Rolled Fondant

Total Time:
9 hr
Prep:
9 hr

Yield:
icing for a 9-inch cake, 4 inc
Level:
Easy

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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4.2 18
Worked out just as described, I replaced both the glucose and glycerine with caro syrup without any issues or difference in taste or form. I even put it in the fridge overnight, covered. I heated it in a metal bowl over boiling water to bring it to room temperature so that i could continue to knead with some extra confection sugar. No problem with doing that either. This recipe makes plenty, more than enough for a double 9" cake. 3 drops of food color kept it a pastel shade. item not reviewed by moderator and published
This was easy to make and very easy to use. I have never done fondant before but I make birthday cakes for my 10 grandchildren and each year they get more complicated. This year I was asked to make a cake for a birthday breakfast and my grandson wanted a plate with pancakes(his favorite and a fried egg and breakfast sausage as his cake! I made a tray( the main cake and used fondant shaped and colored for the rest- a completely edible cake. He was thrilled and his friends were deeply impressed! Thanks for a super recipe item not reviewed by moderator and published
I also used pastrychefkel's suggestions and it worked perfectly. Very easy to make. item not reviewed by moderator and published
I used the suggestions from pastrychefkel and have made this recipe twice. It worked out great both times. Fondant was much easier to make than I had anticipated. I'm sure there will be many more cake experiments to come. item not reviewed by moderator and published
Great! Can't wait to try again! :) item not reviewed by moderator and published
I loved this recipe! Tasted great. I used my kitchen aid to do the first part of the mixing, then kneaded in the rest of the sugar. I will definitely be using this recipe again!! item not reviewed by moderator and published
This recipe was a complete disaster. The measurements were completely off and the final product was a crumbly mess after I made adjustments. I mean seriously... 1/4 cup of water to 2 cups of sugar??? Are you kidding? I made the recipe to a T and ended up with powder.. I added enough water to turn it into a dough and had high expectations.. the next day I went to roll it out.. it was a crumbly mess. It was not smooth at all.. on top of that, it tasted like what it sounds like.. a ball of confectioners sugar! Absolutely disgusting. I hate to endorse a commercial product, but after trying one of Duff's fondant products, this is a pathetic joke. 1 star is farrrr more than this recipe deserves. Perhaps I need better instructions, but that is just another reason to rate this "recipe" well below average! PATHETIC WASTE OF TIME!!! item not reviewed by moderator and published
it was an easier recipe than the one on the wilton website and i REALLY appreciate the review with the instructions for the stand mixer. i was done in 20-30 mins! item not reviewed by moderator and published
VODKA!!! The mixture got dry and crumbly and we used vodka (after a professional pastry chef friend told me) in 4 ways: 1. added to the fondant to soften and make it more pliable, 2. brushed the finished piece with vodka to remove the sugar residue, 3. used vodka to stick the decorations to the fondant, 4, by the end of the project, we just drank the rest... what a job! Also, when we rolled the fonant out using corn starch, it stuck miserably and found that LOTS of confectioner's sugar worked much better. If you're going to color the entire batch, do so while mixing the fondant rather than trying to knead it in. item not reviewed by moderator and published
I am a pastry chef and I use the same recipe to make fondant. In fact, it is the same recipe used at the culinary school I attended. The directions however, are not the best to getting the fondant smooth and not crumbling all over the place. These directions work much better: First, use a stand mixer! It is MUCH easier. Add 3/4 of the powdered sugar to the bowl of the stand mixer. Make sure you SIFT!! 2. Allow the gelatin to bloom in the water for 5 minutes. 3. Slowly heat the gelatin while stirring. As soon as the gelatin is dissolved, the mixture is hot enough. DO NOT BOIL THE GELATIN! 4. Add the corn syrup and the glycerin. Mix together. 5. Turn the stand mixer on medium speed fitted with the paddle attachment. Slowly add the gelatin/cornsyrup/glycerin mixture to the powdered sugar. 6. Once incorporated. Turn the mixer to Medium High and allow it to mix until the mixture looks stringy. (Note: The faster you get the mixtures incorporated into one another and turn it to high to whip will decrease the chance of lumps forming.) 7. Remove the mixture from the bowl and knead it into the remaining 1/4 of the powdered sugar. You may not use all of the powdered sugar depending on the environmental conditions. 8. Wrap TIGHTLY with plastic wrap, then a layer of damp paper towels, then another layer of plastic wrap and allow to rest overnight. item not reviewed by moderator and published
Actually, the recipe says 2 POUNDS of sugar...not 2 cups. That would have probably helped. item not reviewed by moderator and published
lol. item not reviewed by moderator and published
So, are you going to adjust your review based on the fact you did not follow the directions? item not reviewed by moderator and published
Following the recipe to a T... Read it again! It is two pounds of powder sugar or 1 bag of C&H. NOT 2 CUPS! Mine turned out perfect the first time and I followed it to a true T. item not reviewed by moderator and published
Following the recipe to a T... Read it again! It is two pounds of powder sugar or 1 bag of C&H. NOT 2 CUPS! Mine turned out perfect the first time and I followed it to a true T. item not reviewed by moderator and published
I use a little crisco on the counter tops and on my hands to prevent the fondant from sticking. Oh, and the rolling pin. That way it keeps it from sticking, and doesnt give you a sugary covering, or overly dry out the fondant. item not reviewed by moderator and published

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