Homemade Fondant

Whether or not you are an avid cake baker or just starting out, I'm sure you either LOVE fondant or HATE it. Some store bought fondants are plain DISGUSTING, so trust me when I say that I understand where you're coming from!

This homemade fondant is not only easy to make but equally DELICIOUS!! It tastes kind of like a cross between cotton candy, marshmallows, and candied unicorns.

What???

Have you not tasted candied unicorns before??


INGREDIENTS:

1/2 cup whole milk
3 Tbsp of unflavored gelatin(or 4 envelops of Knox's Gelatin)
1 cup of light corn syrup
3 Tbsp of SALTED butter
2 1/2 Tbsp of glycerin
2 tsp of vanilla extract(you may use clear vanilla)
1 tsp of butter flavoring
1 tsp of lemon juice powder(optional)
3 1/2 to 4 pounds of powdered sugar
2 pinches of salt

Additional items needed:

Vegetable shortening
Extra glycerin(for kneading in, if necessary)
some corn starch
A stand mixer


INSTRUCTIONS:

Place your milk in a 2 cup measuring cup. Sprinkle in your gelatin and allow it to firm up or bloom(should take 3-4 minutes).

Place mixture in the microwave and heat on HIGH for 1 minute. Stir. If your gelatin does not become liquid, then continue to microwave using 15 second intervals until melted. Make sure to stir between heating cycles.

Put corn syrup, butter, glycerin, vanilla extract, butter flavoring, and salt into a large measuring cup. Add this into your milk and gelatin mixture. Stir.

Microwave on high for 2 minutes(or until butter has melted). Stir. Set this aside and allow it to cool to LUKE WARM.

Place 2 pounds of powdered sugar into your stand mixer. Add in your lemon juice powder if using.

Strain LUKE WARM mixture into your powdered sugar. Mix it by hand with a spatula until blended.

Fit your mixer with the dough hook and turn the mixer on to "stir." Slowly start to incorporate the rest of the powdered sugar, adding a cup at a time.

Your fondant is ready when it starts to pull away from the sides and starts to clump around the dough hook.

On a clean surface, add some vegetable shortening and then corn starch onto the counter to prevent sticking.

With some crisco on your hands, dump the fondant onto the counter and begin to work it into a smooth round ball. It will be slightly soft and you may use additional powdered sugar(or corn starch)AS NEEDED to form your ball.

Divide the dough in half and wrap them up tightly in some crisco coated saran wrap. Do not use a spray because that will form a crust. Repeat with a second wrapping, then repeat the same process with the other half of fondant.

Place in an air tight container and allow it to sit overnight on the counter.

The next day, knead only the amount required to cover your cake.

On a non stick surface, knead out some fondant. Interchange between a little glycerin and some shortening, just until soft and supple.

NOTES:

If you are positive that you are not going to color your fondant, then you can add 3 Tbsp of glycerin instead of 2 1/2 to start with. I like to control how much goes into my fondant and if you put too much then it will be too soft, not to mention that food coloring also contains glycerin. If you are unfamiliar with the texture of fondant, go out and purchase some store bought fondant to note the texture.

Do not use butter flavoring shortening. It does not taste good in this.

And no, you cannot taste the crisco in this recipe. :)

This recipe yields about 4 1/2 pounds of fondant.

Work your fondant in batches until nice and smooth.

If at anytime it appears too soft, just knead in more powdered sugar. If it appears too stiff, add in more glycerin.

The sugar and cooking process preserves the dairy ingredients, so there is no worry of spoilage.

Good tasting brands of commercial fondant: Fondx and Fondarific. I hear Satin Ice is good too.

Adapted from Michele Foster's Fondant recipe.

Watch the tutorial below!

Easy Banana Buttercream

Usually, I'm not CRAZY for American buttercream because of how overly sweet it is, but for this recipe...I think I could make the exception. :) The important thing to note is, to always use good butter with at least an 80 percent butterfat content. I like to use Darigold's Chef's Choice Salted Butter. It's affordable and you can find it in most grocery stores. It's a European style churned butter and most European butter runs up to 82 percent butterfat content. That'll ensure that your frosting is nice and creamy!!

Ingredients:

2 cups of softened, salted butter

1 fork mashed ripened banana(NOT BROWNED)

5 cups of sifted powdered sugar

1/4 tsp of lemon juice powder(or 1-2 tsp of fresh lemon juice)

2 tsp of banana extract

1 tsp of vanilla extract

1 tsp of room temperature, heavy cream

Take your softened butter and add it into your stand mixer fitted with the paddle attachment. Beat on medium high for 6 minutes, scraping occasionally. Stop the mixer, and add in your mashed bananas, lemon juice powder, banana extract, and vanilla extract. Continue to beat for 1-2 more minutes. It's okay to see small chunks of banana in it. I think that's a good thing! :) Stop to scrape the bowl. Turn speed to "stir", and add in your powdered sugar by the cup. Once fully incorporated, turn the speed up to medium and beat until smooth..about 2 more minutes. Add in your heavy cream if you want it slightly creamier.

How to make perfect Italian meringue buttercream

If someone were to ask me, which was my favorite frosting in the WORLD...I would hands down, choose a non dairy whipped cream frosting! It's light, airy, and not too sweet! But the problem with that is, if you plan on doing more detailed work, you would need a good buttercream frosting to hold it's shape better. American buttercream is waaaay too sweet for my own taste, but this Italian meringue buttercream recipe is AMAZING! Not too sweet but silky and smooth, and also pipes really well! I hope you guys enjoy this recipe because it's definitely a favorite of mine!

If any of you are interested in the basket weave cake design that I used in the photos above, please look up my "how to make a basket weave cake" blog post! I used this Italian meringue buttercream recipe, to pipe out the design on the cake!

Love,
Sav


Ingredients for sugar syrup:
1 cup of sugar
1/4 cup of water

Ingredients for the meringue:
5 extra large room temperature egg whites
1/4 cup of sugar
3 1/2 sticks of softened butter(I use 2 sticks of unsalted and 1 1/2 sticks of salted)
1 tsp of lemon juice extract POWDER(can be found on www.KingArthurflour.com)
1 tsp of vanilla extract(optional)

Additional items needed:
Stand mixer and candy thermometer

Make the sugar syrup by boiling your water with your sugar until it reaches 245. I use a small pot and set it over medium heat. Don't forget to place your candy thermometer in there. As it cooks, begin making your meringue.

Beat your egg whites in a stand mixer on HIGH until soft peaks form. Sprinkle in 1/4 cup of sugar. Continue to beat until medium to stiff peaks. Turn off mixer if your sugar syrup is not ready yet.

With your mixer on HIGH, slowly pour in your hot sugar syrup in a steady stream. Continue to beat for 10-12 minutes, or until your mixing bowl is cool to the touch. Add in 2 sticks of butter first(a Tablespoon at a time) and then add in 1 teaspoon of lemon juice extract powder. Add in the rest of your butter and beat until fluffy. Add in 1 tsp of vanilla extract(optional).

Notes:
If you add in your butter before your mixing bowl is cool to the touch, your buttercream will look like a soupy mess! But don't fret my friends! Just keep beating on HIGH as you add in your butter, and it will all come back together in the end, I PROMISE! :)

Be sure to watch my video below on how to make the perfect Italian meringue buttercream! :)