Rolled fondant is a dense, smooth dough of white sugar, comparable to a cake batter used to decorate cakes. Rolled fondant can be rolled up and placed on a cake. Fondant originates from the word “fondre” which means to dissolve and is so named because it melts in your mouth when eaten. The fondant can be used as modeling paste or to build wedding cakes and fondant cakes for all occasions. Fondant is something new in this country and has been gaining recognition for the past ten years. Rolled Fondant has been well known in Europe and other countries for decades. The influence is spreading here as the availability of prepared fondant increases. Rolled fondant is sold to the bakery and foodservice industry at 20 lb., 5 lb. and 2 lb. cubes. Rolled fondant products should be stored in a sealed container and will last up to a year.

This is what the professionals do to prepare your Rolled Fondant. After removing your fondant from the container, separate the product into smaller pieces and place it in a bowl with a dough hook. Covering or spraying the bowl and hook with shortening will prevent the icing from sticking and allow for smooth removal of the product once mixed. Mix on low speed for 1-2 minutes, kneading the frosting until smooth and even. Color or flavor can be added before mixing. Of course, you can knead the dough by hand if you don’t have a mixer. Note: Comparable to chewing gum, the chewing gums in Rolled Fondant turn out to be more flexible and extensible once worked, so it is essential to knead well before spreading them.

Adding extra gum will make the frosting more spreadable and will also make the product dry faster. Prepared gum paste (gum paste) is available for this purpose and is perfect for the production of sugar flowers and more. Gumpaste flowers can also be made long before use.

Regular changes in weather temperature may require the ice formation to soften or become slightly stiffer. If you feel the need to toughen the product, knead the dough with a little powdered sugar. Adding a couple of drops of glycerin to the fondant will soften the frosting during the colder winter months; however, once the product is stored at room temperature, no add-ons or product changes are required.

Every time your Rolled Fondant is exposed to air it will dehydrate, so proper storage is very essential. I suggest keeping it in the original bucket after use. Your covered cakes can be refrigerated and / or frozen. In doing so, the cake must be kept covered or packed, as refrigerated units often have high humidity that can cause condensation of water on top of the cake surface.

This is a great tool for determining roughly how much fondant you will need to properly cover a cake. – Cake diameter 6 “Net weight required 10 oz. – Cake diameter 8” Net weight required 12 oz. – Cake diameter 10 “Net weight required 18 oz. – Cake diameter 12” Net weight required 24 oz. – Cake Diameter 14 “Required Net Weight 48 oz.

These are the typical ingredients for white / vanilla rolled fondant. Every manufacturer is different, so do not take the following as an exact fact. Sugar, corn syrup, palm oil, flavorings, gum tragacanth, titanium dioxide, glycerin, cellulose, cornstarch, potassium sorbate, acetic acid. Most are also made with zero grams of trans fat, zero grams of cholesterol, gluten-free, dairy-free, nut-free, and no animal-based ingredients. Check each label to make sure it is certified kosher.

The beautiful creations made with Rolled Fondant have become increasingly popular with consumers and are very rewarding for the baker. Some of the best known and famous cake designers and sugar artists use Rolled Fondant and Gum Paste. These products can be seen on cable and satellite television food shows such as “Ace of Cakes” (Food Network), “Cake Boss” (TLC), “Food Network Challenge”, “Ultimate Cake Challenge” (TLC). The best patisseries, bakeries and patisseries use Rolled Fondant and Gum Paste products to achieve their edible artwork.

There is a brand of rolled fondant made in the USA. The name of this company is Satin Fine Foods. Their products are made with the taste of Americans in mind. Its characteristic flavor is incomparable. In my opinion, it has excellent stretch / flexibility when unfolded, has no handling issues, and appears unbreakable. The fine satin texture allows it to roll terribly fine. The product is certified Kosher Pareve.

After modeling the decorations, your pieces will dry just as you planned. A high quality rolled fondant will not overly dry or crack. A high-quality rolled fondant seals the cake, keeping it moist and fresh while increasing the shelf life of the cake. The entire cake can be refrigerated or frozen as soon as it is covered.

In closing, I want to explore increasing your profit margins with the use of Rolled Fondant. With costs well below those of dairy products used in buttercream mixes, the profit margin has grown for bakeries that offer specialty bakery products that use Rolled Fondant. The item produces a quality cake with an elegant appearance that is gaining popularity in the baking industry and in the retail sector.

For more information, visit your nearest oasis cake decorating supply store.