For the Rollfondant for the wedding cake I used the recipe I found in “advanced bread and pastry” from Michael Suas. Its can be made using a kitchen machine – something I like very much because it saves me from kneading a sticky sugar dough with my hands.
- 19g Gelatine
- 175g water
- about 3 kg powdered sugar
- 430g Glucose syrup
- 39g Glycerine
- 78g Shortening
Bloom gelatine for 5 min water, then warm the water until the gelatine is dissolved. Add glucose syrup and glycerine and heat to 43°C. Add Shortening to the mixture.
Sieve the powdered sugar and place 2.5 kg in the bowl of the kitchen machine. Pour the glucose gelatine mixture in the sugar and knead until homogenous. Now add powdered sugar until a soft only a little bit sticky dough has formed.
Before using cool the airtight wrapped fondant for 24 hours in fridge.