I know, I know, it's nothing to ooooh and ahhhh over, but when it comes to birthday cakes my kids are lucky if I actually take the cake out of the pan and put it on a piece of cardboard covered with tin foil. If I'm feeling extra creative I may just stuff some frosting into a ziploc bag, cut the corner off and squiggle on some words. I know my limits. A while ago a friend had made a really cute birthday cake with this homemade fondant recipe so I decided to give it a whirl. This was definately a first attempt, but it was so easy to make that I may just have to give it another try the next time a birthday comes around!
*apply a thin layer of regular frosting to cake then refrigerate for several hours before putting on the fondant
1 cup light corn syrup
1 cup shortening
1/2 teaspoon salt
1 teaspoon clear vanilla extract
2 pounds confectioners' sugar
In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator. To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. (if it has been refrigerated, let it get to room temperature first). Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.
2 comments:
Way to go! I'm not brave enough to try fondant. Great job on your first attempt, looks better than my 100th attempt ever would.
I am soooooooo impressed, Jamie! Seriously. We are huge fans of Food Network Challenge when they do the cakes---and I am not brave enough to try fondant. Way to go!
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