Making my own fondant/roll-out-icing

Posted by Stephanie on March 25, 1999 at 10:39:45:

Because i have a lot of trouble finding
ready-made fondant (ready-to-roll-icing),
i've tried to make my own.
I followed a recipe in a cake book, mixing
1/2 kilogram of powdered sugar (icing sugar)
with 1 egg white and 1 tablespoon of
liquid glucose.

Even though the fondant feels allright, it
is impossible to work with. If left for 3
seconds on the countertop it will stick
completely (yes, i dusted the countertop
just like i do with ready-bought fondant).
Also, the fondant was way too limp to make
any shapes for a novelty cake (actually,
after an hour or so all the shapes were
mis-shapen :-( ).
In the end i managed to roll out some
smaller circles on 1/2-inch thick (!) layer
of powdered sugar, but obviously this is not
very practical and quite annoying to do.

With shop-bought fondant i never have these
problems (i use Renshaw's if i can get it).

Adding more icing sugar just made the
fondant more brittle and impossible to roll
out to any useable size.

Somehow i have the impression that the
recipe is wrong, that i need to add one
or more other ingredients.
The recipe for flower paste (gelatin,
fat, glucose, etc) from the same book
works perfectly.

Can anybody help me out with either a
proper recipe or some hint on how to make my
home-made fondant workable?

Thanks a lot!
Groetjes from Belgium,
Stephanie

Follow Ups:

• Re: Making my own fondant/roll-out-icing Gerard 08:59:30 3/26/99 (0)