How to Make Rolled Fondant
Fondant, which is also known as sugarpaste, is used instead of icing to decorate cakes when a more polished finish is desired. It is often used by professionals to create special-occasion cakes, such as wedding cakes. "Pliable enough for shaping and cutting, it can be rolled out and used to cover a cake with a single, smooth sheet." Fondant, with an added thickening agent, can also be used as an edible modeling paste to create decorative figures and objects. Does this Spark an idea?
Things You'll Need
- Double boiler
- Spoon
- 1 tbsp. unflavored gelatin
- 3 tbsp. cold water
- 1/2 cup liquid glucose
- 1 tbsp. solid vegetable shortening
- Mixing bowl
- 8 cups sifted confectioner's sugar
Instructions
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Making rolled fondant
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1
1. Add gelatin to water and let stand until thick.
2. Put gelatin mixture in top of double boiler and heat on low till dissolved.
3. Add glucose and glycerin.
4. Stir in shortening, but remove from heat before completely melted.
5. Let mixture cool slightly. -
2
1. Put 4 cups of confectioner's sugar in bowl.
2. Pour gelatin mixture into sugar and stir well. -
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3
1. Knead remaining confectioner's sugar into mixture.
2. Continue kneading until mixture doesn't stick to your hands. -
4
1. Wrap in plastic and place in airtight container.
2. Store in cool, dry place until ready to use.
3. Do not refrigerate or freeze.
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1
Tips & Warnings
1. To make an edible modeling paste, add 2 tsp. of CMC (carboxyl methyl cellulose) to 1 lb. of fondant. Add the CMC by sprinkling it on a dry surface, placing the rolled fondant over it and kneading it in.
Rolled fondant is not easy to work with. It is "susceptible to both heat and humidity. It can become gummy and sticky if you're not careful, and crack and fall apart when you're trying to cover a cake."
References
- Photo Credit Ann
