What is rolled fondant

No problems whatsoever with the Wilton. Reviews: Most Helpful. 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 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. 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. 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. 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.

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. Another hint I've heard is that you can use kayro syrup in place of glucose - would save on the pocket book! Rating: 4 stars. 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.

Loved it! Taste great. The only thing is it HAD to be a 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. 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. No one, however, usually eats gum paste because it dries out hard and brittle. Cakes are never covered in gum paste. Gum paste, unlike fondant, dries very quickly.

While working with it, keep the unused portion covered with a damp cloth. Should I use cornstarch or confectioners sugar when rolling out my gum paste and fondant? Use your best judgment, if it is hot and humid out, and your fondant or gum paste is sticking to everything, go for the cornstarch! If the air in your home or workplace is dry, and your gum paste or fondant is cracking or drying too fast, use confectioners sugar cornstarch will dry out fondant and gum paste when there is too much moisture.

To avoid this happening, rub shortening onto rolled out gum paste or fondant, it will slow the drying time and keep it from crusting over. How do I remove the powdery look from using cornstarch and confectioners sugar? Rub a very small dab of shortening onto the tips of your fingers, and lightly brush away the powdery look with your hands or fingertips.

Fondant: Used as an icing to cover cakes. Soft and flexible--gives cakes a smooth polished look. Stays soft. Great for molding in silicone molds and cutting out small decorations.

Tasty and flavorful. Traditional fondant tastes of vanilla but other flavors may be used. Using rolled fondant is fun but it can be temperamental at times. If it becomes too stiff to handle, try nuking it in the microwave just for a few seconds to make it soft. You can also knead in a bit of shortening.

Dust the work surface with a bit of cornstarch so that the fondant won't stick. Some people prefer to use oil or shortening to grease the work surface. And always cover it in plastic wrap or zipper bag so it won't dry out. There's a couple of ways that I know to make rolled fondant of which I' m going to provide recipes for both.

There is the classic way of making fondant which includes a lot of icing sugar, glucose and gelatin as ingredients.

And the other way of making it still includes a lot of powdered sugar and marshmallows. For both recipes, it is always best to let the sugar dough rest for a few hours or even overnight before using it. To color the fondant, you can either knead the color in or add the color with the liquid. The latter method is best if you are using large quantities of the same color.

It is also easier to get a dark color such as black with this method. This was the very first rolled fondant recipe that I ever and still use. You can find glucose and glycerine sold in cake decorating stores and in pharmacies. Place water in metal bowl or glass measuring cup. Sprinkle gelatin on top and let it sit for about 5 minutes or so until the gelatin "blooms".

Set the metal bowl over simmering water until the gelatin melts. Be careful to not make it too hot as it will alter the quality of the gelatin. You can also melt the gelatin by placing the glass measure in the microwave for a few seconds. Mix in the glucose and glycerine. Add in the shortening until it is melted. In a big bowl, place the icing sugar in and make a well in the center. Add the gelatin mixture and mix with a wooden spoon that was greased with shortening.