Fondant is essentially play dough for grown-up bakers. Made from icing sugar, egg whites and water, you can knead, roll and cut this pliable dough into any shape the imagination can conjure. A cake turns into an elegant work of art when fondant is used as an icing base and as decoration. To get fondant pieces to stick together, use an edible adhesive made from the dough itself or a synthetic substance called carboxymethyl cellulose, otherwise known as tylose powder.
Roll the fondant into a ball with the palms of your hands.
Place the ball into a small glass bowl. Add 2 ml (1/4 tsp) of water.
Microwave the ingredients in five-second intervals to soften the fondant and warm the water.
Use a spoon to mix the dough and water together. It should form a sticky paste.
Cuff the top half of a pastry bag. Slide a plastic coupler base into the bottom of the bag. Secure a small round icing tip over the top of the bag and coupler base by screwing on a coupler ring.
Spoon the paste into the bag. Uncuff the bag and twist the top to secure the icing.
Squeeze the bag firmly to create a flow of the adhesive. Dab small amounts to fondant shapes or cutouts. Use your fingers to secure the fondant pieces to each other, pressing firmly for several seconds until the adhesive sets.
Allow the glued fondant pieces to dry for several hours before moving them.
Place 5 ml (1 tsp) of tylose powder into a plastic container.
Add 150 ml (10 tbsp) of filtered cold water.
Place a lid on the container and seal tightly. Vigorously shake the mixture until the powder dissolves.
Place the adhesive in the fridge for six to eight hours or overnight. The powder will turn into a transparent gel-like substance.
Dip a small paintbrush into the adhesive. Brush the gel along the edges, seams or base of your fondant shapes. Hold the pieces together for several minutes to secure the shapes together.
Allow the glued fondant pieces to sit untouched for several hours before moving them.
Keep the adhesive soft by microwaving it for several seconds before using.
Use less adhesive if your fondant shapes slide away from each other.
Add 2 ml (1/4 tsp) of water to thin out each adhesive.
Tips and warnings
- Keep the adhesive soft by microwaving it for several seconds before using.
- Use less adhesive if your fondant shapes slide away from each other.
- Add 2 ml (1/4 tsp) of water to thin out each adhesive.
Things you need
- 28 g (1 oz) fondant
- Small glass bowl
- Measuring spoons
- Mixing spoon
- Pastry bag
- Plastic coupler base and ring
- Small, round icing tip
- 5 ml (1 tsp) tylose powder
- Plastic container with lid
- Small paintbrush