Rolled Fondant Icing for Wedding Cakes
- 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
- 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.