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Homemade RTR Fondant

ApplegumKitchen
By: ApplegumKitchen
Posted 10/12/09 • Last updated 10/12/09 • 1509 views • 27 comments

Posted by ApplegumKitchen

This is an old Australian/English recipe used by cake decorators for many years prior to the ready made being available - It is a dream to work with. This quantity should do a 10inch cake (being generous because we do our fondant layer a LOT thinner than Americans & English) INGREDIENTS 1/4 cup water 1 tablespoon gelatine 3 tablespoons liquid glucose 1 tablespon glycerine 5 cups sifted pure icing sugar extra 1-1/2 cups sifted pure icing sugar DIRECTIONS Dissolve gelatine in water (either in the microwave - medium heat for 10sec bursts) or in bowl over a saucepan of simmering water DO NOT ALLOW TO BOIL (because this will destroy the setting qualities of the gelatine) Remove from heat and add glucose and glycerine, stir to combine and cool to lukewarm. Place icing sugar into a basin (I use glass or stainless), make a well in the centre and add the liquid. Stir until icing sugar is combined. When mixture becomes too stiff to stir, mix with hand. Turn fondant out onto a surface that has been well dusted with the extra sifted icing sugar. Knead lightly until it becomes smooth, pliable and without stickiness.

Comments (27)

momoftwinsckgn 10/13/09 at 10:41am
pure icing sugar? is that different from the whilte powder sugar? where do you buy it?
Lelka 10/16/09 at 7:29pm
It doesnt have any oil? Like Crisco or butter? Does it dry fast?
ApplegumKitchen 10/17/09 at 4:18am
Our pure icing sugar does not have ANYTHING else added - so I guess yes - powdered sugar and No - no Crisco or butter - it is a fondant that you roll out - quite elastic and gives you enought time to roll and smooth without drying too fast but it will dry to a lovely satin-like finish - polishes well too
SGTSweetsCakery 10/20/09 at 5:05am
It tastes just like MMF, thanks for this receipe it was very easy to make! I cut back my water to 1/3 c. and used 3 tbsp corn syrup instead of glucose and the fondant turned out great!
cavette 10/20/09 at 6:37am
Did you use powdered sugar or the pure icing sugar?(mandylynn99)
joyceagbese 10/20/09 at 2:28pm
i do somthing similar but i use 3 tablespoons water, 1 tablespoon gelatine, 3 tablespoons glucose & 1 tablespoon glycerine and 500 grams icing sugar. perfect everytime.
kitkatkit 10/21/09 at 7:31am
okay what is the pure sugar
SGTSweetsCakery 10/21/09 at 6:08pm
I used powdered sugar- sorry so long to reply!
liberty2 10/25/09 at 1:47am
thanks heapsfor tha recipe,soooo easy(i used dough hook in kitchenaid) and tastes so much better than store bought,buut was wondering if theres a way to stop it drying out so quick as it cracked so much by tha time i put it on tha cake,also can i make a mnster truck figure with it? thanks again.i'm newto this sight and cakes and i LOVE this site!
CinHan 10/27/09 at 2:30pm
Does this recipe need to sit overnight??
ApplegumKitchen 10/30/09 at 5:35am
Sorry guys - haven't been notified of any responses :( Yes, Liberty2 you need to work fairly quickly when you are rolling out and putting on the cake - this is for cake covering - not figurine modelling but if you were to add some CMC to the fondant it would be suitable for modelling. CinHan - do you mean BEFORE you use it? No - ready to roll as soon as it is finished
herlittleway 11/6/09 at 5:41am
Hi Applegumkitchen, Can you tell me where to store your fondant when it is not being used? Do you recommend the refrigerator or warm temperature? Should I store it in a plastic container or bag? And is there an expiration date? Lots of questions, I know, but I'm still learning! Thank you very much! Becky
KateLS 11/9/09 at 5:41am
I'm sorry. I still feel a lot like a cake muggle. What does CMC stand for? Thanks!
jouj 11/10/09 at 1:49am
Hi, I read somewhere that you can use pharmacy bought glycerine, is it safe to eat? Thanks.
MiMiSears 12/7/09 at 8:21pm
Hi, this is my 1st time on this site, and OH the questions I have. I do have the same question as KateLS. What is CMC. I would like to try this out. I will let you know the out come. Thank you MiMi
SarahSparkler 12/14/09 at 11:44pm
All great questions, i have been having trouble with drying and cracking also. will adding some shortening prevent the cracking?
Thorn_veritas 12/20/09 at 5:12pm
Super Gum (CMC) - CMC Gum, also known as Sodium Carboxymethyl Cellulose Gum, or just Cellulose Gum is frequently used as a thickener and a texture ingredient in many applications throughout the food service industry. Food grade and industrial grade CMC Gum is also known as cellulose gum. It is derived from purified cellulose such as cotton linters. CMC Gum helps products retain moisture. CMC Gum is a man made gum. my understanding is that if you add cmc to normal fondant it will make it firm and good for moddeling! I store all my fondant in ziplock bags in the freezer adding shortening will help but might make it oily if you use to much im knew to this aswell but that is just my input hope it help happy baking!
lucy1900 12/30/09 at 4:14am
You are absolutely right about this recipe! I have used the "American" version of this for quite some time! It is easier to work with than any commercial RTF fondant to date! Thanks for posting for everyone!
LaughinLashes 1/22/10 at 10:54pm
Thank you Thorn_veritas for the CMC definition. I'm doing this solo as so many of us, I don't have time for decorating classes but I love decorating. I love how everyone helps everyone else. Love this site! Wish I had something useful to share.
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