I have been decorating cakes for years, but have never used the rolled fondant icing. I purchased some that is ready to roll. My question is, is there a recipe for rolled fondant that I can make at home. Or, is there a way to color the store bought stuff?
Thanks
Here is the recipe I use.
1 Tbsp unflavored gelatin
1/4 cup cold water
1/2 cup Glucose (I use Corn Syrup)
1 Tbsp Glycerin
2 Tbsp Crisco
2 lbs sifted powdered sugar
color and flavoring of your choice
Combine gelatin and water, let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved. Add glucose and glycerin, mix will. Stir in shortening and just before completely melted, remove from heat, add flavoring and color.
Mixture should cool until lukewarm. Next, place 1 lb. powdered sugar in a bowl and make a well. Pour the lukewarm 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 and knead again until soft. This recipe yields enough to cover a 10 X 4 inch high cake.
For chocolate knead in 4 oz. of melted chocolate into formed fondant.
I also have a Rolled buttercream recipe if you would like to have it. You use it like rolled fondant but it does not harden as quick and it has a shiny finish.
Thank you so much. Yes, I would love to have the rolled buttercream recipe, too. My e-mail is [email protected]
Could I have that recipe too please? How does it keep? Do you use it jus like fondant?
Amber
[email protected]
Could I please have the rolled buttercream recipe too. My email is [email protected] TIA
Yes you use it like fondant.
Rolled Buttercream
Karo ( clear karo)
Crisco
Powdered sugar - I think I used almost to big bags
flavoring of your choice
Equal parts of Karo and Crisco
I used 2 cups of each to cover and decorate an 11 X 15
Add the flavoring of your choice -- I used butter & Mexico vanilla
Blend Karo & Crisco until blended together, stir in powdered sugar until thick and then continue kneading in p sugar until you have a pliable dough.
Color as you would any other icing.
Tis is a soft dough that dries very slowly.
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