Rolling Fondant

Frosting and Icing - Dessert

Fondant is a smooth sugar paste cake coating that is rolled out with a rolling pin. The smoothness of this icing allows you to decorate a cake more extravagantly then you can with your typical icing. If you have ever wondered how professionals got their cakes to look so smooth, this is the secret.

Brief

Prep 10 mins

Cook: 5 mins

Additional: 15 mins

Total: 30 mins

Servings: 16

Yield: 16 servings

Rolling Fondant

Ingredients

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

Dessert

Directions

Step 1

Place gelatin and water in a small saucepan over low heat. Stir until gelatin is melted. Remove from heat.

Step 2

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.

Step 3

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.

Nutritional Information

Rolling Fondant

Servings Per Recipe:16

Calories: 291.7

% Daily Value *

Carbohydrates: 69.5g 22%

Sugars: 61.5g

Fat: 2.5g 4%

Saturated Fat: 0.5g 3%

Calcium: 2mg

Magnesium: 0.2mg

Potassium: 1.4mg

Sodium: 7.1mg

Calories From Fat: 22.6

*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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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