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 flower designs for cupcakes, make cut-out designs, models, bows and drapes for your cake. Unlike decorations made with gum paste, they are all edible.
Fondant plus gum is possible but not so good
Producing a gum paste, for making flowers, by adding gum tragacanth, CMC Tylose or Gumtex to Rolling Fondant Icing is possible. However, it does not harden to the same extent that real gum paste does. Also, if you live in an area that has high humidity, the finished flowers tend to soften and break if exposed to the atmosphere.
Soften gum paste
If you make or buy some sugar gum paste that is too stiff to work with, instead of wasting it, you can add a tiny piece of rolled fondant icing to make it more workable. Don’t add too much or your flowers will not achieve a porcelain type hardness that gum paste should.
I thought it would be a good idea to give you the recipe for rolling fondant, in case you can’t buy it where you live or if you just want to have a go at making it yourself.
Never run out
I often hear bakers complain that they have run out of fondant, it’s the weekend and the supplier is closed so they have no way of getting hold of any to finish an order. That is why it is a good idea to know how to make fondant yourself and always keep the ingredients in the house in case of an emergency,
Best, Easy, Rolled Fondant Recipe
I think this is the best, easy, rolled fondant recipe that I have ever made. I rarely buy ready-made fondant so this is the homemade fondant icing recipe I use for most of my cakes.
You will notice that I have given the option to add some lemon extract to the fondant icing. 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 was talking to a lady one day and she told me that Royal icing was not as sweet as the “new” fondant icing. Royal icing and fondant icing are both made using icing/confectioner’s sugar as the main ingredient so I couldn’t think why people thought they were so different.
However, after giving it some thought, I suddenly realised that lemon is usually put into Royal Icing – so problem solved – I now add lemon extract to my fondant icing and most people like it and I find less of it left on plates.
Use a sugar thermometer to make sure you get the correct temperature of the boiled sugar.
White Rolled Fondant Icing Recipe
- Place the water in a bowl, add the gelatine whilst stirring. Leave for 10 minutes.
- Put the bowl over a saucepan of simmering water and stir until it has dissolved completely – make sure it does not boil. Take the pan off the heat.
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.
Granulated cane sugar
Cream of tartar
Icing/confectioners cane sugar – sifted
Lemon extract (or to your own taste)
- Put the sugar, liquid glucose, cream of tartar and water in a heavy-bottomed pan and place over a medium heat. Make sure that the pan you use is wider than the gas or electric ring you use, then the sugar will not burn on the sides of the pan and discolour the fondant.
- Put some cold water in a bowl that is larger than the pan you are using and put to one side – this will be used to stop the boiling process.
- 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 crystallising.
- Do not stir again once the sugar has melted. Let the sugar mixture come to the boil then turn up the heat and boil until it reaches the softball toffee stage 240ºF/116ºC.
- 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 in order to immediately cool it and prevent the toffee overcooking, make sure not to get any water into the toffee mixture. Leave for 2 minutes then remove the pan from the water.
- Add the dissolved gelatine mixture.
- Stir in the icing sugar a spoonful at a time, making sure that it has all dissolved before adding the next one.
- When all the icing sugar has been added the mixture, it should be cool by this time and will be quite thick.
If it is still too warm to work with, I usually press a piece of thick plastic onto the surface of the sugar to exclude all the air and to prevent it drying and leave it to cool.
When it is cool enough, pour the mixture onto a flat work 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 make sure 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/confectioners sugar. Keep any fondant you are not using, covered at all times to prevent it from drying out.
Always use icing sugar when rolling it out.
Makes approximately 5 lbs (2 ¼ kilos) fondant
Storage 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 are going to keep it for a long time then you can store it in the freezer. Do not store in the fridge. Make sure you leave it to get to room temperature before you unwrap and use the fondant.
I hope you’ve found this useful and have success in making rolled fondant