Rolled fondant is a sugary, edible paste often used on cakes and pastries, especially by professional bakeries. Rolled fondant, like dough, can be moulded into various shapes and let to dry anywhere from three hours to a few days. Although soft fondant is often rolled onto a cake as an elegant top layer, little decorations on top of the cake can be moulded from fondant and left to harden. What can be made with fondant is only limited by your imagination. A few suggestions include small animal or human figurines, flowers, bows and other decorative items.
Rip off a piece of fondant and roll in your hands to keep soft and warm. Roll into basic shapes for different parts of the body: a circle for the head, cylinder for the torso, smaller cylinders for the arms and small, thicker cylinders for the legs. Practice using trial and error, making sure the figurine can stand up. Make sure while moulding to keep the fondant warm and soft by rolling it in your hands once every ten minutes.
Use globe pillars as alternate method, especially when working with a limited amounts of fondant. Wrap the fondant around the globe and use it as a head or other prop. Add trimmings by cutting out specific shapes and adhere to the head.
As another alternate method, use a "brownie pop" as a head or as a base. Mix the brownie mix and cook in a brownie pop mould (see Resources) or use a piece of brownie and roll in a ball. Wrap the fondant around the ball for the head or any other prop. Use as a base if the figurine is wearing a dress, for instance, and drape the fondant dress over the brownie.
Use a rolling pin to flatten out the fondant to about 1/8 inch thick. Use a pizza cutter to cut to your desired measurements. Cut out four rectangles, making sure they share the same measurements.
Fold one rectangle from one end to the other and pinch them together. Do the same for the second rectangle. Bring the two pinched ends together.
Cut out another smaller, proportionate rectangle to use as the knot of the bow. Measure based on the other measurements of the rectangles and use your best judgment. Wrap this rectangle around the pinched ends of the bow to create the knot.
Use the remaining rectangles as the tails of the bow. Cut a V-shape off the ends of each rectangle. Pinch the other ends of the rectangles. Attach the pinched ends to the bow.
Mold a cone-shaped base out of fondant upon which to build your rose. Have a small paintbrush and water handy to keep the fondant moist as you are building. Roll out the remaining fondant with a rolling pin.
Rip off a dime-sized (or smaller) piece of fondant for a petal. Use petal-shaped cutters of different sizes, found in speciality baking stores, or cut them to size on your own. Start out with smaller petals for the inside of the rose and work your way outwards to larger petals. For a full-bloom rose, the general rule is to use 3 small pedals, 5 medium pedals, and 7 large pedals.
Flatten the petals with your fingers. Use the small pedals on the base cone. Set the small pedals high on the tip of the cone. Layer to two other pedals to form the centre bud. Use water sparingly to make sure they stick. Adhere the five other petals with the same method.
Cover fondant you are not using tightly with plastic; otherwise it will dry quickly.