Fondant Recipe for the best Fondant Icing
Fondant Recipe - how to make fondant, is it difficult to follow the fondant recipe?
Like most things in life, practice gets perfection, but to make fondant is not too complicated, and given the upgrade it gives to the cake, I would sure give it a try.
Fondant recipe - How to make fondant
When you come to make fondant it’s important to use the right fondant recipe and follow it to the letter.
I know many people who tried some shortcuts on my fondant recipe and ended up with a fondant they just couldn’t take off of the table.
The fondant gets greasy, sticky or just resembles the taste of a commercial fondant, which is bad enough J
Three important tips before we move to the actual “how to make fondant” instructions and the fondant recipe:
- When you make fondant, both the dough and the icing, make sure to make it in room temperature – Too cold or too warm room will hurt the dough
- When you calculate the quantity of fondant icing required, it’s better to have too much fondant icing rather than too little, as leftover icing can be stored and used at a later date, or used for extra decorations
- Make sure you make fondant on a clean and smooth working surface.
Jewelry on your fingers or wrists or fluffy clothing could hurt the fondant’s surface
Ingredients required to make the fondant recipe:
- 1 Tbsp of unflavored gelatin
- 1/4 cup of cold water
- 1 tsp of almond extract
- 1/2 cup of light corn syrup (If a corn syrup is not available, you can substitute it with a sugar syrup made with 1-1/4 cups sugar and 1/3 cup water, boiled together until syrupy)
- 1 Tbsp of glycerin (some recipes say it’s optional, believe me, it’s a must)
- 2 lbs 10X confectioners’ sugar
- 1/2 tsp of white vegetable shortening
Directions how to make the fondant recipe:
- Sprinkle the gelatin over cold water in a small bowl and let it rest for 2 minutes to soften
- Place the bowl in a microwave for 30 seconds on High, until the gelatin dissolves
- Add the Almond extract
- Add the corn syrup and the glycerin and stir until the mixture is smooth and clear (if the mixture is not turning smooth and clear, microwave it for an additional 15 to 20 seconds on high and stir again)
- Sift 1 1/2 pounds of the sugar into a large bowl
- Make a hole in the sugar and pour the liquid mixture to it
- Stir with a wooden spoon until the mixture becomes sticky
- Sift some of the remaining 1/2 pound of sugar onto a smooth work surface and add as much of the remaining sugar as the mixture will take
- Knead the fondant, adding a little more sugar if necessary, to form a smooth, pliable mass
- Rub the vegetable shortening on your thumbs and knead it into the fondant
- Wrap the fondant in plastic wrap and place it in a tightly sealed container to prevent it from drying out
If the icing dries out and harden it can often be revived by popping it into a microwave oven for a few seconds and then kneading it back to life
Now you know how to make fondant, I hope the following pictures will inspire you to give this easy, tasty Fondant Recipe 
But first, if you want to take your fondant recipe to the next level, you’re welcome to visit my post How to Color Fondant
And one update (11/02/09) - A few of my readers sent me pictures of cakes they made following the instructions on this post.
I advice you to go and check it out, to see what to expect when you learn how to make fondant
An update from January 15 2008:
About 6 month ago I got a mail from one of my readers asking me how to make fondant.
I never thought it’d be the most popular post on my blog…
Anyway, from the comments I get I see that many people finds it easy to make, it makes me so happy as that’s the purpose of this blog.
Now that you see that how to make fondant is very easy you can go to the next level by trying to color it (see “how to color fondant”) or get inspired with baby cake decoration ideas at my previous posts “baby shower cakes” , “children’s birthday cakes” and “more children’s birthday cakes”
I’d appreciate if you could recommend this fondant recipe using one of the social networks below.
Happy Cooking
April 10th, 2009 at 1:49 pm
Thanks for this “how to make fondant” post. is there any alternative for a microwave?
April 10th, 2009 at 7:37 am
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
April 10th, 2009 at 4:59 am
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
April 9th, 2009 at 6:16 pm
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
April 8th, 2009 at 3:00 pm
Hi… can I use a mixer for this recipe?
April 7th, 2009 at 7:09 pm
Can I make this recipe in a mixer?
April 5th, 2009 at 6:55 pm
were can you find these fondant recipe ingredents
April 4th, 2009 at 5:51 pm
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
April 4th, 2009 at 7:52 am
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
March 31st, 2009 at 10:45 am
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
March 30th, 2009 at 1:32 am
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!
March 30th, 2009 at 1:14 am
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.
March 29th, 2009 at 2:49 pm
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!
March 28th, 2009 at 2:55 pm
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
March 28th, 2009 at 1:59 am
I am 102 and I am a diabitic can I eat this fondant recipe?
March 26th, 2009 at 10:06 pm
Hey~ i could not find food glycerin at the market….what would happen to the fondant icing if i didnt add it?
March 25th, 2009 at 9:00 pm
hey, i have been wanting to make fondant for a while now, but i cannot find glycerin anywhere. any suggestions?
March 25th, 2009 at 3:36 pm
I dont usually comment, but after reading through so much info I had to say thanks for this how to make fondant recipe
March 23rd, 2009 at 4:26 pm
HOW DO I GET CREAM COLOUR & ARMY GREEN FOR MY FONDANT
March 22nd, 2009 at 7:46 pm
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
March 20th, 2009 at 7:35 pm
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
March 19th, 2009 at 2:00 am
What is “10X confectioners’ sugar”?
March 17th, 2009 at 7:36 pm
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!
March 17th, 2009 at 1:15 am
I was wondering the same thing as Emily; instead of almond extract and vanilla extract be used?
March 16th, 2009 at 8:51 pm
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
March 16th, 2009 at 4:13 pm
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.
March 16th, 2009 at 12:14 am
thanx so much i needed this recipe
March 15th, 2009 at 10:00 am
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
March 15th, 2009 at 9:42 am
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
March 13th, 2009 at 6:27 pm
instead of almond extract, is it ok to use vanilla extract?
March 12th, 2009 at 8:18 pm
can you buy glycerin in a supermarket
March 11th, 2009 at 12:23 pm
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
March 11th, 2009 at 11:07 am
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
March 11th, 2009 at 9:48 am
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
March 11th, 2009 at 9:35 am
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
March 11th, 2009 at 9:25 am
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
March 11th, 2009 at 9:19 am
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
March 10th, 2009 at 4:07 pm
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
March 9th, 2009 at 5:28 pm
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
March 9th, 2009 at 5:08 pm
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
March 9th, 2009 at 10:35 am
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
March 9th, 2009 at 10:28 am
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.)
March 9th, 2009 at 10:06 am
Hi Christina
There’s no need to refrigerate the fondant when done, you can start working with it right away.
Happy Cooking
The Duke
March 4th, 2009 at 10:05 pm
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.
March 3rd, 2009 at 11:06 am
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
March 3rd, 2009 at 9:23 am
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
March 3rd, 2009 at 9:03 am
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
March 3rd, 2009 at 8:40 am
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
March 2nd, 2009 at 6:58 am
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
March 2nd, 2009 at 5:34 am
*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.