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Rolled Fondant Icing for Wedding Cakes
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Traditional Smooth Topping for Wedding Cakes

Bon Appetit June 1980

  • 1 tbsp (15 ml) unflavored gelatin
  • 1/4 cup (60 ml) cold water
  • Or 2 tbsp (30 ml) Rosewater mixed With 2 tbsp (30 ml) cold water
  • 1/2 cup (125 ml) glucose syrup
  • 1 tbsp (15 ml) glycerin
  • 2 tbsp (30 ml) solid white vegetable shortening
  • 2 lbs (.9 kg). powdered sugar
  • nonstick spray
  • powdered sugar
  • cornstarch
  • Soften gelatin by sprinkling over water in 2 cups (475 ml) glass bowl.
  • Set in small pan of simmering water and stir until gelatin is dissolved.
  • Blend in glucose and glycerine.
  • Add shortening and stir until melted.
  • Remove from heat.
  • Place sugar in large mixing bowl and make well in center.
  • Add gelatin mixture to well and stir with wooden spoon until blended; then mix with hands and vigorously knead in bowl until smooth.
  • If mixture seems too dry, add several drops of water, rosewater or corn syrup and knead again.
  • If mixture seems too sticky after kneading, add more powdered sugar and knead again.
  • To assemble:
  • Spray work surface and rolling pin with nonstick spray.
  • Dust with powdered sugar and cornstarch.
  • Roll fondant into desired shape large enough to cover cake top and sides, rotating it after every 2 or 3 rolls to prevent sticking.
  • Dust top with powdered sugar and cornstarch.
  • Elevate layer from work surface for easier access to all sides.
  • Slip fists gently under fondant; then lift onto layer, covering evenly and completely.
  • Trim excess.
  • Smooth fondant gently with hands until it covers top and sides of cake.
  • Trim again as necessary.
  • Brush away any cornstarch or sugar.
This is wonderful for a smooth look and fairly easy to work with unless you have a huge bottom layer. A good site for info. about wedding cakes is www.pastrywiz.com.

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