Testing Out Homemade Fondant

Carrot Cake Golf Cake

HOLY MOLY it’s been a busy couple of weeks!  Christmas was a whirlwind of excitement and overindulgence, and I’m pretty glad I can go back to, well, doing as little as possible.  That’s actually not even true, I hate sitting around doing nothing, but I’d just like a little more time to spend on my hobbies.  I also feel like things get so chaotic around Christmas that it becomes a challenge to actually spend time with family and friends.  I’d love to nix all gift giving and just hang out with my favourite people with no pressure.  What’s better than food, drinks, and people who make you happy?!

Anyway, on to the purpose of this entry.  My last post was about the golf cake I made earlier this month, and after testing out homemade fondant I want to share my results!

Fondant Supplies

I wanted to buy fondant because I knew I wasn’t going to have a lot of time to experiment, but I couldn’t find any that was the colour I wanted.  I really didn’t want to settle on the wrong green, because, hello, I had a vision.  So my next option was to test out homemade fondant.  I ended up following a homemade fondant recipe that I found online (http://eatnowcrylater.com/homemade-fondant/), and it turned out great.  I’ve used a similar recipe once before with pretty good results, but this one was a bit easier to work with and tasted better, so I think it’s safe to say that it’s my go to recipe now (I’m not opposed to trying other recipes, but I also feel like if it ain’t broke, don’t fix it).

While it’s more time consuming to make fondant, I definitely think the flavour alone makes it worthwhile.  I normally don’t eat fondant, the texture and taste aren’t my favourite (that’s an understatement), but the fondant I made tasted awesome!  Of course it was sweet, but what do you expect when you’re dabbling in that much confectioners’ sugar?  I will say that I find it to be less pliable than some store bought brands, but if you work it enough with your hands and roll it out well you shouldn’t have a problem, and when all else fails shortening is your friend.

I used Wilton fondant for the red lettering because I wasn’t sure if I could get such a vibrant red on my own (without tons of food colouring anyway), but both shades of green were made by moi.  I made a few adjustments to the recipe, though.  The recipe calls for butter flavouring and lemon juice powder, but I didn’t have either so I didn’t add them.  I think the fondant would taste even better with those ingredients, but they’re not essential to creating your own batch of magical, stretchy, edible goodness.  I also didn’t have light corn syrup, but I knew that my fondant would be coloured anyway, so I wasn’t concerned.  If I were making something with white or light coloured fondant, though, then I might consider picking up some light corn syrup.

I probably had the most difficulty when it came to adding colour to this recipe.  I should have added the colour a bit earlier than I did, so I spent quite a while kneading it in afterward to even it out (my sad, arthritic wrist loved it), and I had to use a fair amount of additional shortening and corn starch to keep it from sticking to, well, everything.

One thing I had thought about was buying plain white fondant and adding my own colour, but I nixed that idea pretty quickly.  I think in my mind things don’t count as being “home made” if parts of it are store bought.  I also wasn’t sure how it would go if I tried mixing colour in, but in hindsight I’m not sure it would have been any more difficult than it was to add colour to my own.

So there you have it – my homemade fondant success story!  I think the link I shared above is a pretty decent recipe, but I’m always open to suggestion if you (yeah, you, mystery reader) have any tips, tricks, advice, whatever!

Fondant pre-food colouring



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