Fondant
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Fondant
Thermomix TM 31
Created: 2012-08-23 14:25
Changed: 2013-01-06 19:57
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This recipe was provided to you by a Thermomix customer and is therefore not tested by Vorwerk Thermomix. Vorwerk Thermomix assumes no liability, particularly in terms of quantities and success. Please observe the application and safety instructions in our manual.
Ingredients
Fondant40 g cold water
3 tsp powdered gelatine = exactly 10g
100 g liquid glucose if very cold, warm slightly
15 g glycerine
600 g icing sugar plus lots extra - pre 'sift' in the thermomix by mixing for several seconds on speed 6
1 teaspoon vanilla extract or essence optional
gum tragacanth or other hardening agents if making modelling fondant
few drops coloured peppercorns optional
Preparation
1.
· Weigh in the cold water to JUST 40g and then weigh in the 3tsp gelatin (should be 10g exactly). Set for 1 minute, 50-60 degrees (depending on coldness of weather) speed 3.
· Stop at 30seconds and weigh in the glucose, glycerine +/- colour or vanilla.
· Finish the minute on speed 3.
· Weigh in icing sugar – (at this point you add the appropriate amount of tragacanth if you are going to turn it into modeling fondant) combine ingredients for 5 seconds speed 6.
· Knead for 15 seconds.
· Tip onto prepared bench (Crisco or copha rub down or icing sugar on bench). It should be very heavy and sticky to tip out.
· Add 20g icing sugar to TM bowl and whizz for a few seconds on speed 7, to help remove the sticky fondant – knead this into your mix on the bench.
· If you are making more – you can just start again without cleaning the bowl unless you are using colours! Otherwise, add boiling water and blitz for 20 seconds speed 8.
Tip
It's useful to watch a couple of You Tube tips before icing a cake with fondant for the first time. I will be experimenting a little with this recipe. I used rose water instead of water and it makes for a lovely "Turkish Delight" finish to the fondant.
Don't have an overhead fan running when rolling out your fondant - and a few seconds in the microwave helps to revitalise it if it has gotten dry.
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Great recipe, I have in the
Great recipe, I have in the past made fondant using my stand mixer, this is a lot less messy, and the end result is just as good. I made just under 800g.
thanks for the recipe!
Hi Hollie, always have at
Hi Hollie, always have at least 1 kg of icing sugar in total - you may only end up kneading in an extra 200-300g but have more available. Only ever mill white sugar - at least 30 seconds per 200g for ultra fine.
Amounts vary with humidity. Hope this helps and happy fondanting
Thanks for the recipe. How
Thanks for the recipe. How much extra icing sugar are you mixing into your fondant after you take it out the thermomix? Also are you using white sugar or raw sugar to make your icing sugar?
Some general fondant
Some general fondant troubleshooting tips ;) 1) stickiness - possibly too much glucose syrup, or not enough kneading in of the icing sugar - or not grinding the sugar long enough. 30 seconds for each 250g of sugar.2) cracking - never work under a fan! Plus a) slightly increase the gelatine and the glycerine by a tsp then knead in a little extra icing sugarb) also watch that you don't work in too much icing sugar. But mainly…it's the overhead fan in QLD. If re-using after storage give it a heat up in the microwave, that increases the pliability as well. Alternately, I am experimenting with the recipe:ChangingThe heating of the gelatine, glucose and glycerine and water for an extra minute. Then adding 100g of the icing sugar and cooking for 3 minutes 50 degrees speed 2Then proceeding as normal. Stickier in the middle of the process but creates a more 'marshmallow fondant' finish.
Hello Hello Thermovixen! Gum
Hello Hello Thermovixen! Gum trag is usually about 1 tsp to 500g max. It should have instructions on the packet. How did you go?
Hi, I've never made fondant
Hi, I've never made fondant before. How much of the Gum Tragacanth do you add for the modellening fondant - just a tiny pinch ? Thanks
Hi Hannahayton, sorry I
Hi Hannahayton, sorry I missed your comment. I always do a crumb icing layer. If your cake is perfectly shaped, you could just do extra thick icing.
Do I have to cover the cake
Do I have to cover the cake in a crumb icing first? Or can I put the fondant straight into the cake?
Cool thank you. I have
Cool thank you. I have tracked down all the ingredients so I am trying this tomorrow.
Will let you know how I go
Ah Mrs Bushy sorry to hear
Ah Mrs Bushy
sorry to hear you had a raw sugar hijack! I just made this with icing mixture the other week and it was far too dry. Definitely pure icing sugar. Have made my own icing sugar and it worked but definitely from WHITE sugar. Thanks for highlighting that 
Hi Hannahayton, couple of
Hi Hannahayton, couple of tips - yes modelling fondant is for the flowers, normal fondant is for the whole cake. Couple of tips: - Make sure you have extra icing sugar for kneading in to the mix.
- Don't have an overhead fan working while you roll.
Good luck
Can't wait to try this for
Can't wait to try this for the next family birthday cake.
Quick question, is modelling fondant what I would use to do flowers etc? And do I make regular fondant to roll over the top of the whole cake? Or is modelling fondant used for everything.
Not 100% sure on the difference
Thanks
Love this, I spend a fortune
Love this, I spend a fortune on fondant at Christmas time and this was so easy
TIP about this recipe:
I didn't have enough icing sugar and used some that I made myself (from raw sugar), the fondant turned a greyish/beige colour and didn't knead very well
This recipe makes just under
This recipe makes just under 800g of fondant - much more cheaply. Made 4 1/2 kilo's of fondant in an hour.
The tea pot is an example of the home-made modelling fondant.