Buttercream Fondant

This was my first time using fondant. I prefer the taste of frosting over fondant, so even with a buttercream fondant recipe I decided to frost the big cake with frosting, and just use the fondant for the flower, and small cake. The one is also made from fondant. It was pretty easy to work with, but I had to add a lot of powdered sugar for it to be stiff enough. (I didn't measure any powdered sugar, so I have no idea how much I used- it may have been the amount given in the recipe). I rolled it out between waxed paper, and then transfered it onto the cake. It was easy enough to do, and turned out well for my first fondant cake, but after tasting it I still prefer frosting. I halved the recipe, and still have plenty of leftovers.

Buttercream Fondant

from allrecipes

1 cup light corn syrup

1 cup shortening

1/2 teaspoon salt

1 teaspoon clear vanilla extract

2 pounds confectioners' sugar

In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.

To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.