Sugar paste

pâte à sucre, roll icing, rolfondant


  • 600gr fondant S11
  • 300gr fondant S11 (keep separately)
  • 15gr gelatin
  • 45gr water
  • 125gr melted fat (Shea)
  • 105gr glucose syrup
  • 15gr glycerin
  • (5gr vanilla)
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  • 1

    Weigh the ingredients.

  • 2

    Mix gelatin with water at 50°C and add the melted fat. The fat has to have a temperature of approximately 80°C (in microwave 7 minutes at 600W).

  • 3

    Add the glucose and glycerin. Mix it all and heat at a temperature of about 90°C (in microwave for 2 minutes and 30 seconds at 600W).

  • 4

    Knead together with 600gr S11 in powder form and 5gr vanilla for 1 minute on low speed and 1 minute on high speed.

  • 5
    Add the 300gr remaining S11 in powder form and knead 2 minutes at low speed and 3 minutes at high speed.
  • 6

    Use fondant S11 to roll the fondant out.

  • 7

    Warm the dough for later use in the microwave during 2 minutes at 300W and knead it.