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
September 24th, 2009 at 9:14 pm
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
September 24th, 2009 at 6:45 pm
OMG THESE CAKES ARE GEORGEOUS.!!!!!!!!!!!!!!
September 23rd, 2009 at 11:26 am
can you tell me the difference between the fondant in this fondant recipe and pastillage
September 22nd, 2009 at 8:50 pm
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…
September 20th, 2009 at 3:25 pm
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
September 20th, 2009 at 3:18 pm
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
September 18th, 2009 at 4:40 pm
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!
September 16th, 2009 at 12:30 am
I just wonder how do you get the fondant on the cake wont it ruin the outer layer
September 15th, 2009 at 7:12 pm
Your fondant recipe says: 2 lbs 10X confectioners’ sugar. Can you please clarify? I’m not sure what is meant by it…
Thank you
September 13th, 2009 at 6:15 pm
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?
September 12th, 2009 at 3:36 pm
Thank you so much for this recipe! I never knew fondant could taste good! I’m never going back to store-bought again, thanks!
September 12th, 2009 at 1:50 pm
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!
September 11th, 2009 at 4:52 pm
OMG! You’re cakes are awesome!!!
September 9th, 2009 at 6:35 pm
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
September 8th, 2009 at 1:41 pm
do you have any cake recipes for us?
September 6th, 2009 at 8:36 pm
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 =)
September 2nd, 2009 at 8:55 am
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
September 2nd, 2009 at 8:48 am
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
September 2nd, 2009 at 12:07 am
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
August 31st, 2009 at 3:30 pm
Where do i find glycerin?
August 31st, 2009 at 11:10 am
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
August 30th, 2009 at 5:43 pm
I am wondering how much fondant the above fondant recipe actually makes?
August 30th, 2009 at 5:15 pm
Hi, I was wondering if we can use flavored gelatin instead of plain. Thanks I can’t wait to try this fondant recipe.
August 30th, 2009 at 2:48 am
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!
August 29th, 2009 at 4:57 pm
[...] “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 [...]
August 28th, 2009 at 3:49 pm
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?
August 28th, 2009 at 9:43 am
[...] mastering the Pirate Ship Cake, I hope her next step is to learn how to make fondant, following my fondant [...]
August 28th, 2009 at 8:46 am
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
August 25th, 2009 at 10:17 pm
Thank you so much , I thought that to make fondant was going to be realy hard but it wasnt
August 20th, 2009 at 2:35 pm
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
August 20th, 2009 at 2:45 am
i reaaaally like fondant icing its reaaaally yummy in my tummy.
ciao
August 16th, 2009 at 2:45 am
I really loved this recipe I have never made Fondant but it was so easy and good
thanks
August 15th, 2009 at 2:56 pm
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
August 14th, 2009 at 5:40 pm
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)
August 12th, 2009 at 3:42 pm
How do I shape it? Cut or put in bag with tips?? Can I use regular confectionary sugar?
August 12th, 2009 at 12:02 am
Do you have instructions on how to decorate? What do you use to stick the decorations onto the fondant covered cake?
August 11th, 2009 at 3:38 pm
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
August 10th, 2009 at 11:50 pm
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!
August 9th, 2009 at 2:45 pm
Hi Kevin
This fondant recipe makes enough fondant to cover two 10” round cakes, with enough leftovers for decorations
Happy Cooking
August 9th, 2009 at 2:33 pm
Hi Julia
You place the fondant after the cake is already baked.
Happy Cooking
August 9th, 2009 at 2:31 pm
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
August 9th, 2009 at 2:25 pm
Hi Alexgee
This fondant recipe is enough to cover two 10” round cakes, with enough leftovers for decorations
Happy Cooking
August 8th, 2009 at 3:21 am
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!
August 7th, 2009 at 2:56 pm
how many square 8 inch cakes could you cover with your fondant recipe?
alexgee
August 6th, 2009 at 4:54 pm
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
August 6th, 2009 at 4:51 pm
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
August 6th, 2009 at 4:36 pm
Hi Jacqueline
You do not have to use almond extract for this fondant recipe; Vanilla extract is just as fine.
Happy Cooking
August 6th, 2009 at 4:32 pm
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
August 6th, 2009 at 4:26 pm
Hi Melani
You do not have to use almond extract for this fondant recipe, Vanilla extract is just as fine.
Happy Cooking
August 6th, 2009 at 3:18 pm
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?