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, this sounds like a great recipe for fondant, I will try this next time. What is the yield of this recipe and if I’m making cake toppers, how long will they last for?
Thank you.
hi Zoe, can you help? I’ve tried using your recipe but the fondant sweats and stretches A LOT. I live in a very HUMID environment so this could be the cause; I’ve been told to leave out the glycerin as this is what causes the problem but I don’t want to remove it altogether. What is the minimum amount I can use in your recipe without altering the result of the fondant. thanks
Hi Maryam,
That is a great question. I think you are going to have to experiment to see the limits of how much glycerin to use to achieve the consistency you want. Please let me know what ends up working.
Thanks, Zoë
Hi Zoe, what is the role of gelatine in fondant? Can I leave it out to make a vegetarian fondant? Thanks in advance.
R
Your instructions were very clear. Once I have turned out some
flowers, I will post my comments…Many thanks
Hi Zoe,
I’m just discovering your website and becoming an instant fan! I’m a rookie cake decorator who loves to create and play in the kitchen. I’m planning to make a mocha cake for an upcoming birthday and found your site when googling mocha buttercream (the italian meringue version which looks delicious) I’m not sure yet if I’ll do a buttercream covered with fondant or just do a buttercream finish with piping decorations. I have 2 questions for you: 1) how well does your mocha buttercream hold up under fondant? 2) is the mocha butter cream a good consistency for piping? 3) would you add instant coffee in the water for this fondant to pair it with a mocha cake? Thank you!
Woohoo I tried this out and HELLO CAKERY WORLD, it ACTUALLY worked!!! I am over the moon, now its all wrapped up and sitting for it 12hour rest time, will be back later on when I’ve used it for the cake 🙂 🙂
Much appreciated, you’re a life saver. Thank the good lord there’s cakers like you around 🙂
Hello there
I’ve tried so many rolled fondant made from scratch recipes and they never seem to work out, it turns all cookie dough 🙁
I am giving this recipe a try as I need fondant for an upcoming cake, just a question, am I able to use this to cover a 12″ cake?
Sorry for the trouble.
Regards
Carol
Hello zoe, i’ve tried making fondant twice but it somehow.just doesnt come out stretchy. It becomes like a cookie dough breaking into crumbs, plz help what to do with it now as I dont want to throw it away
Hi Kanwal,
Are you using this recipe or another? If you used this one, are you using any substitutes in the ingredients?
If you have followed this recipe exactly and it is still coming out too dry, you can try adding a bit more corn syrup and/or try putting the fondant in the microwave for just a few seconds, which will soften it slightly. If you microwave the fondant, do it in 10 second intervals.
Thanks, Zoë
in india we dont easily get corn syrup , gelitan and glycerin . Any replacement??
I am so grateful for this post. thanks a lot.
I will definitely save your site as a favourite
looking forward to the next post
Hi Zoe
I am so glad that I found your website, you are doing an amazing job here. I was actually looking for different recipes for rolled fondant, I am definately gonna do what you have in here but I have a question, since you have tried and experimented many fondants..can you tell me somtheing about butter cream fondant, I saw a recipe that has shortning and it had few good reviews many said it was greasy but tasted like butter cream…thank you, have a great weekend
i like the fact that you used pictures but can you post up how to make fondant with powdered sugar.THANKS.
Hi Rhochae,
powdered sugar and confectioners’ sugar are the same thing, so you can use this recipe.
Thanks, Zoë
I am so excited to try this! First time using fondant. I will be trying to make a ford mustang cake and I want it red, when will it be good to mix in the color? I will be using the Wilton paste. It will be for Jan 6, so I would have to make the cake either Friday or Saturday for it to be all ready by Sunday morning. Where should I store the cake(refrigerator?), I live in Oklahoma and it tends to get really humid. Oh man! I hope it comes out good! I’ve been looking for a good/easy fondant recipe, I hope everyone likes this one!
Hi Liz,
You mix the color in after the fondant is done. Here is a video on mixing in the color: http://www.youtube.com/watch?v=CrO-hvbxpRA&list=UUnLXSFdNBPDozhsyJfgyIkg&index=6
Thanks, Zoë
Hye Zoe,
So glad I got bumped into your blog. I’ve also been trying to make the fondant from scatch (took class to learn it). But I have 1 problem, after few days (stored in plastic container in cupboard) my fondant have spots, smells funny and taste bad. Do you know why this happens and how to prevent it to happened again. My figurine/flower fondant also have spots although it already dry. By the way, my recipe almost the same as yours, just exclude the corn syrup. And I live in tropical weather…pls help coz I’ m really in dead-end.
Hi i live in UK we do t get corn syrup here.. What i can
Substitute with corn syrup..
Hi Payal,
I have not tried it, but you may want to try golden syrup? But, start with a small batch, since I am not sure it will work?
Thanks, Zoë
i dont find crisco in market is there any other alternative???????????
Hi Drashti,
Do you find any vegetable shortening in the stores? Any of the brands will do. If not, tell me what other fats you can find and we will try to figure out a substitute.
Thanks, Zoë