Ingredients
Fondant
- 40 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 Food colouring, optional
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I'm cooking this todayRecipe's preparation
· 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.
· Weigh in the glucose, glycerine +/- colour or vanilla.
· Cook a further 1 minute, 60 degrees 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.
fondant
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.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
It is excellen Recipe
Can I please ask where everyone is getting gum tragacanth from?
Thanks.
This is my go to fondant recipe now!
Just love this. Super easy to whip up, although I de prefer to use store boaugh icing sugar as it's easier but otherwise love love love!
Thank you
Thanks for sharing this recipe! I used CSR icing sugar from the supermarket and the cake is gloriously white!
I found it complely unworkable using icing sugar on my thermomat and roller! It wouldn't roll, kept sticking and I was a little frustrated and ready to bin it! Decided to give it one last go using coconut oil on the mat and roller and it was easy peasy to work with from that point. It does give the cake a coconut flavour, but I don't mind that!
I would be interested to hear more about your possible tweaking. The finish I found is less smooth and professional looking than the Fondtastic brand fondant I usually use - more small rough spots though not 'cracking' as such. I'm happy with the compromise because it is such a huge cost saving, but I also have no doubt this fondant could be just as good as Fondtastic with some tweaking.
Hi Laney78, yes, that's the one. I usually can buy glucose syrup at the supermarket and glycerine at chemists
Hello. Searched everywhere for glycerine at supermarkets... The only one is the one stocked in the medicine isle. Is this the one you used or should it be found in cooking isle???
Hi Feummes, please forgive me but I can't see the cornflour ingredient. Do you mean gelatine? Some peo Let use cornstarch on the bench when rolling out and some people use corn starch when blending sugar.
Hi, could you please tell me where to use the 3rd tablespoon of cornflour? As the ingredients list 3, but the recipe only uses 2. Going to try and make this tomorrow. Thanks
Thank you so much Colleen! I have had discolouration from Vanilla and sometimes do it on purpose when off white is desired for vintage style cakes. You can buy special clear vanilla from cake decorating stores. Thanks for your vote
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