Rolled fondant, also known as sugarpaste or roll-out icing, is a thick form of cake icing that can be rolled out, cut into shapes or molded into sculptures. The icing is used to achieve seamless, wrinkle-free looks on wedding cakes, decorative and specialty cakes. Add color or flavor to the icing to obtain different flavors and even colors for your decorations. The icing must be prepared at least a day before it is needed.
Things You'll Need
Warm the mixing bowl. You can warm the bowl by microwaving or sitting it on the warmer of your stove depending on the bowl’s material.
Warm 5 tsp. of water in the small pot over low heat. Pour into mixing bowl and sprinkle in 3 tsp. of powdered gelatin. Allow gelatin to dissolve completely.
Melt 2 tsp. of white fat and 2 tsp. of liquid glucose in the same small pot over low heat. Pour into warmed mixing bowl with dissolved gelatin mixture.
Add the egg white and powdered sugar to mixing bowl. Using the beaters on the pastry mixer, blend on medium speed until the mixture becomes white and stringy.
Place the mixture into airtight sealing plastic bags. Place the bags into an airtight container and seal. Place the container in the refrigerator for at least 12 hours before using.
Use powdered sugar to dust the surface as needed when rolling the fondant.
Add 3 tsp. of gum Arabic warmed to 97 degrees Fahrenheit to the mixture before the egg white. This gives you a harder fondant for building sculptures.
References and ResourcesPastry Wiz: Sugarpaste Recipe
ResourcesThe Cook Duke: Fondant Recipe
Homemade Dessert Recipes: Grandma's Fondant Recipes