Classic Rolled Fondant

By norsegal8

A cake covered with the alabaster perfection of rolled fondant has the most exquisite background for decorating. Rolled fondant is much less painstaking to make than poured fondant. Instead of shiny, glistening surface, this fondant has a soft, matte glow.

Ingredients

• 1 tablespoon gelatin
• 1/4 cup water
• 1/2 cup glucose†
• 1 tablespoon glycerine
• 2 tablespoons solid white shortening
• 8 cups powdered sugar (lightly spooned into cup)
• †1/2 cup of corn syrup will give equal results if you use only 3 tablespoons water instead of 1/4 cup.

Preparation

Step 1

1. Sprinkle the gelatin over the water in a heatproof, 2-cup glass measuring cup or bowl and allow it to sit for 5 minutes. Set in a small pan of simmering water and stir until the gelatin is dissolved. (This can also be done in a few seconds in a microwave on high power.)

2. Blend in the glucose and glycerine, then add the shortening and stir until melted. Remove from the heat.

3. Place the sugar in a large bowl and make a well in the center. Add the gelatin mixture and stir with a lightly greased wooden spoon until blended Mix with lightly greased hands and knead vigorously in the bowl until most of the sugar is incorporated. Turn the mixture out onto a smooth, lightly greased surface such as Formica or marble and knead until smooth and satiny. If the fondant seems too dry, add several drops of water and knead well. If it seem too sticky, knead in more powdered sugar. The fondant should resemble a smooth, well-shaped stone. When dropped, it should spread very slightly but retain its shape. It should be malleable like clay, soft but not sticky.

4. Rolled fondant can be used at once, but seems to work more easily when allowed to rest for several hours. It is important to cover the fondant to prevent it from drying. Wrap tighly with plastic wrap and place in an airtight container. It will firm slightly upon standing.

5. When ready to roll out, spray the work surface and rolling pin with nonstick vegetable spray.


TIPS:
1. If stored fondant seems very stiff, a few seconds in the microwave before kneading it makes it pliable and saves wear and tear on your hands.

2. The easiest way to color rolled fondant evenly is to add a touch of paste food color to the finished fondant and blend it in with a food processor. At first it will separate into little pieces, but when it comes together to form a smooth ball, the color is evenly dispersed. The friction of the food processor blades may heat the fondant enough to soften it slightly, but if allowed to rest a few minutes it will firm up again. If the color is too bright, simply knead in some uncolored fondant.

3. I use nonstick vegetable spray to grease the counter, rolling pin, cutters - even my hands.

4.