight container in the refrigerator.
- Prepare a few days in advance and refrigerate.
- Very messy - wear apron and nitrile gloves when kneading!
- The more you knead, the better and smoother the texture.
- Don't be tempted to add too much powdered sugar because its more prone to cracking. It takes practice
- Be very accurate on measurments to get the right consistency.
How to get it on the cake
- Leaving it to chill for at least 2 hours can help avoid the greasy texture.
- If not already colored, add food coloring paste with a toothpick and knead thoroughly.
- For the fondant to stick to the cake, you have to put a thin layer of frosting on the cake first.
- Roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Roll the fondant between sheets of wax paper and then reverse roll it onto the rolling pin with a layer of wax paper on the fondant. You can rolled it off the roller and then peel the wax paper off.
- Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.
- If final effect is too greasy, brush with powdered sugar