Originally posted on March 17, 2014.

When I was looking for a fun recipe to re-post for today, I realized that next month (can’t believe it’s almost September!), among other things is National Breakfast Month.  Okay. Didn’t know that was a thing, but let’s go with it.  Don’t you love this cake?  Yes, it’s a cake and why not make it for your family next month in honor of Breakfast? This is one of my favorite cakes that Julie has made.  I mean, seriously.  How much fun is this?

When I first began decorating cakes in earnest I wanted to try my hand at fondant.  But I had always heard that store-bought fondant tasted, well, icky.  Plus, it was expensive.  So I checked out cakecentral.com to see if I could find a fondant recipe.  I was a little intimidated, but decided to forge ahead anyway.  Well, I hit the jackpot with this recipe because it has turned out every single time and I always get compliments on it’s flavor and texture.  Many people try the popular marshmallow fondant recipe that’s floating around but, to me, that thing is just a messy headache.  This recipe may take longer and have more ingredients but I find it far superior to the marshmallow fondant.  Once you’ve made it a couple of times, it’s a piece of cake!  Get it?

Yes, the pancakes, butter, egg, and bacon are all made out of fondant.  I made this cake for one of my sons’ birthdays.  One of my favorite cakes to date!  So much fun.

Ingredients:
1/2 cup milk
3 pkg. plain gelatin (6 tsp.)
1 cup light corn syrup
3 Tbsp. salted butter
3 Tbsp. glycerin
2 tsp. vanilla
dash salt
3-4 pounds powdered sugar

1.  Combine the milk and gelatin in a double boiler and allow to set until firm.  Then simmer the water and cook gelatin until it is dissolved.
2.  Add the corn syrup, butter, glycerin, vanilla, and salt and cook until the butter is almost completely melted, stirring frequently.  Set aside to cool.
3.  Put TWO pounds of powdered sugar in large mixer bowl.  Strain the gelatin mixture into the powdered sugar.  Mix slowly with a batter blade until just combined.
4.  Change to the dough hook attachment.  Slowly add 1-2 pounds powdered sugar.  The amount will depend on the humidity where you live.  I never get to 2 pounds.  You want the fondant to be firm and barely sticky.
5.  Scrape fondant onto a heavily-powdered-sugared surface and knead it for a few minutes.
6.  Take two pieces of plastic wrap, about 2 feet each, perpendicular to each other.  Spray lightly with nonstick spray.  Place fondant in center and fold wrap over fondant.  Store this in a large Ziploc bag or large airtight container.  Allow to set for 24 hours before using.