Fondant without egg whites

Ingredients for 1 servings:

• 3 tsp gelatin, white ground
• 75 ml water, cold
• 150 ml syrup (sugar cane bar syrup)
• 25 g coconut oil
• 1.4 kg powdered sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Rolled fondant for decorating cakes

Mix the gelatin with 75 ml of cold water and let it swell for 10 minutes. Heat the gelatin with the cane sugar syrup in a small saucepan over low heat, stirring constantly until the gelatin has dissolved. Do not allow to boil. Add the coconut oil and melt while stirring. Allow to cool slightly. Sift 1.4 kg of powdered sugar into a bowl. Add the gelatin mixture and knead into a firm mass, first using the dough hook of a hand mixer and then with your hands. Place in a freezer bag or, better yet, in an airtight container, seal tightly, and refrigerate for 1 hour. Roll out the fondant in portions on a work surface dusted with powdered sugar using a rolling pin wrapped in plastic wrap to a thickness of 1/2 cm. Depending on the size of the cake, cut the fondant to a sufficient size (the diameter of the cake plus twice the height of the edge gives the minimum size). Wrap the fondant around the rolling pin, lift it up, and place it over the cake covered in marzipan or covered with jam or buttercream (to bind the crumbs). Smooth it out with your hands. The fondant will be enough for about one layer for two cakes, or for one cake, which will be further decorated with the remaining fondant. The fondant can be beautifully colored with food coloring.