Rolled Fondant Recipe

Many convenient cake decorating supplies are available for consumers these days, but for superior quality and great taste, try a homemade rolled fondant recipe. Homemade fondant can be made in several delicious flavors to suit any type of event or cake design and this icing is quite easy to make when you master the simple techniques. However, it is always important to start with a great recipe to ensure beautiful results for your fondant covered masterpiece.

Fondant is definitely not difficult to make, just a little messy. The ingredients are all very important to the structure, texture and flavor of the finished product; so don't substitute any others into the recipe. Most kitchen and hobby stores carry the less familiar products such as glycerine or glucose for a very reasonable cost. For the best results, try to make this recipe in cool surroundings and allow yourself a fair bit of time if you have not made this icing before. This rolled fondant recipe can cover two triple layer nine inch cakes.

• Four pounds icing sugar, sifted
• One half cup cold water
• Two tablespoons unflavored gelatin
• One cup glucose
• Three tablespoons glycerine
• Two teaspoons clear vanilla extract
• Cornstarch

1. Sift the icing sugar into a large glass bowl.
2. Pour the water into a small pan and sprinkle gelatin on top to soften.
3. Stir over low heat until the gelatin is dissolved and clear.
4. Remove from heat and add the glucose and glycerine, whisking until combined.
5. Add the vanilla and stir.
6. Pour into sifted icing sugar, and mix until completely blended.
7. Turn out onto clean surface and knead fondant until it becomes stiff. Use a little more icing sugar if the fondant becomes too sticky to work.
8. Form the fondant into a ball and wrap tightly in plastic wrap.
9. Allow icing to rest at room temperature for over eight hours.
10. DO NOT REFRIGERATE.

Kids and adults love this icing and they will not peel it off to get to the "good stuff" underneath. Marshmallow fondant is sweet without being cloying and has an easy to work with texture for even beginner cooks. Try coating hands and work surface lightly with shortening when kneading to stop fondant from sticking.

• 16 ounces of mini marshmallows (one bag)
• Two tablespoons of warm water
• Eight cups icing sugar

1. Melt marshmallows in large bowl over gently simmering water
2. Add water and stir until well combined and allow to cool slightly.
3. Add icing sugar by cups until all of it is incorporated and the fondant is no longer sticky.
4. Turn out on clean surface and knead ten minutes until smooth.
5. Roll out or store wrapped in plastic wrap.

This icing is usually the favorite among all the choices because of its rich taste. However, it can be difficult to work with for amateur decorators. Buttercream fondant is shinier than the other types but a light dusting of icing sugar can create a more matte surface.

• Two cups of butter flavored shortening or butter
• Two cups of clear corn syrup
• One teaspoon salt
• Two teaspoons clear vanilla extract
• One teaspoon favorite flavoring (optional)
• Four pounds of icing sugar

1. Cream the shortening or butter, salt, corn syrup and vanilla (and other flavoring) together until smooth and well combined.
2. Add the icing sugar one cup at a time (combining well after each addition) until you achieve the desired thickness.
3. Knead until smooth and store in plastic wrap.
4. If you wish to make chocolate rolled buttercream fondant add one cup of good quality cocoa to icing sugar and blend before adding sugar to wet ingredients.

This recipe covers one triple layer nine inch round cake.

• 20 ounces white chocolate
• Two cups corn syrup
• One cup icing sugar
• Two teaspoons glycerine

1. Melt chocolate slowly in bowl over lightly simmering water
2. Remove from heat.
3. Stir in the corn syrup, icing sugar and glycerine.
4. Knead until smooth and seal in plastic wrap.

This fondant is not a deep rich brown but has a nice chocolate taste and smooth texture that rolls well with a dusting of icing sugar. To remove white streaks after draping just blot surface gently with damp paper towel. This recipe can cover one nine inch round cake.

• 25 ounces good quality semi sweet chocolate, chopped into small pieces
• One quarter cup liquid glucose
• Two egg whites
• Six cups icing sugar

1. Place the chocolate and glucose in a medium bowl over a gently simmering pot and melt, constantly stirring gently.
2. Remove bowl from heat and let cool slightly.
3. Beat the egg whites until soft peaks form in clean medium bowl.
4. Whisk beaten eggs into cooled chocolate mixture along with one-quarter cup of the icing sugar
5. Continue to beat, slowly adding the remaining sugar until a stiff paste is formed.
6. Knead to make smooth and store wrapped in plastic wrap.

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