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Rolled
Fondant Recipes for Cakes
Fondant 101
Variations:
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This icing is rolled out
and used as a covering for a
pound
or fruit cake, which is traditionally first covered with a layer of
marzipan
to seal in flavor and moistness of the cake. A light layer of
buttercream
may also be used on top or it can be decorated.
Click for a
Simple Poured Fondant,
best used for cookies or a
Sculpting Fondant,
used for decorations. |
CLASSIC ROLLED
FONDANT: Recipe by Rose Levy Beranbaum
moved to
http://www.baking911.com/asksarahbb/index.php?showtopic=1196
CLASSIC CHOCOLATE
ROLLED FONDANT: Recipe by Rose Levy Beranbaum
moved to
http://www.baking911.com/asksarahbb/index.php?showtopic=1198
MARSHMALLOW
FONDANT - REGULAR AND CHOCOLATE: moved to
http://www.baking911.com/asksarahbb/index.php?showtopic=1100
PASTILLAGE:
Pastillage is rolled Fondant without
any of the softening ingredients (glycerin corn starch or shortening). It is
used mainly for decorative ribbons, three dimensional shapes and appliqués
because it dries bone-dry and crusts more quickly than Fondant.
 | 1 tablespoon gelatin
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| Scant 1/3 cup cold
water (optional: replace 2 tablespoons water with rosewater, orange
flower water or freshly squeezed lemon juice) |
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| 4 cups powdered sugar
(lightly spooned into measuring cup) |
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| 1/2 cup cornstarch
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| Pinch of Cream of
Tartar (optional) |
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Sprinkle gelatin over the
water in a 2-cup heatproof glass measure and let stand for 5 minutes. Set into
a small pan of simmering water and stir until the gelatin is dissolved. (This
can be done in a microwave on high for a few seconds).
Combine the sugar, cornstarch
and optional cream of tartar in a large bowl and make a well in the center.
Add the gelatin mixture and stir with a lightly greased wooden spoon until
blended. Mix lightly with greased hand and knead vigorously in the bowl until
most of the sugar is incorporated. Turn onto a smooth, lightly greased surface
such as Formica or marble and knead until smooth and satiny. If the Pastillage
seems dry, add several drops of water and knead well. If it seems too sticky,
knead in more powdered sugar. The Pastillage will resemble a smooth,
well-shaped stone. When dropped, it should not spread.Rolled Pastillage may be used
at once but seems to work more easily when allowed to rest for several hours.
It is important to keep Pastollage covered to prevent it from drying. Wrap
tightly in plastic wrap and place in an airtight container. It will firm
slightly upon standing.
When ready to roll out, spray
the work surface and rolling pin with nonstick vegetable spray. Click
for rolling and how to apply on a cake instructions.
Rose Levy Beranbaum, The Cake Bible, William Morrow, 1988
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