Decorating Benefits and Recipe for Rolled Fondant.
Sugar Art is a becoming a popular niche in a number of pastry art circles. Shows like Ace of Cakes and Cake Boss tend to demonstrate the versatility in pulled sugar, marzipan, chocolate plastic, and the ultimate cake decorating medium, rolled fondant!
Rolled fondant is quite possibly the world’s most popular cake decorating medium because it is so easy to work with. And if it tears, all you need to do is pinch it and smooth it out. If bubbles form on your final Sugar Art masterpiece all you have to do is take a needle and prick the bubble and smooth it out. It’s basically like working with Sugar Art play dough, just a little more appetizing.
Let’s discuss this real quick. Do you know what fondant is? Most people have an idea, but essentially, fondant is made of the following:
Ingredients for Rolled Fondant
*1/4 cup cold water
*1/2 cup light corn syrup
*1 tablespoon gelatin (unflavored)
*1 teaspoon vanilla (or flavoring of your choice)
*1 tablespoon glycerin (available from most craft sites and stores)
*1 tablespoons vegetable shortening (solid)
*4 cups powdered sugar (sifted)
– Here’s how you make it:
1. Pour water into a sauce pan. Sprinkle gelatin into the water for an even distribution. Dumping it in might cause clumps to form, which is not the best texture to have in fondant.
2. Sift the powdered sugar into a big bowl. Over a low heat, warm up the water and gelatin while stirring non-stop until the gelatin dissolves completely. Add light corn syrup, glycerin. and shortening. Keep mixing until everything is melted and uniform in color and thickness. Move your saucepan away from heat.
3. Stir in the vanilla or flavor of your choice, and then pour the contents of the saucepan into the powdered sugar bowl. Mix the bowl with a dampened wooden spoon until the steam fades and it’s cool enough to touch.
4. Grab your vegetable shortening, lather up, and start kneading. Work the fondant dough until all the powdered sugar is mixed in.
5. Dump the fondant dough onto a greased work surface, and keep kneading it until it’s got a nice elastic play dough consistency. If it gets too dry and won’t stretch like play dough, then add a little more shortening and work it in until you get that nice flexible consistency.
6. It’s time to put your fondant away. Shape the fondant into a couple of equal sized balls, and squish them into a couple of patties. Grab some plastic wrap, make sure you get all the air out, wrap it a couple more times, and voila, you’re all set to store it. Let it settle for a few hours in the fridge before using it. It’ll be good in the fridge for 6-8 weeks, and up to a year in the freezer.
That’s all there is to it. And the things you can do are amazing. The various things you can create with this Sugar Sculpture play dough are truly limitless. There are a number of amazing artists out there that will inspire you, just google talent like Susan Notter, Michelle Wibowo, and Scott Clark Woolley. They are just a few of the masters who really know their way around Sugar Art mediums.
The more you work with sugar, the easier it gets. There should be a new term to describe Sugar Art such as “Sugar Easy” because that’s what you’ll make it look like after playing around with this stuff enough. Have fun in your fondant adventures, and hopefully you’ll like the recipe.
- Easy Fondant Recipe – On Craftsy!
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