Wanted : Recipe for "fondant" - Playdough like substitute

Why don't you go to

and type in "fondant recipe"?

Or go to the local restaurant supply and just buy a brick of it. You can also get it in powder form.

There are two types of fondant: rolled and poured. The type for covering cakes is rolled fondant. Here is a recipe that I used and posted here some time ago:

----------- Classic Rolled Fondant The Cake Bible

1 tablespoon gelatin 1/4 cup water 1/2 cup glucose 1 tablespoon glycerin 2 tablespoons white shortening (Crisco) 8 cups (2 lbs.) powdered sugar

Note - You can substitute 1/2 cup of corn syrup (Karo) for the glucose. Reduce the water to 3 tablespoons. The results are the same with either formula

Sprinkle gelatin over water in a 2 cup heat-proof measure and let sit for 5 minutes. Set into a small pot of simmering water and stir until dissolved. You can also do this in the microwave by heating for a few seconds on high power. Blend in the glucose or corn syrup. Add the shortening and stir until melted. Remove from heat.

Place the sugar in a large bowl and make a well in the center. Add the gelatin mixture and stir with a lightly greased wooden spoon until blended. Mix with lightly greased hands and knead vigorously in the bowl until most of the sugar is incorporated. Turn out onto a smooth, lightly greased surface such as Formica and knead until smooth and satiny. If the fondant seems dry, add several drops of water and knead well. If it seems too sticky, knead in more powdered sugar. The fondant will resemble a smooth, well shaped stone. When dropped, it should spread very slightly but retain its shape. It should be malleable like clay, soft but not sticky.

Rolled fondant may be used at once but seems to work more easily when allowed to rest for several hours. It is important to cover the fondant to prevent it from drying. Wrap tightly with plastic wrap and place in an airtight container. It will firm slightly on standing.

When ready to roll out, spray the work surface and rolling pin with nonstick vegetable spray.

If stored fondant seems very stiff, a few seconds in the microwave before kneading it makes it pliable.

Use nonstick vegetable spray (PAM) to grease the counter, rolling pin, cutters, and hands. Stores 1 month at room temperature or indefinitely frozen.

To flavor fondant, replace some of the water with clear extracts or rose water.

To color fondant, add some paste food coloring to the finished fondant and blend in the food processor. It will separate into little pieces, but when it comes together to form a smooth ball the color is evenly dispersed. You may have to let the fondant rest for a while to allow it to cool. If the fondant is too dark, put it back into the processor with some white fondant and process again.

You can purchase ready made fondant from cake supply stores or from

THANKS, just what I needed:-) Dian

Thanks I was looking for that recipe too.

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