There are many types of fondant but today I am making Rolled Fondant. Rolled fondant or sugar paste is like sweet dough. Glycerin, glucose gelatin and shortening are added to make the dough pliabe.
Icing sugar is added to make it sweet and of course food colouring to make different colours of sugar paste.
This type of fondant is used to decorate cakes, biscuits, cookies, cupcakes etc or to make other objects to decorate the cakes.
If you do not add the gelatin, shortening and glycerin and use only icing sugar, water and glucose then you have a fondant which can be poured on top of cakes.
I have been intending to make rolled fondant since the first years of blogging but kept postponing it as I could not find all the ingredients listed.
Several years back I had bought some of the ingredients but never made it because I couldn’t find shortening.
At the time I could not find edible glycerin and after discussing this with my pharmacist he ordered some for me.
Shortening is an ingredient which is not used in Greece. After discussing this with my friend Eftychia of Dream of Cakes, who is a fondant expert, I decided to experiment and use a substitute.
I made a bit of google searching to see if I could find a substitute to use in Greece and found a thread on Nigella saying that Nea Fytini (vegetable oil) can be used.
I bought some but by the time I decided to make the fondant, I used “fytini” to make some pie crust.
However, since I could use fytini, I decided to use Ariston vegetable oil which is a similar vegetable oil but with 5% butter content, which I have used in the past and liked.
Powdered gelatin was also difficult to find. Now that I have made the fondant, I can easily make the recipe with gelatin sheets as well.
I am not very fond of using food colours and I rarely use them. However, I wanted to try them to see the result.
The only food colours I found were in liquid form. Unfortunately a few drops made a very pale colour, which was not what I wanted for a recipe I have in mind, so I had to add much more.
You can find Efti’s recipe and instructions here.
I am posting mine, as I weighed the ingredients I used so I am giving you the ingredients by weight and cups.
Instead of making the fondant by hand I used the stand mixer using the dough hook and it came out perfect and in no time.
The end result will be very sticky and will look as if more sugar is necessary but don’t add any more.
The sugar paste I made was used to decorate my Christmas Cake. It is a fool proof recipe which I recommend that you give it a try.
I had made the sugar paste about a week earlier and all that was needed was to knead it in my hands a little bit to soften.
I worked on a silicone mat and covered it with cling film on top to roll out the dough. If you don’t have a silicone mat, use parchment paper.
I used the same rod which I use to make phyllo and the technique of rolling it was the same.
There was no need to use icing sugar during the rolling process.
As I said during the first attempt to make sugar paste decorations, I did not have any tools. The only ones I used was a cookie cutter to cut circles and the Christmas tree cookie cutter.
To cut the leaves, I just used my imagination and a knife to shape them. To make the roses I used five circles for each one. I started by forming the first one into a cone and then I added “petals” around the cone.
The end part where I was holding it was long and when I finished each rose I just cut it off and kept only the rose.
You can find many Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.
Other relevant recipes:
Kopiaste and Kali Orexi,