Rolling Fondant

Rolling Fondant

83
HOLLY D 3

"Fondant is a smooth sugar paste cake coating that is rolled out with a rolling pin. The smoothness of this icing allows you to decorate a cake more extravagantly then you can with your typical icing. If you have ever wondered how professionals got their cakes to look so smooth, this is the secret."

Ingredients

30 m {{adjustedServings}} servings 293 cals
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Nutrition

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  • Calories:
  • 293 kcal
  • 15%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 69.5g
  • 22%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 8 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. Place gelatin and water in a small saucepan over low heat. Stir until gelatin is melted. Remove from heat.
  2. Combine the corn syrup, vegetable oil, shortening, and confectioners' sugar in the bowl of a stand mixer. Turn the mixer on low, and add the gelatin mixture. Beat on low speed until a paste is formed. Refrigerate for 15 minutes to let harden slightly.
  3. To use, roll the fondant to 1/4 inch thickness, using cornstarch to coat the work surface and the rolling pin. Transfer fondant by rolling it around the rolling pin. Place fondant over cake and unroll it, stretching it into place as necessary. Use a paring knife to cut away the excess. Store unused fondant in an airtight container.
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Reviews

83
  1. 102 Ratings

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This was my second attempt at fondant - I first tried the marshmallow fondant, and it never got past the sticky stage. I tried again with this recipe, and success! I don't think I got all 8 cu...

Great taste. doesn't take long but you need to put the sugar in before the cornsyrup or it will stick to the bottem

I don't know what the first review is all about...your hands are going to hurt after making any fondant. Anyways, I adore this recipe. I think my fondant turned out great! I have never used it b...