Honey Rum Fondant

Sophia's first birthday cake.

This recipe came from the owner of Blue Note Bakery in Austin, Texas. It’s a very easy and better tasting recipe than the kind you buy. I always make a large batch because it last for a long time if you store it in a cool dry place wrapped very well.

 

By Kayla Savoie

 

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Ingredients

 

Water                          7 oz

Gelatin                        7/8 oz

Honey                         1 3/4 cup

Glycerin                     3 1/2 oz

Rum extract             1/8 oz

Powdered sugar     7 lbs.

 

Bloom and dissolve gelatin.

Place 1/2 of the sugar in a mixing bowl with dough hook.

Add in honey, glycerin, rum and gelatin.

Mix until smooth then add the remaining sugar to thicken.

Wrap in plastic and let rest for at least 4 hours.

 

Makes 8 3/4 lb.