16oz. white chocolate**
5oz. glucose
2oz. simple syrup (1:1 ratio)
1 # (pound), 8oz. rolled fondant (ready made)
1) Melt white chocolate, over hot water to 100 degrees F. Then allow to cool to
room temperature.
2) Separately whisk together the glucose and simple syrup and heat to 90 degrees
F. Pour this mixture over the white chocolate and stir together until uniform.
3) Pour mixture into a bowl, cover the surface with plastic wrap, and allow to
rest for 24 hours at room temp.
4) The next day, knead the modeling chocolate until pliable.
5) When ready to cover the cakes, mix together the white modeling chocolate and
rolled fondant. The mixture is now ready to enrobe the cakes.
**NOTE: I like to make my white chocolate Fondant
from Bakers White Chocolate Chunks. They are available at Wal Mart or any decent
grocer in 12-oz. bags. Bakers has cocoa butter while Nestle uses palm kernel
oil, etc, giving it a nice texture. It won't be snow
white, but more eggshell to off white.
