Fondant Cake

Master cake decorator Penk Ching shows how easy it is to take designing cakes to the next level – with the use of fondant.

For the fondant
2 tablespoons gelatin
1/2 tablespoon cold water
1 cup glucose
2 tablespoons glycerin
4 tablespoons shortening
2 pounds powdered sugar

For the gumpaste
3 tablespoons cold water
1 tablespoon unflavored gelatin
2 tablespoons glucose
1 tablespoon shortening
2 1/2 cups powdered sugar

1  Put gelatin and water in a small glass container and set it on a small pan of boiling water. Leave until softened, then stir until dissolved.

2  Add glucose and glycerin and stir over very low heat until well blended. Add shortening.

3  In another bowl, make a well in the center of the powdered sugar and pour in the gelatin mixture. Stir with a wooden spoon then mix with hand and knead until smooth. Dust with cornstarch to roll fondant.

4  Prepare the gumpaste: Sprinkle water on top of the gelatin in a saucepan. Set aside for 30 minutes.

5  Add glucose and shortening. Mix over low fire until well blended. Pour on powdered sugar. Knead until smooth and elastic.

6  Cover the cake with fondant: Dust your working board with some cornstarch to keep the fondant from sticking, then roll it to your desired thickness.

7  Brush the cake with light corn syrup. Gently cover the cake with fondant.

8  Trim the edges using a cutter or pizza cutter. Then smooth it out with a smoother.

For a step-by-step guide, see  How to Make Fondant Cake in our Yummy baking lessons.

Photography by David Hanson │Styling by Angelo Comsti

• jonas May 19 2010 @ 09:40pm Report Abuse

     

  i'd like to know if peng ching do some class? or if any change we can learn som of her masterpiece?
  tnx
  jonas
• jonas May 19 2010 @ 09:40pm Report Abuse

     

  i'd like to know if peng ching do some class? or if any change we can learn som of her masterpiece?
  tnx
  jonas
• angelo Jan 28 2010 @ 09:42am Report Abuse

     

  Hi Kristina, I remember asking chef Penk about this and she said that your cake must be dense enough to hold the fondant. If you use chiffon for example, the fondant might hold it down. So something like carrot cake, banana cake, a dense chocolate cake will do. Hope that helps.
• Krsitina Palo Jan 27 2010 @ 07:07pm Report Abuse

     

  .,tnx for all the infos.,is there a specific type of cake in making a fondant cake?thank you
• Krsitina Palo Jan 27 2010 @ 07:07pm Report Abuse

     

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• Krsitina Palo Jan 27 2010 @ 07:06pm Report Abuse

     

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• marjorie ang Nov 26 2009 @ 01:22pm Report Abuse

     

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• trekker Nov 13 2009 @ 09:47pm Report Abuse

     

  The procedure seems simple and easy. I hope I can do this successfully.Thanks for posting this recipe. I'm a big fan of Penk Ching.