Ever wondered how bakers make illusion cakes or cakes that look like art? Fondant is one of the secrets. The pliable, clay-like texture of rolled fondant allows it to hold all kinds of shapes, and it gives an elegant, sleek look when flat. Homemade fondant is for the adventurous, but it tastes much better than the commercial varieties.
It is smooth and sophisticated, but there is a mystique about working with rolled fondant that keeps too many people from using it. Fondant reminds me of Play-Doh—you can create everything from an intricate wedding cake to a birthday cake in the shape of a Tonka truck.
Your imagination and a few helpful hints will open up a new world of cake decorating options!
How To Roll Fondant
- Dust the work surface and rolling pin with corn starch to avoid sticking when rolling it out.
- Place the fondant on the prepared surface and roll it out to fit the diameter of the cake, plus the cake’s height. Don’t roll thinner than 1/8 inch (3mm) thick, otherwise it may tear when molding. You can work it down while molding if it’s too short.
- Drape the rolled fondant over the cake. Using a special fondant-smoothing tool (it looks like a plastic iron) or your fingers covered in plastic wrap, rub the fondant while very gently stretching it downward.
- Continue rubbing and and smoothing the fondant until it is snug on the cake with a smooth texture. There will be excess at the bottom of the cake.
- Carefully trim the excess with a paring knife and smooth the cut edges.
How To Cover Cake in Fondant (Video Tutorial)
Tips and Tricks
- Purchase commercial fondant to practice! Store-bought fondant is more forgiving, and will help you learn the texture and how to shape and mold your cakes into works of art.
- Use a thin sheet of vinyl or a silpat on your work surface to give the fondant a smooth finish and avoid sticking.
- If you want pure white fondant, then use clear vanilla extract. I used pure vanilla extract, and you can see the porcelain color, which I really love. You can add other extract flavors as well, but stick to those with an alcohol base, and not an oil extract. You don’t want to add any fat.
- You can use fondant for shapes! Cookie cutters are an easy way to make fun designs that will adhere to the cake with water.
- For coloring, use paste colors, which are thicker and more intense than liquids. You won’t need as much to achieve the desired color.
- Fondant is perfect for graduations, birthdays, weddings and themed parties because it allows for endless designs.
Rolled Fondant Recipe
This fondant recipe is the real stuff (no marshmallow here!). It can be temperamental, but it makes for a gorgeous cake design with beautiful decorations and smooth texture. Beginners may want to start with store-bought, but I recommend giving this recipe a try when you’re ready!
Ingredients
- 2 1/2 lb / 1.1 kg confectioners' sugar, divided
- 3 Tbsp cold water
- 1 Tbsp unflavored gelatin
- 1/2 cup / 120ml light corn syrup
- 1 1/2 Tbsp glycerin
- 1 Tbsp vanilla extract
- Paste food coloring optional
Instructions
- In the bowl of stand mixer fitted with the paddle attachment, sift 1 1/2 lb / 680g of the confectioners' sugar.
- In a separate metal bowl, stir together the water and gelatin. Allow to bloom for about 5 minutes.
- Put 1 inch / 2.5cm of water in the bottom of a double boiler or a medium saucepan and bring to a gentle simmer over medium-low heat. Place the bowl of bloomed gelatin over the simmering water and warm until the gelatin is dissolved.
- Remove the gelatin from the heat and stir in the corn syrup, glycerin, and vanilla.
- Turn the mixer speed to low and slowly pour the gelatin mixture into the confectioners' sugar. Stop the mixer and scrape down the sides of the bowl with a rubber spatula, then turn the speed to medium and continue beating until well combined and very sticky, about 1 minute.
- Scrape the sticky fondant onto a silicone pastry mat or a sheet of vinyl.
- Sprinkle the remaining 16 oz / 450g confectioners' sugar over the fondant a little a time. Using the palm of your hand, knead the sugar into the dough, then fold it over while continuing to work in the sugar. Using a plastic bowl scraper, continue to knead and work in the sugar until all of the sugar has been added and the fondant is smooth and forms a uniform ball.
- Wrap the ball twice in plastic wrap and let it rest in a dry, cool spot for at least 12 hours, or up to 2 weeks. DO NOT REFRIGERATE! The fondant will get tacky and be impossible to work with if it is refrigerated. (If you unwrap it and it feels too hard, heat it in the microwave for 10 seconds at a time until it's workable.)
- When you are ready to work with the fondant, unwrap it and knead it to make it smooth and pliable. If using food coloring, add it and then knead until the color is uniform throughout. (Wear latex gloves to prevent food coloring to get all over hands.)
Notes
If you want pure white fondant, then use clear vanilla extract. I used pure vanilla extract, and you can see the porcelain color, which I really love. You can add other extract flavors as well, but stick to those with an alcohol base, and not an oil extract. You don’t want to add any fat.
For coloring, use paste colors, which are thicker and more intense than liquids. You won’t need as much to achieve the desired color.
Tried this recipe?Let us know how it was!
