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Rolled Fondant

SUBMITTED BY: Marlene PHOTO BY: Sophia Candrasa

"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."
RECIPE RATING:
The reviewer gave this recipe 64 stars. This recipe average a 4.6 star rating.
Read Reviews (55)
PREP TIME  30 Min
COOK TIME  5 Min
READY IN  35 Min
Original recipe yield 1 - 10 x 4 inch high cake (enough to cover)

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 (.25 ounce) package unflavored gelatin
  • 1/4 cup cold water
  • 1/2 cup glucose syrup
  • 1 tablespoon glycerin
  • 2 tablespoons shortening
  • 1 teaspoon vanilla extract
  • 8 cups sifted confectioners' sugar

DIRECTIONS

  1. Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved.
  2. 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.
  3. 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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 11, 2004 by DFLEON
The reviewer that stated the powdered sugar wasn't sufficient was because they substituted... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 17, 2007 by sambo forest
I think i did well on this recipe as a first timer. But I really got tired of kneading it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 11, 2004 by TINAQ
I used this recipe to make a stacked 3 tier wedding cake. It was easy to make and was tastier... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 6, 2003 by SHAYESMOM
I have been making 3D cakes for a couple of years now and have wanted to use a "wrap"... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 2, 2006 by MAINE-MOMMY
Loved it! Taste great. The only thing is it HAD to be a 100+ degree day here so I had a heck... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 19, 2003 by SUCCESSB440
Easy to make but needed much more powdered sugar. It was beautiful on the cake too. I used... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 31, 2007 by PIKOGIRL82
My first time using fondant and it didn't turn out too bad. I used corn syrup in place of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 5, 2006 by luvbakin
I really, really like this recipe. My children helped and simple didn't won't to stop working... MORE
The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2003 by BORT2000
Try making it either without vanilla or using a clear vanilla for a pure white fondant. MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on May 17, 2004 by Casandra Yaz