Diana's Desserts - www.dianasdesserts.com
See more recipes in Cake and Cookie Decoration 
Rolled Fondant
in Diana's Recipe Book
 |
Average Rating:
(total ratings: 15) |
| Servings: Makes icing for 1 (9-inch) cake |
| Comments: What is Fondant? Fondant Definition: [FAHN-duhnt] Used as both candy and icing, fondant is a simple sugar-water-cream of tartar mixture cooked to the soft- ball stage. After cooling, the mixture is beaten and kneaded until extremely pliable. It can be formed into decorations or candy, which can be dipped in chocolate. Heating fondant makes it soft enough to be used as an icing to coat large and small cakes such as petit fours. Food coloring and a variety of flavorings can be added to fondant for visual and taste appeal. It can be refrigerated, tightly wrapped, for up to 3 months. Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst |
Ingredients:  2 pounds confectioners' sugar, sifted 1/4 cup cold water 1 tablespoon unflavored gelatin 1/2 cup glucose* see note below (found in cake decorating stores) or white corn syrup 1 1/2 tablespoons glycerine (found in cake decorating stores)* see note below 1 teaspoon desired flavoring (vanilla will give the fondant an off-white color) Cornstarch *Note: Glucose and glycerine can be purchased online at: http://www.sugarcraft.com, and at other cake supply stores. |
| Instructions: 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. Makes icing for a 9-inch cake. Source: Colette's Birthday Cakes by Colette Peters*. *Colette's Birthday Cakes book may be purchased "used" at Amazon.com |
| Source: Source: Colette's Birthday Cakes |
| Date: August 3, 2003 |
Reviews
Reviewer: Elaine Scott
Rating:
Review:
Easy to make and taste great! I use 1 tsp clear vanilla and 1 tsp cream bouquet. Rolls out beautifully. Drapes over cake like fabric. Smooths beautifully. Inexpensive to make. It just doesn't get better than this!
Rating:
Review:
Easy to make and taste great! I use 1 tsp clear vanilla and 1 tsp cream bouquet. Rolls out beautifully. Drapes over cake like fabric. Smooths beautifully. Inexpensive to make. It just doesn't get better than this!
Reviewer: Sharlene Frazier
Rating:
Review:
I'm complimenting you, not because I've yet tried it--I'll do that sometime in the near future--but, because after all the cake baking/decorating shows and bakers' interviews I've seen on a popular cable food-oriented network, I was led to believe that the typical fondant was not all that good-tasting; and it makes no sense to me to put something in/on food (and then charge folks up the wazoo for it) that you know people are not going to eat or like! This recipe and the Fondant Icing recipe both show that, with a little effort put into it, not only can fondant taste good, it can taste good any way you want it! Thanks so much for putting this here for me to find! I'll be glad to come back and post another review after I've actually tried it :-).
Rating:
Review:
I'm complimenting you, not because I've yet tried it--I'll do that sometime in the near future--but, because after all the cake baking/decorating shows and bakers' interviews I've seen on a popular cable food-oriented network, I was led to believe that the typical fondant was not all that good-tasting; and it makes no sense to me to put something in/on food (and then charge folks up the wazoo for it) that you know people are not going to eat or like! This recipe and the Fondant Icing recipe both show that, with a little effort put into it, not only can fondant taste good, it can taste good any way you want it! Thanks so much for putting this here for me to find! I'll be glad to come back and post another review after I've actually tried it :-).
Reviewer: Kelley Kuhlman
Rating:
Review:
This is so great. I used this for a cooking class with kids. We formed it like clay and dipped the creations in Chocolate. What a fun activity. I used corn syrup as it was too expensive to use in a youth center. It worked great. but I would use chocolate bark or chocolate melts because the details were covered up by the thick chocolate.
Rating:
Review:
This is so great. I used this for a cooking class with kids. We formed it like clay and dipped the creations in Chocolate. What a fun activity. I used corn syrup as it was too expensive to use in a youth center. It worked great. but I would use chocolate bark or chocolate melts because the details were covered up by the thick chocolate.
Reviewer: Danica Ponce
Rating:
Review:
You tried to make a secret to you're recipe, you should cited all of the possible questions and answer to it. Fondant making will test you're patience.
Rating:
Review:
You tried to make a secret to you're recipe, you should cited all of the possible questions and answer to it. Fondant making will test you're patience.
Reviewer: jayme
Rating:
Review:
i havent used it yet but it sounds great....do i need to decorate with buttercream/royal icing or can it be used alone for decorating to look like like the picture above? do i need to do anything different with a square shaped cake?
Rating:
Review:
i havent used it yet but it sounds great....do i need to decorate with buttercream/royal icing or can it be used alone for decorating to look like like the picture above? do i need to do anything different with a square shaped cake?
Reviewer: Caroline
Rating:
Review:
Hi, how would I I color this fondant in blue?
Rating:
Review:
Hi, how would I I color this fondant in blue?
Reviewer: Marta
Rating:
Review:
i tried to make it and somehow it turned out weird! please help me, the taste and everything is great but its crumbly when it should be like plasteline... thank u!
Rating:
Review:
i tried to make it and somehow it turned out weird! please help me, the taste and everything is great but its crumbly when it should be like plasteline... thank u!
Reviewer: Reinaldo Motta
Rating:
Review:
It works well, thanks for your tips, because I used light corn syrup instead of glucose, because it was difficult to find glucose in stores.
Rating:
Review:
It works well, thanks for your tips, because I used light corn syrup instead of glucose, because it was difficult to find glucose in stores.
Reviewer: luisa kendrick
Rating:
Review:
I haven't tried this interesting fondant icing yet and i hope it will turn out good, and I believe this will work for me. Thanks for adding my review. Good luck to all.
Rating:
Review:
I haven't tried this interesting fondant icing yet and i hope it will turn out good, and I believe this will work for me. Thanks for adding my review. Good luck to all.
Reviewer: myra
Rating:
Review:
I'm from Italy and I want to know what is the substitute for glucose?
Rating:
Review:
I'm from Italy and I want to know what is the substitute for glucose?
Reviewer: Diana, Diana's Desserts
Rating:
Review:
Hi Myra, If you can get Golden Syrup or Light Corn Syrup you could substitute either of these. Use the same amount as stated in the recipe for the liquid glucose. You may also be able to get liquid glucose at the pharmacy or chemist. Also, some people in Europe can find liquid glucose at cake baking shops or cake supply stores, and even in some supermarkets in the baking ingredients aisle. Good luck!.....Diana, Diana's Desserts
Rating:
Review:
Hi Myra, If you can get Golden Syrup or Light Corn Syrup you could substitute either of these. Use the same amount as stated in the recipe for the liquid glucose. You may also be able to get liquid glucose at the pharmacy or chemist. Also, some people in Europe can find liquid glucose at cake baking shops or cake supply stores, and even in some supermarkets in the baking ingredients aisle. Good luck!.....Diana, Diana's Desserts
Reviewer: Heather
Rating:
Review:
Wonderful! Now - how would you go about making a chocolate or white chocolate fondant?
Rating:
Review:
Wonderful! Now - how would you go about making a chocolate or white chocolate fondant?
Reviewer: Tammy
Rating:
Review:
Hi. this is for Sara, you can use another form of gelatin. Usually I use it if a client asks me for something vegetarian so if this is the reason for you, you can try Agar Agar. It is Chinese and you can only find it in your city's chinatown or at a Chinese specialty store. It's very good and works the same way as regular gelatin. You can get it in dry strips or in powder form. Check it out! By the Diana, I love your site. I have used this recipe and it works great! Pastry Chef Tammy.
Rating:
Review:
Hi. this is for Sara, you can use another form of gelatin. Usually I use it if a client asks me for something vegetarian so if this is the reason for you, you can try Agar Agar. It is Chinese and you can only find it in your city's chinatown or at a Chinese specialty store. It's very good and works the same way as regular gelatin. You can get it in dry strips or in powder form. Check it out! By the Diana, I love your site. I have used this recipe and it works great! Pastry Chef Tammy.
Reviewer: Sara
Rating:
Review:
Hello, I haven't tried this recipe yet but I have a question about the use of gelatin. I cannot eat gelatin so what is a substitute for it? Can I use vegetable shortening instead?
Rating:
Review:
Hello, I haven't tried this recipe yet but I have a question about the use of gelatin. I cannot eat gelatin so what is a substitute for it? Can I use vegetable shortening instead?
Reviewer: maria
Rating:
Review:
i'm glade been found your site Di,i want to know the exact amount of agar-agar for geletin subtitution if you please, thanks
Rating:
Review:
i'm glade been found your site Di,i want to know the exact amount of agar-agar for geletin subtitution if you please, thanks