The Ultimate Test: Making Homemade Fondant with The Kitchen Machine from Bosch!

This is what I look like after I make fondant by hand.

Fondant is the easiest thing to make. 

*SNORTS*

Most people buy it or avoid it all together. Frankly I don't blame them because I used to be one of those people. 

Used to.

Because now I have a Kitchen Machine and I don't have to worry about burning out the motor. One time I tried making fondant. Please note I said tried. It was interesting. I just wound up putting the dough in my bread machine instead of using my Kitchen Aid.

This doesn't have anything to do with what I'm writing about. Just liked the picture hee!

Yesterday I did a post on a comparison of Kitchen Aid vs. Bosch. Bosch won although I was sure it wouldn't. I wrote that review after I made the fondant. There   are two things in this world that are difficult to make....wheat bread and fondant. Fondant is hands down the most difficult thing to make by hand...wheat bread comes in at a close second. What I didn't expect was that it would be hard for what I thought was a powerful machine....Beatrice failed me. 

I still love you BEATRICE!!!

I thought my dreams of fondant covered cakes were over. Lets face it. Store bought fondant tastes like crap. Sorry Wilton...I love you dearly but its awful.  When Bosch told me that the Kitchen Machine was on its way I hopped over onto the computer and bought some glycerin. A very necessary component to making fondant.

I promise my devil horns don't look like this. Blech. My are sparkly and removable........*shudders*

My devil horns were popping out of my hair. I thought I had the Achilles Heel of the Kitchen Machine. I thought...there is no way this thing can make it if the Kitchen Aid can't right? WRONG. BIG TIME WRONG. The Kitchen Machine didn't even flinch.

I looked at Beatrice....pat her on her pink pivot head...she turned away from me...embarrassed.  My heart wept. But then I snapped out of it because I realized I had just made fondant.

I made fondant...TIME TO PAR-TAY!

Do you realize what this means????? I can make cakes like this..................

I *heart* this cake

Since Wilton has this Cake Pop Contest for bloggers going on the Kitchen Machine arrived EXACTLY when I needed it. 

I would like to thank Bosch from the bottom of my heart. It means a lot to me when companies invest in a little known highly opinionated blog like mine. I know I do a lot of joking around on this site but...I truly mean that.

I want to let you all know that Kitchen Aid did contact me in reference to the last blog post. I gave them my Serial and model number. I'm sure they are looking into it. If this results in them finding out about a faulty batch of Kitchen Aids...well then that would be wonderful. If they find out the design doesn't work out then that's a plus. What this does mean is that there are people frustrated just like me and we have a voice. 

Now for the fondant!

 Better Than Store Bought Fondant 

 by Momma Cupcake

• 2 (.25 ounce) packages unflavored gelatin
• 2/3 cup cold water
• 6 tablespoons corn syrup
• 2 tablespoons glycerin
• 4 tablespoons shortening
• 2 tablespoons pure vanilla extract
• 16 cups sifted confectioners' sugar

1. Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved.
2. Add corn syrup and glycerin, mix well. Stir in shortening and just before completely melted, remove from heat and stir in vanilla. Mixture should cool until lukewarm.
3. Place 8 cups confectioners' sugar in a large bowl. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatin mixture. Mix in sugar and add more a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in fridge. When ready to use, bring to room temperature and knead again until soft. 

TIPS FROM MOMMA CUPCAKE

Unlike what you may have heard....you can use ANY type of vanilla extract and still get snow white fondant. I didn't use clear Vanilla Extract and it was as white as white can be. Also when you work with fondant use latex gloves or spray cooking spray on your hands. Latex helps your finger prints from appearing on the fondant and sticking to your hands so much. Another trick is to keep your hands damp and cool. Just have a wet cloth near by to help with that. The last thing I would suggest is to invest in a Food Saver because man its soooo much better than using a plastic container.