How To Make Fondant Cake

·      Non-dairy liquid creamer or fresh whipping cream – 60 ml (1/4 cup)

·      Gelatin – 1 1/2 tbsp.

·      Meringue powder – 1/2 tsp.

·      Light corn syrup or glucose syrup – 120 ml (1/2 cup) (120 ml)

·      Unsalted butter or veg shortening –  3 tbsp.

·      Glycerin – 1 1/2 tbsp.

·      Salt – 1/2 tsp.                               

·      Vanilla – 2 tsp. ( or other flavoring)

·      Powdered sugar – Approximately 700 grams to 900 grams ( about 2 pounds)

· Have every one of your fixings prepared.

· Place 700 grams powder sugar in a Mixer or bowl alongside the Meringue powder and salt. Mix to consolidate.

· In a different microwave safe bowl – include the cream. Sprinkle the gelatin over the cream and let sprout for 2 minutes.

· Place in the microwave on high at 30 sec interim until the point that all the gelatin is broken up.

· Blend in the corn syrup, at that point include the spread (room temperature)

· If necessary place back in the microwave for 10 sec more

· Presently, include the glycerin and Vanilla. Blend to consolidate.

· You can include your gel shading now

Knead
· Make a hollow in the center of the powdered sugar and add in the liquid ingredients

· Start mixing from the center outwards.

· Make sure you get all the sugar mixed well and incorporated before you add any more powder sugar.

· Once you have dough formed, transfer to a flat surface and knead. If you feel the mixture is dry add a tbsp. of butter or Vegetable shortening to your hands and knead.

· do not add any more powdered sugar at this point as it will stiffen with the gelatin

·  You want the fondant to form a dough but not be too dry.

· Divide into two or four portions and place each in a zip-lock bag. Seal well.

· Leave in the fridge overnight to rest.

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