Fondant is a candy used to decorate cakes and other sweets. There are three kinds of fondant: rolled fondant for covering cakes, poured fondant for fillings and coatings, and no-cook fondant for candy. Rolled fondant is what most people are referring to when discussing fondant, especially as it pertains to wedding cakes. After kneading it and rolling it out, it becomes the consistency necessary to create a smooth, flawless exterior for your cake. It is pure white until you add the colouring you desire.
Sprinkle 1 tbsp of unflavored gelatin on top of 1/4 cup of cold water and let it sit to soften for about five minutes.
Heat the water and gelatin in a small saucepan on the stove until the gelatin is dissolved, or in a glass bowl in the microwave for about 15 seconds. Do not let it boil.
Stir 1/2 cup of light corn syrup and 1 tbsp of glycerine into the water and dissolved gelatin. Mix until it is clear and smooth.
Pour 0.68kg. of icing sugar into a mixing bowl and make a well in the centre.
Pour the liquid mixture into the well in the icing sugar and mix it on low speed, if using an electric mixer, or by hand until all the sugar is incorporated. Gradually add the remaining sugar, continuing to mix until smooth and even.
Form the fondant into a ball and wrap it tightly with cling film. Let it sit at room temperature for eight hours.
Knead the fondant on a smooth surface dusted with icing sugar or cornstarch to prevent sticking. Continue kneading until it is smooth and pliable.
Dip a toothpick in ivory icing colour and dab it onto your ball of fondant. Knead it until the colour is evenly distributed. Keep adding tiny dabs of colouring and incorporating it until you reach the desired shade.
Another way to make off-white fondant, instead of using icing colour, is to add 1 tsp of vanilla extract to the recipe.