I receive baking questions from people almost on a daily basis, not just here on the blog, but the various mediums I'm part of. Right from my personal Facebook account through to deviantART. Some of them are to do with recipes I've posted, others asking for tips or troubleshooting, but almost half of them are fondant questions. Why it has taken me until now to write a fondant tute, I'll never know. So instead of typing out my experiences each time I answer someone, I'm going to document it here to save a heap of time.
This fondant recipe is more expensive and time consuming than marshmallow fondant. If I'm just covering a cake and doing simple decorations, I use marshmallow fondant. My recipe for regular fondant fluctuates based on the need. Sometimes I use a recipe that involves gelatine. If I want it to dry hard, I'll use gum trag in the recipe. This tutorial will give you my main recipe for regular fondant, as well as all my tips for a successful first time working with the stuff.
This said, for me it's not all in the recipe. For me, the most important thing is the quality of ingredients you use and learning what fondant should feel like. I always use CSR sugar because it is high quality and tastes nice. This recipe ends up tasting like fairy floss, which comes down mostly to the ingredients chosen.
I've moved! You'll now find the rest of this post here at the brand new Cakecrumbs