Chocolate Rolled Fondant
Rolled Fondant is an icing substance that is rolled out and used as a covering for cake, which traditionally is first covered with a layer of marzipan or a thin layer of buttercream icing or apricot glaze to seal in flavor and the moisture of the cake. Cakes covered with rolled fondant can be decorated with royal or buttercream icing.
Enough to cover a 10" x 4" high cake
2 pounds sifted confectioners (powdered) sugar
1/4 cup cold water
1 tablespoon unflavored gelatin
1/4 cup glucose or white corn syrup
1 1/2 tablespoons glycerine
2 tablespoons solid vegetable shortening (optional)
4 ounces unsweetened chocolate, melted or
1/2 cup cocoa
1 teaspoon flavoring such clear vanilla extract or almond extract
paste or liquid coloring if desired
Place sifted confectioners sugar into a large bowl and make a well in the center. Pour the water into small saucepan and sprinkle the gelatin on top to soften for about 5 minutes. Gently heat the gelatin and stir until it is dissolved and clear. Do not boil. Remove from the heat and add the glucose or syrup, glycerine and shortening, stirring until well blended. Pour the mixture into the well of sugar and mix until most of the sugar is blended. Knead with your hands until all of the sugar is combined and the mixture becomes stiff. Knead in melted chocolate. If the mixture is very sticky, add small amounts of confectioners sugar.
Shape the mixture into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature overnight in an airtight container.
To make a chocolate brown colored fondant without the chocolate taste, knead in brown icing color with a small amount of red icing color to white fondant.
Excess rolled fondant can be stored for 2 months in an airtight container. Do not refrigerate or freeze. Iced cake can be stored at room temperature for 2-3 days.
Prior to applying fondant, the cake must be covered in apricot glaze and/or buttercream icing to seal in freshness and moisture.
Use 1/2 cup liquid glucose or white corn syrup, when using cocoa instead of melted chocolate.
While the gelatin mixture is still hot, you need to work fast before it begins to gel or it will be very difficult to work with. Mix from the center of the well out. Do not mix it all at once or the texture will change. Add small amounts of the confectioners sugar at a time to keep the fondant nice and pliable. If you add the sugar all at once, the fondant will be stiff and rubbery making it difficult to work with. The fondant needs to be completely kneaded, it cannot be partially kneaded then completed later.
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