Rolled Buttercream Fondant Food

ROLLED BUTTERCREAM FONDANT

Steps:

• In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
• To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.

ROLLED BUTTERCREAM FONDANT

Steps:

• In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
• To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.

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.

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.

ROLLED BUTTERCREAM ICING

Steps:

• This recipe should be made with a heavy-duty mixer. The paddle, not the wire whip, should be used.
• Place the shortening and corn syrup in a mixing bowl and beat until creamy.
• Add flavorings and salt and beat until blended.
• Mix in powdered sugar, pouring it in the bowl over about a 30 second period, and blend thoroughly, approximately 30 seconds to one minute after the last bit of sugar is added.
• Turn incing onto your work surface and knead until smooth and well blended.
• Store icing in sealed plastic bag then place bag in airtight container let sit for about 30 minutes.
• Icing can be refigerated for several weeks or frozen for several months. Let icing come to room temperature before using.)
• To test for readiness: Pull the icing apart. If it stretches when pulled apart the icing is too soft*. When you are sure that icing is not too soft, gently stroke a portion of the icing with the palm of your hand. If all cracks and marks disappear and the surface appears shiny, it is ready to use. If the cracks do not disappear, the icing is too firm**.
• *If the icing is too soft and sticky and stretches when pulled apart, knead in additional powdered sugar 1/2 cup at a time.
• **If the icing is too firm and cracks and marks will not disappear, knead in a few drops of water until the proper consistency is achieved.
• To color the ENTIRE batch of Icing: Mix the color with the shortening and corn syrup mixture BEFORE adding the powdered sugar.
• To color samll portions of Icing:Mix the color to the center of a ball of icing.
• Knead the color in until well blended. If the color softens the icing, knead in more powdered sugar.
• To cover a cake you use the same method as if using rolled fondant.