Rolled Fondant Recipe With Video Instructions

How To Make Rolled Fondant:


Rolled Fondant is such a beautiful way to decorate cakes and cupcakes.Rolled Fondant

There are so many things you can do with fondant and so many fun creations you can come up with. All you really need is a great fondant recipe, the know how to make it the right way and your awesome imagination.

In this post your will learn exactly how to make rolled fondant from scratch in your own home kitchen.

First we will begin with the list of ingredients you will need to make your fondant.

Next you will see an outline of the written instructions.

And finally you will be able to watch the video tutorial so you can have a visual on how to prepare the rolled fondant. I have found that most folks like to learn from watching so this “How To” video should help out quite a bit.

Ingredients You Will Need To Make Rolled Fondant:



1 Tablespoon + 2 Teaspoons Unflavored Gelatine

1/4 Cup Cold Water

1/2 Cup Corn Syrup

2 Tablespoons Shortening

1 Tablespoon Glycerine

2 Pounds Powder Sugar

Directions For Rolled Fondant:

In small microwave safe bowl or double boiling pot, combine non flavored gelatine and 1/4 cup of cold water. Let gelatine sit in cold water for about 1 minute.

Start melting the gelatine in the water either in a microwave oven or in a double boiler.

Note: Do not let the gelatine boil, you only want it to get melted down.

Once your gelatine is melted, add 1/2 cup corn syrup and melt in. Add 2 tablespoons of shortening and keep over heat just until it starts to melt.

Remove gelatine mixture from heat just before the shortening is completely melted.

Add Glycrine and stir. This is also the best time to add any flavorings or colorings you may want.

Note: If you are planning on using one batch of the fondant for different colors, you can knead the color in the fondant after it has set up.

Next Step:

In a large bowl, pour in approximately 4 cups of powder sugar and create a well in the center.

Pour the gelatine mixture in the center of the well.

With a large wooden spoon, start stirring the gelatine mixture into the powder sugar, working from the center to the outer edge of the bowl. Continue mixing until all the fondant starts to form in a sticky ball.

Place the other 4 cups of powder sugar on a good work surface and place the fondant from the bowl in the center of the powder sugar that is on your work surface.

Continue kneading the fondant into the powder sugar until all of the powder sugar is incorporated into the fondant.

Once you have the consistency of a hard ball, wrap the fondant in a plastic wrap and let sit for at least 8 hours.

When you are ready to use the rolled fondant, make sure you knead it again on a powder sugar dusted surface. You may also use corn starch for this.

You are now ready to start rolling out your fondant for your decorated cakes and cupcakes.

Here is a video on “How To Make Rolled Fondant”

If you are looking for glycerine, you can find it here:
Wilton Glycerin, 2 OuncesCook's Tools & Gadgets)


4 comments to Rolled Fondant Recipe With Video Instructions

  • Donna

    Is there a way to make choclate rolled fondant ?

  • cupcakepro

    Hey Donna, Yes, There is.
    What you can do, is melt down 4oz of bittersweet chocolate. I use Bakers chocolate. This is the same bittersweet chocolate used in brownies.
    Let it completely cool. Do this just before you start making your fondant. You will add this in the well along with your wet mixture.

    I will try to get to doing a video on this soon.

    Thanks for the question:)

  • Carmen

    Hi,
    Thank you for the video. I just have a few questions: Can i make this with a hand blender? In the end did you use the whole 4 cups of sugar when you were kneading? We don’t have corn syrup here, can i substitute it for something else? Can i use margarine instead of crisco? Sorry for all the questions. Hope to hear from u soon

  • Hello Carmen,
    i would not suggest a hand blender as it may burn out your motor. It would be best to just mix everything on the table. I use the stand mixer to get a jump start on it. When kneading everything out at the end, you will need to determine whether you need to use all of the powder sugar. Knead in a bit at a time to get the feel of the consistency you want. You do not want the fondant to be too stiff. You will want to have some pull to it. It if is too stiff it may crack a bit. We have a recipe on how to make home made corn syrup. As far as using margarine,you may be better off using lard. Lard would be a great substitute since you are using such a small amount.
    Here is the link to the Corn Syrup Recipe: http://decoratedcupcakeideas.com/how-to-make-corn-syrup-recipe-from-scratch/

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