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READY IN 35 mins

Rolled Fondant

Read Reviews (156)

"Makes a perfectly smooth coating for cakes. Roll it out to 1/4 inch thickness for best results. Glucose and glycerin can be found at most cake decorating supply stores. You may color it with three drops of whatever food coloring you desire." — Marlene

Ingredients Edit and Save

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Original recipe makes 1 - 10 x 4 inch high cake (enough to cover) Change Servings

1 (.25 ounce) package unflavored gelatin
1/4 cup cold water
1/2 cup glucose syrup
1 tablespoon glycerin

2 tablespoons shortening
1 teaspoon vanilla extract
8 cups sifted confectioners' sugar

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Directions

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.

Kitchen-Friendly View

PREP 30 mins
COOK 5 mins
READY IN 35 mins

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Reviews More Reviews

Most Helpful Positive Review

Feb 11, 2004

The reviewer that stated the powdered sugar wasn't sufficient was because they substituted EQUAL amounts of corn syrup for glucose which is incorrect. Corn syrup contains a higher % of water than glucose and less water should be used in the recipe if substituting - 3 TBLS instead of 1/4 cup water in this case (or the corn syrup can be heated to concentrate it.

—DFLEON

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Most Helpful Critical Review

May 17, 2004

I'm not an expert, but this was a Fiasco!!! I followed the instructions step by step. The texture was good, so was the taste, but when I tried to roll it, it was imposible. It kept sticking to the top. I tried using powdered sugar to prevent the sticking, then it turn out too dry and it was not smooth anymore. Thank God I had some Wilton Brand on hand and was able to finish the cake. No problems whatsoever with the Wilton. :(

—Casandra Yaz

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182 Ratings

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Jun 17, 2007

I think i did well on this recipe as a first timer. But I really got tired of kneading it manually, i transfered it to a bread kneader...a stand mixer using the dough hook attachment and it came out soft & pliable after adding 1/3 c. of water because it came out dry and stiff. The instructions didn't say what to do if your rolled fondant got stucked on the table and can't be transferred on the cake. I have to figured it out myself like using a mat or oiling the surface with shortening so fondant will won't get sticky. Overall it's a good recipe and I'm going to used this on my cakes from now on. ***By the way, best to work on your rolled fondant on the same day as its still soft and more manageable. I noticed putting it inside airtight container in ref and bringing it to room temprature the following day makes the fondant sticky again and difficult to roll.

—sambo forest

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Feb 11, 2004

I used this recipe to make a stacked 3 tier wedding cake. It was easy to make and was tastier than other rolled fondants I have tasted - especially the boxed stuff. I substitued the glucose for corn syrup, and used only 3tbsp. of water. If you want your fondant to turn out white, you should use white vanilla extract and white corn syrup which you can find at any grocery store. I had a tough time finding glycerine but found it at a Bulk Barn (in Toronto).

—TINAQ

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Dec 06, 2003

I have been making 3D cakes for a couple of years now and have wanted to use a "wrap" frosting, but have been deterred by fears of ease of prep and taste ("Chalk" is the term I heard most). This is an EXCELLENT recipe and is not a hard one to make...just time consuming. Another hint I've heard is that you can use kayro syrup in place of glucose - would save on the pocket book! Enjoy!

—SHAYESMOM

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Jul 31, 2007

My first time using fondant and it didn't turn out too bad. I used corn syrup in place of glucose and it turned out fine, first batch I ended up using more powdered sugar. Second batch I used a reviewers recommendations and used 3 Tbsp water with the corn syrup and it was a bit better. I made my fiance' a nintendo cake for his birthday.

—Meiling206

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Aug 02, 2006

Loved it! Taste great. The only thing is it HAD to be a 100+ degree day here so I had a heck of a time with it. I added a ton of extra sugar and it was still sticky (thanks to the humidity). Luckily, I have a fondant mat so what I ended up having to do is put a *very* small amount of Crisco onto the mat. I then roll the fondant to size needed, and I flipped the whole mat with the fondant on it onto the cake and gently peeled the fondant off. I submitted a picture of the cake. It was beautiful! I will definitely be using this again.

—MAINE-MOMMY

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Apr 19, 2003

Easy to make but needed much more powdered sugar. It was beautiful on the cake too. I used corn syrup instead of the glucose which is a nice substitution. Any flavoring can be added too. What a nice and easy way to have smooth, flawless frosting for a cake!

—SUCCESSB440

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Nutrition

Calories
293 kcal
15%

Carbohydrates
69.8 g
23%

Cholesterol
0 mg
0%

Fat
1.7 g
3%

Fiber
0 g
0%

Protein
0.4 g
< 1%

Sodium
2 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Rolled Fondant

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 293
** Calories from Fat: 15

% Daily Value *
** Total Fat 1.7g 3 %
** Saturated Fat 0.4g 2 %
** Cholesterol 0mg 0 %
** Sodium 2mg < 1 %
** Potassium 2mg < 1 %
** Total Carbohydrates 69.8g 23 %
** Dietary Fiber 0g 0 %
** Protein 0.4g < 1 %
** Sugars 61.4g
** Vitamin A 0 %
** Vitamin C 0 %
** Calcium < 1 %
** Iron < 1 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.