Fondant is often seen as a daunting element in the world of baking, but my childhood memories bring me back to the first time my grandmother and I rolled out fondant to decorate her famous cakes. The kitchen was filled with laughter and a hint of vanilla, as we transformed simple cakes into delightful masterpieces. Today, I’m excited to share a modern twist on classic fondant, infused with a zesty citrus flavor that brings a refreshing brightness to your desserts.
Ingredients
- 1/4 cup (60 ml) water
- 1 tablespoon (15 g) unflavored gelatin
- 1/2 cup (120 ml) light corn syrup
- 1/4 cup (50 g) granulated sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- 3-4 cups (360-480 g) powdered sugar, sifted
- Food coloring (optional)
Instructions
Creating this velvety vanilla fondant is simpler than you might think. Follow these steps to bring a touch of nostalgia and creativity to your baking.
Start by blooming the gelatin. In a small bowl, sprinkle the gelatin over the water and let it sit for about 5 minutes until it softens.
In a medium saucepan over low heat, combine the corn syrup, granulated sugar, and the bloomed gelatin mixture. Stir gently until the sugar and gelatin dissolve completely, and the mixture is smooth. Remove from heat and let it cool slightly.
Add in the vanilla extract, lemon zest, and orange zest to the warm mixture. The citrusy aroma will transport you back to sunny afternoons spent baking with loved ones.
In a large mixing bowl, gradually add 3 cups of sifted powdered sugar to the syrup mixture. Mix with a wooden spoon or spatula until a sticky dough forms. If the fondant is too sticky, continue to add powdered sugar, one tablespoon at a time, until you reach a pliable consistency.
Once the fondant is formed, turn it out onto a clean surface dusted with powdered sugar. Knead the fondant for about 5-10 minutes until it becomes smooth and elastic. If you wish to color your fondant, divide it into portions and knead in food coloring until the desired shade is achieved.
Wrap the fondant in plastic wrap and place it in an airtight container. Let it rest at room temperature for at least 30 minutes before using. This resting period allows the flavors to meld beautifully.
To use your fondant, roll it out on a surface dusted with powdered sugar until it reaches your desired thickness (about 1/8 inch thick). Carefully lift it onto your cake or cupcakes, smoothing it over the surface. Trim any excess fondant from the edges.
Feel free to get creative! Use cookie cutters to make shapes, or mold it into decorative accents for your desserts. The velvety texture and citrusy flavor will surely leave your family and friends in awe.
As you gather around the dining table, sharing stories and laughter over your beautifully decorated cake, remember that these moments are what truly make baking special. With this modern take on fondant, you’re not just creating a dessert; you’re crafting memories that will last a lifetime.