ROLLED FONDANT
This is a good, reliable rolled fondant recipe. I used this recipe for 10 years in my custom cake business.
Provided by Eileen Gray
Categories Fillings & Frostings
Time 8h30m
Number Of Ingredients 5
Steps:
- Sift the confectioner's sugar into a large mixing bowl or in a stand mixer bowl with the hook attachment.
- Put the water in a small microwave-safe bowl. Sprinkle the gelatin powder evenly over the surface of the water. Whisk 1-2 times to combine. Let the gelatin "bloom" for 5 minutes.
- Heat the gelatin in the microwave for 15 seconds to melt. Whisk the corn syrup and glycerine into the warm gelatin (see note if you want to tint the fondant). Heat another 15 seconds in the microwave to make sure everything is melted.
- Pour the warm gelatin mixture into the sugar all at once. If working by hand use a wooden spoon to stir the mixture until most of the sugar is incorporated. If using a stand mixer, use the dough hook on medium-low until most of the sugar is incorporated.
- With the fondant still in the bowl, use your hands to finish kneading the rest of the sugar into the fondant. It will be quite sticky and messy at this point, just keep kneading. A plastic bowl scraper is helpful for handling the fondant.
- Turn the fondant out onto the plastic wrap. Wrap 2x in plastic wrap and let it set at least 8 hours or overnight before using.
- When ready to use, knead the fondant until it's smooth and supple. Roll on a surface dusted with powdered sugar. When not using always keep the fondant covered so it doesn't form a skin.
Nutrition Facts : Calories 165 calories, Carbohydrate 49 grams carbohydrates, Sodium 9 milligrams sodium, Sugar 49 grams sugar
EASY MIXER FONDANT (ROLLED)
Though I love the taste of marshmallow fondant, I've learned it's not great to use in the summer or in high humidity (it melts!). This fondant is super easy to make, tastes good, and comes out super smooth. AND it can be made in the mixer! Glycerin can be found at your local craft store or online. Also, any extract can be used in place of the vanilla. Just remember to use clear extract if you want pure white fondant! This recipe makes enough fondant for a two tier cake plus some small decorations.
Provided by charps
Categories Candy
Time P1DT30m
Yield 2 tiers, 1 serving(s)
Number Of Ingredients 7
Steps:
- Place the cold water in a small microwave-safe bowl and sprinkle the gelatin on top, stirring it to distribute it. Let the gelatin set and soften for two minutes. Once set, microwave the gelatin for 15 seconds until it liquefies. Do not boil!
- Stir the corn syrup, glycerin, and vanilla extract into the gelatin. Microwave for an additional 15 seconds, then stir again until the mixture is smooth and clear.
- Add optional food color, and stir.
- Place 1.5 pounds of the powdered sugar in the bowl of a large stand mixer fitted with the paddle attachment and make a well in the center. Pour the melted gelatin mixture over the corn syrup into the well.
- Mix on low speed until the liquid is incorporated. With the mixer running, gradually add the rest of the powdered sugar. Use a paper plate or flexible cutting mat to make this easier. Scrape down the sides and bottom of bowl to ensure all is incorporated.
- Fondant will be very sticky and thick. Don't worry this is normal! Tightly double wrap it in cling-wrap and let it sit at room temperature for 24 hours.
- After 24 hours roll out and apply to cake.
- Note: I use a mixture of corn starch and powdered sugar in a sifter when I roll out the fondant. Put some of the mix on your surface and rolling pin before rolling. Use the sifter to occasionally add more to the rolling pin and rolling surface. Also, turn the fondant 1/2 to 1/4 turn after a few rolls. This will keep you from having sticking problems later.
Nutrition Facts : Calories 4166.1, Fat 0.4, Sodium 195.4, Carbohydrate 1037.7, Sugar 934.6, Protein 30
ROLLING FONDANT
Provided by Food Network
Categories dessert
Time 23m
Yield Fondant for more than one cake
Number Of Ingredients 8
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.
ROLLED FONDANT
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.
Provided by Marlene
Categories Desserts Frostings and Icings Fondant Recipes
Time 35m
Yield 16
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 292.9 calories, Carbohydrate 69.8 g, Fat 1.7 g, Protein 0.4 g, SaturatedFat 0.4 g, Sodium 1.7 mg, Sugar 61.4 g
ROLLED MARSHMALLOW FONDANT
Make and share this Rolled Marshmallow Fondant recipe from Food.com.
Provided by TFPowers
Categories Dessert
Time 10m
Yield 2 10 inch round cakes
Number Of Ingredients 4
Steps:
- Melt marshmallows and 2 tbs. of water in microwave or double boiler. (Microwave in 30 second increments, stirring in between until the marshmallow is melted. Usually a total of 1 minute.).
- Mix ¾ of the powder sugar with the melted marshmallow.
- Grease your hands with Crisco and knead the mixture, gradually adding the remaining sugar for at least 8 minutes.
- You can add food coloring at this point. Working it in the mixture.
- You may refrigerate, double wrapped in plastic for weeks if you want, when ready to use just reheat in microwave for about 10-20 seconds. DO NOT FREEZE Fondant.
- Your cake must be completely cooled, add a thick coating of icing to the cake. (gives a smooth finsh and helps fondand to adhere to the cake. Figure what size you need to cover your cake. (9 inch cake with 3 inch sides 3+9+3=15 plus 1 for extra so you need a 16 inch circle cut.).
- Do not store cake in refrigerator once the fondant is placed on cake. Moisture will destroy the surface. Store in a sealed container.
MARSHMALLOW FONDANT
This is a very easy (and a little sticky at times) way to make a delicious fondant. It's great on cakes, cookies, or just for your little ones to play with! Leftovers will save in a tightly sealed container for a few weeks.
Provided by Kiele Briscoe
Categories Desserts Frostings and Icings Fondant Recipes
Time 8h30m
Yield 10
Number Of Ingredients 5
Steps:
- Place the butter in a shallow bowl, and set aside.
- Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
- Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
- Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.
Nutrition Facts : Calories 555.1 calories, Carbohydrate 127.3 g, Cholesterol 12.2 mg, Fat 4.7 g, SaturatedFat 2.9 g, Sodium 89.8 mg, Sugar 114.6 g
MARSHMALLOW FONDANT
This fondant is really easy to work with, and tastes pretty good (considering it is fondant!). It is easy to color with gel or paste food colors, and is so smooth and satiny. I had never made a cake with fondant, but when my son asked for a lego cake for his 6th birthday, I knew the only way to make those smooth shiny blocks was to use fondant. While my creation is definitely not in the running for any cake competitions, it made my son happy, and when I need fondant in the future, this is the recipe I will use every time. Greasing your implements is very important--this is some pretty sticky stuff! If you try this, I hope you post pictures, I'd love to see how it turns out for you! This recipe made enough to cover the lego cake in the picture with enough left over that I probably could have covered another brick or two. It should be plenty to cover a two-layer 8-inch round cake with plenty left for decorations. The preparation time includes the time the fondant needs to rest, but does not include the time it will take to decorate your cake--that will depend on the difficulty of your design and how much experience you have with fondant. To color fondant, knead gel or paste food color into your prepared fondant (gloves make this step less messy). Fold the color into the center of the dough to help lessen the mess. It's just like edible play-dough, be creative!
Provided by Mommy2two
Categories Dessert
Time 2h18m
Yield 2 pounds
Number Of Ingredients 6
Steps:
- Grease a large microwave-safe bowl, the bowl of your stand mixer, the dough hooks for your stand mixer, a large spoon, and a spatula or two.
- Place the water and the marshmallows in your greased microwave-safe bowl and microwave in 30-second increments (about 2 or 3 times) until your marshmallows are melted.
- While the marshmallows are melting, measure out 1 cup of the confectioner's sugar and set aside. Place the remaining confectioner's sugar in your greased mixing bowl, and make a large well in the center of the sugar. Add the salt to the sugar.
- Stir the vanilla into the melted marshmallows, and pour the marshmallows into the well in the middle of the sugar. With the dough hooks in place, turn your mixer on the lowest setting and allow to mix. If the motor sounds strained, turn it up a notch, but be careful as it may cause sugar to puff out of your bowl.
- Turn the mixer off once all the sugar has been incorporated (it may take about 5 minutes or longer).
- If your dough is sticky, add the reserved cup of sugar, 1/4 cup at a time, mixing well between additions.
- Once you have a smooth dough, turn out onto a piece of greased plastic wrap. Lightly grease the top of your dough, and wrap tightly in the plastic wrap for at least two hours to rest.
- If the dough becoms stiff, microwave about 20 seconds to loosen it back up.
- When you are ready to roll the fondant out, lightly grease your pastry mat and rolling pin so the fondant doesn't stick.
Nutrition Facts : Calories 2501.3, Fat 0.5, SaturatedFat 0.1, Sodium 483.2, Carbohydrate 638.5, Fiber 0.2, Sugar 575.2, Protein 4.1
EASY MARSHMALLOW FONDANT
This fondant is very easy to make and delicious. I am not certain exactly how much fondant this made, so I am guessing. I did have enough to cover a 3 tier cake.
Provided by Alia55
Categories Dessert
Time 30m
Yield 3 lb
Number Of Ingredients 5
Steps:
- Place the marshmallows and the water in a large microwavable bowl.
- Microwave on high for 30 seconds, stir and repeat until the marshmallows are melted. Be careful not to burn.
- Add 3/4 of the icing sugar to the bowl.
- coat hands in the Crisco and kneed the icing sugar into the marshmallow.
- Kneed until the fondant is the desired consistency.
- You can now tint the fondant the desired color and use to cover cakes.
Nutrition Facts : Calories 1660.9, Fat 0.3, SaturatedFat 0.1, Sodium 128.4, Carbohydrate 425.6, Fiber 0.1, Sugar 383.5, Protein 2.7
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