The fondant mat is made from 1/8th inch thick high density food safe material.
It will not stick to fondant or gum paste while kneading or rolling.
Even when you are coloring your fondant, the dye colors will not stain the surface.
No need for powdered sugar, cornstarch, or Crisco to prepare your surface, just roll it out and peel off easily.
It’s rigid so it will not roll up on you while working and there’s no need to tape it down.
The two size fondant work mat surfaces we currently offer are:
23.5” x 23.5” for rolling out fondant to cover cakes and
11.5” x 23” perfect for making fondant or gum paste flowers and cutouts. Yes, use cutouts safely without worrying about cutting or damaging your work mat.
Place the fondant work mat on a gripping shelf liner. Use any number of gripping shelf liners available. The 24 inch x 6 foot white Duck brand at Wal Mart is around four dollars. Apply fondant or gum paste and roll out, cut out, color, or knead.
• 1 package .25 oz of unflavored gelatin
• ¼ cup cold water
• ½ cup of clear glucose (corn syrup)
• 1 tablespoon glycerin
• 2 tablespoons of shortening
• 1 teaspoon any flavoring
• 8 cups (2lbs.) sifted powered sugar
Mix water and gelatin and let stand for 5 minutes. Heat in microwave about 30 seconds. Add shortening and stir until melted. Pour into glycerin and glucose mixture.
Add flavoring. Pour into the powdered sugar and fold until blended. Knead the fondant until smooth and workable. When kneading and rolling fondant, be sure to use a powdered sugar work surface to keep fondant from sticking.
This type of rolled fondant is the most time consuming but it tastes great!
It also makes great dough for children to play with as mine do. It tastes great and works just like edible play dough for kids. This is how to make fondant fun!
• 1 16oz bag of mini marshmallows
• 3 tablespoons of water
• 2 lbs. powdered sugar and optional flavoring
How to make fondant very easy, all you do is put the marshmallows in a microwave safe bowl, add the water, and put it into the microwave for 2 minutes.
Stir marshmallows making sure it’s all melted, then add your flavoring and powdered sugar to your liking. Knead dough on a powdered sugar surface and keep adding powdered sugar to make dough less sticky and more workable. There you have it!
Allow your fondant to set up overnight covered. Before you use, microwave for 30 seconds and knead until smooth and pliable.
Use fondants to help cakes come to life.
• 1 cup of shortening or butter
• 1 cup of clear corn syrup
• ½ tsp fine salt
• 1 tsp clear vanilla extract
• ½ tsp any flavoring
• 2lbs of powdered sugar
Mix shortening, syrup and flavorings together. Add powdered sugar one cup at a time.
If you want to make a chocolate rolled butter cream fondant just add ½ cup of cocoa to sugar before mixing.
My favorite tasting fondant would be the regular rolled fondant just because it has a more buttery flavor because I use butter flavored shortening and butter flavoring.
The buttercream fondant is shinier and is used mostly for wedding cakes. The Marshmallow is easier to make. I like using all 3, but when I make your custom cake, it will be to your liking, you choose the fondant cake decorating type we will use.