593444 Wed Feb 04 09:57:20 -0800 2009 0 31 Home Cooking 0 4386890 Hi, The following is a recipe for white fondant, for covering a cake. There are a few out there, I like to use this one. If anyone else has hints or ideas, please feel free to add them. Note to Chowhound - The ingredient list is from an old photocopy given to me at a cake class and the instructions are my own. I am not aware of any copyright infringement in posting this recipe. White Fondant (about 2lbs, enough to cover one average round cake) 2 lbs icing sugar ¼ cup cold water 1 tbsp gelatin ½ white corn syrup or glucose 1½ tsp clear vanilla (optional) Food Colouring (optional) In a saucepan, heat ¼ cup water to simmer. Sprinkle gelatin over the water, remove from heat and allow to soften, approximately 5 min. Stir until fully dissolved. Add corn syrup, glycerine and colour or vanilla (if using) to glucose mixture and stir well. Place the icing sugar in a separate large bowl and make a well in the centre. Pour glucose/syrup mixture into well and stir. When it is well combined, dust a counter or other surface with icing sugar, turn out dough and knead until stiff. If necessary more colour can be added at this point. Dribble a few drops at a time onto the dough and knead very well. Wrap very tightly in plastic wrap and allow fondant to rest at room temperature 1-3 hours. It can be used immediately, but the resting period helps when rolling it out. Note – regular vanilla can be used for flavouring but will colour the fondant slightly. Almond or lemon flavouring can also be used. Wed Feb 04 09:57:20 -0800 2009 69220 FrenchSoda