Friday, January 22, 2010

Fondant cake frosting

From the Wilton website
Rolled Fondant
There is no icing that is easier to smooth on a cake than Rolled Fondant. Its dough-like consistency makes it perfect for hand-shaping flowers, 3-dimensional figures and more. Also great for imprinting designs, cut-out accents on cakes and various borders.

Source: Cupcake Fun

* 1 tablespoon + 2 teaspoons unflavored gelatin
* 1/4 cup cold water
* 1/2 cup Glucose (i used light Karo syrup)
* 2 tablespoons solid vegetable shortening
* 1 tablespoon Glycerin
* 8 cups (about 2 lbs.) confectioners' sugar, sifted
* Icing color as desired
* flavoring as desired

Makes: About 36 ounces of fondant.


Combine gelatin and cold water; let stand until thick, about 3 minutes. Place gelatin mixture in top of double boiler and heat and stir until dissolved. Add glucose, mix well. Stir in shortening; just before completely melted remove from heat. Add glycerin, flavoring and color. Cool until lukewarm.

In large bowl, place 4 cups confectioners' sugar; 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. 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 a cool, dry place.

Use fondant immediately or store in airtight container at room temperature until needed. If storing longer than 1 week, refrigerate. Bring to room temperature before kneading. Do not freeze. When ready to use, knead again until soft.

This recipe yields enough to cover a 10 x 4 in. high round cake. If fondant becomes dry, either by adding too much sugar or air drying, add small amount of solid vegetable shortening and knead thoroughly

If you want to make this and have questions (I did) you can just email me

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