www.thecookduke.com

Fondant Recipe for the best Fondant Icing

1st July 2008

Fondant Recipe for the best Fondant Icing

posted in Baby Shower Cakes, Wedding Cakes, Birthday Cake Ideas, Cakes |

Fondant Recipe - how to make fondant, is it difficult to follow the fondant recipe?

Like most things in life, practice gets perfection, but to make fondant is not too complicated, and given the upgrade it gives to the cake, I would sure give it a try.

Fondant recipe - How to make fondant

When you come to make fondant it’s important to use the right fondant recipe and follow it to the letter.

I know many people who tried some shortcuts on my fondant recipe and ended up with a fondant they just couldn’t take off of the table.
The fondant gets greasy, sticky or just resembles the taste of a commercial fondant, which is bad enough J

Three important tips before we move to the actual “how to make fondant” instructions and the fondant recipe:

  1. When you make fondant, both the dough and the icing, make sure to make it in room temperature – Too cold or too warm room will hurt the dough
  2. When you calculate the quantity of fondant icing required, it’s better to have too much fondant icing rather than too little, as leftover icing can be stored and used at a later date, or used for extra decorations
  3. Make sure you make fondant on a clean and smooth working surface.
    Jewelry on your fingers or wrists or fluffy clothing could hurt the fondant’s surface

Ingredients required to make the fondant recipe:

  • 1 Tbsp of unflavored gelatin
  • 1/4 cup of cold water
  • 1 tsp of almond extract
  • 1/2 cup of light corn syrup
  • 1 Tbsp of glycerin (some recipes say it’s optional, believe me, it’s a must)
  • 2 lbs  10X confectioners’ sugar
  • 1/2 tsp of white vegetable shortening

Directions how to make the fondant recipe:

  • Sprinkle the gelatin over cold water in a small bowl; Let it rest for two minutes to soften
  • Place the bowl in a microwave for 30 seconds on High, until the gelatin dissolves
  • Add the flavoring
  • Add the corn syrup and the glycerin and stir until the mixture is smooth and clear (if the mixture is not turning smooth and clear, microwave it for an additional 15 to 20 seconds on high and stir again) 
  • Sift 1 1/2 pounds of the sugar into a large bowl
  • Make a hole in the sugar and pour the liquid mixture to it
  • Stir with a wooden spoon until the mixture becomes sticky
  • Sift some of the remaining 1/2 pound of sugar onto a smooth work surface and add as much of the remaining sugar as the mixture will take
  • Knead the fondant, adding a little more sugar if necessary, to form a smooth, pliable mass
  • Rub the vegetable shortening on your thumbs and knead it into the fondant
  • Wrap the fondant in plastic wrap and place it in a tightly sealed container to prevent it from drying out
    If the icing dries out and harden it can often be revived by popping it into a microwave oven for a few seconds and then kneading it back to life

Now you know how to make fondant, I hope the following pictures will inspire you to give this easy, tasty Fondant Recipe  :-)

But first, if you want to take your fondant recipe to the next level, you’re welcome to visit my post How to Color Fondant

How to Make Fondant

How to make Fondant

How to make Fondant

  Happy Cooking J 

This entry was posted on Tuesday, July 1st, 2008 at 10:02 am and is filed under Baby Shower Cakes, Wedding Cakes, Birthday Cake Ideas, Cakes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

There are currently 30 responses to “Fondant Recipe for the best Fondant Icing”

Why not let us know what you think by adding your own comment! Your opinion is as valid as anyone elses, so come on... let us know what you think.

  1. 1 On July 23rd, 2008, Alesha said:

    Thanks for the recipe. How much does one recipe make? In terms of covering a round cake… enough for a 8″, 10″ etc. Thanks! And yes, your cakes are inspiring!!

    posted on July 23rd, 2008 at 12:45 am

  2. 2 On July 28th, 2008, Kathy said:

    Toes? Really?

    posted on July 28th, 2008 at 7:34 pm

  3. 3 On August 26th, 2008, Troy said:

    I used this recipe for a few birthday cakes and the fondant was flawless. Everything was even and smooth the recipe is very good. I also agree glycerin is a must lol. Thank you for giving such a useful tool.

    posted on August 26th, 2008 at 1:15 am

  4. 4 On August 26th, 2008, TheCookDuke said:

    Thanks Troy
    Comments like yours make posting fun :-)

    posted on August 26th, 2008 at 8:43 am

  5. 5 On September 7th, 2008, angela said:

    How do I color the fondant?
    I want purple and pink

    Thanks

    posted on September 7th, 2008 at 6:44 pm

  6. 6 On September 9th, 2008, lisa said:

    just wondering what is the best way to colour fondant

    posted on September 9th, 2008 at 5:52 am

  7. 7 On September 10th, 2008, How to Color Fondant and take your cake to the next level said:

    […] Many of my readers asked me how to color fondant after reading my post Fondant Recipe for the best Fondant Icing […]

    posted on September 10th, 2008 at 9:42 am

  8. 8 On September 10th, 2008, TheCookDuke said:

    Hi Angela and Lisa

    Your wish is my command :-)

    I’ve just added a new post explaining how to color fondant - http://thecookduke.com/howtocolorfondant

    Hope you’ll find it useful.

    Happy Cooking

    posted on September 10th, 2008 at 11:20 am

  9. 9 On September 11th, 2008, Sophie said:

    I’ve been on the look-out for a fondant recipe, I just don’t like using the store-bought ones :).

    We would like to feature your fondant recipe on our blog. Please email sop…@gmail.com if interested. Thanks :)

    posted on September 11th, 2008 at 2:39 pm

  10. 10 On September 14th, 2008, denise said:

    This is great information. I am so glad that I can make my own fondant instead of buying prepackaged. I didn’t realise it tasted so awful. Question, though, how far ahead can I make decorations of fondant before putting them on the cake. Do they take long to dry.
    thanks again
    Denise

    posted on September 14th, 2008 at 12:54 am

  11. 11 On September 14th, 2008, TheCookDuke said:

    Hi Denise

    As long as you keep your fondant decoration dry they can last for a few month easily.
    I would suggest putting your fondant decoration In an airtight container with a layer of slices of bread at the bottom.
    The layer of slices of bread act as moisture absorbers, just remember to replace the slice of bread once a week.

    Happy Cooking :-)
    The Duke

    posted on September 14th, 2008 at 8:40 am

  12. 12 On September 25th, 2008, Nuz said:

    hi, I am allergic to gelatine. How essential is this ingrediant to the overall fondant? could I do without it?

    posted on September 25th, 2008 at 6:35 pm

  13. 13 On September 27th, 2008, TheCookDuke said:

    Hi Nuz

    I must admit I never tried to make a “gelatine free” fondant, but I searched and found this recipe:

    Furtr more (this is an update for the original reply) I got a comment from someone who tried it saying it tastes bad :-(

    INGREDIENTS:
    1 cup light corn syrup
    1 cup shortening
    1/2 teaspoon salt
    1 teaspoon clear vanilla extract
    2 pounds confectioners’ sugar

    ————————————–…

    DIRECTIONS:
    In a large bowl, stir together the shortening and corn syrup.
    Mix in the salt and vanilla flavoring, then gradually mix in the confectioners’ sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners’ sugar until it is smooth.
    Store in an airtight container at room temperature or in the refrigerator.
    To use, roll out on a clean surface that has been dusted with confectioners’ sugar until it is 1/8 inch thick or thinner if you can.

    If you try this recipe, I’d appreciate your feedback.

    Happy Cooking :-)

    posted on September 27th, 2008 at 4:45 am

  14. 14 On September 30th, 2008, Liliana Nicolosi said:

    I made three times rolled fondant at home. The first two times came out pretty good. I would like to know what the shortening does to fondant and if it is a must. Also, the last time I made it, it had little holes and it was uneven and very difficult to rolled out. Every time I put my hands underneath to avoid sticking it wringle and cracked, I live in Florida, but the room was airconditioned. What happened? Thank you.

    posted on September 30th, 2008 at 10:50 pm

  15. 15 On October 4th, 2008, disapointed said:

    Made a Gelatin free version. And it turned out like crap :(.
    I will never use this version again… back to the tried , tested and true.

    posted on October 4th, 2008 at 6:31 pm

  16. 16 On October 5th, 2008, TheCookDuke said:

    Hi disappointed.
    Thanks for taking the time and write about the results of this recipe, by doing it you saved time and efforts from other readers.
    Sorry it didn’t work out, but as I wrote, I never tried it and just found it trying to answer a question.
    Thanks to you, no more people are disappointed with this recipe :-)

    Happy Cooking :-)

    posted on October 5th, 2008 at 9:32 am

  17. 17 On October 9th, 2008, dani said:

    should i color the fondant while im making it or should i color the fondant after i refrigerate it i need to make a dark brown?????

    posted on October 9th, 2008 at 2:58 pm

  18. 18 On October 13th, 2008, Novicebaker said:

    My son is allergic to tree nuts. Is there a safe, nut-free alternative to the almond extract?

    posted on October 13th, 2008 at 5:51 am

  19. 19 On October 15th, 2008, TheCookDuke said:

    Hi NoviceBaker

    There is almond oil in almond extract, so no doubt you cannot use it.

    I never tried doing it with anything else than almonds extract, but it’s not a major inredient in the fondant recipe.

    I believe that if you tried replacing the almonds extract with anilla extract it should be just fine.
    Would you like to be the first to make the fondant recipe using vanilla extract and let us know how it was?

    Happy Cooking :-)

    posted on October 15th, 2008 at 12:47 pm

  20. 20 On October 22nd, 2008, gibbergabber said:

    I LOVE FONDANT!!!!

    posted on October 22nd, 2008 at 2:11 pm

  21. 21 On October 26th, 2008, claire said:

    Sir,

    you just don’t know how you made my stressful day enjoyable! i enjoyed looking at your beautiful cakes decorated with fondant. Now i am looking forward of trying the fondant for my cake. Thank you for publishing how to make a fondant, i have been going around but can’t find any recipe as clear as this.

    thanks again!

    posted on October 26th, 2008 at 8:44 pm

  22. 22 On October 29th, 2008, first timer said:

    Hi, thanks for the recipe a lot easier that I had imagined it would be! Also I used lemon extract (b/c I wanted a more fun flavor) turned out great, so with that I suppose you can use any flavor you want for the fondant. Smooth an tasty!
    Thanks again!
    beautiful cakes you’ve posted!

    posted on October 29th, 2008 at 1:19 am

  23. 23 On October 30th, 2008, John said:

    Thanks for the recipe. I am a novice baker and I could even make and decorate a great looking cake. Thanks again for posting this. Happy baking!

    posted on October 30th, 2008 at 2:14 pm

  24. 24 On November 4th, 2008, Nelly said:

    Just wanthed to thank you for the recipe. I love to make cakes but i dont decorate them because i dont know how to. But after using this recipe my friendss love my cakes.
    Thank you again.

    Nelly

    posted on November 4th, 2008 at 10:45 pm

  25. 25 On November 5th, 2008, Joshua said:

    I made this fondant yesterday and followed it to a T. I think it tastes great, however it was extremely sticky for me. Any suggestions? I had already added all the confectioner’s sugar and was afraid of adding more. I also live in Florida where the humidity is always out of control. Would that contribute to my failure? Any help would be great. Thanks

    posted on November 5th, 2008 at 11:12 pm

  26. 26 On November 11th, 2008, TheCookDuke said:

    Dear Claire
    Thank you very much for your comment.
    Writing this blog takes a lot of effort, but comments such as yours makes it worth a million time the energy I put into it.
    I hope that after trying this fondant recipe you’ll still think it’s a very clear one, and I’ll be more than happy to post pictures of the cakes you make using this fondant.
    If I may use your words, comments like yours make my stressful day enjoyable, thanks.

    Happy Cooking :-)

    posted on November 11th, 2008 at 7:43 am

  27. 27 On November 11th, 2008, TheCookDuke said:

    Hi Dani
    Sorry for the late response, this blog is my hobby and unfortunately I don’t get to update it as often as I’d like.
    I never color the fondant when I make it, I make the fondant first and color it later.
    The main reason for doing so is that it gives me more flexibility when decorating the cake, as I can use as many fondant colors as I like.
    Although you’re planning a brown fondant, you might want to add touches of white or pink when it’s done, if your fondant is already brown most chances are that you’ll not make a new fondant just for the extra decorations.

    So, being lazy, I never color the fondant when I first make it.

    Happy Cooking :-)

    posted on November 11th, 2008 at 7:47 am

  28. 28 On November 11th, 2008, TheCookDuke said:

    Hi Nelly
    I’m happy to see that you tried a completely new expertise and made it great.
    The only way to learn new things around the kitchen is to simply give it a try…
    If you sent me pictures of the cake you made using this fondant recipe I’d be more than happy to present it on my site.

    Happy Cooking :-)

    posted on November 11th, 2008 at 8:20 am

  29. 29 On November 11th, 2008, TheCookDuke said:

    Hi Joshua
    I’m happy that you liked my fondant recipe.
    As for the fondant being sticky, I wouldn’t use any extra confectioner’s sugar, as using a corn starch is much better for this.
    You can easily make a corn starch “puff”.
    Take a disposable cleaning towel (make sure you use a thin pores towel), place some corn starch in the middle and tighten with a ribbon to make a pouch and use it as a “puff”.
    This puff is not only great to resolve the stickiness issue, you can also use it to cover your working surfaces or to thicken over-kneaded fondant.

    Happy Cooking :-)

    posted on November 11th, 2008 at 8:37 am

  30. 30 On November 11th, 2008, TheCookDuke said:

    Hi Liliana
    The shortening is pretty much a must, as softens the fondant and makes it easier to work with.
    As for the last time you made this fondant recipe, the problem might was that the fondant was rolled too thick, or it wasn’t kneaded well enough.

    After kneading, pinch a bit of fondant between your thumb and forefinger and look what is squishes out. If you see cracks there, it needs more kneading.
    As for the thickness, fondant is heavy and if not rolled thin enough (1/4″ thick is best) the excess can pull the fondant from the top of the cake causing it to crack.
    If you have cracks, try to rub a little of the same fondant over the crack in a circular motion, using your fingers to rub it in.
    Hope it helps…

    posted on November 11th, 2008 at 8:51 am

Leave a Reply

  • Advertising

  • Advertising

  • Advertising