Easy Mixer Fondant Rolled Recipes

ROLLING FONDANT

Steps:

• Place gelatin and water in a small saucepan over low heat and melt it. Combine the remaining ingredients in the bowl of a stand mixer. Add the melted gelatin to the mixer and beat at low speed until combined. This will form a paste or dough. Place in the refrigerator for a few minutes to let harden slightly.
• Use a rolling pin and roll the fondant to a thickness of about 1/4-inch thick. Use cornstarch to "flour" the work surface and the rolling pin. Roll the fondant around the rolling pin to transfer it to the top of the cake.
• The next task will be easier if you use a turntable. Place the fondant over the cake and unroll it. Use your fingers to gently position the fondant and smooth the top and sides. Be careful to avoid folds. It may be easier if you gently stretch it into place. Use a paring knife and cut away the excess using the bottom of the cake as the guide. Reserve the rest for a future cake.

EASY MIXER FONDANT (ROLLED)

Steps:

• Place the cold water in a small microwave-safe bowl and sprinkle the gelatin on top, stirring it to distribute it. Let the gelatin set and soften for two minutes. Once set, microwave the gelatin for 15 seconds until it liquefies. Do not boil!
• Stir the corn syrup, glycerin, and vanilla extract into the gelatin. Microwave for an additional 15 seconds, then stir again until the mixture is smooth and clear.
• Add optional food color, and stir.
• Place 1.5 pounds of the powdered sugar in the bowl of a large stand mixer fitted with the paddle attachment and make a well in the center. Pour the melted gelatin mixture over the corn syrup into the well.
• Mix on low speed until the liquid is incorporated. With the mixer running, gradually add the rest of the powdered sugar. Use a paper plate or flexible cutting mat to make this easier. Scrape down the sides and bottom of bowl to ensure all is incorporated.
• Fondant will be very sticky and thick. Don't worry this is normal! Tightly double wrap it in cling-wrap and let it sit at room temperature for 24 hours.
• After 24 hours roll out and apply to cake.
• Note: I use a mixture of corn starch and powdered sugar in a sifter when I roll out the fondant. Put some of the mix on your surface and rolling pin before rolling. Use the sifter to occasionally add more to the rolling pin and rolling surface. Also, turn the fondant 1/2 to 1/4 turn after a few rolls. This will keep you from having sticking problems later.

EASY FONDANT

Steps:

• In a bowl, stir together cream cheese with powdered sugar(added gradually). Wooden spoon works best.
• Form together in a big ball.
• Knead on a counter (not floured, if needed use a little powdered sugar) for a couple minutes to ensure dough sticks together well.
• Make a big ball again, indent center, and add extract according to your taste. Knead the extract through and taste test to see if more extract is needed.
• Do the same with food coloring. (I flavored mine mint and colored them green!).
• Roll into no bigger than quarter-sized balls and set on a plate. Put into freezer until hard(5-10 minutes?) or you can put them in the fridge for the next day.
• Dip into melted almond bark or chocolate for fancy, inexpensive candies!

ROLLED BUTTERCREAM FONDANT

Steps:

• 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.

ROLLED FONDANT

Steps:

• In a large bowl (do not use metal), sift the sugar and make a well in the center. In a small saucepan, add the water and sprinkle the gelatin on top to soften for about 5 minutes. Begin to heat the gelatin and stir until the gelatin is dissolved and clear. Do not boil. Turn off the heat and add the glucose and glycerine, stirring until well blended. Add the flavoring. Pour into the well of sugar, and mix until all of the sugar is blended. Use hands to knead icing until it becomes stiff. Add small amounts of confectioner's sugar if the mixture is sticky.
• Form the mixture into a ball and wrap tightly in plastic wrap. Place in an airtight container. This icing works best if allowed to rest at room temperature for about eight hours before using, particularly if the weather is humid. Do not refrigerate.
• To cover a cake with fondant: Dust a clean pastry cloth, or a smooth, clean surface, with cornstarch and roll the fondant with a rolling pin until it is approximately 1/4 inch thick. Make sure that the fondant is large enough to fit over the top and sides of the cake. Slide both hands under the fondant and carefully center it on top of a cake that has been freshly iced with buttercream. (The icing makes the fondant adhere to the cake.)
• Dust your hands with cornstarch and smooth the fondant, starting at the top and working down the sides until the entire surface is even and flat. Cut off the excess icing around the bottom of the cake with a pizza cutter or sharp knife. Decorate the cake with buttercream or royal icing. This fondant keeps a cake fresh for two days at room temperature. Do not refrigerate a cake with fondant icing.

ROLLED BUTTERCREAM FONDANT

Steps:

• 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.

ROLLED FONDANT FROM SCRATCH

Steps:

• Combine first 4 ingredients in a medium saucepan, over medium heat stir constantly until it reaches a rapid boil.
• Reduce heat, cover and simmer for 5 minutes.
• Remove from heat and uncover to let it cool.
• Large batches of this can be made and kept at room temperature for 2-3 months and used as a white corn syrup.
• Measure out ICE COLD water, sprinkle gelatin packs over the water - DO NOT STIR, place in refrigerator for 5 minutes until all of the gelatin has set.
• Set up a shallow pan of boiling water.
• Set your gelatin mixture dish into the boiling water (creates a double boiler) stir until the gelatin in dissolved.
• Blend in glycerin, gum paste, and shortening until melted.
• Remove from heat.
• Combine the gelatin mixture with the corn syrup mixture.
• Place the powdered sugar into a large mixing bowl and make a well in the center.
• Add the liquid mixture.
• Use a WELL GREASED WOODEN spoon to mix.
• Get plastic zip lock bags ready, spread out some wax paper or lightly grease a marble or Formica surface to kneed on.
• Remove all jewelry, GREASE your hands really good.
• Kneed vigorously in the bowl until all of the sugar is blended.
• Turn out on kneading surface and work the dough until it resembles a smooth, slightly shinny, well-shaped stone. When dropped it should spread out slightly but still retain it's shape. It should not crumble or crack. It should not be gooey or sticky anymore.
• If it is too sticky, add more powdered sugar.
• If it is too dry add a few drops of water.
• Divide into sections, create balls and put into plastic wrap to keep from drying out.
• Take out one section at a time, add food coloring (I use concentrated icing drops) and blend into the dough. Cover tightly and start working on next color. repeat as necessary.
• Now, to use the fondant - roll out to about 1/4 inch thick then mold, cut, shape - what ever you like.
• Use a layer of buttercream on cake, slightly crusted, then drape fondant and cut away the excess. Greased hands work wonderful to smooth the fondant out.
• Fondant seals in the moisture of a cake. Once it is refrigerated it is no longer flexible and easy to work with.

ROLLED FONDANT

Steps:

• Pour water into a microwave safe bowl.
• Add gelatin and let sit for 5 minutes.
• Microwave for 20 second intervals until gelatin is dissolved.
• Add corn syrup and stir with fork.
• Add shortening and stir until melted.
• If shortening doesn't melt, microwave for 10 second intervals.
• Add flavoring(s).
• Pour your powdered sugar into a large bowl, making a well in the center.
• Add liquid mixture to powdered sugar.
• Using a greased wooden spoon carefully fold powdered sugar.
• Turn out fondant on to a greased surface and knead like bread dough.
• If fondant is dry add more shortening.
• If fondant is too sticky add more powdered sugar 1 tbsp at a time.
• Wrap tightly in plastic wrap and thin place in a zip lock bag; even better if you can vacuum seal it.
• Let sit for 24 hours; if you don't it will be too soft and sticky.