-
-
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."
Added to shopping list.
Go to shopping list.
Ingredients
35 m servings 293 calsOriginal recipe yields 16 servings (1 - 10 x 4 inch high cake (enough to cover))
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
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
Share
Similar recipes
Reviews
Read all reviews 169198 Ratings
-
-
-
-
-
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...
Most helpful
Most positive
Least positive
Newest
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...