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Orange 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


1/2 cup orange juice, strained, fresh & ripe
1 1/2 tablespoon unflavored gelatin
2 tablespoons glucose or white corn syrup
1 tablespoons glycerine
2 tablespoons solid vegetable shortening
3 1/2 cups sifted confectioners’ (powdered) sugar
1/2 cup cream
1/4 cup condensed milk
1 teaspoon clear vanilla extract


Place 1/2 of the sifted confectioners’ sugar into a large bowl and make a well in the center. Pour the orange juice 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. 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. Add the cream and the milk. Add the remaining confectioners’ sugar in small amounts, kneading with your hands until pliable. 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.

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