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My review
Rolled Fondant
Marlene
"Makes a perfectly smooth coating for cakes. Roll it out to 1/4 inch thickness for best results. Glucose and glycerin can be found at most cake decorating supply stores. You may color it with three drops of whatever food coloring you desire."
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Ingredients
35 m servings 293 calsOriginal recipe yields 16 servings (1 - 10 x 4 inch high cake (enough to cover))
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Directions
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Ready In
- Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved.
- Add glucose and glycerin, mix well. Stir in shortening and just before completely melted, remove from heat and stir in vanilla. Mixture should cool until lukewarm.
- Place 4 cups confectioners' sugar in a large bowl. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatin mixture. Mix in sugar and add 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 fridge. When ready to use, bring to room temperature and knead again until soft.
Nutrition Facts
Per Serving: 293 calories; 1.7 g fat; 69.8 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 2 mg sodium. Full nutrition
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Reviews
Read all reviews 168197 Ratings
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Most helpful positive review
5/7/2001
The reviewer that stated the powdered sugar wasn't sufficient was because they substituted EQUAL amounts of corn syrup for glucose which is incorrect. Corn syrup contains a higher % of water th...
Most helpful critical review
5/17/2004
I'm not an expert, but this was a Fiasco!!! I followed the instructions step by step. The texture was good, so was the taste, but when I tried to roll it, it was imposible. It kept sticking to...
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Least positive
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5/7/2001
The reviewer that stated the powdered sugar wasn't sufficient was because they substituted EQUAL amounts of corn syrup for glucose which is incorrect. Corn syrup contains a higher % of water th...
8/26/2006
I think i did well on this recipe as a first timer. But I really got tired of kneading it manually, i transfered it to a bread kneader...a stand mixer using the dough hook attachment and it came...
8/1/2003
I used this recipe to make a stacked 3 tier wedding cake. It was easy to make and was tastier than other rolled fondants I have tasted - especially the boxed stuff. I substitued the glucose fo...
12/31/2000
I have been making 3D cakes for a couple of years now and have wanted to use a "wrap" frosting, but have been deterred by fears of ease of prep and taste ("Chalk" is the term I heard most). Thi...
7/31/2007
My first time using fondant and it didn't turn out too bad. I used corn syrup in place of glucose and it turned out fine, first batch I ended up using more powdered sugar. Second batch I used a ...
8/2/2006
Loved it! Taste great. The only thing is it HAD to be a 100+ degree day here so I had a heck of a time with it. I added a ton of extra sugar and it was still sticky (thanks to the humidity). ...
1/30/2001
Easy to make but needed much more powdered sugar. It was beautiful on the cake too. I used corn syrup instead of the glucose which is a nice substitution. Any flavoring can be added too. What a...
8/5/2006
I really, really like this recipe. My children helped and simple didn't won't to stop working with it. My daughter said, "This is clay I would like to play with and eat." We flavored it with ...
5/17/2004
I'm not an expert, but this was a Fiasco!!! I followed the instructions step by step. The texture was good, so was the taste, but when I tried to roll it, it was imposible. It kept sticking to...