If any of you have tried fondant before, you probably didn’t enjoy it. While it looks incredible on a cake, the store-bought version tastes SO bad it’s not even funny. I came across this recipe for a homemade version years ago when I made it for the first time for my dad’s birthday cake. Even though it’s a little more work than buying the pre-made version, it actually tastes good and in my opinion works a lot better. These flowers were the garnishes for the blueberry cupcakes with lemon buttercream frosting that I did a post on earlier in the week. This post will be a two-parter, the first being on how to make the actual fondant and the second being how to make the flowers.
Start of by creaming 1/2 cup solid vegetable shortening with 1/2 cup light corn syrup in the bowl of an electric mixer. Add in 1/4 tsp salt and 1/2 tsp clear vanilla extract. Turn down the speed and gradually add in 1 lb sifted confectioner’s sugar. Once it starts to incorporate, switch out your beater for a dough hook and work the fondant until it comes together. Turn it out onto a counter dusted with confectioner’s sugar and work into a ball. If it’s too sticky, add more confectioner’s sugar. Store in an airtight container in the refrigerator.
To make the flowers, take a small chunk of the fondant and tint it your desired color using a gel food coloring. Use a fondant rolling pin and roll on a silpat as thin as you can (If it’s too thick it won’t hold it’s shape it will just droop flat). Cut out a flower shape using a cutter that has as many petals as you want. Fold the flower in half and push down in the middle to secure. Fold in half again and press at the tip so that it stays. Continue making these cone shapes until you have enough and then overlap them in circles to form a base and then a second layer. For mine, I used 4 cones on the bottom and 3 on top. Make sure when you overlap them, you press them into each other so the flower holds together. Make a small dot out of yellow fondant for the middle of the flower. I left mine out in the air on a wire rack for 2 days to ensure they dried enough to top the cupcakes.