Rolling Fondant Recipes

ROLLED FONDANT

Steps:

• Combine gelatine and cold water; let stand until thick. Warm gelatine mixture and heat until dissolved(Do Not Boil).
• Add corn syrup and glycerine, mix well. Stir in shortening and just before completely melted, remove from heat and stir in vanilla. Mixture should cool until lukewarm.
• Place 4 cups confectioners' sugar in large bowl. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatine mixture. Mix in the sugar and add more a little at a time, until stickiness disappears.
• Switching to your hands, knead in remaining sugar making sure to keep a lot of icing sugar between your hands and the fondant to prevent the fondant from sticking to your hands. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is to soft, add more sugar; to stiff, add water(a drop at a time).
• Wrap fondant tightly in plastic wrap and store in a n air tight container. Allow the fondant to set for at least 12 hours before using it.
• When ready to use dust the table with cornstarch and dust rolling pin as well. Roll out fondant as desired and cover cake. Will cover a 12 inch cake.

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 FONDANT

Steps:

• Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved.
• Add glucose and glycerin, mix well. Stir in shortening and just before completely melted, remove from heat and stir in vanilla. Mixture should cool until lukewarm.
• Place 4 cups confectioners' sugar in a large bowl. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatin mixture. Mix in sugar and add more a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in fridge. When ready to use, bring to room temperature and knead again until soft.

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.

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:

• Sprinkle gelatin over the water in a 2-cup heatproof glass measure and let stand for 5 minutes.
• Set into a small pan of simmering water and stir until the gelatin is dissolved.
• (This can be done in a microwave on high for a few seconds).
• Blend in the glucose and glycerin, then add the shortening and stir until melted.
• Remove from heat.
• Place the sugar in a bowl and make a well in the center.
• Add the gelatin mixture and stir with a lightly greased wooden spoon until blended.
• Mix lightly with greased hand and knead vigorously in the bowl until most of the sugar is incorporated.
• Turn onto a smooth, lightly greased surface such as Formica or marble and knead until smooth and satiny.
• If the Fondant seems dry, add several drops of water and knead well.
• If it seems too sticky, knead in more powdered sugar.
• The Fondant will resemble a smooth, well-shaped stone.
• When dropped, it should spread very slightly but retain its shape.
• It should be malleable like clay, soft but not sticky.
• Rolled Fondant may be used at once but seems to work more easily when allowed to rest for several hours.
• It is important to keep Fondant covered to prevent it from drying.
• Wrap tightly in plastic wrap and place in an airtight container.
• It will firm slightly upon standing.
• When ready to roll out, spray the work surface and rolling pin with nonstick vegetable spray.