Rolling Fondant

Recipe courtesy Jacques Torres Chocolate, MrChocolate

Show: Episode:

Rated 4 stars out of 5
  • Rate This Recipe
  • Read 29 Reviews
Total Time:
23 min
Prep
5 min
Inactive
15 min
Cook
3 min
Yield:
Fondant for more than one cake
Level:
Easy
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Ingredients

  • 1 tablespoon gelatin
  • 1/4 cup water
  • 1/2 cup corn syrup
  • 1 tablespoon vegetable oil
  • 2 tablespoons shortening
  • 8 cups confectioners' sugar, sifted
  • Cornstarch, for dusting
  • 1 cake - see recipe for Classic Genoise (Show JQ1A03)

Directions

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.

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Newest Ratings and Reviews

Read all 29 reviews

  • on February 10, 2013

    Flag

    Fondant, especially home made fondant is difficult to make. That is why stores sell it at such incredible high prices. This is a delicate process. A learning process. I have baked for 30 years and this was my first FONDANT recipe that I tried at home. For me...Fondant needs step by step pictures because I am curious as to what should the fondant look like at the mixed stage before refrigerated? I took some in my hand and rolled it into a ball after I mixed it and then I rolled it with a rolling pin. It worked. I feel that I need more details for this recipe.

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  • on November 03, 2012

    Flag

    This was my first time making fondant. 8 cups was way to much and i added water to help that. It kept breaking. I wasn't pleased at all.

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  • on July 13, 2012

    Flag

    Love your idea. Equivalent amounts?

    people found this review Helpful.
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