Fondant is essentially play dough for grown-ups. Made from confectioner's sugar, egg whites and water, you can knead, roll and cut this pliable dough into any shape the imagination can conjure. A cake turns into an elegant work of art when fondant is used as a frosting base and as decoration. To get fondant pieces to stick together, use an edible adhesive made from the dough itself or a synthetic substance called carboxymethyl cellulose, otherwise known as tylose powder.
Fondant Dough Adhesive
Roll 1 oz. of fondant into a ball with the palms of your hands.
Place the ball into a small glass bowl. Add 1/4 tsp. of water.
Microwave the ingredients in 5-second intervals to soften the fondant and warm the water.
Use a spoon to mix the dough and water together. It should form a sticky paste.
Cuff the top half of a pastry bag. Slide a plastic coupler base into the bottom of the bag. Secure a small round icing tip over the top of the bag and coupler base by screwing on a coupler ring.
Spoon the paste into the bag. Uncuff the bag and twist the top to secure the icing.
Squeeze the bag firmly to create a flow of the adhesive. Dab small amounts to fondant shapes or cutouts. Use your fingers to secure the fondant pieces to each to other, pressing firmly for several seconds until the adhesive sets up.
Allow the glued fondant pieces to dry for several hours before moving them.
Place 1 tsp. of tylose powder into a plastic container.
Add 10 tbsp. of filtered cold water.
Place a lid on the container and seal tightly. Vigorously shake the mixture until the powder dissolves.
Place the adhesive in the refrigerator for 6 to 8 hours or overnight. The powder will turn into a transparent gel-like substance.
Dip a small paintbrush into the adhesive. Brush the gel along the edges, seams or base of your fondant shapes. Hold the pieces together for several moments to help secure the shapes together.
Allow the glued fondant pieces to sit untouched for several hours before moving them.