FONDANT ICING

Fondant icing also commonly called Fondant,is an edible icing sugar used to decorate cakes.
It is made from icing sugar, water, glucose, gelatin, etc. Fondant cakes cannot be kept in the fridge and also can not be placed under the sun for more than 30 minutes. It is best kept and stored  at temperature between 20-25 degree Celsius.
This type of cakes can allow more creativity in terms of designs unlike the butter cream cakes. Tiered or stacked cakes can be done easily with this type of cake.
They are usually more expensive  because of  various and complex design in it which requires a huge amount of time the cake decorator have to make it look beautiful. Also the materials used to make this fondant is not cheap.
Delivering and transporting this type of cake is also a challenge, especially when it is a tiered cake, so the price is always higher when compared to butter cream cakes.

MAKING OF FONDANT

Recipe

1. 1kg icing sugar

2. 2 tablespoons glucose.

3. 2 teaspoons C. M. C ( Carboxyl Methyl Cellulose)

4. 4 tablespoons water

5. 1/2  tablespoons gelatin

6. 1 teaspoon of flavour ( any flavour of your choice-Butter scotch, vanilla, etc)

7. 1 medium sized egg white

8. Vegetable shortening.

You can get the above ingredients from shops where cake ingredients are sold.

PROCEDURE
1. Sieve icing sugar in a dry bowl, measure your C. M. C into the bowl.

 2. In a separate bowl, whisk your egg white ( that is separate the white from the yolk), whisk until it doesn't drop from the bowl when you turn it upside down.

 3. In another cup or stainless plate, measure in glucose, water, gelatin and flavour, then steam it by placing the cup/stainless plate in hot water to heat the mixture together.

4. Pour the melted solution into the icing sugar, mix it together with your hand, then apply the egg white, mix together.

5. Transfer to your work table, and knead, apply vegetable shortening on your palm when kneading,knead the mixture until it's very smooth. If it's too light, add more icing sugar, if it's too hard, add some water and knead again.

 6. Form into a round shape. You can wrap and keep in an airtight container or bag to be used later, you can also use immediately. 

HOW  CAN I PRESERVE A FONDANT CAKE FOR A LONG TIME? 

Preserving a fondant cake for a long time? You  can't freeze it,it will melt. You can't keep it  in the shelf, it's going to fade it's colour,gets infested by ants, it will dry or even melt.u
  The  best solution is to make it when it's ready for the occasion  at most 4 days before use.