Rolled Fondant Recipe

 

Rolled fondant is very useful and can be used to cover a cake or used to make decorations to place on a cake.  It is kind of like edible playdough.

 

Tools Needed

Wooden spoon

Large bowl for Powdered Sugar

table knife

Measuring spoons

¼ cup measuring cup

Kitchen scale

Microwave oven

2 microwave safe small bowls

pie crust mat or parchment paper

 

 

 

List of Ingredients to Purchase

 

Grocery store items (by location where I find them)

  

Spice / sugar/flour section  

920 grams ( 8 Cups)   Powdered Sugar

 

Other aisles

 1Tablespoon Unflavored Gelatin

24 grams (2Tablespoons) Solid white Shortening

Extra Solid white Shortening (Crisco)

Oil spray

Parchment paper

Plastic wrap

1 gallon zip top bag

toothpicks

 

Speciality food store items

( international market, Whole Foods, Cake/Candy store…)

170 grams (½ Cup) Glucose or ½ cup corn syrup

2 Tablespoons Glycerine

 

 

 

 Recipe steps:

Measure  ingredients and mix together.

Ingredients needed

1Tablespoon Gelatin

170 grams (½ Cup) Glucose + ¼ Cup Water

Or ½ cup corn syrup + 3T Water

 (Note if you don’t have glucose only add three table spoons of water and use corn syrup instead. You will get the exact same result. )

2 Tablespoons Glycerine

24 grams (2 Tablespoons) Solid white Shortening (Crisco)

920 grams (8 Cups) Powdered Sugar

Extra Solid white Shortening (Crisco)

Oil spray

Parchment paper

Plastic wrap

1 gallon zip top bag

toothpicks

Wooden spoon

Large bowl for Powdered Sugar

table knife

Measuring spoons

¼ cup measuring cup

Kitchen scale

Microwave oven

2 microwave safe small bowls

pie crust mat or parchment paper

 

Measure out or weigh 920 grams (8 Cups) Powdered Sugar. If you are using measuring cups instead of weighing, be sure to scrape of the top of the measuring cup with the back of a table knife to level the sugar. Put the powdered sugar in a large bowl.

 

Measure out the gelatin into a measuring spoon that you level off with the back of a knife. Put the gelatin into a microwave safe small bowl. Then place the ¼ Cup Water or just 3T Water if using corn syrup in the bowl also. Warm it in the microwave for twenty seconds on high.

 

Measure out the 170 grams (½ Cup) Glucose or ½ cup corn syrup. Glucose is very sticky so I highly recommend that you spray a thin layer of oil spray into the measuring cup and the bowl that you are going to put it in.  Add the glycerine to the glucose.  Warm the glycerine and the glucose in the microwave for twenty seconds on high. I always like to weigh the 24 grams (2 Tablespoons) Solid white Shortening. If you do not weigh the shortening,

measure out the shortening being sure to level the top with the back of a knife. Add the shortening to the glycerine and glucose. Stir the shortening until it melts. If it doesn’t melt, warm it in the microwave for ten seconds on high.  Add the glycerine mixture to the water and gelatin.  Stir it all together until it is nicely mixed.

 

Grease the middle and bottom portions of a wooden spoon with shortening. Make a hole in the middle of the powdered sugar. Pour the glycerine mixture into the hole in the powdered sugar. Now, using a greased wooden spoon, slowly mix in a little bit of the powdered sugar at a time. Stir it until it gets too hard to stir. Then cover your hands in shortening or oil spray.  Mash it together with your hands until it becomes one solid mass and most of the sugar is incorporated.  If the mixture starts to stick to your hands, reapply the shortening or oil spray.

 

Now you are going to kneed the fondant. Place the fondant out onto a clean counter covered with a pie crust mat or parchment paper. To kneed the fondant, push down on it then turn it over 90 degrees and push down on it again. Do this until you have rotated it four times. Then take the sides and fold them over into the middle. Then turn it 180 degrees and fold over those sides into the middle. Then switch back over to pushing down on it. Continue to do this until it is all mixed together. If the mixture starts to stick to your hands, reapply the shortening or oil spray as needed.  I usually reapply shortening to my hands several times.

The fondant should be slightly shiny and pliable and malleable like clay when it is done, and not sticky. This may take 10 to 15 minutes of kneeding. I do not usually need to add powdered sugar or water, but if it seems too sticky, kneed in a little powdered sugar, or if it seems too dry, kneed in a couple drops of water.  Wrap it in several layers of plastic wrap until you need to use it. Make sure no air can get to it or it will dry out and be no good. Once wrapped in plastic wrap, place into a gallon zip top bag and seal the bag.   Leave out on a counter.

 

The fondant may be used at once, but it seems to work more easily if allowed to rest for several hours.  I always like to make it one day and use it the next day. 

 

If you let it rest for several hours, the fondant will firm up.  You will need to break off a small piece at a time and kneed that small piece until it is pliable and soft once again.  You may need to apply a little shortening or oil spray to your hands.  As you kneed the small pieces, place the kneeded fondant together into one piece onto a separate piece of plastic wrap or into a zip top bag and keep them covered.  Continue to kneed the fondant until you have as much as you need. 

 

If you need to color any of the fondant, use cake decorating food colors available in small jars of gel or powder into the fondant. I find the gel to be messy and easy to leak if the jars tip over so I like to use the powdered colors.  Do not use the liquid bottles of food color available at the grocery store, for they will may the fondant too liquid.   To color the fondant, take a piece of fondant about the size that you need from the kneeded fondant and place a small amount of food color, about a 1/10^th of a teaspoon into the center of the fondant. 

 

To get the food color powder, place the end of a table knife into the jar and scoop out a tiny amount onto the end of the knife. Alternately holding the food color over a small plate with  a teaspoon resting on the plate, use a toothpick to push out a tiny amount of the powdered food coloring onto the teaspoon.

 

Place the fondant that you are coloring onto a pie crust mat or parchment paper.

 

Pour the powdered food color from the knife blade or teaspoon onto the middle of the piece of fondant.

 

To use the gel food color, place a clean toothpick into the jar and scoop out a tiny bit onto the tooth pick.  Then rub the toothpick onto the middle of the fondant.  Do not reuse the toothpick and contaminate the colors.

 

Fold the fondant over and press together.   Continue to fold over and press together and kneed the fondant until the color is evenly distributed.  Add more color as needed until you reach the desired color.   Red and black will require more coloring that most other colors.  For black, you can start with chocolate rolled fondant and use less black food coloring.