NEW! Fondant Instructions for Decorating Cupcakes using Rycraft Cookie Stamps!
We received the photos and instructions below from Jeeyoun Kim Kentucky sugar artist. The following describes the process she uses to make fondant for the decorated cupcakes pictured below. Please email Jeeyoun if you have any questions.
In Jeeyoun's words: "Doughs used in sugarcraft are 1) rolled fondant (also called sugar paste), and 2) gum paste. They sell in stores (like Michael's) or are homemade. I used a mixture of 70% rolled fondant and 30% gum paste."
Ingredients to make your own fondant: 4 Tbsp cold water 4 tsp powdered gelatine 4 fluid ounces glycerine 1 kg (2.2 lb) icing sugar, sifted
Below: Sifting the icing sugar
Place the water in a small bowl. Sprinkle the powdered gelatine over the water and soak untnil spongy. Stand the bowl over a pan of hot, but not boiling, water and stir until the gelatine has dissolved. Add the glucose and glycerine, stirring until well-blended and runny.
Put the sifted icing sugar in a large bowl. Make a well in the center and slowly pour in the liquid ingredients, stirring constantly.
Turn out onto a surface dusted with icing sugar. Knead until smooth, sprinkling with extra icing sugar if the paste becomes too sticky.
To make colorful fondant, add a little bit of food color paste and knead until it becomes flexible and evenly colored.
Mix and knead well.
Examples of several colors of fondant.
Fondant should be tightly wrapped and stored in a plastic bag.
Icing Sugar, Tools & Cutters
You can find Wilton's sugarcraft tools and cutters at craft stores (such as Michael's), or check out these websites recommended by Jeeyoun: