Rolled Fondant Recipe
Give this recipe for fondant a try!
You will find it easy and the result is better than store bought
This rolled fondant recipe comes from the “Cake Bible” and like everything in that book, it comes out great. Fondant looks great on festive cake and it keeps the cake fresh since it prevents the cake from drying out. It allows you to spend the extra time you need to make elaborate decorations.
Before covering the cake with fondant, it is recommended to cover the cake with buttercream or jelly. I strongly suggest covering the cake with a thin layer of jelly or marmalade NOT buttercream.
The reason for using jelly instead of buttercream is that the buttercream needs to be kept in a fridge, and if you don’t have enough room in your fridge then it will taste bad.
In addition, the fatty buttercream just doesn’t really go with the fondant. If you use a sour jelly such as red currants or cranberry, then it will wonderfully complement the sweet fondant.
I hope that you will enjoy this fondant recipe and will make your own rolled fondant next time you need a festive cake.
For the rolled fondant:
• 1 tablespoon of gelatin
• ¼ cup of cold water (I substituted it with sour cherries juice to get pink fondant) You can also replace 2 tablespoons with rosewater or freshly squeezed and stained lemon juice.
• ½ cup glucose (you can use 9 tablespoons light corn syrup)
• 1 tablespoon of glycerin
• 2 tablespoons solid vegetable shortening
• 8 cups (1000 g) powdered sugar
• 2-3 drops of liquid food color or flavoring as desired
How to make rolled fondant:
• Pour the water into a 2 cup heatproof glass measure.
• Add the gelatin to the water and let it stand for 5 minutes.
• Place the measuring cup into a small pan with simmering water and stir until the gelatin dissolves.
• Add the glucose (or corn syrup), glycerin, mix well, and add the shortening. Stir until fully melted. Remove from heat.
• Place the sugar in a large bowl and make a dent in the middle.
• Add the glucose-gelatin mixture and stir lightly with a greased wooden spoon until blended.
• Knead with greased hands until most of the sugar is incorporated. If the fondant sticks to your hands, add more sugar. If it is too dry, add couple of drops of water. Transfer the fondant to a slightly greased smooth table top. Knead until smooth and satiny. At the end the fondant should resemble a smooth, well shaped stone.
• The fondant is best to work with after a couple hours of rest in a refrigerator, preferably overnight. You have to cover the fondant with clear foil and place it in an airtight container to prevent from drying out.
• When you are ready to roll it out, spray the working surface and your rolling pin with vegetable spray. When you don’t have vegetable spray, you can just grease it with shortening. Make sure to slightly grease your hands as well.
• If you decide to make white rolled fondant and want to color it later, Rose suggests placing the fondant in a food processor and adding few drops of food coloring. The food processor will incorporate the color beautifully. You might need to add some powder sugar depending on your food coloring.
• Fondant can be stored in a refrigerator for 4 weeks and for 3 months in a freezer.
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