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Fondant Recipe – How to make fondant

1st July 2008

Fondant Recipe – How to make fondant

posted in Baby Shower Cakes, Birthday Cake Ideas, Cakes, How to make fondant, Wedding 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 (If a corn syrup is not available, you can substitute it with a sugar syrup made with 1-1/4 cups sugar and 1/3 cup water, boiled together until syrupy)
  • 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 and let it rest for 2 minutes to soften
  • Place the bowl in a microwave for 30 seconds on High, until the gelatin dissolves
  • Add the Almond extract
  • 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

And one update (11/02/09) – A few of my readers sent me pictures of cakes they made following the instructions on this post.

I advice you to go and check it out, to see what to expect when you learn how to make fondant

How to Make Fondant

How to make Fondant

How to make Fondant

An update from January 15 2008:

About 6 month ago I got a mail from one of my readers asking me how to make fondant.
I never thought it’d be the most popular post on my blog…
Anyway, from the comments I get I see that many people finds it easy to make, it makes me so happy as that’s the purpose of this blog.
Now that you see that how to make fondant is very easy you can go to the next level by trying to color it (see “how to color fondant”) or get inspired with baby cake decoration ideas at my previous posts “baby shower cakes” , “children’s birthday cakes” and “more children’s birthday cakes”

I’d appreciate if you could recommend this fondant recipe using one of the social networks below.

Happy Cooking :-)

This entry was posted on Tuesday, July 1st, 2008 at 10:02 am and is filed under Baby Shower Cakes, Birthday Cake Ideas, Cakes, How to make fondant, Wedding 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 892 responses to “Fondant Recipe – How to make fondant”

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  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, 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

  11. 11 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

  12. 12 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

  13. 13 On September 30th, 2008, Liliana 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

  14. 14 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

  15. 15 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

  16. 16 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

  17. 17 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

  18. 18 On October 15th, 2008, TheCookDuke said:

    Hi NoviceBaker

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

    You can use any extract’s flavor you like; I often use vanilla extract for my fondant

    Happy Cooking :-)

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

  19. 19 On October 17th, 2008, kelly said:

    Just wondering how much one recipe will make?? The cakes are wonderful!

    posted on October 17th, 2008 at 2:40 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 25th, 2008, Tina said:

    What is “10X confectioners sugar”? Just use C&H confectioner’s sugar? Thanks

    posted on October 25th, 2008 at 3:56 am

  22. 22 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

  23. 23 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

  24. 24 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

  25. 25 On November 2nd, 2008, Crystal said:

    would it be okay if i used vanilla extract instead?
    and i dont have unflavord geletan is it okay to used flavord?

    posted on November 2nd, 2008 at 3:51 am

  26. 26 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

  27. 27 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

  28. 28 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

  29. 29 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

  30. 30 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

  31. 31 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

  32. 32 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

  33. 33 On November 14th, 2008, Shannon said:

    Hi coolduke,
    I am so excited to use fondant, but where on earth do I find glycerin… I can’t find it anywhere… Thanks again! Shannon

    posted on November 14th, 2008 at 7:37 pm

  34. 34 On November 15th, 2008, Ashley said:

    i am trying to make fondant by your receipe, but i dont know where to get glycerin. help

    posted on November 15th, 2008 at 12:00 am

  35. 35 On November 23rd, 2008, TheCookDuke said:

    I buy it in WALMART, look n the baking aisle. You should find this and all other sorts of ingredients, flavorings and stuff for cake and cookie baking

    posted on November 23rd, 2008 at 2:55 pm

  36. 36 On November 23rd, 2008, TheCookDuke said:

    Hi Jan
    You’re not mistaken, the commen kind that is found in MOST products is from Animals but there are animal friendly alternatives which should be kosher (Although I’m not strong in kosher issues).
    Vegetable glycerine should do just found, it can be found in many places, even on Amazon

    posted on November 23rd, 2008 at 3:18 pm

  37. 37 On November 23rd, 2008, YSIDRO said:

    WELL IM GOING 2 BECOME A PASTRY CHEF IN THE FUTURE,SO IM KINDA NEW WITH THIS BUT WHERE CAN I GET:1 Tbsp of glycerin AND IS: 2 lbs 10X confectioners’ sugar JUST LIKE TABLE SUGAR???

    posted on November 23rd, 2008 at 8:13 pm

  38. 38 On November 28th, 2008, Katie said:

    Hey! I was just wondering how long the Fondant will last after you make it? I want to do it as a gift and was wondering how long in advance i can make it and how to keep it (in the fridge?)
    Thanks for your help!

    posted on November 28th, 2008 at 8:00 pm

  39. 39 On November 30th, 2008, Question said:

    What is glycerin ???
    What is it made of ???

    Your site is a big help. I always wanted to know how to make it. :) Thanks

    From,
    Question

    posted on November 30th, 2008 at 2:18 pm

  40. 40 On December 2nd, 2008, jasmine said:

    so how big of a cake will this cover and how do u actually cover the cake with it???

    posted on December 2nd, 2008 at 10:32 pm

  41. 41 On December 10th, 2008, Lynnette said:

    This was sooo easy, I thought I was going to have a really hard time, especially since I have NO patience, but I did it and it turned out great. It was pretty sticky though, so I added corn starch, but it took well over a half a cup, I don’t know if this is normal, but it still turned out great and tastes pretty good too. Thanks a lot…

    posted on December 10th, 2008 at 6:51 pm

  42. 42 On December 13th, 2008, lani said:

    Hi I’ve tried eveywhere to fine glycerin but no one has it!! Any other suggestions besides walmart??

    posted on December 13th, 2008 at 2:41 pm

  43. 43 On December 17th, 2008, pickypaws said:

    CookDuke,
    I ran across this recipe after almost giving up on finding a good tasting fondant recipe! This one tastes great! I live in lower Alabama and humidity is really awful, the corn starch worked for the really humid days.

    posted on December 17th, 2008 at 6:23 pm

  44. 44 On December 17th, 2008, liza said:

    When decorating the cake, how do you make the fondant shapes stick to the cake? Also, what is the best kind of icing other than the fondant to decorate with? Will any kind of icing stick to the fondant?

    posted on December 17th, 2008 at 8:22 pm

  45. 45 On December 22nd, 2008, Stephanie said:

    This fondant is incredible! By far the best fondant I have ever tried to make! When I try to put other decorations on the fondant they don’t seem to stick…help :)

    posted on December 22nd, 2008 at 6:20 pm

  46. 46 On December 23rd, 2008, TheCookDuke said:

    Hi Katie (comment 36)
    I wouldn’t let the fondant covered cake stand for more than 2-3 days before served.
    If you need to keep it longer than that you could put it in the fridge, but be aware that it forms condensation when it’s taken out, and any dried decorations that you put on it may get soggy.
    The condensation will evaporate and it will look fine, as long as it’s not a dark color against a light one (for example black dots on white fondant)

    posted on December 23rd, 2008 at 6:00 pm

  47. 47 On December 23rd, 2008, TheCookDuke said:

    Hi Lynnette
    Thank you!
    Comments such as yours makes me keep my blog running.
    I’m happy to see that how to make fondant is actually easy, I’m sure your friends and family would just love the cakes you’re going to make with it

    posted on December 23rd, 2008 at 6:08 pm

  48. 48 On December 23rd, 2008, TheCookDuke said:

    Hey Pickypaws
    Thank you, I’m so happy to hear it turned out fine.
    I hope you gonna use this fondant recipe in many happy occasions
    Happy cooking :-)

    posted on December 23rd, 2008 at 6:12 pm

  49. 49 On December 24th, 2008, Vicki said:

    I am making a cake for new years and i am using pearl dust. I would like to know if you know how to make cake paint, and how to incorporate the dust into the paint. Thank you, Vicki

    posted on December 24th, 2008 at 1:07 am

  50. 50 On December 28th, 2008, Katie said:

    First things first, Thank you so much CookDuke.

    I have been searching and searching for the right fondant recipe. Endless hours of store bought, different recipes I found the on the net even went to a bakery and shadowed them on their fondant recipe. Nothing ever turned out right for me. When I finally came across your recipe I was afraid to try it. It took me a few days to get my nerves back up and boy, when I did try it I loved how it turned out.

    I will be using this fondant recipe for the rest of my baking life. Hopefully I will be able to use this recipe when I finally get my own Pastry Shop (which is in the works and hopefully will be open in the next couple of years) Trust me I will give you the credit and be proud to say that I got the recipe from you!!! Plus I have forwarded this recipe to my cousin that already has her own Pastry Shop. She instantly fell in love with it. At Christmas she told me she is no longer going to use the product she was buying. Once again thank you so much. :x big kiss for you from me and my cousin!!

    posted on December 28th, 2008 at 6:43 pm

  51. 51 On December 28th, 2008, Katie said:

    ok well that face didn’t turn out to be a kissy face. lol. oh well

    posted on December 28th, 2008 at 6:45 pm

  52. 52 On December 31st, 2008, TheCookDuke said:

    Hi Katie
    Comments such as yours make the different between an ordinary day and a magical day.
    I started my day reading your comment and I just know it’s going to be a great day!
    I hope to be invited to the opening of your Pastry Shop, and if there’s any help you need in cooking/baking tips, tricks and recipes I’m always here for you.
    You can also contact me directly at theduke@thecookduke.com

    Have a great new year, a year of fulfilling your dreams and desires

    The Cook Duke

    posted on December 31st, 2008 at 12:16 pm

  53. 53 On January 3rd, 2009, Elizabeth said:

    I’m just a beginner at this whole cake decorating thing and I want to know how difficult it is to make fondant. If anyone can give me tips or anything that would be great. I decorate cupcakes

    posted on January 3rd, 2009 at 4:01 am

  54. 54 On January 3rd, 2009, Katie said:

    You will be one of the first one’s invited to the opening. No doubt about that. Trust me I will be probably hitting you up on the offer for the tips and tricks. I know I still have a lot to learn. I’m going to be starting a decorating class to hopefully enhance my decorating. (we’ll see how it works out). lol.

    posted on January 3rd, 2009 at 8:14 am

  55. 55 On January 3rd, 2009, Meena said:

    Hi – Is it possible to roll out the colored fondant, apply sugar (I’m thinking of India tree sanding sugar or sparkling sugar, specifically), then cut out flowers with cookie cutters,and then store them in an airtight container until I’m ready to use them? Will the sugar stick? I feel like it would work but I just don’t see sanding sugar on fondant anywhere. Thanks!

    BTW- I LOVE this post. You are truly wonderful for taking the time out of your life to do this. It helps a lot of people.

    posted on January 3rd, 2009 at 1:37 pm

  56. 56 On January 6th, 2009, harmon said:

    Im still a student but so far i love baking so that i believe that my life will be beautiful when it comes to baking and cooking………
    This recipe help me to have more knowledge to do or even made a special one…..
    thanks…

    posted on January 6th, 2009 at 7:51 am

  57. 57 On January 7th, 2009, swati said:

    Hey cookduke,
    Iam from India and i have tried finding ligh corn starch every grocerie store possible but cannot find it ,is there any alternate which could be used would love to know..
    cheers

    posted on January 7th, 2009 at 8:54 am

  58. 58 On January 7th, 2009, swati said:

    i meant corn syrup not starch ..
    Sorry

    posted on January 7th, 2009 at 8:56 am

  59. 59 On January 7th, 2009, TheCookDuke said:

    To Rebecca, Swati, and everyone asking about the corn syrup.

    Well, Corn syrup is just what the name implies, a liquid derivative of corn starch, that is primarily the sugar called glucose.
    It is used extensively in the manufacture of foods and beverages as it does not crystallize as readily as sugar.
    If a corn syrup is not available, you can substitute it with a sugar syrup made with 1-1/4 cups sugar and 1/3 cup water, boiled together until syrupy.

    Hope it helps, now all is left is to enter the kitchen and enjoy this fondant recipe.

    You’ll be amazed how easy it is to make fondant!

    Happy Cooking :-)

    posted on January 7th, 2009 at 3:15 pm

  60. 60 On January 8th, 2009, Georgethe15yrOldBaker said:

    Hey what’s glycerin? I can’t find it where can I get it? New to this fondant making

    posted on January 8th, 2009 at 5:05 am

  61. 61 On January 11th, 2009, Paola said:

    Hi! i’ve been reading your fondant recipe, and it sounds quite easy… i just have one problem!! i really dont speak english verry good and i just cant figure out what vegetable shortening is!! so if someone could just explain me i´ll apreciate it… hoe it looks or what is it for so i can find the translation
    thanks

    posted on January 11th, 2009 at 12:48 am

  62. 62 On January 13th, 2009, Kristin said:

    I was doing a birthday cake last month and wanted to try using fondant for the first time. I went out and purchased a small pack of Wilton brand just to give it a try, see what it was like to work with it, what it tasted like.. and much to my surprise, its gosh-awful. After a Google search I ended up here, read all the comments, and set off to make my own fondant!
    Going from the mixing bowl to the table was the worst part- it was such an ooey gooey mess! But I had fun making it, and it honestly is a great recipe! Ive had a few people ask me for ‘my’ recipe since I started using it. Seasoned baking veterans have asked me… :) Thank you SO much for sharing this with everyone!! You’re helping people turn out tastier cakes!

    Also, I used Vanilla extract instead of Almond. (Just a side note)

    posted on January 13th, 2009 at 6:03 pm

  63. 63 On January 14th, 2009, Julie Swartzlander said:

    Do you have a chocolate fondant recipe?

    posted on January 14th, 2009 at 6:05 pm

  64. 64 On January 14th, 2009, Mumbi said:

    hi,

    i struggled with a fondant recipe for 2 days till i hit on this one…..i type this with sugar covered fingers so pleased that it has turned out fantastic!!!! i am an avid cake baker but have never tried fondant icing. My daughters birthday is on sunday and i promised her a fabulous cake. thanks so very much

    posted on January 14th, 2009 at 7:23 pm

  65. 65 On January 15th, 2009, TheCookDuke said:

    Hi Mumbi
    Thank you so much :-)
    About 6 month ago I got a mail from one of my readers (my email is theduke@thecookduke.com) asking me how to make fondant.
    I never thought it’d be the most popular post on my blog…
    Anyway, from the comments I get I see that many people finds it easy tomake, it makes me so happy as that’s the purpose of this blog.
    Now that you see that how to make fondant is very easy you can go to the next level by trying to color it (see “how to color fondant” at http://thecookduke.com/howtocolorfondant/) or get inspired with cake decoration ideas at my previous posts “baby shower cakes” at http://thecookduke.com/baby-shower-cakes/ , “children’s birthday cakes” at http://thecookduke.com/childrens-birthday-cakes1/ , and more “children’s birthday cakes” at http://thecookduke.com/childrens-birthday-cakes1/

    Happy Cooking :-)

    posted on January 15th, 2009 at 8:19 am

  66. 66 On January 18th, 2009, artalina said:

    hi..thank you so much for your recipe but I really need a subtitute for the vegetable shortening as I really never found it here in Egypt..*sighs*..thanks again!

    posted on January 18th, 2009 at 2:33 am

  67. 67 On January 19th, 2009, Shayna said:

    Hi Cookduke,

    I’m going to give making my own wedding cake a whirl (wish me luck), and this is the first recipe I’ve found where the posts have raved about how good the fondant tastes. Anyway, I’m from the United States, transplanted in Ecuador where I can’t find glycerine in the grocery store!!! It’s also incredibly difficult to order things off-line–I don’t even know if I have a mailing address, so ordering it from Amazon won’t work. Any suggestions or is it hopeless?

    posted on January 19th, 2009 at 4:47 pm

  68. 68 On January 19th, 2009, Kayla said:

    In a fiew weeks, I am going to turn 15, so I was going to make a practice birthday cake. So I wanted to try and make a cake using some fondant! I was really excited! But I am very sorry to say that even though it really tasted good, it did not really turn out.

    posted on January 19th, 2009 at 7:01 pm

  69. 69 On January 20th, 2009, valarie said:

    Where can I find glycerin? I live in Mississippi and can’t find it at Wal-Mart. I looked for it in the wedding aisle where you will find candy making stuff and their fondant, but no glycerin. Can I get it at a baking store or someone’s cake shop? I have to make fondant this weekend for my son’s birthday cake. Its a pirate chest and the bakery in town said they can make the cake for me for $100 dollars and I have everything to make cake and the fondant, but for glycerin. How much is glycerin too? I’ve spent about $25 dollars on my cake mixes and other stuff and that has me thinking why on earth the bakery said $100 to feed about 150 people, when I got my stuff for $25 but for the glycerin and I don’t think its going to be $75 dollars for it. So, what I want to know is where I can get glycerin and how much is it going to be.

    ~Valarie

    posted on January 20th, 2009 at 12:01 am

  70. 70 On January 20th, 2009, Valarie said:

    After I couldn’t find glycerin in my town, looked for another fondant recipe and this is what I found and love this recipe because its easy and fast to make.

    Marshmallow fondant recipe:
    1 bag of Jet-Puffed mini marshmallows
    1/2 tablespoons of water
    1/2 a bag of powdered sugar
    1/2 a cup of crisco shortening

    Melt marshmallows and a 1/2 tablespoons of water in a microwave for 30 seconds. open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 1 minutes total for me (time is different for all microwaves).
    Place 3/4 of the powdered sugar on the top of the melted marshmallow mix. Now grease your hands GENEROUSLY – palms, backs and in between fingers, then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. (By the way, this recipe is also good for your hands. When I’m done, they are baby soft.)

    Start kneading like you would bread dough. You will immediately see why you have greased your hands. If you have children in the room they will either laugh at you or look at you with a questioning expression. You might even hear a muttered, “What are you doing?”

    Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant is sticking. If the mix is tearing easily, it is to dry, so add water (about ½ tablespoon at a time then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.

    Its best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.

    Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic- type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible. MM Fondant will hold very well in the refrigerator for weeks.

    I also used food coloring with my mm fondant and it turned out fine. MM fondant also only cost me $3 dollars for 3 bags of marshmallows, water- free, crisco shortening was $1.75, and 2 bags of powdered sugar was only $2.00 dollars. So I only had $6.75 in it! If you want color than it will cost you about $8.00 dollars.

    I hope you like.

    posted on January 20th, 2009 at 6:39 am

  71. 71 On January 20th, 2009, Chris said:

    I was wondering what glycerin is used. I went to my local grocery store and the only glycerin there, the bottle says not to be ingested… to call poison control if ingested and for external use only. Is this the same product or is there another product for cooking called the same thing?? And if this item is used for this recipe I can see why most people say the fondant is great but taste bad…hahahahaha
    thanks for the reply

    posted on January 20th, 2009 at 4:22 pm

  72. 72 On January 22nd, 2009, Parita said:

    Hi, I am very keen on making fondant, but i live in india and we dont get shortenings here, is there any other substitute which i can use? Beautiful cakes you have made…keep it up :)

    posted on January 22nd, 2009 at 3:36 pm

  73. 73 On January 22nd, 2009, mommy2tonynevie said:

    Hi cookduke!

    I bake more for fun than anything else and with Valentine’s Day coming up soon, I wanted to make a special cake for the staff at my son’s preschool. I’ve always wanted to try fondant, but other recipes that I’ve tried never came out quite right or tasted pretty nasty. So I’m going to try this one after reading all of the reviews. Everyone seems to have something positive to say, so here goes nothing! I do have one question though…in this recipe, how much fondant does this actually make? How much surface area does it cover? Thanks!

    - Mari, mommy2tonynevie

    posted on January 22nd, 2009 at 6:47 pm

  74. 74 On January 22nd, 2009, Khoa said:

    Hey, Its my friends birthday coming up and i decided to make him a cake. I did a lot of research because i want to get this cake just right. And i have never made a cake before, so this will be very fun and probably frustrating adventure. My friend loves Tetris so i will be making him a tetris cake. I just hope a beginner like me can make your fondant!

    posted on January 22nd, 2009 at 10:05 pm

  75. 75 On January 23rd, 2009, Terri said:

    Ok I made my fondant and I goofed. I left out the shortning. Do I need it ? do I need to unwrap and add it. It feels good , taste good, looks good. What does the shortning do ? Help. I wont be using it for a couple of days. So your help please. Thank you

    posted on January 23rd, 2009 at 12:59 am

  76. 76 On January 23rd, 2009, ci said:

    Hi! i have a question and i couldn’t find where to ask my question…

    if i took a jar of jam and added unflavored gelatin to it, would it still soak into the cake while i waited for the arrival of an ingredient for the fondant? Or would it be better if i made my fondant first, stored it, then made my cake and layered it?

    thanks!

    posted on January 23rd, 2009 at 8:23 pm

  77. 77 On January 23rd, 2009, mommy2tonynevie said:

    forget about the glycerin question…i found some at Michael’s that seems to be the right one. i’m going to try a cake this weekend to practice…i’ll let you know how it goes!

    posted on January 23rd, 2009 at 9:46 pm

  78. 78 On January 27th, 2009, Nena said:

    Hi there Cook Duke! As many others, I happened upon your site while looking for a fondant recipe.

    Over the next four days, I am undertaking a “Superbowl” cake for my hubby’s family…all from Pittsburg Pennsylvania(USA)…home of the Pittsburg Steeler’s!

    My plan is to make a “Terrible Towel” base cake, then a Steeler’s football helmet as the second tier…LOL, this will either be a disaster or an epic success.

    But I absolutely LOVE the fondant recipe…I’ve made fondant on many occasions that turned out terribly…bought the stuff in the store that tastes like sand, etc. But I can tell this one will be superb…thanks so much for sharing it!

    posted on January 27th, 2009 at 5:44 pm

  79. 79 On January 27th, 2009, TheCookDuke said:

    Hi Nena

    Thank you for your kind words.
    I’m sure you’ll master this fondant recipe, it’d be great if you sent me pictures of the cake you made, I’ll be more than happy to post the pictures and give you the credit.

    Good luck ;-)

    posted on January 27th, 2009 at 6:20 pm

  80. 80 On January 28th, 2009, Khoa Nguyen said:

    I cant seem to find the Glycerin anywhere! I am making a tetris cake for my friends birthday, and which would you recommend, vanilla or your almond?

    posted on January 28th, 2009 at 6:16 pm

  81. 81 On January 30th, 2009, hana said:

    Hye..i’m new in this fondant things..so sorry if my question sounds studid.
    but, where i can find glycerine? i’m from malaysia, so does the temperature here can effect the fondant in a long time?

    posted on January 30th, 2009 at 12:16 pm

  82. 82 On January 30th, 2009, carol said:

    hey duke
    i’ve just seny u an email but thought i should write here,2 since its so urgent
    i live in egypt and we dont have corn syrup here so i’ve just read thr substitution recipe that u wrote for the light corn syrup so i will try it and tell u how it turned out i really wish this recipe will work since i’ve tried so so so so many recipes and turned out to be a huge failure ..
    thank you

    posted on January 30th, 2009 at 2:48 pm

  83. 83 On January 31st, 2009, TheCookDuke said:

    Hi Carol
    I’m happy that you posted in addition to your mail, as for some reason i didn’t get your mail.
    The corn syruo substitution should work just as the real thing, I’m waiting to hear how it turned out for you!
    Happy Cooking :-)

    posted on January 31st, 2009 at 4:03 pm

  84. 84 On January 31st, 2009, Nena said:

    Well, I did it! The Terrible Towel Cake is complete (I sent you a couple of pictures CookDuke!). I did change my mind about the second tier…I ended up making football helmets, footballs, and Steelers logos with colored fondant instead.

    This is BY FAR the BEST fondant recipe I’ve ever used. It will become a staple in my cake making. It tastes great, it’s smooth and easy to roll out and looks fantastic on the cake. THANK YOU!!!

    posted on January 31st, 2009 at 7:18 pm

  85. 85 On February 1st, 2009, TheCookDuke said:

    Hi Khoa
    I get many comments saying they can’t find glycerin, I usually buy it at the nearest drugstore or pharmacy, and it can also be found on amazon.
    As for choosing between the vanila and almonds, it’s totaly up to which flavor you like best, as it has no impact on the fondant itself (I usually use the almonds).

    Happy Cooking :-)

    posted on February 1st, 2009 at 9:44 am

  86. 86 On February 1st, 2009, TheCookDuke said:

    Hi Paola (comment 53)

    Vegetable Shortening is A cooking fat, which is basically flavorless, that is produced from vegetable oils. Through a manufacturing procedure known as hydrogenation, shortening is produced from oil and chemically transformed into a solid. During this process, the oil is converted into a saturated fat with trans fatty acids, and effectively removing the healthier polyunsaturated fats.
    Shortening is used as an ingredient in many baked goods to “shorten” the amount of flour required, which makes breads, pastries and other baked goods tender and flaky. When used in making cookies, if shortening is used instead of butter, the cookie will have a fluffier texture, but will not be a flavorful. Using butter increases the amount of water, since most shortening does not contain water, resulting in a thinner dough and thus a thinner cookie. Therefore, a common procedure is to use half butter and half shortening to provide both texture and taste to the cookie. If an alternative fat is desired, there are a variety of fats available that can be substituted for shortening. When storing, shortening can be kept in an airtight container at room temperature for approximately 12 months.

    Happy Cooking :-)

    posted on February 1st, 2009 at 11:08 am

  87. 87 On February 1st, 2009, TheCookDuke said:

    Hi Kevin (comment 41)
    Yes and yes :-)
    The decorations on the cake are made of fondant, and yes, you do use it like clay.
    Another option is to make the decorations out of fimo, so they could be kept for a long time after the party is over

    posted on February 1st, 2009 at 11:15 am

  88. 88 On February 1st, 2009, TheCookDuke said:

    Hi Julie (comment 58)
    Are you interested in a chocolate fondant recipe just for the color?
    If that’s the case you can use this fondant recipe and simply color it when it’s done.

    Happy Cooking :-)

    posted on February 1st, 2009 at 11:31 am

  89. 89 On February 3rd, 2009, Jessica said:

    How do I make chocolate fondant?

    posted on February 3rd, 2009 at 10:07 pm

  90. 90 On February 4th, 2009, Julie Swartzlander said:

    No, I wanted a chocolate flavored fondant. I found a really wonderful recipe I used this past weekend. It was very simple and worked beautifully. whatscookingamerica.net/PegW/FondantRecipes.htm

    However, I used your recipe for all the decorations.

    posted on February 4th, 2009 at 1:41 pm

  91. 91 On February 4th, 2009, Rocio said:

    Thanks so much for this recipe! It was super easy and I’ll be making it again soon. I was a little freaked at first since it was so gooey, but kept at it and it is just perfect.

    posted on February 4th, 2009 at 2:39 pm

  92. 92 On February 4th, 2009, Jane said:

    Hi,
    I just wanna ask if its okey to cover my fondant 2-3 days before the event? Would it affect my cakes if I don’t refrigerate after I covered it? I have a business making cakes and this is my first time to make a fondant cake as requested. Please help! Thanks and more power!

    posted on February 4th, 2009 at 5:14 pm

  93. 93 On February 5th, 2009, Emmy said:

    Hi there!

    Just a real quick question that I would looove for you to answer:)
    I’ve been trying to make the perfect cake for a lon time, and since so many of your fans are raving about this fondant here, I thought i would give it a try.

    My question to you is, how much will this recipe make? An estimate as to how many 8×10 cakes it could cover would really help. Thank you!

    posted on February 5th, 2009 at 2:14 am

  94. 94 On February 5th, 2009, Mozzie said:

    Hi I’m planning to buy already made fondant. Do you Have any idea how much it costs or where you buy it plzzz Help

    posted on February 5th, 2009 at 4:19 am

  95. 95 On February 5th, 2009, Hilary said:

    I was going to purchase glycerin at CVS, but the package says “for external use only,” I just want to make sure that there aren’t more than one type of glycerin and that it is in fact safe to consume in spite of the packaging.

    Thanks!

    posted on February 5th, 2009 at 11:53 pm

  96. 96 On February 6th, 2009, Pnoyluva said:

    This will be my first time making the fondant….I’m not sure what glycerin is or where in the store to find it. And on a scale of 1 to 10 1 being the easiest how easy is this to make?? Please Help

    posted on February 6th, 2009 at 2:08 am

  97. 97 On February 6th, 2009, Mary said:

    Hi,

    Thanks for posting this fondant recipe!! I haven’t tried it yet, but I will probably use it next weekend for a valentine’s day cake.

    Do you recommend any particular brand or type of cake pans? I’m really trying to buy quality baking supplies and need help choosing the right ones.

    posted on February 6th, 2009 at 3:58 am

  98. 98 On February 6th, 2009, Anat said:

    You mentioned buying glycerin in the pharmacy or drugstore. Is there edible and on edible glycerin? I bought some to make sopa for bubles for my son, is this the same glycerin?

    posted on February 6th, 2009 at 8:54 pm

  99. 99 On February 8th, 2009, Francheska said:

    How much cake will this recipe cover. I am making a 2 tire cake with 2 layers of 8 and 2 layers 10 in cake. Do you think it will be enough?

    posted on February 8th, 2009 at 8:58 pm

  100. 100 On February 9th, 2009, Michelle said:

    I just made this fondant and covered a standard round cake and a cowboy hat shaped cake. It was absolutely wonderful to work with. My husband said that it was my best fondant work ever. And to top it all off, at the party the cakes were for were people who have been tasting wedding cakes and were complaining about how gross fondant is and they said this was delicious. I am so excited to continue working with this recipe and greatly appreciate you sharing. Thank you so much.

    posted on February 9th, 2009 at 6:45 pm

  101. 101 On February 10th, 2009, TheCookDuke said:

    Hi Eddie
    Thanks for your comment, I think it’s the first time one of my readers answered a question asked by another reader.
    I think it’s great for many reasons – it shows involvement of the readers, it allows faster answers as I can’t answer all the questions as fast as I’d like to, and most important – in many cases my readers know more about a specific issue than I do.

    So, thanks!
    I hope that many readers will follow your lead and will provide their own insight when relevant.

    Happy Cooking :)

    posted on February 10th, 2009 at 7:02 am

  102. 102 On February 10th, 2009, TheCookDuke said:

    Hi Michelle

    Thanks for taking the time to leave your comment, I’m so happy to hear that your fondant turned out great.
    Any chance you took pictures of the cakes you made?
    If you did, I’d be happy if you sent me some pictures so I can post it in the site (and give you credit of course) as I want the readers to see in person how easy it really is and what a lovely results you can easily get.

    Thanks, and Happy Cooking :)

    posted on February 10th, 2009 at 7:08 am

  103. 103 On February 10th, 2009, Daisy said:

    Do you have the recipe using marshmallows

    posted on February 10th, 2009 at 9:51 pm

  104. 104 On February 11th, 2009, Mike said:

    Hi,
    Your recepi says to use glycerin. When I went to buy it, I had to ask an employee to help me find it and it was only in the medicine section and the bottle lists it can not be taken internally and to call a poison center if swallowed. Is there a glycerin that is used for baking and extremely hard to find, Or is the glycerin that an employee helped me find the one to use? Please let me know since I am planning on making a cake with fondant in two days. Is it possible to use a substitute such as glucose?

    posted on February 11th, 2009 at 12:24 am

  105. 105 On February 11th, 2009, julie swartzlander said:

    I sent some cake photos of my animal cake. Maybe I used the wrong email. To what email address should I send them?

    posted on February 11th, 2009 at 1:03 am

  106. 106 On February 11th, 2009, TheCookDuke said:

    Hi Daisy

    Valarie posted a recipe for a Marshmallow fondant recipe on comment #67, a fondant recipe she says it’s easy to make and delivers great results.
    I would definately give it a try…

    Happy Cooking :-)

    posted on February 11th, 2009 at 9:33 am

  107. 107 On February 11th, 2009, How to make fondant - fondant covered Cakes made by my readers said:

    [...] One of the most popular posts on my blog is the post called “how to make fondant“. [...]

    posted on February 11th, 2009 at 12:19 pm

  108. 108 On February 12th, 2009, chelsea said:

    Hey, maybe I’m just dumb but does that recipe mean you want 2 lbs of confectioners sugar 10 times? like 20 lbs?

    posted on February 12th, 2009 at 5:39 am

  109. 109 On February 12th, 2009, TheCookDuke said:

    Hi Chelsea

    No, it doesn’t mean 20 lbs, I guess it’s my bad as the term “10X confectioners’ sugar” might not be in use out of the cook’s kitchen.

    It means: 2 lbs OF “10X confectioners’ sugar”, meaning 2 lbs altogether.
    10X confectioners’ sugar, also known as ultrafine or bakers sugar, is regular sugar that has been ground into a fine powder and contains about 3 percent cornstarch to prevent caking.
    10X confectioners’ sugar is more finely milled than regular sugar, you should look for it in the baking section.

    Happy Cooking :-)

    posted on February 12th, 2009 at 9:32 am

  110. 110 On February 13th, 2009, Regina said:

    Is it supposed to be really sticky. mine is every time i touch it, it sticks to my fingers and everything i followed the recipe but don’t know why it doesn’t seem right.

    posted on February 13th, 2009 at 10:27 pm

  111. 111 On February 13th, 2009, Regina said:

    And as for glycerin you can find it at Micheals in the cake area. just ask for it

    posted on February 13th, 2009 at 10:28 pm

  112. 112 On February 15th, 2009, TheCookDuke said:

    Hi Mozzie
    Sorry, I don’t know any “off the shelf” fondant I can recommend.
    Usually when you buy fondant you get a bad taste fondant.
    I truly recommend that you try to follow this “how to make fondant” recipe, you’ll be surprised to see how easy it is.

    Happy Cooking :-)

    posted on February 15th, 2009 at 2:53 pm

  113. 113 On February 15th, 2009, christenannemarie said:

    I followed the recipe exactlly, and ended up with fondant that tasted great! But was dry, and cracked when I tried to roll it out to put on my cake, any ideas?

    posted on February 15th, 2009 at 9:35 pm

  114. 114 On February 16th, 2009, sabrina said:

    how much oz. does it make?

    posted on February 16th, 2009 at 1:29 am

  115. 115 On February 17th, 2009, TheCookDuke said:

    Hi Angela

    2 lbs equals 900 grams, if you have the box’s weight you’ll know what percentage of it to use.
    Hope it helps…

    Happy Cooking :-)

    posted on February 17th, 2009 at 11:27 am

  116. 116 On February 17th, 2009, novice said:

    hi.. this is the first time i will be making this.. just a quick ques…
    for the flavoring, is it essential to use the almond extract every time? what else can i use?a bit of a stupid ques but still… i’ll be really grateful if u can answer it..

    posted on February 17th, 2009 at 5:47 pm

  117. 117 On February 18th, 2009, TheCookDuke said:

    Hi Novice
    It’s not essential to use the almond extract every time, you can easily replace it with other extracts such as vanilla extract.

    It only effects the fondant’s taste, you can easily suit it to your preferred flavor.

    Happy Cooking :-)

    posted on February 18th, 2009 at 8:30 am

  118. 118 On February 19th, 2009, Toni said:

    I’m making cupcakes for my brother’s birthday and I’m going to try out this recipe. I just have some quick questions: why is there no boiling going on here? Does the gelatin hold everything together? And does it taste like the fondant I know (sugar+water+glucose-boil, let cool, knead- done)?

    posted on February 19th, 2009 at 11:48 am

  119. 119 On February 20th, 2009, Terri said:

    I made the marshmallow fondant and it was very easy! Thanks for the great tips as I had not used fondant before and now I will try the regular recipe!

    posted on February 20th, 2009 at 4:48 am

  120. 120 On February 21st, 2009, yetunde said:

    hi, i have not tried your recipe yet but i hope to try it soon. ihave tried one that failed. i’ll let you know the result. thanks

    posted on February 21st, 2009 at 5:37 pm

  121. 121 On February 22nd, 2009, Becky said:

    I made your Fondant icing and for a first timer, I think it came out pretty good. How do you keep it from sticking to the counter top when your rolling it out, or picking it up off the counter easily?

    posted on February 22nd, 2009 at 3:55 pm

  122. 122 On February 23rd, 2009, Randi said:

    I didn’t know they made a food grade glycerin :/ I thought you were crazy for saying to put it in your fondant because I have glycerin but it’s for your skin…deffinatly not for eating lol. I also wondered if it would be ok to use a different flavored extract because I think almonds taste like crap. And you color it with food coloring right?

    posted on February 23rd, 2009 at 6:33 am

  123. 123 On February 23rd, 2009, TheCookDuke said:

    Hi Randi
    I’m sure you’re going to do just great!
    There’s no problem in using a different flavored extract, and yes, I color it with food coloring.
    You can read my post about “how to color fondant” at http://www.thecookduke.com/howtocolorfondant/

    Happy Cooking :-)

    posted on February 23rd, 2009 at 2:08 pm

  124. 124 On February 23rd, 2009, Terezza said:

    Hey I was wondering what kind of Glycerin did u use, can u give me the brand name ! thank you so much for the recipe, I am a lil afraid of using the incorrect glycerin, ’cause as far as i know it is used mainly for beauty products, can it been eaten then ?? thank you in advance!

    posted on February 23rd, 2009 at 8:40 pm

  125. 125 On February 25th, 2009, yenny said:

    HEY DO YOU KNOW ABOUTH SWISS FONDANT QHAT THE DIFERENT AND WHATS THE RECIPE

    posted on February 25th, 2009 at 11:11 pm

  126. 126 On February 26th, 2009, TheCookDuke said:

    Sorry Yenny, never heard of it.
    If any of the readers has the answer please post it here or send it to me and I’ll be happy to present it and credit you.

    Happy Cooking :-)

    posted on February 26th, 2009 at 8:03 am

  127. 127 On February 26th, 2009, TheCookDuke said:

    Hi Terezza
    You know that you use the right glycerin when it says it’s a food grade glycerin.
    There’s usually a sentense saying: “This Vegetable Glycerine is food grade and is pure enough to be taken internally.”

    Happy Cooking :-)

    posted on February 26th, 2009 at 8:26 am

  128. 128 On February 26th, 2009, TheCookDuke said:

    Hi Becky

    I use the vegetable shortening to grease my working surface.
    Some people use a light dusting of powdered sugar to keep the fondant from sticking to the counter top, but the powdered sugar dries out the fondant more quickly and can leave white residue on colored fondant, so the greased surface technique is my favorite.

    The greased surface make it easy for you to pick it up off the counter when done.

    Happy Cooking :)

    posted on February 26th, 2009 at 8:44 am

  129. 129 On February 26th, 2009, TheCookDuke said:

    Hi Toni
    There’s no need for boiling, the Gelatin, Flavoring, Corn syrup and Glycerin “soup” holds everything together.
    As for the taste, I never tried the recipe you’re talking about, but by following this recipe you get fondant that tastes just GREAT

    Happy Cooking :)

    posted on February 26th, 2009 at 8:55 am

  130. 130 On February 26th, 2009, TheCookDuke said:

    Hi Christenannemarie

    If your fondant turned out dry and cracked when you tried to roll it out to put on the cake, I guess you were using too much of the confectioners’ sugar.
    I suggest that next time use the vegetable shortening to grease your working surface instead of the sugar, and pay extra attention when adding the sugar in the last part of the recipe (“add as much of the remaining sugar as the mixture will take”)

    Don’t give up, you’ll be amazed by the fondant you can make.

    Hope to get some pictures of the cakes you’re about to make.

    Happy Cooking :)

    posted on February 26th, 2009 at 9:08 am

  131. 131 On February 26th, 2009, How to make fondant - Gerbera Daisy Cake | www.thecookduke.com said:

    [...] read my post “how to make fondant” and followed my fondant [...]

    posted on February 26th, 2009 at 9:41 am

  132. 132 On February 26th, 2009, TheCookDuke said:

    Hi Sarah

    Thank you for your comment.
    It filled me with joy so I made a post out of it to encourage everyone to try this fondant recipe.
    The post is at: http://thecookduke.com/howtomakefondant-daisycake/

    Happy Cooking :)

    posted on February 26th, 2009 at 9:46 am

  133. 133 On February 26th, 2009, Christina said:

    Hi,

    I was just wondering if I can use it right after making it or if I have to refrigerate it? If I do for how long?

    posted on February 26th, 2009 at 7:32 pm

  134. 134 On February 26th, 2009, Michelle said:

    i have been looking for a fondant recipe for months and am so happy to find one that seems to work for so many people….i have a question…
    how do you get the shapes of the animals etc for the cake- i know this may sound silly but i have no clue! do you flatten it and then cut it out with cookie cutters?
    appreciate your help!

    posted on February 26th, 2009 at 11:25 pm

  135. 135 On February 28th, 2009, Mary Ann said:

    When reading all the other questions I didn’t catch what size cake this recipe will cover. If I make one batch will there also be enough left over for decorations? I am excited to make my first cake with fondant tomarrow. It is my daughters 16th birthday and she really wants a cool cake like those on “Ace of Cakes”. Wish me luck lol I was most worried about the fondant tasting bad however I am ready to taste this recipe as everyone seems to like it.
    Thanks for your help

    posted on February 28th, 2009 at 3:06 am

  136. 136 On February 28th, 2009, Valarie R said:

    I am very happy to have come across this recipe after a simple google search. I will be trying this fondant recipe today, as I’ve never made fondant from scratch and since I’m making the groom’s cake at my niece’s wedding this summer, I want to do the very best I can, and NOT use commercial anything.

    TWO QUESTIONS: (I sure hope you’re still responding to this!)

    1. Room temperature at my mom’s house is about 10 degrees off mine … we keep our house cold. So what do you call room temperature, I CAN adjust.
    2. Flavor – Is almond extract the only flavoring you use, or have you used anything else, such as vanilla … once I was watching Food Network, a cake contest, and one of them said to use a little Grand Marnier, but I think that was in the buttercream.

    posted on February 28th, 2009 at 4:23 pm

  137. 137 On February 28th, 2009, Valarie R said:

    Um, nevermind the question about flavoring, it’s well covered above, LOL.

    posted on February 28th, 2009 at 4:38 pm

  138. 138 On February 28th, 2009, Mary Ann said:

    I live in Michigan and Hobby Lobby is where I found the glycerin.

    posted on February 28th, 2009 at 11:12 pm

  139. 139 On March 2nd, 2009, sknight142 said:

    *The bottle from the pharmacist did say “For external use only”. This made me very nervous. When I asked the pharmacist if it was ok to cook with it, he said that this warning label was only for the companies own liability, but that it would be fine to use in making fondant. –Use at your own risk I guess, and always ask if it is is safe for internal use.

    posted on March 2nd, 2009 at 5:34 am

  140. 140 On March 2nd, 2009, Elaine said:

    Hi,just came to know about your blog and i find it interesting at this fondant page. Wonder can we use shape mould to press the design?

    Thanks

    posted on March 2nd, 2009 at 6:58 am

  141. 141 On March 3rd, 2009, TheCookDuke said:

    Hi Elaine

    Yes, using shape mould to press the design is the best way to go, that’s the way I use for most of the shapes I design.
    For more unique designs, those who don’t have a mould, I usually use the following “trick”:
    1. Print the design you want using your printer
    (let’s say you want a “Dora the explorer”
    fondant shape)
    2. Lay the printed page over the fondant
    3. Using a pen, go over the outlines of your
    printed figure with a little more pressure than
    the usual
    4. Take off the printed page and you see that the
    outlines are now visible on the fondant
    5. Use a knife to cut the fondant according to the
    outer boundaries (the internal outlines are
    important for coloring purposes)

    Hope it helps,

    Happy Cooking :)

    The Duke

    posted on March 3rd, 2009 at 8:40 am

  142. 142 On March 3rd, 2009, TheCookDuke said:

    Hi Lisa

    If you make in on Friday nothing will happen to the fondant till Sunday.

    As long as the cake itself doesn’t need refrigerating, a Fondant covered cake does not need to be refrigerated and it’s even better to keep it out of the fridge.
    A fondant covered cake will keep for about 5 days in a cardboard box, with a cover, in a cool dry place.
    (The fondant covering will harden if stored at room temperature, but it takes about a week or so, depending on the humidity)

    If the cake itself requires refrigerating, keep it in the box while refrigerated.

    Happy Cooking :)

    posted on March 3rd, 2009 at 9:03 am

  143. 143 On March 3rd, 2009, TheCookDuke said:

    Hi Valarie

    I do my best to respond to all of my readers, although I can’t always answer as fast as I’d like…

    As for your two questions:
    1. Room temperature is not calculated as a
    specific degree, as long as you feel
    comfortable in the room without having to wear
    a coat it’s fine
    2. Any kind of extract will do, I got many
    comments from people finding the vanilla
    extract much more appealing (and you’re
    correct – Grand Marnier is great for the
    butter-cream, but I wouldn’t use it for the
    fondant)

    Happy Cooking :)

    posted on March 3rd, 2009 at 9:23 am

  144. 144 On March 3rd, 2009, TheCookDuke said:

    Hi Mary Ann

    One batch is more than enough, you’ll have plenty of spare fondant for decorations.
    (it’s enough fondant to cover two 10” round cakes with decorations)

    I’m sure you goanna love the fondant’s taste and I’m sure you’re about to make the ace of cakes your daughter deserves.

    Please remember to send me pictures of the cake.

    Happy Cooking :-)

    posted on March 3rd, 2009 at 11:06 am

  145. 145 On March 4th, 2009, Teri said:

    Okay, call me stupid, but uh…what do you mean by add flavoring?

    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)

    I’m trying to learn this so I can surprise my honey with his birthday cake.

    posted on March 4th, 2009 at 10:05 pm

  146. 146 On March 9th, 2009, TheCookDuke said:

    Hi Christina

    There’s no need to refrigerate the fondant when done, you can start working with it right away.

    Happy Cooking :)

    The Duke

    posted on March 9th, 2009 at 10:06 am

  147. 147 On March 9th, 2009, TheCookDuke said:

    Hi Mary

    I couldn’t agree more – high quality cooking accessories make a complete different.
    Cake pans is the only place where I don’t have any preferences and I don’t see the advantages of branded pans, as the pans doesn’t go through rough time at the kitchen (unlike skillets, pots, knifes etc.)

    posted on March 9th, 2009 at 10:28 am

  148. 148 On March 9th, 2009, TheCookDuke said:

    Hi Jane

    There’s no problem to apply the fondant 2 days before the event.
    Fondant can easily stay on the cake for 5-7 days, in a box stored at a dark place.

    I hope you got the answer you needed in time, if you need something urgent just twitter me – http://twitter.com/thecookduke as i usually see it much quicker than I check the comments on my site.

    Happy Cooking :)

    posted on March 9th, 2009 at 10:35 am

  149. 149 On March 9th, 2009, TheCookDuke said:

    Dear Parita

    It depends on the recipe, but in a fondant recipe you can easily replace the vegetable shortenings with butter.
    In some recipes it requires some modifications, as butter is 20-30% water, but for the fondant recipe you use a very small quantity so it has no effect.

    Happy Cooking :)

    posted on March 9th, 2009 at 5:08 pm

  150. 150 On March 9th, 2009, TheCookDuke said:

    Dear Teri

    Thanks for your comment, I guess I wasn’t clear enough.
    Add the flavoring means “add the 1 tsp of almond extract” (it can be replaced with Vanilla extract)

    Happy Cooking :)

    posted on March 9th, 2009 at 5:28 pm

  151. 151 On March 10th, 2009, tonia said:

    thanks 4 this,it boost my knowledge.my problem is with the measure e.g the half cup you mentioned-is it the peak milk tin measure.secondly,some people use cmc but you didnt mention it.awaiting your response

    posted on March 10th, 2009 at 4:07 pm

  152. 152 On March 11th, 2009, TheCookDuke said:

    Hi Tonia

    In my recipes I refer to a 250ml cup, so half a cup means 125ml (8 tablespoons).
    I don’t use cmc, you’ll find this fondant recipe amazing just the way it is.

    Happy Cooking :)

    posted on March 11th, 2009 at 9:19 am

  153. 153 On March 11th, 2009, TheCookDuke said:

    Dear Sarah

    Keeping the cake in the fridge or on the counter before decorating depends on the cake you made.
    If the cake itself doesn’t require refrigeration there’s no need to do so just for the fondant.

    As for keeping the fondant before it’s on the cake, it’s true that you mustn’t freeze it but you can and should keep it refrigerated.

    Happy Cooking :)

    posted on March 11th, 2009 at 9:25 am

  154. 154 On March 11th, 2009, TheCookDuke said:

    Dear Trisha

    You asked for the difference between fondant and a gum paste.

    The simple answer is that you use fondant to cover a cake and you use gum paste to make flowers and bows.
    I usually use the fondant for both covering the cake and for the decorations, but gum paste dries better in humid weather.
    But regardless the humidity, you never want to cover your cake in gum paste.

    And last, but definitely not least, by following my fondant recipe you get a fondant which is much tastier than any gum paste.

    Happy Cooking :)

    posted on March 11th, 2009 at 9:35 am

  155. 155 On March 11th, 2009, TheCookDuke said:

    Dear Liza

    For the fondant decorations to stick to the cake all you have to do is to apply a small amount of water to the fondant decoration and it will stick with no problem.

    I use a small paint brush to apply the water to the back of the fondant decorations before applying it to the cake.
    If it’s a relatively heavy decoration, instead of water use a melted fondant (Take a small piece of fondant, melt it using hot water and use it instead of plain water)

    As for other decoration options, you can use gum paste instead of fondant, it’s better in very humid environments, but I use fondant for all my decorations.

    Happy Cooking :)

    posted on March 11th, 2009 at 9:48 am

  156. 156 On March 11th, 2009, TONIA said:

    1,My fondant has cracks.what could be the cause
    2,Some suggest use of honey to place fondant on cake,what do you suggest

    posted on March 11th, 2009 at 11:07 am

  157. 157 On March 11th, 2009, TheCookDuke said:

    Dear Tonia

    Cracked fondant, also known as “elephant skin” is usually caused by the fondant being too dry.
    The number one rule is to not let it dry out, you can easily do that by keeping the fondant covered with a plastic wrap.
    If the fondant is already cracked, you can add some Glycerin to soften it again.

    Happy Cooking :)

    posted on March 11th, 2009 at 12:23 pm

  158. 158 On March 12th, 2009, pat said:

    can you buy glycerin in a supermarket

    posted on March 12th, 2009 at 8:18 pm

  159. 159 On March 13th, 2009, emily said:

    instead of almond extract, is it ok to use vanilla extract?

    posted on March 13th, 2009 at 6:27 pm

  160. 160 On March 15th, 2009, TheCookDuke said:

    Hi Pat

    Yes, you can buy Glycerin in the supermarket, usually in the baking aisle.
    Just make sure that the Glycerin you buy is edible Glycerin.

    Happy Cooking :)

    The Duke

    posted on March 15th, 2009 at 9:42 am

  161. 161 On March 15th, 2009, Max said:

    Hello! thanks for the fondant recipe. I intend to make and freeze my wedding choc mud cupcakes 1 month before my wedding during summer (without fondant). I would like to decorate the cupcakes with embossed fondant and would like to know when’s the latest I can make the fondant and decorate the cupcakes before the wedding. Also, how can i store the decorated cupcakes (in fridge/freezer/room temp)? I have been advised that thawed cupcakes with fondant looks gooey is not recomended to be refrigerated. You advise will be greatly appreciated. Thanks, Max

    posted on March 15th, 2009 at 10:00 am

  162. 162 On March 16th, 2009, andrew boncore said:

    thanx so much i needed this recipe

    posted on March 16th, 2009 at 12:14 am

  163. 163 On March 16th, 2009, foxpen said:

    For the corn syrup, I noticed that this recipe calls for light coloured corn syrup. Will gold make a huge difference? I plan on colouring the fondant in the end anyways, but I want to be sure that will still be possible if the corn syrup is of a darker shade.

    posted on March 16th, 2009 at 4:13 pm

  164. 164 On March 16th, 2009, Alexa said:

    Ok, so I tried to make this fondant recipe, but the only ingrediant I didn’t have was glycerin. I went to the supermarket and they did’t have it in the baking aisle. The staff told me to try the pharmacy. They special ordered it for me, but it says on the bottle for external use only. Do you have any suggestions for where i should get the glycerin for this fondant recipe?
    Alexa =P

    posted on March 16th, 2009 at 8:51 pm

  165. 165 On March 17th, 2009, Vicki said:

    I was wondering the same thing as Emily; instead of almond extract and vanilla extract be used?

    posted on March 17th, 2009 at 1:15 am

  166. 166 On March 17th, 2009, foxpen said:

    I used golden corn syrup and it just gave the fondant a bit of an ivory lilt to it, making it look more like marzipan. I tastes great.

    Thanks so much for this recipe! I just finished my St Patty’s Day cake, and I had lost my original fondant instructions. This saved me, and it tastes and looks even better than my old recipe!

    MERCI!

    posted on March 17th, 2009 at 7:36 pm

  167. 167 On March 19th, 2009, Kelly said:

    What is “10X confectioners’ sugar”?

    posted on March 19th, 2009 at 2:00 am

  168. 168 On March 20th, 2009, Amanda said:

    Hi, I like the fondant recipe but can you help me with a recipe? I want to make a purse cake and the whole cake has to be covered in fondant. I’ve seen the picture of it but i dont know how to shape it to be stable I need a recipe for that.
    Thanks,
    Amanda Sherfield
    Westboro, Wisconsin

    posted on March 20th, 2009 at 7:35 pm

  169. 169 On March 23rd, 2009, tonia said:

    HOW DO I GET CREAM COLOUR & ARMY GREEN FOR MY FONDANT

    posted on March 23rd, 2009 at 4:26 pm

  170. 170 On March 25th, 2009, Emily said:

    hey, i have been wanting to make fondant for a while now, but i cannot find glycerin anywhere. any suggestions?

    posted on March 25th, 2009 at 9:00 pm

  171. 171 On March 26th, 2009, Jenny said:

    Hey~ i could not find food glycerin at the market….what would happen to the fondant icing if i didnt add it?

    posted on March 26th, 2009 at 10:06 pm

  172. 172 On March 28th, 2009, Frogggota said:

    I am 102 and I am a diabitic can I eat this fondant recipe?

    posted on March 28th, 2009 at 1:59 am

  173. 173 On March 28th, 2009, Mico said:

    Hi there,
    It is my first time making a cake with fondant. I am making 2 cakes. How much fondant will this recipe give me? Do I need to make more than 1 recipe?
    Thank you,
    Mico

    posted on March 28th, 2009 at 2:55 pm

  174. 174 On March 30th, 2009, Gigi said:

    Thanks so much for the recipe & all your answers to the numerous questions.

    I’ll be making a friend’s wedding cake & the restaurant is not giving me access to refrigeration.
    So instead of my cream cheese frosting on a triple chocolate chocolate wedding cake, I’ll be attempting Fondant for the 1st time. What do I use as a filling between the cake layers? Someone suggested that I can still use the cream cheese frosting because Fondant completely seals the cake? I was then told the cake can sit out for 2-3 days on my dining room table.

    Additionally, I planned to use silk ribbon & attach a strand of pearls at the base of each tier. With a cream cheese frosting, the ribbon stays in place, Will this be the case with fondant, or is there another step I need to follow?

    Thank you so much for your blog & any additional assistance you can offer. The wedding is in 3 weeks & I also need to make a seconds cake for a larger reception for the bride & groom at my home the next day.

    posted on March 30th, 2009 at 1:14 am

  175. 175 On March 30th, 2009, Gigi said:

    Hi The CookDuke:

    Not sure if my question went through or disappeared in Cyberspace.

    Basically, I’m making a wedding cake in 3 weeks for which I will not have access to refrigeration at the restaurant. What do I use as a filling in between the layers? I’ll be a 1st time Fondant user. Do I need to frost the cake (Triple chocolate chocolate cake) I had intended to use a cream cheese frosting, which I will use for the second cake for the second reception the following day at my home.

    Also, I usually decorate my cakes with ribbon & silk flowers, this will have ribbon & pearls. How do I attach to the fondant? With cream cheese frosting, it simply sticks.

    Thanks for your great blog!

    posted on March 30th, 2009 at 1:32 am

  176. 176 On March 31st, 2009, TheCookDuke said:

    Hi Mico

    Well, I guess it depends on the size of your cakes :)
    This fondant recipe is enough to cover two 10” round cakes, with enough leftovers for decorations.

    Happy Cooking :)

    posted on March 31st, 2009 at 10:45 am

  177. 177 On April 4th, 2009, TheCookDuke said:

    Hi Gigi

    Fondant frosted cake can easily last up to 5 days without being refrigerated.
    The only limit for that rule is that the cake itself can last without refrigeration, as the fondant doesn’t actually seal the cake as your friend told you.
    I suggest u use a simple base cake, one that can last out of the refrigerator for a few days, as the cake will become the centerpiece of the party due to the fondant icing even if it’s not the most sophisticated cake you ever made.

    As for adding a silk ribbon, there are ways of attaching it to the cake, but you’re using fondant, why don’t you go fondant all the way?
    Why not add a fondant ribbon to your cake?

    I didn’t get to post it yet, so I sent you a document explaining how to make a fondant ribbon to the email address you provided in your comment.
    I hope you like it and decide to use it, else feel free to ask me again about attaching things to your fondant covered cake.

    I’m sure you goanna find this fondant recipe delightful.

    Happy Cooking :)

    posted on April 4th, 2009 at 7:52 am

  178. 178 On April 4th, 2009, Jeremy said:

    hi i just wanted to thank you for the fondant recipe its my first time ver making or using fondant for a birthday cake i am makeing a birthday cake for my girlfriend on the 7th i was just wanting to see if you had any advice in how to make a rose out of fondant or any type of flowers really thanks so much for the great advice

    posted on April 4th, 2009 at 5:51 pm

  179. 179 On April 5th, 2009, lindsey said:

    were can you find these fondant recipe ingredents

    posted on April 5th, 2009 at 6:55 pm

  180. 180 On April 7th, 2009, Bethsy said:

    Can I make this recipe in a mixer?

    posted on April 7th, 2009 at 7:09 pm

  181. 181 On April 8th, 2009, Bethsy said:

    Hi… can I use a mixer for this recipe?

    posted on April 8th, 2009 at 3:00 pm

  182. 182 On April 9th, 2009, Linda Carroll said:

    I have just read one of the first recipes for fondant. Glycerin is one constituent, in fact the author is adamant that glycerin be added. Is glycerin not a laxative? I cannot find glycerin added to any other recipes? That is to say … is this really a safe recipe?
    Linda Carroll

    posted on April 9th, 2009 at 6:16 pm

  183. 183 On April 10th, 2009, Vasavi Patel said:

    Hi,

    I tried to e-mail you directly a few weeks ago, but didn’t hear back. I thought I could post my questions here, thanks!

    I have very little baking experience, so I apologize, my questions maybe a bit silly!! Making the Fondant:1. Is 10 x Confectioners Sugar different than regular confectioners sugar?2. I saw that you said to mix with a wooden spoon, can I use a kitchen aid mixer with a dough hook, or will this mess it up?3. I have a question about this part: 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 (are we supposed to add additional sugar to the work surface or into the fondant mixture, and when would I know to stop)4. Can you I use regular extract from the store, or do I need clear extract? Decorating the Cake:1. I am terrified of covering the cake with fondant! So, I think I am going to use buttercream icing, and use fondant as decorations. How can I stick the decorations to the buttercream? Do, I brush with water and stick, or just put it on?2. Can I use gel food coloring for buttercream icing too? I just don’t want to buy a bunch of different ones! Where can I find gel food coloring, I found icing food coloring at a baker’s store and michaels, but not sure if its the same.3. Is it possible to overknead the fondant (if i make the fondant ahead of time, and then knead it again to add the color) Thank you, sorry for all the questions!! Vasavi Patel

    posted on April 10th, 2009 at 4:59 am

  184. 184 On April 10th, 2009, TheCookDuke said:

    Hi Bethsy

    You shouldn’t use a mixer for this recipe, it goes easy enough when using a wooden spoon manually.
    Just follow the recipe as it is, you’ll be amazed how easy it is.

    Happy Cooking :)

    posted on April 10th, 2009 at 7:37 am

  185. 185 On April 10th, 2009, ethel said:

    Thanks for this “how to make fondant” post. is there any alternative for a microwave?

    posted on April 10th, 2009 at 1:49 pm

  186. 186 On April 10th, 2009, Tonya Moody said:

    How do can I add coloring to the fondant to make a pink one. I mean I am sure it would be some sort of food coloring but how much? By the way this was the best tasting recipe I have found and it was quick thanks!

    posted on April 10th, 2009 at 9:07 pm

  187. 187 On April 12th, 2009, Curious said:

    Maybe I missed it somewhere, but just how much Fondant does your recipe make? Approximately how many sheet cakes will it cover?

    posted on April 12th, 2009 at 10:35 pm

  188. 188 On April 13th, 2009, Paige Owens said:

    iam just 13 but i wanted to make some kool stuff to play with and i thought of fondant…i no iam a dum blone

    posted on April 13th, 2009 at 4:32 am

  189. 189 On April 13th, 2009, TheCookDuke said:

    Hi Paige
    Just follow this fondant recipe and you’ll be surprised how easy it really is.
    Feel free to contact me with any question, and more important – send pictures of the cakes you covered using this fondant recipe.

    Happy Cooking :)

    posted on April 13th, 2009 at 11:51 am

  190. 190 On April 13th, 2009, TheCookDuke said:

    Hi Tonya

    I have a post just about that.
    Please read my post “how to color fondant” at http://thecookduke.com/howtocolorfondant/

    Happy Cooking :)

    posted on April 13th, 2009 at 12:04 pm

  191. 191 On April 13th, 2009, TheCookDuke said:

    Hi Vicki

    You can easily use any kind of extract, I use Vanilla extract many times.

    Happy Cooking :)

    posted on April 13th, 2009 at 12:09 pm

  192. 192 On April 15th, 2009, marie said:

    Where can i get glycerin??? :(

    posted on April 15th, 2009 at 12:39 am

  193. 193 On April 21st, 2009, katty said:

    where can I find glycerin, these recipe looks easy and great
    thank you

    posted on April 21st, 2009 at 1:56 pm

  194. 194 On April 21st, 2009, Alyssa said:

    how do you roll out the fondant, without it sticking to your conuter?

    posted on April 21st, 2009 at 4:16 pm

  195. 195 On April 22nd, 2009, TheCookDuke said:

    can you add flavoring or color to this recipe at all?

    posted on April 22nd, 2009 at 1:05 am

  196. 196 On April 23rd, 2009, TheCookDuke said:

    The extract you add contributed to the flavoring of the fondant (my fondant recipe says almonds extract, you can easily replace it with other extracts such as vanilla)
    As for adding color, I rather do it after the fondant is made, although some people add the color in the process of making the fondant.
    You’re welcome to read my post “How to color fondant”

    Happy Cooking :)

    posted on April 23rd, 2009 at 6:04 am

  197. 197 On April 23rd, 2009, steffie said:

    do you have any pictures of safari cakes

    posted on April 23rd, 2009 at 3:54 pm

  198. 198 On April 24th, 2009, Peggy Wright said:

    Hi, I would like to know if I can make the fondant using your recipe and add candy clay with it?

    posted on April 24th, 2009 at 10:35 pm

  199. 199 On April 24th, 2009, Amber said:

    Where do I find glycerin at? I spent 45 minutes searching all over wal mart and then started a 5 man search at krogers and no body has a clue what it is or where to find it.

    posted on April 24th, 2009 at 11:35 pm

  200. 200 On April 28th, 2009, D.E.M said:

    Hi, I was wondering, are there certain brands of some of the ingrediants that would be best?

    posted on April 28th, 2009 at 3:18 am

  201. 201 On April 28th, 2009, erica said:

    so after i’ve made the fondant and i have some left over how long can i save it before i would have to throw it out and how would i store it? fridge or freezer??

    posted on April 28th, 2009 at 4:47 pm

  202. 202 On April 29th, 2009, Ashley Baldwin said:

    I was just wondering if the fondant needed to rest between making it and placing it on the cake? Can I just roll it out right after making it? And how much cake will your recipe cover?

    posted on April 29th, 2009 at 2:49 am

  203. 203 On May 2nd, 2009, Hailey Lee said:

    How much fondant does this make?

    posted on May 2nd, 2009 at 10:35 pm

  204. 204 On May 7th, 2009, Cindy said:

    Hi Cook Duke,
    I want to try your fondant recipe. Is there a substitute for the vegetable shortening, I really do not like to use it.
    Many thanks,

    Cindy

    posted on May 7th, 2009 at 2:29 am

  205. 205 On May 9th, 2009, Nikka said:

    I’m sooo happy I found you site! I’ve been to try fondant and I can’t wait to try your recipe :) I’m an amateur baker, so what cake would go well with a fondant icing? I’ve asked some of our local bakers and they’ve told me that ordinary cakes don’t go well with fondant icing because they’re just too soft. :c

    posted on May 9th, 2009 at 2:36 am

  206. 206 On May 9th, 2009, Kaci said:

    What happens if the dought is too sticky? What should I add. Also, what should I do if the icing startd to crack on the cake?

    posted on May 9th, 2009 at 1:01 pm

  207. 207 On May 13th, 2009, nikki said:

    how much fondant will the above recipe make??

    posted on May 13th, 2009 at 11:52 pm

  208. 208 On May 16th, 2009, Kelli said:

    can I make the fondant a day ahead? If so…how do I sore it? Thanks!

    posted on May 16th, 2009 at 12:40 am

  209. 209 On May 16th, 2009, Liz said:

    HI IM PLANNING TO MAKE A FONDANT FOR THE FIRST TIME BUT IM A LITTLE CONFUSED. WHAT KIND OF GELATIN SHOULD I USE, IS IT POWDERED OR ANYTHING ELSE? THANKS HOPE TO READ YOUR REPLY SOON. :) )

    posted on May 16th, 2009 at 10:02 am

  210. 210 On May 18th, 2009, Cathi said:

    This article is so helpful and I can’t wait to try it out. I recently decided I want to try my hand at cake making as a summer hobby this year. I would like to make a two layer gift box cake so I have just a couple questions. The first being, how much fondant does this recipe end up creating and secondly, how would you best go about making fondant ribbons for the cake. Your’s are just beautiful!

    posted on May 18th, 2009 at 4:24 am

  211. 211 On May 18th, 2009, Shaindel said:

    I’m going to give it a try even though I think some ingredients are not easy to find here in Venezuela :( Keep all of your fingers crossed for me :D

    posted on May 18th, 2009 at 2:41 pm

  212. 212 On May 19th, 2009, gina said:

    hi i am only 13 and i am used this recipe to make a guitar cake for my grandpa and i put fondant on it and it was so pretty and it was a fast recipe thank you so much

    posted on May 19th, 2009 at 9:42 pm

  213. 213 On May 20th, 2009, Janet said:

    What is glycerine and where do I buy it? What does 2 lb. 10x confectioner sugar mean?

    posted on May 20th, 2009 at 2:03 am

  214. 214 On May 21st, 2009, Marisa said:

    I just want to THANK you for this very easy fondant receipe….. My daughter was having a pre-school graduation party at school… It was called the hungry worm party… everybody was asked to bring food A through Z that the hungry worm will eat through… (children singing the song)… well I was asked to bring an upside down cake…BORING… so what I did was not only make the cake, but make the hungry worm out of fondant….. I used your receipe to make and color the worm…. I must say… IT WAS GREAT…(picture to follow soon)…thank you soooooo much for making me look like a I knew what I was doing….. It also was a trial for my daughters birthday… I’ll be making a snake cake with fondant covering….I made the mistake of buying fondant before finding your receipe… lets just say…. well, I’ve never tasted anything like it before…Thanks again
    Marisa

    posted on May 21st, 2009 at 5:35 pm

  215. 215 On May 21st, 2009, Marisa said:

    I almost forgot… Your suggestion about using oil on the counter verses powdered sugar really saved my fondant while trying to kneed all the color in…. it was sticking to the counter and the sugar was drying it out….after I colored it I then used some sugar to keep it from being too sticky…

    Thanks again
    Marisa

    posted on May 21st, 2009 at 5:39 pm

  216. 216 On May 23rd, 2009, Liz said:

    How much does this fondant recipe yield?
    Also, am I able to use food dye to color it instead of icing color?

    posted on May 23rd, 2009 at 3:46 pm

  217. 217 On May 25th, 2009, Angie said:

    by glycerin in this fondant recipe do you mean the soap base? do you buy it somewhere?

    posted on May 25th, 2009 at 6:40 pm

  218. 218 On May 26th, 2009, mike said:

    hi i know this may sound a little dumb but what kind of cake do you need to use for this fondant recipe.

    for example if you wanted to make a cake that was stacked on top each other. like that awesome baby cake.

    also do you have to put icing on the cake before you apply the fondant.

    ha i might have a new hobby thanks for this fondant recipe :)

    posted on May 26th, 2009 at 6:37 am

  219. 219 On May 27th, 2009, Jen said:

    I just came across your fondant recipe and definitely want to give it a try. I really don’t know anything about baking (all of my attempts have been failures) but I’m willing to try to make a cake for my son’s baseball team party this weekend (instead of paying $50 to have one made). But here’s an important question….the party will be an outdoor pool party in Florida (anticipate lots of heat and humidity). Does fondant hold up in this weather? Or is this a strictly indoors, air conditioned type of decoration?

    posted on May 27th, 2009 at 3:40 pm

  220. 220 On May 28th, 2009, Leslie Harris said:

    Thanks for your fondant recipe. what is the best way to store fondant? Should you put it in the refrigerator or just keep it at room temperature, and can you use it right away or should you wait? One more question, when should you apply it to the cake? I dont want it to get hard. Thanks, Leslie

    posted on May 28th, 2009 at 11:12 pm

  221. 221 On May 28th, 2009, sandra said:

    Love the fondant recipe. Would you have one for a poured fondant?

    posted on May 28th, 2009 at 11:21 pm

  222. 222 On May 29th, 2009, Annette said:

    Hello Mr.CookDuke,

    I really need some help… I was ask to make 2 wedding cakes coming up in August in Southern California and gets very hot… what is the best icing to apply for these cakes…my reputation will be on the line. Also, thank you for your recipe on how to make fondant.

    Excited to hear from you.

    posted on May 29th, 2009 at 4:40 am

  223. 223 On May 30th, 2009, shruti said:

    hi,

    i have to make a cake for my mother’s birthday and i wanted to decorate it using fondant
    how do i make a ribbon using fondant? also.. the glycerin that you are using..
    is it a special kind of glycerin or the one which is available in all general stores?

    posted on May 30th, 2009 at 3:56 pm

  224. 224 On June 2nd, 2009, Kelsey Jo said:

    How far in advanced can you make the figures – if you make them ahead of time do you refridgerate them or freeze them?
    Thanks!

    posted on June 2nd, 2009 at 2:50 pm

  225. 225 On June 3rd, 2009, Kelsey Jo said:

    I was wondering if you could create things out of the fondant ahead of time – and how long you could keep them in fridge/freeze – not sure which one would be best to use.

    posted on June 3rd, 2009 at 3:28 am

  226. 226 On June 7th, 2009, Serenity said:

    I am only 13 too but I wanted to try this cuz when I grow up I want to be a pastry chef… I’m gonna use this recipe to make my 14th birthday cake all by myself…I just need to know how to make neon colors………help me=]

    P.S.
    I will definately send you my finished cake pics.

    posted on June 7th, 2009 at 11:41 pm

  227. 227 On June 9th, 2009, Kevin said:

    How much fondant does this recipe actually make? About how much cake will it cover?

    posted on June 9th, 2009 at 3:03 am

  228. 228 On June 9th, 2009, Kara said:

    I used the fondant recipe recently and was almost happy with the recipe, however as the cake sat out the fondant began to become extremely sticky. I’m making another cake and don’t want the fondant to start looking bad over time, is there anything that would have caused this that I can try and prevent this time. Will humidity be a problem? And my final question is the cake, my last cake proved to be a bit too unsturdy, should I do anything to make it more firm?

    posted on June 9th, 2009 at 3:42 am

  229. 229 On June 9th, 2009, Lisa said:

    Where would I go to buy the glycerin?

    posted on June 9th, 2009 at 3:06 pm

  230. 230 On June 9th, 2009, TheCookDuke said:

    Hi Kevin

    This fondant recipe is enough to cover two 10” round cakes, with enough leftovers for decorations

    Happy Cooking :-)

    posted on June 9th, 2009 at 6:00 pm

  231. 231 On June 9th, 2009, TheCookDuke said:

    Hi Serenity (love your nickname)

    To color your fondant with Neon colors, simply buy Neon coloring gel in any baking shop near your place, or just order it on Amazon.
    After reading this post you know how to make fondant, I suggest you read my post regarding how to color fondant at http://www.thecookduke.com/howtocolorfondant

    I envy you for already knowing what you be when you grow up , I look forward to the pics of your great fondant cake!

    Happy Cooking :)

    posted on June 9th, 2009 at 6:08 pm

  232. 232 On June 9th, 2009, nancy said:

    thnx for this recipe, i’ve been searching for corn syrup alternative till i found you recipe.i tryed it but i found it cracking and tearing when being rolled.and i feel that it dough is supersaturated with sugar.have i done any thing wrong?

    posted on June 9th, 2009 at 11:01 pm

  233. 233 On June 10th, 2009, Kelly said:

    Hi Cook Duke,

    I have a couple silly never-done-this-before questions.

    1. To have the fondant stick to the cake, I suppose I am supposed to use icing right? Do I just put on a thin, even layer and refrigerate the cake before I put on the fondant?

    2. How thin should I roll out the fondant?

    3. I have one of those pastry sheets that I can lay on the counter, is that okay to roll the fondant out onto?

    4. what type of basic tools would you recommend to help me smooth out the fondant on the cake to make it perfect?

    posted on June 10th, 2009 at 12:27 am

  234. 234 On June 10th, 2009, missy said:

    Hey
    I am have been watching baking shows and they have always used fondant. i am going to use this fondant recipe for my 10 birthday

    posted on June 10th, 2009 at 3:11 am

  235. 235 On June 10th, 2009, nancy said:

    thnx for the fondant recipe it’s really easy,i did it twice but when the dough is rolled it cracks although it’s soft and homogenous.i used glycerin and gelatin and vanilla extract but i used the corn syrup substitute.is this why it cracks?plz help i want to use this fondant recipe for my daughter’s birthday cake next month.
    thnx a lot

    posted on June 10th, 2009 at 10:16 am

  236. 236 On June 10th, 2009, Ashlie said:

    hi im ashlie im 11 and your website has helped me learn how to make fondant and now i will bake my 12th b day cake all by my self! thxs for all the directions

    posted on June 10th, 2009 at 7:00 pm

  237. 237 On June 10th, 2009, Hamir said:

    hi I need to know how to transfer the fondant onto my cake without it tearing because last time it kept tearing!!! how to make fondant and apply it correctly to the cake?

    please help ME!!!!

    posted on June 10th, 2009 at 9:56 pm

  238. 238 On June 10th, 2009, nancy said:

    thnak u thank u thank u. u made my day :)

    posted on June 10th, 2009 at 10:20 pm

  239. 239 On June 11th, 2009, Jamie said:

    I used this fondant recipe to make a martini cake for my sisters 30th birthday and the cake turned out amazing! I was more impressed with the flavor of the fondant recipe and I used lemon extract insted of almond! My only problem was how long it took to make because the fondant kept sticking to my working surface. I tried more powdered sugar, doing it on wax paper, without wax paper, and just couldn’t get it right! Am I still not using enough powdered sugar or is there something I might have missed? Please help, I am getting ready to make some kind of 4th of July cake :)

    posted on June 11th, 2009 at 1:34 am

  240. 240 On June 11th, 2009, maci said:

    I CAN`T WAIT TO MAKE THIS FONDANT RECIPE!
    i want to be a paystry chef or cake decorator so badly when i am older! all i watch is Ace Of Cakes and Cake Boss and stuff like that and that started me on it :)
    I’ll update you with my experience on How to make fondant!

    posted on June 11th, 2009 at 11:23 pm

  241. 241 On June 12th, 2009, jaleesa said:

    good day!

    do i need to put buttercream paste around the cake before covering it with fondant? i’m going to try your fondant recipe tomorrow.

    thanks.

    posted on June 12th, 2009 at 1:22 am

  242. 242 On June 13th, 2009, TheCookDuke said:

    Hi Jaleesa

    Yes, you should put butter cream paste around the cake before covering it with fondant.
    (And you’re welcome to send me pictures of the cake you made, I’ll post the pictures in my blog)

    Happy Cooking :)

    posted on June 13th, 2009 at 3:11 pm

  243. 243 On June 14th, 2009, JustSomeGirl said:

    I have been looking all over for this fondant recipe… This is mouldable right? Kind of like playdough, but tasty? LOL! I just want to be sure I have found the right icing… Also, can I use cookie cutters to cut out shapes from this icing as decorations? I am making my neices 2 year borthday cake, and want it to look GREAT!

    posted on June 14th, 2009 at 3:31 pm

  244. 244 On June 15th, 2009, Jamie said:

    Hello, this is my second try at posting a question… I made the fondant recipe once for a martini shaped cake for my sisters 30th birthday and it tasted wonderful! My only problem was that the fondant kept sticking to my working surface when I was trying to roll it out… Did I miss something? Or what should I try to keep it from sticking?
    Thank You!
    Jamie

    posted on June 15th, 2009 at 12:06 am

  245. 245 On June 15th, 2009, katlyn said:

    hi! i am going to try your fondant recipe for making fondant. i am making a cake for my cousins 16th birthday. i am not totally sure as to what design i am going to put on the cake and i was wondering if you could give me some ideas. aslo i was wondering would your fondant recipe be enough to cover 3 tiered cakes with the measurments of 10, 8 and 4?

    Thank you!

    posted on June 15th, 2009 at 1:26 pm

  246. 246 On June 15th, 2009, Lola said:

    In this fondant recipe, can I substitute the almond extract with vanilla extract?

    posted on June 15th, 2009 at 3:53 pm

  247. 247 On June 15th, 2009, Jackie said:

    I attempted, for the first time, to make your fondant recipe. I DID change a couple of things, b/c I was told by several different sources that one of the changes was best. The first change was using oil instead of glycerine. The second was, of course, using Vanilla Extract (I could NOT, for the life of me, find the almond extract that I bought for this!). Now, when I finished, my fondant was still sticky. I used all the sugar. I’m wondering if it was because I was overworking it. I know that when sugar gets too warm, it does that. It gets sticky and… wet. Was I kneading it too much? When I go to color it, it will have had a day or so to set. Should it be fine by then? Or will I need to add more sugar? Is it too late to add more?
    or is it because i played with this fondant recipe, must i follow this fondant recipe to the letter?

    posted on June 15th, 2009 at 4:31 pm

  248. 248 On June 17th, 2009, Jenny said:

    Hi. So my friend and I are only 14 but we have made, if I do say so myself, some really great cakes. But I am having problems with your fondant recipe…
    I want to make a golfing/father’s day cake for my dad and I need to use fondant , I can be a bit “blonde” at times and don’t quite understand your fondant recipe :]Do you think you can explain the fondant recipe in further detail???I don’t need much fondant so will this fondant recipe make extra fondant?? Thanks SO MUCH! Your cakes are OUTRAGEOUSLY AUH-MAZING!

    posted on June 17th, 2009 at 1:16 am

  249. 249 On June 17th, 2009, kendra said:

    how much fondant do u need for an x-large cake???????????

    posted on June 17th, 2009 at 2:57 am

  250. 250 On June 17th, 2009, Deana said:

    Hello,

    I watched the new TLC show called “cake boss” a couple of nights ago. I had never even known about fondant!! Being from a small town, cake decorators often use icing for decoration. I am truly amazed at your photos of fondant cakes. I am inspired to create my very own, very soon. I first have to find the ingredients that you have listed for your recipe. Thank You for your inspiration. I am sure that you are popular with the party planners out there. Great job on the cakes!!!

    posted on June 17th, 2009 at 1:07 pm

  251. 251 On June 18th, 2009, sabrina said:

    wow thank you so much for the fondant recipe im only 12 but i watch cake channels all the time like ace of cakes and challenge and amazing weding cakes they really inspire me i allways watched them kneed the fondant but i never knew how to make it my mom makes cakes but she covers the in icing i cant wait to surprise her with a cake that has fondant. the only thing i want to know is ho to make figurines like your monkeys do you use fondant to?well thank you so much for the recipee ill right you and tell you how it came out. thanks a lot bye.

    posted on June 18th, 2009 at 6:51 am

  252. 252 On June 18th, 2009, minnie said:

    Good day!

    i’m planning to use marshmallow fondant for my cake. what’s is best frosting to use before covering the cake with fondant. can boiled icing be used also?

    thanks a lot!

    posted on June 18th, 2009 at 6:54 am

  253. 253 On June 18th, 2009, Erin said:

    hey i was wondering if the almond exctract was just the flavoring because i just have vanilla extract and all the other recipes i have been looking at just have flavoring and no almond extract?

    posted on June 18th, 2009 at 6:50 pm

  254. 254 On June 19th, 2009, Angela said:

    Today was my second attempt at making fondant using your recipe. The first was very unsuccessful for two reasons, first, I used bakers sugar instead of powdered sugar, second I didn’t springle the gelating over the water I did it vice versa. Today, I was nervous, but I had all the ingredients on hand and have a special Quinceanera cake to make in two weeks. So I started going through the steps exactly as you wrote them. Except, I believe the powdered sugar should be sifted first in the bowl. Also, I used my Kitchen Aid stand mixer:) This made the fondant a breeze. I scraped the bowl with a wooden spoon onto my Wilton roll and cut mat and it came out PERFECT!! I tasted it and I loved the flavor the Almond extract gives. I can’t wait to use it!! Thank you so much!!

    posted on June 19th, 2009 at 12:36 am

  255. 255 On June 19th, 2009, Kim said:

    I love your cakes, they are amazing! I’m going to try this fondant recipe tomorrow for my niece. But I was wondering..how do you get the decorations to stay on the sides? Does it just stick or do you need something for it to stay? Thanks!

    posted on June 19th, 2009 at 2:33 am

  256. 256 On June 19th, 2009, sabrina said:

    my cake came out awsome it was 3 cakes and was white fondent with blue hearts made out of fondent i saved and a figurine of my dad since it was his birthday my mom was really surprised now when someone calls to order a cake she knows how to make fondant thanks a lot bye

    posted on June 19th, 2009 at 4:50 am

  257. 257 On June 20th, 2009, Kori-san said:

    I just tried the fondant recipie today! I was making a cake for my brother’s 12th birthday party and he wanted a character from a popular video game called “Disgea”. It was harder then I thought to make fondant, though the next time I make it I think the results will turn out much better(I shouldn’t have started using fondant on such a hard job ^-^”) My mom also got candle wax for home made candles for the glycerin, it worked but it took much longer making the liquids transparent because the wax didn’t want to melt for me -.- it was also really hard combining the liquids and the powdered suger. here’s a link to the finished cake (don’t look to closely or you’ll see all the mistakes) : rainhorse.deviantart.com/art/Prinny-Cake-for-Bros-Birthday-126526112

    posted on June 20th, 2009 at 12:24 am

  258. 258 On June 20th, 2009, Dawn said:

    Can someone please help me? what is glycerin? where can I get it? what does 2 lbs 10X confectioners’ sugar?
    How to make fondant??? :)

    posted on June 20th, 2009 at 3:46 am

  259. 259 On June 20th, 2009, Jen said:

    I’ve tried this fondant recipe twice now the first I couldn’t get it off the table without using alot of shortening. The second I couldn’t get it off the table at all. What am I doing wrong? I really like the taste and am determined to get this fondant recipe right.

    posted on June 20th, 2009 at 4:25 am

  260. 260 On June 20th, 2009, TheCookDuke said:

    Hi Lola

    You can easily substitute the almond extract with vanilla extract, the only impact is on the taste.

    Happy Cooking :)

    posted on June 20th, 2009 at 7:14 am

  261. 261 On June 20th, 2009, Pam said:

    I am here looking for a fondant recipe to use on my daughter’s wedding cake. The last post I read here was from a 13 year old girl named Serenity. It just so happens that my 32 year old daughter is also named Serenity! I think I found the fondant recipe I need. I’ll let you know how ours turns out!

    posted on June 20th, 2009 at 4:31 pm

  262. 262 On June 22nd, 2009, lucy said:

    i need more explanation on how to make fondant.

    posted on June 22nd, 2009 at 3:27 pm

  263. 263 On June 22nd, 2009, Mindy said:

    I am making an baseball 1/2 cake. I can’t get a big enough piece of fondant to cover the cake. If I do half and then the other 1/2 how to I hide the seam?

    posted on June 22nd, 2009 at 7:39 pm

  264. 264 On June 23rd, 2009, Newcaker said:

    im definetly gonna make this fondant recipe i love art and cakes and i watch the shows all the time and they r amazing if ne one has tips for a new caker like me that would be great if u told me!!!!!

    posted on June 23rd, 2009 at 6:04 pm

  265. 265 On June 23rd, 2009, Newcaker said:

    just wondering were do u find non flavored geliten and glycerin??????????????? Some one help me plz!
    im so excited to make this fondant recipe for my b day or like a holiday or party!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    posted on June 23rd, 2009 at 6:08 pm

  266. 266 On June 24th, 2009, raisa said:

    hi, i.ve seen several people make fondant out of marshmellows….will it still come out as your fondant recipe??? Do you think i can still use it on my cakes and would you suggest MM fondant to someone whos looking to save time? which fondant recipe is better?

    posted on June 24th, 2009 at 3:25 am

  267. 267 On June 25th, 2009, FutureCakeDiva said:

    My name is Michelle and I am 21 years old… I was wandering if there is a way you can like use flavored oils or something to make different flavors for the fondant recipe anyway if you can get back to me i will loves you for ever :D thanx

    posted on June 25th, 2009 at 2:17 am

  268. 268 On June 25th, 2009, lilyfromthevalley said:

    Hey! I used your fondant recipe. and it worked fantastically. No one believed that I had never made fondant. it turned out pretty well, it kept drying out a little but otherwise much easier then I thought. I’ll try and get some pictures of the cake I made and send it to you. thank you so much! your site was so helpful.

    posted on June 25th, 2009 at 6:08 am

  269. 269 On June 25th, 2009, amateurbaker said:

    Hi! I tried your fondant recipe making my first fondant cake last week and it was so much fun! Thanks so much for the fondant recipe! I looooove this blog! It was amateur work but my bar was low so my friends were still very impressed! =)

    I had enough fondant left over that I decided to make a second mini cake. Question: while I was rolling the fondant, not only was it cracking, but it started to crumble. I tried to revive it by putting it in the microwave and adding shortening but I had trouble kneading it as the fondant just lost it’s elasticity and kept crumbling away! The second cake did not turn out as well. Can you think of why that happened and if there is an easy fix for situations like that?

    posted on June 25th, 2009 at 6:45 pm

  270. 270 On June 27th, 2009, TheCookDuke said:

    Hi Marisa

    Comments like yours truly makes my day!
    Thank you for your kind words and very detailed reply, I’ll be more than happy to post pictures of the cakes you made using my fondant recipe.

    I hope that comments like yours will encourage more readers to follow this fondant recipe and learn how to make fondant easily.

    Happy Cooking :)

    posted on June 27th, 2009 at 7:04 am

  271. 271 On June 27th, 2009, TheCookDuke said:

    Hi Vasavi

    I sent you the answers to your fondant recipe questions by mail, hope you got it.

    Happy Cooking :)

    posted on June 27th, 2009 at 7:30 am

  272. 272 On June 28th, 2009, Erin said:

    Is the glycerin that you can get at the pharmacy the same as you use for this fondant recipe?

    posted on June 28th, 2009 at 6:12 pm

  273. 273 On June 28th, 2009, Erin said:

    just wondering about this fondant recipe…… again how much is 1 tbls. equal to in oz.????

    posted on June 28th, 2009 at 7:03 pm

  274. 274 On June 29th, 2009, Julie said:

    Help – can you adapt your fondant recipe for chocolate fondant?

    posted on June 29th, 2009 at 8:11 pm

  275. 275 On June 29th, 2009, Kimberlee said:

    Can you explain exactly what is the 10X confectioner’s sugar in your fondant recipe. Thank you.

    posted on June 29th, 2009 at 9:04 pm

  276. 276 On July 1st, 2009, Robyn said:

    I’ve been wanting to try and make fondant for quite sometime now and I do have a question.
    Does it taste any good? I’ve never ever tried it before and I’m worried that it will taste gross.

    posted on July 1st, 2009 at 3:30 am

  277. 277 On July 1st, 2009, honey said:

    how much fondant does this make?

    posted on July 1st, 2009 at 9:57 pm

  278. 278 On July 2nd, 2009, addie said:

    this fondant recipe makes good cakes but i’ve seen better

    posted on July 2nd, 2009 at 10:29 pm

  279. 279 On July 3rd, 2009, Mashelle said:

    I will be trying your fondant recipe tonight.. I have tried two recipes previously that were no good.. but then again I am not a great cook,so it could just be me. Anyway I will be very happy if this one works as well for me as it has for every other “poster” and I will let you know :D

    posted on July 3rd, 2009 at 4:53 am

  280. 280 On July 3rd, 2009, Chris said:

    Glycerin??? Obviously I’m a first timer… I went to the store to buy glycerin and the only thing they had was a topical skin glycerin oil; is that what you mean?

    Also, you wrote that it is better to use “icing color gel”… is there a “bakers specialty store” to get all of this stuff?

    Please respond soon I’m so excited to get started.

    posted on July 3rd, 2009 at 4:20 pm

  281. 281 On July 3rd, 2009, Jessica said:

    Hello, I’m kind of new at making cakes and I wanted to learn how to make the smooth (wedding like cakes). So what I was wondering if this is the thing I am thinking about, like instead of using icing I would use this to cover my cake right? To give it that nice smooth fancy look?

    Thanks :)

    posted on July 3rd, 2009 at 10:12 pm

  282. 282 On July 3rd, 2009, Katelyn T said:

    Hi
    I was wondering how much Foundant this recipe makes because i am making a 3 tier cake and i need to know because i need to know how much ingredients. AND ARE THE PICTURES WITH THE HOMEMADE FOUNDANT??

    posted on July 3rd, 2009 at 11:48 pm

  283. 283 On July 4th, 2009, Caroline said:

    Thanks so much for such a delicious fondant recipe! I tried it for the first time and though the cake was time consuming, I loved how it turned out! I’m not going to post a pic, simply b/c my “red” was more pink and it was a fourth of July cake!! Little embarassing, but it was my first try making and coloring fondant. I did have a problem with stickiness but saw someone else’s post about cornstarch and that worked great! I’m going to keep practicing and hopefully I’ll improve with time. Thanks for posting this, i hate bland fondant and this tasted really great! Your pics of your cakes are gorgeous, hopefully I’ll get there one day, thanks again :)

    posted on July 4th, 2009 at 4:15 am

  284. 284 On July 4th, 2009, TheCookDuke said:

    Hi Jessica

    Fondant is the best solution to get a smooth, “fancy” cake icing.
    If you follow this fondant recipe, you’ll find that the taste is much better than any fondant you’ve tested before.
    Please feel free to contact me with any question,

    Happy Cooking :)

    posted on July 4th, 2009 at 7:47 am

  285. 285 On July 4th, 2009, TheCookDuke said:

    Hi Chris
    As you suspected, you shouldn’t use body oil glycerin for this fondant recipe :)
    You should look for “edible glycerin”, it should be available in any baking supply shop.
    Many readers said it took them a while to find the glycerin, but it has a great impact on the fondant recipe so I wouldn’t do it without it.
    As for the “icing coloring gel”, it might sound fancier than it really is.
    It’s simply a food coloring gel, same as the food coloring liquid you can find everywhere, but in gel.
    If you can’t find it near you can order it on amazon, but unlike the glycerin, you can use regular coloring liquid and still get good results.

    When you finish following this fondant recipe please send me pictures of the cakes you made.

    Happy Cooking :)

    posted on July 4th, 2009 at 7:56 am

  286. 286 On July 4th, 2009, TheCookDuke said:

    Hi Katelyn
    This fondant recipe is enough to cover two 10” round cakes, with enough leftovers for decorations.
    (And yes, those cakes were made using my fondant recipe, I hope to post pictures of the cakes you made using this fondant recipe soon)
    Happy Cooking :)

    posted on July 4th, 2009 at 6:41 pm

  287. 287 On July 4th, 2009, TheCookDuke said:

    Hi Mashelle

    I’m sure the fondant recipe is going to work great, looking forward to pictures of the cakes you made using it.

    Happy Cooking :)

    posted on July 4th, 2009 at 6:44 pm

  288. 288 On July 4th, 2009, TheCookDuke said:

    Hi Honey

    This fondant recipe is enough to cover two 10” round cakes, with enough leftovers for decorations.

    Happy Cooking :)

    posted on July 4th, 2009 at 6:47 pm

  289. 289 On July 4th, 2009, TheCookDuke said:

    Hi Robyn

    I agree that when you buy fondant from a store it sometimes tastes gross, but not when you make your own fondant.
    You can read some of the comments readers left after trying this fondant recipe, you’ll see that it tastes just GREAT!
    Looking forward to read your comment after you tried my fondant recipe :)

    Happy Cooking :)

    posted on July 4th, 2009 at 6:52 pm

  290. 290 On July 4th, 2009, Rachel said:

    Hi
    The fondant recipe calls for glycerin so I went to the store to buy it but it was not in the baking section. We ended up finding it in the medicine section but the bottle says that it is for external use only and if ingested we should call poison control. I don’t know wether or not to use it because we were not looking forward to poisoning our guests tonight :) can i follow this fondant recipe without it?

    posted on July 4th, 2009 at 8:08 pm

  291. 291 On July 6th, 2009, Holly M said:

    Hey there! :D Thanks SO much for posting this fondant recipe.
    For my fiance’s birthday, I wanted to make him a personalized cake as part of his presents. :) He’s a huge Nintendo nut, and I’ve decided to make a Mario Mushroom shaped cake of his own, and what better way to make it look polished than to smooth it over with fondant.
    I’m using your fondant recipe, wish me luck, though I’m sure it will taste as well as LOOK amazing! :D

    posted on July 6th, 2009 at 10:21 pm

  292. 292 On July 7th, 2009, mashelle said:

    I am sooo excited!!!

    I said I was going to make a cake and put your fondant on it a few days ago, well turns out I was missing an ingrediant (glycerin) and like most of the other “posters” on here I could only find glycerin for your skin and glycerin for constipation and I was sure neither of those could be the right kind.. so I was sad that I did not get to make the fondant recipe then, but today I went to Michaels and picked up the glycerin, which is in the cake making section :D , and i made some fondant. with the other fondant recipes I tried.. it said to wrap it and let it sit over night in the fridge, but yours did not say to do that and I was to anxious to see if it was going to work so I let it sit in the fridge for a couple of hours and just took it out and i did not have a cake to put it on because I was sure I would fale again, but i was able to cover the bottom of a baking pan no problem.. it didn’t rip, it wasn’t too sticky, it didnt crack when i rolled it… I am going to bake a cake right now so that i can get started decorating.. haha sorry this is such a long post… I am just sooo super excite.. :D YAY

    posted on July 7th, 2009 at 1:29 am

  293. 293 On July 7th, 2009, Tyler said:

    Hey, I’m new to making cakes and all, but I’ve been watching a new T.V. show called Cake Boss and I thought I might like to try it out, and I love it! So then I decided I wanted to start using fondant and I stumbled upon your fondant recipe. It works great. But I was wondering what I would use to implement my own unique flavors, let’s say I’d like to make a marshmallow fondant, how would I do that?

    Thanks :)

    posted on July 7th, 2009 at 4:11 am

  294. 294 On July 7th, 2009, Tai'Leah Paige said:

    Hello.
    I Want To Make This Cake For Myy Friend For Her Birthday.
    I Was Wondering If Your Fondant Recipe Will Work For Thee Making Of This Cake.

    Thanks.

    posted on July 7th, 2009 at 8:06 am

  295. 295 On July 7th, 2009, Stacy said:

    I have been looking for glycerin for your fondant recipe and the only thing I come up with is stuff used for soap or enemas. Is this the same thing I need to purchase? Where is a good place to buy it? Where do you get yours? Please help this newbie who wants to make fondant!

    Stacy

    posted on July 7th, 2009 at 7:48 pm

  296. 296 On July 8th, 2009, Julia said:

    great advise on how to make fondant thanks

    posted on July 8th, 2009 at 12:21 pm

  297. 297 On July 8th, 2009, Jacquelyn said:

    I have a bit of experience with cake decorating, but have never used fondant recipe before. I can’t WAIT to give it a try this weekend after having looked over all of the testimonials and pictures sent in using this recipe. One quick question: when using fondant, do you first ice the cake with regular icing and put the fondant on top of that?

    posted on July 8th, 2009 at 7:05 pm

  298. 298 On July 8th, 2009, Mary said:

    Hi,

    I was looking for the fondant recipe and found yours which is great, thank you. The only thing is that a friend of mine told me to add to this recipe a tsp of Tylose, do you know what it is? and what is for? and if it’s really necessary

    Thank you in advanced

    posted on July 8th, 2009 at 7:43 pm

  299. 299 On July 8th, 2009, Sophia said:

    Hi

    I am trying to make your fondant recipe and I am having trouble. Do I put it in the fridge when I’m done….and why is it so stickY? Help!!!

    Thanks

    posted on July 8th, 2009 at 9:27 pm

  300. 300 On July 8th, 2009, mashelle said:

    So… your fondant recipe worked great.. I had no problems with it… but the cake I made was really really ugly so I don’t want to send it to you haha.. but at least now it is not a problem with the fondant, it is just me and now i have something to practice with :D

    posted on July 8th, 2009 at 9:51 pm

  301. 301 On July 8th, 2009, Laurie said:

    I’m really excited about trying this fondant recipe since Fondant is so expensive. I’m taking a cake decorating class and they suggest adding gum tex to the store bought Fondant to stabilize it. Would that have any effect on this kind of Fondant recipe? Or would it make no difference?

    Thanks

    posted on July 8th, 2009 at 10:24 pm

  302. 302 On July 8th, 2009, Chris Gaines said:

    Found the glycerin… For future readers the only local place I could find it was at “Michaels Arts and Crafts”, which I believe is nation wide. They also had the icing colors and lots of other gadgets that made our first experiment fun.
    Another thing I did was used the Kitchen aide with the dough hook. At first I thought I was cheating and it would probably not work, but it did. In fact it whipped it out in minutes. However, I did find that it needed more than the 2 lbs of sugar.

    My 3 year old daughter loved playing with the finished fondant and said it was better than “playdo”… for the obvious reason that she could eat it.

    I have a new question for you, “how does one make the cake really square”? Somebody told me to freeze the cake which I did, but still not the best. I hate to admit it, but I have only used a cake out of the box. Can you suggest some types of cake that work best with the fondant and perhaps point me to a recipe? Also, should I put the fondant directly on the cake or add a layer of frosting first? Any suggestions on frosting?

    Thanks for the help… I’m really having fun

    Chris Gaines

    posted on July 8th, 2009 at 11:27 pm

  303. 303 On July 9th, 2009, Sophia said:

    Hi it’s me again….do you use the same fondant to ice your cake and make your decorations? How do you make a bow with fondant?

    Thank you so much!!!!

    posted on July 9th, 2009 at 3:03 pm

  304. 304 On July 9th, 2009, TheCookDuke said:

    Hi Mary
    I’m in favor of trying adding / subtracting ingredients when practicing recipes, but when it comes to a fondant recipe, I truly suggest you to follow my recipe to the letter.
    This fondant recipe is great, after trying the fondant you won’t understand the people that buy pre-made fondant.

    Trust me – follow this fondant recipe, add/subtract nothing, and you’ll be amazed with the results.
    In exchange you can always send me pictures of the cakes you made using this fondant recipe :)

    Happy Cooking

    posted on July 9th, 2009 at 8:47 pm

  305. 305 On July 10th, 2009, Brian said:

    Hi CookDuke-
    I loved the “how to make fondant” posts VERY much. I saw that you added a “how to color” fondant, that was also quite nice, however I was wondering if you could do a “how to flavor fondant” post. Is Chocolate, or Peanut Butter, or Strawberry fondant even possible?
    Thanks
    Brian

    posted on July 10th, 2009 at 4:14 am

  306. 306 On July 10th, 2009, Eliza said:

    I want to thank you for the recipe and thank you to all of the posters! I read through every question and found answers so i don’t need to ask repeat questions.

    I do have one question that I did not see posted. Everyone in my family detests Butter cream frosting. I had planned on using a cream cheese/heavy whipping cream frosting. Will this cause a problem? I intend on smoothing out the base frosting before covering it with fondant.

    Intended to cover the cake with the fondant the night before the event with the cake already frosted. The event (my parents 63rd) wedding anniversary is the next morning, this coming Saturday.

    I have yet to make the fondant (going to do that shortly, like in a few minutes) as I intend on making flowers for the top out of fondant. I am no expert when it comes to cakes thought the family always gives me thumbs up when it comes to my cakes. I wanted to do something extra special for my parents (keeping fingers crossed)!

    Thank you for posting your recipe!

    posted on July 10th, 2009 at 10:31 pm

  307. 307 On July 11th, 2009, Tiffani said:

    How much dose this fondant recipe make ? i’m makeing me a b~day .^^ awsome cakes!

    posted on July 11th, 2009 at 12:13 am

  308. 308 On July 11th, 2009, lynn craft said:

    Thanks for the fondant recipe, but what is 10X confectioners sugar mean? Thanks.

    posted on July 11th, 2009 at 4:14 am

  309. 309 On July 12th, 2009, Jessica said:

    Hello,
    I a first timer with this fondant thing… I read above to put butter cream paste between the cakes before applying the fondant… is this paste just like any pre-packaged icing you would find at a store? And does it go just between the cakes, or all over the cakes and between?? I am trying to make a special cake for my son’s first birthday, I hope your fondant recipe helps

    posted on July 12th, 2009 at 2:15 am

  310. 310 On July 13th, 2009, Peg Barker said:

    I have questions on two things about your fondant recipe. Where can I buy glycerin ? and What do you mean by 2lbs. 10x confectioners sugar? My granddaughter thinks it means we actually need 20lbs. confectioners sugar. I think that’s too much for afondant recipe but I can’t think what else you might mean???
    Thank you for your time.
    Peg

    P.S. One more question. Can you make a chocolate fondant or is it just colored brown?

    posted on July 13th, 2009 at 2:33 pm

  311. 311 On July 13th, 2009, Desiree said:

    Hi,

    I havent exactly looked around for the ingredients yet to make the fondant but I was wondering,is glycerin an easy thing to find in the food market?

    posted on July 13th, 2009 at 9:12 pm

  312. 312 On July 13th, 2009, Jess said:

    Hello,
    I found this recipe and was very excited to try it. For those who are having trouble finding glycerin check Hobby Lobby. You can get a small bottle for about $2. I made the fondant according to the recipe, but found that it was very hard. I tried adding a touch more of glycerin and a little more shortening. It softened, but was pretty crumbly and not easy to nead or roll. I wasn’t able to use the fondant to cover the entire cake, but was able to make a few decorations for the top. I was very disappointed, but am determined to get this right. Any suggestions for when I try this again? Please help!

    posted on July 13th, 2009 at 10:10 pm

  313. 313 On July 14th, 2009, KelB said:

    Hi Cook Duke,

    I have a couple silly never-done-this-before questions.

    1. To have the fondant stick to the cake, I suppose I am supposed to use icing right? Do I just put on a thin, even layer and refrigerate the cake before I put on the fondant?

    2. How thin should I roll out the fondant?

    3. I have one of those pastry sheets that I can lay on the counter, is that okay to roll the fondant out onto?

    4. what type of basic tools would you recommend to help me smooth out the fondant on the cake to make it perfect?

    posted on July 14th, 2009 at 6:24 pm

  314. 314 On July 15th, 2009, Erin said:

    I trusted that it was the “Best Fondand Recipie Ever” and didn’t taste test it first, why would I if it is the best fondant recipe? Thank you for falsely advertising!

    posted on July 15th, 2009 at 3:30 am

  315. 315 On July 15th, 2009, Rebecca said:

    Hi, I’m going to try your fondant recipe but can u recommend anywhere I can get vegetable based gelatin ?

    posted on July 15th, 2009 at 3:50 am

  316. 316 On July 15th, 2009, Lisa said:

    How big of a cake would this fondant recipe cover? I’m trying to figure out how many batches I’ll need to make. My daughter’s 16th bday is next week and I’m praying this comes out okay! I think the three tier sizes will be 12, 9, and 8in. or 9, 8, and some smaller size! Then of course I need extra for decorating.
    Thanks for your help and fondant recipe. I will try and post a pic after I’m done
    Lisa

    posted on July 15th, 2009 at 12:12 pm

  317. 317 On July 15th, 2009, Sheri said:

    How much does this fondant recipe make?

    posted on July 15th, 2009 at 5:31 pm

  318. 318 On July 15th, 2009, Stephanie said:

    Hello,

    I made the marshmellow receipe and it was kinda chewy, is the one you have that way? Also is it easier to make decorations with flowers that will stay up and not droop?? Or also making a bow or a character will it harden?

    posted on July 15th, 2009 at 6:45 pm

  319. 319 On July 16th, 2009, Giovana said:

    do you have a black fondant recipe ?
    thanks

    posted on July 16th, 2009 at 7:35 am

  320. 320 On July 16th, 2009, Claudia said:

    Hello :]
    I’m trying to make this fondant for a topsy turvy cake for my sister’s birthday in about a week. And I’ve been researching the ingrediants to see if I will be able to make this fondant. I haven’t had any luck finding the glycerin. When I search for it, only soaps and lotions pop up and I’m sure those can’t be used on a cake.I also tried looking for vegetable glycerin and didn’t find anything there either. Should I just buy the pre-made fondant or substitue this ingrediant for something else. I want to make this cake as perfect as I can so if substituting the ingrediant means it won’t come out as good as pre-made, then I would rather just buy it. I would apreciate it if you e-mailed me so I could start preparing what I need as soon as possible. Thank You for your time.
    -Claudia M.

    posted on July 16th, 2009 at 8:10 pm

  321. 321 On July 17th, 2009, Melissa said:

    Hi I’m making a cake for my little brother and I want to use this recipe but I can’t seem to find glycerin? where can I buy it

    posted on July 17th, 2009 at 3:00 pm

  322. 322 On July 18th, 2009, Michelle said:

    It’s freakin awsome I just looked to see what it was but when I saw the fondant recipe I felt like making it it’s freakin awsome

    posted on July 18th, 2009 at 7:16 am

  323. 323 On July 19th, 2009, annieo said:

    You can also get glycerin for your fondant recipe at wilton.com

    posted on July 19th, 2009 at 2:40 am

  324. 324 On July 19th, 2009, Katherine said:

    This is a great website and this fondant recipe is amazing, i was wondering if i could substitute the almond extract for vanilla extract and if you think the fondant would still taste good?

    posted on July 19th, 2009 at 12:41 pm

  325. 325 On July 20th, 2009, carmen said:

    hi…i am going to try your fondant recipe. do you have directions or tips for rolling it out and applying it?
    thanks,
    carmen

    posted on July 20th, 2009 at 5:04 pm

  326. 326 On July 20th, 2009, Jackie said:

    I want to make a monster engergy drink can for my little brothers birthday, I want to make it about a foot tall and wrap it in fondant. This is going to be a challange cause i havnt made many cakes before and ideas

    posted on July 20th, 2009 at 5:26 pm

  327. 327 On July 21st, 2009, Tan said:

    Hi,

    Thank you for the fondant recipe I can’t wait to try it!! I am new to baking so your blog is very informative thank you. When I am done making the Fondant can I leave it outside the refrigerator or does it have to be inside? Also when should I color the fondant?

    posted on July 21st, 2009 at 2:29 am

  328. 328 On July 21st, 2009, Christy said:

    Didn’t you have a chocolate fondant recipe on here at one time? I can’t find it.

    posted on July 21st, 2009 at 3:36 am

  329. 329 On July 21st, 2009, Kendra said:

    hello there! i was wondering if the fondant will stick to the cake well, or will i need to make an apricot glaze in order for it stick. i have used fondant before and the glaze was quite helpful in making the fondant stay on the cake! as this will be a coconut cake, i don’t really want to use apricot glaze… any input?

    posted on July 21st, 2009 at 5:10 pm

  330. 330 On July 21st, 2009, trishti said:

    im ready to make a cake using this fondant recipe right now!!!!

    posted on July 21st, 2009 at 11:35 pm

  331. 331 On July 23rd, 2009, Kevin said:

    How much faudant will this fondant recipe Make? thanks

    posted on July 23rd, 2009 at 1:16 am

  332. 332 On July 23rd, 2009, ROSHNI said:

    Is there anything that we can substitute for vegetable shortening in this fondant recipe?

    posted on July 23rd, 2009 at 6:38 pm

  333. 333 On July 23rd, 2009, julia said:

    do u cook fondant or do u put it on after u make the cake?

    posted on July 23rd, 2009 at 6:54 pm

  334. 334 On July 23rd, 2009, Kate said:

    Hey my name is Kate and i’m not sure if it’s on here and I’m just not looking hard enough or what…but approximately how much fondant does this fondant recipe make? can i simply multipy the amounts in this fondant recipe if i want to make more fondant?

    posted on July 23rd, 2009 at 8:25 pm

  335. 335 On July 23rd, 2009, Vanessa said:

    Hi,

    I’ve never used fondant before but I wanted to try your fondant to make a juicy couture luggage bag.

    Instead of using almond extract I wanted to try vanilla extract, but I was wondering will I need to buy the no color vanilla extract or can I just use regular vanilla extract.

    THANK YOU

    posted on July 23rd, 2009 at 8:52 pm

  336. 336 On July 23rd, 2009, Sam said:

    The fondant recipe was great!

    posted on July 23rd, 2009 at 10:53 pm

  337. 337 On July 25th, 2009, Alexa said:

    Hey cookduke
    i tried your recipe last night but had some trouble.
    My fondant mixture wont go past the 7th step. It wont turn into the dough it just stays as a mixture. Why is that happening? And can i still fix it?

    posted on July 25th, 2009 at 4:04 pm

  338. 338 On July 25th, 2009, Eliza said:

    I tried the fondant recipe for a cake (my parents 63rd wedding anniversary). The flavor of it reminded me of the Necco candy :) it was a lot of fun to work with but I should of made a double batch as it wasn’t enough to cover the entire cake (that was my mistake). I used a recipe for Butter cream/cream cheese frosting since the family hates butter cream and I kept the cake refrigerated until I was ready to cover it with the fondant and flowers that I made. This was a major achievement as I never used fondant before and I have a neurological issue (Dystonia) if I can do it, anyone can :) I would send a pic but don’t know where to send it to. Want to thank you for the fondant recipe, it really came out nice and my Mom was thrilled with it (as was my Grandsons as they got the flowers)! Thanks again!

    posted on July 25th, 2009 at 10:23 pm

  339. 339 On July 26th, 2009, Mindy said:

    I have a little girl who is severely allergic to peanuts and for this reason will typically stay away from almond extract due to possible cross contamination during the processing of the extract. It’s just a precaution but basic school of thought in kids with anaphylaxis with pn is to also avoid the extract. Soooooo, can i leave the A.E. out or substitute something else? I make allof my daughters cakes because I can control everything that goes into them. But this year I wanted to try something cuter, prettier, take it a step up. Should I even bother? Thanks for you advice! I am looking forward to your answer!!

    posted on July 26th, 2009 at 2:13 am

  340. 340 On July 26th, 2009, Susan said:

    I used the Fondant recipe on this site and it was great! I don’t bake much so I never heard of glycerin and couldn’t find it at grocery store so I left it out and it still came out fine but I found it at an arts & craft store so when I make a cake this week I will make it with the glycerin! Very easy recipe to follow and I had sore arms and hands from rolling and rolling and re-rolling but in the end I had fun and I colored it too!! I received many compliments on the cake …should have a taken a picture of it?! Thanks for your website!!

    posted on July 26th, 2009 at 11:33 pm

  341. 341 On July 27th, 2009, Briana said:

    Hi,

    I want to make the fondant but i have no idea where to find the glycerin.
    Do you know where to find it? Thanks

    posted on July 27th, 2009 at 2:47 am

  342. 342 On July 27th, 2009, Valerie said:

    Hi!
    so i tried your fondant recipe this weekend, and followed every instructions to the letter! the only problem is, it was so sticky, even after kneading in as much sugar as I could. As long as i had sugar on my hands, i didn’t stick. But when I tried rolling it in order to put it on my cake (with sugar on the rolling surface), it would stick to the surface (whether it was my clean counter or even parchment paper!)
    So I was wondering if you had a little trick for that!.

    thank you

    posted on July 27th, 2009 at 12:34 pm

  343. 343 On July 27th, 2009, Abbey said:

    I was just curious if this fondant is easy to cut through. I have had my share of marshmallow fondant catastrophies and I need a good fondant recipe to cut easily and taste great. Is this what I am looking for? If it doesn’t cut well, I will just go to my last resort and buy some from a local cake store.

    posted on July 27th, 2009 at 7:17 pm

  344. 344 On July 29th, 2009, Kim said:

    I really enjoyed your website and so glad I found your recipe! One issue I am having though is that when I use the sugar on the countertop while kneading out the fondant it is causing it to dry out too much and it’s still sticking to the countertop! I read in another post where someone said to use oil instead of the sugar…what kind of oil? How much is ok? How much is too much? Thank you so much for providing this service! If I am able to get this practice cake made the way I want I will send you pictures!

    posted on July 29th, 2009 at 3:00 am

  345. 345 On July 29th, 2009, Shelly said:

    I am excited to try your recipe for fondant. Will I need an adhesive before I lay the fondant down?

    posted on July 29th, 2009 at 5:51 pm

  346. 346 On July 30th, 2009, Jenny said:

    hey TheCookDuke,
    Is it okay if I make it with kosher gelatin and use that to substitute for the glycerin and gelatin?
    is there a significant difference between the gelatin and glycerin that i would need to use both?
    Also approximately, how many cups is 1 1/2 pounds?

    posted on July 30th, 2009 at 12:04 am

  347. 347 On July 30th, 2009, Christine said:

    I was wondering if you could use something else, in place of the almond extract…My house is nut-free, my husband is deathly allergic to them, and I fear my son is too. Please, I hate replacing ingredients but this is a must, and I really want to try it out…:) Thanks!

    posted on July 30th, 2009 at 2:25 pm

  348. 348 On July 30th, 2009, Elizabeth said:

    Where should I store the extra fondant that I do not use right away?

    posted on July 30th, 2009 at 7:23 pm

  349. 349 On July 30th, 2009, taylor said:

    how do get the fondent thin

    posted on July 30th, 2009 at 11:42 pm

  350. 350 On July 31st, 2009, Jackie said:

    Im trying to find glycerin- should i get vegetable glycerin( is it the same thing) or something else? and where would i find it?

    posted on July 31st, 2009 at 6:50 pm

  351. 351 On August 1st, 2009, Michelle Lawson said:

    I have a daughter who is allergic to nuts and corn. I am trying to convert your receipt to be “Hanna” friendly. I found out a natural powdered sugar recipe and I see who to make a corn syrup equivalent. Can I substitute vanilla for the almond? This would be awesome to be able to give her something so awesome that won’t hurt her.

    posted on August 1st, 2009 at 4:01 pm

  352. 352 On August 3rd, 2009, melissa said:

    cool i never knew you can make fondant i always thought you needed to buy it at the store. thanks im planning on making a cake for my grandmas birthday u know thanks mary

    posted on August 3rd, 2009 at 6:58 pm

  353. 353 On August 3rd, 2009, Amber said:

    where is the best place to pick up glycerin for the fondant recipe. I live in a small town and i may not be able to get it

    posted on August 3rd, 2009 at 8:27 pm

  354. 354 On August 3rd, 2009, Sheri said:

    This, by far, was the easiest and tastiest Fondant I’ve ever made, worked with or eaten. And the baby shower guests thought it was beyond wonderful too… thanks for supplying us with such an outstanding recipe. I’ll send a picture, when I find out how.. thanks again!

    posted on August 3rd, 2009 at 8:58 pm

  355. 355 On August 4th, 2009, shandy said:

    I REALLY don’t like the flavour of almond essence. Would an alternate essence work? (Something else that’s clear, e.g. condensed milk, or ice-cream essence, etc.?)

    This recipe sounds do-able; I think I’ll try it soon!

    posted on August 4th, 2009 at 6:07 am

  356. 356 On August 5th, 2009, Jacqueline said:

    I was wondering if there is an alternative to the almond extract… I’m extremely allergic to nuts, but need to make this particular cake GORGEOUS!!!!

    posted on August 5th, 2009 at 12:51 am

  357. 357 On August 6th, 2009, Michelle said:

    Hello! I am eager to try your recipe….especially for my very first cake decorating experience. My question is…what is 10X confectioners sugar? How is it different from powered sugar?? Sorry if it is a silly question, I do bake a lot, but am still learning. Thanks in Advance!

    PS…LOVE your cakes pictured above!!

    posted on August 6th, 2009 at 12:14 am

  358. 358 On August 6th, 2009, Melani said:

    Do you have to use almond extract? Both of my children are highly allergic to tree nuts, so I no longer have this product around. Could vanilla be substituted?

    posted on August 6th, 2009 at 3:18 pm

  359. 359 On August 6th, 2009, TheCookDuke said:

    Hi Melani

    You do not have to use almond extract for this fondant recipe, Vanilla extract is just as fine.

    Happy Cooking :)

    posted on August 6th, 2009 at 4:26 pm

  360. 360 On August 6th, 2009, TheCookDuke said:

    Hi Michelle

    10X confectioners’ sugar, also known as ultrafine or bakers sugar, is regular sugar that has been ground into a fine powder and contains about 3 percent cornstarch to prevent caking.
    10X confectioners’ sugar is more finely milled than regular sugar, you should look for it in the baking section.

    I’m sure your fondant recipe will turn out great, please send pictures of the cakes you make to help demonstrate how to make fondant.

    Happy Cooking :)

    posted on August 6th, 2009 at 4:32 pm

  361. 361 On August 6th, 2009, TheCookDuke said:

    Hi Jacqueline

    You do not have to use almond extract for this fondant recipe; Vanilla extract is just as fine.

    Happy Cooking :)

    posted on August 6th, 2009 at 4:36 pm

  362. 362 On August 6th, 2009, TheCookDuke said:

    Hi Shandy

    Almond extract is not a must for this fondant recipe, you can easily replace it with Vanilla extract.

    Please remember to send me pictures of the cakes you made using this fondant recipe to help demonstrate how easy it is to make fondant!

    Happy Cooking :)

    posted on August 6th, 2009 at 4:51 pm

  363. 363 On August 6th, 2009, TheCookDuke said:

    Hi Sherry

    I’m so happy you enjoied my fondant recipe.
    To send me the pictures of the cake you made using it, please send it to my mail – theduke@thecookduke.com

    Happy Cooking :)

    posted on August 6th, 2009 at 4:54 pm

  364. 364 On August 6th, 2009, Jenna said:

    Hi,
    I searched high and low to find glycerin that didn’t say “External use only” on it, and finally found it at Bulk Barn, only to forget to add it to my first attempt.
    How is this going to affect the final product? It looks okay… I was planning on leaving this one white and making another batch of red, will it be okay as long as I don’t colour the first batch? (On the bottle it says “Restores consistency of icing colours.”)
    Thanks!

    posted on August 6th, 2009 at 11:47 pm

  365. 365 On August 7th, 2009, alexgee said:

    how many square 8 inch cakes could you cover with your fondant recipe?
    alexgee :)

    posted on August 7th, 2009 at 2:56 pm

  366. 366 On August 8th, 2009, tori powell said:

    So I am thinking about trying this fondant recipe but was wondering where to buy the glycerin and what section of the store it will be in!! Thanks!

    posted on August 8th, 2009 at 3:21 am

  367. 367 On August 9th, 2009, TheCookDuke said:

    Hi Alexgee

    This fondant recipe is enough to cover two 10” round cakes, with enough leftovers for decorations

    Happy Cooking :)

    posted on August 9th, 2009 at 2:25 pm

  368. 368 On August 9th, 2009, TheCookDuke said:

    Hi Vanessa

    Using Vanilla extract for this fondant recipe is just as good as the almonds extract.

    As for the color, it depends on the color of the fondant you make.
    If you use this fondant recipe for white fondant, I’d go for the no-color extract.
    If you intend to color the fondant then the extract color means nothing (you can see how I color fondant at http://thecookduke.com/howtocolorfondant/ )

    Happy Cooking :)

    posted on August 9th, 2009 at 2:31 pm

  369. 369 On August 9th, 2009, TheCookDuke said:

    Hi Julia

    You place the fondant after the cake is already baked.

    Happy Cooking :)

    posted on August 9th, 2009 at 2:33 pm

  370. 370 On August 9th, 2009, TheCookDuke said:

    Hi Kevin

    This fondant recipe makes enough fondant to cover two 10” round cakes, with enough leftovers for decorations

    Happy Cooking :)

    posted on August 9th, 2009 at 2:45 pm

  371. 371 On August 10th, 2009, Janet said:

    Hi,
    Do you place the fondant on the cake immediately after the fondant is made?

    Does the cake need to be put in the fridge? Or can I put it in the fridge if the cake is for the next day?

    Thanks!

    posted on August 10th, 2009 at 11:50 pm

  372. 372 On August 11th, 2009, Walter A. Moore said:

    What’s your advice on flavoring fondant besides the almond or vanilla extract called for in the recipe? Most people I’ve done cakes for don’t like the taste of fondant. I’d like to experiment with more “exotic” flavorings like orange, lemon or even liquors without compromising the structure of the fondant.

    posted on August 11th, 2009 at 3:34 pm

  373. 373 On August 11th, 2009, Danielle said:

    Hi,

    I was wondering if you recommend covering the cake with fondant immediately after making it, or letting it settle in the fridge first? And if so, for how long should I leave it there.

    Thank you,
    Danielle

    posted on August 11th, 2009 at 3:38 pm

  374. 374 On August 12th, 2009, Jeannie said:

    Do you have instructions on how to decorate? What do you use to stick the decorations onto the fondant covered cake?

    posted on August 12th, 2009 at 12:02 am

  375. 375 On August 12th, 2009, Edla Rucker said:

    How do I shape it? Cut or put in bag with tips?? Can I use regular confectionary sugar?

    posted on August 12th, 2009 at 3:42 pm

  376. 376 On August 14th, 2009, Mary said:

    Hi there!

    I’ve been wanting to try a fondant-covered cake for a long while now. No special occasion – just wanted to see if I could do it. Looking forward to trying the recipe – but I’m wondering if you have any heads up or tip abt the frosting that is base coat. All the cake shows look like they use buttercream. Any thoughts? (or recipes? :D )

    posted on August 14th, 2009 at 5:40 pm

  377. 377 On August 15th, 2009, TheCookDuke said:

    Hi Sophia

    Yes, I use the same fondant to ice the cake and to make the decorations. The fondant is pretty much like clay, it’s fun to play with.

    Happy Cooking :)

    posted on August 15th, 2009 at 2:56 pm

  378. 378 On August 16th, 2009, Jessica said:

    I really loved this recipe I have never made Fondant but it was so easy and good :) thanks

    posted on August 16th, 2009 at 2:45 am

  379. 379 On August 17th, 2009, Melanie said:

    Hello,

    I was wondering how this foundant taste? I was told marshmellow foundants taste better.. I have never made either and I am going to try this recipe tonight but curious to how it is going to taste?

    Thank you! :)

    posted on August 17th, 2009 at 6:32 pm

  380. 380 On August 18th, 2009, sarah said:

    thanks for posting this fondant recipe because my mom and dad kept asking me to make a cake like this and i didnt know how to make it but i love the way the cakes turn out when u do use this

    sarah

    posted on August 18th, 2009 at 1:10 am

  381. 381 On August 20th, 2009, larry pistoncup said:

    i reaaaally like fondant icing its reaaaally yummy in my tummy.
    ciao

    posted on August 20th, 2009 at 2:45 am

  382. 382 On August 20th, 2009, Carol said:

    Fondant cakes look sooo pretty but the fondant tastes soooo bad. If I’m going to take the time to bake a cake…I want it to taste as good as it looks. I’ll opt for less detail and buttercream frosting any day. The last two weddings I attended I was so disappointed that the cakes were covered with Fondant. Apparently so were the other guests. They ate the cake and left the fondant for the trash. Brides, no fondant. Cakes look pretty but taste yucky. Buttercream=yummy.

    posted on August 20th, 2009 at 8:05 am

  383. 383 On August 20th, 2009, Christina said:

    I am going to try this fondant recipe for the first time and i was wondering how I should store the fondant, and after storage can you still color it?
    Thanks

    posted on August 20th, 2009 at 2:35 pm

  384. 384 On August 21st, 2009, stephanie said:

    hello, um I don’t mean to sound dumb but the gelatin used in this fondant recipe is the powder kind correct?

    posted on August 21st, 2009 at 9:00 pm

  385. 385 On August 23rd, 2009, Julianne said:

    Hi! I tried making the fondant recipe but however I wasn’t able to get glycerin. My fondant has become really really sticky and not paste-like at all. Is not using glycerin causing this problem? And how do I get my fondant to be more of a paste, rather than a gooey substance? Thanks in advance.

    posted on August 23rd, 2009 at 4:51 am

  386. 386 On August 24th, 2009, Hazel said:

    Hello there,
    I’m from the island of Trinidad and the weather is very rainy now. My wedding is in December and i know the rain will prevail. Could you tell me how i should store my Wedding cake which i will be covering with fondant. Also, my cake sizes will be 14, 10 and 8. How should i adapt your recipe to cover these size cakes.

    posted on August 24th, 2009 at 12:32 am

  387. 387 On August 24th, 2009, Whitney said:

    I want to know if its hard to do this fondant recipe? I’m going to Scottsdale Culinary Institute but haven’t learned it yet but want to try it! A little practice you know!

    posted on August 24th, 2009 at 5:02 am

  388. 388 On August 24th, 2009, Dawn P. said:

    Hello everyone,

    I plan to bake a cake in 3 days for my grandaughter’s sweet 16th party and want to try the fondant recipe. My problem is finding the gylcerin. Do you know of a supermarket in West Central Georgia that carries it?

    posted on August 24th, 2009 at 6:08 pm

  389. 389 On August 24th, 2009, kris10 said:

    I began making cakes with fondant icing about a year ago and have been using a different fondant recipe that sometimes doesn’t seem as dependable as I’d like it to be. I’m going to try this recipe but I do have a question. I noticed the cakes that you featured of people who had used your recipe had a shiny finish. Is there a way to have a more matte finish? Also, have you ever painted on your fondant with the gel colors and some sort of flavoring (I’ve heard you can do that with flavorings and color as the alcohol will help it evaporate instead of using water which bleeds and is uneven)? And one other question…whose gel paste colors do you use? I’ve always used Wilton but have NEVER been able to get the deep rich colors when I want to have dark colored fondants such as red, black, brown and navy blue. I notice your colors are pretty deep in color on the baby cake. I love it. I made a baby cake too but only used pastel because of the limits of the Wilton colors. Thanks in advance. I’m glad I found your site. I’m going to look around some more on it.

    posted on August 24th, 2009 at 7:27 pm

  390. 390 On August 24th, 2009, kelly said:

    Hey,
    Its my first time making a cake then using the fondant recipe. I always bake like 3 teer cakes but never do fondant, but one question, what kind of icing should i use to hold the fondant on the cake?

    posted on August 24th, 2009 at 8:50 pm

  391. 391 On August 25th, 2009, Lhea said:

    Thank you so much , I thought that to make fondant was going to be realy hard but it wasnt

    posted on August 25th, 2009 at 10:17 pm

  392. 392 On August 27th, 2009, Marisha said:

    Thank you so much for this fondant recipe! I’ve been searching for one that doesn’t have marshmallows.

    I am wondering though, what happens to the fondant recipe when you don’t add the glycerin? I know your recipe says its a must, but I cant find it ANYWHERE! The only places that have it are pharmacies, but the products they carry say “Do Not Ingest”, so I’m in a bit of a pickle..

    If it really is necessary, can you suggest other places where I might find it?

    posted on August 27th, 2009 at 7:47 pm

  393. 393 On August 28th, 2009, Cheryl said:

    Hi,

    I just came across your website when searching for a fondant recipe.
    I’ve tried many fondant recipes and none have come out really well so I
    am excited about trying yours for my next cake (will try and send you a
    pic if it turns out).

    Anyway, as I was reading your posts, a lot of your readers were asking
    where to buy glycerin. I have often found food grade vegetable glycerin
    at Health Food Supermarkets (in the USA at least–like Whole Foods). A
    lot of times it is found in the makeup aisle because it is also used in
    making your own makeup. I didn’t know if this might help your
    subscribers or not but I just thought I would let you know in case you
    wanted to pass it on to them.

    Cheryl

    posted on August 28th, 2009 at 8:46 am

  394. 394 On August 28th, 2009, Pirate Ship Cake by Caroline J » www.thecookduke.com said:

    [...] mastering the Pirate Ship Cake, I hope her next step is to learn how to make fondant, following my fondant [...]

    posted on August 28th, 2009 at 9:43 am

  395. 395 On August 28th, 2009, hannah said:

    in your fondant recipe under the ingredients it says:

    2 lbs 10X confectioners’ sugar

    what is the 10X for?? how many cups is 2 pounds?

    posted on August 28th, 2009 at 3:49 pm

  396. 396 On August 29th, 2009, How to make a diaper cake - Gerry G's Diaper cake | www.thecookduke.com said:

    [...] “How to make a diaper cake” post is one of two special posts (the second is my “how to make fondant” post) that keep surprising me. The special thing about those posts is that people get such good [...]

    posted on August 29th, 2009 at 4:57 pm

  397. 397 On August 29th, 2009, Melissa said:

    Just wondering how long the fondant icing will last for? We have a B-day party next week and I won’t be making the cake until the Thursday, however, we are traveling to the party site and I won’t have time to make the icing once we get there. Can I make it 6-7 days before and have it still stay good??
    Thanks!!

    posted on August 29th, 2009 at 11:54 pm

  398. 398 On August 30th, 2009, Carmen said:

    Hi! I just found your recipe for fondant, as I love watching shows about cake and love watching the fondant. Now I’m curious about actually using it, and your recipe was the first to come up. I was wondering if you had a video on making the fondant? If not, could you put one up? Thanks!

    posted on August 30th, 2009 at 2:48 am

  399. 399 On August 30th, 2009, Janet Greenwood said:

    Hi, I was wondering if we can use flavored gelatin instead of plain. Thanks I can’t wait to try this fondant recipe.

    posted on August 30th, 2009 at 5:15 pm

  400. 400 On August 30th, 2009, Rich said:

    I am wondering how much fondant the above fondant recipe actually makes?

    posted on August 30th, 2009 at 5:43 pm

  401. 401 On August 31st, 2009, kris10 said:

    I just made this fondant recipe and I’m curious. It is super sticky. I can keep putting powdered sugar and shortening in it to keep it from sticking temporarily but it doesn’t last. Is there a trick to keeping it from sticking so much? I used to make MM fondant but it tends to be harder to roll thin and gave me difficulty with ripping and cracking. I think the glycerin is what helps to make this one much more pliable. Thanks in advance for your advice. I’m looking forward to seeing how it handles painting color on it for a Blue Marlin shaped cake that I’m going to make for my boss who loves deep sea fishing.

    posted on August 31st, 2009 at 12:10 am

  402. 402 On August 31st, 2009, snoozyque said:

    Hi cookduke, I’m just starting to get into this cake baking and decorating thing and came across your site, which i must say has been a god send. Good work my friend. I’ve never even touched fondant before but i’m so excited to try your recipe from all the rave reviews it’s had. I have a wee question though – i’ll be making a cake for my daughter and covering it in fondant but want to put some cartoon characters on it, can you tell me if it’s best to use fondant or gum paste for this and what the difference between them is? If gum paste is better do you have a good recipe for it too? A big cheers to you and all the people who have made comments which have also helped me learn more. Happy cooking indeed! xx

    posted on August 31st, 2009 at 11:10 am

  403. 403 On August 31st, 2009, Andreya said:

    Where do i find glycerin?

    posted on August 31st, 2009 at 3:30 pm

  404. 404 On September 2nd, 2009, Hannah said:

    i really wANT TO TRY TO MAKE ONE OF THESES CAKES I DONT JUST WANT TO MAKE IT LOOK GO BUT TASTE GOOD TOO WELL I HOPE I CAN DO IT. BTW THANKS FOR THE RECIPES

    posted on September 2nd, 2009 at 12:07 am

  405. 405 On September 2nd, 2009, TheCookDuke said:

    Hi Andreya

    Fondant is great for decorating the cake with cartoon images.
    I usually use gum paste for special kind of flowers, I try to use fondant for everything else.

    I suggest you print the cartoon image you want using a regular home printer, then place the page over the fondant and use a pencil to copy the image borders to the fondant.
    After that cut the fondant to shape and color it.
    If you’re not sure how to color fondant you can read my post at http://thecookduke.com/howtocolorfondant/

    Happy Cooking :)

    posted on September 2nd, 2009 at 8:48 am

  406. 406 On September 2nd, 2009, TheCookDuke said:

    Hi Carmen

    I wish I had the time to upload a video showing how to make fondant.
    Thecookduke is my hobby, and I don’t have time to upload everything I want to.
    If you have any specific question I’d be happy to answer, and I hope to add video one day soon.

    Happy Cooking :)

    posted on September 2nd, 2009 at 8:55 am

  407. 407 On September 3rd, 2009, snoozyque said:

    Hey duke, i did something like you suggested before for a tinkerbell cake. I printed a picture off the computer and cut it out like a stencil and used sugar which i had coloured to fill the image in, worked really well, apart from i had used whipped cream icing and the colour from the sugar ran onto the icing! lol – rookie mistake eh? But this time i am hoping to do 3d figures of peppa pig (don’t know if you get that in America) so you reckon fondant is the way to go? What is the difference between fondant and gum paste? Does gum paste go harder therefore it’s best to use for delicate things like flowers? And i have another wee question, what do you think of marshmallow fondant? Is it pretty much the same and can you use it for making figures too? Sorry for all the questions, i get carried away lol!

    P.S – I’m assuming the Andreya post was my reply…..lol

    Cheers Snoozyque x

    posted on September 3rd, 2009 at 2:05 pm

  408. 408 On September 6th, 2009, Chelsea said:

    Hey I was wondering if I can use to the fondant right after I make it, or should I let it refrigerate a while first? Thanks =)

    posted on September 6th, 2009 at 8:36 pm

  409. 409 On September 8th, 2009, K said:

    do you have any cake recipes for us?

    posted on September 8th, 2009 at 1:41 pm

  410. 410 On September 9th, 2009, stephanie said:

    i don’t know where to buy glycerin for this fondant recipe. help help help

    posted on September 9th, 2009 at 6:24 pm

  411. 411 On September 9th, 2009, TheCookDuke said:

    Hi K
    I have dozens of cake recipes on my site, visit the cakes category or use the search box on the upper right side of the screen.

    Happy Cooking :)

    posted on September 9th, 2009 at 6:35 pm

  412. 412 On September 10th, 2009, Ashlee said:

    I have never made fondant recipe before and want to try this fondant recipe for my first time. I don’t know what glycerin is though, and don’t know if you can buy it at any supermarket. Would someone please inform me??

    posted on September 10th, 2009 at 2:54 pm

  413. 413 On September 11th, 2009, Amy F said:

    OMG! You’re cakes are awesome!!!

    posted on September 11th, 2009 at 4:52 pm

  414. 414 On September 12th, 2009, Alicia said:

    Hi there- i made my first fondant ever tonight using your recipe (to cover some cupcakes). It was so easy and turned out so well- thankyou for putting the time and effort into your blog, it is much appreciated!

    PS. WOW! the melted gelatin smells bad! but the actual fondant tastes great!

    posted on September 12th, 2009 at 1:50 pm

  415. 415 On September 12th, 2009, Laura said:

    Thank you so much for this recipe! I never knew fondant could taste good! I’m never going back to store-bought again, thanks!

    posted on September 12th, 2009 at 3:36 pm

  416. 416 On September 13th, 2009, Krazy Munky said:

    Where the heck do you get the glycerin at? checked at the local grocery store couldn’t find it I have heard of it for soap making this is not the same is it?

    posted on September 13th, 2009 at 1:37 am

  417. 417 On September 13th, 2009, abbie said:

    do you have a molding chocolate recipe?

    posted on September 13th, 2009 at 5:07 am

  418. 418 On September 13th, 2009, Natalie said:

    This is such a wonderful tutorial!
    However i just have one question. How much fondant this fondant recipe makes? Because it looks like something for a 2 story cake.
    Would all the measurements in this fondant recipe be different if it was for a typical 8″ cake?

    posted on September 13th, 2009 at 6:15 pm

  419. 419 On September 15th, 2009, Karina said:

    Your fondant recipe says: 2 lbs 10X confectioners’ sugar. Can you please clarify? I’m not sure what is meant by it…

    Thank you

    posted on September 15th, 2009 at 7:12 pm

  420. 420 On September 16th, 2009, Erin said:

    I just wonder how do you get the fondant on the cake wont it ruin the outer layer

    posted on September 16th, 2009 at 12:30 am

  421. 421 On September 18th, 2009, CrimsonKimono said:

    Hi TheCookDuke! i was looking for Fondant recipes (and great tasting ones at that) and your webpage was the first. i’ve been on here reading for a couple hours and i feel somewhat confident that i could pull this off…

    I’m trying to make a little tikes “drum” cake… basically copying one that my son has but in cake form. everything looks really easy but i’m a little intimidated because i’ve NEVER done this before!

    Any words of encouragement? i know this takes practice i’m even thinking about making a small batch just to test and play with.. ill be heading to the store tonight to pick up a few things so i’ll keep everything i’ve learned from your site in mind! If i only get over the intimidation i think this would be a fun experience and something my two year old son would appreciate. oh and the family lol.

    Anyway if i decide to do this i’ll let ya know and i will send pics! Thankyou for all of the information! Very nice website and it has helped me feel a little better about trying a new venture! Thankyou!

    posted on September 18th, 2009 at 4:40 pm

  422. 422 On September 20th, 2009, TheCookDuke said:

    Hi Crismo

    I’m sure your cake will turn out great following this fondant recipe!
    Looking forward to getting pics of the cake you made, I’d appreciate if you can send me the address of the place where you bought the glycerin, as many readers have some problems finding it.

    Happy Cooking :)

    posted on September 20th, 2009 at 3:18 pm

  423. 423 On September 20th, 2009, TheCookDuke said:

    Hi Alicia

    I’m happy you enjoyed my fondant recipe.
    I’d appreciate if you sent me pictures of the cake you made using my fondant recipe so I can show my readers that how to make fondant is very easy.
    In addition, where did you buy the glycerin? Many of my readers have difficulty finding it, I’m trying to build a list of places that sells it.

    Thanks, and Happy cooking :)

    posted on September 20th, 2009 at 3:25 pm

  424. 424 On September 22nd, 2009, Nat said:

    How do you store the fondant? How long will it be good for? Can it be refrigerated?
    I have never worked with fondant recipe before…

    posted on September 22nd, 2009 at 8:50 pm

  425. 425 On September 22nd, 2009, Rose said:

    I am from a small town and the only place we can get glycerin is Michaels. Thanks for the recipe. Can’t wait to try it. This is a new teritory for me. Have always hung out in the Wilton butterfrosting crowd.

    posted on September 22nd, 2009 at 9:35 pm

  426. 426 On September 23rd, 2009, avin said:

    can you tell me the difference between the fondant in this fondant recipe and pastillage

    posted on September 23rd, 2009 at 11:26 am

  427. 427 On September 24th, 2009, Amie said:

    Thanks so much for this fondant recipe!! I have been making cakes for my daughter the last couple of years (Strawberry Shortcake hat and Hello Kitty last year) and I am very interested in making the step to fondant, but the Wilton fondant I found tasted terrible and I never knew it was so uncomplicated to make at home! I am sure it will take me several times to really get the feel for it but your site has been perfect for me to try this. I got my glycerin from Amazon and with free shipping to boot. This weekend I am trying my first decorating attempt with the fondant and will be using your site as my guide!

    Thanks again – Amie

    posted on September 24th, 2009 at 12:20 am

  428. 428 On September 24th, 2009, Emily said:

    OMG THESE CAKES ARE GEORGEOUS.!!!!!!!!!!!!!!

    posted on September 24th, 2009 at 6:45 pm

  429. 429 On September 24th, 2009, Lisa said:

    Cook Duke,

    Giving your fondant a shot tonight so that I have it just right before I work on my daughter’s birthday cake. Halloween theme so we should have lots of fun making little critters out of fondant.

    RE: 9/20/09 Alecia post regarding finding glycerin. Easy find at your local health food market. It is a basic staple for many who make home made remedies.

    I’ll let you know how it turns out. Thanks for sharing your recipe.

    Lisa

    posted on September 24th, 2009 at 9:14 pm

  430. 430 On September 24th, 2009, klin said:

    hey this says fondant and icing. are they supposed to be separate or are they together?

    posted on September 24th, 2009 at 11:48 pm

  431. 431 On September 26th, 2009, Mommyof2 said:

    Do i have to use the Almond extract in the fondant recipe or can i substitute it?

    posted on September 26th, 2009 at 4:38 pm

  432. 432 On September 26th, 2009, candice D. said:

    Hi, I am interested in you fondant directions, but how much does all of this ingrediance make? I am making a tootsie roll cake and i have never worked with fondant before so i do not know how to tell if this will be enough. In the mean time, if i can not find out, i will just trust that the 2 lbs of the 10X convectioners sugar should cover it.

    posted on September 26th, 2009 at 8:02 pm

  433. 433 On September 29th, 2009, monica/destiney said:

    thats really great its just it takes to long and recipes that are long gets on my nerves ok sweetie and don’t think your all that just because your fondant recipe is good

    posted on September 29th, 2009 at 12:45 am

  434. 434 On September 30th, 2009, Melissa Renaud said:

    Hi there,
    I wanted to let you know that I make your fondant recipe and it was my first attempt at making fondant. It was THE BEST. I was always afraid to use this as everyone I tasted was bad. THANK YOU so much.

    Just curious if you have ever made gum paste as I would like to try that next for decorations on the cakes.

    Thanks again for sharing. I would like to share the picture of the cake but not sure how to get that to you.
    Melissa

    posted on September 30th, 2009 at 8:31 pm

  435. 435 On October 1st, 2009, yesenia said:

    I love your fondant recipe! I just have one question how is it on the taste side? I noticed that you didn’t mention using any marshmallows or chocolate.

    posted on October 1st, 2009 at 11:16 pm

  436. 436 On October 3rd, 2009, TheCookDuke said:

    Hi Melissa

    I’m so happy you enjoyed my fondant recipe!

    You can send me the pictures to theduke@thecookduke.com.
    I’d appreciate if you could tell me where did you buy the glycerin, many of my readers have hard time finding it.

    Happy Cooking :)

    posted on October 3rd, 2009 at 10:03 am

  437. 437 On October 3rd, 2009, TheCookDuke said:

    Hi yesenia
    I didn’t mention any marshmellows or choclate as they’re not needed.
    The beauty about this fondant recipe is that it taste GREAT just the way it is.
    Please send me a picture of the cake you made using this fondant recipe, i’m sure you goanna love the taste.

    Happy cooking :)

    posted on October 3rd, 2009 at 10:16 am

  438. 438 On October 3rd, 2009, TheCookDuke said:

    Hi Mommyof2

    I usually use almonds extract in my fondant recipe, but you can easily replace it with any other extract such as vanilla.
    The fondant recipe will be just as good.

    Happy Cooking :)

    posted on October 3rd, 2009 at 10:21 am

  439. 439 On October 3rd, 2009, TheCookDuke said:

    Hi Lisa

    Thanks for the tip, if you could send an exact address it’s be great as I want to publish “where to find glycerin” by city.
    Looking forward pictures of the cakes you make using this fondant recipe.

    Happy Cooking :)

    posted on October 3rd, 2009 at 10:24 am

  440. 440 On October 3rd, 2009, jeff d said:

    im making a cake for halloween and im only 13 so i needed the fondant recipe… the cake is going to be a jack-o-lantern and its going to be great thanks to you u rock

    posted on October 3rd, 2009 at 6:17 pm

  441. 441 On October 3rd, 2009, Lisa said:

    Here is my local health food store address:
    Rooster’s Health Food
    820 Admiral Weinel Blvd
    Columbia, IL 62236

    Still working on the cake. The fondant recipe was so easy to make and very tasty. Hopefully, will have photo next week.

    Thanks for sharing!

    posted on October 3rd, 2009 at 6:36 pm

  442. 442 On October 3rd, 2009, jeff d said:

    i will upload pics when i make the cake with your fondant recipe , thanks again

    posted on October 3rd, 2009 at 8:37 pm

  443. 443 On October 4th, 2009, Shannon said:

    hey, i really want to make a great cake for my sister, but is there a certain way to get the fondant on the cake? can you just roll it with a rolling pin or do you streatch it? thanks!

    posted on October 4th, 2009 at 11:04 pm

  444. 444 On October 5th, 2009, Ana Barbosa said:

    please let me know the size of cake that this amount of fondant will cover, i am making an 11 inch wedding cake, will the above fondant be enough to cover it?

    posted on October 5th, 2009 at 11:44 am

  445. 445 On October 5th, 2009, Kayla said:

    Hey I want to try using fondant for fun. So I was wondering how do I get coloured fondant, do I just add food colouring at some point?

    posted on October 5th, 2009 at 5:17 pm

  446. 446 On October 6th, 2009, Brittany said:

    i actualy never thought of this fondant recipe. instead i used powdered sugar an water and let it cool for an hour.

    posted on October 6th, 2009 at 8:09 am

  447. 447 On October 7th, 2009, Cassie said:

    Your Fondant recipe is fabulous! In fact everyone i know loves it. I have made 6 Fondant cakes in the past 2 months for various reasons, mostly that it is a great and tasty hobby. Thank you for the wonderful recipe!

    posted on October 7th, 2009 at 1:37 am

  448. 448 On October 7th, 2009, Karen said:

    Dear Cook Duke,
    Do you think it would be okay for a 13 year old to make fondant?

    posted on October 7th, 2009 at 9:28 pm

  449. 449 On October 8th, 2009, yrma said:

    I want to know if is a special kind of glycerin o where I can buy it?

    posted on October 8th, 2009 at 12:38 am

  450. 450 On October 8th, 2009, Tosha said:

    Hi, Alot of you after reading this ask where to find glycerin for this fondant recipe at. I’ve found that you can pick up a 2oz. bottle (which is 4 tbs) for $1.99 at most craft stores wilton sells a certified kosher glycerine if that is another one of your concerns :)

    posted on October 8th, 2009 at 4:53 am

  451. 451 On October 14th, 2009, me! said:

    hey i watch food network often and see fondant on there all the time but was wondering were do u get glycerin?

    posted on October 14th, 2009 at 7:40 am

  452. 452 On October 14th, 2009, RachaelBoo242 said:

    Yeah;
    I would like to know how this fondant recipe taste; I alwasys see them use it on cake boss, but they never really explainded what it tasted like. It must taste pretty good if everyone buys it.

    posted on October 14th, 2009 at 9:20 pm

  453. 453 On October 18th, 2009, Kristin Padgett said:

    I was able to find Glycerin at Michaels craft store.

    posted on October 18th, 2009 at 1:51 pm

  454. 454 On October 19th, 2009, Taylor said:

    how would you alter this fondant recipe to make a chocolate fondant?

    posted on October 19th, 2009 at 2:35 pm

  455. 455 On October 20th, 2009, Katie Garbo said:

    Is it possible to make this fondant recipe in black?

    I’m making a four layer birthday Halloween themed cake for my girlfriend’s birthday dinner this weekend and I’m wondering if the Wilton icing color gel (black) will turn it black black. Or is it going to be a lame grey?

    Thanks a bunch!

    posted on October 20th, 2009 at 10:28 pm

  456. 456 On October 21st, 2009, how to make fondant said:

    Hi
    Been to many “how to make fondant” sites, your fondant recipe is by far the best.
    thanks

    posted on October 21st, 2009 at 11:01 am

  457. 457 On October 21st, 2009, Kaity said:

    I have read a ton of other sites on how to make fondant, yours is the first that sounds edible and easy to make! I was wondering if you had any great ideas for my daughter’s 2nd birthday party. I need a pretty design with directions. I need a cake to feed 24-30 people. As far as a theme, I was thinking pastel flowers. Her party is on the 31st of October and I need to come up with something fast! I hope you can help me. Thanks!

    -Kaity-

    posted on October 21st, 2009 at 3:46 pm

  458. 458 On October 22nd, 2009, Stephanie said:

    I was wondering if there was a surface that made rolling out the icing easier.. wood ? Plastic stone? .. should I use a mat or just roll it out right on the counter ? and I was also wondering if you had a butter cream recipe you prefer to use with fondant? I have one i really like, it begins with a milk and flour base… I like the taste because it is not and sweet as most.. but I haven’t used it with fondant yet and I am worried about it bleeding b/c it is a little more buttery then other recipe I have tried… is that a common thing or are most better creams safe to use with fondant.

    thanks from a first timer,
    Stephanie

    posted on October 22nd, 2009 at 4:50 pm

  459. 459 On October 22nd, 2009, heather said:

    I found the glycerin in walmart – careful now becuase if you ask a sales clerk they will send you to the glycerin suppositories! LOL I found the bottle of clear plain glycerin in the skin care/wound area by the bandaids. Happy cooking :) I’m gonna be brave an make my own wedding cake!

    posted on October 22nd, 2009 at 9:10 pm

  460. 460 On October 24th, 2009, TheCookDuke said:

    Hi Karen

    I think 13 is a great age to make your first fondant!
    It’s really easy, and once you make your first fondant it opens a new world for creative cake decoration (Just make sure you have an adult with you at the first few times to assist if needed)

    Happy Cooking :)

    posted on October 24th, 2009 at 6:40 pm

  461. 461 On October 27th, 2009, Creamsicle said:

    Is there a fondant recipe that makes a lot less? I only need about two cups…

    posted on October 27th, 2009 at 12:34 am

  462. 462 On October 27th, 2009, michelle said:

    watch cake boss and now my daughter wants to try fondant.. thanks for the fondant recipe.

    posted on October 27th, 2009 at 2:54 am

  463. 463 On October 27th, 2009, Tara said:

    If I have the fondant wrapped in a tightly sealed container how long will it last? Do you keep it in the refrigerator?

    I’m looking forward to trying this but was wondering how far in advance (of making the cake) I could make it.

    Thanks!

    posted on October 27th, 2009 at 3:40 am

  464. 464 On October 27th, 2009, Ken Taylor said:

    I have to make a tall and skinny cake…it will be a squarro cactus wedding cake – for my wife to be. I have discovered there are 3 basic different kinds of Fondant – your recipie, marshmallow, and Gum fondant. I only have 20 days left, so not much time for experimenting. Which of the three types would be best? The cake will be about 3 feet tall and 8 inches round. It will also have arms that are a little over a foot tall and 6inchs round. The fondant will have to withstand being on the underside/hanging under as the arms go out from the center and up. It is the underside of the arms portion of this cake that most concerns me the most. As for the rest of it, I’ve got the frame and everything else worked out (though I can’t make up my mind between angel food or chocolate cake…hmmm maybe some of both).

    Thank you,

    Ken

    posted on October 27th, 2009 at 4:39 am

  465. 465 On October 28th, 2009, Sylvia said:

    Hello, I love you fondant recipe for fondant will try for sure. Do you have a how to make or would know where to find molding chocolate to make different figures for the cake?

    posted on October 28th, 2009 at 3:10 am

  466. 466 On October 28th, 2009, JoannaDR said:

    Hello,

    I’m very pleased to have found your fondant recipe. I made the fondant but a little unsure how it’s supposed to be (super sticky or doughy). I just ended up spraying the cling wrap some cooking spray and spooned the fondant into the wrap and refrigirated it. The fondant itself tastes awesome just need a little guidance so I can be more confident making it. By the way, glycerine can also be found at Michael’s craft store. Thanks.

    posted on October 28th, 2009 at 5:36 pm

  467. 467 On October 28th, 2009, Ola said:

    Hi,

    I’ve just been trying this fondant recipe tonight but it came out so sticky that I couldn’t roll it up. I really want to do it properly and have 3 weeks to learn before my son’s second birthday. What have I done wrong? That vegetable shortenning, can it be replace with something else? I haven’t seen it in England

    Many thanks,
    Ola

    posted on October 28th, 2009 at 11:22 pm

  468. 468 On October 29th, 2009, Joanna said:

    Hello CookDuke,

    I was very pleased to have found your fondant recipe. I am just unsure about how it’s supposed to be when placing it in the wrap (super sticky or doughy). I ended up spraying the wrap with cooking spray and scraping the fondant off my counter into the wrap. It worked, I just want to know if that’s normal. THE FONDANT ITSELF TASTE AWESOME. By the way, I found the glycerine at Michael’s Arts and Crafts Store. Thanks.

    posted on October 29th, 2009 at 2:11 am

  469. 469 On October 30th, 2009, Jacki said:

    where can i find 10x confectioners sugar?!?

    posted on October 30th, 2009 at 12:47 am

  470. 470 On October 30th, 2009, Kenny Ruth said:

    i neva knew i would find such easy tips on how to make fondant cake.i will try it n give u feedback.thanks a lot.

    posted on October 30th, 2009 at 10:37 pm

  471. 471 On October 31st, 2009, Tasha said:

    where can i find 10x cofectioner’s sugar for this fondant recipe?

    posted on October 31st, 2009 at 4:21 am

  472. 472 On October 31st, 2009, Ida said:

    Does this fondant keep for a week if refrigerated? I am very pleased with the recipe. Thank You for sharing.

    posted on October 31st, 2009 at 5:48 am

  473. 473 On October 31st, 2009, Jackie said:

    I made my 1st fondant, but I think it did not work. When I was rolling the fondant to open it would break (like making crumbs)and stick to the counter top, should I have used more sugar, or vegetable shortening at the counter so it would not stick? I used the amount of sugar on the recipe. The taste was great, and much easier to color when you are making the dough. I would like to try again, but i am afraid it will not work again.

    posted on October 31st, 2009 at 1:17 pm

  474. 474 On October 31st, 2009, newatcake said:

    Have any of you ever tried to make marshmallow fondant? I have not, but I have heard it has a way better taste than regular fondant. Any truth to this?

    posted on October 31st, 2009 at 2:01 pm

  475. 475 On October 31st, 2009, Leia said:

    Does the fondant recipe need to have the almond extract? I’m severly allergic… and also does the recipe really need all that sugar?
    Courious at 13,
    Leia

    posted on October 31st, 2009 at 7:47 pm

  476. 476 On October 31st, 2009, Leia said:

    oh…never mind I found my answer…hehe…;)

    posted on October 31st, 2009 at 7:48 pm

  477. 477 On November 1st, 2009, Beverly said:

    I love this fondant recipe! fun making it!

    posted on November 1st, 2009 at 8:48 pm

  478. 478 On November 2nd, 2009, Annika Vallejo said:

    Cute

    posted on November 2nd, 2009 at 4:29 am

  479. 479 On November 3rd, 2009, someone said:

    on cooking shows if they make dots for example they put some kind of substance on it before placing it on the cake what is that substance?

    posted on November 3rd, 2009 at 3:27 am

  480. 480 On November 3rd, 2009, Jesse said:

    I have always been interested in learning how to make fondant. Actually I am considering making a really cool christmas cake for my two best friends and I thought that for me to do that I would need to learn new decorating techniques to make my cakes look cooler, and better. And so what I would like to know is how long does it take to make fondant?

    posted on November 3rd, 2009 at 8:35 pm

  481. 481 On November 3rd, 2009, jaquline said:

    omg what a lovely fondant recipe happy cooking:)

    posted on November 3rd, 2009 at 11:36 pm

  482. 482 On November 8th, 2009, Hannah said:

    Hello,
    I was wondering how much fondant does this fondant recipe make?

    posted on November 8th, 2009 at 8:54 pm

  483. 483 On November 8th, 2009, Sandey said:

    Hi Cook Duke,

    I’ve got a wedding cake to do in Jan and we have the cake tasting this weekend Nov 14. The bride is a little unsure about using fondant, but likes the look of it. She’s heard people say it tastes horrible. I personally don’t have any problems with the Wilton brand of fondant..it’s a little sweet when eaten with the cake but not bad tasting on it’s own. So I was looking for recipes and I found yours. I will try it and the Wilton to see what the bride likes the best. I just have one question – can you use a KitchenAid stand mixer with bread dough hook to knead or is it best to just use your hands?

    Thank you so much for your time.
    Sandey

    posted on November 8th, 2009 at 9:52 pm

  484. 484 On November 9th, 2009, Celina said:

    So I made the fondant recipe. It was very simple, the only problem I had was rolling it out. I left it in the freezer before I used it. Was I supposed to wait until it thawed out or is it better to roll it out frozen? And also how do I prevent it from being so sticky when rolling it out? It was just sticking to everything so it didn’t come out that great.

    posted on November 9th, 2009 at 6:52 am

  485. 485 On November 9th, 2009, trista giese said:

    I LOVE your recipse I am trying to start a small hobby/side business, doing cakes and your recipe has taught me so much thank you. please check out some of the cakes I’ve made using your fondant recipe. THANK YOU

    posted on November 9th, 2009 at 6:40 pm

  486. 486 On November 10th, 2009, Lost said:

    Hello CookDuke,
    I have just tried your fondant recipe but have no idea if I did it correctly. I was wondering if you would help and answer a few questions for me. I found eveything in the stores but I believe I may have gotten the wrong glycerin. After reading almost all the post I read that there was a glycerin that was better to ingest. I got the glycerin usp skin protectant from walmart. I thought it was the correct one but I wanted to make sure before I ate the cake or really completed it with the fondant. I also had a hard time forming and kneeding. It got very sticky for me. I am sure that was my fault and maybe I did something wrong. I really want to get this right so I can make a cake for my friends 21st bday. I also remember reading that you can put a piece of bread in the container to keep it and make it last longer. What should I do if I make the fondant one night but what to roll it the next night and how do I roll it. I know these are a lot of questions and I am sure you have answered them before but I thank you for helping and posting this recipe.

    posted on November 10th, 2009 at 2:42 am

  487. 487 On November 10th, 2009, Sofia said:

    could you fondant recipe, i mean it sounds like a cheesy question, but i wuz bout 2 make a cake 4 my class. its a twilight cake and i dont kno if we could eat or not?????

    PLEASE REPLY, ANYONE!!!!

    posted on November 10th, 2009 at 2:14 pm

  488. 488 On November 10th, 2009, Sofia said:

    i meant could u eat fondant like that wit the cake????

    posted on November 10th, 2009 at 2:15 pm

  489. 489 On November 11th, 2009, Madison said:

    I was wondering about how much fondant this fondant recipe make? thanks

    posted on November 11th, 2009 at 11:41 pm

  490. 490 On November 11th, 2009, Grace said:

    I was wondering if you could use Corn Syrup instead of Glucose for this fondant recipe?

    posted on November 11th, 2009 at 11:53 pm

  491. 491 On November 12th, 2009, Victoria said:

    Hi I’m 11 and I am making cakes and this fondant recipe turned out great thanks!

    posted on November 12th, 2009 at 2:01 am

  492. 492 On November 12th, 2009, Jamie L. said:

    Hi, I’ve been looking at a dozen sites on fondant cakes, all the way from making them to cake ideas and your’s has really helped, thanks very much. I really want to make my baby girl a birthday cake when she turns 2 in March so I’m going to practice on little things and research ahead of time. But I have 2 questions; First, do you recommend using marshallow fondant, because the few times I’ve tasted fondant, on mostly wedding cakes, I did not like it? Does marshmallow fondant taste better, or pretty much the same? And second, is it okay to use cheesecake for the first tier on her cake and yellow cake for the second tier? I don’t know if anyone has ever done that but I love cheesecake and want variety on her cake for her guests. Just want to know if it would actually work with fondant cakes. Thanks again!

    posted on November 12th, 2009 at 12:53 pm

  493. 493 On November 14th, 2009, michelle said:

    Do you have any web shots of fondant used in gingerbread houses?
    Im building a 3″ tall house for an elementary school project…for habitat for humanity fundraiser at our local mall.
    Any photos of houses with fondant, or school buses?

    posted on November 14th, 2009 at 8:11 pm

  494. 494 On November 15th, 2009, Ashley said:

    Hi there! thank you soo much for your wonderful fondant recipe on how to make fondant! i was wondering, can i substitute the almond extract for vanilla?? its just i tried both and my husband likes the vanilla better..i did notice it was a little stickier than the almond..i dont know if that is because i didnt knead it as much as the first? this is my first time trying fondant and i havent even tried covering a cake yet :) but that is a task for tomorrow :) thank you in advance!

    posted on November 15th, 2009 at 3:55 am

  495. 495 On November 15th, 2009, TheCookDuke said:

    Hi Trista

    Thank you for your kind words, I’m so happy you loved my fondant recipe.
    Can you send me the pictures of the cakes you made so I can post it on my site (giving you the credit of course)

    Thanks, and Happy Cooking :)

    posted on November 15th, 2009 at 7:00 pm

  496. 496 On November 16th, 2009, Annie said:

    Hi…. i really loved ur website and got super inspired to make a cake with fondant recipe but my fondant came out really crumbly. I’m assuming its because i put in too much icing sugar. But is there some way to reverse the damage now that its been done? Otherwise all my fondant will go to waste!

    Looking forward to hearing from you!
    Thanks!

    posted on November 16th, 2009 at 7:23 am

  497. 497 On November 16th, 2009, brian daly said:

    hi is there any chance you can give me the recipe fondant icing (roll out icing)
    in grams tried using cup i am just not getting it please help xxxxx

    posted on November 16th, 2009 at 3:50 pm

  498. 498 On November 20th, 2009, Gabriella said:

    Hay i was making a Cake for my bros b-day is this easy for a 11 yr ol to make

    posted on November 20th, 2009 at 1:11 am

  499. 499 On November 20th, 2009, Candice said:

    Please Help! I have previously made marshmallow fondant for the first time and it kinda looked okay for a while but became slimy and oily looking with a not so good taste. How do i keep my fondant looking like it is suppose to. Do i put it n the refrigerator… and if not am i able to cover the cake or should i leave it uncovered.. Please Help! I wanna try your fondant recipe but am afraid i will mess this one up to.

    posted on November 20th, 2009 at 5:53 pm

  500. 500 On November 21st, 2009, Nora said:

    Hi,

    Firstly, thank you so much for posting this fondant recipe, I’ve been dying to make a fondant cake.

    But I do have a question,

    How much fondant does this make?

    Thanks,

    Nora

    posted on November 21st, 2009 at 5:14 pm

  501. 501 On November 22nd, 2009, susan said:

    OMG, thank you for posting this fondant recipe. I handed it out to some of my friends, and yesterday we even made a cake with foundant. It tasted awsome, and now they’re hooked. I will never make the same kind of cake again.
    Dear thecookdude,

    Now it shall all have foundant, and eventually I’ll learn how to decorate even better. Also the only thing I couldn’t find was the glycerin, but I know where to get it. I was just wondering what the glycerin does. Does it make it less sticky? Well, thanks so much for posting it! I’ll definatly use your website for recipe’s agian. In fact I plan to make the bannana cheescake and the pumpkin soup. Thanks agian.

    Susan

    p.s. Sorry for the longish comment.

    posted on November 22nd, 2009 at 2:33 pm

  502. 502 On November 22nd, 2009, lauren said:

    fondant looks way 2 hard 2 make get an easier recipe

    posted on November 22nd, 2009 at 6:31 pm

  503. 503 On November 22nd, 2009, Erin S. said:

    Ah! Heather don’t use the glycerin you find in a store unless it’s a decorating store!!! The stuff you found could be poisonous!!! Don’t use it!!! I know this entry was a while ago but you can get really sick from that stuff, i told a friend once that they needed glycerin and i forgot to tell them to get it from Michael’s which is a craft store and they bought it at a regular store! They got really sick afterwords!!

    posted on November 22nd, 2009 at 7:04 pm

  504. 504 On November 23rd, 2009, karen said:

    Hi there,

    Thanks for the fondant recipe. However, here in Marseille I have not been able to find gelatine in pwd form. I found sheets. How do I measure a sheet?

    Also, What are your views on the mashmello fondant recipe. does it last as long this this one. Does it taste better?

    posted on November 23rd, 2009 at 7:00 pm

  505. 505 On November 24th, 2009, Katiy said:

    Hi Iam eleven and I have been wacthing cake boss and so many other shows so this christmas i told my mom that i would love to make a huge cake and these cakes up there looko just like the pros dead truth so i hope to take to a homeless shelter and share it to them on christmas eve for the cake and come back christmas with lots of cookies but the main thing is goin to it on christmas eve well you really gave me a great look

    posted on November 24th, 2009 at 11:43 pm

  506. 506 On November 25th, 2009, Julie B. said:

    I was wondering if you could replace teh almond extract for a different flavor?? Thanks for any advice you can give :-)

    posted on November 25th, 2009 at 12:52 pm

  507. 507 On November 27th, 2009, jessica said:

    I have been looking for a fondant receipe and some information on how to do this. I am making a transformer birthday cake for my nephew’s fourth birthday. Wish me luck.

    posted on November 27th, 2009 at 2:29 am

  508. 508 On November 27th, 2009, Shelley said:

    Where can you find 10x sugar for this fondant recipe?

    posted on November 27th, 2009 at 4:51 pm

  509. 509 On November 28th, 2009, Birthday Cake Ideas - Pirate Ship Cake | Birthday Cake Ideas at The Cook Duke | www.thecookduke.com said:

    [...] to take your pirate ship cake to the next level, you can decorate it using fondant, following my fondant recipe on my post called “How to make fondant“. Fondant decorated pirate ship cake can look [...]

    posted on November 28th, 2009 at 5:51 pm

  510. 510 On November 28th, 2009, ena said:

    i am ten and i can make it! but that is also because my goal in life is to be a chef! so i cook a lot with no help

    posted on November 28th, 2009 at 10:56 pm

  511. 511 On December 1st, 2009, Jerry said:

    I have to tell you. I am a chef and have been for 20 years, I have tried alot of recipies for this, food shows even, I have to give you credit, I like yours. In 20 years, the best fondant recipe I have used.
    I may have schooling and so on, but as I tell everyone, always learning something new. Thank you.

    posted on December 1st, 2009 at 7:31 am

  512. 512 On December 2nd, 2009, Emily said:

    hello

    i was just wondering what would 2lbs be in cups?

    thankyou

    posted on December 2nd, 2009 at 8:24 pm

  513. 513 On December 3rd, 2009, Yameli said:

    I was wondering where can i find the 10X confectioners sugar and glycerin for this fondant recipe.
    I have been trying to find it but im not sure where to go…. thank you so much.
    Yameli

    posted on December 3rd, 2009 at 10:55 pm

  514. 514 On December 3rd, 2009, Yameli said:

    Also where can i get white vegetable shortening for this fondant recipe….. thank you

    posted on December 3rd, 2009 at 11:03 pm

  515. 515 On December 4th, 2009, Amanda said:

    this fondant recipe is great! when i asked my husband what kind of cake he wanted for his birthday, he said he wanted a classic white cake with fondant icing. i panicked and started looking for fondant icing recipes weeks in advance but it was surprisingly easy and fun to do! Thanks for the tips! =) happy cooking.

    posted on December 4th, 2009 at 12:55 am

  516. 516 On December 4th, 2009, Jill said:

    hi CookDuke!!

    I am from the Philippines and I’m a big fan of fondant and often order cupcakes or cakes w/ fondant icings on special occasions. I noticed how expensive the cakes are so I wanted to know how to make one myself.

    Because of your website, I am inspired to make my first fondant cake. But I badly need your help on a few things (although I’ve researched on a lot of my concerns already and read through all the comments in this post hehe).

    I saw a video on youtube and it showed that the cake being covered with fondant is frosted with buttercream icing first. Is this necessary all the time? Or is it okay if I just place the fondant directly on top of the cooled cake.

    Hope you can help me on this one!

    Thanks!!!

    posted on December 4th, 2009 at 1:59 pm

  517. 517 On December 4th, 2009, JJ said:

    I don’t understand why a 13 year old would make fandant by themselves.
    Argument time!

    posted on December 4th, 2009 at 4:24 pm

  518. 518 On December 8th, 2009, nara said:

    how many oz. does this fondant recipe makes?

    posted on December 8th, 2009 at 3:31 am

  519. 519 On December 9th, 2009, Valerie said:

    WONDERFUL! I can hardly wait to try this fondant recipe. Thank you!

    posted on December 9th, 2009 at 9:26 am

  520. 520 On December 11th, 2009, lila said:

    your fondant recipe requires 10X confectioners’ sugar, what is it?

    posted on December 11th, 2009 at 3:40 am

  521. 521 On December 11th, 2009, Samantha said:

    I was wondering what is the easiest way to make black fondant? Should I use a base color and then use black, or just black. I can only seem to get a dark grey… any suggestions?

    posted on December 11th, 2009 at 9:30 pm

  522. 522 On December 11th, 2009, Samantha said:

    Just a side note, I do use the gel coloring for this fondant recipe

    posted on December 11th, 2009 at 9:39 pm

  523. 523 On December 14th, 2009, Andrea Slaughter said:

    Thank u for your fondant recipe, my daughter’s cake turned out great.

    posted on December 14th, 2009 at 8:08 pm

  524. 524 On December 16th, 2009, Simon said:

    fondant came out great.. JJ this is not the place for arguments!

    posted on December 16th, 2009 at 12:34 am

  525. 525 On December 16th, 2009, Simon said:

    Also,
    Shelly you can find the sugar at your local super market..its usually with the baking goods.

    posted on December 16th, 2009 at 12:36 am

  526. 526 On December 21st, 2009, Kelli said:

    This was a great recipe, I tried it, made sure I did exactly as the recipe said, and it turned out great. I made a cookie bouquet for one of my neighbors birthday presents, it was a huge hit! Thanks again, oh yeah and I clicked on a couple of advertisers for you (teehee)

    Kelli

    posted on December 21st, 2009 at 3:54 am

  527. 527 On December 22nd, 2009, Dom said:

    10x Confectioner’s Sugar is just Confectioner’s Sugar that has been ground 10 times. Most stores carry the 10x brand some even have 4x or 6x.

    Just check your package for a 10x lable! Hope this helps!

    posted on December 22nd, 2009 at 4:09 am

  528. 528 On December 23rd, 2009, nikki said:

    Are there any ways to flavor fondant as you wish? I’m planning a wedding and i’m thinking i want cream cheese icing but i love the cleanliness of fondant. Any advice?

    Thanks

    posted on December 23rd, 2009 at 1:45 am

  529. 529 On December 24th, 2009, k-moon said:

    I wanted to make this fondant, but i think i added to much sugar. i tryed to roll it out and what not,but when i did its all crumbly. help me! (please!)

    posted on December 24th, 2009 at 4:30 am

  530. 530 On December 24th, 2009, Crystal said:

    10x is powdered sugar.

    posted on December 24th, 2009 at 10:37 pm

  531. 531 On December 24th, 2009, k-moon said:

    Ok i tryed it again( yah i put too much sugar.oops!) and i did it! this was so easy once i used the right amount of everything! teehee.well thank you for your recipe! I used it to cover my ginger bread house i was making! turned out pretty good!( well for a 15 year old) haha.thanks cookduke!

    posted on December 24th, 2009 at 11:26 pm

  532. 532 On December 27th, 2009, Jessca said:

    how much does this fondant recipe make?

    posted on December 27th, 2009 at 9:35 pm

  533. 533 On December 29th, 2009, katie said:

    hi, im making my 14th birthday cake and this fondant recipe will be a life saver! thanks! (:

    posted on December 29th, 2009 at 6:42 pm

  534. 534 On January 2nd, 2010, TheCookDuke said:

    Hi Katie

    I hope you mastered my fondant recipe and you got the perfect cake for your birthday.
    I’d appreciate if you could send me pictures of the cake you made so I can post them in my blog, convince other readers not to fear trying this fondant recipe :)

    Happy Cooking

    posted on January 2nd, 2010 at 8:33 am

  535. 535 On January 2nd, 2010, TheCookDuke said:

    Hi Jessica

    This fondant recipe is enough to cover two 10” round cakes, with enough fondant leftovers for decorations.

    Happy Cooking :)

    posted on January 2nd, 2010 at 8:40 am

  536. 536 On January 2nd, 2010, Fondant recipe - Amy J experience | www.thecookduke.com said:

    [...] color fondant” and for all of you who hadn’t try yet – You’re welcome to try my fondant recipe, and more welcome to send me pictures of cakes you made using my fondant recipe to [...]

    posted on January 2nd, 2010 at 6:17 pm

  537. 537 On January 2nd, 2010, adrianna said:

    im only 12 and i love to bake and i was looking for a website to make fondant to decorate my mom’s birthday cake and yours worked .and when she saw it she was amazed

    posted on January 2nd, 2010 at 8:06 pm

  538. 538 On January 2nd, 2010, Bebe1233 said:

    This fondant recipe requiers glycerine which is hard to find but ended up working out for me. Thanks a bunch!

    posted on January 2nd, 2010 at 8:36 pm

  539. 539 On January 2nd, 2010, Courtney said:

    Would I be able to find glycerin for the fondant recipe at hobby lobby? that place has a place for cake decorating I was wondering if maybe I could find it there.

    posted on January 2nd, 2010 at 8:48 pm

  540. 540 On January 3rd, 2010, John said:

    This stuff tastes fantastic, however, I can’t get it to the point of actually being on the cake. I add the mixture to the 1.5 lb sugar, stir it up and when kneading in the remaining .5 lb of sugar I have one of a couple problems: 1. I end up adding too much sugar and it cracks very easily. 2. I don’t add enough to where its very smooth, the perfect consistency, but it get sticky after handling for a few seconds and the sugar on outside wears off.

    Am I doing something wrong here? Is there a trick? Also what’s the recommended way of rolling it out flat to get it on the cake without the sticking problem or having sugar covering the outside of the cake? Btw, I am following the recipe to a T and have failed 3 times now.

    But as I said, it does taste fantastic!

    posted on January 3rd, 2010 at 4:47 am

  541. 541 On January 5th, 2010, Yvette said:

    Thank you so much i am thirteen going on 14 and i love to bake! When I am older I plan on being a pastry chef! Thank you so much i will use this fondant recipe to make all of my familys’ birthday cakes!!!!

    posted on January 5th, 2010 at 5:29 pm

  542. 542 On January 6th, 2010, Felicia said:

    Hi there, I tried to make your fondant recipe and followed directions to the T and i put it in the fridge over night sealed air tight. Took it out this morning and started to knead it to make pliable. It started to get super sticky and when I roll it out it sticks to my counter and falls apart if I try to lift it to place it on the cake :( PLEASE HELP!!! Im making my besties baby shower cake and want this to work.

    posted on January 6th, 2010 at 3:07 pm

  543. 543 On January 10th, 2010, Carmela said:

    I am making a cake for my brother’s 8th birthday tomorrow and have gone through three different recipes for fondant, two different marshmallow fondant recipes and CookDuke’s. Without telling them which batches were made of marshmallows, I asked both my little brother and older brother to do a taste test of all three fondant batches. Both of them agreed that this one was the best, and personally, I also prefer this over the marshmallow fondant. It is extremely easy to roll out and work with even though I have never worked with fondant before. The good taste is a plus! Thanks for sharing, CookDuke!

    posted on January 10th, 2010 at 3:19 am

  544. 544 On January 10th, 2010, Abby said:

    I am 12 I used this fondant recipe!!! The cake is a hit I did it all form scatch and yum and how beautiful. Thanks for the recipe!!!!

    posted on January 10th, 2010 at 10:29 am

  545. 545 On January 10th, 2010, Youngster said:

    Great fondant recipe! I couldn’t find glycerin though, but it turned out fine. i also needed to use a lot more icing sugar than you said (possibly double the amount?)

    posted on January 10th, 2010 at 3:54 pm

  546. 546 On January 10th, 2010, Stephanie said:

    I have made your fondant recipe and it is great. I tried the marshmallow fondant in the past and it was too gooey and sticky and had to use tons of extra sugar and corn starch to even get it usable. I have made yours a few times and been happy with the consistency.

    I do have a question though. Do you have any tips on smoothing fondant. Every time I use it i can’t seem to get that seamless, smooth texture you see on professional cakes. Sometimes when I lay it on the cake it will tear. I have just been using my fingers or a spatula to rub them out but they never go away completely. What do you do? Also I read a question and your response about making a fondant ribbon. Could you post or email me instructions on how to do that. It sounds beautiful and I would love to make it.

    Thanks for all your help!

    posted on January 10th, 2010 at 7:19 pm

  547. 547 On January 12th, 2010, Johoora said:

    is there anythin else i can use instead of gelatine?

    posted on January 12th, 2010 at 6:05 pm

  548. 548 On January 12th, 2010, tiesha said:

    How to make fondant because my mom wants to make fondant to put on the cake please send me the fondant recipe

    posted on January 12th, 2010 at 10:37 pm

  549. 549 On January 13th, 2010, Lena said:

    What a great fondant recipe! Thank you so much, I’m making a cake for my two years old son (first time) and it turned out great!

    posted on January 13th, 2010 at 3:25 pm

  550. 550 On January 14th, 2010, Val said:

    Do you mix gum paste with your fondant when making bows — or shapes that your want to harden well?

    posted on January 14th, 2010 at 12:44 am

  551. 551 On January 15th, 2010, hazel tio said:

    il be posting my pix once i’ve tried your fondant recipe… thank you for sharing your fondant recipe to us… it was a great move you did for all the cake lovers….

    posted on January 15th, 2010 at 12:24 pm

  552. 552 On January 16th, 2010, TheCookDuke said:

    Hi Yvette

    Thanks for your contribution, many readers don’t try this fondant recipe as they can’t find Glycerin.
    Unfortunately Glycerin is important for the success of my fondant recipe so thanks again for your help!

    happy Cooking :)

    posted on January 16th, 2010 at 6:44 pm

  553. 553 On January 16th, 2010, TheCookDuke said:

    Hi Val

    I don’t mix anything with my fondant when I make shapes and decorations, the beauty of this fondant recipe is that it’s a kind of a one stop shop – you can use it for anything in decorating your cake.

    If you use my fondant recipe I’d be happy to post pictures of the cakes you made.

    Happy Cooking :)

    posted on January 16th, 2010 at 6:51 pm

  554. 554 On January 16th, 2010, Val said:

    I made my first batch of fondant today using your fondant recipe and it was so easy! I’m going to work on a bow for a wedding cake this afternoon. Thanks for the recipe!

    posted on January 16th, 2010 at 7:18 pm

  555. 555 On January 18th, 2010, cindy said:

    what is or what do you mean 2 lbs 10x confectioners sugar in your fondant recipe?

    posted on January 18th, 2010 at 1:02 am

  556. 556 On January 18th, 2010, Cakemaker said:

    TheCookDude:

    I tried your fondant recipe today for the 1st time because I had seen all the beautiful results you and your readers and created. Unfortunately, my fondant turned out incredibly sticky, no matter how much powdered sugar I used. Could this be because of too much/ too little glycerin? (Also, I didn’t have almond extract on hand so I used peppermint becuae it was a peppermint flavored cake)

    Thanks

    posted on January 18th, 2010 at 7:00 pm

  557. 557 On January 19th, 2010, Tiffany said:

    Hey this fondant recipe is awesome if only i can find glycerian :(

    posted on January 19th, 2010 at 9:57 pm

  558. 558 On January 20th, 2010, MaxineYee said:

    issit 1-1/4 cups sugar is 1 and 1/4 cups of sugar? what is the total quantity of sugar syrup needed in the fondant recipe?

    issit 1/2 cup of the sugar syrup to replace 1/2 cup of light corn syrup?

    posted on January 20th, 2010 at 5:22 pm

  559. 559 On January 20th, 2010, Natalie said:

    Hey.
    Thanks for the fondant recipe! I will be trying it!
    I have a question though, what is “10X” confectioners sugar?
    Also, how long does this take to make? (I plan to use my big kitchenaid stand mixer for the kneading)

    It would help if you emailed me at: [deleted]
    please, with the answer, cause I’m not sure if I can find it here?

    Thanks so much!

    posted on January 20th, 2010 at 10:46 pm

  560. 560 On January 22nd, 2010, international online said:

    I’m happy you shared the fondant recipe with us!

    posted on January 22nd, 2010 at 6:05 pm

  561. 561 On January 25th, 2010, Debbie said:

    Can I use vanilla extract instead of almond and does the fondant at least taste good I heard it tastes gross

    posted on January 25th, 2010 at 3:11 am

  562. 562 On January 26th, 2010, shoyski said:

    Well, had a “slight” problem making the fondant. I think it’s because I only used one package of the gelatin. It appeared to be almost one tablespoon, but after the hour it took to make the fondant, I checked the package and it was 1/4 oz of gelatin. Consequently, I had to add over a pound more sugar.

    I did manage to get it pliable, but am worried about it being too sticky to role out. Do you think I should even try to role it out or just start over? And do you think the gelatin was my problem?

    Thanks

    posted on January 26th, 2010 at 3:05 am

  563. 563 On January 28th, 2010, brian said:

    Hi,

    This might seem like a dumb question, but you do warn us to follow the recipe to the letter, so…I don’t have a microwave. I don’t have one, will never have one, I hate them. Is it ok if I heat up the water and gelatin mixture on the stove or in the oven? Or should I just look for a different recipe?

    Thanks!

    posted on January 28th, 2010 at 6:42 pm

  564. 564 On February 1st, 2010, bebe1233 said:

    make sure to get the fondant really thin or it will be really sweet and overpower cake or ricecrispie treat.
    Besides that…yummy and fun to make. One advice is to make sure you have enough to make those extra decorations!

    posted on February 1st, 2010 at 5:01 am

  565. 565 On February 1st, 2010, bebe1233 said:

    me again…just trying the recipe out again…sifting takes forever, but works out in the long run…that’s all, oh and also, make quickly, yet with love in every knead!!!!! :) xD

    P.s. love the comment area as you can tell

    posted on February 1st, 2010 at 5:04 am

  566. 566 On February 1st, 2010, cails said:

    umm awesome will make does any 1 know a fondont recipie w/o gelitan

    posted on February 1st, 2010 at 10:11 pm

  567. 567 On February 2nd, 2010, Fondant recipe - Jacalyn's success using my fondant recipe | www.thecookduke.com said:

    [...] Fondant recipe – Jacalyn’s Experience posted in Baby Shower Cakes, Birthday Cake Ideas, How to make fondant, Uncategorized | [...]

    posted on February 2nd, 2010 at 8:58 am

  568. 568 On February 2nd, 2010, Fondat Recipe - Stephanie Success following my fondant recipe | www.thecookduke.com said:

    [...] Fondant Recipe – Stephanie Experience posted in Baby Shower Cakes, Birthday Cake Ideas, How to make fondant, Uncategorized | [...]

    posted on February 2nd, 2010 at 9:50 am

  569. 569 On February 3rd, 2010, Bella said:

    HI there,
    I’m super excited about your recipe, and I gave it a go. It looks beautiful, smooth etc. but if I continue to keep kneading it, it becomes slightly sticky. I had to go into my reserver sugar and it seems to be getting better (not as sticky) Also, it seems a little softer (which can be good)but I was hoping to use it to make figurines/characters and It might not work.

    Can you troubleshoot for me?
    Thanks

    posted on February 3rd, 2010 at 5:52 pm

  570. 570 On February 4th, 2010, amber said:

    i wanted to ask you what kind of cake mix you use, it seems that i had a hard time spreading the buttercream frosting over it without the cake crumbling and falling apart!! do you have any suggestions for me as to how to make the cake look more shapely when i go to put the fondant on?

    posted on February 4th, 2010 at 4:09 pm

  571. 571 On February 4th, 2010, Derek said:

    I think some of those cakes are really wonderful and I happen to be makeing one my self and I acsally got the fondant recipe off of this website so thank very much

    posted on February 4th, 2010 at 9:05 pm

  572. 572 On February 5th, 2010, Valerie said:

    You can buy glycerin at Acme, Stop and Shop and A.C. Moore. It is very INexpensive for a bottle. Thank you for the fondant recipe. I have been baking cakes for years, including my sons wedding cake last year. The only thing I dreaded was the cost of the store bought fondant as I couldn’t find a fondant recipe that tasted right (good) or had the correct texture. You have cured that problem for me. Thanks a million.

    Valerie

    posted on February 5th, 2010 at 6:44 am

  573. 573 On February 5th, 2010, jason said:

    hi i’ve been trying to make diiferent kinds of fondant and i didnt like the marshmallow fondant is to hard and the buttercream was to greasy. im hoping this one will be just right. also should it be refrigerated or stored in a pantry? and how long can it last while being stored? another thing i want to use a dust luster. if i put that on a cake with fondant can i refrigerate it?

    posted on February 5th, 2010 at 11:07 am

  574. 574 On February 5th, 2010, Marjie Gold said:

    You can find glycerine at JoAnn Fabrics too.

    posted on February 5th, 2010 at 3:54 pm

  575. 575 On February 6th, 2010, Taylor said:

    i have hard that some say the fondant doesn’t taste good. is this fondant something you would eat or just peel off the cake?

    posted on February 6th, 2010 at 2:34 am

  576. 576 On February 6th, 2010, Mungarini said:

    I wondered if the almond essence can be replaced with vanilla? Also, can I make this with my KitchenAid on the slow setting?

    posted on February 6th, 2010 at 3:35 pm

  577. 577 On February 6th, 2010, mungarini said:

    Sorry, I realised I wasn’t clear in my last post. I meant, do I use the same quantity of vanilla essence to replace the almond?
    Thanks!

    posted on February 6th, 2010 at 3:41 pm

  578. 578 On February 6th, 2010, nora said:

    hi
    a couple weeks ago a write you to let you know that i am going to make your foundat recipe.turn out really good an here are the results

    posted on February 6th, 2010 at 7:03 pm

  579. 579 On February 8th, 2010, Deb said:

    Where do I send the pictures of my cake that I made using the fondant recipe?

    posted on February 8th, 2010 at 8:21 pm

  580. 580 On February 9th, 2010, Tracie said:

    I was looking into using this receipt for my son’s birthday but then I looked and is “Glycerin” really a laxitive. Just wondering, I don’t want to get the wrong stuff.

    posted on February 9th, 2010 at 10:59 pm

  581. 581 On February 10th, 2010, Ann said:

    how much fondant does this fondant recipe make?

    posted on February 10th, 2010 at 7:27 pm

  582. 582 On February 11th, 2010, Emma said:

    Hi..

    I’ve been watching “Ace of Cakes” and “Cake Boss”.. and they’ve inspired me to make cakes, So i’m planning to make my own birthday cake using fondant because I hate creamy frosting. My Birthday is next week and i will try your fondant recipe. I was wondering; looking at the shows and before they put on the fondant on the cake, i see that they dirty ice(That’s what they call it) the cake and dirty ice the cake i dont know what they use? is it frosting? or something else? And i’m also wondering what do YOU use before you put on the fondant on the cake or you dont put anything?

    posted on February 11th, 2010 at 9:58 pm

  583. 583 On February 15th, 2010, ravina said:

    hey duke,
    I am younger than most of these people (13!!) but I was inspired by cakes I have seen. So i tried your reciepe and it was great! Thanks so much.

    posted on February 15th, 2010 at 8:23 am

  584. 584 On February 16th, 2010, Jenn said:

    Hello!
    I just used this fondant recipe to make my FIRST ever rolled fondant. It was wicked. I couldn’t have asked for a better and relatively stress free way of doing it (it was my first time remember!).

    I do have some questions though…

    1) How do you avoid having your fondant look like elephant skin? My main piece of fondant wrinkled after I rolled it and was trying to put it on the cake. I tried smoothing it out with some water but it was difficult to get them out. Is it that I should be putting the underside of the rolled part, face up on the cake?

    2) Rolling out the fondant – I rolled it out on wax paper. It stuck like anything, even with extra powdered sugar down. My counter worked better then the paper. Any other suggestions? What’s the best way to lift it off and on to the cake?

    3) I coloured my fondant red and pink (for Valentine’s Day) with gel colouring for icing. The pink stayed pretty pliable but the red totally cracked and was harder to work with. What’s going on with it? Is it just the amount of colouring affecting the consistency?

    Also – I was reading a few posts about where to find glycerine. Instead of paying premium price at a craft store, I went to the pharmacy and found it at an inexpensive price. It’s used to treat minor burns and abrasions, so it’s readily available too. Can’t find liquid glucose?…white corn syrup works just as well – it’s basically the same thing.

    Thanks again for a great recipe and good spots of advice along the way!

    posted on February 16th, 2010 at 2:39 am

  585. 585 On February 16th, 2010, samantha said:

    My Husbands b-day is this weekend so i am going to try this recipe. However, I have noticed on cake making shows they do a thin layer on icing under the fondant, so you do this with your cakes? does it make a difference?

    posted on February 16th, 2010 at 9:12 pm

  586. 586 On February 17th, 2010, Alexis said:

    I love your cakes i would like to know how to make fondant,,

    Thank you

    posted on February 17th, 2010 at 7:58 pm

  587. 587 On February 21st, 2010, happy teen mommy(16) said:

    can u lik, describe wat it taste lik? cuz im nervous about making it and using it cuz my parents tell me it taste lik fluffy leather. so yea. can you do tht for me. thanks

    posted on February 21st, 2010 at 11:17 pm

  588. 588 On February 23rd, 2010, sarah said:

    csn u put food colouring to mek colours

    posted on February 23rd, 2010 at 12:09 am

  589. 589 On February 23rd, 2010, Julia said:

    Was wondering if you have to put a butter cream frosting underneath the layer of fondant? I had heard you have to, but I don’t see that anywhere on you site.

    posted on February 23rd, 2010 at 9:00 pm

  590. 590 On February 26th, 2010, Michelle said:

    i have been baking cupcakes for my family and friends, this coming march,a friend of mine wants me to bake 100pcs cupcakes for her son’s christening. i wanted to save for the fondant icing so i decided to make my own fondant icing. your recipe is like a combination of all the recipes the other sites are giving and i want to give it a try..i’ll let you know the outcome.

    can you please give me an idea on how to make a the blocks like you did in the birthday cake?i only want to make small blocks for the cupcake topper..

    thank you.

    posted on February 26th, 2010 at 2:16 am

  591. 591 On March 2nd, 2010, Pat said:

    Was always apprehensive about trying fondant. Used your recipe which was easy and produced a very nice product. Was easy to work with and made the cake a real eye catcher. Will share this site with my friends and co-workers. I was very very pleased with the recipe and the fondant. Thank you for helping to make a retirement cake over the top.

    posted on March 2nd, 2010 at 2:01 pm

  592. 592 On March 8th, 2010, Fondant friendly cake - Perfect cake recipe for fondant | www.thecookduke.com said:

    [...] get many great comments on my fondant recipe, and one of the questions I’m being frequently asked is what kind of cake to use as the base [...]

    posted on March 8th, 2010 at 4:35 pm

  593. 593 On March 9th, 2010, Adriana said:

    Hi,

    I’m 15 and i really like to bake and I have been wanting to make a cake with fondant. I saw your recipe and want to try it but can I use vanilla extract instead of almond extract in the fondant?

    Thanks :D

    posted on March 9th, 2010 at 3:50 am

  594. 594 On March 9th, 2010, Fondant Recipe - Alison is doing magic with my fondant recipe | www.thecookduke.com said:

    [...] Fondant Recipe is my favorite recipe, as i get most comments on it. Read what Alison wrote after trying my fondant [...]

    posted on March 9th, 2010 at 6:22 pm

  595. 595 On March 10th, 2010, Aida said:

    Can we keep the fondant in the fridge and use next time?

    posted on March 10th, 2010 at 3:09 am

  596. 596 On March 11th, 2010, susan said:

    help my fondent is crumbling what do i do

    posted on March 11th, 2010 at 7:46 pm

  597. 597 On March 12th, 2010, Jane M said:

    I made the fondant recipe above but its very stick. I need to rolled fondant for my baking class. Will this recipe work?

    posted on March 12th, 2010 at 2:53 pm

  598. 598 On March 15th, 2010, Kate said:

    I amazed myself with this fondant receipie!! I turned out absolutly perfect and also tasted great!

    posted on March 15th, 2010 at 10:13 pm

  599. 599 On March 17th, 2010, Alison said:

    I was wondering if there is any substitution that can be made for the almond extract? My son is allergic to nuts. Would vanilla extract work?

    posted on March 17th, 2010 at 1:20 am

  600. 600 On March 17th, 2010, Olivia said:

    When the recipe says 2lbs 2X confectioners sugar does that mean 20lbs of confectioners sugar? Im confused and I definitely don’t want to buy that much if I don’t need to. Please help! :) Thank you!

    posted on March 17th, 2010 at 2:33 am

  601. 601 On March 17th, 2010, Olivia said:

    When the fondant recipe says 2lbs 10X confectioners sugar does that mean 10 boxes of 2lbs sugar?

    posted on March 17th, 2010 at 2:34 am

  602. 602 On March 31st, 2010, dpart610 said:

    I can’t use almond extract since my son is allergic to nuts? Is there anything else you’d suggest? He asked for raspberry, but I’d be worried about adding anything like that.

    Thanks!

    posted on March 31st, 2010 at 2:13 am

  603. 603 On April 3rd, 2010, claudette said:

    I doubled the recipe and i enjoyed the fondant it came out right

    posted on April 3rd, 2010 at 9:55 pm

  604. 604 On April 4th, 2010, Ali said:

    does this recipe really require the glycerin?
    i did everything but it didnt come out, was it because of the glycerin?
    it is very sticky is there some way to fix it?

    posted on April 4th, 2010 at 7:48 pm

  605. 605 On April 6th, 2010, Leah said:

    hi there,

    I was wondering if you have a mini recipe for fondant ? I’ve never worked with it before but I would like to add a little extra touch on top of a dozen cupcakes.

    Thanks :)

    posted on April 6th, 2010 at 4:58 pm

  606. 606 On April 9th, 2010, marquise said:

    the fondant repice was great

    posted on April 9th, 2010 at 3:43 pm

  607. 607 On April 10th, 2010, maria said:

    Hi, I tried your fondant recipe for easter a week ago. I had every ingredient on the list but for some reason the fondant was not turning into a smooth dough. Rather it was crumbly and hard to roll out. I don’t know where I went wrong. Any suggestions would be greatly appreciated. Thank you

    posted on April 10th, 2010 at 11:11 pm

  608. 608 On April 14th, 2010, Sherri said:

    This is the best fondant recipe I have had the pleasure to use. Pliable yet stiff enough to support itself with the least tendancy to stick to the table out of all the recipes I’ve tried.The texture is amazing and it took the colors well. I would definately recommend this fondant recipe to beginners. I took a risk and kneaded it with my bread hook on the mixer and it still behaved!!!Thank you.

    posted on April 14th, 2010 at 5:40 am

  609. 609 On April 14th, 2010, Sherri said:

    I buy glycerin for this fondant recipe in the pharmacy section at the grocery store.

    posted on April 14th, 2010 at 5:45 am

  610. 610 On April 14th, 2010, Oliver said:

    Hi,

    Thanks for these great directions and pictures! I am going to make a fondant-iced cake shaped like a computer for a coworker who is leaving, and you have made the fondant recipe very accessible!

    My only question is, must I use almond extract for the fondant recipe or will vanilla suffice?

    Thanks!

    posted on April 14th, 2010 at 5:01 pm

  611. 611 On April 17th, 2010, Karina Cobos said:

    this stuff is awsome it is a good fondant recipy that is cheap and for thos of you that dont know where to get Glycerine, yu can find it at Hobby Lobby for like 2 bucks or at walmart for like the same price you can find it in the baking isle of the store.

    posted on April 17th, 2010 at 5:51 pm

  612. 612 On April 20th, 2010, Farah said:

    Hey,you are really a life saver, I’m so happy you shared your fondant recipe with us.The thing is I had a problem when I did the recipe.I inadvertently used more icing sugar than needed.The fondant seems dry.Is there anything I can do to selvage this batch or start all over again?

    posted on April 20th, 2010 at 7:27 pm

  613. 613 On April 23rd, 2010, maricel said:

    hi Duke. I followed your fondant recipe but I wonder what was the problem because when I rolled out the dough to cover the cake, it hardened so quickly that it cracked and I was not able to cover the cake as flat as possible especially on the sides. I exactly followed the measurements and directions. is there any ingredients that we can put in the dough to prevent it from getting hard so quickly? thanks

    posted on April 23rd, 2010 at 11:12 am

  614. 614 On April 23rd, 2010, Nadia said:

    Hi! I can’t wait to try your recipe- I’ve been looking for a rolled fondant recipe for a while. I do want to find out how to store the fondant. Can I make decorations in advance and store them? Do I need to keep them in the freezer?

    thanks!

    posted on April 23rd, 2010 at 1:33 pm

  615. 615 On April 23rd, 2010, Mayra said:

    Hi My daughter will be turning 13 & I am determined to make fondant covered cupcakes… You mentioned in your recipe glycerin but i dint see anything for glucose? Is this the same thing or did i somehow missed this step? I appreciate your attention. =) and look forward to trying your Cake & Fondant recipe. Wish me luck!

    posted on April 23rd, 2010 at 10:27 pm

  616. 616 On April 25th, 2010, Kristen said:

    this fondant was amazing and i have always wanted to know how to make it…. wala! it was awesome :)

    posted on April 25th, 2010 at 8:39 pm

  617. 617 On April 29th, 2010, mee said:

    Your fondant recipe requires 10x sugar, what is it?

    posted on April 29th, 2010 at 5:53 pm

  618. 618 On May 1st, 2010, Kitty said:

    Hi .:)
    May i know 1/4 cup of water = ____ml?
    Thanks !

    posted on May 1st, 2010 at 8:48 am

  619. 619 On May 6th, 2010, Rachal said:

    This fondant recipe calls for glycerin…. i have found one that doesn’t but don’t know if it works as well for cakes… suggestions?

    posted on May 6th, 2010 at 3:20 pm

  620. 620 On May 6th, 2010, Jessi said:

    I bought glycerin and glucose at Micheal’s. You can find it at Hobby Lobby or other craft stores as well. Just look in the cake making area. Hope that helps so you don’t have to run around town like I did. Good luck.

    posted on May 6th, 2010 at 4:04 pm

  621. 621 On May 8th, 2010, Cassie said:

    I was wondering how much fondat your fondant recipe makes? It looks easy enough, but I have a huge project coming up where I need about about 15 lbs. or 120 oz of fondant. I’d really like to start early on this project…so a speedy reply would be greatly appreciated! Love your blog by the way…it’s a real treat to read!

    posted on May 8th, 2010 at 4:55 pm

  622. 622 On May 12th, 2010, Dahlia said:

    Do you possibly know of a fondant recipe that doesn’t use gelatin? My husband and I are both vegetarian and it is proving rather difficult to find a successful fondant recipe that omits this animal product. Thanks!

    posted on May 12th, 2010 at 11:37 am

  623. 623 On May 17th, 2010, Debbie Sickler said:

    Thank you so much for this fondant recipe and all the advice to go along with it. I made my first ever fondant covered cake for my son’s 5th birthday last month. It was a three dimensional turtle made with red velvet cake for the body and white cake for the flippers. I used your fondant recipe and it was so much easier than I was afraid it would be. The fondant rolled and smoothed easily. It never cracked on me and tasted great. The turtle’s head was solid fondant (about a 4″ square chunk). My son saved it and ate bites off of it every day for a week! lol I’m about to make my second fondant cake–a globe this time for teacher appreciation week at my kids’ school. I definitely will be using your fondant recipe again.

    posted on May 17th, 2010 at 7:44 pm

  624. 624 On May 20th, 2010, Gina said:

    I followed this fondant recipe to the letter, waiting until I had glycerin and gel colors. It sits and becomes a great texture, until I touch it, then it sticks to EVERYTHING.
    What is happening?

    posted on May 20th, 2010 at 7:29 pm

  625. 625 On May 22nd, 2010, Fondant Recipe - How to make fondant by Brandy | www.thecookduke.com said:

    [...] Fondant Recipe brings a lot of mails and comments, but Brandy really got me [...]

    posted on May 22nd, 2010 at 8:13 am

  626. 626 On May 24th, 2010, nazir said:

    i made this fondant and made roses out of it but all the roses are sweating.

    what do i do

    posted on May 24th, 2010 at 5:14 pm

  627. 627 On May 25th, 2010, Lysa said:

    I have a question about the almond extract for the fondant recipe, can it be another flavor of extract other than almond?
    Thanks!

    posted on May 25th, 2010 at 3:53 pm

  628. 628 On May 25th, 2010, Mikkena said:

    I needed this for a school project. It was easy to make. Thank you!

    posted on May 25th, 2010 at 10:54 pm

  629. 629 On May 27th, 2010, Emma said:

    Thank you very much for this recipe. I followed it to the letter and it turned out awesome, I can’t believe how easy, yes easy this Fondant was to make.

    posted on May 27th, 2010 at 2:10 am

  630. 630 On May 27th, 2010, Dirk said:

    This fondant recipe looks amazing. Do you know of anyway to turn it into a low-fat recipe?

    posted on May 27th, 2010 at 5:48 pm

  631. 631 On May 27th, 2010, Lori said:

    At first, I thought you meant 2 lbs. 10X Confectioners sugar was 2 lbs TIMES 10 bags!!! lol I’ve never seen confectioners sugar with 10x on it. So glad that was clarified!

    Thank you so much for sharing this recipe!!

    Lori

    posted on May 27th, 2010 at 11:38 pm

  632. 632 On May 29th, 2010, reem said:

    hi i don’t like almond !!& i cann’t find the almond extract…..can i replace it with something else??
    plz advice

    posted on May 29th, 2010 at 2:32 pm

  633. 633 On May 30th, 2010, mindi said:

    this recipe looks awesome and sounds like it worked for almost anyone! i am planning on making cally lilies for my wedding cake with this recipe. i will def post pics when it is finished!

    posted on May 30th, 2010 at 3:45 am

  634. 634 On June 2nd, 2010, Allen said:

    Okay, got all the ingredients required to make the fondant recipe, however, I am confused on the Glycerin. The only kind I can find is called “GLYCERIN – Skin Protectant; Pure Natural Skin Softener – Skin Soak & aromatherapy bath, Preserves leaves & flowers” I am going to make a guess here, but I don’t think this is the right stuff. Can I use something else in its place (if this is not the right stuff)?

    -Allen

    posted on June 2nd, 2010 at 6:36 pm

  635. 635 On June 4th, 2010, Susanne said:

    Hi!

    Wonderful fondant recipe… but: any way I can replace the glycerin with anything else? i live abroad and here you cannot get any edible glycerin…

    thanx
    susanne

    posted on June 4th, 2010 at 6:42 am

  636. 636 On June 7th, 2010, Adeline Lee said:

    Hi, i plan to make a fondant birthday cake for my dad this weekend.
    My question is, do I need to keep the fondant paste overnight before I use them for my cake?

    posted on June 7th, 2010 at 10:25 am

  637. 637 On June 9th, 2010, Bethany said:

    You can buy glycerin at target in the pharmacy, or at Michaels in the cake section. It cost about 2.50 for a 3 tbsp bottle. I first bought glycerin for a bubble mixture then found out it was used in icing.

    posted on June 9th, 2010 at 7:57 am

  638. 638 On June 10th, 2010, Adeline said:

    Hi,

    Just to check. After making the fondant dough, if I don’t have the time to leave overnight, what is the possible step that i should do? I need to make it this saturday for my dad’s birthday.

    kindly assist as soon as possible.

    posted on June 10th, 2010 at 3:06 am

  639. 639 On June 15th, 2010, Jimbo said:

    Gday, this fondant recipe worked well i was impressed.
    Thanks.

    posted on June 15th, 2010 at 7:55 am

  640. 640 On June 15th, 2010, Dulcie said:

    Hello,
    Thank you for sharing your recipe. I am gathering all the ingredients and will be trying this soon:). A quick question though…can glucose be used instead of corn syrup? I cannot find clear (or light) corn syrup Anywhere. Will the results be the same?

    Thank you again:)

    posted on June 15th, 2010 at 4:30 pm

  641. 641 On June 19th, 2010, MKB said:

    Hi!

    Just a few questions about your fondant recipe: is there is a substitute for white vegetable shortening?
    And is cornstarch the same as cornflour?

    Thanks

    posted on June 19th, 2010 at 1:44 pm

  642. 642 On June 20th, 2010, priscilla said:

    this fondant recipe has helped me make my dad a cake for father’s day

    posted on June 20th, 2010 at 6:06 pm

  643. 643 On June 23rd, 2010, james said:

    hey!
    i cant wait to try your fondant recipe!
    the cakes that you made looks really yummy and also looks amazing, and defiantly inspires me to make myself a cake!
    good job!

    posted on June 23rd, 2010 at 1:27 am

  644. 644 On June 23rd, 2010, Daimon said:

    Is it save to machine the fondant when making it or is it better to hand work it?

    posted on June 23rd, 2010 at 2:36 am

  645. 645 On June 27th, 2010, Kimy said:

    I tried your fondant recipe it was great, so easy to make and so easy to work with. I’ve use vanilla extract on one batch instead of the almond and it was also great. Do you have a marzipan recipe. Thank you for sharing.

    posted on June 27th, 2010 at 12:10 am

  646. 646 On June 27th, 2010, sanaa said:

    how to make the foundant become black?wut should i put to make it black?
    choc???

    posted on June 27th, 2010 at 6:50 pm

  647. 647 On June 27th, 2010, Jennifer said:

    Help! I’ve followed the directions exactly and my fondant is a sticky, gooey mess. There is no way I will be able to roll this out or work with it. Will it get better as it sets in the fridge? Can I add something to it now? Please respond – I’m trying to make a cake by Wednesday! It does taste good, I’ll certainly attest to that. I just don’t know how to get it from sticky goo to a more playdough-y consistency.

    posted on June 27th, 2010 at 7:18 pm

  648. 648 On June 27th, 2010, Jonathan said:

    hey if i want to make the fondant a different color, i just add food coloring right?

    posted on June 27th, 2010 at 11:06 pm

  649. 649 On June 29th, 2010, alyssia said:

    i am like so ready to try this fondant recipe i want to start a living with this i love to ice and bake wish me lucki cant wait to try this well peace to the world and i will make fondont and i will sucsead

    posted on June 29th, 2010 at 1:46 am

  650. 650 On June 30th, 2010, lolly said:

    hi i love your tips and pictures on how to make fondant icing.

    posted on June 30th, 2010 at 1:51 pm

  651. 651 On July 4th, 2010, TheCookDuke said:

    Hi Sanaa and Jonathan

    Coloring fondant is very easy, I have the exact directions on this post: http://thecookduke.com/howtocolorfondant/

    Happy Cooking :)

    posted on July 4th, 2010 at 6:24 am

  652. 652 On July 7th, 2010, athens said:

    ok thank you very much, but after searching through countless recipies and even more supermarkets i am wondering where on earth glycerin is sold!! i cant find it anywhere and its quite frustrating :/

    posted on July 7th, 2010 at 8:40 pm

  653. 653 On July 8th, 2010, Alexis said:

    do you thing you can give a step by step on how to stack a cake?

    posted on July 8th, 2010 at 2:17 pm

  654. 654 On July 8th, 2010, Emily said:

    Thanks for the help but how much foundant will this make??

    posted on July 8th, 2010 at 4:54 pm

  655. 655 On July 9th, 2010, TheCookDuke said:

    Hi Emily

    This fondant recipe is enough to cover two 10” round cakes, with enough leftovers for decorations.

    Happy Cooking :)

    posted on July 9th, 2010 at 10:39 am

  656. 656 On July 9th, 2010, TheCookDuke said:

    Hi Athens

    I understand the frustration, but glycerin is important in this recipe.
    You can always buy the glycerin online at Wilton’s site – search.wilton.com/?q=glicerin&u1=q

    Hope it helps…

    Happy Cooking :)

    posted on July 9th, 2010 at 10:46 am

  657. 657 On July 10th, 2010, Katt said:

    You can purchase glycerin at your local pharmacy or Wal-mart, and TY FOR THE FONDANT RECIPE! I’ve been looking for a good one for some time, and this one works the best!!!!!!!

    posted on July 10th, 2010 at 10:40 pm

  658. 658 On July 12th, 2010, debraamethyst said:

    Athens – you could find glycerin at a drug store such as Walgreens or Drug Warehouse. I called ahead and also asked where to find in once in the store.

    posted on July 12th, 2010 at 12:53 am

  659. 659 On July 12th, 2010, fandantlover789 said:

    how do u actually lay the fondant on the cake. there is just a little confusion on my end. me and my papa have tried and then failed. pls let us know b/c we r looking fwd to making a great cake. pls let us know as soon as possible so me and papi and get cracking. thx a bunch!

    posted on July 12th, 2010 at 6:18 pm

  660. 660 On July 13th, 2010, Katiana Polanco said:

    ok i tried making the fondat but it didnt come out like its supposed to i followed the instructionss but i had to keep adding sugar till it turned into a mold now its in the frig and i kno i messed it up i just dont know how someone please help me

    posted on July 13th, 2010 at 12:06 am

  661. 661 On July 13th, 2010, Trisha said:

    Glycerine is at the Pharmacy. It is often used for skin ailments.
    Trust me, it’s the same – pure glycerine. My mother’s kitchen, in England, was never without Glycerine. Good luck!

    posted on July 13th, 2010 at 3:27 pm

  662. 662 On July 14th, 2010, Laurent said:

    Hi there!
    Maybe you can help me understand this a little better: glycerin is usually found in healthcare aisle because it can be used for, well, general health care. It can be eaten. The directions on the bottle will provide measurements. I’ve used it and it works great and without any negative side effects, although it doesn’t seem very appetizing. My mom, a great cook and fantastic baker, was the one who told me that I could find it there. Do you know if this is the same stuff that is used in baking?

    posted on July 14th, 2010 at 2:57 am

  663. 663 On July 14th, 2010, Madison said:

    Hello,
    I’m Madison. I’m 13, turning 14 this Sunday. This year for my birthday I deciced to finally make my own cake. I have a huge passion for baking cakes that look so real. I watch many cake shows, have took notes, and came up with some new ideas. I’m new at this. But I like the way fondant looks on cakes, so smooth, and clean. My cake is going to be 3 teers, with a green base fondant, purple stripes, and a big yellow bow in the middle on the second teer. I’m very excited too be making this cake, and thanks too you now I make fondant well with your recipe! Thank you so, so much! Wish me luck on this cake!! ;)

    posted on July 14th, 2010 at 6:58 pm

  664. 664 On July 15th, 2010, Christina said:

    most crafting stores sell it and even some drug stores!

    posted on July 15th, 2010 at 2:33 am

  665. 665 On July 15th, 2010, Lori said:

    Glycerine is sold in the pharmacy section of most grocery stores. It can be found in a small bottle, most likely 3 oz on the shelf. If you can’t find it on the shelf, all pharmacy’s sell it and some even sell it by the oz. Just ask at the pharmacy counter.

    posted on July 15th, 2010 at 4:57 pm

  666. 666 On July 16th, 2010, trudy said:

    you can find glycerin at Michael’s in the cake decorating section

    posted on July 16th, 2010 at 8:07 pm

  667. 667 On July 18th, 2010, sos said:

    thank you so much i am young and when i say young i mean very. i love to cook though thank you again.

    posted on July 18th, 2010 at 12:37 am

  668. 668 On July 19th, 2010, funmilayo said:

    how do i know the quantity of fondant ingredients to use for different sizes of cake

    posted on July 19th, 2010 at 3:40 pm

  669. 669 On July 20th, 2010, Johnny Doen said:

    The fondent worked very well I use this recipe on all my cakes for customers now.

    Thanks for the help!!!

    posted on July 20th, 2010 at 2:09 pm

  670. 670 On July 22nd, 2010, angie said:

    glycerin can be found @ michael’s craft store. ive made this once and am about to today. i’m not a pro by any means but this if fun to play and decorate with and the kids love it!

    posted on July 22nd, 2010 at 6:39 pm

  671. 671 On July 23rd, 2010, DaniLeigh805 said:

    As far as where to find glycerin, it’s sold in the cake decorating section at Michael’s craft stores, also!

    posted on July 23rd, 2010 at 5:01 am

  672. 672 On July 24th, 2010, Fern said:

    I have a question, “Is this fondant the same as making it out of marshmallows?” I saw that fondant can be made with marshmallows as well.

    posted on July 24th, 2010 at 2:00 am

  673. 673 On July 24th, 2010, Kayla said:

    Am I able to make sugar flowers out of your fondant recipe? Thanks for any help you give me… :)

    posted on July 24th, 2010 at 4:43 am

  674. 674 On July 24th, 2010, Shannon said:

    Hi Athens, I found it in the pharmacy. I am pretty sure it is the same thing…at least I hope so. :-)

    posted on July 24th, 2010 at 5:18 pm

  675. 675 On July 26th, 2010, Darcy said:

    The fondant turned out great and tasted great but starting drying and cracking on the cake before I even finished decorating. Did I use too much of the sugar? What did I do wrong? Thanks.

    posted on July 26th, 2010 at 1:09 pm

  676. 676 On July 26th, 2010, Kim said:

    Hey.! I am going to make this recipe in a couple of days. I’m just missing the glycerin and the vegetable shortening. I =t would be my first time making fondant, i want to take my baking to the next level. :) I wanted to ask you a couple of things. Is this fondant yummy? I mean you know people make fondant and its super yuck and un edible. I want a tasty fondant, is this recipe tasty? :) and can I knead the dough in a kitchen aid mixer with the dough hook? can I make this whole recipe with the mixer? thank you so much for your help!

    posted on July 26th, 2010 at 4:36 pm

  677. 677 On July 27th, 2010, mar said:

    hey!i’ve been searching for a fondant recipe that works for sometime now..i think i’ve finally got it!i have a wuestion though how much does this recipe make?my girlfriend and i realy want to start a small bakery bussines and we also want to do cakes..if you could reply back to about how much it makes that would be great!MAHALO!

    posted on July 27th, 2010 at 1:29 am

  678. 678 On July 29th, 2010, Julie McKenna said:

    Easiest way to buy glycerin — just go see your local pharmacist. They’ll sell you a small container! Always in stock…

    posted on July 29th, 2010 at 1:08 pm

  679. 679 On July 29th, 2010, melanie gabriel said:

    hi your fondant recipe is great,only problem is i cant colour it, it is crumbling when i add colour. also can i use it for figures and to cover a cake? please help me. thanks a million. appreciate it. melanie

    posted on July 29th, 2010 at 1:45 pm

  680. 680 On July 30th, 2010, Robyn said:

    hi there. Love the pictures of the cakes made and the recipe. My only question is, is there a way to make fondant without gelatin or can it be replaced with tapioca as I am muslim and do not consume anything with gelatin in it.
    Thanks in advanced
    and again love the site. Very very helpful

    posted on July 30th, 2010 at 12:45 am

  681. 681 On July 30th, 2010, Sharmin said:

    For those looking for glycerin, i found mine at Michaels craft store near the baking supplies.

    posted on July 30th, 2010 at 1:58 pm

  682. 682 On July 30th, 2010, frosty said:

    It took me forever and I don’t know how many stores to find it, but they sell glycerin in the baking aisle at Hobby Lobby. Hope this helps!

    posted on July 30th, 2010 at 8:39 pm

  683. 683 On July 31st, 2010, Ray said:

    How cani make fondant frosting but not rolled fondant?
    I knwo how to make a roll fondant but i need to know how to make the icing or frosting to decorate.
    How do i do it?

    posted on July 31st, 2010 at 1:57 am

  684. 684 On August 1st, 2010, Lize said:

    You can also try a good drugstore for glycerine.

    posted on August 1st, 2010 at 6:40 am

  685. 685 On August 1st, 2010, julia said:

    I love the pics as well!

    posted on August 1st, 2010 at 11:27 pm

  686. 686 On August 3rd, 2010, hussaina nakom ado said:

    your fondant recipe is just splendid especially for me as a beginner.

    posted on August 3rd, 2010 at 6:51 am

  687. 687 On August 3rd, 2010, Athena said:

    where can i get gelatin?

    posted on August 3rd, 2010 at 3:13 pm

  688. 688 On August 4th, 2010, nubby said:

    this recipe is great, although dont know where i can get some of the ingredients

    posted on August 4th, 2010 at 1:00 am

  689. 689 On August 4th, 2010, Kierra said:

    How do you store the left over fondant??

    posted on August 4th, 2010 at 9:00 am

  690. 690 On August 4th, 2010, Momsie Gracie said:

    if you live anywhere in Canada – you can buy your glycerin in any BulkBarn store – amongst other baking products that could be of big help.

    posted on August 4th, 2010 at 7:22 pm

  691. 691 On August 6th, 2010, Natasha said:

    Hi
    I am a novice in cupcake decorating. May I know how do I prevent the top of my cupcakes from cracking when I bake them?
    I have tried baking the cupcakes on numerous occassions but the surface seems to crack.
    Kindly advise.
    Thanks

    posted on August 6th, 2010 at 10:02 pm

  692. 692 On August 7th, 2010, madi said:

    Glycerin is sold at a store called jo-ann wich is mostly a fabric store but it has it and there is alot of those stores around… i hope i helped someone :)

    posted on August 7th, 2010 at 4:39 am

  693. 693 On August 7th, 2010, Samantha O. said:

    Just to let everyone know I just got back from Michaels Craft Store and they carry glycerine for about 3.00

    posted on August 7th, 2010 at 10:35 pm

  694. 694 On August 9th, 2010, evelyn pereira said:

    can u plz tell me the msrments in cups or tsp or tell me how much is one pound

    posted on August 9th, 2010 at 3:18 pm

  695. 695 On August 11th, 2010, LINDA said:

    DON’T KNOW IF YOU STILL NEED THIS QUESTION ANSWERED (I JUST FOUND THIS GREAT SITE!) BUT GLYCERIN CAN BE FOUND AT ANY PHARMACY. I ALWAYS GET MINE AT WALGREENS. NOT SURE WHAT SECTION ANY MORE BUT USED TO BUY IT TO MAKE GIANT SOAP BUBBLES FOR THE GRAND KIDS. IT MAY HAVE BEEN WITH THE PEROXIDE AND STUFF LIKE THAT.

    posted on August 11th, 2010 at 12:10 am

  696. 696 On August 13th, 2010, Amy said:

    Thank you soooo much. I fell in love with making fondant on the first try thanks to your recipe. I hope to send you pic soon. Now, if I don’t use it until morning, do I refrigerate it, or leave the air-tight container out? I thought this question might help future users.
    Amy

    posted on August 13th, 2010 at 2:30 am

  697. 697 On August 13th, 2010, FNG said:

    Hello, I wanted to know how to store the leftover fondant.
    Can we put it in the refrigerator, or just in a container??? And how long will it last? Thanks

    posted on August 13th, 2010 at 2:49 pm

  698. 698 On August 16th, 2010, Natalie Pidik said:

    I am very new to fondant and I happen to already have a question, and sadly I am sure it has an obvious reply. But I was looking at the recipe and got a little bit confused by the amount of confectioners sugar. Its says, 2lbs 10x??? what do you mean, by that? What I got from it was 2lb times 10…which seems like a lot. But I am new to the art of fondant and have to admit a little embarassed to even ask, but DO you mind clarifying that for me?

    thanks you!
    Natalie

    posted on August 16th, 2010 at 4:12 am

  699. 699 On August 20th, 2010, Becky said:

    Wondering if you have instuctions on how to make that “BOY” cake. I am doing a baby shower in a couple weeks and love the Block letters.

    posted on August 20th, 2010 at 12:46 am

  700. 700 On August 21st, 2010, Emoke said:

    Thank you for the recipe. My question is how can I color the fondant?

    posted on August 21st, 2010 at 4:05 pm

  701. 701 On August 26th, 2010, Ashley said:

    Hi there! Your recipe looks awesome, I just wanted to know if you could substitute the almond extract for vanilla :) Thanks.

    posted on August 26th, 2010 at 6:06 am

  702. 702 On August 28th, 2010, Martha Taylor said:

    Thank you for the recipe. My son’s 45th birthday is comming up and I am going to attempt to make a skull cake for him. Carving the cake shape and covering it with fondant. I want it to be totality homemade snd this sounds like a great fondant recipe. If it turns out I’ll send a picture.

    posted on August 28th, 2010 at 7:25 am

  703. 703 On August 28th, 2010, Jenna said:

    Hey, im 16 and i used this recipe, it turned out great, the only thing is i didnt have a rolling pin, so it was a bit cracky, and it was two days old when i put it on the cake, next time ill get a rolling pin and put it on the cake immediatly, and i know it will be supurb!! thanks a ton. :)

    posted on August 28th, 2010 at 8:21 am

  704. 704 On August 31st, 2010, Brit said:

    thank you this by far the best recipe of fondant i have found thus far

    posted on August 31st, 2010 at 1:05 am

  705. 705 On August 31st, 2010, Simone said:

    Hi CookDuke! I’m dying to try your recepie but I need to find out exactly what some of the ingredients are as I’m in South Africa and I’m not that savvy on baking things. What are the following 2 items? “10X confectioners’ sugar”
    “white vegetable shortening” – I can’t wait to try it out I have so many ideas I want to see if I can get them to the stage that yours comes out.

    Thanks for the great help!!

    posted on August 31st, 2010 at 4:06 pm

  706. 706 On September 2nd, 2010, stephanie said:

    what is the 10X for? it messed up on my last comment

    posted on September 2nd, 2010 at 12:11 am

  707. 707 On September 2nd, 2010, tara said:

    hey if you make a cake with fondant can you put any icing on the cake before putting the fondant ontop? like any flavor icing

    posted on September 2nd, 2010 at 3:58 am

  708. 708 On September 8th, 2010, Rian said:

    10X refers to the number of times the sugar is processed to produce fine powder.

    Powdered sugar, 10X sugar, confectioner’s sugar (0.060 mm), or icing sugar (0.024 mm) are equivalent to one another.

    posted on September 8th, 2010 at 6:11 am

  709. 709 On September 10th, 2010, Bukkie said:

    Please im a bit confused. im a novice that just took up baking as a hobby. Is confectioner’s sugar the same as icing sugar?

    posted on September 10th, 2010 at 12:35 am

  710. 710 On September 13th, 2010, Linda said:

    Looking for fondant receipe and your website came up. Will try it. Website is very informative. Does me well to see so many people responding to your fondant receipe. Has to be good.
    FYI: not knowing where everyone is from, the glycerin(for food) is in the baking aisle. I found mine at Kroger and King Soopers Stores.

    posted on September 13th, 2010 at 4:57 am

  711. 711 On September 14th, 2010, Linda said:

    Cookduke: Do not know what it means at the beginning of my comment, (Your comment is awaiting moderation)?? Please explain. Thanks

    posted on September 14th, 2010 at 11:10 am

  712. 712 On September 14th, 2010, Linda said:

    One more question please. If I’m not going to roll my fondant for a couple of days, should I refrigerate it or leave it in tight container sitting somewhere?

    posted on September 14th, 2010 at 11:46 am

  713. 713 On September 22nd, 2010, Courtney said:

    Hi! I LOVED your recipe and it was very easy to follow and make! My only concern is that when I was trying to roll my fondant and to color it, it was so sticky I kept having to add more confectioners sugar to get it off my hands and granite counter top. Is there a trick or something I’m missing?
    Also how long do you let your cakes sit or cool before doing the crumb layer and how long after that until you do the fondant? My cakes were very soft, and broke apart a lot in my first attempts at doing this all!
    Thank you!!

    posted on September 22nd, 2010 at 7:08 am

  714. 714 On September 24th, 2010, Alicia Rubio said:

    how much fondant does it make because i need to know

    posted on September 24th, 2010 at 2:55 am

  715. 715 On September 25th, 2010, Shellie said:

    I want to email my story and photos but I keep getting the mailer demon msg about an invalid address, please help.

    posted on September 25th, 2010 at 5:48 am

  716. 716 On September 28th, 2010, Amanda said:

    I was wondering exactly how much water you used? I did everything as said, and it still turned out sticky, so maybe I used too much water..? I’m so determined to do this for my son’s first bday!

    posted on September 28th, 2010 at 1:08 am

  717. 717 On September 30th, 2010, renu said:

    I made this fondant and it looks great but next day it became too loose. how can i make it stiff to be able to roll it?

    posted on September 30th, 2010 at 5:25 am

  718. 718 On October 2nd, 2010, Cooking Mama said:

    hi, love the fondant recipe, just wondering how would you tint it black without using too much black coloring, i heard black leaves a bad taste if you use too much? Thank you!

    posted on October 2nd, 2010 at 1:37 am

  719. 719 On October 12th, 2010, Tianna said:

    I ? to bake and i always wanted to use fondant , this site really helped me now i make it with cake all the time!

    posted on October 12th, 2010 at 5:27 am

  720. 720 On October 12th, 2010, Tianna said:

    i dont know why my message put the ? it was suppose to say love

    posted on October 12th, 2010 at 5:28 am

  721. 721 On October 15th, 2010, Yan said:

    Hi, thank you for sharing your knowledge with us. I have a few questions:
    1. If I put bread underneath the fondant in a sealed container, do I still need to use plastic wrap?
    2. If i leave the container at room temp, how long will it lasts before turning bad?
    3. How do I know when to throw the unused fondant away?
    4. If I take a fondant out of the fridge, is there anything I need to do before using e.g. warm it up?

    posted on October 15th, 2010 at 3:01 am

  722. 722 On October 17th, 2010, T said:

    How much is 2 pounds of powdered sugar? In measurement of cups?
    Is that sifted?

    posted on October 17th, 2010 at 4:31 am

  723. 723 On October 18th, 2010, Grace Rodriguez said:

    I just wanted to say that i tried your recipe and i loved it!!! it was the perfect fondant recipe, i have a pic of the cake but i dont see where i can upload it.

    posted on October 18th, 2010 at 1:42 pm

  724. 724 On October 24th, 2010, PAIGE said:

    Just wanted to say I use this recipe and this one only and the only time it has ever gone wrong it was my fault.

    posted on October 24th, 2010 at 2:43 am

  725. 725 On October 25th, 2010, collin said:

    i need help it is so stikey

    posted on October 25th, 2010 at 3:07 am

  726. 726 On October 25th, 2010, Diana said:

    i don’t understand the amount of the confectioners’ sugar how much confectioners’ sugar do i need? is it just 2′lb
    or do i need 20 lb.because that’s alot of sugar
    thanks’diane

    posted on October 25th, 2010 at 8:52 pm

  727. 727 On October 27th, 2010, Lady said:

    Wonderful recipe! Thanks! Btw, I substituted almond with vanilla and it still turned out great

    posted on October 27th, 2010 at 5:03 pm

  728. 728 On October 31st, 2010, Annette Doyle said:

    I was wondering what is the best kind of cake mix to use the fondant on? also if making a box how do you keep the corners smooth once you cut the fondant?

    posted on October 31st, 2010 at 7:16 pm

  729. 729 On November 2nd, 2010, Dee said:

    Have made the first batch of your fondant and it is great..need to add some corn starch(it turned out sticky..I live in FL). Thank you so much for the recipe, the box stuff is bad but have heard you can and flavoring to it and it makes it taste better. Not going to do that now that I have found this one. I do have a question though. I would like to make choc and not just for the color, my daughter has requested it. Is there any way to add it to this recipe? Thank you again!

    posted on November 2nd, 2010 at 1:01 pm

  730. 730 On November 7th, 2010, saima said:

    hi!
    i followed your fondant recipe but my fondant turned out to be crumbly, not elastic at all. i really want to create something for my son’s birthday and i want to try the fondant again. what’s your tip at adjusting a crumbly fondant. i kneaded more shortening but to no avail! i even tried adding more corn syrup but nothing happened! i cant roll out my fondant, it is at best a more manageable short bread dough nothing elastic that i can create something out of. I would really appreciate if u could help me .

    saima

    posted on November 7th, 2010 at 4:45 pm

  731. 731 On November 9th, 2010, oKEOMA said:

    THANKX A BUNCH FOR THIS FONDANT RECIPIE.
    IM VERY CONVERSANT WITH MAKING SUGAR PASTE ANFD THAT CAN BE TEDIOUS SOME TIMES. IM GETTING SO MUCH DIRECTION FROM JUST READING THE POSTS AND THINK I CAN GIVE IT A SHOT.
    THANKS AGAIN.

    posted on November 9th, 2010 at 4:59 pm

  732. 732 On November 13th, 2010, Charlotte said:

    Hi! My aunt is getting married in a year and she asked me to make her cake. I’m excited and nervous at the same time, though after reading the reviews on your fondant my mind was put at ease! I’m now excited to play and practice with this recipe! Also, does altitude have an effect on the quality? I live in a high elevation area.

    posted on November 13th, 2010 at 2:58 am

  733. 733 On November 14th, 2010, Carly said:

    Hello i am looking forward to trying out this recipe, however i am making it for people who do have a nut allergy, instead of almond extract, will vanilla extract do the same job?

    posted on November 14th, 2010 at 4:59 pm

  734. 734 On November 16th, 2010, trey said:

    love the resipy im only 13 and its easy for me to do thanks

    posted on November 16th, 2010 at 12:40 am

  735. 735 On November 17th, 2010, Jennifer Dobler said:

    Thank you so much for sharing your fondant recipe. I noticed in the recipe it calls for almond extract. I am allergic to almond and I plan on making my own wedding cake. Can I substitute a different extract for the almond?
    Thanks,
    Jennifer Dobler

    posted on November 17th, 2010 at 8:48 pm

  736. 736 On November 25th, 2010, Another First Timer said:

    I love this fondant recipe! The first batch I made, I left the sticky fontant in the bowl and slowly added sugar until I reached the proper consistency. The second batch I made, I used my kitchen Aid. It was way easier than hand kneading! It turned out as good as the first batch. I colored it last night. I love it. The only problem I have now is. . . what is an easy way to get the rolled fondant onto the cake?!?

    posted on November 25th, 2010 at 12:22 am

  737. 737 On November 27th, 2010, Pina said:

    It took a long time but I finally found a recipe for fondant, with simple ingredients. I made the fondant last night with the colors I needed, it was a little sticky at first but then I rubbed some shortening on my hands and I rolled it out on a plastic film. It came out beautiful, my daughter ended up enjoying making the decorations for a too simple brownie cake and it came out looking wonderful, wish I could include it with this comment. Thanks for a great recipe.

    posted on November 27th, 2010 at 8:36 pm

  738. 738 On November 28th, 2010, dang said:

    my microwave broke../…is it okay to dissolve gelatin on stove top?

    posted on November 28th, 2010 at 3:30 am

  739. 739 On November 29th, 2010, rose anne said:

    hi, this recipe is really helpful. However, I wonder if the fondant covered cake will last until 4-5 days from now. I’ll be leaving so I made the cake earlier. I used red velvet with buttercream frosting- I hearc this frosting doesnt need to be refrigerated.

    posted on November 29th, 2010 at 2:00 am

  740. 740 On December 1st, 2010, shelly said:

    my daghter loves my cakes like i just put one in the oven and were make the icinig right now i would have never got throu with out this recipe

    thanks

    posted on December 1st, 2010 at 12:10 am

  741. 741 On December 2nd, 2010, Cori said:

    Who knew fondant was so easy to make?! I’ve wanted to try my hand at decorating cakes with fondant for a long time, because it reminded me of polymer clay, and I’m an adept sculptor with Sculpey. Thank you so much for sharing your recipe.

    Also, I’m the sort of person who takes the time to read other people’s comments on blogs, just in case more helpful hints pop up. Allow me to say that your “cornstarch puff” idea is GENIUS!

    posted on December 2nd, 2010 at 5:10 pm

  742. 742 On December 6th, 2010, Bibi said:

    I don’t know what over half the ingredients in that list are and/or where to get them… (i’m not from england/america…wherever this site is from… i’m european so i might just not understand the names + what’s more likely: i have no cooking experience at once… i tried to make fondant with marsmallows…. its became some kind of thick very good tasting iceing for my cake and cupcakes tho, so it’s all good :) i managed to make a pan filled with fondant before but it was so hard… it was like a rock :s i didnt get it out the pan :s )

    1 Tbsp of unflavored gelatin (what’s gelatin? i thought it were plasticlooking leaves, if not …idk what it is :( )
    1/4 cup of cold water (uh… :p ofc i know what water is)
    1 tsp of almond extract (never seen it in a store)
    1/2 cup of light corn syrup (If a corn syrup is not available, you can substitute it with a sugar syrup made with 1-1/4 cups sugar and 1/3 cup water, boiled together until syrupy) (corn syrop never heard of…i do have a bottle of sugar syrup but its bad tasting sugar… that lightyellowcolored sugar … made of the sugar thingies in egypt)
    1 Tbsp of glycerin (some recipes say it’s optional, believe me, it’s a must) (my biology teacher told me glycerin is part of creams and stuff :s so why would u use it in food and where would u get it :s i cant exactly put a face cream in a cake can i :s )
    2 lbs 10X confectioners’ sugar (whats confectioners…and why 10times? do i need 10bags of a kilo of sugar? :s my mom’ll go insane…)
    1/2 tsp of white vegetable shortening (… once again, never heard of… something short white and vegetable… hmm cauliflower in a cake seems weird so i’ll just close my mouth :x )

    posted on December 6th, 2010 at 5:05 pm

  743. 743 On December 14th, 2010, joelle said:

    your able to eat it right?????? cause i think you can but i am not sure!

    posted on December 14th, 2010 at 11:38 pm

  744. 744 On December 14th, 2010, natalie said:

    do you have to use a wooden spoon and thanks for the recipe!!!!!!!!

    posted on December 14th, 2010 at 11:46 pm

  745. 745 On December 16th, 2010, Staci said:

    THANK YOU THANK YOU THANK YOU!
    for this recipe I cannot believe I was able to successfully make fondant! I am not a good baker, but I put a lot of heart into trying! I made the fondant, but I am trying to figure out how to make something totally awesome with it.
    Thank YOu again

    posted on December 16th, 2010 at 4:09 am

  746. 746 On December 16th, 2010, helpful hubby said:

    For all of you looking for glycerine, food-grade glycerine (not the stuff you find in pharmacies for external use only) is also used for making wine. So if you can’t find it in the baking/candymaking supplies, you can look up wine-making suppliers.

    posted on December 16th, 2010 at 4:08 pm

  747. 747 On December 19th, 2010, Baba said:

    Bibi….It seems that u havent baked before so forget about it… its not ur thing…Go out and buy one for urself :)

    posted on December 19th, 2010 at 10:57 pm

  748. 748 On December 21st, 2010, Erin said:

    Hi! I have a nut allergy- can i substitute almond extract for vanilla extract??

    posted on December 21st, 2010 at 7:26 am

  749. 749 On December 21st, 2010, paul said:

    you can make fondant stick to fondant if you put a tiny drop of water and it will stick

    posted on December 21st, 2010 at 9:17 pm

  750. 750 On December 23rd, 2010, Sarah said:

    im 13 years old and my fondant came out so perfect and i made the most awesome birthday cake for my neighbors daughter!! :D

    posted on December 23rd, 2010 at 5:13 pm

  751. 751 On December 25th, 2010, eva said:

    Hi,Duke! Can I use glucose instead of corn syrup,or if I make my own syrup (sugar+water) can I use glucose instead of glycerine? Tnx

    posted on December 25th, 2010 at 8:34 pm

  752. 752 On December 25th, 2010, eva said:

    I also want to know how can I get my fondant glossy. Last time I made a fondant cake (with the similar recipe for the fondant) was ok but there wasn’t any shine my cake and also the colors got lighten (the extra ones rolled in plastic and still in my fridge still got the wonderful color)

    posted on December 25th, 2010 at 8:38 pm

  753. 753 On December 25th, 2010, eva said:

    and a last one question :) I’m bulgarian (Bulgaria,Europe,Balkans..so excuse me if there any mistakes in language) and here there isn’t shortening..there is a palm oil looks like butter and is snowy white..do you think I can use it instead?

    posted on December 25th, 2010 at 8:45 pm

  754. 754 On December 27th, 2010, kelsey said:

    Hey, thank you for the tips on how to make fondant. All the other sites were either videos or really confusing, you broke it down and made it easy. I shpuld blow everyone away with my cake with your tips=)
    Kelsey

    posted on December 27th, 2010 at 4:44 am

  755. 755 On December 27th, 2010, Carry said:

    Cook Duke, i will take care of this one,

    Dear Bibi post # 623 I think you probably just need a little bit more exposure or experience in cooking and baking, and specifically cake decorating. These are the same terms used by English speaking people in European countries. Maybe you can ask someone in your own country ( you did not specify which European country and it’s a pretty big continent). Your written English is pretty good so I am sure you can find someone with a good cooking knowledge base who can help you source the ingredients. Instead of 10x you may ask for icing sugar, confectioners sugar or powdered sugar. If you want to be more specific you, you may ask the same individual who is helping with the translation, what the best brand of sugar is specifically for making cake decoration or icing. It is not regular sugar that you use in your coffee. If
    you read the previous posts, all your questions have already been answered.
    Hope this helps.

    posted on December 27th, 2010 at 9:06 pm

  756. 756 On December 28th, 2010, Kaori said:

    What does the glycerin do? Where can I get it? And how much fondant does this recipe make?

    posted on December 28th, 2010 at 4:52 am

  757. 757 On January 2nd, 2011, kishmish said:

    How long can we store foundant after we hav made it
    & should it be stored in the fridge or the freezer
    plz tell =)

    posted on January 2nd, 2011 at 6:30 pm

  758. 758 On January 3rd, 2011, Stephanie said:

    Can the almond extract be substituted with vanilla extract due to allergies??

    Thanks!!

    posted on January 3rd, 2011 at 3:50 am

  759. 759 On January 4th, 2011, girlyg75 said:

    to answer bibi questions…. shortning is basicly like the grease that hardens from bacon. its calls Crisco here. and confectioner 10 is just a label. its the powdery sugar so make sure you get the right kind. it wont make right.for any one else if you can answer me where i can get some glycerin.

    posted on January 4th, 2011 at 10:12 pm

  760. 760 On January 5th, 2011, ~Randee~ said:

    2 lbs 10X confectioners’ sugar….what does that mean???

    posted on January 5th, 2011 at 8:17 am

  761. 761 On January 6th, 2011, B. said:

    I don’t have a microwave…can this be done on stovetop?
    Thanks,
    B.

    posted on January 6th, 2011 at 6:48 pm

  762. 762 On January 7th, 2011, Tara said:

    Hi i was just wondering if you use the fondant to cover the cake (white) as well in the first picture or you use regular icing?

    posted on January 7th, 2011 at 5:11 am

  763. 763 On January 7th, 2011, roni said:

    Hey What’s white vegetable shortening?
    Where can I buy it?

    posted on January 7th, 2011 at 12:20 pm

  764. 764 On January 8th, 2011, Jessie said:

    I’m fairly new to the world of fondant and have been using store bought. We all know what that tastes like -yucky- and although I love working with it I wasn’t satisfied with the taste. At first I didn’t realize that it was possible to make it yourself but I started looking for recipes and I came across yours. I LOVE it!!! OMG!!! I will never buy fondant again! And I was amazed at how simple it was. Anyone can make it! I’m hooked :)

    posted on January 8th, 2011 at 9:12 am

  765. 765 On January 10th, 2011, Jade said:

    I am self teaching myself to make pastries and well someday i want to open up a bakery. ^^ thanks for posting

    posted on January 10th, 2011 at 10:18 pm

  766. 766 On January 13th, 2011, Caleb F said:

    Damn!!I lot of people like fondant. Must be worth it

    posted on January 13th, 2011 at 8:04 pm

  767. 767 On January 13th, 2011, arron a said:

    December 6th, 2010, Bibi said:
    I don’t know what over half the ingredients in that list are and/or where to get them… (i’m not from england/america…wherever this site is from… i’m european so i might just not understand the names + what’s more likely: i have no cooking experience at once… i tried to make fondant with marsmallows…. its became some kind of thick very good tasting iceing for my cake and cupcakes tho, so it’s all good i managed to make a pan filled with fondant before but it was so hard… it was like a rock :s i didnt get it out the pan :s )

    1 Tbsp of unflavored gelatin (what’s gelatin? i thought it were plasticlooking leaves, if not …idk what it is )
    1/4 cup of cold water (uh… :p ofc i know what water is)
    1 tsp of almond extract (never seen it in a store)
    1/2 cup of light corn syrup (If a corn syrup is not available, you can substitute it with a sugar syrup made with 1-1/4 cups sugar and 1/3 cup water, boiled together until syrupy) (corn syrop never heard of…i do have a bottle of sugar syrup but its bad tasting sugar… that lightyellowcolored sugar … made of the sugar thingies in egypt)
    1 Tbsp of glycerin (some recipes say it’s optional, believe me, it’s a must) (my biology teacher told me glycerin is part of creams and stuff :s so why would u use it in food and where would u get it :s i cant exactly put a face cream in a cake can i :s )
    2 lbs 10X confectioners’ sugar (whats confectioners…and why 10times? do i need 10bags of a kilo of sugar? :s my mom’ll go insane…)
    1/2 tsp of white vegetable shortening (… once again, never heard of… something short white and vegetable… hmm cauliflower in a cake seems weird so i’ll just close my mouth )

    posted on January 13th, 2011 at 8:09 pm

  768. 768 On January 13th, 2011, Debbie Morales said:

    I’m going to try my hand at this, wish me luck. But what size cake does your recipe cover. I need to cover a 10″, 8″ and 6″ topsy turvy cake.
    Thank you for the help
    Deb

    posted on January 13th, 2011 at 10:11 pm

  769. 769 On January 16th, 2011, Confused said:

    where do you find glycerin? is it in the cooking section? becasue i’ve asked around and people have used it for bubbles and making sweaters softer. Im so excited to try this recipe but i just cant find the glycerine.

    posted on January 16th, 2011 at 8:20 pm

  770. 770 On January 18th, 2011, baylea coppinger said:

    thank you soooo much i have been looking for a fondont resipe everywhere now i have one thank you so much !!!! :)

    posted on January 18th, 2011 at 12:43 am

  771. 771 On January 21st, 2011, Amanda said:

    I have no experience in making fondants (or baking) so I would like to ask if Almond syrup could work as a substitute for almond extracts? Or are they completely different?

    posted on January 21st, 2011 at 6:22 pm

  772. 772 On January 25th, 2011, Cavik said:

    Ive been looking everywhere for a fondant recipe for cakes i like to make, And you finally helped me find it. Thanks! :)

    posted on January 25th, 2011 at 9:42 pm

  773. 773 On January 27th, 2011, Seleste said:

    cant wait to make fondant btw where do you get glycerin

    posted on January 27th, 2011 at 4:25 pm

  774. 774 On January 28th, 2011, Amy said:

    Loved this recipe. Much better than the Marshmallow fondant which tends to be greasy and chewy to me. And this also taste great! Thanks!

    posted on January 28th, 2011 at 3:55 am

  775. 775 On January 29th, 2011, Mary Allis said:

    I used this recipe for a project and it turned out great i know how to make fondant now and im thanking this website. When i made the fondant i put a little food coloring in it to make my color for the rose i wanted on my poundcake cupcake it tasted great and lots of people liked it. Now people ask me how did you make that and i say its a secret thankyou for this website it helped a lot!!! P.S it tastes great

    posted on January 29th, 2011 at 9:42 pm

  776. 776 On January 29th, 2011, Halli said:

    I absolutly loved this fondant it was great and i cant wait to make more i used it for a project my sons party it was great i made a toy truck and a little toy man for his party he was so happy that he cried!!!

    posted on January 29th, 2011 at 9:46 pm

  777. 777 On January 31st, 2011, frusterated said:

    my fondant turned out sticky and kind and runny… what did i do wrong? how do i make sure i dont do it again and how do i fix it ?

    posted on January 31st, 2011 at 12:43 am

  778. 778 On January 31st, 2011, Allie said:

    Is there a way to harden fondant? I see in one of the pictures above that they have ribbon that has not fallen, I’ve tried that before but it never worked, the top just fell down and squished against the bottom. I have not used your recipe yet but I plan to do so soon. Also, the other recipe I used was very sticky, I added more confectioners’ sugar but then it ended up cracking and greasy all at the same time… Hopefully this recipe does not do the same, but if you have an idea as to what I did wrong please let me know. Thanks.

    posted on January 31st, 2011 at 8:47 pm

  779. 779 On February 13th, 2011, rebecca calkins said:

    Do you think its ok to freeze left over fondant and if it does get alittle what ingrediant would you add to make it moist again after freezing?

    posted on February 13th, 2011 at 9:46 pm

  780. 780 On February 14th, 2011, Jerry Bledsoe said:

    Hi I have loked all over town and Odessa for glycerin and cant’t find it, do you have any suggestions for a substitute or can you tell me how to get it.

    Thank You

    posted on February 14th, 2011 at 4:48 am

  781. 781 On February 15th, 2011, Ron,Kimmerly said:

    can fondant be used for pets such as Dogs,Cats, and so on my wife makes baked goods for pets and can you sugest sum ideas.

    posted on February 15th, 2011 at 12:17 am

  782. 782 On February 20th, 2011, Kay said:

    This fondant worked perfectly for me, and tastes great!

    Anyone looking for glycerin, check out a pharmacy or drug store, its very common. Its a liquid used to put on minor burns. But it is edible, I just wouldn’t drink the whole bottle.

    posted on February 20th, 2011 at 9:38 pm

  783. 783 On February 23rd, 2011, Cor111 said:

    Thank you for this recipe I just had a quick question when I make my fondant it always end up sticky and I end up using a ton of cornstarch just so I can get it to roll out, I was wondering if I am doing something wrong, I do live in Canada and it is fairly humid here. I know that if I add any more sugar then the recipe it will start to get elephant skin texture, once again thank you and I hope to hear back.

    posted on February 23rd, 2011 at 10:11 pm

  784. 784 On February 24th, 2011, Lorri Nelson said:

    Would love to try your recipe for fondant…..but what does 10X confectioners sugar mean?

    posted on February 24th, 2011 at 6:47 pm

  785. 785 On February 24th, 2011, Rebecca said:

    thank you for telling me the recipe for fondant i could really use them for my cakes thank you so much.

    posted on February 24th, 2011 at 9:53 pm

  786. 786 On February 25th, 2011, Jamie said:

    hello..im so excited to try your fondant recipe i hope it will turn out fine…anyways i want to ask what do you mean about (2 lbs 10X confectioners’ sugar ) i dont understand the 10x means..hope to get your reply as soon as possible so i can fullfill my dream on making a fondant cake from scratch since i havent tried to make a fondant covered cake

    posted on February 25th, 2011 at 5:53 am

  787. 787 On February 26th, 2011, Kim said:

    I got all my supplies for the fondant at Walmart. The glycerin is in the pharmacy department in the first aid section. Walmart is sooo much cheaper. I made the fondant and it’s very easy to do. I was a bit hesistant at first but I thought I would give it a try. So glad I did. But the problem I found is that it’s too sticky. I read the response to make a cornstarch puff but I have to go out and get some more cornstarch. Do you use a paper towel to make it? Why is it sticky? Did I do something wrong? It tastes yummy. Thanks

    posted on February 26th, 2011 at 9:26 pm

  788. 788 On March 3rd, 2011, wallawalla onions said:

    how can you color fondant?? can u reply please????

    posted on March 3rd, 2011 at 1:25 am

  789. 789 On March 6th, 2011, Anne said:

    Please help! I need to know how much fondant this recipe makes so I can figure out how many batches I need to make, and how much glycerin I need to buy.

    posted on March 6th, 2011 at 3:09 am

  790. 790 On March 7th, 2011, zee gonzales said:

    Hi

    I live in the Caribbean and fondant always melt with the heat.

    Any suggetions?

    I NEED A FONDANT RECIPE THAT CAN STAND THE HEAT HERE.

    THANKS

    posted on March 7th, 2011 at 3:38 am

  791. 791 On March 13th, 2011, Crystal said:

    I used your fondant recipe to make my son’s spiderman birthday cake and it turned out AMAZING! The whole family loved it! The only thing I did differently was that I added my food coloring to the water in the beginning and it seemed to work fine for me. Please check out my final product here and let me know what you guys think: funandfabulouslife.blogspot.com/2011/03/watch-out-betty-crocker.html

    Thanks again for the great recipe and instructions! This was my first time and it worked perfectly!!

    Happy Baking!

    posted on March 13th, 2011 at 5:19 pm

  792. 792 On March 20th, 2011, isabell said:

    cakes so cute love recipe it fabulis 5star rating for me!

    posted on March 20th, 2011 at 7:49 pm

  793. 793 On March 21st, 2011, Katrena said:

    Thank you so much for the really easy fondant recipe. It tastes amazing. Regular bakery fondant is absolutely horrible. I was a first timer of making fondant and it turned out excellent. It was very easy to work with. The most time consuming part of the whole process was coloring the fondant. Which in the end was not really that bad at all.

    PS…after reading the reviews, I also found Glycerin at Michaels craft store.

    posted on March 21st, 2011 at 6:46 pm

  794. 794 On March 27th, 2011, Eddie said:

    recipe for te fondant cake..I long would I bake the 2 8 roundcakes? the typical 35-40 mins?

    posted on March 27th, 2011 at 1:29 pm

  795. 795 On March 28th, 2011, Mandy said:

    I tried this recipe, and though it tasted great (like PEZ candy, Mmm) I could not get the consistency right… I had to add a ton more sugar… once I had the proper consistency I could not get it rolled out without sticking to the counter top! Please help… what have I done incorrectly???

    posted on March 28th, 2011 at 4:39 pm

  796. 796 On April 1st, 2011, michelle said:

    this fondant tastes so much better than that already made crap. but it does take time. this was my first attempt using fondant but its just not for me. lol i’ll leave it to the pros. But i will say if you’re looking for good tasteing fondant, this is it!!!!! pretty sweet but so, SO SO SO much better than pre made fondant!!

    posted on April 1st, 2011 at 12:21 pm

  797. 797 On April 4th, 2011, Distressed Bride-to-be said:

    Okay, I have been searching for a fondant recipe because I am tired of arguing with bakeries about what I want. The cake itself I think is simple but they want to make the favors that I would like, molded chocolates and cookies in the shape of wedding cakes with the letter L on them, and want to charge me twice as much for the cakes (as I want a groom’s cake too) and to do the wedding favors for me. By just making the favors, groom’s cake (no one wants to make it my way anyways, I want a carrot cake with red and black fondant, butter cream frosting, and a cake topper of a solid white chocolate skull), and the wedding cake myself I will save over $1000 dollars if not more. I really need help with all of the it and would appreciate any help you would be willing to give as far as tips and directions.

    Thanks,
    Dev, the very Distressed Bride-to-be

    posted on April 4th, 2011 at 5:59 am

  798. 798 On April 7th, 2011, First Time Fondant Maker said:

    Hello, I found your site. Tried a batch of fondant. Sure enough to make. When my dough was gooey, I added more powdered confectioner’s sugar and it became pliable, but now it’s on the tough side. I added some shortening and water (my instinct told me) and I hope it’s alright. I am so excited to try decorating my very first fondant cake. I am planning to make a Thomas cake for my son’s 1st Birthday. If successful, I will surely send you photo. Wish me luck!
    Thanks!

    posted on April 7th, 2011 at 7:08 am

  799. 799 On April 10th, 2011, Wendi said:

    I just tried making fondant for the first time and used your recipe. Something went terribly wrong! I double checked that I used all the correct ingredients and measurements, but my fondant came out a sticky, gooey mess! It was literally like glue! Where did I go wrong? I followed every one of your instructions. Help!

    posted on April 10th, 2011 at 11:37 pm

  800. 800 On April 16th, 2011, Linny said:

    Hi-
    I am inspired to try this fondant however I’ve never made it nor am I baker; thou I’m inspired to become one…spicially since I found your receipe with such accolades. I was interested in making a white chocolate or chocolate fondant. Do you have advise or a receipe for that. Thanks!

    posted on April 16th, 2011 at 7:14 pm

  801. 801 On April 20th, 2011, Chelsea said:

    Easy Faundant:

    Get a tub of vanilla whipped frosting and add powdered sugar until dough like in a blinder.

    posted on April 20th, 2011 at 6:26 pm

  802. 802 On April 26th, 2011, Please help said:

    How exactly do I add colour/a particular flavour to my mix and how much of it? ( Im a newb lol =P)

    posted on April 26th, 2011 at 9:18 pm

  803. 803 On May 1st, 2011, joe said:

    hi my name is joe and i wanted to say that i love to bake and this is a great fondant recipe

    posted on May 1st, 2011 at 11:09 pm

  804. 804 On May 4th, 2011, Adell said:

    Hi,

    Is there any replacement for the vegetable shortening please?
    What & how much?

    Thanks & appreciate your response.

    Adell

    posted on May 4th, 2011 at 6:34 am

  805. 805 On May 4th, 2011, TheCookDuke said:

    Hi All

    Many readers ask how much fondant my fondant recipe yields.
    One batch of fondant yields enough fondant to cover two 10” round cakes with enough “leftovers” for decorations.

    Happy Cooking :)

    posted on May 4th, 2011 at 8:30 am

  806. 806 On May 5th, 2011, Crazycakes said:

    Are there any substitutes usable for the glycerin. I know it prevents cracking and a few other things but i would think there may be a substitue that may be more usefull. the walmart in my area has stopped selling it.

    posted on May 5th, 2011 at 8:11 pm

  807. 807 On May 6th, 2011, sabzi said:

    hey!! i made this fondant and it turned out amazing…one problem though…the gelatin we get here is pungent..can this recipe be made without gelatin? please do reply..thnx :)

    posted on May 6th, 2011 at 9:02 am

  808. 808 On May 16th, 2011, Tammy Melton said:

    Not sure if you are still on here…could not find any recent activity since 2010 but just wanted to let you know that I also tried the fondant recipe and it was wonderful…have tasted many and this was the best. Made a big hit with the ones that ate it as well…I substituted the almond flav for vanilla. Thanks so much for sharing :)

    posted on May 16th, 2011 at 4:00 am

  809. 809 On May 16th, 2011, Tammy Melton said:

    ALSO: I tried the “fondant friendly” cake recipe also and it was great as well…Do you have a favorite recipe for buttercream icing?

    posted on May 16th, 2011 at 4:06 am

  810. 810 On May 18th, 2011, Jen said:

    nice, I’m going to try to get into more cake decorating because it looks like it would be a lot of fun. I have a question though, what is the glycerin for (why is it a must)? and where is a good place to get it in a bottle? ’cause I’ve only seen it in pharmacies as a laxitive…

    posted on May 18th, 2011 at 1:23 am

  811. 811 On May 21st, 2011, kawther said:

    hello
    thank you very much .. the recipe is so easy and its good
    ive tried it .. and it worked very good
    thank you so much honey

    posted on May 21st, 2011 at 9:17 am

  812. 812 On May 22nd, 2011, Lizzie said:

    Best recipe EVER!!:)

    posted on May 22nd, 2011 at 11:09 pm

  813. 813 On May 24th, 2011, Itzel said:

    I just wanted to know where to get the glycerin? Is it at a supermarket?

    posted on May 24th, 2011 at 2:04 am

  814. 814 On May 26th, 2011, Josephine said:

    I LOVE this fondant. It’s better then any home made or brand name fondant I’ve ever used.

    posted on May 26th, 2011 at 3:04 am

  815. 815 On May 26th, 2011, Rabea said:

    Amazing! I was so happy with my fondant hahaha i used Agar agar instead of gelatine but it still turned out great.

    posted on May 26th, 2011 at 3:01 pm

  816. 816 On May 28th, 2011, chris said:

    hi i’m 12 yrs old and i love to cook cakes,eat cakes,&decorate cakes.
    if anybody can help me with good ideas by emailing me @chrisnalls12@gmail.com

    thanks,
    chris n.

    posted on May 28th, 2011 at 3:04 am

  817. 817 On May 28th, 2011, jennifer said:

    1. ok for everyone asking where to buy glycerin, you can buy it at a craft store such as michaels, or at a bulk food store ( bulk baron) or at a natural food stores and sometimes in grocery stores, there are two kinds of glycerin, ediable and nonediable, buy the ediable….
    2. this is pretty easy to make, this was my first time making or even using fondant and it was probably a 3 of 10 but i have previous baking experience…
    3. Gelatin is what is used in jello to make it firm..
    4.I used clear vanilla extract instead of almond cause my son is anaflyatic to all nuts and it turned out great!
    5.an easy way to get hte fondaTo color the fondant DONT USE REGULAR FOOD COLORING, IT WONT WORK, you must use icing colors,buy at any cake decorating store, bulk food store etc.
    6. if the fondant is still sticky use corn starch.
    Im not a professional baker but i bake alot and this recipie is awesome!!!! very easy to use. im also in Canada. Im making my own wedding cake come this august and im planning on using fondant then sticking my decorations on it, im not the cookduke but i hope this help everyone until the coolduke can reply. thanks jennifer

    posted on May 28th, 2011 at 9:24 pm

  818. 818 On May 29th, 2011, Lacy said:

    I just wanted to let you know I LOVE your fondant recipe. I have tried the marshmallow fondant and hated it. It is so hard to work with. I was asked recently to make a wedding cake and they wanted it covered in fondant. So, I “googled” and found your site. I made this fondant exactly as you wrote it and it was amazing. When I crawled into bed last night after a long night of decorating I woke my husband up to tell him how wonderful the fondant was and how great my cakes looked. The cake was beautiful! I will use this recipe for ever. It is a keeper for sure! Thanks again!

    posted on May 29th, 2011 at 2:24 am

  819. 819 On May 29th, 2011, cloe said:

    hello,
    thank you for all of these grate tips i will definitly make the fondant. i hope my “experiment” works wish me luck! :)
    Cloe

    posted on May 29th, 2011 at 4:38 am

  820. 820 On May 31st, 2011, Emily said:

    I just tried this recipe for the first time today after giving up on pre-made fondant. I didn’t care for the taste and to get it from the store was beginning to get way to expensive (19$ for a POUND!). All the ingredients were inexpensive and easy to find at our local bulk food store, and the recipe yielded about 30% more than what is sold pre-made, costing easily a third of the price. The texture was nicer and it tasted much better. I used vanilla rather than almond extract, and even though I used regular dark vanilla rather than clear, the fondant still turned out a bright white.

    I do, however, have one question. I tend to like stronger flavours and the 1 tsp of vanilla had a barely perceptible flavour in the over 1 lb of fondant. In other recipes I’m familiar with, I substitute an extra 1 or 2 tsp of flavour for another wet, non-bonding ingredient (water or milk) to enhance the taste. Is this possible with fondant, substituting an extra teaspoon or so of vanilla (or almond, etc) for water in the gelatin? Would this compromise the dough? Or would it be better to just make it as is and simply add an extra teaspoon or two into the dough? I haven’t made fondant enough yet to know if it would effect it in any way, though I can’t see it being much of an issue.

    Alternatively, is it also possible to use a flavoured gelatin, or is it better to use a standard extract?

    posted on May 31st, 2011 at 2:37 am

  821. 821 On June 1st, 2011, Tonya said:

    Just to all who were wondering about where to get the ingrediants…I did find glycerin at Walmart though much looking. It is in the pharmacy department of the store just ask someone in that department and they will point you in the right direction. It is a bottle of liquid not solid. I wondered whether it was safe to put in food…so I went to the web address stated on the lable and it seems to be fine to injest. I also researched it elseware on the net. Anyway…the vegatable shorting is Crisco to put it plainly..make sure and get white not yellow. And now that I have found all of the right stuff…lol..I’m going to try and make some of this stuff.

    posted on June 1st, 2011 at 2:25 pm

  822. 822 On June 4th, 2011, unknown said:

    for the fondant recipe I did not read teh instructions right and used regualr corn syrup instead of light corn syrup. it totally ruined everything. A: the fondant was too sticky B: the fondant was beige and would not color proplerly C:the corn syrup smelt really bad

    Moral: don’t use regualar corn syrup, use light corn syrup or the substitute mentioned in the recipe

    P.S I live in canada and I got the Gelatin at MICHEALS ARTS AND CRAFTS STORE, corn syrup is what is used to preseve fondant(correct me if I am wrong) I got mine at SOBEYS, I ued icing (powdered) sugar instead of 10X confectionors sugar and it worked just fine, I didn’t use vegtable shortning, and you can get almond extract at MICHEALS or LOBLAWS or METRO or any other food store ( I think)

    posted on June 4th, 2011 at 4:35 pm

  823. 823 On June 5th, 2011, nancy said:

    Where can I find glycerin? I can’t seem to find it in the stores.

    posted on June 5th, 2011 at 1:34 am

  824. 824 On June 12th, 2011, jakki said:

    hi !! i’m from cork and i was just wondering are all of these ingredients avalible in cork ??
    thank’s Xxx

    posted on June 12th, 2011 at 9:55 pm

  825. 825 On June 13th, 2011, jakki said:

    how do u give it a flavour ?

    posted on June 13th, 2011 at 11:11 am

  826. 826 On June 17th, 2011, Maddie said:

    Hi! I am making for my birthday party (themed CUPCAKES!) cupcakes with your recipe!! I will send you pictures. I am 12 years old, and for the cupcakes, I am making a pink fondant base, with a cupcake made out of fondant on top! :D I have only made all the colors, and some of the cupcakes, and my party is Saturday. Your recipe tastes great! I cannot stop eating it! My dad thought it was too sweet though. But who cares. :) Thank you so much for a great recipe! Hope they turn out :D

    posted on June 17th, 2011 at 12:41 am

  827. 827 On June 18th, 2011, eger 2 bake !!!!!! said:

    can u flavour fondent?? if u can den how do u do it please reply as i am egar 2 learn nd bake new tings :D plllzzzzzzzzzzzzzzzzzzzzzzzzzzzz ansr preeety prety please :D

    do u mail da reply 2 my email r wat ?

    posted on June 18th, 2011 at 10:02 pm

  828. 828 On June 22nd, 2011, candra said:

    I’m making a cake for a two year old birthday… she is allergic to all animal products dairy and nuts have you tried using Agar,Carrageenan or Konjac instead of animal gelatin?

    posted on June 22nd, 2011 at 4:57 am

  829. 829 On June 25th, 2011, Kirsten said:

    Hello,
    I am new at making cakes and never used fondant before. I do know from watching cake shows that it is very tempermental as you would say for temperature wise if its too cold or too hot it wont work properly and that is part of the reason why im nervous to try it. But I am going to try it for my daughters 4th birthday that is coming up this August. Well my husband suggested last night that I should try if for only part of the cake. She wants it to be the Disney’s Tangled them so I looked online for ideas and came up with my own cake design putting two together. Im making a 13×9 landscape design with a water scene that is going to be buttercream icing and then Im going to add Rapunzel’s Tower to the landscape and some toy figurines of the cast on the cake as well. I was wondering if you could help me on some advice on what I should use for the tower? Ive thought of using a double batched size cupcake for bottom then regular size cupcakes only like 3 for the middle then another bigger cupcake on top with an upside down waffle icecream cone. Ive been suggested to use rice krispy treats as the tower and use fondant as well. or even the big cupcakes and make a texas sheet cake and use a bisquit cutter and cut out circles for the middle then the big cupcake atop and the icecream cone for the top of the tower using fondant as the cover. what would you suggest as the best way to go for someone like me who has never done something like this before? Im planning on making a trial cake this week to see how long it will take me so I can have her cake ready on her birthday. Any and all advice would be greatly appreciated. thank you!

    posted on June 25th, 2011 at 5:10 pm

  830. 830 On June 28th, 2011, alexandria said:

    how much does this make

    posted on June 28th, 2011 at 1:29 am

  831. 831 On June 29th, 2011, jennifer said:

    In many pictures of cake with fondant, it looks like the cake is covered in fondant, i’m assuming you use the “fondant recipe”. There are many cakes with different decorations (stars, bears, the blocks on the baby cake) , many colors, are all of these made with fondant? if it is a block, is the fondant around a small piece of cake? what are the flowers (lifelike) make from. i know my mother used to color icing and use a bag with a nozzle to make the flowers. i know i saw fondant icing mentioned but i didn’t see that recipe, what is that for?

    posted on June 29th, 2011 at 1:29 pm

  832. 832 On June 30th, 2011, Sori said:

    Hello thank you for sharing your recipe , I just don’t know what went wrong trying to make the fondant my turn to be hard and kinda crumble like dry … really hard to knee :( this is my first time doing it I though it needs more kneading but after over and hour doing that I got sore hands …. I wonder what else can I do?

    posted on June 30th, 2011 at 5:37 pm

  833. 833 On July 3rd, 2011, TheCookDuke (not really) said:

    How long does the Fondant last? (As in how many days/weeks/months the fondant can last until it expires) :)
    BTW, wat does the ‘website’ mean? (When you post a comment it says so)

    posted on July 3rd, 2011 at 9:56 am

  834. 834 On July 6th, 2011, nicolle said:

    thanks my dad was really happy with his birthday cake this recipe really works ,this will help me to do more cakes instead of using frosting.

    posted on July 6th, 2011 at 2:45 am

  835. 835 On July 6th, 2011, VENKATESHA MURTHY T S said:

    You have referred GELATIN in fondant preparation. Is gelatin very much necessary to make this, or there any replacements for this.If so what are they?
    expecting your knowledgeble replacement.

    posted on July 6th, 2011 at 5:26 am

  836. 836 On July 8th, 2011, Kicho said:

    Hello, sorry if you’ve answered this already, but is there a special kind of glycerin to get or is the drug store kind for skin ok?

    posted on July 8th, 2011 at 1:49 am

  837. 837 On July 8th, 2011, neelum said:

    hie.. i tried this recipe exactly as u have put it. but my fondant wasnt like the ones ive seen in youtube videos etc :( it was very hard and crumbled on rolling etc. and after rolling , the edges are always crumbling :( it dries out toooo quickly aswell. now what?:(

    posted on July 8th, 2011 at 6:25 pm

  838. 838 On July 8th, 2011, Keri said:

    Hi! I want to use fondant to make my sons first bday cake. After you put the fondant on the cake itself does it dry out? How do I prevent that?
    Thanks! It will be my first time using it!

    posted on July 8th, 2011 at 8:26 pm

  839. 839 On July 10th, 2011, darl said:

    hallo!
    im so interested of making fondant but my problem is when i started to roll its easily get tear. and the dough is not pliable. it just like mixture of powedered sugar become wet. i cant trace anymore of where i got wrong. then i tried to make marshmallow it goes better but i cannot stop using vegetable fat. as i read in other, they dont use so much. but when i dont apply so much to my hands then it so sticky and difficult to roll. i like to make a bow. but how to make the fondant to become steady to its form. oh… i really need your help! thanks and more power!!!

    posted on July 10th, 2011 at 9:29 pm

  840. 840 On July 13th, 2011, kerryn said:

    hey,
    approximately how long will it take to make??
    thanks :)

    posted on July 13th, 2011 at 9:57 am

  841. 841 On July 13th, 2011, Kristan said:

    Hi, I would love to try this recipe, but I do not own a microwave. Could I use the oven or toaster oven?

    posted on July 13th, 2011 at 6:26 pm

  842. 842 On July 20th, 2011, Chelsea Tasha said:

    I am super pumped to try this recipe. I am making a backyardigans cake. (or attempting to anyways) for my Godsons birthday. It is two layers. and circle shaped. It has the characters in 3D shapes. which I have NOOOO idea how i am going to create those. but where theres a will theres a way. they may just look a little deformed if anything. other people say Gum Paste, would be good to use to make them.. what do you think.?
    Thanks for the recipe. hopefully it works out for me.. but practice makes perfect, so im goign to practice before his birthday for sure. :)

    posted on July 20th, 2011 at 1:35 am

  843. 843 On July 21st, 2011, lauren said:

    gettimg ready to go make fomant for friends daughter birthday. i hope it works:).

    posted on July 21st, 2011 at 9:52 pm

  844. 844 On July 22nd, 2011, Alya said:

    Hey does the fondant gets soft and less sticky

    posted on July 22nd, 2011 at 8:39 pm

  845. 845 On July 23rd, 2011, sumitha said:

    Hi,

    i have been searching for a fondant recipe for a long time now. most recipes i found have been too complicated. then i came across yours. it sounds simpler and the reviews you have got make me more confident on trying it. i am into baking and decorating cakes and i sell them on a small scale. i always wanted to try fondant icing since there are so many more designs that can be tried. i will surely try this recipe and will post again once i have succeeded, if all goes well :) .

    BTW, when you say cold water do you mean just regular water or water from the fridge?

    posted on July 23rd, 2011 at 6:43 am

  846. 846 On July 27th, 2011, chen said:

    hi thecookduke,

    i’m from the philippines, i followed your recipe to a T but my fondant came out hard to roll and keeps on cracking/separating…what should i do? i also found other recipe that calls for the vegetable shortening to be melted into the gelatin mixture, will this help if i do this? our country is very humid will this affect the outcome of the recipe? please help.

    posted on July 27th, 2011 at 3:05 pm

  847. 847 On July 27th, 2011, Nidhi said:

    Hello Cookduke!

    Is there any substitute of gelatin?? I don’t want to use this animal product. Kindly let me know if anything else works as well in place of gelatin.

    Thanks!

    posted on July 27th, 2011 at 4:22 pm

  848. 848 On July 27th, 2011, Kim said:

    I tried this recipe and loved making it! It was perfect for a beginner but I had one issue that I’d like to get rectified before the next time. In coloring my fondant – I sectioned it out and ‘kneeded’ my gel food color in. I had beautiful colors – but it was too tacky to use a cookie cutter to cut my shapes so I had to mold it to the stick cookies I made. I could roll it out using the Crisco, but believe I used way too much in kneeding the colors in. What is your recommendation – more powder sugar or starch so I’m able to get a heavier consistency to cut from cookie cutters?

    posted on July 27th, 2011 at 6:27 pm

  849. 849 On July 30th, 2011, Cody said:

    thank you for the recipe i am looking forward to try it.

    posted on July 30th, 2011 at 1:52 pm

  850. 850 On August 1st, 2011, Seleste said:

    hi i am going to start baking school and my teacher told my mom i need to learn how to make fondant but i live in a crappy house and i do not have all the ingriedeients and i want to know where to get all this stuff and i live in new york thx and plz reply seleste

    posted on August 1st, 2011 at 10:35 pm

  851. 851 On August 3rd, 2011, Arely said:

    Hi
    your recipe it’s very helpful. But my problem is that it’s sticky, does that mean it needs more sugar or something else?????

    posted on August 3rd, 2011 at 5:39 am

  852. 852 On August 3rd, 2011, Katie B said:

    I just moved to Ecuador and am very interested in starting my own bakery with American sweets and American made type cakes…i’ve always been a home bakery, learning from my mom and grandmother, so this is the first time i will be doing it for business or professionally. Does anyone know if the glycerin can be found in Ecuador? And another question, do you frost the cake at all, or do you only put the fondant on?

    posted on August 3rd, 2011 at 7:14 pm

  853. 853 On August 3rd, 2011, Tia said:

    Everyone wondering where to buy glycerin, you can find it in your local walgreens store or cvs. It’s in the skin care/make up section. It shouldn’t cost more than $8.

    posted on August 3rd, 2011 at 8:36 pm

  854. 854 On August 4th, 2011, curious said:

    okay. so im attempting to make a dog cake for my sisters birthday, and was hoping for it to be a dalmation. how much fondant would i need to cover around 30 cupcakes completely?

    posted on August 4th, 2011 at 12:27 am

  855. 855 On August 4th, 2011, emma said:

    I am very excited to use this recipe and create a master piece for my aunties hens party but i am just not sure what i should do like what ribbions and what colours i should use does anyone have any ideas for me if you do i would be very happy :) thank you

    posted on August 4th, 2011 at 7:37 am

  856. 856 On August 13th, 2011, Melissa said:

    I have had luck finding glycerin at Michaels and Hobby Lobby. Looking forward to trying your recipe!

    posted on August 13th, 2011 at 4:05 pm

  857. 857 On August 14th, 2011, meg said:

    HI there me and my family are vegetarians and I was wondering if you think vegetable gelatin would still create the same results. I saw the non gelatin version but also that it was horrible

    posted on August 14th, 2011 at 5:16 pm

  858. 858 On August 17th, 2011, chato said:

    glycerine keeps the fondant icing moist and prevents it from drying..

    posted on August 17th, 2011 at 3:40 am

  859. 859 On August 22nd, 2011, nnenna said:

    Can l add ground peanuts to the fondant?

    posted on August 22nd, 2011 at 8:45 am

  860. 860 On September 2nd, 2011, TheCookDuke said:

    As Chato said, Glycerin keeps the fondant moist, in addition, it keeps the sugar pliable and creates a dough-like consistency to the fondant.

    posted on September 2nd, 2011 at 10:02 am

  861. 861 On September 2nd, 2011, TheCookDuke said:

    Hi Arely

    When your fondant is sticky, you should use the 10X confectioners’ sugar till it’s no longer sticky.

    The best way to use it is to make a 10X confectioners’ sugar “puff” that
    is very easy to make. Buy a disposable, thin pores cleaning towel; Place
    some 10X confectioners’ sugar in the middle and tighten with a ribbon to
    make a pouch. Use it as a “puff” the fondant till it’s no longer sticky.

    I hope it helps…

    Happy Cooking :)

    posted on September 2nd, 2011 at 10:27 am

  862. 862 On September 4th, 2011, lil' chef :) said:

    Hi Cookduke!!
    i was wondering where on earth do you buy glycerine?? i live in Florida where should i buy it?? and also where do u find corn syrup? And 1 more thing where do you getaldmond extact?and unflavoured gelain PLEASE WRITE BACK SOON!!!! im making my mother’s cake for her birthday soon :) thx

    posted on September 4th, 2011 at 10:49 pm

  863. 863 On September 5th, 2011, TheCookDuke said:

    Hi lil’ chef :)

    You can find all those products in Michaels or in Hobby Lobby branches.
    If you don’t have one near you it can also be found online – Google “wilton Glycerin” and you’ll find many online store that sell those ingredients.

    I’m sure you’re going to make a great cake, it’d be great if you sent me pictures once you did so I can post your cakes on my site.

    Happy Cooking :)

    posted on September 5th, 2011 at 12:26 pm

  864. 864 On September 6th, 2011, lin said:

    Hi cookduke I am making a 2 tier polkadot cake with a 10inch base and a 6inch top the cake is a chocolate fudge cake and I will be using dowels and a board for support.do i fondant the cakes seperately
    and place one on top of the other or put the fondant over both cakes.It will be a huge piece of fondant if I do it all in one. Also how can I prevent the polka dots frombleeding into the base fondant. I live in Spain and the kitchen can get quite humid.Your website is fabulous there is so much info I will be making the cake within the next seven days.

    posted on September 6th, 2011 at 9:40 am

  865. 865 On September 7th, 2011, lil' chef said:

    Hey Cook-duke!! its me again :) i was wondering if yup would suggest any vanilla simple cake recipe for me it is still for my moms cake.and also i wanted to ask if i put icing below the fondant.thanks and write back soon!!! THANK YOU!!!

    posted on September 7th, 2011 at 1:26 am

  866. 866 On September 7th, 2011, lil' chef said:

    hi cook duke! me again :) wondering to u kneed to butter cream your cake to put fondant on?? can u use chocolate frosting?? please write back soon!!!!

    -lil’ chef :)

    posted on September 7th, 2011 at 1:58 am

  867. 867 On September 7th, 2011, TheCookDuke said:

    Hi lil’ chef

    You do have to frost your cake before applying the fondant, chocolate butter cream will do just fine.
    As for the cake recipe, did you try my “fondant friendly cake recipe”? You can find it at http://thecookduke.com/fondant-base-cake/

    Happy Cooking :)

    posted on September 7th, 2011 at 11:59 am

  868. 868 On September 7th, 2011, TheCookDuke said:

    Hi Lin

    My fondant recipe will provide you with enough fondant for both cakes and decoration.
    I Suggest you fondant each tier separately; if you’re happy with the way it looks when placed on each other that’s great, if not, now you understand why many fondant covered tiers cakes have ribbons or fondant decoration “hiding” the tiers’ connecting spot :)

    You don’t have to worry about the fondant decoration “bleeding” into the base fondant, it’s just like decorating a pie with several layers of dough.

    I’d be happy to post the pictures of the cakes you make if you sent it to me.

    Happy Cooking :)

    posted on September 7th, 2011 at 12:24 pm

  869. 869 On September 7th, 2011, TheCookDuke said:

    Hi Nnenna

    If you want to add peanuts to the fondant I suggest you add the grounded peanuts as decoration after you applied the fondant to the cake, although the fondant tastes just GREAT as it is.

    Happy Cooking :)

    posted on September 7th, 2011 at 2:52 pm

  870. 870 On September 7th, 2011, TheCookDuke said:

    Hi Meg

    As for your question regarding the vegetable gelatin – You can use vegetable gelatin such as Agar.

    When replacing the gelatin with Agar you should refer to the weight rather than the volume, meaning that you have to use 10 grams of Agar.

    I hope it helps, you’re welcome to send me pics of the cakes you made and I’ll post them here.

    Happy Cooking :)

    posted on September 7th, 2011 at 3:07 pm

  871. 871 On September 7th, 2011, paulina said:

    Hi, I used your fondant recipe and it was amazing! I was just wondering what I could do to make it a little shinier?

    thanks!

    posted on September 7th, 2011 at 11:04 pm

  872. 872 On September 12th, 2011, Gigi Elis said:

    omg love this fondant recipe

    posted on September 12th, 2011 at 2:44 pm

  873. 873 On September 13th, 2011, Delphina said:

    I made the recipe by hand and then I was running out of time the second time I did the recipe and used a mixer with kneading paddles and the fondant didn’t come out right……..it’s like jelly bean candy. Any advice on how to fix it?

    posted on September 13th, 2011 at 3:17 pm

  874. 874 On September 17th, 2011, TheCookDuke said:

    Hi Lisa

    Thank you for your comment, I’m happy that you found the time to review my site / Fondant recipe.

    As you noticed, being my hobby I don’t get to visit the blog as often as I’d like to, to be honest, I rarely visited it on the last year.

    Your comments are welcomed and correct. I do have to update the recipe, and I intend to post a follow-up post answering most of the frequently asked questions. The problem is that whenever I find the time to visit my blog I find dozens of mails I have to answer and it consumes most of my time, but I believe you’re right and updating the recipe might save many mails and time.

    One thing though – my purpose in this blog is not to be recommended on other social sites, it’s to share my recipes and experience with other people. I guess that in a way I might enjoy the mails as it allows me to meet people I could never meet otherwise, people from all around the world and it’s quite an adventure. I do like to be recommended on other sites, but only as a mean for spreading my recipes further and meet new people.

    I hope to update my recipe this week, your “food for thought” did inspire me. If you made a cake using my recipe I’d appreciate if you sent me pictures so I can post it here. If you find the time to write about your fondant experience as clear as you wrote your comment it can be a great post…

    Happy Cooking :)

    posted on September 17th, 2011 at 5:38 pm

  875. 875 On September 17th, 2011, TheCookDuke said:

    Hi Jakki

    The fondant has a very delicate taste deriving from the sugar and the almonds extract (You can use Vanilla extract or any other extract you wish)

    If you want faster answers to your questions, it’s best if you send me a mail to theduke@thecookduke.com

    Happy Cooking :)

    posted on September 17th, 2011 at 5:41 pm

  876. 876 On September 17th, 2011, TheCookDuke said:

    Hi Paulina

    The best way to make the fondant shine is to use a spray of shining food color.
    If you want to learn more about coloring fondant you can visit my post “how to color fondant” on http://thecookduke.com/howtocolorfondant/

    Happy Cooking :)

    posted on September 17th, 2011 at 5:45 pm

  877. 877 On September 25th, 2011, Rachel said:

    WOW! this stuff is fanaminal! i will be using this recipie again and again and again!
    mmmmmmm where on earth did you learn how to make this??!! :P

    posted on September 25th, 2011 at 4:43 pm

  878. 878 On October 3rd, 2011, Nigar said:

    Hi, I’m from India. Its difficult to find shortening here. Is there a substitute for it?

    posted on October 3rd, 2011 at 8:25 am

  879. 879 On October 5th, 2011, meeeeee said:

    why dont you have more pictures of cakes to show how great fondant really is :P

    posted on October 5th, 2011 at 4:22 pm

  880. 880 On October 6th, 2011, cupcake said:

    what do you mean by 2lb 10X…??

    posted on October 6th, 2011 at 1:51 pm

  881. 881 On October 6th, 2011, rabia said:

    thanx for awesome recipe

    posted on October 6th, 2011 at 8:39 pm

  882. 882 On October 21st, 2011, jeandel paloma said:

    how long does a fondant last?

    what happen if i refigerate the fondant?

    is it better to refigerate the fondant or not?

    i’ll appreciate it so much, if you answer my question.
    it will be my first time to make one. thanks.

    posted on October 21st, 2011 at 9:43 am

  883. 883 On November 2nd, 2011, jamie said:

    I was wondering where you buy this glycerin?

    posted on November 2nd, 2011 at 9:40 pm

  884. 884 On November 4th, 2011, siti said:

    Hi,

    I have tried a few fondant but the problem is, after covering the cake, the fondant will crack. I really do not know what when wrong. Is it due to the humid climate. Because I am from Singapore.
    Thanks
    CT

    posted on November 4th, 2011 at 1:36 am

  885. 885 On November 4th, 2011, avantika said:

    Hi is it possible to use butter instead of shortening as it is not available at our place.

    posted on November 4th, 2011 at 11:53 am

  886. 886 On November 8th, 2011, Kelly said:

    Hello just a quick question . Would you feel it is OK to use a dough attachment on a Kithen Aide mixer to mix the fondant. Bit of week wrist here. Thanks

    posted on November 8th, 2011 at 10:12 pm

  887. 887 On November 13th, 2011, Samantha said:

    I like fondant pies

    posted on November 13th, 2011 at 10:21 pm

  888. 888 On November 18th, 2011, kayla said:

    i was just wondering how much this makes? enough to cover and 8″ or 10″ or if you know the biggest size tht would be great!

    posted on November 18th, 2011 at 12:32 am

  889. 889 On November 19th, 2011, Jade said:

    WOW!!!! this is so awesome! Thanks for the recipe!

    posted on November 19th, 2011 at 10:49 pm

  890. 890 On December 4th, 2011, Aly Anderson said:

    I think the recipe above is a bit sweet so to make it better add vanilla extract and replace half of the confectioners sugar with flour

    posted on December 4th, 2011 at 7:08 pm

  891. 891 On December 7th, 2011, brittany said:

    thank you soo much for the recipe. my nephew is wanting a cake made out of fondant and i had no idea where to begin.
    if you have and tips for me, seeing this is my first time working with fondant icing, PLEASE share with me. your cakes are beautiful
    and i would love to learn how to make them.

    thanks so much,
    brittany

    posted on December 7th, 2011 at 2:15 pm

  892. 892 On December 15th, 2011, TheCookDuke said:

    Hi Kayla

    This fondant recipe makes enough fondant to cover two 10” round cakes, with enough leftovers for decorations

    Happy Cooking :)

    posted on December 15th, 2011 at 1:47 pm

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