Rolled Fondant

Recipe Courtesy of Colette Peters

Show: Cooking LiveEpisode: Basics of Celebration Cakes

Rated: 4 stars out of 5Rate itRead users' reviews (7)

RECIPE
COMMENTS & REVIEWS(7)

Prep Time:
9 hr 0 min
Level:
Easy
Yield:
icing for a 9-inch cake, 4 inc

Times:

Prep: 9 hr 0 min
Inactive Prep: --
Cook: --
Total:: 9 hr 0 min

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Ingredients

2 pounds confectioner's sugar, sifted
1/4 cup cold water
1 tablespoon unflavored gelatin
1/2 cup glucose (found in cake decorating stores) or white corn syrup
1 1/2 tablespoons glycerine (found in cake decorating stores)
1 teaspoon desired flavoring (vanilla will give the fondant an off-white color)
Cornstarch

Directions

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.

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Comments & Reviews

recipe Rolled Fondant
Patty Richfield, OH 12-31-2009
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a crumbly mess!
Rated: 1 stars out of 5

Other recipes instruct to add the powdered sugar gradually. Not all 8 cups at one time. Also, other recipes add shortening to... the gelatin mix. A much better technique. This recipe went into the trash, sorry to say. Read more
recipe Rolled Fondant
lauren akron, OH 10-15-2009
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Great for decorating
Rated: 5 stars out of 5

I am a wedding coordinator and occasionally I will make the cake I stumbled upon this recipe and it works really well I used... to use the pre made stuff and now i can do it on my ow its great for cut outs too and food dye will change the color.Read more
recipe Rolled Fondant
Danielle Miami, FL 10-10-2009
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Question
Rated: 5 stars out of 5

Does anyone know if: 1...I can you this recipe to cut out letters and place on a cake? 2...If I can make this recipe a... few days in advance?Read more
recipe Rolled Fondant
Shannon Clayton, NC 05-26-2009
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Easy, Great Fondant
Rated: 5 stars out of 5

I've made this four different times, and it's been easy to make and easy to work with every time. I'll be using this recipe... again and again.Read more
recipe Rolled Fondant
Samantha Newton, KS 10-21-2008
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What went wrong?
Rated: 3 stars out of 5

I followed the recipe to a T and it came out a mess...it was WAY to dry...what went wrong?
recipe Rolled Fondant
Meggan Trussville, AL 10-01-2008
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very easy
Rated: 5 stars out of 5

I have always been a bit leery of trying fondant but this recipe seems very easy. My batch of fondant is resting now but it... did go together well. I used 1/2 almond extract and 1/2 clear vanilla extract which gives the fondant a wonderful flavor. When comparing this recipe to others, I think the trick is using the glucose instead of corn syrup. The corn sryup makes the fondant too sticky...the glucose is thicker hince less moisture for your sugar to absorb. You can find glucose in the cake decorating section of craft stores (ex Michael's). ... I will post the results of rolling it later. Read more