Fondant

So how often have you seen a gorgeous cake that looks like it belongs in a magazine? You snap photos of it, admire it, tell all your friends to come check out this amazing culinary creation.  Then it's cut it, it's served before you on a  plate, you pick up your fork and bite into the shiny exterior and promptly have to spit it back out?  That, my friends, is what we call fondant.

But NO MORE!  I give unto you a fondant recipe that tastes as good as it looks!

Step 1: Gather your supplies

Step 2: Sprinkle 1 TBS gelatin over 1/4 cup cold water, let it sit for 2 minutes.  Microwave for 30 sec.  Add 1 tsp. vanilla (I like the clear imitation variety for this - only this, I do not advocate for such in regular baked goods), 1/2 cup light corn syrup, and 1 TBS glycerine (this can be found at a store like Michael's or your local cake supply shop - do NOT use anything you would find in the health & hygiene aisle of your local Target), stir until clear.  Microwave this for 15-30sec. and stir.

Step 3: Add 1 1/2 lbs of confectioners sugar into a bowl, make a hole in the middle

Step 4: Add the liquid into the middle

Step 5: Stir with a spoon until you have a sticky mass. Then dump onto the counter with an additional 1/2lb of confectioners sugar, knead until smooth and moldable.

Step 6: Knead in 1/2 tsp. vegetable shortening

Step 7: Store tightly wrapped until you are ready to use the fondant

Humidity is not fondant's friend, so refrigeration is not generally a great idea.