Rolled fondant

Ingredients for 1 servings:

• 1 tbsp gelatin, ground
• 5 tbsp water, cold (with added flavoring liquids, such as Cointreau)
• 10 tbsp glucose (dextrose mixed with water in a ratio of 1:1) and 1 tbsp glycerin (from the pharmacy)
• 2 tbsp palm fat, palm oil, coconut oil or similar
• 160 tbsp powdered sugar, sifted
• 2 drops of food coloring

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Festive coating for wedding and themed cakes

Let the ground gelatine swell with some of the water for 5 minutes. Then heat gently (you can also use a microwave for just a few seconds). Add the glucose and glycerin, add the fat, and heat gently on the stovetop until melted. Remove from the heat. Put the powdered sugar into a bowl and make a small well. Pour in the liquid mixture and mix it in with a greased wooden spoon. Now add the remaining water and coloring as needed. Be careful, only add a little at a time; the mixture can easily become too wet, and you’ll need to add a proportional amount of powdered sugar until it becomes kneadable again. With floured hands (or dusted with powdered sugar in this case), knead the mixture into a matte, firm mass. The surface should be as smooth as a stone. If it’s sticky, add more powdered sugar. If it’s too dry, knead with greased hands. A kneaded ball of fondant should be firm and smooth. When laid down, it should open easily but still retain its shape. When bent, it should tear but not break. If you’re not using it immediately, wrap it in plastic wrap. Otherwise, it will dry out quickly.