Recipe Title: Rolled Fondant
Rolled fondant is fairly versatile, as it can be tinted to various colors. Rolled fondant has a dough-like consistency and is used for covering entire cakes, as well as creating hand-shaped figures and accents.
Prep time: 9 hours
Cook time: None
Ready in: 9 hours
- 1 tablespoon unflavored gelatin
- 1/2 cup glucose
- 1 tablespoon glycerin
- 8 cups confectioners sugar, sifted
- 1/4 cup cold water
- 1 teaspoon desired flavoring
- Icing color
Learn more about Cooking
- Place the cold water in a saucepan and sprinkle the gelatin on top. Let dissolve for 3 to 5 minutes. Turn on the saucepan and heat the gelatin without boiling, stirring until it is clear. Turn off the heat and add the glucose, glycerin, flavoring and coloring. Stir until the ingredients are completely blended.
- Add the confectioners sugar into a large, non-metal bowl, and create a well in the center. Pour the gelatin mixture into the sugar and mix with a wooden spoon until blended.
- Take the fondant out of the bowl and knead with the hands until the icing becomes stiff. If the mixture is sticky, add small amounts of sugar while kneading. If the mixture is too stiff, add one drop of water at a time until it is smooth and pliable.
- Wrap the fondant ball in plastic wrap and put it in an airtight container. Let the fondant sit at room temperature for 8 hours before using. To cover the cake, roll out the fondant with cornstarch-covered hands, lay over the cake, and cut off the excess.