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How to make fondant – readers’ experience

11th February 2009

How to make fondant – readers’ experience

posted in Cakes |

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

I love this posts for many reasons, but mainly because it’s the first post that got you readers more involved in my site.

I got dozens of questions asking how to make fondant, and now I get many replies from people who followed my fondant recipe and got great results.

Julie S didnt know how to make fondant, and although she used a chocolate fondant recipe, she used this fondant recipe for all decorations and look at this lovely cake she made (scroll down as there are other cakes made by some of you further down)

Here’s part of what Julie wrote:

“I used a fondant recipe almost identical to yours to make the decorations on this cake. 
It’s not perfect, but for a first attempt, I thought your readers might find it encouraging to see what someone with zero experience can do with your fondant recipe.”

And here are some of the pics:

How to make fondant

How to make fondant icing

How to make fondant cake

How to make fondant zoo cake

How to make fondant

As you see the fondant is in many different colors, you can learn how to color fondant in my post called… How to color fondant :-)

Another reader who sent me a picture of a cake she made using my fondant recipe is Rosana M.

This is a part of what Rosana wrote:

“Well, I already did it without the Glycerin since I couldn’t find any and put the food dye right into the mix before it was done. 
In fact, I had so much fondant leftover, I gave it to my mother, who still has it and it looks the same as when I made it back in December!
 
It was all experimentation for me because I don’t bake….anything….ever.
 
Needless to say the family was pretty surprised. 
The cake was a my tribute to Heath in Dark Knight. 
I was wanting it to be more dimensional but I figured just keep it simple”

And here’s the pictures she sent (a little scary, but brilliant as an a tribute to the dark knight) :

How to make fondant cake

And last, but definately not least is Nena S.

Here’s part of what Nena wrote:

“As requested, I am sending you a couple of pictures of the “Terrible Towel” Cake! 
 
Originally I was going to make a second cake…a football helmet…had it all baked and everything then I decided it was going to be too large to go on top of the sheet cake.
 
SO, I just used your ABSOLUTELY PERFECT fondant recipe and made the little helmets, footballs, and the Pittsburgh Steelers logo in both corners. 
 
I can’t tell you how happy I am with your recipe!  I have a professional grade stand mixer that I cheated with…it does all of the kneading and color distribution much better than I could by hand.  
 
Thanks again!”

And here are the two pictures she sent:

How to make fondant

How to make fondant cake

I’m posting this posts for two reasons:

1. To show you the great work of those amazing three ladies

2. To show you how easy it is to make fondant

3. To tell you how happy it makes me when people respond to my posts :-)

So, please feel free to send more questions, reviews and pictures if you use any of my recipes

Happy Cooking :-)

 

 

 

 

 

This entry was posted on Wednesday, February 11th, 2009 at 12:19 pm and is filed under 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 48 responses to “How to make fondant – readers’ experience”

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  1. 1 On February 11th, 2009, Fondant Recipe – How to make fondant said:

    [...] advice you to go and check it out, to see what to expect when you learn how to make [...]

    posted on February 11th, 2009 at 2:15 pm

  2. 2 On February 21st, 2009, Sona said:

    Hi,

    I’m yet to try your recipe, but I just wanted to check what gum paste like Tylose does to the fondant. Does that make it easier to make flowers etc?

    Thanks
    s

    posted on February 21st, 2009 at 4:04 pm

  3. 3 On February 22nd, 2009, Mara said:

    i am new at making fondant and i’m only 15. so i don’t have much experience. I wan to make a cake for my friends birthday. I was going to cover it with fondant then add pink and puple polka dots. I was wondering how to attach the polka dots to the fondant cake?

    posted on February 22nd, 2009 at 6:39 pm

  4. 4 On February 22nd, 2009, TheCookDuke said:

    Hi Mara

    You can attach the polka dots in one of the following ways:
    1. The most simple way, the way most people use, is to do it in two phases: first cover the entire cake with fondant, then lay the polka fondant dots over the first layer of fondant
    2. The second might be complicated and I don’t recommend doing it in the first few fondants.
    You cover the entire cake with the fondant, than you cut round shapes in the fondant, one round shape for each dot (I recommend using a punch set for it).
    Then, using the same punch tool you make the dots in different colors, and fill the missing spots in the with the dots you make.

    I’d recommend using the first method, the second takes lots of practice.

    Hope it helps…

    Happy Cooking :-)

    posted on February 22nd, 2009 at 8:15 pm

  5. 5 On February 26th, 2009, TheCookDuke said:

    Hi Sona
    I see no reason to use gum paste like Tylose.
    If you follow my fondant recipe you’ll be amazed to see how easy it really is.
    Making flowers and other decorations is both simple and fun, I will try to post a fondant decoration post soon.

    Happy Cooking :)

    posted on February 26th, 2009 at 8:32 am

  6. 6 On February 26th, 2009, Tanya said:

    For the first time, I am trying to make 3-d fondant bows, I know I have to do it a couple days in advance so that the fondant gets hard, my quetion is: once the bows have hardened will they stay hard or will they soften at room temperature?

    posted on February 26th, 2009 at 11:09 pm

  7. 7 On March 3rd, 2009, TheCookDuke said:

    Hi Tanya

    The fondant bows can be kept almost indefinitely as long as they are properly stored, I have fondant figurines that are more than 6 month old.
    It’s important to store them in a plastic container with a lid, and to keep that container in a cool dry place.
    Fondant is made mostly of sugar and it acts as a preservative, keeping the figurines from molding or rotting.

    Happy Cooking :-)

    posted on March 3rd, 2009 at 12:40 pm

  8. 8 On March 21st, 2009, Jessie said:

    Can you use an alternate flavor like vanilla or butter? I don’t care for almond flavor.

    posted on March 21st, 2009 at 4:09 am

  9. 9 On April 18th, 2009, lesslielynn said:

    I just used this fondant recipe and after trying the marshmallow recipe (which did not turn out right at all) and I was very happy with the results! It turned out Perfect! Way better the the stuff you buy at the store. Now I am even more excited about my new hobby.

    Thanks so much,

    Lesslie

    posted on April 18th, 2009 at 2:48 am

  10. 10 On May 27th, 2009, Tiffany S said:

    I tried this fondant recipe for the first time tonight and it came out WONDERFUL! Ive tried a few different fondant recipes and nothing came close to this one! Thanks so much for this. Now I can take my cake making to a whole new level! And my daughter’s birthday cake is so beautiful!

    posted on May 27th, 2009 at 3:59 am

  11. 11 On June 3rd, 2009, eric said:

    How much fondant does your recipe make?
    Thanks.

    posted on June 3rd, 2009 at 1:34 pm

  12. 12 On June 9th, 2009, TheCookDuke said:

    Hi Eric

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

    Happy Cooking :)

    posted on June 9th, 2009 at 6:13 pm

  13. 13 On June 12th, 2009, Marisa said:

    Do you just add food color to the Fondant recipe to make it your desired color?

    posted on June 12th, 2009 at 12:38 am

  14. 14 On June 20th, 2009, Corey said:

    Hey TheCookDuke,

    Thanks for providing the fondant recipe, it looks so easy! I’m thinking of making éclairs after I saw them made on the local version of MasterChef here in Australia. The chefs gently heated what they called fondant patissier/sugar paste until it was quite liquid, then dipped the éclairs in that to make the icing. Is it possible to do the same thing with your fondant recipe, or is that a different type of fondant altogether?

    Thanks!

    posted on June 20th, 2009 at 2:48 am

  15. 15 On June 27th, 2009, Melissa said:

    Hi,
    I just made your fondant recipe and it really was super easy. My only issue is my fondant is cracking and tearing on me. Is it too much sugar or not enough? I covered my cake but my corners are cracked and splitting. How do I make fondant more durable? Thanks for the fondant recipe!

    posted on June 27th, 2009 at 1:30 am

  16. 16 On June 27th, 2009, TheCookDuke said:

    Hi Marisa

    Coloring fondant is quite easy, you can find all about it in my post “how to color fondant” at http://thecookduke.com/howtocolorfondant/

    Happy Cooking :)

    posted on June 27th, 2009 at 6:44 am

  17. 17 On July 7th, 2009, Melissa said:

    Hi I was wonderinng where you can buy the Glycerine for this fondant recipe? I have looked all over for it and cant find it so if you could point me in the right direction I would appreciate it.

    Thank you. :)

    posted on July 7th, 2009 at 4:11 pm

  18. 18 On July 14th, 2009, Valentina said:

    Hello!

    I would like to try and make my 3 tier wedding cake myself, but I’ve never made/worked with fondant recipe before in my life.
    Could you tell me how long the fondant needs to harden for sufficiently before transportation to the wedding site please? Is it ok to be in the fridge while hardening?
    Shall I insert my gumpaste roses and other flowers into fondant while it’s still fresh?

    Thank you soooooo much in advance!

    Valentina

    posted on July 14th, 2009 at 9:09 am

  19. 19 On July 14th, 2009, Valentina said:

    Hello again,

    Do I also need to refrigerate fondant overnight before I actually use it?

    Huge thanks,

    Valentina

    posted on July 14th, 2009 at 9:21 am

  20. 20 On July 24th, 2009, Angela said:

    This is my third time making you’re fondant recipe and I’m having a bit of a problem. I added all 2 pounds of sugar and it still seems a little too sticky. I added corn starch to my surface to see if that would help and it kept it from sticking to the surface, however, it still seems like it would need more sugar. Should add more than is stated on your recipe. I do want to mention that it’s as beautiful as my second batch, only a tad bit too sticky. It may be the humidity, either way please let me know. Thank you!

    posted on July 24th, 2009 at 8:56 pm

  21. 21 On August 6th, 2009, Ranae said:

    This is my first time making fondant is there any good tips you can give me besides the ones Iv’e already read

    posted on August 6th, 2009 at 12:08 am

  22. 22 On August 11th, 2009, jasmine said:

    do you put icing on your cake before you put the fondant, and if so how much

    posted on August 11th, 2009 at 6:24 am

  23. 23 On August 21st, 2009, Tiffany said:

    I have a couple of questions before I start working with this fondant recipe. First off, how/where do I store it and for how long can in advance can I make it. When applying it to the actual cake, do I put any icing in between the fondant and cake, or do I just apply the fondant on top? Lastly, when rolling the fondant out with a pin, should I apply anything on the surface of the pin, ex: flour, vegetable shortening? Thank you so much. I am finding your website extremely helpful.

    Take care
    Tiffany

    posted on August 21st, 2009 at 1:46 pm

  24. 24 On September 12th, 2009, Michelle said:

    Hi!
    Do I need to let the fondant set overnight or can I use it right away?

    posted on September 12th, 2009 at 1:51 pm

  25. 25 On September 27th, 2009, Lindsay said:

    Can I use regular icing on the bottom of my cake with fondant decorations (i.e a character) on top? Or should it all be fondant?
    Thanks
    Lindsay

    posted on September 27th, 2009 at 1:30 pm

  26. 26 On October 5th, 2009, Amber said:

    After calling and emailing many stores I found glycerin and used it for the fondant recipe. I later received an email from a baker saying they do not use glycerin anymore because it is a health risk. Do you know anything about this?

    posted on October 5th, 2009 at 1:01 am

  27. 27 On October 12th, 2009, Pamela Hodge said:

    I need to know details on rolling out the fondant!!! I made one this weekend but it was very hard to roll out. Do i grease the rolling pin?

    posted on October 12th, 2009 at 2:18 pm

  28. 28 On November 7th, 2009, Meg said:

    I guess this fondant recipe is really not too complecated…

    posted on November 7th, 2009 at 11:57 pm

  29. 29 On December 4th, 2009, kiley said:

    i am new at making fondant, but i must say that this website helped me alot. hey give a girl a break i am only 15. i hope to be a pastry chef when i am older and so does my cousin we really need work on it so we’ve been trying out new recipes.

    posted on December 4th, 2009 at 8:11 pm

  30. 30 On December 15th, 2009, Adele said:

    HI there, what I am wondering about is after you have the cake made, can you store it in the fridge? I am getting married outside and am thinking about doing my own cake, and I am curious to know if I can make it ahead of time?

    posted on December 15th, 2009 at 8:51 am

  31. 31 On January 11th, 2010, Bobbi said:

    Ok. I must be the only baking idiot out there but here goes; I put the ingredients together just fine, then turned it out onto my powder sugared flat surface and began to knead. It became decreasingly sticky but I was unsure how far to take this step. Do I knead until bread ball consistancy? How do I apply it to my cake? Do I roll it out and apply it like wallpaper? What is my adhesive if so and finally how does everyone get wonderfully seamless corners and edges? Please help me, this is obviously easy for a lot of people. I just want to be one of them. :) Thank you so much in advance! Bobbi :)

    posted on January 11th, 2010 at 7:13 pm

  32. 32 On January 19th, 2010, Sharon said:

    This will be my first time making or using fondant! for your fondant recipe, is it better to mix it with a heavy mixer or by hand

    posted on January 19th, 2010 at 12:10 am

  33. 33 On January 22nd, 2010, melissa said:

    hi i want to make my wedding cake myslef and was wondering how much fondant your fondant recipe to make to cover a 4 tier square cake?

    posted on January 22nd, 2010 at 5:15 am

  34. 34 On February 2nd, 2010, Marjie Gold said:

    I have made the fondant a few times now, but it keeps sticking to my counter, even after I completely cover it in powered sugar. Also I’m having trouble with it cracking, what do you suggest for both issues? The fondant tastes great by the way, it doesn’t even compare with the nasty stuff at the store.

    posted on February 2nd, 2010 at 9:31 pm

  35. 35 On February 9th, 2010, Linhart said:

    this fondant recipe is amazing

    posted on February 9th, 2010 at 10:53 pm

  36. 36 On May 8th, 2010, sabiha said:

    hi,i made a fondant ,it is first time ,now when ever i try to roll it,,it breaks i donèt know what is wronge please some one help,does gelatin expire?i only use halal gelatin,i found it in asian store i do not know how old is it&

    posted on May 8th, 2010 at 12:25 am

  37. 37 On May 26th, 2010, elnah said:

    Hey Cooking Dude (:
    Are we required put anything on top of the cake before putting the fondant? Saw something in other posts regarding fondant icing…

    posted on May 26th, 2010 at 12:14 pm

  38. 38 On July 1st, 2010, rose said:

    just curious on how to decorate the cake using your fondant icing, example the animals or trees, are there available cutters for these? on just creating your own design???

    posted on July 1st, 2010 at 7:51 pm

  39. 39 On July 2nd, 2010, TheCookDuke said:

    Hi Rose

    There are different cutters for fondant, but none of them in sufficient for decorations as you see on my cakes.
    Fondant is great for decoration not only due to its texture and taste, but also for its flexibility that allows to make almost any structure out of it.
    I’ll try to post some fondant decorating tips soon.

    Happy Cooking :)

    posted on July 2nd, 2010 at 6:37 am

  40. 40 On July 9th, 2010, TheCookDuke said:

    Hi Angela

    I only have 2 minutes so I can’t give you a full answer on how to cover the cake – once you make the fondant you see that it’s like placing a tablecloth over the table, it might seem complicated but it’s relatively simple.

    As for the glycerin, it worth looking for it as it has an important role in this recipe.
    You can always buy the glycerin online at Wilton’s site – search.wilton.com/?q=glicerin&u1=q
    I wouldn’t get tempted to buy their “out of the box” fondant as I don’t like the taste of it.

    Happy Cooking :)

    posted on July 9th, 2010 at 11:00 am

  41. 41 On September 19th, 2010, Stephanie said:

    Im not quite sure y but it took 4 pounds of sugar so please tell me what I did wrong.

    posted on September 19th, 2010 at 3:32 am

  42. 42 On December 9th, 2010, Nikos said:

    Thank you Soooooo much for the recipe..!
    I used it to make a 2.5 metre long Candy house as the centre piece in a shop’s X-mas window. It came out Fabulous!!
    Such an amazing recipe, so easy to make, nothing like all the recipes i’ve tried in the past! Pics are to follow soon!
    Thanks again!

    posted on December 9th, 2010 at 3:11 pm

  43. 43 On April 28th, 2011, Sarah said:

    The recipe was simple to follow and easier then i thought it would be to make! Once i made the fondant i tried doing the “coloring” part. that was again very simple! From now on i’m going to use fondant on my cakes instead of cheater already made frosting!

    posted on April 28th, 2011 at 8:37 pm

  44. 44 On September 7th, 2011, Thanuja said:

    hi i haven’t made fondant icing before..i’m exited to follow your recipie for baby’s first b’thday party..could you give me some examples for vege table shortening?can i use margerine or canola oil instead?

    posted on September 7th, 2011 at 6:15 pm

  45. 45 On September 13th, 2011, malar said:

    hi….

    I would like to know the below:-

    1. is the fondant icing is eatable?
    2. do we need to apply butter icing first before using the fondant decorations?

    thank you

    posted on September 13th, 2011 at 6:26 am

  46. 46 On September 17th, 2011, TheCookDuke said:

    Hi Malar

    1. Yes, fondant is eatable, if you follow my fondant recipe you’re truly gonna love the taste
    2. Yes, you do have to apply butter icing first before using the fondant to the cake. If you apply fondant decoration on top of the fondant icing then there’s no need for butter-cream, a tiny drop of water will do the trick

    Happy Cooking :)

    posted on September 17th, 2011 at 1:12 pm

  47. 47 On October 15th, 2011, Maxi said:

    What can you use instead of gelatin if you are vegetarian?

    posted on October 15th, 2011 at 8:11 am

  48. 48 On October 15th, 2011, Maxi said:

    I’m sure you can buy vegeatrian gelatin
    I also need to get some

    posted on October 15th, 2011 at 8:12 am

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