johanna, a mi realmente me gusta el de Wilton pero hechandole Almond Extract para mejorar el sabor.
El truquito es de no ponerlo muy grueso cuando cubres el bizcocho.
Si necesitas traduccion, me dejas saber.
Rolled Fondant Recipe
1 Tablespoon unflavored gelatin
1/4 cup cold water
1/2 cup Glucose
1 Tablespoon Glycerin
2 Tablespoons solid vegetable shortening
2 lbs. sifted confectioners' sugar
Color and flavor as desired.
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, add flavoring and color. Mixture should cool until lukewarm. Next, place 1 lb. confectioners' sugar in a bowl and make a well. Pour the lukewarm gelatin mixture into the well and stir with a wooden spoon, mixing in sugar and adding 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 a cool, dry place. Do not refrigerate or freeze. When ready to use, bring to room temperature and knead again until soft. This recipe yields enough to cover a 10 x 4 in. high cake.