
Rolled Fondant

by:




There are two kinds of fondant: liquid fondant, which is the shiny glaze you see on the tops of napoleons and éclairs, and rolled fondant. Essentially confectioners sugar held together with gelatin and smoothed out with corn syrup and a little shortening or glycerin, rolled fondant can be rolled out into sheets much like pie crust and used to decorate luxurious cakes-it is often used on wedding cakes. A sheet of rolled fondant is easy to make and gives a professional look to any cake. A ball of rolled fondant will keep for up to 24 hours in the refrigerator, but it must be kept moist by wrapping it first in plastic wrap, then a damp towel, and then in a second sheet of plastic wrap. It will keep longer if it is already rolled out and placed on a cake, where it doesnt matter if it dries out. Glycerin can be purchased at any drugstore-it keeps the fondant moist and malleable.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 4
1 tablespoon (1 packet) powdered unflavored gelatin
1/4 cup water
3/4 cup light corn syrup
1 tablespoon plus 2 teaspoons glycerin
7 3/4 cups confectioners' sugar plus more for rolling
Nutrition Facts
Rolled Fondant
Servings Per Recipe: 4
Amount per Serving
Calories: 1728
- Total Fat: 3.5 g
- Saturated Fat: 2.8 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 47.4 mg
- Total Carbs: 439.6 g
- Dietary Fiber: 0 g
- Sugars: 406.9 g
- Protein: 1.5 g
preparation

comments