Making your Own Fondant

There’s no reason to buy fondant when you’re just a few ingredients and this step by step guide away from cheaper home made fondant of the highest quality.
By Tamara Novacoviç

How to make fondant

Have you ever made your own fondant, or bought a cake covered in it? If you’ve seen shows like Cake boss or Ace of cakes, you know what I’m talking about.

Fondant is an icing-like substance used to decorate or sculpt pastries.  There are several types (a couple of times I made fondant by melting marshmallows) but the one I will show you here turned out to be the best for sculpting and covering cakes. I am personally not fond of fondant and when I eat a cake covered with it, I discretely remove it and eat the rest of the cake. However, certain types of cakes require sculpting and covering up with fondant, most often wedding, birthday or other celebration cakes. Of course you can decorate these cakes with icing, chocolate etc. but sometimes people ask specifically for a certain shape of cake, figurines on top of it and so forth.

This recipe is actually really simple and anyone can make it at home. There’s no reason to buy fondant when you’re just a few ingredients and steps away from cheaper home made version of high quality (given that you don’t own a bakery or pastry shop and you make fondant occasionally at home in small or medium quantities). This is called rolled fondant and it consists of gelatine (or agar in vegetarian recipes), water, fructose, powdered sugar and food-grade glycerine, which keeps the sugar pliable and  creates a dough-like consistency. Where I come from, people often ask me where to find “this glycerin thing”; it’s the most simple thing to buy – in every drug store. Once you’ve made this type of fondant, roll it out like a pie crust and cover a cake with it. You can also let your imagination flow and create different types of figurines that fit the theme of the cake. You color it with food colors. It’s best to use gel colors: apply the color with toothpick into the fondant. Then you knead it like dough to spread the color evenly. If you use liquid colors, add them to the fondant before you add the powdered sugar.  Also, before applying rolled out fondant onto the cake, you will need to cover the cake with icing. I like to use a thin layer of regular buttercream. The fondant sticks nicely to it. This recipe is adapted from here, where you can check out a great video on how to make rolled fondant.

There are numerous tutorials about making different shapes from rolled fondant over the internet, so check them out if you’re interested.

step 1: assemble all the ingredients

step 2: dissolve gelatine in cold water

How to make fondant

step 3: heat fructose with water, add gelatine to it

step 4: add the mixture to the powdered sugar

step 5: stir with spoon to combine

How to make fondant

step 6: knead on working surface using powdered sugar

How to make fondant

4.4 from 22 reviews
How to make your own fondant
It's actually easy to make your own fondant. If you wish to occasionally decorate birthday cake with it, or if you're making a wedding cake, rolled fondant is very convenient.
Recipe Type: dessert
  • 0.70 oz (20 g) powdered gelatine + ⅕ cup (50 ml) cold water
  • 3.3 oz (100 g) fructose + 1½ tbsp (20 ml) water
  • 1 tbsp glycerine
  • 30.4 oz (900 g) powdered sugar
  1. Dissolve gelatine in cold water. Let stand for a few minutes.
  2. Combine fructose with water and heat until it boils, stirring. Let it boil for 30 sec. and remove from heat. Add gelatine and glycerine. Combine.
  3. Add the mixture to half of the powdered sugar, stir with spoon to combine. Gradually add the rest of the powdered sugar. Turn onto working surface and knead until it comes together.
  4. Leave on working surface for 30 minutes so that it cools.
  5. Keep covered in plastic wrap, in an air-tight container on room temperatures. If you don't use all at once, it might harden, so heat it in microwave for 4 seconds, it will become pliable again. It stores well for 1 month, but it's best to use in 2-3 days.

Tamara Novakoviç

Tamara Novakoviç

Tamara Novakovic is a passionate self-taught cook, food blogger, freelance food writer and photographer behind bite-my-cake.blogspot.com. Her life journey has led her through Faculty of Humanities in Zagreb, Croatia to discovering passion for making cakes. She is currently a weekly food columnist for Croatian newspaper V magazine and food magazine Repete.

More Posts - Website - Twitter - Facebook

Originally Published: March 27, 2012

208 Responses to Making your Own Fondant

  1. Pingback: Cute Easter Cupcakes Recipe on Honest Cooking | Honest Cooking

  2. Gulnefer Reply

    October 28, 2012 at 11:49 am

    Thank you for posting this recipe, Please can you give me a substitute for fructose. There is no fructose where I live
    Thank you once again

    • Anonymous Reply

      February 19, 2013 at 9:59 pm

      fructose is just like corn syrup

    • jessica Reply

      June 8, 2013 at 10:03 pm

      you can use corn syrup as well

  3. Owholo ify Edna Reply

    November 5, 2012 at 3:33 pm

    please what will make my fondant to sweet after icing a cake

  4. Owholo ify Edna Reply

    November 5, 2012 at 3:41 pm

    please I also need a substitute for fructose. There is no fructose where I live and what will possibly make your fondant to crack

    • Anonymous Reply

      June 10, 2013 at 4:49 pm

      idk I confuzzled!! this is isn’t as easy as 123

  5. Kate Middleton Reply

    November 12, 2012 at 4:13 pm

    Good! I will be able to decorate the royal cakes now- especially for my baby on the way!

    • Memeh Reply

      January 28, 2013 at 5:22 am

      Is this really the Duchess?
      Thank you so much Tamara for this guide to making my own fondant icing. God bless you

  6. Favour Reply

    November 26, 2012 at 4:00 am

    I really appreciate this brief lecture. I can now make foundat on my own .

  7. Olabisi Reply

    November 26, 2012 at 3:59 pm

    I really appreci?ate the method you used in explaining,it’s very understandable.Thanks once again & keep up the good works.

  8. Anonymous Reply

    December 6, 2012 at 4:17 am

    fructose can b subtituted with glucose

  9. olaide Reply

    December 7, 2012 at 10:05 am

    thanks for this

  10. Larissa chavez Reply

    December 27, 2012 at 10:08 pm

    thaNK YOU FOR THE RECIPE i am in training like im teaching myself to make cakes i really enjoy it to and thank you again.

  11. pouline Reply

    January 4, 2013 at 1:13 pm

    I really like the steps I will make my fondant later thank you.

  12. franca Reply

    January 6, 2013 at 2:49 am

    Thanks 4 the guideline,wat can I substitute 4 fructose?

  13. Ade Wumi Reply

    January 11, 2013 at 7:34 pm

    Thanks for the explanation, it makes sense and very understandable.

  14. jessica Reply

    January 17, 2013 at 2:17 pm

    tanks 4 ur guide line. I really apreciate

  15. Katewhite Reply

    January 20, 2013 at 10:19 am

    I want to make my fondant but i dont understand What fructose is

  16. brooks billings Reply

    January 22, 2013 at 8:42 am

    I am allergic to high fructose…or anything made from corn. It causes heart pompultations and has caused me to v fib 6 yrs ago. Would glucose work?and if it would…how much would need to be used as a subsitute. And where would I buy gluclose?

  17. Tamara Novakoviç

    Tamara Reply

    January 22, 2013 at 9:43 am

    Hi, I believe you could substitute it with glucose, although I’ve never tried it!

    • AL Reply

      February 14, 2013 at 3:20 pm

      Can you use stevia in place of glucose or fructose?
      Since stevia is a natural plant sweetener.

    • Erica Reply

      April 17, 2013 at 9:54 pm

      I am trying to make my first ever 2 tier bday cake for my daughter. Will this recipe be enough to cover an 8×8 square and a 10×10 round, with additional for circle cut outs and other flat shapes. Also, will the fondant work out right if I use it the same day?

  18. Tamara Novakoviç

    Tamara Reply

    January 22, 2013 at 9:44 am

    I buy fructose in drug stores, you could try glucose as well. You can try by substituting it with equal amount

    • Anonymous Reply

      February 2, 2013 at 3:56 am

      Wow! This is mind blowing, what are my waiting for? Let me me try it out. Thanks

    • Sarah akinrimisi Reply

      August 2, 2013 at 6:05 am

      This is my first time of hearing the word fructose, where can i get it and what is the meaning of fructose? thank you.

      • Nemi Reply

        August 9, 2013 at 7:03 pm

        You can buy it at a regular drug store. Fructose is suger, the kind you find in fruits mostly.

  19. shadia ansar Reply

    January 29, 2013 at 5:31 am

    Please advise us the proper ingredients ratios of fondant recipe. what is substitute of fructose in which form it is available in the market.

    • Joe Reply

      February 15, 2013 at 11:24 pm

      Yep glucose substitution will work with the recipe above and you can add one teaspoon of vanilla essence just to flavour it up a bit.. or any essence.. good luck mate :)

  20. Mary Reply

    January 31, 2013 at 11:35 am

    Waoh! This amazing, wat are mine waiting for. Tnk u so so much.

  21. ibiene Reply

    February 1, 2013 at 4:03 am

    Thanks very much, this was helpful

  22. Amara peace Reply

    February 4, 2013 at 2:27 am

    This is really amazing! Let me try it out. Thanks. But can glucose be a substitute?

  23. MiMi Reply

    February 4, 2013 at 5:07 am

    This is realy explanatory…I will try it out

  24. Joy Reply

    February 5, 2013 at 12:40 am

    Thanks for showing me an easy way of making fondat, i will try it later.

  25. Home Life with Joyce Reply

    February 5, 2013 at 8:40 pm

    Thanks for this info!Very useful. I’ve been looking for easy guide how to make fondant and this is exactly what I am looking!Thanks!

  26. Ferdinand Sales Reply

    February 9, 2013 at 7:42 am

    Good Day!.. tnx for the info. I’ll this for my son’s birthday cake.

  27. Anonymous Reply

    February 10, 2013 at 12:54 am

    Thank you for this fab recipe

  28. konphort Ugbabe Reply

    February 11, 2013 at 3:59 pm

    I would really like to know the cause of cranks and fondant crumbling after kneadin and at the process of lifting to put on cake.this reciepe is just what I needed,I even followed the steps and made one just now but it still crumbled.

  29. Omoile agatha Reply

    February 12, 2013 at 11:14 am

    Thanks are we knead d mixture wit sugar.tnk 4 d steps

  30. Jonah Boma Precious Reply

    February 18, 2013 at 10:40 am

    thanks for the insight, i always thought fondat was very difficult to make.
    GOD BLESS YOU!!!!!!!!!!!!!

  31. JANY Reply

    February 19, 2013 at 3:01 am

    thanks dear, so informative and educative. will take a bold step today. cheers.

  32. Anonymous Reply

    February 19, 2013 at 6:23 pm

    this is zoo easy love it

  33. Pingback: It’s not that kind of Cake | Scarlet & Lace Wedding Company

  34. linda Reply

    March 7, 2013 at 12:34 am

    Pls teach me d quantity to use in makin a fundant.

  35. Anonymous Reply

    March 10, 2013 at 10:06 am

    Thanks for teaching me how to make fondant on my own. Am very grateful God bless you a lot.

  36. Anthonia Egede Reply

    March 11, 2013 at 11:44 am

    Thank you for that woundful reciepe, It is really a teach your self one.

  37. annette Reply

    March 24, 2013 at 5:03 am


    I live in India. We won’t get fructose, so can we substitute with Glucose. It is the glucose powder which we get in medical store. I want to do it. It is first time i am decorating on the easter egg.

    Please tell me what is White Vegetable shortening.

  38. dheeva Reply

    March 26, 2013 at 7:11 am

    Tx a lot for this!

  39. Mary Reply

    March 28, 2013 at 10:04 pm

    Any suggestions on what I can use in place of powdered sugar. I have a bride that is allergic to sugar. She can not use splenda or anything contaning sucrose either. I am at a loss.

  40. JR Reply

    March 29, 2013 at 6:41 pm

    Mary, you might be able to use Agave in place of sugar. I’m not sure if it comes in dry powder, though. Perhaps you could use a dry filler with it. Stevia is another possibility but it’s very strong and would also require a filler.

  41. Sara Reply

    March 30, 2013 at 12:49 pm


    I am Muslim and can’t use gelatins so is there any substitute I can use other than gelatins?


    • Anonymous Reply

      May 27, 2013 at 9:38 pm

      @ SARA-
      Muslims can use beef gelatin.. Foster Clark & many more companies produces beef gelatin.

  42. Fatyma Reply

    April 2, 2013 at 4:50 pm

    What makes fondant to crack…especially after decorating d cake with it ?

  43. Amanda Reply

    April 3, 2013 at 7:05 am

    Hello… May I know whether we store the fondant in what temperature if I would like to use the fondant in 2 days?

  44. Cecilia komolafe Reply

    April 7, 2013 at 3:15 am

    Thanks 4 d info.For how long the remaining fondant can stay.where can it be kept?

  45. Neeta Reply

    April 15, 2013 at 2:58 am

    Hi Tamara,

    One query. My 6 year son is a Type 1 diabetic, I need to know that instead of the icing sugar can i use Sugarfree and will that give the same effect as the icing sugar gives.
    I have been having issues baking with sugarfree, the cakes don’t turn out as they tend to be while using normal sugar.
    Please help

  46. gladys Ayub Reply

    April 19, 2013 at 11:05 am

    I really enjoy ur steps but I think one of the ingredient is missing which is cmc and adding to frutose to those that ask, I use liquid glucose to substitute for the frutose. Tanx nice knowing steps

  47. sarah moreno Reply

    April 27, 2013 at 1:11 am

    if you where to use agar how much would you put and where would you recommend buying it?

  48. shamirraklae Reply

    May 4, 2013 at 8:08 pm

    it is easy and I love it for my store

  49. shamirraklae Reply

    May 4, 2013 at 8:11 pm


  50. Anonymous Reply

    May 10, 2013 at 5:07 am

    Thnx for the info God bless u

  51. neha Reply

    May 10, 2013 at 7:28 am

    thanks, u very nicely put the steps, how do I avoid the drying and cracks they appear later

  52. sarah Reply

    May 15, 2013 at 3:43 pm

    Thank you for the useful recipe, and for the funniest comments sections I have read in a long time :)

  53. Omoruyi irene Reply

    May 15, 2013 at 5:04 pm

    Thanks 4 d info

  54. oreoluwa Reply

    May 19, 2013 at 7:38 am

    please what’s the fructose look like?

  55. Kikachi osenuya Reply

    May 28, 2013 at 1:33 pm

    Is butter not needed in making fundant

  56. Anyanwu Perpetua Reply

    June 1, 2013 at 1:40 am

    Tnx 4 d info.

  57. Anoushka Reply

    June 1, 2013 at 10:22 am

    T’s awesome, the way u explained ! Thank u very much, I’ll try it soon ????

  58. Anonymous Reply

    June 8, 2013 at 10:26 am

    This is interesting, thanks. I still want know why it breaks when making curves.

  59. me Reply

    June 8, 2013 at 4:11 pm

    I added half a teaspoon of CMC to mine and it came out awesome no cracks and its very pliable too. mwwwaaaah, for the info.

  60. OluwaseunDoyen Reply

    June 12, 2013 at 3:19 am

    U’re amazing.Thanks a zillion for this piece of information;It’s really helpful..more power to your elbow.God bless you

  61. Ajayi Reply

    June 12, 2013 at 4:37 am

    Hw can i preserve my cake with fondant and it will last three month

  62. Emma Reply

    June 16, 2013 at 3:49 am

    What could you use instead of glycerin?

  63. kamal dhillon Reply

    June 17, 2013 at 6:02 am

    thanks for the way u explained.
    thank for the fondant recipe .

  64. adedeji omowunmi Reply

    June 17, 2013 at 11:08 am

    Thanks for the info but please why did fondant normaly break when raising ????? up and after placing ????? on the cake pls have seen many people asking same questio but you did not reply pls relply in M?????Y????? box thank you once again

  65. shazia Reply

    June 17, 2013 at 12:40 pm

    plz reply to all the ABOVE questions asked and I’ll get my answer.

  66. cyriack owusu Reply

    June 19, 2013 at 11:53 am

    p/s give me the immportans of adding gylene to making fandant

  67. cyriack owusu Reply

    June 19, 2013 at 11:57 am

    whean you are making fandant can you put it on heat AT 100c` and adding the ingrdans.

  68. Mar Reply

    June 20, 2013 at 12:20 pm

    Hi! Thx for the amazing recipe. And i want to know what can i use if i can not find fructose or glucose?

  69. aiesha Reply

    June 21, 2013 at 1:47 am

    hi what can you use instead of glycerin? i can’t find glycerin here.


    June 22, 2013 at 7:21 am

    Thank’s dear,It’s splendd.I still need to know the full meaning of CMC? if am baking two figures cake what quantity of ingredients am i using for fondant decoration? thks

  71. Blessing Reply

    June 22, 2013 at 8:09 am

    I want to learn how to make fundant

  72. Malar Reply

    June 23, 2013 at 10:54 am

    How long can I keep it in the fridge?

  73. Mrs.Wajiha Mumtaz PAKISTAN / Reply

    June 24, 2013 at 11:46 am

    Thankyou for your receipe and its working ………thanks ….CMC is also used in Bread and other bakery items.

  74. sunita Reply

    June 24, 2013 at 1:22 pm

    How can I make the fondant less sticky???

    • Marissa Sertich

      Marissa Sertich Reply

      June 24, 2013 at 8:15 pm

      Hi Sunita! There are a couple of reasons your fondant might be sticky. First of all, make sure you’re rolling it out with a dusting of corn starch. Also, fondant will get sticky if you store it in the fridge – so don’t store fondant or a fondant finished cake in the fridge – it will melt just like a lollipop!

  75. Udo Chikwendu Reply

    July 2, 2013 at 9:58 am

    Thanks a lot, but please I need to know why fundants cracks

  76. Leru Reply

    July 8, 2013 at 4:33 am

    Hey, thanks for this recipe. My fondant comes out ok though I don’t use glycerine. I’d love to use it now but does it have a substitute?
    Can u also write something on covering cakes perfectly, avoiding folds and rough finishes.

  77. Omamomo.rukky Reply

    July 8, 2013 at 11:00 am

    Thanks,i use 1/2 teaspoon glycerine and vegetable shortening to make it not crack.if it is dry,touch ur hands with water and knead very well until very plieable.cmc make it to stretch well.

  78. Mcvay Reply

    July 8, 2013 at 11:46 am

    Wonderful submit. I used to be reviewing continually the following site that i’m satisfied! Invaluable information in particular the best sections :) I actually maintain such information considerably. I was searching for this specific specified details for a number of years. Thank you in addition to all the best.

  79. vero Reply

    July 10, 2013 at 12:48 am

    thanks for the infor

  80. vero Reply

    July 10, 2013 at 12:49 am


  81. stephanie Reply

    July 10, 2013 at 4:57 pm

    can you add food coloring to make it colored fondant? thanks!

  82. stephanie Reply

    July 10, 2013 at 4:59 pm

    nevermind, i just re-read the thread. :) thanks for the information

  83. Nene Reply

    July 11, 2013 at 5:01 pm

    Your teaching is wonderful but there was no measurement given. Also, I put a little CMC.

  84. Anonymous Reply

    July 13, 2013 at 8:07 am

    what is the subtitute for fructose and corn syrup

  85. maria cecile casanayan Reply

    July 14, 2013 at 9:55 pm

    how long will it take to keep fondats

  86. mickeyrob Reply

    July 17, 2013 at 5:08 pm

    is the powdered sugar the same as the icing sugar? and isn’t there a simpler way to put the measurement for the recipe. Instead of gram put it in ounces. And the amount of water seems to be more than what is in the ingredient.
    Thank u for the recipe, as I was always looking for one.

    please reply to my box

  87. king Reply

    July 18, 2013 at 4:47 am

    thanks a lot! now i can try making homemade fondant cupcakes for my sisters’ birthday.

  88. Lisa Reply

    July 20, 2013 at 8:31 pm

    Hi, thank you so much on your explanation. With your help my student able to make their own animals fondant on their cupcake during my teaching lesson plan animals.

  89. Ameenah Reply

    July 22, 2013 at 6:13 am

    Pls can u tell me steps to use in improvising for shape cutter as a starter.

  90. Kate Middleton Reply

    July 23, 2013 at 1:45 am

    Yes, it’s me. My baby’s name is Kate! Learn more on my Facebook page.

  91. anirudh Reply

    July 24, 2013 at 10:39 pm

    Wat cn b d substitute for glycerine?

  92. nancy Reply

    July 31, 2013 at 3:15 am

    fnks so much but i still want to knw y u didnt put cmc powder and d measurement

  93. Cynthia Paul Reply

    August 3, 2013 at 6:36 am

    What’s CMC?

  94. Jacinta Reply

    August 3, 2013 at 11:38 am

    Tanx alot. Dis guide have really helped me.

  95. Feyi Reply

    August 5, 2013 at 2:51 pm

    Ts great! Hv been finding a way of doing fondant icing,ur teaching s wel understandable n easy.Thanks so much.

  96. Ama Reply

    August 6, 2013 at 3:39 am

    I dont have gelatine for my fondant wat can i use to subtitude

  97. Anonymous Reply

    August 7, 2013 at 6:57 am

    where can i buy fructose and glycerine?

  98. mercy Reply

    August 9, 2013 at 9:00 am

    Thanks.ur recipe was fantastic and self explanatory

  99. farah ansari Reply

    August 10, 2013 at 10:27 am

    thnx alot for this amazing recipe….

  100. Vicky Reply

    August 12, 2013 at 4:42 pm

    For how long can fondant stay without getin spoilt and what can make fondant not to break or crack

  101. Mrs Adegoke Rofiat Ikeola Reply

    August 14, 2013 at 5:58 am

    Thanks so much i did my fondant and it come out neat

  102. Chinny Reply

    August 15, 2013 at 5:18 am

    Plz, is it right to eat d cake together wit the fondant icing? Some people said it is not good to eat, that it is advisable to remove it. What do you hav to say?? Thnks.

  103. Chinny Reply

    August 15, 2013 at 5:20 am

    Thnk you for the easy step. Thnks for that great work:)

  104. Anonymous Reply

    August 18, 2013 at 1:58 pm

    thank u,i have try it ,but my fondant is cracking, what can i do?what is d meaning of c m c?

  105. kristin Reply

    August 19, 2013 at 2:10 am

    thank you now my cakes and cupcakes can look smooth not full of cracks lol thanks.

  106. yemmie Reply

    August 20, 2013 at 3:17 am

    cmc is d known name and nothing more.it is common and available in all cake shops,though tylose is a subtitude 4 it.as 4 me glucose can be used instead of fructose and it work perfectly. Add cmc and glicerin 2 prevent cracking

  107. Julianne Reply

    August 21, 2013 at 12:26 pm

    Hi Can you please tell me what I can us instead of glycerine,as the only one I can buy is use for people that have ruff dry lips,not for cooking,or is this the same thingfor both?

  108. Sarrah Reply

    August 25, 2013 at 1:41 am

    Hey, how can I substitute fructose and glycerine? Thanx for the recipe!

  109. adebimpe Reply

    August 26, 2013 at 10:07 am

    Will CMC be added to the podered sugar or d mixture of frutose n gelatine?

  110. Mary Reply

    August 27, 2013 at 9:29 am

    Pls ansa d above question . Tanx 4 d receipe,itz rily explanatory

  111. Omolola Reply

    September 3, 2013 at 6:11 pm

    Thanks for the receipe. Pls what are the tools needed for fondant (to cut out different shapes)?

  112. Muibat Reply

    September 4, 2013 at 11:49 am

    I really appreciate ur post. Its really helpful. Thank u so much

  113. Mpumi Reply

    September 5, 2013 at 12:21 am

    After making the fondant, can’t I use it immediate?
    And what kind of icing should I use for decorating, like writing?
    I have a cake design to make for my baby, her birthday is this Saturday, (7 Sept).

  114. Mpumi Reply

    September 5, 2013 at 11:19 am

    where can I buy/get the powdered gelatin and the corn syrup. I’m from South Africa, all South African please help me where to find those ingredients. Please help

  115. Poonam Gupta Reply

    September 7, 2013 at 5:01 pm

    I like you recipes
    Specify choco vanilla ice cream cake n strawberry yogurt cake . I need lemon cake recipe too pls

  116. Rauta barnabas Reply

    September 9, 2013 at 8:09 am

    Tanzs so much 4 This method. Can i use egg white too on fondant icing? Pls can u help me, any time i decorate cake with fondant icing it use to melt instead of drying pls y?

  117. Anonymous Reply

    September 13, 2013 at 5:13 am

    Waw it very okay 4 me,i really understand d step.so simple.

  118. Kalle Bergman

    Kalle Bergman Reply

    September 20, 2013 at 1:59 pm

    Fantastic Guide Tamara!

  119. adeniran adejoke Reply

    September 21, 2013 at 12:33 pm

    i like this,and i hope it will also work for my boy’s birthday in november.

  120. Titi Reply

    September 24, 2013 at 4:22 pm

    really love d teaching n comments. but is d sugar d same as icing sugar? ild try d stepa as soon as i get my ingredients ready.

  121. You really ensure it is seem to be easy together with your presentation however I discover this condition to be really something I do believe I’d personally under no circumstances comprehend. It sort of feels also complicated and extremely substantial personally. We’re having a look onward on your own following publish, I’ll try and get the adhere from it!

  122. fiebor lawlaw lawrence Reply

    September 29, 2013 at 3:08 pm

    it is very nice tank u so much for the shared knowledge

  123. Mercy Ikuku Reply

    September 30, 2013 at 10:44 pm

    I am most grateful for ur receipe. Covering my cake wud not be a problem anymore. U saved my day. Thk u.

  124. Anonymous Reply

    October 6, 2013 at 1:47 pm

    PEggwhite cn b used 4 fondant. Welldone 4d job

  125. miss jo jo Reply

    October 11, 2013 at 12:25 am

    Thanks for the recipe. I want to know the quantity of cmc dat should be added to the fondant mixture.

  126. Esther edwin Reply

    October 11, 2013 at 7:08 pm

    Tanx 4 it bt am stil confuse

  127. Remi Reply

    October 12, 2013 at 5:13 am

    Thanks for your info.but please my fondant remain soft after about 5days of decorating the cake i mean is not drying.

  128. jennifer Reply

    October 22, 2013 at 11:19 am

    You have really done justics to this…. I know it will work for my birtday in november. Thanks

  129. isiekwe Reply

    October 25, 2013 at 1:26 am

    Really nice,good work nd wonderfull ans but what’s d measurement 4 cmc

  130. Tomiwa Reply

    October 28, 2013 at 5:42 am

    CMC means carbon methyl carbon. Keep ur fondant for abt 8hrs. It makes it mor pliable and reduces cracks.

  131. faith Reply

    October 30, 2013 at 3:52 pm

    When wil I add the CMC

  132. Gemma Ellis-Moore Reply

    October 30, 2013 at 10:53 pm

    Very nice thanks

  133. Jaimee Reply

    October 30, 2013 at 10:54 pm

    Hello Gem

  134. Christy Reply

    November 13, 2013 at 4:49 am

    I love dis guidelines, but u didn’t give us accurate measurement. U ar too much.

  135. Osanitemi joy Reply

    November 13, 2013 at 1:55 pm

    Am i surpose to dissove d glucose in hot water

  136. Tomiwa Reply

    November 14, 2013 at 4:35 am

    Carbon methyl cellulose i meant(cmc). Add it 2ur flour. Abt a teaspoon

  137. Bruce Reply

    November 18, 2013 at 8:48 am

    Can i add any food coloring the change the color? or will it affect the texture?

  138. Tamara Novakoviç

    Tamara Reply

    November 18, 2013 at 9:17 am

    Hi Bruce, you can, I suggest using gel food coloring. f you use liquid colors, it may affect the structure, but if it becomes “mushy”, just add more powdered sugar.

  139. Nal Reply

    November 18, 2013 at 11:39 am

    Is there a non animal-origin substance like agar agar to replace gelatin in this fondant recipe? Thanks!

  140. ekant jain Reply

    November 19, 2013 at 10:31 pm

    It’s a nice tutorial. Is it gum paste. My g.p. has got a cracking problem. Thanx a lot.

  141. Sholaja Abosede Oluwaseun Reply

    November 24, 2013 at 9:16 am

    Thanks 4 de recipe, can we use liquide glucose in place of fucose

  142. susan Reply

    December 4, 2013 at 4:16 am

    This is great, can’t wait to try it! Thanks dear

  143. temi tope Reply

    December 15, 2013 at 9:32 am

    Pls,my fondants appears 2 stick 2 my cake but once ot try 2 cut d cake,d cake separates immediately from d cake,den I notice it doesn’t s
    tick like my butter icing does.so I saw it here that I can use butter cream for my first coating before placing my fondant on the cake,please wat is a butter cream,is it d normal butter used in baking or what? pls I need a reply as soon as possible. thanks

  144. temi tope Reply

    December 15, 2013 at 9:34 am

    I mean d cake separates immediately from the fondant once I try to cut the cake,it doesn’t stick 2d cake like my butter icing does

  145. Debby Reply

    December 22, 2013 at 2:28 pm

    This is really nice. Infact am blesd and i cant wait to make this for my sister’s birthday.

  146. Arjun Reply

    December 29, 2013 at 4:33 am

    Hey what is the substitute for glycerine or where can I get one

  147. Pauline Reply

    January 15, 2014 at 4:54 am

    Thanks, l will try it for my choir anniverssary cake

  148. Bennifer Reply

    January 16, 2014 at 6:39 am

    Please help give full details on how 2 prepare d fondant icing n is d powered sugar dsame as d icing sugar,please inbox me d answer on my email tanks. Great job n weldon

  149. wedding cakes Brighton Reply

    January 20, 2014 at 4:38 am

    Very simple to follow fondant steps, Making a fondant is a science, making a tasty nice fondant is an art!

  150. erandanee Reply

    January 23, 2014 at 3:21 am

    Hi, I love your fondant recipe as it seems easy to prepare than normal fondant. But I have some questions?

    Where can I buy Fructose and food grade glycerine?
    I’m in New Zealand, I searched those in super markets,but I never found it.

    So can buy those online? If it’s possible please provide me links that I can buy them online…

  151. Ella Reply

    January 24, 2014 at 1:10 pm

    Hi. U can use glucose gel instead of fructose. All u just need are gelatine, glucose gel, water, icing sugar and tylose. with tylose u hv to careful so dat it doesnt become chewing gum! add tylose bit by bit till its stretchy enuf. it also prevents cracking. gud luck!

  152. omowunmi afusat Reply

    February 4, 2014 at 7:48 am

    thanks so much, ur teaching is so understandable. nd pls reply to all d question above. bye

  153. Stephani Jones Reply

    February 6, 2014 at 1:49 am

    You said fructose, some said corn syrup, some say glucose…what is it? Is this a dry ingredient or a syrup and where does one buy it? Why can’t one just use sugar?

  154. Pingback: Rainbow Cake with Natural Dyes - Wpmembers.pw

  155. raheem motunrayo Reply

    April 10, 2014 at 4:54 pm

    i love det

  156. tina Reply

    May 22, 2014 at 4:18 am

    I am new here BT pls I will like to no all d ingredient of fondant so I can make a cake for my little brother

  157. Anonymous Reply

    May 24, 2014 at 7:56 am

    Thank you, Tamara! Very easy guidance. Will practice this week.

  158. stephie Reply

    June 10, 2014 at 4:08 am

    What’s d substitute for glycerine? Are fructose. Glucose and gelatin liquid? And what is marshmallows?

  159. Sylvia Reply

    June 17, 2014 at 4:49 am

    Tamara, may God bless u and keep longer.

  160. motunrayo Reply

    June 22, 2014 at 5:15 am

    Tanks a lot dis is wonderful

  161. abiola Reply

    July 4, 2014 at 4:10 am

    plz ansa those questions

  162. maryam Reply

    July 22, 2014 at 7:25 pm

    Thank u for d easy step, but want to confirm if gelatine is necessary, or Wats d possible substitute for gelatine. Thank you counting on ur reply, decorating a cake for my hubbys bufday n our 5th wedding anniversary on d 25 of July

  163. margaret Reply

    July 29, 2014 at 1:56 pm

    Why will my fondant not get dry after pasting


  164. nkem valerine Reply

    August 7, 2014 at 12:35 pm


  165. abongwa nelkon Reply

    August 19, 2014 at 7:05 pm

    please how can i remedy cracked fondant?

  166. madeline chandler Reply

    August 25, 2014 at 1:05 pm

    I am 13 years of age and I would like to grow up and be a baker. I bake all the time at my house. My sisters 16th birthday is about to come up and I would like to thank you for explaining how to make fondant. My sister will love her cake now!

  167. enih lycia Reply

    August 28, 2014 at 5:34 pm

    I love your work

  168. Nasiba Reply

    October 13, 2014 at 6:56 am

    thank you so much, will forever be grateful

  169. Judith Reply

    October 31, 2014 at 12:52 pm

    God bless u i..can make my own foundant now

  170. jane Reply

    November 9, 2014 at 4:10 pm

    what will i do to keep my fundant icing strong and not easy to melt

  171. Cake Decorator Reply

    November 17, 2014 at 9:00 am

    Hi Tamara
    I am a cake decorator by profession and use lots of fondant but when I delivered my last cake, the people at the party said that it tasted like Plastic! I was really confused and found that it was because of the fondant which I bought from the market.
    But now with the help of your post I will make it at home! Thanks a lot ^_^

  172. monica Reply

    November 27, 2014 at 12:20 pm

    Thanks a lot

  173. Njideka Reply

    December 2, 2014 at 9:57 am

    Hi Tamara, I have been having problem with my fondant, but with this your receipt and step by step guide I’m sure my problem is solved. I will be forever
    greatful. Thanks and God bless you.

  174. HERTY Reply

    December 13, 2014 at 12:02 pm


  175. HERTY Reply

    December 13, 2014 at 12:08 pm

    How can i make icing at home,please it’s needed now

  176. Somebody Reply

    December 20, 2014 at 12:35 pm

    What is glycerine? and is there a subsitutite?

  177. queengold cakes Reply

    December 28, 2014 at 7:14 am

    Nice one

  178. Bunmi oyewusi Reply

    January 9, 2015 at 4:10 am

    Thank you very much

  179. Nellykudos Chidimma Reply

    January 13, 2015 at 10:00 pm

    Thanks dear

  180. ruth Reply

    February 2, 2015 at 3:43 pm

    Thanks a lot for dis steps.can corn flour used be in place frocutose?

  181. Alobaa Reply

    February 15, 2015 at 10:50 am

    Thank u ma,love u

  182. Sunita Reply

    February 17, 2015 at 1:49 am

    Thanks for sharing the fondant recipe. But I have a query. How long can I preserve the above fondant if I keep in airtight container in a cool and dry place?

  183. Sametta T homas Reply

    March 17, 2015 at 11:09 am

    Thanks for the good work.
    what can I use in place of glycerin?

  184. mobola Reply

    April 9, 2015 at 1:05 pm

    I really appreciate this much,it is workable and easy.God bless

  185. Anonymous Reply

    June 23, 2015 at 2:51 am

    How do you make corn syrup

  186. craig Reply

    July 16, 2015 at 1:14 am

    hi Tamara,

    i love your idea. it’s a nice one you’ve got there. it’s well explained and easy to make. my advise for you is to make the measurements easy as well for many people who won’t understand. cheers!

  187. Anonymous Reply

    July 25, 2015 at 9:57 am

    Can I have all d ingredient of fondant and subtitute for any1 in my mail? You’ve done a great job here.

  188. ROMANIA ATTOH Reply

    August 6, 2015 at 8:40 am

    hi. thanks, i love the way you explained the fondant making, my problem is my is always breaking when i left it up to place on my cake and pls do answer all the guestion above thanks

  189. Queendaline njoku Reply

    August 10, 2015 at 4:38 pm

    Pls ma,my fondant usually break whenever i want to lift it up to cover my cake,this are my steps(1)disolve gelatine with warm water, pour it into my icing sugar, add C.M.C until its gumy ,add liquid glucose if desire,add little gyceline when kneadling it i use corn flour to stop it sticking on my working table..but after all this it stil harder and cracks,but i wil try this new step, but i wil love it if you give me some corrections .tanx u are God sent to we bakes

  190. Anonymous Reply

    August 20, 2015 at 4:53 pm

    Really good recipes, nice a simple to follow! Great texture and taste my son said it taste as good as shop bought and I’d agree

  191. Onuchukwu CHinenye Reply

    August 31, 2015 at 11:23 am

    Thanks a bunch for posting the steps for making my fundant icing. I ve learnt alot.

  192. thanks. will try it out. Reply

    September 26, 2015 at 3:38 pm

    sounds great.

  193. Sunitha Reply

    October 1, 2015 at 10:57 am


    With te above fondant recipe can I also make Human Figures. If yes can I make in advance.

  194. Joy oladimeji Reply

    October 24, 2015 at 4:10 am

    U have done a great job keep it up. God bless u

  195. Anonymous Reply

    October 24, 2015 at 11:50 am

    fructose is no where to be found

  196. Cakes to make Reply

    November 22, 2015 at 12:53 am

    Honey fructose is a dried form of sweetener that can be bought in any whole or natural food store. Because honey is all natural, it is the best sweetener as there are no highs and lows from ingesting it, which is super great when you have young Kids.

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