Fondant Recipe for the best Fondant Icing
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:
- 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
- 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
- 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
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
December 23rd, 2008 at 6:00 pm
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)
December 22nd, 2008 at 6:20 pm
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
December 17th, 2008 at 8:22 pm
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?
December 17th, 2008 at 6:23 pm
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.
December 16th, 2008 at 6:49 am
I just found this site while searching for recipes and was very pleased with how helpful you are. I am very new to cake decorating and this was very good info. I was wondering if you used fondant to make the decorations on the cake such as the monkey? If so, do you use it just like a clay? And what is gum paste for? Thanks for all the help.
December 13th, 2008 at 2:41 pm
Hi I’ve tried eveywhere to fine glycerin but no one has it!! Any other suggestions besides walmart??
December 10th, 2008 at 6:51 pm
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…
December 3rd, 2008 at 5:36 am
I googled “How to make fondant” and I found yours! THANK YOU for the recipe. Will bookmark this page for my future reference.
December 2nd, 2008 at 10:32 pm
so how big of a cake will this cover and how do u actually cover the cake with it???
November 30th, 2008 at 2:18 pm
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
November 28th, 2008 at 8:00 pm
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!
November 23rd, 2008 at 8:13 pm
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???
November 23rd, 2008 at 3:18 pm
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
November 23rd, 2008 at 2:55 pm
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
November 20th, 2008 at 2:49 am
Hi TheCookDuke & all,
Just a thought… I may be mistaken…but I think glycerin contains animal fat or is derived from animal fat…if I am correct then those keeping Kosher would NOT want to use it! I did find a “Vegetable Based Kosher Glycerin Oil” on the internet, but I have no idea if that would effect the recipe. Do you know TheCookDuke? Thnx!!
November 15th, 2008 at 12:00 am
i am trying to make fondant by your receipe, but i dont know where to get glycerin. help
November 14th, 2008 at 7:37 pm
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
November 11th, 2008 at 8:51 am
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…
November 11th, 2008 at 8:37 am
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
November 11th, 2008 at 8:20 am
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
November 11th, 2008 at 7:47 am
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
November 11th, 2008 at 7:43 am
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
November 5th, 2008 at 11:12 pm
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
November 4th, 2008 at 10:45 pm
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
November 2nd, 2008 at 3:51 am
would it be okay if i used vanilla extract instead?
and i dont have unflavord geletan is it okay to used flavord?
October 30th, 2008 at 2:14 pm
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!
October 29th, 2008 at 1:19 am
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!
October 26th, 2008 at 8:44 pm
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!
October 25th, 2008 at 3:56 am
What is “10X confectioners sugar”? Just use C&H confectioner’s sugar? Thanks
October 22nd, 2008 at 2:11 pm
I LOVE FONDANT!!!!
October 17th, 2008 at 2:40 pm
Just wondering how much one recipe will make?? The cakes are wonderful!
October 15th, 2008 at 12:47 pm
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
October 13th, 2008 at 5:51 am
My son is allergic to tree nuts. Is there a safe, nut-free alternative to the almond extract?
October 9th, 2008 at 2:58 pm
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?????
October 5th, 2008 at 9:32 am
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
October 4th, 2008 at 6:31 pm
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.
September 30th, 2008 at 10:50 pm
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.
September 27th, 2008 at 4:45 am
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
September 25th, 2008 at 6:35 pm
hi, I am allergic to gelatine. How essential is this ingrediant to the overall fondant? could I do without it?
September 14th, 2008 at 8:40 am
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
September 14th, 2008 at 12:54 am
This is great information. I am so glad that I can make my own fondant instead of buying prepackaged. I didn’t realise it tasted so awful. Question, though, how far ahead can I make decorations of fondant before putting them on the cake. Do they take long to dry.
thanks again
Denise
September 11th, 2008 at 2:39 pm
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
September 10th, 2008 at 11:20 am
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
September 10th, 2008 at 9:42 am
[...] Many of my readers asked me how to color fondant after reading my post Fondant Recipe for the best Fondant Icing [...]
September 9th, 2008 at 5:52 am
just wondering what is the best way to colour fondant
September 7th, 2008 at 6:44 pm
How do I color the fondant?
I want purple and pink
Thanks
August 26th, 2008 at 8:43 am
Thanks Troy
Comments like yours make posting fun
August 26th, 2008 at 1:15 am
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.
July 28th, 2008 at 7:34 pm
Toes? Really?
July 23rd, 2008 at 12:45 am
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!!