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!
Hi zoe,
I had the same problem as stacy. The gelatin turned outlumpy. I still mixed it anyway but I had to pick up the lumps from my dough.
Hi Stacey,
I’m so thrilled that you had such great success with the recipe. I’m so impressed that you have always made your own. 😉
Happy baking! Zoë
I made this recipe two days ago, and used it to decorate a cake last night. It worked great. The only problem I had was when I heated the gelatin and water it dissolved quickly, but never got clear, but rather was brownish in color. I think I ended up leaving it on the heat too long, and it kind of congealed in part. But it turned out great anyway. I also made the marshmallow kind, three times, and each time I got it too stiff, and it was really hard to roll out. It worked, but from now on I will stick to this recipe because it worked perfectly, easy to roll, easy to use. GREAT. P.S. I never tried Wilton’s.
Thank you for such a great post. I’ve only recently started working with fondant and while I love it, it really is quite expensive. I am going to give this recipe a try. I love the step by step photos. I was curious though – how many pounds of fondant did your recipe yield?
Hello, I just found your blog and I LOVE it! I am learning all the cake making and fondant things and I have people asking me to make them which is exciting but I was wondering what you thought about marshmallow fondant? And why do you use cornstarch to help it not stick? does it have a flavor? Thanks, Melisa
Thank you Jennifer,
It is great fun!
Zoë
I haven’t worked with fondant in ages! The cake is gorgeous! You are very talented!
Hi Cakebrain,
It is still fondant, but this recipe tastes so much better than Wilton!
Enjoy, Zoë
What a fantastic step-by-step and recipe too! Thanks for the tips because I only have used the Wilton recipe. I’m not too fond of the flavour of fondant, but it sure looks pretty!
Hi Emiline,
Thank you so much for visiting and I hope you enjoy the book. Come back and tell me about the breads you are baking!
Enjoy, Zoë
Hi Barb,
My fault I should have told you where I left the note. 😉
I am so sorry not to have responded earlier. I did get your note and have been thinking about the answer! We are working on a new book about whole grains and healthy breads. In that book we are considering adding a recipe using sprouted grains. I too love these breads and am excited to play with it more! We’ll keep you posted as that is developed.
Thank you so much for your note and for your enthusiasm. It is wonderful that you have been sharing the book with so many people!
Happy Baking!
Zoë
Awww Zoe,
I am SO sorry, I’m NOT trying to be a pain, but I can’t see where you answered me, and I left a comment at the artisan site too. I am SO SO sorry – what am I missing?
If email would work better my email is lalalime{at}hotmail{dot}com
Thx,
Barb
Oh, also, I’m definitely buying your book soon. I’ve heard so much about it!
I’ve got to try this recipe! Thank you so much.
I’ve only worked with marshmallow fondant before.
Hi Natalie,
You do need to let the dough rest for 12 hours so that everything can become a nice smooth and pliable ball.
I actually let mine sit for nearly a week and it got a touch dry, so I just put it back in the mixer and added a teaspoon of corn syrup and it was good to go again!
Have fun. I will be posting my finished cake tonight!
Thanks, Zoë
Just made the fondant- definitely a very sticky project! The step-by-step instructions were great. Quick question: Does the fondant have to rest for 12 hours or can you use it sooner?
I love this! Have been using Pettinice which has worked well, but like the idea of making it myself, and controlling the ingredients. The only other homemade recipe I’ve seen uses a bag of marshmallows, which sort of defeats the purpose.
Thanks!
Hi Giz,
Those shows are both inspiring and intimidating. They are doing really fabulous and complicated things that we mere mortals don’t have the equipment to pull off. 😉 But playing with fondant is easy!
Have fun! Zoë
Hi Sandie,
Fondant is so much fun to work with. If you’ve never tried it before you may want to start with a commercial product that has way more “gum” to it. It is much more pliable and easier to handle. Once you get the feel then switch to one that tastes better! You’ll be hooked.
Thanks! Zoë
The tutorial is wonderful – it really makes it seem a whole lot easier than I thought – of course I’m watching way too much competitive cake decorating on the Food TV network
Loving your series on fondant. I’ve always wanted to work with fondant, but never had the need, cause, or opportunity, only the desire. These posts are pushing me one step closer to just going for it!
Hi Vera,
I’m with you on the Wilton Fondant. It is wonderful to work with for beginners, but you have to peel it off because it tastes awful!
Thanks, Zoë
Wow Jamie,
That is quite a statement. 😉
Thanks!!!
Zoë
Hi Gabi,
What a great idea for a post, Thanks!
Zoë
Zoe!
As a child, I was ALWAYS eyeing the fondant flowers from the wedding cakes in Romania.
That Mini is a fabulous work of art!!
Now, do you have a recipe for Marzipan??
Glad I found your lovely blog!
Cheers!
Gabi @ Mamaliga.com