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Candyland Crafts

201 West Main Street, Somerville NJ 08876

Phone: (908)685-0410                               Toll Free: (877)487-4289                               FAX: (908)575-1640

 

Wilton Logo Making and Using Fondant

 

Rolled Fondant Preparation

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

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.
Next, 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.
Use 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.

 

Rolled Fondant Application

Determine the diameter of fondant you need to roll: Simply measure the diameter of the top and add 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.        

Prepare Cake

 

 

        1: Prepare cake Cover with buttercream icing

Knead

 

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.

 

Roll

 

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.

Lift, Place on Cake

 

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  

Shape & Trim

 

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.

Smooth and Shape

 

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.

 

 

Other Fondant, Gum Paste and Marzipan Supplies

Classes  Want to learn how to decorate, make flowers and work with gum paste? Kits and books for home classes.

Punch Cut Decorate, Page 1  Sugar sheets, book.

Punch Cut Decorate, Page 2  Punch cutting sets, inserts, tools and accessories.

Flower Making Sets and Tools  Cut and press sets, flower forming sets and stamen sets.

Food Writing Sets  Food decorating pens and icing writers. 2 to 10 pc. sets. Perfect for fondant, gum paste, cookies and more!

Fondant and Gum Paste Pads  Foam cell pads from Jem, Wilton, Ateco and CelCakes.

Fondant Cutouts and Molds  Includes cutters, cutter/embosser sets, ribbon embossers and mold sets.

Fondant Tools and Accessories  Fondant & gum paste tools, rolling pins, roll & cut mats and imprint mats.

Fondant Smoothers  Plastic and stainless steel.

Satin Ice Fondant  Some of the world's renowned cake designers and sugar artists call Satin Ice their brand of choice for rolled fondant. available in white and colors. (vanilla). Also in chocolate.

Wilton Fondant  Wilton Ready-to-use fondant in white and  colors. (vanilla)

Ingredients and Gum Paste  Ingredients for fondant and gum paste, along with ready made gum paste for making flowers and figurines. Includes satin ice gum paste.

Powdered Dry Fondant (for Creme Centers etc) Use for candy centers, or make as a poured icing for small cakes and petite fours.

How To Make and Use Fondant  Rolled fondant preparation and application. Useful tips.

Marzipan  Marzipan is a paste made of ground almonds, sugar, and egg whites, used to mold edible flowers or fruit to decorate your cake. Marzipan can also be rolled in sheets, like fondant, and used as icing.

Dusting Powders  Petal, luster, sparkle, pearl and highlighters. Great for dusting flowers and fondant.