Sugar fondant for cake decorating. Video recipe

Fondant or sugar mastic is useful for finishing cakes, muffins, pastries, and other pastries. Usually it is wrapped around a cake covered with marzipan or cream. You can sculpt flowers, cut letters and monograms from this plastic mass. The fondant can be prepared in advance, it is stored in the refrigerator, tightly wrapped in cellophane. Before preparing the cake, the frozen mass should be slightly warmed up in the microwave and kneaded thoroughly.

You will need: – 75 g of melted lard or white vegetable fat; – 500 g of icing sugar (for making fondant); – powdered sugar for sprinkling; – 1/2 lemon.

From the specified number of products, 600 g of fondant can be cooked, this is enough to wrap a large cake and make decorations for it.

Squeeze lemon juice and mix 3 tablespoons with 2 tablespoons of water. Pour the mixture into the skillet, add the fat and heat to melt the fat. Place half of the powdered sugar in a skillet and bring the mixture to a boil, stirring occasionally. The mass should become homogeneous and smooth.

Pour the remaining powdered sugar into the mixture in portions. The process takes a long time. Use a mixer to speed it up. If you plan on making roses and other decorations from the fondant, increase the amount of powdered sugar to increase the density of the product.

Sprinkle the kitchen board with powdered sugar, lay out the fondant and knead it with your hands until the mixture is dense, shiny and silky. If the edges of the fondant are dry, cut them off. Wrap the finished product in foil. Soft fondant dries very quickly and loses its plasticity.