Recipe:   Fondant        7/19/2009
Category: Dessert
Author:   5 Stars

Note: if you are not going to serve a cake for a day or more
if it is covered with fondant it will stay moist!

Fondant: (this is one and a half recipe - 
makes enough for about two 2-layered round cakes)

1 1/2 (.25 ounce) package unflavored gelatin
1/4 cup and 2 tablespoons cold water
3/4 cup corn syrup mixed with 4 1/2 tbsp water
1 tablespoon and 1-1/2 teaspoon coconut oil
3 tablespoons margarine
1 1/2 teaspoon vanilla extract
4 boxes confectioners' sugar

DIRECTIONS

   1. Combine gelatin and cold water; 
let stand until thick. Place gelatin mixture 
in top of double boiler and heat until dissolved.

   2. Add corn syrup and coconut oil, mix well. 
Stir in butter and just before completely melted, 
remove from heat and stir in vanilla. 
Mixture should cool until lukewarm.

   3. Place 1 box confectioners' sugar in a large bowl. 
Make a well in the center and using a wooden spoon, 
stir in the lukewarm gelatin mixture. Mix in sugar and 
add more a little at a time, until stickiness 
disappears. Knead in remaining sugar. Knead until the 
fondant is smooth, pliable and does not stick to 
your hands. If fondant is too soft, add more sugar; 
if too stiff, add water (a drop at a time). Knead in 
color(s).

Store in an ziploc bag at room temperature for 2 hours.

Prep by frosting cake with a THIN layer of regular 
buttercream frosting.

When rolling out on foil lightly dusted with cornstarch,
dusting also your rolling pin and hands.

Roll out thick so it doesn't crack. Let set for 5 minutes
before trying to remove it from foil.

Drape over cake and decorate.


FONDANT TIPS:
http://www.baking911.com/decorating/cakes_fondantrolled_tips.htm