Making your Own Fondant

How to Make Your Own Fondant How to Make 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.

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.

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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.

How to Make Your Own Fondant


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.

How to make fondant


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.

How to make fondant


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.

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How to Make Your Own Fondant

How to Make Your Own Fondant


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 46 reviews

  • Author: Tamara Novacovic
  • 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

Units Scale

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
  • Category: Baking
  • Method: Stovetop
  • Cuisine: American
What do YOU think? Leave a comment! (249) What do YOU think? Leave a comment! (249)
  1. This recipe is just amazing, I used lemon extract instead of vanilla extract and it worked just as well thank you so much!!!!






  2. I am really fond of fondant icing and would love to make it but I am scared that I will ruin the whole cake trying to cover it with the icing but this recipe does sound pretty fool proof. I think I will be trying it soon. Thank you for making this available.

  3. I think this is the best tutorial about fondant I have seen. This is definitely my new go to recipe for all my weird cake projects!!






  4. Does look very easy – would it be possible to use granulated sugar (in place of the powdered sugar) to produce a form of fondant which could be presented to honey bees in their hive during the Winter?






  5. 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.






  6. 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






  7. 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






  8. 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!

  9. 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?

  10. 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.

  11. 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 ^_^






  12. 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!






  13. I REALY LOVE THE STEPS U USED IN EX
    PLAINING FONDANT ICING BUT THERE IS A QUESTION I HAVE.WHAT IS TYLOSE N WHERE CAN I FIND IT? IN AFRICA

  14. 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

  15. 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?

  16. 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!

  17. 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…






  18. 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

  19. 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

  20. 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

  21. 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.
    Cheers!

  22. 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!

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  23. 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.
    thanx.

  24. 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?

  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. 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).

  27. 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?
    Thanks.Julianne

  28. 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

  29. 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.

  30. 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.

  31. 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

  32. 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.

  33. 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.

  34. 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.
    Thanks

    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!

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

  36. 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

  37. 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






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

  39. 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.






  40. 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

  41. 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

  42. 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.

  43. 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.

  44. 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.

  45. 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.

  46. 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!

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

    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 :)

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

    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?

  48. 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?

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

  50. 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
    Gulnefer

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