Ingredients

Rolling Pin Cake
Tools Needed:   jelly roll, white fondant, brown food color, buttercream, piping bags, tips, gloves, confectioners’ sugar, rolling pin, off-set spatula, pizza cutter, dowel, dowel cutters
Jelly Roll-Make from scratch with a recipe you have or purchase one.
Buttercream /frosting and confectioner’s sugar-use recipe or buy frosting at a grocery store
Off-set spatula, rolling pin, dowel, dowel cutters, Wilton Fondant, piping bags, gloves, brown liquid gel food coloring, pizza cutter-purchase at any crafts store.
 

Directions

1. Before working with your fondant, cover your jelly roll with buttercream. It doesn’t have to look perfect because you’ll be covering it with the fondant and the buttercream will help the fondant stick.
2. The first step in making our rolling pin cake is coloring our white fondant a brown rolling pin color.
3. Pull your white fondant out of the bag and figure out how much you’ll need to cover your jelly roll. Tip: Put the excess fondant bag into the bag and wrap it up so it doesn’t dry out.
4. Because of the oils in your hands, put gloves on to begin kneading the white fondant. Knead to warm up so it’s easy to work with.
5. Starting with the white fondant add some of the brown liquid gel food coloring and continue to play with the fondant to work the color in.
6. Spread confectioner’s sugar onto your table or board and knead the fondant just like dough. Watch for the pocket of food coloring to see where the color comes through. Tip: you can spread confectioner’s sugar or flour on your table or board but since we’re using fondant that is sugary and it’s for a cake it makes sense to use the confectioner’s sugar.
7. Continue to work the fondant so the color comes through. Tip: A liquid gel food coloring is a thicker paste and applies well to fondant. Stay away from powdered gel because it looks speckled and not smooth.
8. Add food color as needed to get your desired color.
9. Once your desired color is achieved remove your gloves and massage the fondant in your hand. Tip: You can make your colored fondant in advance just make sure to store it well so it doesn’t dry out.
10. After massaging the fondant it becomes like pie dough.
11. Spread more confectioners’ sugar on your table or board to avoid stickiness and take your rolling pin and roll out your fondant. Tip: roll out your fondant super thin (not so it’s see through) so it’s tastier and easier to work with.
12. As you roll out the fondant, eye ball the size of fondant you need to the jelly roll you are covering.
13. With the palm of your hand rub the fondant to get it sheen and bring out the oils so it’s shiny. Tip: You can purchase a brush at a crafts store to do this, but the palm of your hand works just fine.
14. Flip the fondant over and rub the other size.
15. It’s time to cover the jelly roll with the fondant, wrap just like ravioli. Invert the cake and put the fondant over the jelly roll.
16. Use the pizza cutter to remove excess fondant around. Put the excess in a bag to store and use at a later time.
17. Roll front of fondant up and use hands to mold by rubbing.
18. Fold in the fondant on the sides.
19. Taking your dowel, use your dowel cutters and snip 4” off each end of your dowel. These pieces will go into each end of the jelly roll as the rolling pin handles.
20. Take some of the extra brown fondant to cover the dowel pieces and make the handles. Sculpture in your hand.  Make sure the pieces are equal in size.
21. Insert 4” dowel pieces into each end.
22. Your rolling pin is complete!

“Dough” for Rolling Pin Cake

1. Your rolling pin is going to lay on what looks like a piece of dough. Take white fondant and knead with confectioner’s sugar. You don’t need to wear gloves when you do this. You want to use the heat of your hands to really be able to knead the fondant.
2. Roll out the fondant to the appropriate size for your rolling pin cake.
3. Pick up rolled out piece of fondant move hands under it like its pizza dough.
4. Place fondant piece on table or board and rub to give it shine and rub off the confectioner’s sugar.
5. Take your pizza cutter to remove any excess that doesn’t fit on your board.
6. Remove your rolling pin cake and place onto piece of fondant. Tip: If while moving your rolling pin you hit it by accident and make a mark, it’s okay. Fondant is so easy to mend. Just use your fingers to rub and fix.
7. Because baking and cake shows have become some popular, this is a great cake to give to someone who has an interest in these things. Write an inscription using your bag filled with a colored buttercream  on the piece of white fondant that is the “dough”.
8. Enjoy!

Courtesy of Kelly Delaney, Cakes for Occasions, 2010.

You can make this cake using fondant, food coloring and a rolling pin. Kelly Delaney teaches you how to color and roll out the correct shapes. Using Fondant – Fondant 101

1. Fondant is white, sugary dough. Wilton is a great brand of fondant and you can find it any crafts store. Fondant is purchased and not made. (although you can make it, if you would like to)
2. When purchased, it comes in block form and you remove pieces from the block as you need them and store the excess into the bag it came in so it doesn’t dry out.
3. When using fondant you do lots of kneading with it, just like kneading dough, to activate the ingredients by the heat of your hands so you can work with you it to roll it out or shape it.
4. When working with it, you want to use confectioner’s sugar so it doesn’t stick. You can use flour but since fondant is sweet it makes sense to use the confectioner’s sugar. Never use regular granulated sugar.
5. You always want to smooth out your fondant after rolling so it isn’t lumpy from the confectioner’s sugar.
6. You can color fondant. Use liquid gel food coloring because it works best with moving the color through the fondant.
7. Some colors can be tough to make because of the ingredients in the fondant and how they re-act with the food coloring (ie-periwinkle may turn blue over time).
8. Fondant is often described as tasting like a tootsie roll.
9. You can use fondant presses to make things, you can sculpt fondant and make figurines (just like play dough) and you can paint of fondant.
10. There are tools you can purchase to work with fondant and books out there with ideas on how to use it.

With fondant, what you're going to want to do is take a piece off and figure out how much fondant you're going to need in order to cover your cake. The pieces that you don't need, put back in the bag and keep it sealed, the reason being is fondant dries out with air.

So I have gloves on my hands. And this is another important thing when you're using fondant. The oils from your hands are going to have a chemical reaction a little bit with the fondant. So you want to have gloves on your hand. And then you're going to also want to take your hands and dip them into confectioner's sugar. This is just regular, store-bought confectioner's sugar.

Some people recommend using flour or confectioner's sugar. I recommend confectioner's sugar. Either way is fine. But the difference is that flour is actually not sweet, where confectioner's sugar is. So it makes more sense to actually use a confectioner's sugar rather than flour.

So what I'm going to do right now is I'm just kneading the fondant. And the reason that I'm doing this is to just warm it up a little bit from the heat from my hands, get it a little bit pliable. Fondant's very similar to Play-Doh. So when you're working with Play-Doh, and if it's been sitting in the jar for a little while, you need to play with it a little bit in order for it to get soft.

So my fondant's coming together pretty good right now as I'm kneading it. I'm kneading it just like dough, as well. So for those at home that have actually worked with dough a lot, this is very, very similar.

So when you're actually adding food coloring to fondant, you're going to need to keep playing with it, because it's not like a frosting. And different colors react differently with fondant.

So I have brown. And I'm just going to add it right in the middle. I have about a pea shaped size for brown food coloring. I'm going to take a little bit of confectioner's sugar, put it onto my board-- a little bit more. Now this is, again, very similar to dough when you're working with at home, making bread, so you need to have a lot of flour on your board. You need to have a lot of confectioner's sugar, too.

I've got my gloves on. And now I'm going to knead the color in. It might take a little while for it to pull through. You want to make sure that your brown food coloring, or whatever food coloring you're working with, doesn't spill onto the board and stain your board. So as you're going through, you're just watching it to see where the pocket of food coloring is.

And there it is, right there. You can see it start pulling right through.

This is a liquid gel food coloring. There's many different types. There's the powdered. There's the liquid. And then there's a gel. And there's also liquid gel.

It's all by preference. I believe that the liquid gel is a better food coloring to use because it's a combination of being a thicker paste and then not as thin as a liquid, and applies itself really nicely to the fondant. I would stay away, though, from using a powdered food coloring for fondant. You'll get a speckly look rather than the actual smooth look.

I've got the color. I'm going to add a little bit more though, actually. As I pull it up, I noticed I need a little bit more. What I'm trying to do is make the color of a rolling pin. So I want that browny, dark wood color.

I've got the fondant color to where I like it to be. And now I'm just going to massage it a little bit. We've got our brown fondant that we're going to use.

I'm putting some confectioner's sugar on my rolling pin. And I'm trying to prevent any kind of stickiness. And I'm going to roll out the fondant.

The key to working with fondant is to make sure that you roll it out super thin, almost like paper, because the thicker it is, the tougher it's going to be in order to mold. And it's also not going to be as tasty when it's thicker. You want the thin.

So this cake, I'm going to be putting here onto this piece of fondant. So what I'm doing is I'm just taking a bird's eye view to make sure that it's wide enough and it's long enough to cover this cake, which it is. And I put this aside for one second. And then I'm going to go through and I'm going to rub, with the belly of my hand, I'm going to rub the fondant to get a sheen and to bring out the oils in the fondant to make it shiny.

Now I'm going to take this. I'm going to flip it over. I'm going to do same on the other side. This is the inside. This is almost like making a ravioli now.

I have my frosted cake here. I'm going to invert it and put it in the middle. Now, when you're frosting the cake, you obviously can only frost one side when it's actually on your board. So now, using some additional frosting, I'm going to cover the bottom side.

The buttercream is necessary. But it's not necessary to put on lots of buttercream, only if you like the taste of it. I'm going to be molding it with my hands. So as you can see, I just did a quick skim coat of frosting. And I did that on purpose, because no one's going to see it underneath. And then when I go and I roll my fondant, and I use the heat of my hands, it's all going to come out. It's all going to look fine. So just a little tip saver.

Now I've got a pizza cutter. And I'm actually going to just use the pizza cutter to cut off a little excess of fondant. And I take my fondant. And I'm going to roll it right up.

Now I use the heat of my hands. Then I'm going to mold it. Another little trick is if this cake, this [? roulade ?] that we used, was frozen, that would be great, because you would actually be working with it and making it pliable, as its defrosting, with the heat of your hand. And it's not as difficult to use.

But with that said, if you want the real rounded look of fondant, then you want your cake to be at room temperature. So as you can see, we've got our rolling pin.

Now, to make it authentic, I'm going to take a dowel with some cutters. And I'm just going to snip the ends. I did it more by eyeballing rather than actually measuring.

But I'm going to use these. I'm going to insert them on either side. I'm going to push it in. And this is going to be my handle for the rolling pins.

Before I do that, take a little bit of my brown fondant, work with it a little bit, and I'm going to literally make a handle. This is where your good old days of playing with Play-Doh and being in art class, this is where it really pays off, because I'm just hand-sculpturing the knobs here. So I just use my hand, mad that little nub.

I'm going to insert the dowel right into there. I'm not going to put that one in the cake just yet. I'm going to make another one. I'm going to make sure that they're somewhat equal.

Again, this is all handcrafted, hand done. So if your a perfectionist, stop now, because you'll drive yourself crazy. But there are ways to give the same look. I'm just using my fingers as indentations. Now I'm going to take it. And I'm putting it right into the middle to make my rolling pin.

For the next part, what we're going to do is this rolling pin is actually going to be laying on what's going to look like a sheet of dough. So I'm taking regular white fondant. I'm actually just molding it a little bit in my hand just to bring out-- this time I really want to bring out the heat, so I'm not putting my gloves on. And we're just going to knead it a little bit, just to make it pliable. And we're going to roll out the fondant to look like the dough.

What you're going to want to think about as you're doing this, depending on the size of the rolling pin that you're using for the cake is going to determine, obviously, the size of the dough that goes underneath it. So we want to just think about the size of the rolling pin we just made and make this appropriately sized for the cake.

I'm going to just use my hands, almost like when you're doing pizza dough, making a pizza pie, just knocking it underneath to make it pliable. Laying it down and smoothing it out. I think this is going to work out well, this size.

So we're going to take this. And we're going to actually put this onto a board. This is a big board. Did it on purpose, because I wanted that dramatic look. I'm also doing it on purpose. I'm doing it catty-corner rather than straight on.

You want to get as realistic as possible. So using the heat of my hands, getting rid of all that extra confectioner's sugar. So we're going to grab our rolling pin right here. And we're going to put it right here on top of the dough. Literally going to slide it right on top. Slide it right on top.

So we've got our rolling pin. And we've got our fondant. And now, we're going to actually write right here-- we're going to take it. And we're going to write.

When fondant is out at room temperature, it gets hard. So when fondant goes in the refrigerator, it gets soft. And then when fondant sits out, it gets dry. It's very simple.

So depending on what you are making, you're going to want to determine how you're going to store it. There you go. There's Joe's birthday cake. Happy birthday, Joe.

Fondant Rolling Pin Cake
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