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Fondant Recipe for the best Fondant Icing

1st July 2008

Fondant Recipe for the best Fondant Icing

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 524 responses to “Fondant Recipe for the best Fondant Icing”

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

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

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

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

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

    Toes? Really?

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

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

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

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

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

    Thanks Troy
    Comments like yours make posting fun :-)

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

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

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

    Thanks

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

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

    just wondering what is the best way to colour fondant

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

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

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

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

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

    Hi Angela and Lisa

    Your wish is my command :-)

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

    Hope you’ll find it useful.

    Happy Cooking

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

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

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

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

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

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

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

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

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

    Hi Denise

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

    Happy Cooking :-)
    The Duke

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

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

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

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

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

    Hi Nuz

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

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

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

    ————————————–…

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

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

    Happy Cooking :-)

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

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

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

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

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

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

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

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

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

    Happy Cooking :-)

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

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

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

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

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

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

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

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

    Hi NoviceBaker

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

    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

  20. 20 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

  21. 21 On October 22nd, 2008, gibbergabber said:

    I LOVE FONDANT!!!!

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

  22. 22 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

  23. 23 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

  24. 24 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

  25. 25 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

  26. 26 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

  27. 27 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

  28. 28 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

  29. 29 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

  30. 30 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

  31. 31 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

  32. 32 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

  33. 33 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

  34. 34 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

  35. 35 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

  36. 36 On November 20th, 2008, Jan said:

    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!!

    posted on November 20th, 2008 at 2:49 am

  37. 37 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

  38. 38 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

  39. 39 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

  40. 40 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

  41. 41 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

  42. 42 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

  43. 43 On December 3rd, 2008, cindy said:

    I googled “How to make fondant” and I found yours! THANK YOU for the recipe. Will bookmark this page for my future reference. :-)

    posted on December 3rd, 2008 at 5:36 am

  44. 44 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

  45. 45 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

  46. 46 On December 16th, 2008, kevin said:

    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.

    posted on December 16th, 2008 at 6:49 am

  47. 47 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

  48. 48 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

  49. 49 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

  50. 50 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

  51. 51 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

  52. 52 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

  53. 53 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

  54. 54 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

  55. 55 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

  56. 56 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

  57. 57 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

  58. 58 On January 3rd, 2009, Georgethe15yrOldBaker said:

    I need help. Where can I get glycerin? And what is it? I’ve never tried making fondant before. I decided to make some when I was watching MTV cribs and I saw pete wentz eating cupcakes from “Sprinkles Cupcakes”. They looked so good on tv and after reading many great reviews about the place I wanted to go. Unfortunately It was in Beverly hills and that’s a bit to far for a cupcake(don’t Think my parents will wanna drive me there cuz it takes an hour). Anyway remembered this girl makig a fondant covered cake for one of my classes and it tasted great. So I wanted to cover my cupcakes with fondant. Ya so I was looking at the recipe and I went on alberstons.com and I searched up glycerin and it’s a pill u stick up (somewhere). And Im pretty sure I don’t WANna put that in the mix. So I googled it and a website said It was bad to injest glycerin. Now I don’t know what to do :( please help

    posted on January 3rd, 2009 at 7:31 am

  59. 59 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

  60. 60 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

  61. 61 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

  62. 62 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

  63. 63 On January 7th, 2009, swati said:

    i meant corn syrup not starch ..
    Sorry

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

  64. 64 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

  65. 65 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

  66. 66 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

  67. 67 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

  68. 68 On January 14th, 2009, Julie Swartzlander said:

    Do you have a chocolate fondant recipe?

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

  69. 69 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

  70. 70 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

  71. 71 On January 16th, 2009, Mumbi said:

    I was at the point of suing the cook book for giving me a fondant reciepe that just does not work. the minute i started yours it felt right. I coloured it and have finished it off. Your site has been book marked and i have given the link to my friend. thank you again.

    Mumbi

    posted on January 16th, 2009 at 12:24 pm

  72. 72 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

  73. 73 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

  74. 74 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

  75. 75 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

  76. 76 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

  77. 77 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

  78. 78 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

  79. 79 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

  80. 80 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

  81. 81 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

  82. 82 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

  83. 83 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

  84. 84 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

  85. 85 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

  86. 86 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

  87. 87 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

  88. 88 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

  89. 89 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

  90. 90 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

  91. 91 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

  92. 92 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

  93. 93 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

  94. 94 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

  95. 95 On February 3rd, 2009, Jessica said:

    How do I make chocolate fondant?

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

  96. 96 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

  97. 97 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

  98. 98 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

  99. 99 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

  100. 100 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

  101. 101 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

  102. 102 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

  103. 103 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

  104. 104 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

  105. 105 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

  106. 106 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

  107. 107 On February 10th, 2009, Eddie said:

    Hey Paola,

    I was reading this blog and didn’t know if you can get a product called “Crisco” by you. It’s a premade vegetable shortening that works really well for baking…Check it out. You can probably buy it online…

    posted on February 10th, 2009 at 2:24 am

  108. 108 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

  109. 109 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

  110. 110 On February 10th, 2009, Daisy said:

    Do you have the recipe using marshmallows

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

  111. 111 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

  112. 112 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

  113. 113 On February 11th, 2009, TheCookDuke said:

    To Everyone asking about the Glycerin:

    What you’re looking for is a product called “food grade” glycerin.

    I don’t know where you can find it near you, I found it online in two web sites: organickingdom.com/-p-3995.html and shop2.chemassociates.com/shopsite/Chemassoc2/ggcs.html

    You can either but it there or in any other place, just make sure you’re getting a FOOD GRADE glycerin.

    Happy Cooking :-)

    posted on February 11th, 2009 at 8:53 am

  114. 114 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

  115. 115 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

  116. 116 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

  117. 117 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

  118. 118 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

  119. 119 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

  120. 120 On February 14th, 2009, Sarah said:

    Greetings Cookduke,
    After searching the internet for bridal shower cake ideas and deciding that I wanted to make a bow on top of my cake, I searched the web for a fondant recipe. Fortunately, I came upon your wonderful recipe and read through all the comments that were very encouraging to me. I have never used fondant before but wanted to give it a try because I love how smooth the cake looks (a look I can never achieve with regular icing). I started with 1/2 a batch just to get a feel for the fondant and to experiment with it. The cake turned out great. It isn’t perfect but it still looks good. It is a four layer 10″ round cake with a fondant bow on top and gerbera daisy’s all around the sides. It was a wonderful learning experience. Thank you for sharing your recipe. My next challenge will be trying to cut the cake. I am going to email you with a picture of the cake.
    Thanks again,
    Sarah

    posted on February 14th, 2009 at 3:03 pm

  121. 121 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

  122. 122 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

  123. 123 On February 16th, 2009, sabrina said:

    how much oz. does it make?

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

  124. 124 On February 17th, 2009, Angela said:

    I have a box of bakers sugar and was wondering approximately how many cups are equivalent to 2lbs? I can’t wait to make this fondant for a birthday party this weekend. It will be a poker themed cake and I’d like to make the decorations out of fondant.

    posted on February 17th, 2009 at 5:11 am

  125. 125 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

  126. 126 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

  127. 127 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

  128. 128 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

  129. 129 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

  130. 130 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

  131. 131 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

  132. 132 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

  133. 133 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

  134. 134 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

  135. 135 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

  136. 136 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

  137. 137 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

  138. 138 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

  139. 139 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

  140. 140 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

  141. 141 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

  142. 142 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

  143. 143 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

  144. 144 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

  145. 145 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

  146. 146 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

  147. 147 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

  148. 148 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

  149. 149 On March 1st, 2009, Lisa said:

    Hi! I’m so excited to have come across this recipe, and the great information! I’m curious as to how far in advance I can make the cake and cover with fondant. I need the cake for Sunday, but I don’t want to make it on Saturday. If I make it on Friday, will it be okay for Sunday? Should I refrigerate in a box or leave it out in a box? Thanks so much for your help!

    posted on March 1st, 2009 at 4:15 pm

  150. 150 On March 2nd, 2009, sknight142 said:

    To everyone having a hard time finding glycerin: I texted ‘ChaCha’ and asked them where to find it. They replied that if you could not find it in the baking isle of your grocery store, ask the pharmacist/ chemist. If you still can’t find it, they also said most major baking stores carry glycerin, or you can order it online. So, following this advice, I asked the pharmacist if they had glycerin, and sure enough, they did.

    Hope this helps ^^

    posted on March 2nd, 2009 at 5:29 am

  151. 151 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

  152. 152 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

  153. 153 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

  154. 154 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

  155. 155 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

  156. 156 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

  157. 157 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

  158. 158 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

  159. 159 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

  160. 160 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

  161. 161 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

  162. 162 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

  163. 163 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

  164. 164 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

  165. 165 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

  166. 166 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

  167. 167 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

  168. 168 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

  169. 169 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

  170. 170 On March 12th, 2009, pat said:

    can you buy glycerin in a supermarket

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

  171. 171 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

  172. 172 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

  173. 173 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

  174. 174 On March 16th, 2009, andrew boncore said:

    thanx so much i needed this recipe

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

  175. 175 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

  176. 176 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

  177. 177 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

  178. 178 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

  179. 179 On March 19th, 2009, Kelly said:

    What is “10X confectioners’ sugar”?

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

  180. 180 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

  181. 181 On March 22nd, 2009, Kellie Fraser said:

    I was wondering what 2 lbs (10X) confectioners’ sugar means and can you use a different flavour than almound? I will love this as the store brand is very expensive and does taste like yucky
    thanks for any info you can give me as i am just a bit of a newbie at this have done a few but could do with way more experience!!!!

    ( )is the part i am having trouble with

    posted on March 22nd, 2009 at 7:46 pm

  182. 182 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

  183. 183 On March 25th, 2009, Dillion said:

    I dont usually comment, but after reading through so much info I had to say thanks for this how to make fondant recipe

    posted on March 25th, 2009 at 3:36 pm

  184. 184 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

  185. 185 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

  186. 186 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

  187. 187 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

  188. 188 On March 29th, 2009, Barbara said:

    Very informative site – reading through these posts has answered almost all of my questions about making fondant for the first time! Any tips on how to cover square layers without folds at the corners? Could the fondant be cut into a box-like pattern to remove excess at the corners and then “glued” together at the seams? My daughter wants a tiered birthday cake decorated like presents. Thanks for your time and all of the great info!

    posted on March 29th, 2009 at 2:49 pm

  189. 189 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

  190. 190 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

  191. 191 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

  192. 192 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

  193. 193 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

  194. 194 On April 5th, 2009, lindsey said:

    were can you find these fondant recipe ingredents

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

  195. 195 On April 7th, 2009, Bethsy said:

    Can I make this recipe in a mixer?

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

  196. 196 On April 8th, 2009, Bethsy said:

    Hi… can I use a mixer for this recipe?

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

  197. 197 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

  198. 198 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

  199. 199 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

  200. 200 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

  201. 201 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

  202. 202 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

  203. 203 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

  204. 204 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

  205. 205 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

  206. 206 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

  207. 207 On April 15th, 2009, marie said:

    Where can i get glycerin??? :(

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

  208. 208 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

  209. 209 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

  210. 210 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

  211. 211 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

  212. 212 On April 23rd, 2009, steffie said:

    do you have any pictures of safari cakes

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

  213. 213 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

  214. 214 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

  215. 215 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

  216. 216 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

  217. 217 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

  218. 218 On May 2nd, 2009, Hailey Lee said:

    How much fondant does this make?

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

  219. 219 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

  220. 220 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

  221. 221 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

  222. 222 On May 13th, 2009, nikki said:

    how much fondant will the above recipe make??

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

  223. 223 On May 14th, 2009, Kelly said:

    where do you find the glycerin? Every place I look for it online shows it to be something you put in soap. Thanks

    posted on May 14th, 2009 at 4:55 pm

  224. 224 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

  225. 225 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

  226. 226 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

  227. 227 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

  228. 228 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

  229. 229 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

  230. 230 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

  231. 231 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

  232. 232 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

  233. 233 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

  234. 234 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

  235. 235 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

  236. 236 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

  237. 237 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

  238. 238 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

  239. 239 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

  240. 240 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

  241. 241 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

  242. 242 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

  243. 243 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

  244. 244 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

  245. 245 On June 9th, 2009, Lisa said:

    Where would I go to buy the glycerin?

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

  246. 246 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

  247. 247 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

  248. 248 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

  249. 249 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

  250. 250 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

  251. 251 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

  252. 252 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

  253. 253 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

  254. 254 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

  255. 255 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

  256. 256 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

  257. 257 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

  258. 258 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

  259. 259 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

  260. 260 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

  261. 261 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

  262. 262 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

  263. 263 On June 16th, 2009, jaleesa said:

    hi again,

    i want to send you some photos of my fondant white choc mudcake. the fondant recipe was from your website :)

    i made the fondant cake as a gift for my friend who had her baby shower party last saturday, 14th june 2009. everyone wanted to taste the cake before the main meal. i was very happy and proud of the outcome of the fondant and the decorations i have on the cake. friends and families thought the cake was bought from a cake shop :) i could not believe how everyone really liked the cake. it gives me more inspiration to continue making fondant cake. i have another cake to bake for my sister’s friend. she’s having a baby shower party also at the end of june.

    could i please get your email so i could send you the photos.

    by the way, how do you do the squiggly design on the fondant wedding cake photos you had? the photo had a 4 tier white cake. what did you use?

    also, when i was googling for more fondant ideas online on cake decoration, there’s this particular design which is a lattice and you can either put beads or small diamante at the top and bottom tip. is that a special embossed tool for the lattice. i’m just really curious and i want to try and use that design.

    thank you :)

    posted on June 16th, 2009 at 1:03 am

  264. 264 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

  265. 265 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

  266. 266 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

  267. 267 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

  268. 268 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

  269. 269 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

  270. 270 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

  271. 271 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

  272. 272 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

  273. 273 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

  274. 274 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

  275. 275 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

  276. 276 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

  277. 277 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

  278. 278 On June 22nd, 2009, lucy said:

    i need more explanation on how to make fondant.

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

  279. 279 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

  280. 280 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

  281. 281 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

  282. 282 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

  283. 283 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

  284. 284 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

  285. 285 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

  286. 286 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

  287. 287 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

  288. 288 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

  289. 289 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

  290. 290 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

  291. 291 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

  292. 292 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

  293. 293 On July 1st, 2009, honey said:

    how much fondant does this make?

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

  294. 294 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

  295. 295 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

  296. 296 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

  297. 297 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

  298. 298 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

  299. 299 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

  300. 300 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

  301. 301 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

  302. 302 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

  303. 303 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

  304. 304 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

  305. 305 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

  306. 306 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

  307. 307 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

  308. 308 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

  309. 309 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

  310. 310 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

  311. 311 On July 8th, 2009, Julia said:

    great advise on how to make fondant thanks

    posted on July 8th, 2009 at 12:21 pm

  312. 312 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

  313. 313 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

  314. 314 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

  315. 315 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

  316. 316 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

  317. 317 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

  318. 318 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

  319. 319 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

  320. 320 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

  321. 321 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

  322. 322 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

  323. 323 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

  324. 324 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

  325. 325 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

  326. 326 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

  327. 327 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

  328. 328 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

  329. 329 On July 15th, 2009, Sheri said:

    How much does this fondant recipe make?

    posted on July 15th, 2009 at 5:31 pm

  330. 330 On July 16th, 2009, Giovana said:

    do you have a black fondant recipe ?
    thanks

    posted on July 16th, 2009 at 7:35 am

  331. 331 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

  332. 332 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

  333. 333 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

  334. 334 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

  335. 335 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

  336. 336 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

  337. 337 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

  338. 338 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

  339. 339 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

  340. 340 On July 23rd, 2009, Kevin said:

    How much faudant will this fondant recipe Make? thanks

    posted on July 23rd, 2009 at 1:16 am

  341. 341 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

  342. 342 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

  343. 343 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

  344. 344 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

  345. 345 On July 23rd, 2009, Sam said:

    The fondant recipe was great!

    posted on July 23rd, 2009 at 10:53 pm

  346. 346 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

  347. 347 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

  348. 348 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

  349. 349 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

  350. 350 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

  351. 351 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

  352. 352 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

  353. 353 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

  354. 354 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

  355. 355 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

  356. 356 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

  357. 357 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

  358. 358 On July 30th, 2009, taylor said:

    how do get the fondent thin

    posted on July 30th, 2009 at 11:42 pm

  359. 359 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

  360. 360 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

  361. 361 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

  362. 362 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

  363. 363 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

  364. 364 On August 3rd, 2009, Bre said:

    Im am turning 16 soon and In order to save money I am making my own 2 layer cake using fondant. I was just wondering how long would you think it woul dtake for me to make a two layer cake? Also is their anything special I should do to the cake before laying the fondant in othe rthen letting the cake cool?

    posted on August 3rd, 2009 at 11:09 pm

  365. 365 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

  366. 366 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

  367. 367 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

  368. 368 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

  369. 369 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

  370. 370 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

  371. 371 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

  372. 372 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

  373. 373 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

  374. 374 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

  375. 375 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

  376. 376 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

  377. 377 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

  378. 378 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

  379. 379 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

  380. 380 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

  381. 381 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

  382. 382 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

  383. 383 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

  384. 384 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

  385. 385 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

  386. 386 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

  387. 387 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

  388. 388 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

  389. 389 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

  390. 390 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

  391. 391 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

  392. 392 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

  393. 393 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

  394. 394 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

  395. 395 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

  396. 396 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

  397. 397 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

  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, 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

  402. 402 On August 31st, 2009, Andreya said:

    Where do i find glycerin?

    posted on August 31st, 2009 at 3:30 pm

  403. 403 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

  404. 404 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

  405. 405 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

  406. 406 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

  407. 407 On September 8th, 2009, K said:

    do you have any cake recipes for us?

    posted on September 8th, 2009 at 1:41 pm

  408. 408 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

  409. 409 On September 11th, 2009, Amy F said:

    OMG! You’re cakes are awesome!!!

    posted on September 11th, 2009 at 4:52 pm

  410. 410 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

  411. 411 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

  412. 412 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

  413. 413 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

  414. 414 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

  415. 415 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

  416. 416 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

  417. 417 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

  418. 418 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

  419. 419 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

  420. 420 On September 24th, 2009, Emily said:

    OMG THESE CAKES ARE GEORGEOUS.!!!!!!!!!!!!!!

    posted on September 24th, 2009 at 6:45 pm

  421. 421 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

  422. 422 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

  423. 423 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

  424. 424 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

  425. 425 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

  426. 426 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

  427. 427 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

  428. 428 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

  429. 429 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

  430. 430 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

  431. 431 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

  432. 432 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

  433. 433 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

  434. 434 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

  435. 435 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

  436. 436 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

  437. 437 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

  438. 438 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

  439. 439 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

  440. 440 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

  441. 441 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

  442. 442 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

  443. 443 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

  444. 444 On October 30th, 2009, Jacki said:

    where can i find 10x confectioners sugar?!?

    posted on October 30th, 2009 at 12:47 am

  445. 445 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

  446. 446 On November 1st, 2009, Beverly said:

    I love this fondant recipe! fun making it!

    posted on November 1st, 2009 at 8:48 pm

  447. 447 On November 2nd, 2009, Annika Vallejo said:

    Cute

    posted on November 2nd, 2009 at 4:29 am

  448. 448 On November 3rd, 2009, jaquline said:

    omg what a lovely fondant recipe happy cooking:)

    posted on November 3rd, 2009 at 11:36 pm

  449. 449 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

  450. 450 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

  451. 451 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

  452. 452 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

  453. 453 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

  454. 454 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

  455. 455 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

  456. 456 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

  457. 457 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

  458. 458 On December 24th, 2009, Crystal said:

    10x is powdered sugar.

    posted on December 24th, 2009 at 10:37 pm

  459. 459 On December 27th, 2009, Jessca said:

    how much does this fondant recipe make?

    posted on December 27th, 2009 at 9:35 pm

  460. 460 On December 28th, 2009, Melony said:

    Hiii I just turned 12 a week before Christmas and I’m having 16 or 18 girls over at house and I want to make a cake.I’m 12 and it doesn’t look to hard but I get angry when things don’t turn out right i hope this fondant recipe will work I’m so happy I could find u online!!!!!!!!!! Cya thanx

    posted on December 28th, 2009 at 3:20 am

  461. 461 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

  462. 462 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

  463. 463 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

  464. 464 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

  465. 465 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

  466. 466 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

  467. 467 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

  468. 468 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

  469. 469 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

  470. 470 On January 14th, 2010, Yvette said:

    Courtney: You can buy glycerin as well as glucose (some fondant recipes call for this) at craft stores that sell cake baking supplies. I was able to buy both of these at Michael’s. It’s relatively cheap. I paid less than $2 for the glycerin and only $5 for a container of glucose.

    posted on January 14th, 2010 at 6:29 pm

  471. 471 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

  472. 472 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

  473. 473 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

  474. 474 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

  475. 475 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

  476. 476 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

  477. 477 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

  478. 478 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

  479. 479 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

  480. 480 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

  481. 481 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

  482. 482 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

  483. 483 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

  484. 484 On February 10th, 2010, Ann said:

    how much fondant does this fondant recipe make?

    posted on February 10th, 2010 at 7:27 pm

  485. 485 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

  486. 486 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

  487. 487 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

  488. 488 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

  489. 489 On March 11th, 2010, susan said:

    help my fondent is crumbling what do i do

    posted on March 11th, 2010 at 7:46 pm

  490. 490 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

  491. 491 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

  492. 492 On April 9th, 2010, marquise said:

    the fondant repice was great

    posted on April 9th, 2010 at 3:43 pm

  493. 493 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

  494. 494 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

  495. 495 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

  496. 496 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

  497. 497 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

  498. 498 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

  499. 499 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

  500. 500 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

  501. 501 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

  502. 502 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

  503. 503 On April 29th, 2010, mee said:

    Your fondant recipe requires 10x sugar, what is it?

    posted on April 29th, 2010 at 5:53 pm

  504. 504 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

  505. 505 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

  506. 506 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

  507. 507 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

  508. 508 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

  509. 509 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

  510. 510 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

  511. 511 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

  512. 512 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

  513. 513 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

  514. 514 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

  515. 515 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

  516. 516 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

  517. 517 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

  518. 518 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

  519. 519 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

  520. 520 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

  521. 521 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

  522. 522 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

  523. 523 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

  524. 524 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

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