posted by bme 06-04-102 8:35 PM
Fondant
1 Tbs gelatin
1/4 cup water
1/2 cup glucose
1 Tbs glycerine
2 Tbs solid white shortening (Crisco)
8 cups powdered sugar (2 lbs)
You may use 1/2 cup corn syrup and 3 Tbs. water instead of 1/2 cup glucose and 1/4 cup water - the results are the same You may replace 2 Tbs. of the water with rosewater, orange flower water, or fresh lemon juice
Sprinkle gelatin over the water in a heat proof measuring cup and allow to sit for 5 minutes. Place cup with gelatin in a pan of simmering water and stir until dissolved. (you may put it in a microwave oven for a few minutes instead of the simmering water). Add the glucose, glycerine, and shortening and stir until blended and shortening is melted.
Place the sugar in a large bowl and make a well in the center of the sugar. Add the liquids and stir with a lightly greased spoon until blended. Continue blending with lightly greased hands and knead vigorously until nearly all the sugar is blended. Turn out onto a smooth lightly greased surface like formica or marble and knead until smooth and satiny. If the fondant seems too sticky, knead in more powdered sugar. If is is too dry add several drops of water and knead well. When dropped, it should spread very slightly but retain its shape. It should be malleable like clay, soft but not sticky.
Rolled fondant may be used at once but seems to work more easily when allowed to rest for several hours. It is important to cover the fondant to pervent it from drying. Wrap thighly with plastic wrap and place in an airtight container. It will firm slightly on standing.
When ready to roll out, spray the work surface and rolling pin with nonsitck spray.
Can be stored for on month at room temperature or frozen indefinitely. This is enough for a 9 in. by 4 in. cake - about 2 1/2 pounds
Rolled Fondant
1 tablespoon unflavored gelatin
1/4 cup cold water
1/2 cup glucose
1 tablespoon glycerin
2 tablespoons solid vegetable shortening (Crisco)
2 pounds sifted powdered sugar
tad bits of paste food coloring and flavoring, 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 coloring. Mixture should cool to lukewarm.
Next, place 1 pound of powdered sugar in 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, more water. Use fondant immediately or store in airtight container in refrigerator.
When ready to use, bring to room temperature and knead again until soft. This recipe yields enough to cover a 10 by 4 inch high cake.
Rolled Fondant
2 lbs. sifted powdered sugar
1 Tbl. flavoring of your choice
1/2 cup light corn syrup (I use Karo)
1/4 cup cold water
1 Tbl. glycerine
1 Tbl. plain gelatin
1 Tbl. Crisco
Put 3/4 of the sugar in a large bowl.
In a glass measuring cup mix the syrup, glycerine, crisco, and flavoring.
In a small saucepan mix the water and gelatin. Heat until gelatin is dissolved. Do not boil. (This step can also be done in the microwave with a small glass bowl.) Add this to the syrup mixture. Add color now if you wish.
Add this mixture to the sugar in the bowl. Mix with a wooden spoon until you cannot mix anymore. Roll out onto a sugar-dusted surface and knead with hands, adding the remaining sugar, as needed, until smooth.
Put this in a plastic bag, then double bag to keep air-tight. Let stand for 8 hours. Do not refrigerate.
To cover:
Cake Size Amount of Fondant
6" x 4" round 1 1/4 pounds (18 oz.)
8" x 4" round 1 1/2 pounds (24 oz.)
10" x 4" round 1 3/4 pounds (30 oz)
12" x 4" round 2 1/4 pounds (35 oz.)
14" x 4" round 3 pounds (48 oz.)
16" x 4" round 4 1/2 pounds (72 oz.)
20" x 4" round 6 3/4 pounds (109 oz.)