Easy Mixer Fondant Rolled Food

ROLLED FONDANT

Steps:

• Sift the confectioner's sugar into a large mixing bowl or in a stand mixer bowl with the hook attachment.
• Put the water in a small microwave-safe bowl. Sprinkle the gelatin powder evenly over the surface of the water. Whisk 1-2 times to combine. Let the gelatin "bloom" for 5 minutes.
• Heat the gelatin in the microwave for 15 seconds to melt. Whisk the corn syrup and glycerine into the warm gelatin (see note if you want to tint the fondant). Heat another 15 seconds in the microwave to make sure everything is melted.
• Pour the warm gelatin mixture into the sugar all at once. If working by hand use a wooden spoon to stir the mixture until most of the sugar is incorporated. If using a stand mixer, use the dough hook on medium-low until most of the sugar is incorporated.
• With the fondant still in the bowl, use your hands to finish kneading the rest of the sugar into the fondant. It will be quite sticky and messy at this point, just keep kneading. A plastic bowl scraper is helpful for handling the fondant.
• Turn the fondant out onto the plastic wrap. Wrap 2x in plastic wrap and let it set at least 8 hours or overnight before using.
• When ready to use, knead the fondant until it's smooth and supple. Roll on a surface dusted with powdered sugar. When not using always keep the fondant covered so it doesn't form a skin.

ROLLING FONDANT

Steps:

• Place gelatin and water in a small saucepan over low heat. Stir until gelatin is melted. Remove from heat.
• Combine the corn syrup, vegetable oil, shortening, and confectioners' sugar in the bowl of a stand mixer. Turn the mixer on low, and add the gelatin mixture. Beat on low speed until a paste is formed. Refrigerate for 15 minutes to let harden slightly.
• To use, roll the fondant to 1/4 inch thickness, using cornstarch to coat the work surface and the rolling pin. Transfer fondant by rolling it around the rolling pin. Place fondant over cake and unroll it, stretching it into place as necessary. Use a paring knife to cut away the excess. Store unused fondant in an airtight container.

ROLLED FONDANT

Steps:

• 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.

MARSHMALLOW FONDANT

Steps:

• 1. Place butter in small bowl and set aside
• 2. Place marshmallows in a large micro-wave safe bowl and microwave on high for 30 seconds to one minute (my time was about 45 sec)to start melting the marshmallows.carefully stir the water and vanilla and stir until smooth. transfer mixture to your mixing bowl. slowly beat in confectionay sugar, one cup at a time until you have a sticky dough. reserve on cup of the powdered sugar for kneading. The dough will be very stiff
• 3. Rub your hands with a bit of the butter and on a flat surface that has been dusted with powdered sugar begin kneading the dough, as you knead the dough will become workable and pliable, continue to knead until the fondant is no longer sticky, adding powdered sugar to surface and buttering hands as needed, this takes about 5-10 minutes
• 4. form the fondant into a ball and wrap tightly in plastic wrap, and refrigerate over night.
• 5. To use: allow fondant to come to room temperature. roll it out on a flat surface dusted with powdered sugar, keeping the shape you need for your cake. Make sure you roll it larger than your cake.
• 6. To use, on a completley cooled cake brush off any crumbs, with a light coating frost top, middle and sides with regular frosting (your choice)you will want this to be a smooth surface, this helps the fondant stick to the cake. carefully lift the flattened rolled fondant over the cake and smooth with your hands or a fondant roller ( I used my hands and had no problem)smooth by lifting any areas that have wrinkles or bubbles.cut excess fondant off at the bottom of the cake using a pizza cutter. I then used a serrated dough cutter and made strips of fondant and pressed against the bottom of my cake to hide any rough edges. then decorated it with strawberry butter cream frosting.
• 7. ****Just a few tips, I did not color my fondant but if you add food coloring I understand that the gel or powdered form work best for intense colors and that this should be added with the first few cups of powdered sugar or with the melted marshmallows vanilla and water to insure even color. I also mixed mine with my kitchen aid mixer so it was easy, the dough is very thick so I'm not sure how a small hand held mixer would fare. The only thing I would do different is to frost my cake with a bit more frosting for added taste and also roll my fondant s little thinner before placing on my cake. You can also use any left over fondant to roll out and cut into shapes place on cake using a dab of the regular frosting

MARSHMALLOW FONDANT

Steps:

• Place marshmallows and 2 tablespoons of water in a large microwave-safe bowl.
• Microwave for 30 seconds on high; stir until mixed well. Continue microwaving in 30 second intervals until melted and smooth.
• Place about 5 cups of the powdered sugar on top of the melted marshmallow mixture and gently fold it into the marshmallows.
• Grease your hands and your counter generously with shortening. Turn marshmallow mixture onto counter and start kneading it like you would dough.
• Add more confectioners' sugar as needed and re-grease your hands and the counter as needed.
• If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading it until fondant forms a firm, smooth elastic ball that will stretch without tearing.

EASY MIXER FONDANT (ROLLED)

Steps:

• Place the cold water in a small microwave-safe bowl and sprinkle the gelatin on top, stirring it to distribute it. Let the gelatin set and soften for two minutes. Once set, microwave the gelatin for 15 seconds until it liquefies. Do not boil!
• Stir the corn syrup, glycerin, and vanilla extract into the gelatin. Microwave for an additional 15 seconds, then stir again until the mixture is smooth and clear.
• Add optional food color, and stir.
• Place 1.5 pounds of the powdered sugar in the bowl of a large stand mixer fitted with the paddle attachment and make a well in the center. Pour the melted gelatin mixture over the corn syrup into the well.
• Mix on low speed until the liquid is incorporated. With the mixer running, gradually add the rest of the powdered sugar. Use a paper plate or flexible cutting mat to make this easier. Scrape down the sides and bottom of bowl to ensure all is incorporated.
• Fondant will be very sticky and thick. Don't worry this is normal! Tightly double wrap it in cling-wrap and let it sit at room temperature for 24 hours.
• After 24 hours roll out and apply to cake.
• Note: I use a mixture of corn starch and powdered sugar in a sifter when I roll out the fondant. Put some of the mix on your surface and rolling pin before rolling. Use the sifter to occasionally add more to the rolling pin and rolling surface. Also, turn the fondant 1/2 to 1/4 turn after a few rolls. This will keep you from having sticking problems later.

ROLLED FONDANT

Steps:

• In a large bowl (do not use metal), sift the sugar and make a well in the center. In a small saucepan, add the water and sprinkle the gelatin on top to soften for about 5 minutes. Begin to heat the gelatin and stir until the gelatin is dissolved and clear. Do not boil. Turn off the heat and add the glucose and glycerine, stirring until well blended. Add the flavoring. Pour into the well of sugar, and mix until all of the sugar is blended. Use hands to knead icing until it becomes stiff. Add small amounts of confectioner's sugar if the mixture is sticky.
• Form the mixture into a ball and wrap tightly in plastic wrap. Place in an airtight container. This icing works best if allowed to rest at room temperature for about eight hours before using, particularly if the weather is humid. Do not refrigerate.
• To cover a cake with fondant: Dust a clean pastry cloth, or a smooth, clean surface, with cornstarch and roll the fondant with a rolling pin until it is approximately 1/4 inch thick. Make sure that the fondant is large enough to fit over the top and sides of the cake. Slide both hands under the fondant and carefully center it on top of a cake that has been freshly iced with buttercream. (The icing makes the fondant adhere to the cake.)
• Dust your hands with cornstarch and smooth the fondant, starting at the top and working down the sides until the entire surface is even and flat. Cut off the excess icing around the bottom of the cake with a pizza cutter or sharp knife. Decorate the cake with buttercream or royal icing. This fondant keeps a cake fresh for two days at room temperature. Do not refrigerate a cake with fondant icing.

HOMEMADE FONDANT RECIPE

Steps:

• Pour water into a heatproof bowl. Add gelatin and mix. Double boil the mixture until gelatin is completely dissolved and the mixture turns opaque.
• Add liquid glucose and glycerin. Stir well. Remove from heat and leave aside to cool slightly.
• Sift icing sugar into a large bowl and make a well in the center. Pour the gelatin solution in the center and using the back of a spoon, stir the sugar into the gelatin slowly.
• Once the sugar starts coming together in a dough-like consistency, turn it over onto a clean workspace and knead until it is no longer sticky. The fondant can be used immediately or stored for later use. To store the fondant, wrap it tightly with cling wrap and keep in an airtight container.
• Keep unused icing covered or it will dry up and harden.