Making your Own 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 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

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 49 reviews

• Author: Tamara Novacovic
• Total Time: 25 minutes
• Yield: 2 lbs 1x

Print Recipe

Pin Recipe

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 USM Scale 1x2x3x

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

Frequently Asked Questions

Where do I find food-grade glycerine?

Food-grade glycerine is available at most drugstores and pharmacies — it's typically sold near first aid products or in the baking section. Specialty baking supply stores and online retailers also carry it. It's not an exotic ingredient; once you find it once, you'll always know where it is.

My fondant has hardened — how do I make it soft again?

Microwave the fondant for about 4 seconds. Check the texture and knead it briefly — it should become pliable again. Don't overheat it or the glycerine structure breaks down. Wrap unused fondant tightly in plastic wrap and store in an airtight container at room temperature; this prevents it from hardening in the first place.

How do I add color to homemade fondant?

Use gel food colors for the cleanest results — apply a small amount with a toothpick and knead it thoroughly through the fondant to distribute evenly. Gel colors are more concentrated than liquid colors and won't change the texture. If using liquid colors, add them before the powdered sugar goes in.

How far in advance can I make fondant?

Fondant keeps for up to a month stored properly, but it's best used within 2-3 days for optimal pliability and workability. Store tightly wrapped in plastic at room temperature — never refrigerate, as the humidity makes it sweat and become sticky.

If You Liked This Recipe, You’ll Love These

• Shiso Meyer Lemon Tart
• Gâteau au Cassis: French Blackcurrant Mousse Cake
• Lemon Cream Cake: Light, Buttery, and Irresistible
• Spring Strawberry Cake Roll