How to Make Fondant Cake

Master cake decorator Penk Ching shows us how to design cakes using fondant.

November 23, 2009 | by Penk Ching
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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

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.

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


Photgraphy by David Hanson | Styling by Angelo Comsti



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