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Rolled Fondant Recipe

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This recipe for Rolled Fondant, by , is from The Cookbook of Elizabeth Ann O'Farrell Zeller, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Zeller
Added: Tuesday, July 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lb powdered sugar and enough for kneading and rolling
1/4 c water
1 T unflavored gelatin
1/2 c light corn syrup
1 1/2 T glycerine
1 t almond extract
food coloring if desired

Directions:
Directions:
Place @ lb sugar in large bowl; make well in center. Place water in small pan and sprinkle on gelatin. Set aside 3 minutes. Stir over low heat until gelatin is dissolved. Remove from heat and stir in corn syrup, glycerine and almond. Dip tip of toothpick into food coloring and stir in gelatin mixture. Pour mixture into well and mix with spoon. Knead by hand until sugar is incorporated (5 or 6 minutes) and fondant forms a smooth ball. If mixture is sticky, add a littley sugar. Place in ziplock bag and let stand overnight at room temperature. Makes enough to cover a 9", 2 layer cake.

To applyl, knead til pliable. Place on smooth surface, sprinkle with sugar. Roll with rolling pin, rotating to prevent sticking. Roll 1/4" thick and large enought to cover top and sides of cake. Roll fondant loosely around rolling pin and carefully unroll on cake. Sprinkle your hands with sugar and smooth fondant starting at top center and work down side to remove air bubbles. Mend cracks and tears by rubbing circular motion. Prick any air bubbles with toothpick.

To make bow or band around cake etc., cut in strips and shape one loop at a time. Allow to dry, then "paste" together with fresh frosting. Loops can be held a part during drying, with wads of plastic wrap.

 

 

 

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