Did you know that the first fondant icing recipe dates back approximately in the 17th century? At first, fondant icing was used to prepare candies, until in the 19th century when someone suggested using fondant ingredients as cake decoration.
Why Fondant Icing?
Before looking for a way how to make Nigerian fondant at home, be sure to have chosen the right kind of decoration. What are the advantages of icing?
- Its elasticity allows you to create any shape you want.
- It is the perfect base for decoration, as it accommodates more complex decorations firmly.
- It is the element of decoration you can eat together with the rest of dessert, and it is very tasty.
- Worried that making Nigerian Fondant is as hard as breaking a rock? No worries! It is really easy.
Types of Nigerian Cake Fondant
You may be surprised, but there are plenty of variants to choose from. To make your Nigerian fondant from scratch, you should first choose which one would fit better for your dessert.
- Gelatin icing is easy to prepare and it hardens well. It is the perfect option for making flowers and tiny details in decorations.
- Honey icing does not harden completely and remains soft. It is convenient for covering cakes and cupcakes.
- Marzipan icing is also very soft, but it is appropriate to use for both covering and preparing decorative elements.
- Condensed milk icing can be used only for covering the entire cake or making big round decorations.
- Starch icing is perfect for making flowers.
- Marshmallow icing is also used when preparing decorations with tiny details.
How to Make Nigerian Fondant (Different Types)
Making Fondant from the scratch is a fun task everyone should try out. It is quite easy to prepare once you have the right recipe and measurements! Below are different ways to making your Nigerian Fondant. Have fun baking!
A) Making Gelatin/ Rolled Fondant (Sugar Paste)
Ingredients:
- 1kg or 2 pounds icing sugar (also known as Confectioners’ sugar)
- 500g corn flour or extra icing sugar (for kneading) (optional)
- 60ml or 4 tablespoonful or ¼ cup cold water
- 20ml or 1 sachet or 1 tablespoon unflavoured Gelatin
- 15ml or 1 tablespoonful glycerin
- 1 tablespoonful butter or shortening (for rolling and kneading)
- 1 teaspoon desired flavouring (optional)
- 1 tablespoon Cmc or Gum tex (optional but highly recommended)
Notes:
- Gum Tex is the same as Gum tragacanth.
- Cmc (carbon methyl cellulose) is the same as Tylose powder.
- Cmc and Gum Tex perform the same function when making Nigerian fondant
- You might hear professional bakers say they use Cmc instead of glycerin. However, I like adding both because Cmc makes the fondant super soft/fluffy and easier to work with. Additionally, it makes your Nigerian Fondant dry quickly when decorating the cake.
Directions
- Sift your icing sugar.
- Mix the gelatin with small water in a glass/metal plate and heat it indirectly by placing the plate inside a pot /pan of boiling water. This is done in order to make the gelatin dissolve.
OR…
- Boil little water and mix your gelatin in it directly, when it dissolves
- Then add your glycerin and liquid glucose to the dissolved gelatin mixture and stir till it’s clear.
- Afterwards, pour it in a big bowl and start adding your sieved icing sugar gradually to it till it binds together and forms a ball shape.
[Pro Tip: Rub some butter or shortening on your hands and knead until stiff. Add more icing sugar; but if it comes out hard, add a little water or butter.]
- Then you can add your CMC and knead in properly.
- Finally form into a ball and tightly wrap up the fondant in a nylon or plastic bag and put in tightly sealed container.
Pro Tip: Do not refrigerate!
B) Making Egg White Fondant
Ingredients needed are:
- Icing Sugar
- Egg white
- Liquid glucose
- Cmc
Directions:
- Sift your icing sugar and add little CMC to it
- Break your eggs and extract the egg white and pour it into a bowl
- Add the Liquid Glucose to it and stir till the mixture is soft and not foamy
- Add your sieved icing sugar which already contains CMC gradually into the mixture till it all binds together and forms a ball shape
- Knead very well and when its smooth enough, you can now work with it
C) Making Water & Liquid Glucose Fondant
This method involves using a glass of water/ 35cl of water together with your required Liquid Glucose, Stir very well and add your sieved icing sugar into the mixture gradually till it binds together, then you can now knead in your Cmc.
Note: You can add your colour pastes / shortening after you must have formed the Fondant but in case you are using liquid food colouring, you can add it to the mixture when it’s still wet before adding the icing sugar.
D) Making Marshmallow Fondant
Ingredients needed are:
- Marshmallows (1 medium sized packet)
- Water (Half glass)
- Shortening
- Icing sugar
Directions:
- Mix your water and marshmallows together and microwave it melts
- Sift your icing sugar.
- Put your shortening in a bowl and use it to grease the bowl thoroughly.
- Then pour in your melted marshmallows mixture into the greased bowl.
- Then add your icing sugar gradually into the mixture and Mix up till it binds together and forms a ball shape.
Notes of warning
If you are overweight or obese, having a sweet tooth is a BIG no-no as it drives your body’s resistance to insulin, a hormone produced by the pancreas that regulates blood sugar levels. Insulin resistance causes blood sugar levels to rise and strongly increases your risk of diabetes.
Eating excessive amounts of sugar may increase your risk of developing certain cancers. Foods and snacks such as Nigerian fondant, which is high in sugar increases inflammation in your body and may cause insulin resistance, both of which increase cancer risk.
Foods high in added sugar quickly spike blood sugar and insulin levels, leading to increased energy. However, this rise in energy levels is fleeting. Having constant blood sugar swings can lead to major fluctuations in energy levels.
Eating too much sugar can cause tooth cavities. Bacteria in your mouth feed on sugar and release acid byproducts, which cause tooth demineralization.
While these might sound discouraging, nothing says that you shouldn’t treat yourself to something sugary once in a while. The key to staying healthy is moderation.
Check Out Other Nigerian Recipes
- How to Make Nigerian Spring Rolls (Recipe & Video)
- How to Make Nigerian Buns (Recipe & Video)
- How to Make Nigerian Pepper Soup (Recipe & Video)
- How to Make Nigerian Fondant (Different Types)
- How to Make Nigerian Cake with Stove [Recipe & Video]
- How to Make Nigerian Pizza At Home (With or Without Oven)
- How to Make Ice Cream in Nigeria (Vanilla, Chocolate, etc.)
- How to Make Nigerian Samosa (Recipe & Video)
- How to Make Nigerian Peanuts (Burger Snacks)
- How to Make Nigerian Shawarma [Recipe & Video]
- How to Make Nigerian Fish Pie (Recipe & Video)
- How to Make Nigerian Toast Bread [Recipe & Video]
Thanks
hi, good day, nice write up. which of the types of foundant gives the best result in terms of smoothness and covering a very large cake??
what is the quantity of glucose syrup for the gelatin fondant ?
Nice one but where can i get marshmallow? I have heard so much about it, especially because people said it stretches.