DIY: How to make fondant recipe for all weather

Fondant icing is used to decorate or sculpt cakes and pastries.

INGREDIENTS

♦️Icing sugar 500g

♦️Glucose1/2 tsp

♦️CMC 1\2 Yep

♦️Gelatine 1and 1/2 Yep

♦️Water 5tsp

♦️Milk flavour 3 drops( optional)

PROCEDURE

♦️Sprinkle gelatine in water and set aside.

♦️ Double boil glucose until it's funny then turn off heat and remove glucose.

♦️ Place the gelatine mixture on the hot water used in double boiling the glucose and stir until all particles dissolve.

♦️ Add flavour and mix.

♦️ Mix glucose with gelatine mixture until glucose dissolves completely.

♦️ Add CMC to icing sugar and sift.

♦️ Next create a hole in the middle of your icing and pour half of your glucose mixture in and mix for best result.

♦️ Mix your icing sugar starting from the icing sugar close to the hole and gradually include the icing sugar at the edges of the bowl.

♦️ Add more glucose mixture 1 tsp at a time into your icing sugar while you mix.

IMPORTANT NOTE

♦️ At every point of your mixture, your fondant shouldn't be so hard and dry.

♦️ It should be sod, stretchy and non sticky.

Wrap fondant in an airtight bag or Ziploc until you are ready to use it.

♦️ If you want to store your fondant much longer, don't add in your vex when mixing so that it doesn't harden up.

♦️ Add CMC into your already made fondant when you want to use it .