Best 7 Rolled Fondant From Scratch Recipes

HOW TO MAKE FONDANT (BOLD BAKING BASICS)

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). IMPORTANT NOTE: IF YOUR FONDANT IS WET OR TOO SOFT WHILE MIXING, ADD MORE SUGAR. IT CAN DIFFER DEPENDING ON CLIMATE AND INGREDIENTS.
• Use fondant immediately or store in airtight container in fridge. When ready to use, bring to room temperature and knead again until soft.

ROLLED FONDANT

Steps:

• Sift the confectioner's sugar into a large mixing bowl or in a stand mixer bowl with the hook attachment.
• Put the water in a small microwave-safe bowl. Sprinkle the gelatin powder evenly over the surface of the water. Whisk 1-2 times to combine. Let the gelatin "bloom" for 5 minutes.
• Heat the gelatin in the microwave for 15 seconds to melt. Whisk the corn syrup and glycerine into the warm gelatin (see note if you want to tint the fondant). Heat another 15 seconds in the microwave to make sure everything is melted.
• Pour the warm gelatin mixture into the sugar all at once. If working by hand use a wooden spoon to stir the mixture until most of the sugar is incorporated. If using a stand mixer, use the dough hook on medium-low until most of the sugar is incorporated.
• With the fondant still in the bowl, use your hands to finish kneading the rest of the sugar into the fondant. It will be quite sticky and messy at this point, just keep kneading. A plastic bowl scraper is helpful for handling the fondant.
• Turn the fondant out onto the plastic wrap. Wrap 2x in plastic wrap and let it set at least 8 hours or overnight before using.
• When ready to use, knead the fondant until it's smooth and supple. Roll on a surface dusted with powdered sugar. When not using always keep the fondant covered so it doesn't form a skin.

ROLLED FONDANT FROM SCRATCH

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.

ROLLED FONDANT

Steps:

• 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.

ROLLED FONDANT

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.

ROLLING FONDANT

Steps:

• Place gelatin and water in a small saucepan over low heat and melt it. Combine the remaining ingredients in the bowl of a stand mixer. Add the melted gelatin to the mixer and beat at low speed until combined. This will form a paste or dough. Place in the refrigerator for a few minutes to let harden slightly.
• 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 next task will be easier if you use a turntable. Place the fondant over the cake and unroll it. Use your fingers to gently position the fondant and smooth the top and sides. Be careful to avoid folds. It may be easier if you gently stretch it into place. Use a paring knife and cut away the excess using the bottom of the cake as the guide. Reserve the rest for a future cake.

ROLLED FONDANT

Steps:

• Sprinkle gelatin over the water in a 2-cup heatproof glass measure and let stand for 5 minutes.
• Set into a small pan of simmering water and stir until the gelatin is dissolved.
• (This can be done in a microwave on high for a few seconds).
• Blend in the glucose and glycerin, then add the shortening and stir until melted.
• Remove from heat.
• Place the sugar in a bowl and make a well in the center.
• Add the gelatin mixture and stir with a lightly greased wooden spoon until blended.
• Mix lightly with greased hand and knead vigorously in the bowl until most of the sugar is incorporated.
• Turn onto a smooth, lightly greased surface such as Formica or marble and knead until smooth and satiny.
• If the Fondant seems dry, add several drops of water and knead well.
• If it seems too sticky, knead in more powdered sugar.
• The Fondant will resemble a smooth, well-shaped stone.
• When dropped, it should spread very slightly but retain its shape.
• It should be malleable like clay, soft but not sticky.
• Rolled Fondant may be used at once but seems to work more easily when allowed to rest for several hours.
• It is important to keep Fondant covered to prevent it from drying.
• Wrap tightly in plastic wrap and place in an airtight container.
• It will firm slightly upon standing.
• When ready to roll out, spray the work surface and rolling pin with nonstick vegetable spray.