More than half of the cakes I do for clients are covered with fondant. It is gorgeous, sleek and can be simple or ornate. Over the years I’ve tried just about every product out there and have loved some and loathed others. Some are easy to use but have no taste feel like chewing gum in your mouth. Others are melt in your mouth and have a pleasant flavor, but are nearly impossible to work with unless the conditions are just right. Not to mention the cost. For those of you who have worked with it you know it is very spendy, as we say here in MN. So make your own and get the flavor, the texture and the price you like. It is very easy, albeit a tad messy, but most of all fun!
A few years ago I fell in love with Margaret Braun’s book Cakewalk
Sugar Paste (Rolled Fondant) recipe from Cakewalk: Adventures In Sugar With Margaret Braun
2 pounds confectioner’s sugar
1 tablespoon unflavored gelatin
3 tablespoons cold water
1/2 cup light corn syrup
1 1/2 tablespoons Glycerin
1 tablespoon pure vanilla extract(If you want a PURE white fondant than use the clear vanilla, I used pure vanilla and you can see that my fondant is very white.) You can add other flavors as well but I would stick to those with an alcohol base and not an oil extract. You don’t want to add any fat to the recipe.
Sift 1 1/2 pounds of the confectioner’s sugar into a large standing mixer bowl, set aside.
In a small bowl, stir the water into the gelatin.
Dissolve over a double boiler with simmering water until clear.
Remove from the heat and stir in the corn syrup, Glycerin, and vanilla.
With the standing mixer turning on low speed, slowly pour the gelatin mixture into the bowl of confectioner’s sugar. Scrape down the sides of the bowl with a rubber spatula.
Continue beating on medium speed until well combined and very sticky.
Scrape the sticky fondant onto a clean silicon Pastry Mat
Sprinkle the remaining 1/2 pound of sugar on the dough a little at a time.
Knead the sugar into the dough with the palm of your hand, then fold it over and continue adding sugar. I wished I’d had a pair of Gloves for this, but of course I’d run out!
Use your plastic Bowl Scraper to help you fold the dough over while adding more sugar.
Keep repeating these steps until all of the sugar is added and you have a nice smooth and uniform ball of dough.
Wrap the ball in plastic twice and let rest for at least 12 hours. DO NOT REFRIGERATE!!!! It will get tacky and impossible to work with if it is refrigerated. WRAP IT WELL! Store it for up to 2 weeks in a dry cool spot.
When ready to work with the dough unwrap it and knead it to make it smooth and pliable. Add your color and decorate as I did for Claudia’s birthday cake. I will be using it for my blog-iversary cake next week. I’ll also be giving away a T-shirt that my husband/webmaster/designer made for me!
Thanks to all of you on Twitter who keep me inspired and sane!
Another fondant cake I made for a client with a mini!
Thanks, Zoe! You’ve changed my life forever! It looks great. No hydrogenated oil! That’s something to celebrate!
Thanks for this recipe, Zoe. I have never made fondant.
I’ll certainly give this recipe a try. Thanks for sharing, Zoe. Wilton fondant is impossible to eat 🙂
The “mini” is adorable!
Hi Jude,
It is exactly like kneading dough or wedging clay.
Thanks, Zoë
Had no idea this was going to be a lot like kneading bread. Thanks for the recipe!
Love your “Mini”..too cute!
Hi Sam,
I can’t believe you didn’t mention that my name means “life” in Greek. As if I could get to the age of 40 without knowing that. People tell me that all the time and you, who are an authority on all things Greek, didn’t mention it! I so appreciate that! LOL 😉
Best, LIFE
Hi all thanks for the great notes! Hope you will try your hand at the fondant and even make a mini!
Brilynn, the fondant will last for a long time as long as it is wrapped really well and NOT refrigerated. I’d say at least a week, if not two. Nothing in it to go bad, it will just dry out if it isn’t wrapped really well.
It will cover a 9″ cake and I rolled it out about 1/8″ thick. As you stretch it you will thin it out so don’t go too thin.
Some people like the flavor, but most of my clients end up peeling off fondant as well. It is mostly the look they are going for. I always cover the cake in either buttercream or ganache first.
Wow Robin, that NPR piece is really old, I didn’t even know it was still available. That is really cool. Thanks.
Enjoy! Zoë
Cool Zoe! I allways buy mine, but someday I’ll try making it at home. Great step-bu-step! And the car cake is so cute!
Thank you zoe and jeff. I too had the love for good pheasant breads. I am now baking breads the way my norwegian grandmother did.
I use a cast iron pot with lid that I preheat when I heat up the oven. I just plot it in the pot and return the lid and place in oven. I do not use water. I received the same results, a great crackling sound, crusty crust and chewy bread.
Thanks again for all you work
Karin
I’ve seen so many demos on how to work with fondant but never how to make it, so thank you for the recipe! Much appreciated.
Wow! the mini is so cute.
You make it look so simple! Fondant is one of things that scares me 🙁
Hi Zoe,
I just purchased your Artisan Bread in 5 cookbook. I RARELY buy books, as we have an amazing library where we live, but HAD to have your book. I listened to the podcast on PRI’s The Splendid Table, made your recipe, now I’m HOOKED!
I’ve blogged the podcast, did not realize you had websites, blogsites too, so am going to give you another day of fame here soon!
I have some ideas about the artisan breads too – will share at some point with you too!
SUBSCRIBED to your blog and website – amazing! You’re turning me into a true ‘foodie’
Q. I’ve been ‘sprouting’ – alfalfa sprouts so far {they are NOTHING like what you buy in the store I’ve discovered – sooo crunchy and fresh!} but next want to sprout some wheat, sunflowers etc. Have you ever adapted the 5 min breads for ‘sprouted’ breads like I see in the stores?
Barb
http://www.lalalime.blogspot.com
Fantastic! Thank you for this easy fondant recipe. And what a lovely blog you have… I will be back. 🙂
Such an informative post… I have never worked with fondant. My sister took a class and made some amazing creations with her new skills. One of these days I will try my hands at it.:-)
Thanks for the tutorial, I’ve wanted to make my own fondant for a while now. How long will it keep wrapped tightly? And how much do you usually use for a cake? And how thinly can it be rolled?
Last time I made a cake covered with fondant the exterior looked pretty but was basically inedible and we just peeled it off to eat the cake inside.
I keep oogling pretty cakes and cupcakes with fondant on the web lately. I’m going to have to try my hand at it soon.
By the way, since I’ve been laid up on the couch lately, I’ve been re-listening to all my Splendid Table CD’s and I heard you piece yesterday. What fun! You sounded fantastic! 🙂
Fondant is definitely a beast of its own and I think people have too high expectations when they try it, like it is going to be like buttercream. Without being quite as delicate some are actually very good!! Love your recipe and your step by step pictures. Excellent tutorial!
Aw how cute is that Mini cake! How mini was it anyway? 😀
By the way, I’m loving this buildup to the final reveal of your blog-iversary cake!
great photos zoe!
Hi all,
It still tastes like SUGAR unless you flavor it, but it is much nicer than many that I’ve bought on the market and the texture is very nice.
Enjoy!
Zoë
I like that you’ve found a recipe for fondant that tastes good! That mini is sooo adorable!
This is so cool! I haven’t worked with fondant much, but I’ve always used the store bought kind. It is thick and tastes awful. I had no idea that I could make my own this easily. I can’t wait to give it a try!
Ooooh, you are sooo clever! Love the Fondant letters and the mini – well, that’s nothing short of extraordinary!