Gaby
Ingredients:
100 ml water
50 g butter
100 g flour
500–600 g powdered sugar
8 tbsp cocoa powder (use less for a lighter color)
a pinch of salt
I liked this fondant for its color and affordability. One downside is that it’s a bit moist, but it tastes great.
Bring the water, butter, salt, and cocoa powder to a boil, stirring well.
Add the flour to form a thick chocolate dough and let the dough cool.
Gradually add the powdered sugar while kneading the fondant, using all the powdered sugar to get a pliable mass.
Place the finished fondant into a sealed bag and refrigerate it for a couple of hours.
Remove it from the fridge and knead it again to restore softness and flexibility.
This fondant behaves like marzipan and is great for modeling figures — I’ve shaped small animals with it.
Don’t use it for flowers. Without cocoa it’s suitable for covering cakes, but I used it to weave a basket.
It’s pleasant to work with; keep your hands dry, because it can start to stick.
