HOW TO MAKE FONDANT (BOLD BAKING BASICS)
Learn How to Make Rolled Fondant for easy cake decorating as part of my Bold Baking Basics. With my easy fondant recipe, even make homemade sprinkles!
Provided by Recipe from allrecipes.com
Categories Dessert
Time 20m
Number Of Ingredients 7
Steps:
- Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved.
- Add glucose and glycerin, mix well. Stir in shortening and just before completely melted, remove from heat and stir in vanilla. Mixture should cool until lukewarm.
- Place 4 cups confectioners' sugar in a large bowl. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatin mixture. Mix in sugar and add more a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). IMPORTANT NOTE: IF YOUR FONDANT IS WET OR TOO SOFT WHILE MIXING, ADD MORE SUGAR. IT CAN DIFFER DEPENDING ON CLIMATE AND INGREDIENTS.
- Use fondant immediately or store in airtight container in fridge. When ready to use, bring to room temperature and knead again until soft.
ROLLED FONDANT
Makes a perfectly smooth coating for cakes. Roll it out to 1/4 inch thickness for best results. Glucose and glycerin can be found at most cake decorating supply stores. You may color it with three drops of whatever food coloring you desire.
Provided by Marlene
Categories Desserts Frostings and Icings Fondant Recipes
Time 35m
Yield 16
Number Of Ingredients 7
Steps:
- Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved.
- Add glucose and glycerin, mix well. Stir in shortening and just before completely melted, remove from heat and stir in vanilla. Mixture should cool until lukewarm.
- Place 4 cups confectioners' sugar in a large bowl. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatin mixture. Mix in sugar and add more a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in fridge. When ready to use, bring to room temperature and knead again until soft.
Nutrition Facts : Calories 292.9 calories, Carbohydrate 69.8 g, Fat 1.7 g, Protein 0.4 g, SaturatedFat 0.4 g, Sodium 1.7 mg, Sugar 61.4 g
ROLLED FONDANT
This is a good, reliable rolled fondant recipe. I used this recipe for 10 years in my custom cake business.
Provided by Eileen Gray
Categories Fillings & Frostings
Time 8h30m
Number Of Ingredients 5
Steps:
- Sift the confectioner's sugar into a large mixing bowl or in a stand mixer bowl with the hook attachment.
- Put the water in a small microwave-safe bowl. Sprinkle the gelatin powder evenly over the surface of the water. Whisk 1-2 times to combine. Let the gelatin "bloom" for 5 minutes.
- Heat the gelatin in the microwave for 15 seconds to melt. Whisk the corn syrup and glycerine into the warm gelatin (see note if you want to tint the fondant). Heat another 15 seconds in the microwave to make sure everything is melted.
- Pour the warm gelatin mixture into the sugar all at once. If working by hand use a wooden spoon to stir the mixture until most of the sugar is incorporated. If using a stand mixer, use the dough hook on medium-low until most of the sugar is incorporated.
- With the fondant still in the bowl, use your hands to finish kneading the rest of the sugar into the fondant. It will be quite sticky and messy at this point, just keep kneading. A plastic bowl scraper is helpful for handling the fondant.
- Turn the fondant out onto the plastic wrap. Wrap 2x in plastic wrap and let it set at least 8 hours or overnight before using.
- When ready to use, knead the fondant until it's smooth and supple. Roll on a surface dusted with powdered sugar. When not using always keep the fondant covered so it doesn't form a skin.
Nutrition Facts : Calories 165 calories, Carbohydrate 49 grams carbohydrates, Sodium 9 milligrams sodium, Sugar 49 grams sugar
ROLLED BUTTERCREAM FONDANT
Great rolled fondant recipe for cakes or cookies. Tastes like buttercream frosting.
Provided by Kelley
Categories Desserts Frostings and Icings Fondant Recipes
Time 10m
Yield 45
Number Of Ingredients 5
Steps:
- In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
- To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 25.7 g, Fat 4.6 g, SaturatedFat 1.1 g, Sodium 30.6 mg, Sugar 21.7 g
EASY MIXER FONDANT (ROLLED)
Though I love the taste of marshmallow fondant, I've learned it's not great to use in the summer or in high humidity (it melts!). This fondant is super easy to make, tastes good, and comes out super smooth. AND it can be made in the mixer! Glycerin can be found at your local craft store or online. Also, any extract can be used in place of the vanilla. Just remember to use clear extract if you want pure white fondant! This recipe makes enough fondant for a two tier cake plus some small decorations.
Provided by charps
Categories Candy
Time P1DT30m
Yield 2 tiers, 1 serving(s)
Number Of Ingredients 7
Steps:
- Place the cold water in a small microwave-safe bowl and sprinkle the gelatin on top, stirring it to distribute it. Let the gelatin set and soften for two minutes. Once set, microwave the gelatin for 15 seconds until it liquefies. Do not boil!
- Stir the corn syrup, glycerin, and vanilla extract into the gelatin. Microwave for an additional 15 seconds, then stir again until the mixture is smooth and clear.
- Add optional food color, and stir.
- Place 1.5 pounds of the powdered sugar in the bowl of a large stand mixer fitted with the paddle attachment and make a well in the center. Pour the melted gelatin mixture over the corn syrup into the well.
- Mix on low speed until the liquid is incorporated. With the mixer running, gradually add the rest of the powdered sugar. Use a paper plate or flexible cutting mat to make this easier. Scrape down the sides and bottom of bowl to ensure all is incorporated.
- Fondant will be very sticky and thick. Don't worry this is normal! Tightly double wrap it in cling-wrap and let it sit at room temperature for 24 hours.
- After 24 hours roll out and apply to cake.
- Note: I use a mixture of corn starch and powdered sugar in a sifter when I roll out the fondant. Put some of the mix on your surface and rolling pin before rolling. Use the sifter to occasionally add more to the rolling pin and rolling surface. Also, turn the fondant 1/2 to 1/4 turn after a few rolls. This will keep you from having sticking problems later.
Nutrition Facts : Calories 4166.1, Fat 0.4, Sodium 195.4, Carbohydrate 1037.7, Sugar 934.6, Protein 30
ROLLED FONDANT
Provided by Food Network
Categories dessert
Time 9h
Yield icing for a 9-inch cake, 4 inc
Number Of Ingredients 7
Steps:
- 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.
ROLLING FONDANT
Provided by Food Network
Categories dessert
Time 23m
Yield Fondant for more than one cake
Number Of Ingredients 8
Steps:
- 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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