The home bases
Your fondant,
made in house.
A white paste to color for the small decorations of your Christmas logs. Without raw egg white and without baking.
What you need
To double the amount, weigh each ingredient twice. The yield is approximate: it varies with the sugar added to the kneading.
| Ingredient | ≈ 600 g | 1.2 kg |
|---|---|---|
| Sifted icing sugar | 500 g | 1 kg |
| Pastry glucose syrup | 50 g | 100 g |
| Water Drinking water to provide at home. | 30 g | 60 g |
| Gelatin in leaves, dry weighed | 5 g | 10 g |
| Food Glycerin | 10 g | 20 g |
Also provide some icing sugar for the worktop, cold water to soak the leaves and, if you want to color the dough, food coloring gel or paste. Respect its maximum dosage.
The equipment
A precise scale to the tenth of a gram for gelatin, a sieve, two bowls, a small saucepan, a spatula, cling film and an airtight box.
Glycerin should be food grade. Gelatin is of animal origin; this version is not vegetarian. Check allergens on every package.
The recipe, step by step
Soften the gelatin
Weigh 5 g of dry leaves. Immerse them in a bowl of very cold water for 10 minutes. Sift the 500 g of icing sugar in a large bowl during this wait.
Prepare the liquid mixture
Gently heat 50 g of glucose with 30 g of water. Don't boil. Out of the heat, add the well-dried leaves, then the 10 g of glycerin. Stir until the pieces disappear.
Shapes the dough
Pour the liquid into the icing sugar. Mix with the spatula, then knead by hand when the dough is warm. Work it on the slightly powdered plane until you get a soft and homogeneous ball.
Let her rest
Immediately wraps the ball in contact with the film, then closes it in a box. Let it sit for an hour in a cool, dry room. Knead it briefly before using it.
Color in small portions
Weigh separately the colors required by your recipe. Add the gel little by little and knead to distribute the color. Keep each portion packed while you work the others.
Make simple decorations
Roll up for flat shapes; hand-shape small elements. Follow the thicknesses and assembly of the cake sheet. Avoids high or too heavy parts.
The good references
Does it stick? Add a small pinch of icing sugar, knead and check before putting it back on. Is it cracking? Start by relaxing it in your hands; avoid overloading the worktop with sugar.
Red or intense black: does not pour large amounts of liquid dye to force the color. A ready-to-use paste remains a practical option for these shades. This homemade paste is used for soft decorations, not rigid veils or very fine flowers.
Conservation and use
Keep the dough alone well filmed, in an airtight box, cool and dry, for 2 to 3 days maximum. For the decorated cake, follow the preservation of its filling: a log with cream remains in the refrigerator. Place small decorations as late as possible to limit moisture.
To be used in these recipes
Preparation points
Basic formula: GialloZafferano. Rest and work of the dough: Dolce Dita and 4Cake Academy. A reformulated method and advice adapted to the small settings of the site's recipes.