Luxurious Vanilla Rolled Fondant
Elevate your cake decorating game with this rich and flavorful homemade rolled fondant. Unlike store-bought varieties that can taste overly sweet and artificial, this fondant is made from scratch with quality ingredients, resulting in a deliciously smooth texture and a natural sweetness that compliments your cakes beautifully. Ideal for weddings or special occasions, this fondant is perfect for covering cakes, creating intricate decorations, and achieving a polished finish. Note: For vibrant colors, you may need to adjust the recipe slightly, as adding too much food coloring can lead to crumbling.
10
Servings
N/A
Calories
7
Ingredients
Ingredients
Unflavored gelatin
1/4 ounce (None)
Cold water
1/4 cup (None)
Corn syrup
1/2 cup (None)
Glycerine
1 tablespoon (None)
Shortening
2 tablespoons (None)
Vanilla extract (or your flavor of choice)
1 teaspoon (None)
Confectioners' sugar, sifted
6 cups (Sift before measuring)
Instructions
1
In a small bowl, combine the unflavored gelatin with cold water and let it sit for about 5-10 minutes until it thickens.
2
Gently warm the gelatin mixture in a heatproof bowl over a double boiler or in the microwave until just dissolved. Do not allow it to boil.
3
Once dissolved, add the corn syrup and glycerine to the mixture and stir well to combine.
4
Add the shortening and continue to stir until it melts completely; then remove from heat and stir in the vanilla extract. Allow this mixture to cool until it reaches a lukewarm temperature.
5
In a large mixing bowl, place 4 cups of sifted confectioners' sugar and create a well in the center. Gradually pour the lukewarm gelatin mixture into this well, using a wooden spoon to mix until the sugar is incorporated.
6
Continue adding the remaining confectioners' sugar a little at a time while mixing until the mixture becomes manageable and not excessively sticky.
7
Switch to your hands and knead the fondant, incorporating any remaining sugar, while ensuring to dust your hands and the working surface with extra confectioners' sugar to prevent sticking. Knead until the fondant is smooth, pliable, and non-sticky.
8
If the fondant is too soft, add more confectioners' sugar. If it's too stiff, add water one drop at a time until you reach the desired consistency.
9
Once kneaded to perfection, wrap the fondant tightly in plastic wrap and place it in an airtight container. Allow it to set for at least 12 hours before use to achieve the best texture.
10
When you are ready to use the fondant, lightly dust your work surface and rolling pin with cornstarch. Roll out the fondant to your desired thickness, and then carefully cover your cake, smoothing it out as needed.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Luxurious Vanilla Rolled Fondant?
It is a rich, flavorful homemade cake covering made from quality ingredients that provides a smooth texture and natural sweetness.
Is this fondant better than store-bought brands?
Yes, many find it superior because it lacks the overly sweet and artificial taste often found in commercial varieties.
What are the main ingredients in this recipe?
The ingredients include unflavored gelatin, cold water, corn syrup, glycerine, shortening, vanilla extract, and confectioners' sugar.
How do I prepare the gelatin?
Combine the gelatin with cold water and let it sit for 5-10 minutes until it thickens before warming it to dissolve.
Can I boil the gelatin mixture?
No, you should gently warm it until just dissolved but do not allow it to reach a boil.
When do I add the corn syrup and glycerine?
Add these to the mixture once the gelatin has been fully dissolved.
How is the shortening incorporated?
Stir the shortening into the warm gelatin mixture until it has melted completely.
At what point is the vanilla extract added?
Remove the mixture from the heat and then stir in the vanilla extract.
Can I use different flavors?
Yes, you can use vanilla extract or any other flavor of your choice.
What temperature should the gelatin mixture be before adding sugar?
The mixture should be allowed to cool until it reaches a lukewarm temperature.
How do I start mixing the confectioners' sugar?
Place 4 cups of sifted sugar in a bowl, create a well, and gradually pour in the lukewarm gelatin mixture.
What tool is best for the initial mixing?
A wooden spoon is recommended for incorporating the sugar until the mixture becomes manageable.
When should I switch to kneading by hand?
Switch to your hands once the mixture is manageable and no longer excessively sticky.
How do I prevent the fondant from sticking to my hands?
Ensure your hands and the working surface are dusted with extra confectioners' sugar.
How do I know when the fondant is finished?
Knead it until the fondant is smooth, pliable, and non-sticky.
What should I do if the fondant is too soft?
Incorporate more confectioners' sugar until you reach the desired consistency.
How do I fix fondant that is too stiff?
Add water one drop at a time and knead until the fondant reaches the correct texture.
How should the fondant be stored?
Wrap it tightly in plastic wrap and place it inside an airtight container.
How long does the fondant need to rest?
Allow the fondant to set for at least 12 hours before use for the best results.
Why is resting the fondant important?
Resting for 12 hours allows the fondant to achieve its optimal texture and consistency.
How do I roll out the fondant?
Lightly dust your work surface and rolling pin with cornstarch to prevent sticking while rolling.
Can I use this fondant for weddings?
Yes, it is ideal for weddings or special occasions where a polished and professional finish is desired.
Can I add food coloring to this recipe?
Yes, though you should be careful not to add too much as it can lead to the fondant crumbling.
What is the serving size for this recipe?
This recipe is designed to provide approximately 10 servings.
How much confectioners' sugar is needed in total?
The recipe calls for approximately 6 cups of sifted confectioners' sugar.
Should the sugar be sifted before measuring?
Yes, the recipe specifies that the sugar should be sifted before it is measured.
What amount of corn syrup is required?
You will need 1/2 cup of corn syrup for this fondant recipe.
What is the purpose of glycerine in fondant?
Glycerine helps to keep the rolled fondant soft and pliable.
How much shortening does this recipe use?
The recipe requires 2 tablespoons of shortening.
Is this recipe suitable for intricate decorations?
Yes, the smooth and pliable nature of this fondant makes it perfect for creating detailed cake decorations.