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Rolled Fondant Recipe


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.
Makes: About 36 ounces of fondant.
Skill Level: None

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Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

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Ingredients

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1 tablespoon Glycerin

$2.29

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$2.29

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1/2 cup Glucose

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unflavored gelatin

1 tablespoon + 2 teaspoons unflavored gelatin

cold water

1/4 cup cold water

solid vegetable shortening

2 tablespoons solid vegetable shortening

confectioners' sugar,

8 cups (about 2 lbs.) confectioners' sugar, (sifted)

flavoring

flavoring (as desired)

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Rolled Fondant is rated 4.605263157894737 out of 5 by 38.
Rated 5 out of 5 by from I was extremely surprised at how much this fondant came out like store-bought ready made rolled fondant! It tastes better than my other home-made fondant recipe and rolls thin easily and quickly. I liked that there is a a lot of stretch. I applied on square cakes - 6" & 10" and no tears!!! No elephant skin! I used to buy the ready to roll Wilton fondant in boxes but I don't need to anymore. This tastes so good and is so easy to make. I happened to find this recipe by searching for how much wilton ready to roll fondant is needed to cover different size cakes. I definitely recommend this to everyone. I do a lot of wedding cakes and over the last 3 1/2 years this is the best fondant recipe I have come across. Sticking with this one.
Date published: 2012-12-07
Rated 5 out of 5 by from I had never made fondant before but I am making a wedding cake for a friend and she wanted fondant. Wow was I concerned. I found this recipe and compared it to several others but after reading the comments I chose this one. I found the directions clear, and easy to follow. I had a hard time finding glycerin (found it at CVS) and couldn't find glucose so I used clear Karo syrup instead and it worked as a substitute. Kneading the icing was like kneading bread dough, very cool. It worked great, I could roll it out, it stayed together, didn't tear, and easily laid around the roller to put on cake. It even tastes good. It didn't crack at all. Thank you so much for your web site and all your help. I think I might even enjoy the wedding now I don't have the worry about the fondant!
Date published: 2013-05-08
Rated 5 out of 5 by from I've benn doing cakes for years and always considered fondant kind of a cheat, but I recently got a request for a cake that just wouldn't translate to buttercream so I bit the bullet and started messing (literally) with fondant, I've tried marshmallow fondant ( nice texture but a bit too sticky) quick and easy fondant (total flop, great taste but not enough stretch for large cakes) and I've settled on this recipe as just right for texture, stickyness (word?) and stretch. I do use my kitchen aid mixer with the dough hook though and since the cake I'm doing will be torted with raspberry, I found a supplier that sells clear raspberry extract and adding just a tblspn of that to this recipe gives just a subtle hint that I think is going to be a big hit. I'm very pleased with this recipe and it goes in my keeper box!
Date published: 2012-03-19
Rated 5 out of 5 by from I live in Australia, & was unsure of what 'confectioners sugar' was. I tried 'caster sugar' which was crumbly and tasted grainy. Then tried recipe again with 'pure icing sugar' which worked perfectly. VERY SIMPLE & AWESOME RECIPE!!! I used 'copha' for shortening, a stainless steel bowl over simmering water for the 'double boiler' & 'vanilla extract' for flavour.
Date published: 2011-09-21
Rated 4 out of 5 by from The recipe is easy to follow but is pretty time consuming if you have to knead the fondant by hand. I think it would have been a lot easier if I had a good mixer with a dough attachment. I didn't end up using all 8 cups of confectioner's sugar because it seemed like the fondant was drying out towards the end. I would recommend this recipe, even though it takes a while to make if you're doing it by hand. It's probably a good idea to make this a day or two ahead of time so you're not rushed when you're doing it.
Date published: 2011-02-12
Rated 5 out of 5 by from Perfect! Easy and DELICIOUS! I dove into fondant just this week and tried both this and wilton's marshmellow fondant recipe. This is BY FAR superior. Takes a bit longer to make, but much easier to work with (kindergarden easy) and tastes almost like it has marzapn in it!! (I added vanilla). I made tons of flowers and leaves for the cake- and it all turned out so amazing I cant believe I made it myself! I should totally go pro!! Or pro's arent all their made out to be! This fondant will make you feel and work like a super chef!!
Date published: 2016-05-26
Rated 5 out of 5 by from This is my tried and true, great tasting (I add 1/2 vanilla and 1/2 butter flavoring - YUM!!!!), easy to work with fondant. I have had many, many compliments from people who usually don't prefer fondant. I save the extra for weeks in ziplock bags. I mix about Gum Paste with this fondant to make bows, numbers, etc. Let these dry for 3-5 days - works wonderfully. Thanks WILTON for all the great recipes, tips and info that you provide for your customers.
Date published: 2010-12-06
Rated 4 out of 5 by from Just Try It!! It was awesome!! Much easier than I thought it was going to be!! And it looked WONDERFUL! Can't wait to do it again...and this time, I might just share... I used a hair dryer to smooth the creases out-also used my fingertip, lightly, to encourage the fondant to go where I wanted it to. I colored mine a rosy red and a minty green (I halved my fondant). It was easy to color and mix-just make sure you have ALL the ingredients FIRST!!
Date published: 2010-11-30
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