Heny Sison


Rolled Fondant
by Heny Sison

1 Tbsp unflavored gelatin
1/4 cup cold water
1/2 cup liquid glucose (PENCO)
1 Tbsp PENCO glycerine
2 Tbsp shortening
2 pounds PENCO powdered sugar about 7 cups


1    Put gelatin and water in a small glass container in a small pan of boiling water. Leave until softened about 5 minutes, then stir until dissolved. Add glucose and glycerine. Stir over low heat until well blended. Add shortening; make a well in the center of the powdered sugar. Pour liquid mixture into the sugar. Stir with wooden spoon, then mix with hands and knead until smooth. Spray the table and rolling pin with PAM, the dust with powdered sugar and cornstarch to roll fondant.

2    To make Chocolate Fondant:
3    Mix 350 grams of melted chocolate with 1/2 cup beaten whipped cream. Add to rollec fondant, knead and add powdered sugar.
4    For other colored fondant.
5    Add few drops to portion of fondant. Knead. Do not add color to Chocolate fondant.

1. Use carrot cake, fruit cake or banana with nuts cake.
2. Brush cake with light syrup before covering with fondant.
3. To roll fondant, place cornstarch on table. Knead until pliable and smooth. Burst bubbles with pin.

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