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Rolled Fondant Preparation |
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This icing is
rolled out and used as a covering for a pound or fruit cake.,
which is traditionally first covered with a layer of marzipan to
seal in flavor and moistness of the cake. A light layer of
buttercream may also be used. Cakes covered with rolled fondant
can be decorated with royal or buttercream icing. |
Rolled
Fondant Recipe 1 Tbsp. unflavored gelatin
1/4 cup cold water
1/2 cup Glucose
1 Tbsp. Glycerin
2 Tbsps. solid vegetable
shortening
2 lbs. confectioners sugar
2-3 drops liquid food
color/flavoring, as desired
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Combine gelatin and cold water, let stand until thick. Place
gelatin mixture in top of double boiler & heat until
dissolved. Add glucose and glycerin, mix well. Stir in
shortening and just before completely melted, remove from heat.
Mixture should cool until lukewarm. |
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place 1 lb. confectioners sugar in a bowl and make a well. Pour
the lukewarm gelatin mixture into the well and stir with a
wooden spoon, mixing in sugar and adding more, a little at a
time until stickiness disappears. Knead in remaining sugar,
icing color and flavoring. Knead until the fondant is smooth,
pliable and does not stick to your hands. If fondant is too soft
add more sugar; if too stiff, add water a drop at a time. |
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fondant immediately or store in airtight container in
refrigerator. When ready to use, bring to room temperature and
knead again until soft. This recipe yields enough to cover a 10"
X 3" high cake. |
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Rolled Fondant Application |
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Determine the
diameter of fondant you need to roll: Simply measure the
diameter of the and add to the height of both sides. Example: for
an 8" diameter cake that is 4" high: Add the diameter of 8" to the
(two) sides of 4" each, which gives 16" total. |
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1: Prepare
cake: Cover with buttercream icing |
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2: Knead:
Work until it is an even pliable consistency. If fondant is
sticky add a little confectioners' sugar. Also lightly dust work
surface and rolling pin to prevent sticking.
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3: Roll
fondant to the correct size (diameter....see above). Use rolling
pin, lifting and moving as you roll. Add more confectioners' sugar
if needed. |
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4: Place on
cake: Gently lift fondant with aid of rolling pin, or use
support of both hands, be careful not to tear or separate it, and
place it over the cake |
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5: Shape &
trim: Here's where the Easy-Glide smoother comes in
handy........it's better than your hands (heat might affect the
fondant). Use the straight edge to mark fondant at base of cake &
trim off excess with a sharp knife, or pizza cutter. |
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6: Smooth &
shape: Use the Easy Glide smoother, or your hands if
necessary. Begin in the middle and work outwards and down the
sides. Smooth until it adheres evenly on top and all around. If an
air bubble develops simply pop with a pin and resmooth that area. |
More Tips:
Generally cakes that are lower are easier to cover with rolled
fondant. Single sized portions, such as petite fours are easiest
of all. The most important thing of all is to prevent the
fondant from sticking to the rolling surface [pin or table]. Lift
and move several times when making it, and use confectioners'
sugar when necessary.
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Making/Using Fondant