1/13 Photos of Rolled Fondant
Luscious Creations's Note:
This recipe taste a hundred times better then the boxes you get in the store. I use this all the time when I am making a wedding cake. But if your wanting rich colors, you may need to change the recipe a bit. It tends to crumble after adding to much food colouring.
My Private Note
Units: US | Metric
- 1Combine gelatine and cold water; let stand until thick. Warm gelatine mixture and heat until dissolved(Do Not Boil).
- 2Add 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.
- 3Place 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.
- 4Switching 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).
- 5Wrap 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.
- 6When 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.
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Nutritional Facts for Rolled Fondant
Serving Size: 1 (64 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 349.8
- Calories from Fat 23
- Total Fat 2.5 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 3.3 mg
- Total Carbohydrate 83.6 g
- Dietary Fiber 0.0 g
- Sugars 74.5 g
- Protein 0.6 g
The following items or measurements are not included: