Pink Lemonade Fondant

By Texaschef11

Ingredients

• 1 tablespoon unflavored gelatin
• 1/4 cup cold water
• 1 teaspoon pure lemon extract
• 1/2 cup light corn syrup
• 1 tablespoon glycerin
• 2 pounds confectioners’ sugar
• 3/4 teaspoon citric acid
• food coloring
• 1/2 tsp of vegetable shortening

Preparation

Step 1

1. Sprinkle gelatin over water in a microwave safe bowl. Allow it to rest for 2-3 min to soften.
2. Microwave gelatin for 30 seconds to dissolve.
3. Add lemon extract, corn syrup, and glycerin. Whisk until well combined.
4. Sift 1 ½ pounds of sugar, powdered coloring, and citric acid into a mixing bowl. Whisk just to mix Make a well in the center.
5. Pour the wet ingredients into the well and mix well.
6. Lightly dust a clean, dry work surface with some of the remaining sugar.
7. Begin kneading the mixture on the work surface adding in the remaining sugar as you go.
8. Knead until all of the sugar has been incorporated.
9. Using your fingertips add in the vegetable shortening gradually and knead in completely.
10. Store fondant in plastic wrap in an airtight container until ready to use.

The Assembly:

1. Make a cake of your choice. We used a standard white cake recipe, but you can feel free to use a box mix (we won’t tell).
2. After cooling, apply a crumb coat of frosting and place in the freezer for a couple of hours.
3. Remove from the freezer and top one layer with frosting and then about ½ cup of strawberry jam.
4. Top with the other cake, fill in the sides with frosting and make even all the way around.
5. Top with fondant layer.
6. We cut a second fondant layer using our cake pan as a guide. Just make a wavy line with a knife about an inch away from all sides. Lay it centered on the top of the cake.
7. Decorate as you wish with frosting.