HAND ROLLED PASTA RECIPES

ROLLED FONDANT RECIPE | ALLRECIPES

Rolled Fondant Recipe | Allrecipes image

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.

Provided by Marlene

Categories Fondant

Total Time 35 minutes

Prep Time 30 minutes

Cook Time 5 minutes

Yield 1 - 10 x 4 inch high cake (enough to cover)

Number Of Ingredients 7

Ingredients

1 (.25 ounce) package unflavored gelatin
¼ cup cold water
½ cup glucose syrup
1 tablespoon glycerin
2 tablespoons shortening
1 teaspoon vanilla extract
8 cups sifted confectioners' sugar

Steps:

Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved.n
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.n
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.n

Nutrition Facts : Calories 292.9 calories, CarbohydrateContent 69.8 g, FatContent 1.7 g, ProteinContent 0.4 g, SaturatedFatContent 0.4 g, SodiumContent 1.7 mg, SugarContent 61.4 g

ROLLED FONDANT RECIPE | ALLRECIPES

Rolled Fondant Recipe | Allrecipes image

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.

Provided by Marlene

Categories Fondant

Total Time 35 minutes

Prep Time 30 minutes

Cook Time 5 minutes

Yield 1 - 10 x 4 inch high cake (enough to cover)

Number Of Ingredients 7

Ingredients

1 (.25 ounce) package unflavored gelatin
¼ cup cold water
½ cup glucose syrup
1 tablespoon glycerin
2 tablespoons shortening
1 teaspoon vanilla extract
8 cups sifted confectioners' sugar

Steps:

Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved.n
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.n
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.n

Nutrition Facts : Calories 292.9 calories, CarbohydrateContent 69.8 g, FatContent 1.7 g, ProteinContent 0.4 g, SaturatedFatContent 0.4 g, SodiumContent 1.7 mg, SugarContent 61.4 g

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