Rolled Fondant Recipes

"Rolled fondant: a soft creamy preparation of sugar, water, and flavorings that is used as a basis for candies or icings." - Merriam-Webster's Dictionary.

Typically, rolled fondant, which is also called fondant icing, is made by supersaturating warm water with sugar. It is a known fact that one can dissolve a greater amount of sugar in warm water. Now, to get a super soft icing dough from this solution, you have to saturate the hot water with sugar and then allow it to cool down to normal room temperature. Once this solution has cooled, if you thoroughly and vehemently stir it with a spatula, you will get a soft and pliable dough like substance which can then be used to beautifully texture your cakes and make almost any design or shape that you wish to with rolled fondant. It gives a smooth finish to any cake or cookie, be it a cake in the shape of a car or a football or a guitar or an elaborately detailed sewing kit cake for that matter. Rolled fondant icing is especially used to intricately decorate and detail wedding cake textures. It is rather true that rolled fondant can be extremely sweet to taste, given the impossible amounts of sugar that is used to make it and also quite exorbitant when it comes to certain ingredients that you need to use for your rolled fondant for cakes. So, here I give you the best rolled fondant recipes, which will go slightly easy on your coffers and allow you to attain smooth and sugary culinary beauties at the same time. Become an artist yourself, as cake decorating can reach a new height of creative embellishment with every try!

Easy Rolled Fondant Recipes

Basic Rolled Fondant
You can store this rolled fondant dough for a period of 2 weeks. To make it you will need,

• Confectioner's sugar, 2 lbs
• Light corn syrup or glucose, ½ cup
• Water, 3 tbsp. (cold)
• Food grade glycerin, 1½ tbsp.
• Pure vanilla extract, 1 tbsp.
• Gelatin, 1 tbsp. (unflavored)

Procedure
In a vessel, pour the water over the gelatin and then place the vessel on a double boiler. Stir continuously to gradually get a transparent liquid to which you then need to add the glycerin, corn syrup and vanilla extract, after removing it from the flame. Blend well. Now, run about 1½ lbs of the sugar through a sieve and into a mixing bowl and then get a standing mixer to run through it at a very low speed. Now at this juncture, pour the concocted liquid into the sugar and after a few moments, increase the mixer's speed to medium. Once the mixture becomes relatively glutinous, use a rubber scraper to get it all onto a silicon pastry mat and then begin kneading it. Put on a pair of gloves at this juncture 'cause it tends to get slightly messy and a rather sticky affair from here onwards. Take the remaining ½ lb of sugar and fold it into the dough gradually and bit by bit, use your palms and knuckles to mildly pound on it. After you have added all the remaining sugar you will be left with a smooth lump of rolled fondant dough which you then need to cover with cling film. Use two layers of film to wrap it all securely and then let the dough stand for a good 12 hours in a cool and dry place, before you can begin to work with it. Make sure that you do not keep it in the fridge at all as then you can very well forget about doing anything with it at all. Also, vegans can opt for agar agar instead of gelatin.

Marshmallow Rolled Fondant
For this flavored rolled fondant, you must have,

• White mini marshmallows, 16 oz.
• Icing sugar, 2 lbs. (superfine, white cane sugar)
• Vegetable oil shortening, 1 cup
• Water, 5 tbsp.

Procedure
Add 2 tablespoons of the water to the marshmallows and then place it to melt on a double boiler. Keep stirring until the mini marshmallows have melted and then remove from heat. Now on this, pour about 1.5 lbs. of the icing sugar and mix a little with a spatula. It is at this point that you have to lubricate the cooking counter rather well, with the shortening along with your hands. Then, pour the sugar mixture onto the counter and begin kneading vehemently. It will be very gluey in the beginning but as you keep adding the rest of the sugar into the dough it will get stiffer and things will be more manageable. Along with the sugar, keep adding about ½ a tablespoon of water, so that the dough doesn't dry out and begin to tear. Grease your hands once more and keep kneading and after almost 9 - 10 minutes of rigorous kneading, you will have a satisfactory smooth dough. Double wrap it in cling film and let it stand for 12 hours, after which you can use it for coating cakes. You can store this for several weeks in the fridge by simply coating the dough with some vegan shortening and then wrapping it twice with cling film. When reusing, let it stand at room temperature for almost 8 hours.

You can add food coloring agents to these rolled fondant recipes in order to get a cake imbued with your favorite shade. You can also use fondant dough to make colorful and variant 3 dimensional figurines and shapes to decorate your cake with. Now that you know how to make fondant icing, hope you have a grand time baking a cake for a special someone and add a special, significant touch to it with rolled fondant and a little bit of creative artwork!