Perfect Rolled Fondant for Cake Decorating

Name: Perfect Rolled Fondant for Cake Decorating
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 24 portions
Cuisine: Canadian
Ingredients: 1 packet unflavoured gelatin (about 7g); 1/4 cup cold water; 1/2 cup glucose syrup (or corn syrup); 1 tbsp glycerin (optional, for pliability); 2 tbsp unsalted butter (melted); 8 cups icing sugar (sifted, plus extra for dusting); 1 tsp vanilla extract (or other flavouring); few drops food colouring (as desired)

40 min 24 portions Medium

All Recipes

Create smooth, elegant rolled fondant perfect for covering cakes and sculpting intricate designs.

Prep

30 min

Cook

10 min

Total

40 min

Servings

Difficulty

Medium

Rolled fondant is a baker's best friend when it comes to creating smooth, elegant cakes and intricate edible decorations. Unlike traditional icing, fondant provides a beautiful, matte finish that is perfect for wedding cakes, birthday cakes, and any occasion where a touch of sophistication is desired. This recipe will guide you through making fondant that is pliable and easy to work with, ensuring your cake decorating endeavors are not only beautiful but also enjoyable. Whether you're a seasoned baker or a novice, this fondant recipe is designed to help you achieve professional-looking results at home.

Instructions

Prepare the gelatin

Sprinkle gelatin over cold water in a small bowl. Let it sit for about 5 minutes until it blooms.

Pro tip: Blooming gelatin ensures it melts evenly.

Melt the gelatin

Place the bloomed gelatin in a double boiler or microwave until completely melted.

Pro tip: Avoid overheating to prevent breaking down the gelatin.

Mix in the liquids

Stir in glucose syrup, glycerin, and melted butter into the gelatin. Mix until smooth.

Pro tip: Use a whisk for even mixing.

Combine with icing sugar

Create a well in the center of the icing sugar. Pour the liquid mixture into the well and stir until combined.

Pro tip: Start with a spoon and switch to hands when it becomes too stiff to stir.

Knead the fondant

Turn the mixture onto a surface dusted with icing sugar and knead until smooth and pliable.

Pro tip: If sticky, add more icing sugar; if dry, add a few drops of water.

Add flavour and colour

Knead in vanilla extract and desired food colouring until evenly distributed.

Pro tip: Wear gloves to prevent staining your hands.

💡

Tips & Tricks

Ensure your workspace is clean and dusted with icing sugar to prevent sticking.
Use gel or paste food colouring for vibrant hues without altering texture.
Avoid over-kneading to prevent the fondant from becoming too soft.

Frequently Asked Questions

What is rolled fondant?

Rolled fondant is a type of sugar paste used to cover cakes for a smooth, professional finish.

How long does fondant last?

Fondant can be stored for up to two weeks at room temperature or refrigerated for up to a month.

Can I flavour fondant?

Yes, you can flavour fondant with extracts such as vanilla, almond, or any preferred flavour.

What is the best way to colour fondant?

Use gel or paste food colouring to avoid altering the texture of the fondant.

How many calories are in fondant?

This rolled fondant recipe contains about 140 calories per serving.

Is glycerin necessary for fondant?

Glycerin is optional but helps make fondant more pliable and easier to work with.

Serving Suggestions

Rolled fondant is best served at room temperature, allowing your cakes to stand out both visually and taste-wise. Pair your fondant-covered cakes with rich fillings like chocolate ganache or light buttercream to balance the sweetness. Fondant can be made ahead of time and stored in an airtight container for up to two weeks at room temperature or refrigerated for up to a month. Before using, bring it back to room temperature and knead until pliable.

Nutrition per serving

140

Calories

Protein

0.5g

Fat

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