By Vesna Vuynovich Kovach
Around the Table
in Brava Magazine
Related article: It’s fun to make a splendid cake: Award-winning decorator Suzanne Daly teaches you how
If you like scrapbooking or playing with modeling clay, you’ll love this fresh approach to decorating cakes or cupcakes. Glucose and glycerin – as well as ready-mixed fondant – can be purchased at a baking supply shop like the Vanilla Bean, or a craft store.
1 tablespoon unflavored gelatin
1/4 cup cold water
1/2 cup glucose
1 tablespoon glycerin
2 tablespoons shortening
2 pounds sifted, powdered sugar
few drops flavoring – almond and vanilla are good choices
few drops food color
Combine gelatin and water and let stand until thick. Heat gently over double boiler until dissolved. Stir in glucose and glycerin. Next, stir in shortening.
Remove from heat just before it’s completely melted. Stir in flavoring. You can add coloring at this point if you want it all the same color, or knead in coloring as desired later.
Let cool. Place half the sugar in a bowl and make a well. Add the glycerin mixture. Gradually stir in, and then knead in remaining sugar. Knead until smooth and pliable. If too dry, add shortening; if too sticky, add powdered sugar.
“Fondant can be rolled out with a rolling pin, and many different shapes can be cut out of the fondant using cookie cutters,” says Suzanne. To prevent sticking, dust rolling/cutting surface with a mixture of cornstarch and powdered sugar. “You can also purchase edible food markers at the Vanilla Bean and kids can write or draw on the fondant to make it uniquely their own!” Let your imagination run wild with ribbons, bows and pleated drapings.
Note that any fondant you don’t place flat against a buttercream-frosted cake surface will become porcelain-tough overnight.
For more photos and instructions, visit Brava's special online feature this month, Cake Decor Made Easy.