Homemade Rolled Fondant (Sugar Paste)

Directions

1. 1

   Sprinkle gelatin over cold water in a small heatproof bowl. Let bloom for 5 minutes without stirring.

2. 2

   Set the bowl over a pot of simmering water (double boiler). Stir gently until gelatin is completely dissolved and clear.

3. 3

   Add the glucose syrup, glycerin, and vegetable shortening to the warm gelatin. Stir continuously with a wooden spoon until the mixture is smooth and combined.

4. 4

   Remove from the heat before the shortening fully melts — residual heat will finish the job. Stir in vanilla extract and gel coloring if using.

5. 5

   Allow the mixture to cool until just warm to the touch (around 35 °C / 95 °F).

6. 6

   Place 500 g of sifted powdered sugar in a large bowl and make a well in the center. Pour the warm mixture into the well.

7. 7

   Mix with a spoon, then knead by hand, adding the remaining powdered sugar gradually until you have a smooth, pliable, non-sticky dough.

8. 8

   Wrap tightly in plastic wrap and rest at room temperature for at least 30 minutes before rolling out.

9. 9

   Brush your cake with a thin layer of jam, roll out the fondant on a surface dusted with powdered sugar, and drape it over the cake for a seamless finish.