ROLLED FONDANT
This recipe taste a hundred times better then the boxes you get in the store. I use this all the time when I am making a wedding cake. But if your wanting rich colors, you may need to change the recipe a bit. It tends to crumble after adding to much food colouring.
Provided by Luscious Creations
Categories Dessert
Time 30m
Yield 10-15 serving(s)
Number Of Ingredients 7
Steps:
- Combine gelatine and cold water; let stand until thick. Warm gelatine mixture and heat until dissolved(Do Not Boil).
- Add corn syrup and glycerine, 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 large bowl. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatine mixture. Mix in the sugar and add more a little at a time, until stickiness disappears.
- Switching to your hands, knead in remaining sugar making sure to keep a lot of icing sugar between your hands and the fondant to prevent the fondant from sticking to your hands. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is to soft, add more sugar; to stiff, add water(a drop at a time).
- Wrap fondant tightly in plastic wrap and store in a n air tight container. Allow the fondant to set for at least 12 hours before using it.
- When ready to use dust the table with cornstarch and dust rolling pin as well. Roll out fondant as desired and cover cake. Will cover a 12 inch cake.
Nutrition Facts : Calories 349.8, Fat 2.6, SaturatedFat 0.6, Sodium 3.3, Carbohydrate 83.7, Sugar 74.6, Protein 0.6
ROLLED BUTTERCREAM FONDANT
Great rolled fondant recipe for cakes or cookies. Tastes like buttercream frosting.
Provided by Kelley
Categories Desserts Frostings and Icings Fondant Recipes
Time 10m
Yield 45
Number Of Ingredients 5
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.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 25.7 g, Fat 4.6 g, SaturatedFat 1.1 g, Sodium 30.6 mg, Sugar 21.7 g
ROLLED FONDANT FROM SCRATCH
You will love this recipe. It is time consuming with lots of ingredients, but the end result is fabulous. I make large batches of it, wrap tightly and store in my pantry (don't refrigerate.) It took me hundreds of batches to get the consistency just right so follow the recipe exactly. My favorite is to flavor with orange or lemon extract. The taste is really good.
Provided by itscolleen
Categories Dessert
Time 25m
Yield 2 10, 20 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 4 ingredients in a medium saucepan, over medium heat stir constantly until it reaches a rapid boil.
- Reduce heat, cover and simmer for 5 minutes.
- Remove from heat and uncover to let it cool.
- Large batches of this can be made and kept at room temperature for 2-3 months and used as a white corn syrup.
- Measure out ICE COLD water, sprinkle gelatin packs over the water - DO NOT STIR, place in refrigerator for 5 minutes until all of the gelatin has set.
- Set up a shallow pan of boiling water.
- Set your gelatin mixture dish into the boiling water (creates a double boiler) stir until the gelatin in dissolved.
- Blend in glycerin, gum paste, and shortening until melted.
- Remove from heat.
- Combine the gelatin mixture with the corn syrup mixture.
- Place the powdered sugar into a large mixing bowl and make a well in the center.
- Add the liquid mixture.
- Use a WELL GREASED WOODEN spoon to mix.
- Get plastic zip lock bags ready, spread out some wax paper or lightly grease a marble or Formica surface to kneed on.
- Remove all jewelry, GREASE your hands really good.
- Kneed vigorously in the bowl until all of the sugar is blended.
- Turn out on kneading surface and work the dough until it resembles a smooth, slightly shinny, well-shaped stone. When dropped it should spread out slightly but still retain it's shape. It should not crumble or crack. It should not be gooey or sticky anymore.
- If it is too sticky, add more powdered sugar.
- If it is too dry add a few drops of water.
- Divide into sections, create balls and put into plastic wrap to keep from drying out.
- Take out one section at a time, add food coloring (I use concentrated icing drops) and blend into the dough. Cover tightly and start working on next color. repeat as necessary.
- Now, to use the fondant - roll out to about 1/4 inch thick then mold, cut, shape - what ever you like.
- Use a layer of buttercream on cake, slightly crusted, then drape fondant and cut away the excess. Greased hands work wonderful to smooth the fondant out.
- Fondant seals in the moisture of a cake. Once it is refrigerated it is no longer flexible and easy to work with.
Nutrition Facts : Calories 437.1, Fat 2.7, SaturatedFat 0.8, Sodium 10.3, Carbohydrate 105.6, Sugar 104, Protein 0.6
ROLLED FONDANT
This is a great tasting fondant that is very easy and cheap to make. It is much more cost effective than buying Wilton fondant and it tastes great too. I got this recipe from cakecentral.com. You can flavor this to taste like whatever you want, if using extracts use 1tsp of flavoring; if using candy flavorings (which are VERY concentrated) use no more than 4 drops of flavoring. Glycerin can be found in the cake decorating isle at your local craft store. If you do not have a container of gelatin you can purchase a box and use a single packet of gelatin.
Provided by nicolesirotek400
Categories Dessert
Time 15m
Yield 2 lbs
Number Of Ingredients 8
Steps:
- Pour water into a microwave safe bowl.
- Add gelatin and let sit for 5 minutes.
- Microwave for 20 second intervals until gelatin is dissolved.
- Add corn syrup and stir with fork.
- Add shortening and stir until melted.
- If shortening doesn't melt, microwave for 10 second intervals.
- Add flavoring(s).
- Pour your powdered sugar into a large bowl, making a well in the center.
- Add liquid mixture to powdered sugar.
- Using a greased wooden spoon carefully fold powdered sugar.
- Turn out fondant on to a greased surface and knead like bread dough.
- If fondant is dry add more shortening.
- If fondant is too sticky add more powdered sugar 1 tbsp at a time.
- Wrap tightly in plastic wrap and thin place in a zip lock bag; even better if you can vacuum seal it.
- Let sit for 24 hours; if you don't it will be too soft and sticky.
Nutrition Facts : Calories 2167.8, Fat 13.4, SaturatedFat 3.3, Sodium 71.8, Carbohydrate 526, Sugar 470.1, Protein 3
ROLLED FONDANT
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 Desserts Frostings and Icings Fondant Recipes
Time 35m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 292.9 calories, Carbohydrate 69.8 g, Fat 1.7 g, Protein 0.4 g, SaturatedFat 0.4 g, Sodium 1.7 mg, Sugar 61.4 g
ROLLED MARSHMALLOW FONDANT
Make and share this Rolled Marshmallow Fondant recipe from Food.com.
Provided by TFPowers
Categories Dessert
Time 10m
Yield 2 10 inch round cakes
Number Of Ingredients 4
Steps:
- Melt marshmallows and 2 tbs. of water in microwave or double boiler. (Microwave in 30 second increments, stirring in between until the marshmallow is melted. Usually a total of 1 minute.).
- Mix ¾ of the powder sugar with the melted marshmallow.
- Grease your hands with Crisco and knead the mixture, gradually adding the remaining sugar for at least 8 minutes.
- You can add food coloring at this point. Working it in the mixture.
- You may refrigerate, double wrapped in plastic for weeks if you want, when ready to use just reheat in microwave for about 10-20 seconds. DO NOT FREEZE Fondant.
- Your cake must be completely cooled, add a thick coating of icing to the cake. (gives a smooth finsh and helps fondand to adhere to the cake. Figure what size you need to cover your cake. (9 inch cake with 3 inch sides 3+9+3=15 plus 1 for extra so you need a 16 inch circle cut.).
- Do not store cake in refrigerator once the fondant is placed on cake. Moisture will destroy the surface. Store in a sealed container.
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