There are many uses for rolled fondant as well as using it to cover a cake. For example, you can use it to make simple flowers, cut-out designs, models, bows, and drapes, and they will all be soft enough to cut and eat with the cake.
Rolling fondant is mainly used as the covering for a cake. However, it’s firm enough to support the cake decorations but will be soft enough to cut the cake into perfect slices when it dries. Follow this recipe to make your own rolling fondant easily.
Fondant is great for making edible decorations.
You can even make models with fondant, especially if the cake is for a child. For example, I used to make all the models for Christmas cakes with modeling paste until one day a little boy said he was upset because he couldn’t eat my Father Christmas because it was so hard. Ever since if I know children will most likely want to eat them, I have made them from fondant and keep the modeling paste features for the adults.
You can even make gumpaste with fondant.
It’s possible to make gum paste for making flowers by adding gum tragacanth, CMC, or Gumtex to Rolling Fondant, and I know some people swear by it. However, in my experience, I have found that it doesn’t harden to the same extent as real gum paste does, and flowers tend to break if they are being transported.
Also, if you live in an area with high humidity, the finished flowers tend to soften and break if exposed to the atmosphere.
Use fondant to soften your gumpaste
If you make or buy some gum paste that is too stiff to work with, you can add a tiny piece of rolled fondant icing to make it more workable instead of wasting it. Don’t add too much, or your flowers will not achieve a porcelain type hardness that gum paste should.
Make your own better than shop-bought fondant!
For the last 15 years, I have made my rolling fondant icing, and the reason I started making it myself was that factory-made fondant was never consistent. Sometimes it would be too dry, too sticky, and it would tear and even had lumps in it or too many air bubbles. After buying a couple of awful 5K boxes of fondant, I decided enough was enough, and I started making my own, and I have never looked back.
I tried several recipes before settling on one that I liked and have been using it ever since. I use it for all of my cakes, and it is easy to make and produces excellent results.
I follow the recipe accurately, and it produces an excellent fondant that works well, rolls well, covers the cakes well, doesn’t’ tear, and creates a good surface that can be operated with smoothers once on the cake. The bonus is that if I have any left, it will keep for quite a time at room temperature, but if I know I won’t be using it for some time, it freezes well.
Make sure you never run out of fondant.
I often hear bakers complain that they have run out of fondant, it’s the weekend, and the suppliers are closed, so they have no way of getting hold of any to finish an order. Even if you don’t intend to make fondant yourself regularly, it is a good idea to know how to make it and always keep the ingredients in the house in case of an emergency.
One trick to make sure your fondant isn’t too sweet
In the past, when I covered my cakes with rolled fondant, a lot of people would say they couldn’t eat it because it was too sweet.
I talked to a lady one day, and she told me that Royal icing was not as sweet as the “new” fondant icing. Apart from the texture of the two icings being different, Royal icing and fondant icing are both made using icing/confectioners sugar as the main ingredient. I couldn’t think why people thought they were so different.
However, after giving it some thought, I suddenly realized that lemon is usually put into Royal Icing – so problem solved – I now add lemon extract or fresh lemon juice to my fondant icing. I find less of it left on plates.
Rolled Fondant Icing Recipe
Use a sugar thermometer to make sure you get the correct temperature of the boiled sugar.
|1 oz||28 g||Gelatin powder|
|1/4 pint||150 ml||Water|
1. Place the water in a bowl, add the gelatine while stirring. Leave for 10 minutes.
2. Put the bowl over a pan of simmering water and stir until it has dissolved completely – make sure it does not boil. Take the pan off the heat.
|4 oz||114 g||White vegetable fat|
Add the glycerine and white vegetable fat to the melted gelatine, stir and if necessary, return the pan to the heat until everything has melted and combined – again, make sure it does not boil. Take the pan from the heat and set aside.
|1 lb||450 g||Granulated sugar|
|4 oz||114 g||Liquid glucose|
|1 tsp||5 g||Cream of tartar|
|1/4 pt||150 ml||Water|
|3 lbs||1.350 k||Icing/confectioners sugar (sift after weighing|
Lemon extract (or to your taste)
Fresh lemon juice, strained (or to your taste)
1. Put the sugar, liquid glucose, cream of tartar, and water in a heavy-bottomed pan and place over medium heat. Ensure that the pan you use is wider than the gas or electric ring you use, and then the sugar will not burn on the sides of the pan and discolor the fondant.
2. Put some cold water in a larger bowl than the pan you are using and put it to one side – this will be used to stop the boiling process.
3. Stir until the sugar has dissolved, then with a brush that has been dipped in cold water, brush the sugar crystals from the sides of the pan to prevent the whole mixture from crystallizing.
4. Do not stir again once the sugar has melted. Let the sugar mixture come to a boil, then turn up the heat and boil until it reaches the softball toffee stage 240ºF/116ºC.
5. As soon as it reaches the correct temperature, remove the pan from the heat and plunge the bottom of the pan into the cold water to immediately cool it and prevent the toffee from overcooking. Make sure not to get any water into the toffee mixture. Leave for 2 minutes, then remove the pan from the water.
6. Add the dissolved gelatine mixture and the lemon extract or lemon juice.
7. Stir in the icing sugar a spoonful at a time, making sure that it has dissolved before adding the next one.
8. When all the icing sugar has been added to the mixture, it should be cool by this time and be quite thick.
If it is still too warm to work with, I usually press a piece of thick plastic onto the sugar’s surface to exclude all the air and prevent it from drying and leave it to cool.
When it is cool enough, pour the mixture onto a flat surface and knead it until it is smooth and lump-free.
Wrap the finished fondant in a double layer of food-grade cling film and an airtight plastic bag, then place it in an airtight box to ensure that no air can get to it. If you have made a large quantity, divide it into several pieces before wrapping it.
Leave the fondant at room temperature for at least 12 hours before you use it.
To use – If the fondant is sticky, then knead in a little icing/confectioner’s sugar. Keep any fondant you are not using covered at all times to prevent it from drying out.
Always sprinkle your fondant and rolling board with icing sugar when rolling it out.
Makes approximately 5 lbs (2 ¼ kilos) fondant
How to make sure you store it properly
If kept double wrapped in plastic and then placed into an airtight plastic container, the fondant will keep for quite a while at room temperature. If you keep it for a long time, you can store it in the freezer.
Do not store in the fridge – it is liable to get damp and sticky.
Make sure it is at room temperature before you unwrap and use the fondant.
Make your own, and you’ll never buy fondant again!
I hope you’ve found this recipe useful and will make some yourself.
It’s straightforward to make, and I prefer fondant. I make myself shop-bought because I know what has gone into it as I am sure preservatives are put into factory produced fondant.
Also, if I need a quantity of the same color, I add it with the ingredients as I am making it (remembering not to add too much because it will darken as the sugar absorbs it), and that way, I save time and aching arms not having to knead it in.
I wish you success in making rolled fondant, and if you have any questions, please ask in the comments below.