Rolled Fondant

Rolled Fondant

Ingredients:

Unflavored gelatin                  1 envelope

Cold water                             ¼ cup

Glucose                                   ½ cup

Solid vegetable shortening     2 tbs

Glycerin                                   1 tbs

Confectioners' sugar                8 cups (about 2 lbs)

Icing color as desired

Flavoring as desired

Method:

Step 1

Combine gelatin and cold water; let stand until thick, about 3 
           minutes.

Place gelatin mixture in top of double boiler and heat and stir until 
           dissolved.

 Add glucose, mix well.

Stir in shortening; just before completely melted remove from heat.

 Add glycerin, flavoring and color. Cool until lukewarm.

Step 2

In large bowl, place 4 cups confectioners' sugar; make a well.

 Pour the lukewarm gelatin mixture into the well and stir with a
 wooden spoon, mixing in sugar and adding more, 
      a little at a time, until stickiness disappears.

 Knead in remaining sugar.

 Knead until the fondant is smooth, pliable and does not stick to
        your hands.

If fondant is too soft, add more sugar; if too stiff,
        add water (a drop at a time).

 Use fondant immediately or store in airtight container in a cool, dry place.

Step 3

Use fondant immediately or store in airtight container at room 
        temperature until needed.

If storing longer than 1 week, refrigerate.

Bring to room temperature before kneading.

            Do not freeze. When ready to use, knead again until soft.

Step 4

This recipe yields enough to cover a 10 x 4 in. high round cake.

 If fondant becomes dry, either by adding too much sugar or air drying,
 add small  amount of solid vegetable shortening and knead thoroughly.

            Minion with fondant

               Tennis Themed Cake