This is the recipe for rolled fondant. Rolled fondant is something that you actually roll out. Fondant gives your cake a much smoother look – a very elegant, smooth look.
You will need:
- 1 tablespoon plus 2 teaspoons of unflavored gelatin
- 1/4 cup of cold water
- 1/2 cup of glucose
- 2 tablespoons of vegetable shortening
- 1 tablespoon of glycerin
- 8 cups of confectioner’s sugar sifted
Set the Fondant Gelatin
The first thing we do is take our gelatin and add our cold water. And we’re just going to let it set until it’s thick. The thickening will take less than a minute.
Mix the Fondant Ingredients
The next step is to put the gelatin into the bottom of a double boiler and melt it. Once it’s dissolved we’re going to add glucose and mix it well. Then we’re going to stir in the shortening and just before it’s completely melted I’m going to remove it from the heat and the glycerin. This is the best time to add the flavor or color for your fondant. We’re going to cool it until it’s lukewarm. Then we’re going to put 4 cups of confectioner’s sugar in a bowl and make a well.
Knead the Fondant
We pour the lukewarm gelatin mixture into the well and stir with a spoon mixing in the sugar and adding more, a little at a time, until stickiness disappears. Now we’re going to knead in the remaining sugar. We’re going to knead it until the fondant is smooth and pliable and does not stick to your hands. If fondant is too stiff add more sugar. If it is too stiff, add water a drop at a time.
We use the fondant immediately or store it in an air tight container in a cool dry place. Do not refrigerate or freeze the fondant. Always knead your fondant before you’re ready to use it. This recipe make approximately 36 ounces of fondant, which is enough to cover a 10 inch round cake.