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. (I used my Bosch and it was so fast!) 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. (I mixed it all then separated into how much I thought I would need for each color and then colored it by kneading the color in by hand)
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. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.
3 comments:
YAY!
I really wanted to know how to do this!
QUestion: what do you frost it with before you put the Fondant Icing on the chilled cake?
Yes, you must frost your cake first. It is called the "crumb layer". I chilled the cake...frosted it....chilled it again and then did the fondant. It is a process, but if you put the cake in the freezer it goes much quicker. I can't wait to see pictures of you all trying this. Love you all!!!
Thanks!
Maybe I will try this for Brandon's cake...any suggestions for a b-day cake without RED 40?
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