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 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.

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  1. 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

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

  3. 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.

  4. 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?

    1. 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?

    1. 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 :)

  5. 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.

  6. Hi,

    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.

  7. 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.

  8. 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.

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

  10. 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

  11. 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

  12. 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.

  13. 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

  14. 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

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

    1. 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!

  16. 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.

  17. 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.

  18. 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.

  19. 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

  20. 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.

  21. 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.

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

  23. 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?

  24. 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).

  25. 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

  26. hmmmmm….
    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.

  27. 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!

  28. 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.

  29. 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 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

  30. 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

  31. 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

  32. 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…

  33. 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!

  34. 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?

  35. 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

  36. 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


  38. 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!

  39. 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 ^_^

  40. 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.

  41. 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?

  42. 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!

  43. 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

  44. 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

  45. 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

  46. 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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