Rolled Fondant

There is no icing that is easier to smooth on a cake than Rolled Fondant. Its dough-like consistency makes it perfect for hand-shaping flowers, 3-dimensional figures and more. Also great for imprinting designs, cut-out accents on cakes and various borders.

Prep45 min
Total Time45 min
Skill LevelBeginner

AmountAbout 36 ounces of fondant.

Ingredients & Tools
Instructions

Ingredients

1 tablespoon + 2 teaspoons unflavored gelatin
1/4 cup cold water
1/2 cup Glucose
2 tablespoons solid vegetable shortening
1 tablespoon Vegetable Glycerin, 2 oz.
8 cups (about 2 lbs.) confectioners' sugar,
flavoring
Icing Color, 1 oz. - Food Coloring

Instructions

Click to mark complete

Combine gelatin and cold water; let stand until thick, about 3 minutes. Place gelatin mixture in top of double boiler and heat and stir until dissolved. Add glucose, mix well. Stir in shortening; just before completely melted remove from heat. Add glycerin, flavoring and color. Cool until lukewarm.
In large bowl, place 4 cups confectioners' sugar; make a well. Pour the lukewarm gelatin mixture into the well and stir with a wooden spoon, mixing in sugar and adding 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 a cool, dry place.
Use fondant immediately or store in airtight container at room temperature until needed. If storing longer than 1 week, refrigerate. Bring to room temperature before kneading. Do not freeze. When ready to use, knead again until soft.
This recipe yields enough to cover a 10 x 4 in. high round cake. If fondant becomes dry, either by adding too much sugar or air drying, add small amount of solid vegetable shortening and knead thoroughly.