How To Make Fondant Icing In Nigeria?

How do you make fondant icing from scratch?


  1. Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved.
  2. Add glucose and glycerin, mix well.
  3. Place 4 cups confectioners’ sugar in a large bowl.
  4. Use fondant immediately or store in airtight container in fridge.

How do I cover a cake with fondant in Nigeria?

How to Cover A Cake With Fondant

  1. Now, Knead the fondant until soft and pliable.
  2. Then, dust your work surface and rolling pin with icing sugar(or corn flour or butter); Place the fondant on the dusted or greased work table, and roll flat with the rolling pin(about 1/4 inch thick); make sure that all sides are equal.

Is it cheaper to buy or make fondant?

Why homemade rolled fondant is better. It’s true, most people don’t like the taste of fondant. For my cake business, I made my own fondant since it’s easy enough to make and is much cheaper than buying it. Even better, although it is sweet (it’s mostly sugar, after all) it doesn’t have a weird taste or smell.

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How do you make easy fondant work?

If your fondant is too hard, add about 1/8 teaspoon of water for every 24 ounces of fondant to soften it. If your fondant is too soft, add a small amount of confectioners’ sugar or Gum-Tex powder to help strengthen it. Soft fondant is usually caused by kneading too much or adding too much liquid.

What can I use instead of fondant icing sugar?

Use gum paste. It’s very similar in texture to fondant, but is closer to the typical buttercream frosting. It’s made with egg, shortening, and confectioner sugar. For the longest time, this was my go-to frosting recipe for sugar cookies and gingerbread cookies.

How do you make fondant from scratch without gelatin?

This homemade vegetarian fondant recipe is without gelatin. Dissolve Agar Agar

  1. Dissolve agar-agar in water – let sit for 5 minutes.
  2. Then, add light corn syrup after the agar-agar has soaked in the water.
  3. Place on the stovetop on medium-low heat (takes time but it will dissolve).
  4. Stir continuously until well dissolved.

Can I put fondant on a cold cake?

Absolutely, those who enjoy good weather can put fondant covered cakes in and out of the refrigerator without a second thought. This also allows us to use perishable fillings in fondant cakes.

What goes under fondant icing on a cake?

In addition to the fondant, you will need a cake that is covered with a layer of buttercream at least 1/4-inch thick. This frosting layer helps the fondant stick to the cake and smooths out any bumps or imperfections on the cake surface, so the fondant layer looks clean and smooth.

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What kind of fondant do professionals use?

Satin Ice Rolled Fondant – This is the most common brand of commercial fondant used in the US today, and has been endorsed by both celebrity pastry chefs and reality TV cake decorators.

Why does fondant taste bad?

Fondant Cons: Flavor: There’s no beating around the bush here— fondant tastes awful. Handmade fondants aren’t as bad because they’re made from melted marshmallows, but most bakers prefer to use commercially made fondant because it’s easier to work with and doesn’t dry out as fast.

What can I substitute for glycerin in fondant?

Substitute for Glycerin If used as a sweetener, you can use a small amount of light corn syrup, depending on the recipe. If you are making fondant you can also substitute vegetable oil but it lacks the sweetness of glycerine.

Can I use fondant immediately after making it?

Use fondant immediately or store in airtight container in fridge. When ready to use, bring to room temperature and knead again until soft.

How long does fondant take to harden?

How to Dry Fondant Fast. You can leave fondant out at room temperature, and it will normally dry in 24 to 30 hours. However, there may be times when you need to speed up the process. Take a look at the following tips for drying your fondant fast.

Can I use butter instead of shortening for fondant?

Making homemade marshmallow fondant with butter (MMF) is quite easy to do. Also, butter is tastier than shortening and I always have butter on hand, so that makes it easier.

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