Today i worked on the fondant rosettes... lightly scented with rose extract. it is about 1cm wide and be used as decorations in petite fours for my next catering event. It is quite time consuming...about 3-4 mins each. that excludes making the fondant itself. I will need about 100 roses. I hope I can train my staff in future (need to find one with light fingers...). To the rest who will like to try, here's the recipe: enough to cover a 9 inch cake.
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FONDANT RECIPE• Gelatin > 1 tablespoon + 2 teaspoon
• Glucose >1 tablespoon (use corn syrup if you can't get this here)
• Shortening > 4 tablespoon (Get crisco from citysuper)
• Glycerin > 1 tablespoon (if you can't get glycerin, substitute with glucose or corn syrup)
• Water >1/4 cup
• Icing sugar >1 kg
Combine gelatin and cold water; let stand until thick.
Place gelatin mixture in top of double boiler and heat until dissolved.
Add glucose, mix well.
Stir in shortening and just before completely melted, remove from heat.
Add glycerin, flavoring and color. Cool until lukewarm.
Next, place 4 cups icing sugar in a bowl and make a well.
Pour the lukewarm gelatin mixture into the well and stir with a wooden spoon, mixing in sugar and adding more, a little at a time, until stickiness disappears.
Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands.
If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time).
Use fondant immediately or store in airtight container in a cool, dry place. Do not refrigerate or freeze. When ready to use, knead again until soft. You can use microwave set to the lowest setting for abt 20 seconds.
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