Thanks I was looking for that recipe too.

Spoons



"Vox Humana" > wrote in message
...
>
> "Gene" > wrote in message
> ...
>> There was a TV show on 3/31/2005 (DIY channel)
>> that discussed a playdough like frosting called "fondant".
>>
>> If anyone has the recipe, please post it here, or email it
>> to me at
>
> There are two types of fondant: rolled and poured. The type for covering
> cakes is rolled fondant. Here is a recipe that I used and posted here
> some
> time ago:
> -----------
> Classic Rolled Fondant
> The Cake Bible
>
>
> 1 tablespoon gelatin
> 1/4 cup water
> 1/2 cup glucose
> 1 tablespoon glycerin
> 2 tablespoons white shortening (Crisco)
> 8 cups (2 lbs.) powdered sugar
>
>
> Note - You can substitute 1/2 cup of corn syrup (Karo) for the glucose.
> Reduce the water to 3 tablespoons. The results are the same with either
> formula
>
>
> Sprinkle gelatin over water in a 2 cup heat-proof measure and let sit for
> 5
> minutes. Set into a small pot of simmering water and stir until
> dissolved.
> You can also do this in the microwave by heating for a few seconds on high
> power. Blend in the glucose or corn syrup. Add the shortening and stir
> until melted. Remove from heat.
>
>
> Place the sugar in a large bowl and make a well in the center. Add the
> gelatin mixture and stir with a lightly greased wooden spoon until
> blended.
> Mix with lightly greased hands and knead vigorously in the bowl until most
> of the sugar is incorporated. Turn out onto a smooth, lightly greased
> surface such as Formica and knead until smooth and satiny. If the fondant
> seems dry, add several drops of water and knead well. If it seems too
> sticky, knead in more powdered sugar. The fondant will resemble a smooth,
> well shaped stone. When dropped, it should spread very slightly but
> retain
> its shape. It should be malleable like clay, soft but not sticky.
>
>
> Rolled fondant may be used at once but seems to work more easily when
> allowed to rest for several hours. It is important to cover the fondant
> to
> prevent it from drying. Wrap tightly with plastic wrap and place in an
> airtight container. It will firm slightly on standing.
>
>
> When ready to roll out, spray the work surface and rolling pin with
> nonstick
> vegetable spray.
>
>
> If stored fondant seems very stiff, a few seconds in the microwave before
> kneading it makes it pliable.
>
>
> Use nonstick vegetable spray (PAM) to grease the counter, rolling pin,
> cutters, and hands.
> Stores 1 month at room temperature or indefinitely frozen.
>
>
> To flavor fondant, replace some of the water with clear extracts or rose
> water.
>
>
> To color fondant, add some paste food coloring to the finished fondant and
> blend in the food processor. It will separate into little pieces, but
> when
> it comes together to form a smooth ball the color is evenly dispersed.
> You
> may have to let the fondant rest for a while to allow it to cool. If the
> fondant is too dark, put it back into the processor with some white
> fondant
> and process again.
>
>
> You can purchase ready made fondant from cake supply stores or from
> www.sugarcraft.com
>
>
>