Ingredients:

1 tablespoon gelatin
1/3 liquid cup water
2/3 liquid cup corn syrup
1 tablespoon glycerine
1/4 cup solid white vegetable shortening
1 teaspoon vanilla
6 1/4 cups powdered sugar (lightly spooned into cup)
*1 pound 9 ounces*
2 cups plus 2 tablespoons unsweetened cocoa (Dutch
Processed) or 2 1/2 cups
Nonalkalized cocoa such a Hershey's

Instructions:
  Sprinkle the gelatin over the water in a 2-cup heatproof glass measure or bowl and allow to sit for 5 minutes. Set in a small pan of simmering water and stir until the gelatin is dissolved. (This can also be done in a few seconds in a microwave on high power, stirring once or twice.)
  Blend in the corn syrup and glycerine, then add the shortening and stir until melted. Remove from the heat and stir in vanilla.

   Mix the sugar and cocoa in a large bowl and make a well in the center.
   Add the gelatin mixture and stir with a wooden spoon until blended. Mix with your hands and knead vigorously in the bowl until it forms a ball.
   Turn out onto a smooth, lightly greased surface such as Formica or marble, clean your hands, and knead until smooth and satiny. If the fondant seems dry or brittle, add several drops of water and knead well.
   The water will make it very sticky and messy at first. When the mixture holds together, scrape the counter clean, lightly grease it, and knead the fondant until smooth.

Chocolate Rolled Fondant is easier to work with if made one day ahead to give the moisture a chance to distribute evenly.
It is important to cover the fondant to prevent drying out. Wrap tightly with plastic wrap and place in an airtight container.

When ready to roll out, spray the work surface and rolling pin with nonstick vegetable spray. Don't be alarmed if tiny cracks appear in the surface of the fondant; the warmth from the kneading or pressure from the rolling pin will make it smooth and satiny.

Tips:
If the cocoa is lumpy, process it in a food processor for a few seconds until powdery. If Lumpy cocoa is used it might not incorporated evenly into the fondant. If this should happen, the chocolate fondant can also be placed in the food processor for a few seconds until completely smooth. Don't try to process the whole batch at a time.

I use nonstick vegetable spray to grease the counter, rolling pin, cutters - even my hands.
If stored fondant seems very stiff, a few seconds in the microwave before kneading it will make it pliable.

Don't be tempted to substitute butter for the solid white shortening. This is one rare instance where there is no perceivable difference in flavor and the shortening actually blends better (without streaking) than the butter.

 Recipe By     : Tim Schewe
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts

 1 tablespoon gelatin
 1/3  cup water
 2/3  cup corn syrup
 1 tablespoon glycerine
 1/4 cup solid white vegetable shortening
 1 teaspoon vanilla
 6 1/4 cups powdered sugar (lightly spooned into cup)
 *1 pound 9 ounces*
 2 cups + 2 tablespoons unsweetened  cocoa (Dutch) -- OR
 2 1/2  cups nonalkalized cocoa such a Hershey's

 Sprinkle the gelatin over the water in a 2-cup  heatproof glass measure or  bowl and allow to sit for 5 minutes. Set in a small  pan of simmering water
 and stir until the gelatin is dissolved. (This can  also be done in a few  seconds in a microwave on high power, stirring once or  twice.) Blend in the
 corn syrup and glycerine, then add the shortening and stir until melted. Remove from the heat and stir in vanilla. Mix the sugar and cocoa in a large bowl and make a  well in the center. Add  the gelatin mixture and stir with a wooden spoon until  blended. Mix with  your hands and knead vigorously in the bowl until it
 forms a ball. Turn out onto a smooth, lightly greased surface such as Formica or marble, clean  your hands, and knead until smooth and satiny. If the
 fondant seems dry or  brittle, add several drops of water and knead well.
   The water will make it very sticky and messy at first. When the mixture holds  together, scrape the  counter clean, lightly grease it, and knead the fondant until smooth.
 Chocolate Rolled Fondant may be used at once but is easier to work with if made one day ahead to give the moisture a chance to distribute evenly. It is important to cover the fondant to prevent drying out. Wrap tightly with plastic wrap and place in an airtight container.
 When ready to roll out, spray the work surface and rolling pin with nonstick vegetable spray. Don't be alarmed if tiny cracks appear in the surface of the fondant; the warmth from the kneading or pressure from the rolling pin will make it smooth and satiny.
 TIPS
 If the cocoa is lumpy, process it in a food processor for a few seconds until powdery. If Lumpy cocoa is used it might not incorporated evenly into the fondant. If this should happen, the chocolate fondant can also be placed in the food processor for a few seconds until completely smooth.
 Don't try to process the whole batch at a time.
 I use nonstick vegetable spray to grease the counter, rolling pin, cutters - even my hands.
 If stored fondant seems very stiff, a few seconds in the microwave before kneading it will make it pliable.
 Don't be tempted to substitute butter for the solid white shortening. This is one rare instance where there is no perceivable difference in flavor and the shortening actually blends better (without streaking) than the butter.
 Recipe makes 2 3/4 pounds - enough to cover a 9-inch by 3-inch cake and a 6-inch by 3-inch cake.
 Store- 1 week room temperature, 1 month refrigerated, 6 months frozen.

Chocolate Rolled Fondant
From:   Michele D Foster
This is the recipe use, it tastes great.  It also freezes well.  Theamount of chocolate is easily changed to taste.  It makes about 3 1/2 - 4 pounds of fondant.

1/2 c. heavy cream
3 pkg. unflavored gelatin
dash salt

1 c.  white corn syrup
3 Tbsp. real butter
3 Tbsp. glycerin
2 tsp. vanilla

1/2 c. to 1 c. cocoa
3 1/2 to 4 lb. powdered sugar

Mix cream and gelatin, allow to firm up (3-5 min.).  Set on double boiler with simmering water.  Add salt and allow gelatin to melt.  Add corn syrup, butter, glycerin and vanilla.  Cook over simmering water until butter is almost melted.  Remove from heat and allow to cool to luke warm.  In large mixer bowl place desired amount of cocoa and 2 lbs. of powdered sugar.  Pour liquid through strainer into sugar and cocoa.  Stir by hand until partially mixed.  Attach to mixer using dough hook mix on low until sugar is combined.  Add small amounts of powdered sugar (1 cup?) mixing until fondant wraps around hook.  Place fondant on surface that is heavily dusted with powdered sugar.  Knead until smooth.  Have ready some plastic wrap painted with cooking oil.  Wrap fondant in oiled
wrap, wrap again, then place in ziploc bag or other air tight container. Allow to rest overnight.

If you want to make white chocolate fondant, chop up white chocolate and add with corn syrup.  Always strain liquid.

This fondant can be made any flavor, just leave out chocolate, add your flavor with the corn syrup and adjust pioneered sugar to get the proper consistency.

1. 12 oz.    Vanilla flavor Merckens white summer coating
2. ¼ cup    Light Karo syrup

3. 2 lbs.    Powdered sugar (can be sifted)
4. 2 tsp.    Tylose or CMC
5. ½ cup    Shortening (Crisco melted)
6. ½ cup    Light Karo syrup (do not substitute)
7. 2 tsp.    Glycerin
8. 2 tsp.    Flavoring (Crème Bouquet, Lemon Oil, etc.)
9. 2 tsp.    **Agar-Agar** powdered ( found in oriental or health food stores. See note **)
10. 3-4 TBSP   Hot water

Melt summer coating as direction on package; add ¼ cup Karo syrup. Stir
until mix together. Set aside to cool. This is basic candy clay recipe.
*** One recipe of candy clay will make 2 batches of this fondant recipe ***

Place powdered sugar and Tylose in KitchenAid mixing bowl (or any stand
mixer), make a well in center.
Melt Crisco in microwave on high about 45-60 seconds.
Add items number 6, 7, and 8 to melted shortening, stir to combine.
Dissolve Agar-Agar powdered in hot water.

Pour shortening mixture and dissolved Agar-agar in center of mixing bowl.
Attach dough hook and mix on low until mixture gets soft. Add half of candy
clay to the dough and mix about 30 seconds more.

Place dough on counter top; knead by hands until soft and pliable. Cover and
let set over night.

**NOTE: Gelatin is made from animal by-products.  Agar-Agar powdered is made from plant**
If you cannot find Agar-Agar, use the Buttercream/Fondant recipe from Carol Webb of Elegant Lace.
Any questions please contact me.

Chocolate Rolled Fondant
------------------------------------------------------------------------
Makes:2 3/4 pounds - enough to cover a 9-inch by
3-inch cake and a 6-inch by 3-inch cake.

Ingredients:

1 tablespoon gelatin
1/3 liquid cup water
2/3 liquid cup corn syrup
1 tablespoon glycerine
1/4 cup solid white vegetable shortening
1 teaspoon vanilla
6 1/4 cups powdered sugar (lightly spooned into cup)
*1 pound 9 ounces*
2 cups plus 2 tablespoons unsweetened cocoa (Dutch
Processed) or 2 1/2 cups
nonalkalized cocoa such a Hershey's

Instructions:
Sprinkle the gelatin over the water in a 2-cup
heatproof glass measure or bowl and allow to sit for 5 minutes. Set in a small
pan of simmering water and stir until the gelatin is dissolved. (This
can also be done in a few seconds in a microwave on high power,
stirring once or twice.) Blend in the corn syrup and glycerine, then add the
shortening and stir until melted. Remove from the heat and stir in
vanilla.

Mix the sugar and cocoa in a large bowl and make a
well in the center. Add the gelatin mixture and stir with a wooden spoon
until blended. Mix with your hands and knead vigorously in the bowl until
it forms a ball. Turn out onto a smooth, lightly greased surface such
as Formica or marble, clean your hands, and knead until smooth and
satiny. If the fondant seems dry or brittle, add several drops of
water and knead well. The water will make it very sticky and messy at first.
When the mixture holds together, scrape the counter clean, lightly
grease it, and knead the fondant until smooth.

Chocolate Rolled Fondant may be used at once but is
easier to work with if made one day ahead to give the moisture a chance to
distribute evenly.
It is important to cover the fondant to prevent drying
out. Wrap tightly with plastic wrap and place in an airtight container.

When ready to roll out, spray the work surface and
rolling pin with nonstick vegetable spray. Don't be alarmed if tiny
cracks appear in the surface of the fondant; the warmth from the kneading
or pressure from the rolling pin will make it smooth and satiny.
 

Tips:
If the cocoa is lumpy, process it in a food processor
for a few seconds until powdery. If Lumpy cocoa is used it might not
incorporated evenly into the fondant. If this should happen, the chocolate
fondant can also be placed in the food processor for a few seconds
until completely smooth. Don't try to process the whole batch at a
time.

I use nonstick vegetable spray to grease the counter,
rolling pin,cutters - even my hands.

If stored fondant seems very stiff, a few seconds in
the microwave before kneading it will make it pliable.

Don't be tempted to substitute butter for the solid
white shortening.
This is one rare instance where there is no
perceivable difference in flavor and the shortening actually blends better
(without streaking) than the butter.

  *  Exported from  MasterCook  *

 Chocolate Rolled Fondant

 Recipe By     : Tim Schewe <tschewe@cln.etc.bc.ca>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts

 1 tablespoon gelatin
 1/3  cup water
 2/3  cup corn syrup
 1 tablespoon glycerine
 1/4 cup solid white vegetable shortening
 1 teaspoon vanilla
 6 1/4 cups powdered sugar (lightly spooned into cup)
 *1 pound 9 ounces*
 2 cups + 2 tablespoons unsweetened
 cocoa (Dutch) -- OR
 2 1/2  cups nonalkalized cocoa such a
 Hershey's

 Sprinkle the gelatin over the water in a 2-cup
 heatproof glass measure or  bowl and allow to sit for 5 minutes. Set in a small
 pan of simmering water  and stir until the gelatin is dissolved. (This can
 also be done in a few  seconds in a microwave on high power, stirring once or
 twice.) Blend in the  corn syrup and glycerine, then add the shortening and
 stir until melted.
 Remove from the heat and stir in vanilla.
 Mix the sugar and cocoa in a large bowl and make a
 well in the center. Add  the gelatin mixture and stir with a wooden spoon until
 blended. Mix with  your hands and knead vigorously in the bowl until it
 forms a ball. Turn out  onto a smooth, lightly greased surface such as Formica
 or marble, clean  your hands, and knead until smooth and satiny. If the
 fondant seems dry or  brittle, add several drops of water and knead well.
 The water will make it  very sticky and messy at first. When the mixture holds
 together, scrape the  counter clean, lightly grease it, and knead the
 fondant until smooth.

Chocolate Rolled Fondant may be used at once but is
 easier to work with if  made one day ahead to give the moisture a chance to
 distribute evenly. It  is important to cover the fondant to prevent drying
 out. Wrap tightly with  plastic wrap and place in an airtight container.
 When ready to roll out, spray the work surface and
 rolling pin with  nonstick vegetable spray. Don't be alarmed if tiny
 cracks appear in the  surface of the fondant; the warmth from the kneading
 or pressure from the  rolling pin will make it smooth and satiny.
 TIPS
 If the cocoa is lumpy, process it in a food processor
 for a few seconds  until powdery. If Lumpy cocoa is used it might not
 incorporated evenly into  the fondant. If this should happen, the chocolate
 fondant can also be  placed in the food processor for a few seconds until
 completely smooth.
 Don't try to process the whole batch at a time.
 I use nonstick vegetable spray to grease the counter,
 rolling pin, cutters  - even my hands.
 If stored fondant seems very stiff, a few seconds in
 the microwave before  kneading it will make it pliable.
 Don't be tempted to substitute butter for the solid
 white shortening. This  is one rare instance where there is no perceivable
 difference in flavor and  the shortening actually blends better (without
 streaking) than the butter.
 Recipe makes 2 3/4 pounds - enough to cover a 9-inch
 by 3-inch cake and a  6-inch by 3-inch cake.
 Store- 1 week room temperature, 1 month refrigerated,
 6 months frozen.

Subj:    Re: Chocolate Rolled Fondant Request
Date:   2/1/00 11:06:03 AM Eastern Standard Time
From:   partycakes@juno.com (Michele D Foster)
To: Shavkin@aol.com

This is the recipe use, it tastes great.  It also freezes well.  The
amount of chocolate is easily changed to taste.  It makes about 3 1/2 - 4
pounds of fondant.

1/2 c. heavy cream
3 pkg. unflavored gelatin
dash salt

1 c.  white corn syrup
3 Tbsp. real butter
3 Tbsp. glycerin
2 tsp. vanilla

1/2 c. to 1 c. cocoa
3 1/2 to 4 lb. powdered sugar

Mix cream and gelatin, allow to firm up (3-5 min.).  Set on double boiler
with simmering water.  Add salt and allow gelatin to melt.  Add corn
syrup, butter, glycerin and vanilla.  Cook over simmering water until
butter is almost melted.  Remove from heat and allow to cool to luke
warm.  In large mixer bowl place desired amount of cocoa and 2 lbs. of
powdered sugar.  Pour liquid through strainer into sugar and cocoa.  Stir
by hand until partially mixed.  Attach to mixer using dough hook mix on
low until sugar is combined.  Add small amounts of powdered sugar (1
cup?) mixing until fondant wraps around hook.  Place fondant on surface
that is heavily dusted with powdered sugar.  Knead until smooth.  Have
ready some plastic wrap painted with cooking oil.  Wrap fondant in oiled
wrap, wrap again, then place in ziploc bag or other air tight container.
Allow to rest overnight.

If you want to make white chocolate fondant, chop up white chocolate and
add with corn syrup.  Always strain liquid.

This fondant can be made any flavor, just leave out chocolate, add your
flavor with the corn syrup and adjust pioneered sugar to get the proper
consistency.

Chocolate Rolled Fondant:

1 Tbs / 10 g gelatin
1/3 cup / 2.75 oz / 80 g water
2/3 cup / 7.5 oz / 215 g corn syrup
1 Tbs / 18 g glycerine
1/4 cup / 1.75 oz / 48 g shortening
1 tsp / 4 g vanilla
6 1/4 cups / 1 lb 9 oz / 720 g powdered sugar
2 cups + 2 Tbs / 7 oz / 200 g   cocoa

     Sprinkle the gelatin over the water and allow to sit for 5 minutes. Set in a small pan of simmering water and stir until the gelatin is dissolved (or microwave for a few seconds, stirring once or twice). Blend in the corn syrup and glycerine, then add the shortening and  stir until melted. Remove from heat and stir in vanilla
     Mix the sugar and cocoa in a large bowl and make a well in the center. Add the gelatin mixture and stir with a wooden spoon until  blended. Mix with your hands and knead vigorously until it forms a ball. Turn out onto a smooth, slightly greased surface, clean your  hands, and knead until smooth and satiny.

     May be used at once, but it's easier to work with if made a day ahead. Cover the fondant well to prevent drying.

     you might want to check out:
     http://www.greenthumbs.com/calla.html

     the colours are gorgeous, not all are the same as the ones available here, but there is a wider variety. I have no idea if  Callas can be made out of buttercream, and I am not sure if you have tried working with gumpaste or fondant, but if you haven't and are willing to try, this is probably the easiest flower to begin with.

     If gumpaste sounds to unfriendly, then why not try some type of really easy to work with fondant. Once, when I was in a hurry, I did Callas with "marshmallow fondant" they came out looking very nice, and I got compliments on the cake (it  was a chocolate cake, with chocolate buttercream, and white callas around the edge).

     MARSHMALLOW FONDANT

     In top of double boiler, melt 1 large bag kraft marshmallows with 1 tablespoon water until smooth. Add 1 tablespoon vanilla or almond flavour.

     On top of work table, prepare 2 lbs powdered sugar and form a well. Pour melted marshmallows in well and start working (use wooden spoon if it is to hot to handle at first) until a smooth paste forms. Discard all the crusty residues.     Keep covered in plastic bad when not in use.

     To use, if fondant is too hard, place about 30 sec. in microwave. Dust work table with cornstarch, and knead for a couple of minutes. Then roll as thin as you want with rolling pin dusted in cornstarch. To avoid it from stickin to your   work surface, turn rolled dough frequently, and continue dusting with cornstarch until you have reached desired thinnes.

     To color: Separate small amounts of fondant & color with paste food colours to the desired tone. Knead until colour is  smooth and completely uniform.

     This fondant does not set fast at all. When you have formed your flowers, set them on a curved surface so they don't  loose their shape (I also read on this board that you might want to try hanging them upside down so they don't loose  their shape, I haven't tried it but sounds good) It will not be as perfect as Gum Paste, but it will work. Also, start  making flowers at least two days in advance to allow them to set.

     If you do want to venture with this, email me and I'll try to guide you through the directions. All you need is a heart  shaped cookie cuter. An easier way is a calla "petal press" (if that is how it's called). I have one, and it is so easy, makes  flowers with perfect results each time. Maybe Dolores has one, I am not sure but you can always ask her! (YES WE DO HAVE CUTTERS)