Rolling Out Fondant Icing

This is the first time i ever used fondant and i am pleasantly suprised with the results.

Rolling out fondant icing.

Fondant is a smooth sugar paste cake coating that is rolled out with a rolling pin. Cut the excess fondant at the back of the cake and line up the seam. If you have ever wondered how professionals got their cakes to look so smooth this is the secret. But before you manipulate your fondant you ll need to roll it out first.

Here s a tip for those who can t figure out how to get it on the cake roll the fondant between sheets of wax paper and then reverse roll it onto the rolling pin with a layer of wax paper on the fondant. How to roll out fondant. Adhere it to the cake with extract around the base covering the showing cake board. Do note that using a high ratio of shortening imparts extra creaminess into the fondant icing.

The fondant created with this recipe is soft and pliable with just the right amount of stretch it is perfect for sealing and decorating cakes. The fondant will store for a couple of weeks in a sealed container in the fridge or freezer. Fondant is a form of cake icing that can be shaped and molded across a cake or into figurines letters and other designs. Poured fondant or fondant icing is a sweet creamy paste that can be used as a filling or icing for pastries such as éclairs and napoleons.

However this process is relatively. To use rolled fondant roll it out with a rolling pin on a surface coated with additional powdered sugar. Poured fondant icing. Rolled fondant can dry out quickly.

The smoothness of this icing allows you to decorate a cake more extravagantly then you can with your typical icing. For large sheets to cover cakes and cupcakes and for cutting out decorations you will want to roll out a sheet about 1 4 to 1 8 inch thick. Tips for working with rolled fondant.