Basic Rolled Fondant. When coloring rolled fondant, use a paste color over a liquid — it is more concentrated in color and texture. The advantage of using paste food coloring to color fondant. This basic fondant recipe is a very traditional, classic fondant recipe.
Ingredients of Basic Rolled Fondant
- Prepare of light corn syrup.
- Prepare of shortening.
- You need of confectioner's sugar.
- You need of salt.
- Prepare of clear vanilla.
Why homemade rolled fondant is better. It's true, most people don't like the taste of fondant. But I think most people have only eaten commercially made fondant. Some brands are better than others.
Basic Rolled Fondant step by step
- In a large bowl, stir together the shortening and corn syrup..
- Mix in the salt and vanilla flavoring, then gradually mix in the confectioner's sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand..
- If the dough is sticky, knead in more confectioner's sugar until it is smooth..
- Store in an airtight container at room temperature ou in the refrigerator..
- To use, roll out on a clean surface that has been dusted with confectioner's sugar until it is 1/8 inch thick or thinner if you can..
- Drape over frosted and chilled cake and smooth the sides down, or cut into strips to make bows or other decorations..
Before rolling out fondant, knead it until it is a workable consistency. If fondant is sticky, knead in. Be aware that you want the cake under the fondant to be very stable and rather basic in shape. Rolled fondant is a sugar paste that, as the name implies, can be rolled. It is used to cover cakes to give it a nice, smooth finish.