Rolled Fondant Recipes

ROLLED FONDANT

Steps:

• Combine gelatine and cold water; let stand until thick. Warm gelatine mixture and heat until dissolved(Do Not Boil).
• Add corn syrup and glycerine, 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 large bowl. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatine mixture. Mix in the sugar and add more a little at a time, until stickiness disappears.
• Switching to your hands, knead in remaining sugar making sure to keep a lot of icing sugar between your hands and the fondant to prevent the fondant from sticking to your hands. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is to soft, add more sugar; to stiff, add water(a drop at a time).
• Wrap fondant tightly in plastic wrap and store in a n air tight container. Allow the fondant to set for at least 12 hours before using it.
• When ready to use dust the table with cornstarch and dust rolling pin as well. Roll out fondant as desired and cover cake. Will cover a 12 inch cake.

ROLLED BUTTERCREAM FONDANT

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.

FONDANT

Steps:

• In a saucepan, over medium heat, combine the sugar and water. Stir until the sugar dissolves. Stir in the corn syrup. Bring the mixture to a boil and cook until the mixture reaches the soft-ball stage, between 234 and 240 degrees on a candy thermometer. Pour the mixture over a dampened marble slab. Sprinkle it with a little water to prevent a crust from forming and leave to cool for 2 to 3 minutes. Using a triangular scraper work the sugar syrup scraping it from the slab and turning the sides to the center. Alternatively, work the fondant in an electric mixer with a dough hook. Work vigorously particularly when the fondant starts to thicken and become creamy. After 3 to 5 minutes it will suddenly become stiff. Break off one piece of fondant at a time and work it by pinching it hard in your fingers until pliable and smooth. Press all the pieces of pliable fondant together and knead in any flavoring or coloring. Pack into an airtight container and leave in the refrigerator or a cool place at least 1 hour, preferably 1 day to mellow.

DECORATING WITH FONDANT

Steps:

• Tip: Rolled fondant is versatile. It can be tinted, flavored, modeled, formed, twisted, imprinted, and shaped into numerous of decorative pieces.
• Tip: Before applying fondant, a "sticky" surface should be applied to the cake which will help the fondant adhere to it. Many spread a thin layer of buttercream before laying out the fondant.
• Tip: When using rolled fondant to make decorations from, roll it to 1/4-inch thick. Either place them flat on greased (use shortening) wax paper or over forms to dry for 24 to 36 hours. Use royal icing to adhere fondant pieces to a rolled fondant iced cake and for the fine decorating commonly used on wedding cakes.
• Tip: The cake to be covered with rolled fondant must be cooled completely, preferably 24 hours, covered. This will tighten the crumbs and make the cake more solid.
• Tip: How far ahead you cover your cake with fondant will depend on the type of cake, filling, icing, etc. you use. With a basic butter cake, the fondant covering should be done no more than 2 to 3 days in advance of decorating and serving. A cake only remains fresh that long anyway and because fondant is sugar based, it's also how long it can stand without breaking down from the moisture in the cake. If you're using a layer cake and/or perishable fillings or icings, then you need to do everything just a day or two before the event.
• Tip: Fondant dries quickly, so while working with it, always keep excess well-wrapped in plastic, as well as the parts on the cake you are not working on.
• Tip: Once wrapped, unrolled fondant keeps for 1 to 2 months at room temperature. Do not refrigerate or freeze. If it gets too hard, put it in the microwave for a few seconds to soften; it will be easier to knead.
• Tip: To smooth out the fondant once it is put on the cake, use cornstarch on your hands to smooth out the fondant.
• Tip: If tiny cracks appear in the surface of the fondant, knead it a little - the warmth from the kneading or pressure from the rolling pin will make it smooth and satiny. Do not use water to smooth out cracks - water dissolves fondant as it is mostly sugar. Instead, use a bit of shortening on your fingertips to repair small tears.
• Add a few drops of vodka, lemon extract or clear vanilla extract. Use a small clean paintbrush to mix the liquid with the dust. Proceed to paint and decorate.
• Tip: Cracking can also be caused if your fondant is rolled too thick. Fondant is heavy and if not rolled thin enough (1/4-inch thick is usually best) the excess can pull the fondant from the top of the cake causing it to crack.
• Tip: To cover a crack, try rubbing a little of the same Fondant over the crack in a circular motion, then using a smother or your hands to rub it in.
• Tip: If fondant pleats at the bottom, gently unpleat and smooth out with the palms of your hands. With the palms of your hands, rub slightly up on sides to form an even top edge.
• Tip: Try to work with fondant in a cool room and on a cool surface. A warm room may make the fondant too soft and difficult to work with.
• Luster Dust Tips
• Tip: Luster dust gives colors a high sheen metallic-like finish. It can be used either alone or mixed with similar colored matte dusts to create a lustrous sheen, without lightening the color. They can also be used on gum paste, royal icing or any frosting recipe that dries hard and is firm to the touch. It is non toxic.
• Tip: Luster dusts can be incorporated into buttercreams to add shimmer cake decorations.
• Tip: When using luster dust, use an airbrush, blush brush or a small artist paintbrush to apply.
• Tip: Because luster dust is not water soluble, never mix them together to make paint colors. Instead use white spirits like vodka, gin, clear vanilla extract or lemon extract - the dust will absorb into these liquids and result in a more intense color. They also dry faster.
• How To Use:
• Use a bowl, mix a small amount of the dusting powder with a clear spirit.
• Luster dust comes in small, 2-gram, tubs. Carefully open the cap and, without breathing, put about 1/4 teaspoon into a very small cup.

ROLLED FONDANT

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.

ROLLED FONDANT

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.

MARSHMALLOW FONDANT

Steps:

• Place the butter in a shallow bowl, and set aside.
• Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
• Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
• Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.

ROLLED MARSHMALLOW FONDANT

Steps:

• Melt marshmallows and 2 tbs. of water in microwave or double boiler. (Microwave in 30 second increments, stirring in between until the marshmallow is melted. Usually a total of 1 minute.).
• Mix ¾ of the powder sugar with the melted marshmallow.
• Grease your hands with Crisco and knead the mixture, gradually adding the remaining sugar for at least 8 minutes.
• You can add food coloring at this point. Working it in the mixture.
• You may refrigerate, double wrapped in plastic for weeks if you want, when ready to use just reheat in microwave for about 10-20 seconds. DO NOT FREEZE Fondant.
• Your cake must be completely cooled, add a thick coating of icing to the cake. (gives a smooth finsh and helps fondand to adhere to the cake. Figure what size you need to cover your cake. (9 inch cake with 3 inch sides 3+9+3=15 plus 1 for extra so you need a 16 inch circle cut.).
• Do not store cake in refrigerator once the fondant is placed on cake. Moisture will destroy the surface. Store in a sealed container.

ROLLED FONDANT

Steps:

• Sprinkle gelatin over the water in a 2-cup heatproof glass measure and let stand for 5 minutes.
• Set into a small pan of simmering water and stir until the gelatin is dissolved.
• (This can be done in a microwave on high for a few seconds).
• Blend in the glucose and glycerin, then add the shortening and stir until melted.
• Remove from heat.
• Place the sugar in a bowl and make a well in the center.
• Add the gelatin mixture and stir with a lightly greased wooden spoon until blended.
• Mix lightly with greased hand and knead vigorously in the bowl until most of the sugar is incorporated.
• Turn onto a smooth, lightly greased surface such as Formica or marble and knead until smooth and satiny.
• If the Fondant seems dry, add several drops of water and knead well.
• If it seems too sticky, knead in more powdered sugar.
• The Fondant will resemble a smooth, well-shaped stone.
• When dropped, it should spread very slightly but retain its shape.
• It should be malleable like clay, soft but not sticky.
• Rolled Fondant may be used at once but seems to work more easily when allowed to rest for several hours.
• It is important to keep Fondant covered to prevent it from drying.
• Wrap tightly in plastic wrap and place in an airtight container.
• It will firm slightly upon standing.
• When ready to roll out, spray the work surface and rolling pin with nonstick vegetable spray.

ROLLED FONDANT

Steps:

• Pour water into a microwave safe bowl.
• Add gelatin and let sit for 5 minutes.
• Microwave for 20 second intervals until gelatin is dissolved.
• Add corn syrup and stir with fork.
• Add shortening and stir until melted.
• If shortening doesn't melt, microwave for 10 second intervals.
• Add flavoring(s).
• Pour your powdered sugar into a large bowl, making a well in the center.
• Add liquid mixture to powdered sugar.
• Using a greased wooden spoon carefully fold powdered sugar.
• Turn out fondant on to a greased surface and knead like bread dough.
• If fondant is dry add more shortening.
• If fondant is too sticky add more powdered sugar 1 tbsp at a time.
• Wrap tightly in plastic wrap and thin place in a zip lock bag; even better if you can vacuum seal it.
• Let sit for 24 hours; if you don't it will be too soft and sticky.