Rolled Fondant

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by: Ana Banana






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 doesn’t matter if it dries out. Glycerin can be purchased at any drugstore-it keeps the fondant moist and malleable.




ingredients

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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
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preparation

1.  Put the gelatin and water in a small bowl and let sit for about 10 minutes, or until it swells, or blooms, and absorbs the water. Stir the softened gelatin with a fork to get rid of any lumps.

2.  Place the bowl over a saucepan of simmering water and stir to dissolve the gelatin. Pour the corn syrup and glycerin over the gelatin and continue to stir until the mixture is perfectly clear.

3.  Put the confectioners' sugar in a large bowl and pour the gelatin mixture in a circle over it. Don’t pour the liquid in one spot only or it will congeal before it combines with the sugar. Combine with a rubber spatula or with a stand mixer fitted with the paddle attachment (make sure the paddle is plastic coated).

4.  When the mixture pulls together so that it’s a cohesive mass that barely sticks to your hands, sprinkle a work surface with confectioners' sugar and turn out the fondant onto it. Coat your hands with confectioners' sugar and knead the fondant for about 10 minutes, or until smooth and pliable.

5.  If you’re not using the fondant right away, wrap it in plastic wrap, then a damp towel, and then again with plastic wrap, and place it in the refrigerator for up to 24 hours.

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