Rolling Fondant
Serves: 2
Clarabelle Lynch
1 January 1970
Based on User reviews:
53
Spice
50
Sweetness
46
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 tbsp
Unflavored Gelatin1 cup
Water1 cup
Corn Syrup1 tbsp
Vegetable Oil2 tbsps
Shortening8 cups
Sugar (confectioners')Directions:
1
Place gelatin and water in a small saucepan over low heat
2
Stir until gelatin is melted
3
Remove from heat
4
Combine the corn syrup, vegetable oil, shortening, and confectioners' sugar in the bowl of a stand mixer
5
Turn the mixer on low, and add the gelatin mixture
6
Beat on low speed until a paste is formed
7
Refrigerate for 15 minutes to let harden slightly
8
To use, roll the fondant to 1/4 inch thickness, using cornstarch to coat the work surface and the rolling pin
9
Transfer fondant by rolling it around the rolling pin
10
Place fondant over cake and unroll it, stretching it into place as necessary
11
Use a paring knife to cut away the excess
12
Store unused fondant in an airtight container