Best Rolling Fondant Recipes

Rolling Fondant image

Provided by HOLLY D

Time 30m

Yield 16

Number Of Ingredients 7

1 tablespoon unflavored gelatin
¼ cup water
½ cup corn syrup
1 tablespoon vegetable oil
2 tablespoons shortening
8 cups confectioners' sugar
¼ cup cornstarch, for rolling out the dough

Steps:

Place gelatin and water in a small saucepan over low heat. Stir until gelatin is melted. Remove from heat.
Combine the corn syrup, vegetable oil, shortening, and confectioners' sugar in the bowl of a stand mixer. Turn the mixer on low, and add the gelatin mixture. Beat on low speed until a paste is formed. Refrigerate for 15 minutes to let harden slightly.
To use, roll the fondant to 1/4 inch thickness, using cornstarch to coat the work surface and the rolling pin. Transfer fondant by rolling it around the rolling pin. Place fondant over cake and unroll it, stretching it into place as necessary. Use a paring knife to cut away the excess. Store unused fondant in an airtight container.

Nutrition Facts : Calories 291.7 calories, Carbohydrate 69.5 g, Fat 2.5 g, SaturatedFat 0.5 g, Sodium 7.1 mg, Sugar 61.5 g

Rolling Fondant image

Provided by Food Network

Categories dessert

Time 23m

Yield Fondant for more than one cake

Number Of Ingredients 8

1 tablespoon gelatin
1/4 cup water
1/2 cup corn syrup
1 tablespoon vegetable oil
2 tablespoons shortening
8 cups confectioners' sugar, sifted
Cornstarch, for dusting
1 cake - see recipe for Classic Genoise (Show JQ1A03)

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.