| Status Approved |
| Name | Rolled Fondant |
| Category | Cakes & Pastries, European |
| Serves/Yields | About 1 pound fondant |
| Source | Kate |
| Difficulty | Moderate |
| Prep. Time | 20 minutes |
| Cook Time | 0 |
| Introduction |
|  Rolled fondant makes a beautiful cake. It takes some practice to learn how to smooth it properly. I used a stryofoam cake form to practice smoothing and cutting until I felt confidant enough to use it on a cake. The fondant can be colored and flavored,and the scraps used to cut out flowers and shapes or to make figurines, ruffles etc. A firm textured cake is best for a fondant base. |
| Ingredients |
| 1 tablespoon unflavored_gelatin
1/4 cup water
1/2 cup corn_syrup
1 tablespoon vegetable_oil
2 tablespoons shortening
8 cups confectioners_sugar , sifted
Cornstarch , for dusting
|
| Directions |
| Step: 1 | Place gelatin and water in a small saucepan over low heat and heat until the gelatin is melted. Combine the remaining ingredients in the bowl of a heavy stand mixer (Kitchen-Aid type). Add the melted gelatin to the mixer and beat at low speed until combined. This will form a paste or dough. Place the fondant in the refrigerator for a few minutes to let it harden slightly.
|
| Step: 2 | Use a rolling pin and roll the fondant to a thickness of about 1/4-inch thick. Use cornstarch to "flour" the work surface and the rolling pin. Roll the fondant around the rolling pin to transfer it to the top of the cake. The cake needs a thin coat of buttercream icing to help hold the fondant in place. |
| Step: 3 | To make covering the cake easier, a turntable really helps. I used one of these shelf turn tables for many years. Place the fondant over the cake and unroll it. Use your fingers to gently position the fondant and smooth the top and sides. A fondant smoothing tool really helps get a nice smooth surface. Use a paring knife to cut away the excess using the bottom of the cake as the guide. Reserve the rest for a future cake.
Note: Fondant covered cakes are always iced with a thin layer of buttercream. The fondant is placed over the buttercream icing. |
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