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 Basics
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 gelatin (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.
Step by Step Guide to Making your Own Fondant
Step 1 – Gather Your Ingredients
Step 2 – Dissolve the Gelatin:
- In a small bowl, sprinkle the powdered gelatin over the cold water. Let it stand for a few minutes to bloom.
Step 3 – Combine Fructose and Water:
- In a small saucepan, combine the fructose and 1 1/2 tablespoons of water.
- Heat the mixture over medium heat, stirring constantly until it begins to boil.
- Allow the mixture to boil for 30 seconds, then remove it from the heat.
- Immediately add the bloomed gelatin and the glycerine to the hot fructose mixture.
- Stir until the gelatin is completely dissolved and the mixture is smooth.
Step 4 – Combine with Sugar:
- In a large mixing bowl, add half of the powdered sugar. Pour the hot fructose-gelatin mixture over the sugar.
Step 5 – Stir to Form Dough
- Stir with a spoon until the mixture starts to combine.
- Gradually add the remaining powdered sugar, stirring continuously until the mixture forms a thick, sticky dough.
Step 6: Knead the Dough
- Turn the dough out onto a clean, powdered sugar-dusted work surface.
- Knead the dough until it becomes smooth and pliable, adding more powdered sugar if necessary to prevent sticking.
Step 7: Resting and Storing
- Leave the fondant on the work surface for 30 minutes to cool and set.
- Wrap the fondant tightly in plastic wrap and store it in an airtight container at room temperature.
- If not used immediately, the fondant may harden; to soften, heat it in the microwave for about 4 seconds until pliable again.
How to Make Your Own Fondant
- Total Time: 25 minutes
- Yield: 2 lbs 1x
Description
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.
Ingredients
Ingredients
- 0.70 oz powdered gelatin (20 g) + 1/5 cup cold water (50 ml)
- 3.3 oz fructose (100 g) + 1 1/2 tbsp water (20 ml)
- 1 tbsp glycerine
- 30.4 oz powdered sugar (900 g)
Instructions
Step 1 – Gather Your Ingredients
Step 2 – Dissolve the Gelatin:
- In a small bowl, sprinkle the powdered gelatin over the cold water. Let it stand for a few minutes to bloom.
Step 3 – Combine Fructose and Water:
- In a small saucepan, combine the fructose and 1 1/2 tablespoons of water.
- Heat the mixture over medium heat, stirring constantly until it begins to boil.
- Allow the mixture to boil for 30 seconds, then remove it from the heat.
- Immediately add the bloomed gelatin and the glycerine to the hot fructose mixture.
- Stir until the gelatin is completely dissolved and the mixture is smooth.
Step 4 – Combine with Sugar:
- In a large mixing bowl, add half of the powdered sugar. Pour the hot fructose-gelatin mixture over the sugar.
Step 5 – Stir to Form Dough
- Stir with a spoon until the mixture starts to combine.
- Gradually add the remaining powdered sugar, stirring continuously until the mixture forms a thick, sticky dough.
Step 6: Knead the Dough
- Turn the dough out onto a clean, powdered sugar-dusted work surface.
- Knead the dough until it becomes smooth and pliable, adding more powdered sugar if necessary to prevent sticking.
Step 7: Resting and Storing
- Leave the fondant on the work surface for 30 minutes to cool and set.
- Wrap the fondant tightly in plastic wrap and store it in an airtight container at room temperature.
- If not used immediately, the fondant may harden; to soften, heat it in the microwave for about 4 seconds until pliable again.
Notes
- Storage: Fondant stores well for up to 1 month but is best used within 2-3 days for optimal pliability.
- Microwave Tip: If the fondant hardens, microwave it for 4 seconds to make it pliable again.
- Work Surface: Always dust your work surface with powdered sugar to prevent sticking while kneading the fondant.
- Prep Time: 15 mins
- Cook Time: 10 mins
Such a great guide, love it. Thanks. I have never made fondant before, but this absolutely works.
Fantastic, where has this been all my life? The fondant turned out absolutely perfect. Thank you!
This turned out so great, thanks for the guide!
Thanks for the explanation, it makes sense and very understandable.
Saya suka ini, terima kasih – hasilnya sangat bagus!
This works perfectly, thank you!
Dang, this is really awesome, thank you for this!
I really love this, so delicious!
Perfect, thank you for this!
Delicious, perfect, thank you!
I love this, thank you – turned out so grett!
My cake game just got so much better!
Worked perfectly for me, thanks!
Amazing!