Rolled Fondant

Rolled Fondant

157 Reviews 200 Pics
  • Prep

    30 m
  • Cook

    5 m
  • Ready In

    35 m
Marlene
Recipe by  Marlene

“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.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 10 x 4 inch high cake (enough to cover)

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Directions

  1. Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved.
  2. 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.
  3. 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.

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Reviews (157)

Rate This Recipe
DFLEON
725

DFLEON

The reviewer that stated the powdered sugar wasn't sufficient was because they substituted EQUAL amounts of corn syrup for glucose which is incorrect. Corn syrup contains a higher % of water than glucose and less water should be used in the recipe if substituting - 3 TBLS instead of 1/4 cup water in this case (or the corn syrup can be heated to concentrate it.

sam fores
380

sam fores

I think i did well on this recipe as a first timer. But I really got tired of kneading it manually, i transfered it to a bread kneader...a stand mixer using the dough hook attachment and it came out soft & pliable after adding 1/3 c. of water because it came out dry and stiff. The instructions didn't say what to do if your rolled fondant got stucked on the table and can't be transferred on the cake. I have to figured it out myself like using a mat or oiling the surface with shortening so fondant will won't get sticky. Overall it's a good recipe and I'm going to used this on my cakes from now on. ***By the way, best to work on your rolled fondant on the same day as its still soft and more manageable. I noticed putting it inside airtight container in ref and bringing it to room temprature the following day makes the fondant sticky again and difficult to roll.

TINAQ
364

TINAQ

I used this recipe to make a stacked 3 tier wedding cake. It was easy to make and was tastier than other rolled fondants I have tasted - especially the boxed stuff. I substitued the glucose for corn syrup, and used only 3tbsp. of water. If you want your fondant to turn out white, you should use white vanilla extract and white corn syrup which you can find at any grocery store. I had a tough time finding glycerine but found it at a Bulk Barn (in Toronto).

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 293 cal
  • 15%
  • Fat
  • 1.7 g
  • 3%
  • Carbs
  • 69.8 g
  • 23%
  • Protein
  • 0.4 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

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