Rolled Fondant

There are two kinds of fondant: liquid fondant, which is the shiny glaze you see on the tops of napoleons and éclairs, and rolled fondant. Essentially confectioners’ sugar held together with gelatin and smoothed out with corn syrup and a little shortening or glycerin, rolled fondant can be rolled out into sheets much like pie crust and used to decorate luxurious cakes—it is often used on wedding cakes. A sheet of rolled fondant is easy to make and gives a professional look to any cake.