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How to make Rolled Fondant- The only fondant recipe you will ever need for fondant. It is easy to make, easy to work with and inexpensive.

How to Make Rolled Fondant (Bold Baking Basics)

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Hi Bold Bakers!

Buying fondant can be expensive and sometimes you never get enough to cover your cake. To make your own is much easier than you might think and it is inexpensive. So this week I’ll show you How to Make Rolled Fondant at home.

Here are some tips on how to work with fondant that will make your cake decorating much easier.

Ingredients

Glucose and glycerin can be found at most cake decorating supply stores or online. In place of glucose syrup you can use corn syrup. I have shared the links above the recipe of where you can buy these ingredients directly on Amazon.

How to Roll Out Fondant

To use fondant, roll it out with a rolling pin on a surface coated with additional powdered sugar. For large sheets to cover cakes and cupcakes and for cutting out decorations, you will want to roll out a sheet about 1/4 to 1/8 inch thick.

Tips for Working with Fondant

  • Fondant can dry out quickly. If you need to store it for short periods of time, wrap it in plastic wrap and store it in a resealable plastic bag.
  • For longer storage, roll fondant into a ball, then coat with a little vegetable oil. Wrap in plastic wrap, then place the wrapped fondant in an airtight container. It can be stored for up to 2 months this way. Do not refrigerate or freeze it.
  • If fondant is too soft or sticky to roll, knead in a little additional powdered sugar.
  • Make sure your hands are clean when handling fondant, and avoid wearing clothing with fibers that might shed.
  • If you are covering a cake or cupcakes with fondant, lightly cover with a glaze or buttercream frosting first to create a smooth surface.

How to Tint Fondant

When coloring fondant use a paste color over a liquid; it is more concentrated in color and texture. The advantage of using paste food coloring to color fondant is that the color will not be diluted when you mix it with the white fondant.

Wear plastic gloves to avoid discoloring your hands. If you are using different colors, you will want to have
several pairs of gloves.

How to Flavor Fondant

Flavoring Fondant is a lovely touch. Stir in a few drops of your favorite flavoring, such as almond, lemon, rose water or orange extract in place of vanilla in the recipe.

I found lots more tips on how to work with fondant on bhg.com 

If this fondant has too many ingredients for you well there is an easier solution: Marshmallow Fondant. All you need is a bag of Marshmallows and icing sugar and you will get the same result.

Homemade Sprinkles

Make your own Homemade Sprinkles in a variety of colors and shapes. Watch my video to see how!

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How to Make Fondant (Bold Baking Basics)
 
Prep time
Total time
 
Author:
Serves: 2 cakes
Ingredients
  • 1 (.25 ounce) package unflavored gelatin or agar agar
  • ¼ cup cold water
  • ½ cup glucose syrup or corn syrup
  • 1 tablespoon glycerin
  • 2 tablespoons (1oz/30g) shortening or butter
  • 1 teaspoon vanilla extract
  • 8 cups sifted confectioners' sugar
Instructions
  1. Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved.
  2. Add glucose and glycerin, mix well. Stir in shortening and just before completely melted, remove from heat and stir in vanilla. Mixture should cool until lukewarm.
  3. Place 4 cups confectioners' sugar in a large bowl. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatin mixture. Mix in sugar and add more a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). IMPORTANT NOTE: IF YOU FONDANT IS WET OR TOO SOFT WHILE MXING ADD MORE SUGAR. IT CAN DIFFER DEPENDING ON CLIMATE AND INGREDIENTS.
  4. Use fondant immediately or store in airtight container in fridge. When ready to use, bring to room temperature and knead again until soft.
Notes
You can use agar if you don't want to use gelatin but do you need to use one of then because it helps set the fondant.
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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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194 Comments

  1. elif tombaş on April 28, 2016 at 11:58 am

    Hi Gemma!
    thanks for this recipe but ı have a problem with gelatin.. im kind a vegan so i cant use gelatin and its really hard to find made from vegetable ones.. ı heard some marsmallows made with starch.. do you know what are they? please help me (T_T)

    • Profile photo of Gemma Stafford on April 28, 2016 at 3:36 pm

      I haven’t tried this recipe with starch. Have you ever use agar-agar? That’s generally a good vegetarian substitute for gelatin. 🙂

      • Nfwam on August 3, 2016 at 3:21 am

        Hi ! I wanted to ask can we add cocoa powder r melted chocolate to turn it brown.If not then what can we do to turn it brown???? plz do reply i want to make this and cant wait………but i want this to be brown in colour without adding food colours bcz i dont have them on hand…….

        • Profile photo of Gemma Stafford Gemma Stafford on August 4, 2016 at 1:49 pm

          To turn it brown add food color, but I don’t suggest add chocolate or cocoa as that won’t end well:)

        • David Ellis on December 14, 2016 at 8:28 am

          To make brown, mix equal parts red, blue & green food coloring.

          • David Ellis on December 14, 2016 at 8:30 am

            OOPS! I meant red, blue & yellow food coloring.



          • Profile photo of Gemma Stafford Gemma Stafford on December 16, 2016 at 3:47 am

            Thank you David, I am happy to have your kind help,
            Gemma 🙂



      • Marybeth Nichols on November 15, 2016 at 1:10 am

        Just wanted to know some ingredients aren’t avail where can u find everything bakers use not drive more than 5 fwys equal 2 hrs in Calif
        One is agar? Can one use in place of gelatin no sugar or maybe I reg unflavored one no sugar??
        I saw a receipe championship bakery; how can make truffle butter
        Can u substitute butter for sweet butter when baking n cooking more expensive to buy buy so delicious
        Where can I find truffle? fresh,dried, even in jar?Help!!!! Me ; please
        I adore all ur receipts Gemma Your AWESOME THANK YOU
        ALSO U WOULDNT BUT I WANT TO BE ABLE TO LIVE BECAUSE UR MY SAVIOR GOD BLESS YOU
        If u only knew w all ur receipe S I am able in saving money n bring back life back into my home. I love ALL your receipe S I don’t anymore room to pictur or video since I have had concussions I can’t remember si I have write all
        Everything in stores n restaurants preservatives or u really don’t I get sick easily don’t go until almost 3 months n strength try again. It’s very me since I TSKE do much medications as well but I will overtime my past n future of u Gemma saved me. Thank you my dear. U see I’m doing chemo ITS 1997 , w LUPUS/R/A severe Arthur’s n Osteo n lots other illnesses i get fatigue n weak but now getting me into to my kitchen kitchen is because if ur EASY REVEPES. U see most of life 3/4 since then Fsllen into deep depressed n anxiety attacks attacks when my last child went to college I was so lonely bored I gave upon life,. I be been cooking since I was 10yrs old my mom was a single parent, I had 6 siblings I loved to eat so I was chosen to be cook n bakery person.COOKING WAS WONDERFUL MY HAPPINESS You see my life was very stressful. For I couldn’t go out I was Fear to go out n I get sick so easily where I couldn’t afford all doctors I had cut back to 3.
        I was always getting a lot than living well I just wanted to give n I wanted to die.
        After seeing ur videos; I don’t have to go out restaurants it got too expensive
        so I stay homeboy U Shiwed Mre how EASY IT IS TO BAKE N MAKE ICE CREAM N SPICES N HOW TO MAKE DULCE DE LECHE W NON DAIRY I JUST LIVE U TO SEATH AWH sorry u know what I mean, im so happy n proud Iu came into my life as old man am
        I can make it n have it n maybe bring back friends but mostly ai would love to have my children for their too busy to even give s Cslls a buzz a text I was even asking I’ll take SMOKE SIGNALS LIKE AMERICAN INDIANS LOL. i MY NEED MY CHEFS HAT!
        Thank you so very much again!!!!
        for Ur n friends AWESOME RECEIPES N DISHES.
        MY DAUGHTER WANTED me TO Go TO CULINARY SCHOOL COLLEGE but there’s only one u ran into accidently InBeverly Hills HILLS ONE Closest I could find; she said Shed work instead of college but u couldn’t do it.Later I fell into deep DEPRESSION then SHINGLES; IT WAS AWFUL lasted 6 months due Lupus immune was very low.
        I wanted to die that finally I realized I was forgotten n abandoned, but thanks to You GEMMA YOU SAVED ME UR MY SAVIOR N MY ANGEL UR THE BEST CHEF N INTERSTING PERSON IVE KNOWN better than Rachael Ray sorry Rachel.
        So end this long story Thank you God bless
        I was so excited I texted my daughter little one then called her n finally emailed her ur ice cream receipesn; rest history.
        I LOVE them ALL THAT I’m so excited I don’t know which to try first . I couldn’t find the ice cream containers any help me where to buy! ? I’m TAKING BACK MY ICE CREAM MAKER. Ur AWESOME WOMAN MARYB
        I’m HAPPY HAPPY HAPPY NY LUFE HAS CHANGEF FOR NETTER
        LIFES CHANGED FOr ME ; answer my 3 questions 😋 ❣🍧😇

        • Profile photo of Gemma Stafford Gemma Stafford on November 15, 2016 at 2:47 am

          Hi Marybeth, i think i lost the questions in this?
          1. The butter one i am not fully understanding! I use real dairy butter in all of my baking, it is the best for baking. some people substitute vegetable shortening, but the result is never the same.
          2. you can substitute Agar agar for gelatin. this is a plant based gelling agent. I do not know this to be sweet, or to have added sugar.
          3. Truffles are made generally with chocolate and cream, covered in an outer shell or coating.
          I do not know where you should shop for these things. amazon are a great online resource, for all sorts of things, including grocery. There is a link to the ice cream containers here on my website under the ice cream videos, or the SHOP tag.
          I am sorry to hear that you are struggling with your health, this must be very difficult for you. keep your heart up, and do what you can do to feel better, the kitchen is a great place to start!
          Best wishes for your future, Gemma 🙂

    • Tugba Turel on January 18, 2017 at 9:10 pm

      hi Gemma says gelatin or agar agar. it is vegetable gelatin. So you can use it instead of gelatin

      • Profile photo of Gemma Stafford Gemma Stafford on January 19, 2017 at 12:27 pm

        Yes, agar agar is made from seaweed, just like China grass, and Carrigeen moss, these are vegan friendly,
        Gemma 🙂

  2. Bree lovelie on April 28, 2016 at 12:14 pm

    Thanks for the recipe what can I use in place of gelatin…not easy to find…

    • Profile photo of Gemma Stafford on April 28, 2016 at 3:35 pm

      Where do you live? You should be able to find gelatin at your local market. If not, you can always check out amazon.com. Hope this helps 🙂

  3. Samantha on April 28, 2016 at 2:28 pm

    I made this cake at home and loved it!!!!!

    • Profile photo of Gemma Stafford on April 28, 2016 at 3:33 pm

      That’s great to hear. Thanks for your feedback 🙂

  4. Katherine on April 28, 2016 at 7:32 pm

    Hi Gemma I can’t wait to try your new cake recipe!
    Can I use butter instead of shortening? And how much fondant does this recipe yield?

    • Profile photo of Gemma Stafford Gemma Stafford on April 28, 2016 at 10:39 pm

      Yup, I did. I’m not sure it it means it might not stay as fresh as long but mine is fine. 🙂

  5. T mo T on April 28, 2016 at 8:36 pm

    Hey Gemma. ..
    What can I use in replacement of glycerine???
    Are there any substitutions

    • Profile photo of Gemma Stafford Gemma Stafford on April 28, 2016 at 10:38 pm

      I looked it up and not that I can see. If you find it’s too many ingredients the marshmallow fondant is just icing sugar and marshmallows and they already contain a lot of those ingredients.

      Hope this helps.

    • Maddie on January 29, 2017 at 3:38 pm

      T mo T, I used canola oil and it turned out great.

    • Jonada Kohlmeyer on February 10, 2017 at 4:46 pm

      Invert sugar, available commercially as Trimoline and Nulomoline, is a substitute for glycerin in fondant recipes. Found this in a web search. Have not actually tried it.

      • Profile photo of Gemma Stafford Gemma Stafford on February 13, 2017 at 11:24 am

        Hi there,
        this is interesting, thank you for letting me know about this, I will check it out,
        Gemma 🙂

  6. Shweta Sharma on April 29, 2016 at 1:46 am

    What is shortening? And where can I find it? As I approached the shop keeper he didn’t understand too

    • Profile photo of Gemma Stafford Gemma Stafford on April 30, 2016 at 11:24 am

      Hi Shweta,
      Vegetable oil like soybean or cottonseed oil is used to make a solid fat, which is referred to as shortening. The name “shortening” is derived because when it is used along with flour, it shortens the gluten strands. Shortening is 100% fat, as compared to 80% fat in butter or lard.
      So, this is what it is, it is sold here in the US as shortening.
      Gemma 🙂

      • Sandra brooks on June 27, 2016 at 8:18 pm

        What kind of shortening do i use do i use the liquid or the white shortening

        • Profile photo of Gemma Stafford Gemma Stafford on June 27, 2016 at 9:08 pm

          I actually used butter. I don’t tend to use shortening. The butter worked just fine 🙂

    • Neha Patankar on August 3, 2016 at 2:09 am

      It is called as DALDA in India

      • Mary on December 20, 2016 at 2:38 am

        Neha did u mean that we can use Dalda ghee as shortening?

        • Profile photo of Gemma Stafford Gemma Stafford on December 21, 2016 at 2:15 am

          Hi Mary,
          I never heard of this, Ghee is a butter. it will be interesting to hear Neha’s response.
          Happy Christmas to you and yours,
          Gemma 🙂

          • Poma on December 23, 2016 at 1:46 am

            Yes Gemma Dalda is an Indian shortening…its not ghee…its vegetable fat



          • Profile photo of Gemma Stafford Gemma Stafford on December 23, 2016 at 2:20 am

            Thank you Poma, That is very useful information for me, thank you for letting me know,
            Gemma 🙂



  7. salima on April 29, 2016 at 4:34 am

    Instead of shortening I can use butter and I can replace glucose syrup with corn syrup as given in the comment n ingredients so it would be
    1 (.25 ounce) package unflavored gelatin agar agar veg
    ¼ cup cold water
    ½ cup corn syrup
    1 tablespoon glycerin
    2 tablespoons butter
    1 teaspoon vanilla extract
    8 cups sifted confectioners’ sugar
    N this will work fine?

    • Profile photo of Gemma Stafford Gemma Stafford on April 30, 2016 at 11:17 am

      Hi Salima,
      the glucose syrup is integral to this recipe, corn syrup is something different!
      When you change ingredients you essentially change the recipe, so, if you wish to try it do, i would be happy to hear that it worked for you, but not sure that it will,
      Gemma 🙂

  8. Zaara on May 5, 2016 at 6:21 pm

    Hi, thanks so much for the recipe. For the vegetable shortening, can i replace by butter?

    • Profile photo of Gemma Stafford on May 6, 2016 at 1:14 pm

      Thanks for your question. I wouldn’t recommend replacing the vegetable shortening. For the best results you should follow the recipe exactly. Hope this helps 🙂

  9. Rebekah on May 31, 2016 at 1:28 pm

    I love all of ur videos gemma

    • Profile photo of Gemma Stafford Gemma Stafford on June 1, 2016 at 1:46 am

      Hi Rebekah,
      Thank you for your kind words, and for being with us,
      Gemma 🙂

  10. Profile photo of Nimra Nimra on June 3, 2016 at 9:48 pm

    hello Gemma ….. can u plz tell “is that ordinary glycerin or any special glycerin for cooking?”
    also i want to know that ” is there any substitute for shortening?”

    • Profile photo of Gemma Stafford Gemma Stafford on June 6, 2016 at 3:13 am

      Hi Nimra,
      Glycerin is glycerin, as far as I know!
      Vegetable oil like soybean or cottonseed oil is used to make a solid fat, which is referred to as shortening. The name “shortening” is derived because when it is used along with flour, it shortens the gluten strands. Shortening is 100% fat, as compared to 80% fat in butter or lard. So, you can use butter, or lard such as frytex as a shorthening too, I would choose butter, and allow the pastry to rest in order to relax the gluten,
      Gemma 🙂

      • Profile photo of Nimra Nimra on June 10, 2016 at 11:36 pm

        thnx alot for replying ^_^ BTW i tried ur vanilla birthday cake and it turned out great : ) and the frosting was perfect <3

        • Profile photo of Gemma Stafford Gemma Stafford on June 11, 2016 at 1:05 am

          Hi Nimra,
          That is great, thank you for letting me know. You can now post pictures of your results here on the members forum, take a look!
          Gemma 🙂

    • Diana Osborne on July 15, 2016 at 11:30 pm

      I couldn’t find glycerin anywhere, live in a rural area. Finally, checked with a local Good Neighbor pharmacy, and found it! Worked perfectly, fondant was …perfect. Check your local pharmacy!

      • Profile photo of Gemma Stafford Gemma Stafford on July 16, 2016 at 12:15 pm

        Hi Diana,
        I know! it is an odd thing to have in a Pharmacy, but this was true until recently in Ireland of Rose water, and more oddly olive Oil!, that is according to my mother who knows these things!
        I am happy thzat you found this, and more importantly that it worked,
        Gemma 🙂

  11. Mona on June 6, 2016 at 9:09 am

    Hi I wanna ask that while using fondant can I use whipping cream to cover cake instead of butter cream

    • Profile photo of Gemma Stafford Gemma Stafford on June 6, 2016 at 10:26 am

      Hi Mona,
      No! Whipping cream is a dairy type product, which I do not really understand as it is not available here in the US. It is designed to replace fresh dairy cream, though it really does not for a lot of my recipes. It will be too ‘fine’ for this purpose. You need a cream which will be firm, and which will not deteriorate after a few hours.
      Gemma 🙂

  12. jio on June 11, 2016 at 6:24 am

    what is better rolled fondant or marshmallow fondant?
    what’s the difference?

    • Profile photo of Gemma Stafford Gemma Stafford on June 11, 2016 at 3:30 pm

      Hi Jio,
      Marshmallow fondant is easier! That is it really,
      Gemma 🙂

  13. shafic on June 15, 2016 at 4:10 pm

    Hi Gemma. Love yo receipes. Here there is a popular receipe that uses vinegar too to produce fordant. Its the only thing that iv come close sofar. Yet to try yours though abit worried. Shdnt vinegar be part of the receipe for fordant

    • Profile photo of Gemma Stafford Gemma Stafford on June 16, 2016 at 3:27 am

      Hi shafic,
      Vinegar is an element of Bee fondant, or Bee candy! I have never used it in my fondant recipes,
      Gemma 🙂

  14. Ayesha Ameer on June 19, 2016 at 5:14 am

    Gemma can fondant be made without glucose syrup?

    • Profile photo of Gemma Stafford Gemma Stafford on June 19, 2016 at 1:44 pm

      Hi Ayesha,
      No, it does need it, and glucose syrup is best,
      Gemma 🙂

  15. Ayesha Ameer on June 19, 2016 at 5:15 am

    Or corn syrup?

  16. Manaal on June 20, 2016 at 8:12 am

    Can I use golden syrup instead of glucose?

    • Profile photo of Gemma Stafford Gemma Stafford on June 20, 2016 at 11:06 am

      Hi there Manaal,
      Not so much! Golden syrup will alter the color of the fondant.
      This recipe wil lmake a glucose syrup/stock syrup at home. It is clear and you can use it for fondant.
      Just take 2 cups of sugar, 1/4 cup of water, 1/2 tsp. lemon juice, pinch of salt, 1/2 tsp. of baking soda. Add all of the ingredients to a sauce pan, cook for about 5 minutes and your glucose syrup is ready to use.
      This should do it,
      Gemma 🙂

  17. julius A on July 6, 2016 at 4:05 pm

    Just trying to learn decoration hoping to do it as a career.Going to try it out.Thanks for yo effort to give knowledge.

    • Profile photo of Gemma Stafford Gemma Stafford on July 7, 2016 at 2:49 am

      Hi Julius,
      what a great career this would be, creative and satisfying. There are lots of great tutorials on YouTube, check them out!
      Gemma 🙂

  18. Adenike on July 13, 2016 at 11:06 am

    Hi,
    Whats the measurement for the gelatine in spoons? Tbsp/ tsp.

    Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on July 13, 2016 at 1:04 pm

      3 teaspoons 1 tablespoon 1/2 ounce
      1 1/2 tsp 1/2 tablespoon 1/4 ounce (or 0.25 oz) This is what you want!
      2 tablespoons 1/8 cup 1 ounce
      4 tablespoons 1/4 cup 2 ounces
      5 1/3 tablespoons1/3 cup 2.6 ounces
      8 tablespoons 1/2 cup 4 ounces
      Gemma 🙂

      • Adenike on July 13, 2016 at 1:21 pm

        Thank you very much. Just stumbled across your website. Great work!!!

        • Profile photo of Gemma Stafford Gemma Stafford on July 13, 2016 at 2:20 pm

          Hi Adenike,
          YEA! that is great stumbling for me! I am happy to have you with us, stay tuned. Check us out on Facebook too!
          Gemma 🙂

  19. Profile photo of Afnan Saad Afnan Saad on July 16, 2016 at 5:44 pm

    Hi
    Can I put oil or butter
    Substitute the shortening ??

    • Profile photo of Gemma Stafford Gemma Stafford on July 17, 2016 at 2:25 am

      Hi there Afnan,
      No! this is not a good idea for this recipe, the texture and color will be affected, best to stick to the recipe as written,
      Gemma 🙂

  20. Maudlyn Elijah Ogwutum on July 18, 2016 at 8:06 pm

    My fondant was too strong to roll on my first attempt. Well couldn’t I figure out what went wrong

    • Profile photo of Gemma Stafford Gemma Stafford on July 18, 2016 at 10:12 pm

      Hi,

      Huh! I’m stumped. Do you think it was too much icing sugar?
      Maybe if you leave it in a warmer place of on a tray that is slightly warm form the oven it might be easier to roll out. Let me know. I’m not sure why it would be so stiff.

  21. Sebastián on July 21, 2016 at 9:56 am

    Hi Gemma
    I want to go to the culinary school adn be a pastry chef and have my own business?
    What tips would you give me to be successful in my life as a baker?

    • Profile photo of Gemma Stafford Gemma Stafford on July 22, 2016 at 8:35 am

      Hi Sebastian,
      That is a great plan. First of all I would read every cookery book I could find. it is a great way to understand how recipes are balanced. I started cooking at home as early as I could read, simple things at first. Learning to handle ingredients, understanding temperatures is all about practice. So try every recipe, and any foods that come your way. This is how you form your taste, and hone your skills,
      Good luck to you,
      Gemma 🙂

  22. maria on July 21, 2016 at 10:16 pm

    can u giv me the recipe for checks cake i am not really sure of the name.it has two colours in checks though.

    • Profile photo of Gemma Stafford Gemma Stafford on July 22, 2016 at 8:05 am

      Hi Maria,
      This is Battenberg Log, I think. you will find lots of examples of this online. Mary Berry, who does this English cake really well will be worth checking out.
      Gemma 🙂

  23. Sebastián on July 22, 2016 at 9:19 am

    Thank you Gemma
    Which cooking school do you recommend me?
    I was thinking on le cordon bleu, but if you have other options..
    Thank you

    • Profile photo of Gemma Stafford on July 22, 2016 at 4:12 pm

      Sure, Le cordon bleu sounds great 🙂

  24. Hashimah on August 1, 2016 at 9:22 am

    Hi Gemma,

    I’m a fan of yours. Love all your videos!

    • Profile photo of Gemma Stafford Gemma Stafford on August 1, 2016 at 12:51 pm

      Thanks so much, I’m delighted you like my videos

  25. Profile photo of Ayisha a.r Ayisha a.r on August 2, 2016 at 5:45 am

    Can we use normal sugar instead of icing sugar.I don’t know where I can get icing sugar. What is really icing sugar ?

    • Profile photo of Gemma Stafford Gemma Stafford on August 2, 2016 at 1:16 pm

      Hi there,
      Icing sugar is also called confectioners sugar, or powdered sugar. This recipe really depends on this. You can make your own.
      Pour granulated sugar into a blender or food processor. Blend the sugar until it is a fine, fluffy powdered sugar. The finer it is to start, the better will be the result,
      Gemma 🙂

      • Hi on October 12, 2016 at 8:46 am

        Hi Genna! Could I use koshers sugar to put into the blender?

        • Profile photo of Gemma Stafford Gemma Stafford on October 13, 2016 at 1:28 am

          You can, if it is granulated sugar 🙂

  26. Profile photo of salamasalem67 salamasalem67 on August 2, 2016 at 10:26 am

    Dear Gemma
    Could you please make something for afternoon SNACK !!!

    Regerd Salama♡

  27. Profile photo of salamasalem67 salamasalem67 on August 2, 2016 at 10:28 am

    😍😍😍😍😍 please I Love you thnks if make it can you put it on youtube plzzzz☺

  28. Profile photo of salamasalem67 salamasalem67 on August 2, 2016 at 12:28 pm

    Dear Gemma😘
    I wish you put an mini birthday cake for kids
    I even wish you put it on youtube thanks is you did!!!!

    Love you so much ♡♡♡♡😚😚😚😚😘😘

  29. Profile photo of salamasalem67 salamasalem67 on August 2, 2016 at 12:31 pm

    Dear Gemma
    I wish you can make mini birthday cake for kids party and can you plz put it on youtube so
    Everyone can see !!! Thanks if you did!♡♡♡

    Love salama💞

    • Profile photo of Gemma Stafford Gemma Stafford on August 2, 2016 at 2:55 pm

      I have one coming soon because I’m doing it for a special event. Stay tuned. it will be a mini funfetti cake 🙂

  30. Elaine on August 3, 2016 at 5:17 pm

    Hi Gemma,
    Love your videos. They’re informative – you explain the rationale behind the way things are done and make following easy. You also always look radiant! Please keep up the excellent work you’re doing, and please add clotted cream to your To Do list. Thank you. Give Waffles a hug for me!

    • Profile photo of Gemma Stafford Gemma Stafford on August 4, 2016 at 2:01 pm

      that is very sweet Elaine, thank you so much for your lovely comment. I’ll add your request to my list :).

  31. Profile photo of bgilbert1925 bgilbert1925 on August 4, 2016 at 10:43 am

    Can you give an idea of what size cake this fondant recipe will cover when rolled out to 1/4 inch thickness? Would it cover a two-layer cake, using 8 inch round cake pans? Thank you!

    • Profile photo of Gemma Stafford Gemma Stafford on August 5, 2016 at 1:29 am

      Hi There,
      I think 1/4 inch may be too heavy, depending on the cake it is covering. I think 1/8 inch should be good, especially if you use crumb layer, as on the vanilla cake recipe. You will have loads of fondant, some left over too,
      Gemma 🙂

  32. fatima on August 7, 2016 at 11:20 am

    Hello Gemma! i love your baking skills.you make baking easy

    • Profile photo of Gemma Stafford Gemma Stafford on August 8, 2016 at 1:33 pm

      Thank you Fatima 🙂

  33. fatima on August 7, 2016 at 11:22 am

    hello gemma! i love your baking skills. you make baking easy

    • Profile photo of Gemma Stafford Gemma Stafford on August 8, 2016 at 6:20 am

      I’m delighted you like my recipes Fatima, thanks for being apart of the community

  34. Neha on August 10, 2016 at 2:05 am

    Hi Gemma..thnx for sharing d recipe
    I tried your recipe it was all wel til d end but the dough is little sticky as u suggested I added more icing sugar to it but still its sticky
    Thus can’t give it a required shape. Have refrigerated it in airtight bag for now..can u help me with this..??

    • Profile photo of Gemma Stafford Gemma Stafford on August 15, 2016 at 10:17 pm

      Hi Neha,

      Sorry for my late reply. Huh, I’m a little stumped. I think more icing sugar should have helped. Are you able to use it ok? is it too soft to roll?

  35. Neha on August 10, 2016 at 3:19 am

    * Moreover d fondant is brittle n less elastic it is hard to make shapes

    • Profile photo of Gemma Stafford Gemma Stafford on August 16, 2016 at 2:59 pm

      Hi Neda,

      Thats not good to hear. Can you do me a favor and just double check the measurements you used (wether it was oz/grams etc) so to make sure.

      Also do you use the exact ingredients I used? Once I know I can diagnose whats going on 🙂

  36. Profile photo of Neha Neha on August 11, 2016 at 12:07 am

    Hi did I get my mseges..waiting for ur reply

  37. Eshita on August 14, 2016 at 6:18 am

    Hi Gemma,

    If I use agar agar instead of gelatin then does that mean that I should be using 1 tbsp agar agar (glucose syrup substitution) + extra agar agar (for gelatin substitution)?

    • Profile photo of Gemma Stafford Gemma Stafford on August 16, 2016 at 3:24 pm

      HI Eshita,

      I just realized I had posted agar beside Glucose and it was supposed to be beside gelatin. I’m sorry, my bad.
      You can sub agar for gelatin and you can sub Corn syrup for Glucose syrup.

      Hope this helps,
      Gemma.

  38. Ada ifeoma on August 15, 2016 at 4:30 am

    Hi GEMMA, is glucose syrup the same as glucose gum? Vanilla extract the same as vanilla flavour? Must one add butter or shortening?

    • Profile photo of Gemma Stafford Gemma Stafford on August 15, 2016 at 1:29 pm

      Hi Ada,
      No it is not the same thing, glucose syrup is a liquid sweetener.
      Vanilla extract is the flavor of vanilla which has been extracted from vanilla beans. Vanilla flavor/essence is a reduced version of this, usually diluted with alcohol.
      Follow the recipe for best results,
      Gemma 🙂

  39. Shawn on August 17, 2016 at 1:12 pm

    Can i make the Fondant a day before and store it in the fridge?

    • Profile photo of Gemma Stafford Gemma Stafford on August 18, 2016 at 1:43 am

      Hi Shawn,
      Yes you can, but wrap it really well to stop it drying out, and return to room temperature, still wrapped, before using,
      Gemma 🙂

  40. Stephanie on August 19, 2016 at 7:03 pm

    What cake do you suggest making with this fondant? I tried a recipe from another website and it was all a little too sweet together.

    Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on August 20, 2016 at 5:17 am

      Stephanie, this is all sugar really, so it will be sweet. the finer you roll it the less you get per bite, so it does not seem so sweet.
      I use it for yellow/white cake, which is firm enough to take it 🙂

  41. Rani on August 27, 2016 at 12:11 am

    Hi gemma whats the measurement for water,glucose syrup and 8 cups sugar in ml? Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on August 27, 2016 at 1:56 am

      Hi Rani,
      Thank you for your query.
      This is what I work with: :Liquid
      1 Cup (8oz / 240ml)
      ¾ Cup (6oz / 180ml)
      ⅔ Cup (5oz / 150ml)
      ½ Cup (4oz / 115ml)
      ⅓ Cup (3oz / 90ml)
      ¼ Cup (2oz / 60ml)
      1 ½ (12oz/360ml)
      1 Tablespoon (15ml)
      1 Teaspoon (5ml)
      Gemma 🙂

      • Rani on August 27, 2016 at 4:07 pm

        Thankyou gemma 💗

  42. Lisa on August 27, 2016 at 11:51 am

    I was wondering what the final weight of this is. I need to cover a cake 18″x24″x1″ and was wondering how much I would need to make.

    Thank you

    • Profile photo of Gemma Stafford Gemma Stafford on August 28, 2016 at 2:26 am

      Lisa, there is 2 lbs of icing sugar in this along with the other ingredients, this will give you the idea,
      Gemma 🙂

  43. Lisa on August 27, 2016 at 12:37 pm

    Sorry if this is a duplicate, I didn’t see my other post go through.

    I was wondering how much this made in total weight. I need to cover a 16.5″ x 24″ X 1″ sheet cake and was trying to determine how much I need to make.

    Thank you

    • Profile photo of Gemma Stafford Gemma Stafford on August 28, 2016 at 2:25 am

      I Lisa,
      I think this recipe will be enough for you, if you are worried increase it by half again.
      That will certainly work for you, it sounds like a slab cake! Do use a crumb layer too, and chill this down, it makes it easier to apply the fondant,
      Gemma 🙂

  44. Farzeen on August 31, 2016 at 8:46 am

    Hi Gemma, I am extremely keen on trying out this recipe but can I ask if I can use sugar syrup instead of corn/glucose syrup as I live in India and the actual two are not available. Please help !

    Appreciate your time and response.

    • Profile photo of Gemma Stafford Gemma Stafford on August 31, 2016 at 10:38 am

      Hi there Farzeen, yes you can, but it needs to be at the soft ball stage 240 degrees, you will need a sugar thermometer for this. check this out (http://candy.about.com/od/fondantcandyrecipes/ss/fondantsbs.htm) for a good easy description 🙂

      • Farzeen on September 1, 2016 at 2:54 am

        you are a savior !!! thanks a ton for your response !! i am such a big fan of yours. i call you Ms. Perfect ! lotsa love. take care.

  45. Profile photo of Zeema Zeema on September 12, 2016 at 3:23 pm

    Hi Gemma,
    Previously when i first saw this recipe, you had links to all the ingredients with amazon here with this recipe. That was very very helpful. I don’t see those anymore. Am i missing something?

    Will you please put those links back again?

    Thank you so vety much.

    • Profile photo of Gemma Stafford Gemma Stafford on September 12, 2016 at 9:50 pm

      Hi Zeema,

      Refresh your page and see if they reappear. I haven’t taken them down but what can happen is that they disappear and then they reappear. It happens to me all the time. let me know if they still don’t appear and I can share a link with you for what you are looking for.

      Gemma.

  46. SUSAN on September 29, 2016 at 8:36 am

    hi,
    can to convert the gelatin and confectionary sugar in grams

    • Profile photo of Gemma Stafford Gemma Stafford on October 1, 2016 at 2:31 am

      Hi Susan, I have addressed this in the recipe 🙂

  47. susan on September 29, 2016 at 8:50 am

    hi,
    can u convert confectionary sugar, gelatin, corn syrup,liquid glucose and water into grams?? please

    • Profile photo of Gemma Stafford Gemma Stafford on September 30, 2016 at 2:12 am

      Hi Susan, I have updated the recipe, thank you 🙂

  48. mary on October 8, 2016 at 9:38 am

    Dear Gemma

    I would like to thank you for teaching us please keep it up thanks again much appreciated
    Mary Tanzania

    • Profile photo of Gemma Stafford Gemma Stafford on October 9, 2016 at 8:53 am

      Hi Mary,
      Thank you for your kind words, and for being with us,
      Gemma 🙂

  49. Rajvee Parekh on October 14, 2016 at 5:02 am

    Hi Gemma,
    I made the fondant today. This is only just second time I’m working with fondant, the previous time it was really horrible! 🙁
    Anyway, today what I’ve made seems pretty good but I just wanted to know; is it supposed to be sticking a bit to hands while kneading?? I did add sugar bit by bit and every time I add in sugar it does seem pliable but in a while it sticks to my hands. I feared adding in more sugar in the end, lest it turns dry!
    I teied rolling it out and it did roll with the help of bit more sugar and also I could cover a very small round bowl with it (just to check before covering my cake) but I’m a bit confused and don’t really know if it is supposed to be sticking a little.. please please help me….

    Thank you so much for all your efforts 🙂
    Much love always <3

    Rajvee

    • Profile photo of Gemma Stafford Gemma Stafford on October 17, 2016 at 8:49 pm

      Hi Rajvee,

      Thank you for your comment. So it can stick a little to your hands but it should not be too much. You totally did the right thing by adding sugar as you knead. That is exactly what you are supposed to do.

      You could make it again and it might not sticky at all. Sometimes different ingredients give different results.

      Anyway, sounds like you have it all right. Also just incase you added a lot of sugar and your fondant got hard, just soften it up in the microwave for around 20 seconds :).

      Thanks for being apart of the community.
      Gemma.

  50. Armandas on October 17, 2016 at 6:03 am

    Hi! How many grams in 1 packet of gelatin or 25oz?

    • Profile photo of Gemma Stafford Gemma Stafford on October 18, 2016 at 1:53 am

      The weight will be written on your pack! Do you mean 2.5 ozs? 70 grams = 2.5oz. (25ozs = 700)
      gemma 🙂

      • Armandas on October 19, 2016 at 12:03 pm

        Thanks for information!☺

  51. Sophia on October 23, 2016 at 12:44 am

    Hi Gemma,

    I’m in Nigeria and I would love to try this fondant recipe. Can I go ahead with this recipe regardless of the temperature difference ? I’m a newbie in cake and fondant making. I’ve read lots of recipe and comments online, I think I’m very cool with your recipe.

    • Profile photo of Gemma Stafford Gemma Stafford on October 23, 2016 at 2:27 am

      Hi Sophia,
      You can do this by giving it ‘cool down ‘ moments if you feel it is getting too warm, it really is worth a shot! Gemma 🙂

  52. Kamela on October 23, 2016 at 7:25 pm

    Hi..
    I had tried out your fondant recipe.. it came very well.. thank you.
    The ony problem i had was that the fondant started melting after sometimes.☺

    • Profile photo of Gemma Stafford Gemma Stafford on October 24, 2016 at 2:01 am

      Hi Kamela,
      This can be a problem before it dries out, do not over-handle it to start with, and then refrigerate before rolling. you can refrigerate again when it is applied to the cake, leave uncovered, it helps to dry it out. All frostings are difficult in warm humid conditions, Gemma 🙂

  53. Profile photo of Noro Rwang Noro Rwang on October 28, 2016 at 7:31 am

    Hello Gemma am happy to join these group,I’ve not been to any cathering school but I have a passion for it,and I believe you will help me with a lot of recipes,I just want to try this fondant and see how it comes out,please do you bake samosas and springroll? Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on October 29, 2016 at 1:39 am

      Hi Noro, I am happy to have you with us. I hope you can learn from me, and me from you too! I will put your suggestions on my list 🙂

  54. Julie on November 11, 2016 at 8:41 pm

    Hi Gemma!

    I’ve never made fondant before but I was wondering if you could guide me and let me know the quantity of ingredients I would need to make toppings for 36 cupcakes and what would I use to add coloring. It’s my son’s birthday and I would like to make Lego Ninjago cupcakes 🙂 Fondant is so expensive and I need red, green, blue, yellow, white and black for different ninjas.
    Thanks you so much for your precious help!
    Julie

    • Profile photo of Gemma Stafford Gemma Stafford on November 12, 2016 at 2:15 am

      Hi Julie,
      This is a big question. A batch of fondant will go a long way, depending on how you use it. You can also use it in conjunction with buttercream frosting, and just make your characters from the fondant. It would take me a day to describe this process to you! You will need to divide the mix into batches to be colored, and use a gel color for best results. There is a link here on the website to Wilton colors. Do a little more research on character making from fondant, there are a number of tutorials online, it is a specialist thing!
      Gemma 🙂

  55. Profile photo of nazleena nazleena on November 21, 2016 at 4:36 am

    hi gemma can i use liquid clour?if can and when can i put the liquid clour on the fondant

    • Profile photo of Gemma Stafford Gemma Stafford on November 22, 2016 at 10:46 am

      Hi there,
      yes you can, you add the color with the wet ingredients,
      Gemma 🙂

  56. Profile photo of nazleena nazleena on November 21, 2016 at 4:39 am

    what is glycerin?

    • Profile photo of Gemma Stafford Gemma Stafford on November 22, 2016 at 8:57 am

      a sugar syrup 🙂

  57. Cynthia on November 22, 2016 at 2:41 pm

    The recipe says it makes 2 cakes. What size cakes are we talking? I plan to make my own wedding cake. I’m planning on a three tier cake, with layers that are 3″ thick and 10″, 8″, and 6″ wide. It’s been a couple years since the last time I made fondant and I don’t remember how much to make.

    • Profile photo of Gemma Stafford Gemma Stafford on November 23, 2016 at 9:36 am

      Hi Cynthia, you will need about 18oz fondant for one 10inch layer, you need to judge then how much more you will need, it is not an exact science, gemma 🙂

  58. Nidhi Thakur on November 27, 2016 at 1:28 am

    Hi Gemma
    I made fondant cake for my husband. But my fondant was cracking it was difficult to roll. But sumhw i managed for d day. And aftr sumtym it started to leave moisture or oil, i dnt knw wat was it. I hv uploaded d pic for ur approval. Plz check n help me.

    • Profile photo of Gemma Stafford Gemma Stafford on November 30, 2016 at 10:43 pm

      Hi Nidhi,

      Was you cake the black and blue one? do you think that it had too much sugar added? Let me know so I can can alter the recipe.

      The oil thing has me miffed. I literally have no idea why or how it would do that.

      • nidhisculinarycove on December 4, 2016 at 1:48 am

        Hey Gemma
        I was out of butter so i added oil. Bt sugar i added as much u mentioned. Shud i try nxt tym with less sugar or shud i knead with slightly wet hands to make it soft before rolling. But my fondant was stickin too much to the surface.

        • Profile photo of Gemma Stafford Gemma Stafford on December 16, 2016 at 8:45 pm

          I would say add sugar if it was sticking to the counter. If you added oil that will make a difference to your end product.

          • Nidhi Thakur on December 17, 2016 at 1:38 am

            Thanx Gemma. Big fan. U always reply. I appreciate it.



  59. Profile photo of Trapti Garg Trapti Garg on November 29, 2016 at 6:03 am

    Hey, is there any substitute to glycerine in the recipe?

    • Profile photo of Gemma Stafford Gemma Stafford on November 29, 2016 at 8:43 am

      Glycerin is what keeps the fondant soft and fudge like. A little corn syrup will work, and also a flavorless oil, but glycerin is best!
      Gemma 🙂

  60. Sufyan Majeed on December 3, 2016 at 1:43 am

    Hi Gemma,
    Can I just knead together the filling of Oreo or other sandwich cookie and use it as fondant?

    • Profile photo of Gemma Stafford Gemma Stafford on December 16, 2016 at 8:39 pm

      Hi,

      Good question but I don’t think they would be able to hold together and be rolled out. Fondant is like elastic icing. Cookies would be too dry.

      Hope this helps.
      Gemma.

  61. Zuleykha on December 8, 2016 at 11:38 pm

    Hi Gemma,
    I just found your website recently and already loving it. I want to ask what’s the difference between shortening and margarine? Because where I live we use margarine and real butter is kinda expensive. Thank you.

    • Profile photo of Gemma Stafford Gemma Stafford on December 9, 2016 at 12:53 pm

      Hi there,
      There is a difference, and I tend not to use either.
      Margarine is a hydrogenated fat, which contains some water. Shortening is a lard, and is full fat.
      Butter is natural, from cows milk.
      Do a little research online about this, it is worth figuring this out,
      Gemma 🙂

  62. Renee Williams on December 15, 2016 at 12:57 pm

    WhSt makes the fondant Crack ? What makes the fondantime sticky? Fall apart?

    • Profile photo of Gemma Stafford Gemma Stafford on December 16, 2016 at 2:47 am

      I will need a bit more information, the ingredients, proportions etc. that you used,
      Gemma 🙂

  63. Tessa on December 28, 2016 at 5:52 am

    I just wanted to say this was my first attempt at fondant and thanks to your recipe it was a huge success! Thank you so much!

    • Profile photo of Gemma Stafford Gemma Stafford on December 29, 2016 at 3:27 am

      Hi Tessa,
      Thisi s a tricky one, but when you get it right it is great, well done you,
      Gemma 🙂

  64. Maggie on January 9, 2017 at 8:36 am

    HI! I am making it right now 🙂
    Please tell me when do i add food coloring to it? Can i still add in the end when the fondant is almost ready?

    • Profile photo of Gemma Stafford Gemma Stafford on January 10, 2017 at 8:15 am

      Hi Maggie,
      you will normally add coloring with the liquids to ensure the distribution. I guess it is done by now!
      Gemma 🙂

  65. Jayem on January 11, 2017 at 7:18 pm

    Hi there. Never made fondant before but gave this one a try. Followed it exactly but could not kneed in all 8 cups of sugar, only about 6 would take and I added water to try and suck up some more. It wasn’t stick and started to flake so I stopped and rolled it out. Work out good for a first try but not having anything to compare to was curious about not using all the sugar.

    Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on January 14, 2017 at 5:54 pm

      So i’m delighted it worked out but you make a good point. The amount of sugar can vary because the liquids and egg can absorb sugar differently also different brands of icing sugar will absorb differently.

      You did the right thing by judging it yourself and I’ll put a disclaimer in the recipe stating what i just told you.

      Thanks,
      Gemma.

      • Jayem on January 15, 2017 at 8:04 am

        Hi Gemma, thanks for the reply. However, you mention egg? Don’t tell me there is egg I missed??? :-0

        • Profile photo of Gemma Stafford Gemma Stafford on January 16, 2017 at 12:20 pm

          Hi Jayem,
          I have no idea why I mentioned egg! I think i was thinking about Royal icing, sorry to confuse you,
          Gemma 🙂

  66. Profile photo of Haysesf Haysesf on January 14, 2017 at 10:03 am

    Omg!!!! So I used this fondant recipe and it turned out amazing 😀 iv uploaded two pictures of cakes I made, one for my sons second birthday n another for my other sons christening…. N they looked professional, maybe a little mistakes if u look closely, but I got loads of compliments 🙂 so thank you so much….. But somehow it was cracking if I tried to roll it (not very thin also, I couldn’t figure it out) so I had to keep it a but on the thicker side 🙂 but it tasted lovely!!! Can u please share a gumpaste recipe as well…. One that I could use to make flowers n stuff…. Tysm Gemma!!!!!!

    • Profile photo of Gemma Stafford Gemma Stafford on January 14, 2017 at 11:25 am

      Ah, that is great, I will be taking alook at these photos in a few minutes, than kyou for posting this, I am happy that you had a good result. Fondant does tnd to like being a little thick, and it does help,
      Gemma 🙂

      • Hayse on January 18, 2017 at 9:19 am

        Hie Gemma, again, so I’m making one of my cousins engagement cake, and I wanted to know how to prevent my fondant from getting moist…. Cause I live in a high humidity place…… And the fondant tends to become moist and melts or loses shape after 3-4 hours! 🙁 also I would like to know which of ur recipes of cake I could use to make it more special…… Also I wanted to know if It is a must to use marzipan under fondant or if I could just use a ganache or buttercream?

        • Profile photo of Gemma Stafford Gemma Stafford on January 19, 2017 at 11:52 am

          Hi there,
          The ideal thing to do is to keep this cake cool until serving time. It is impossible keep any frosting right in a warm room, they will all suffer!
          generally you use a buttercream under a fondant icing/frosting.Ganace is suggested, but it is cream and chocolate, an it will melt too! You use almond paste under royal icing. Royal icing is a more robust frosting.
          Fondant can be stabilized with cornstarch too, but it is so important to keep it cool.
          Swiss/Italian buttercream may be a good choice too.
          I would make a good firm cake, such as my Vanilla cake, or best ever chocolate cake, give it a light buttercream frosting layer, refrigerate it to set it, then apply a light layer of fondant, or Swiss buttercream frosting, which is ideal for decorating. do not use more than one color, they may run 🙂

  67. Michelle on January 17, 2017 at 4:10 am

    Hi Gemma,

    I was just wondering what the texture is like with agaragar as my sister is vegan I usually make marshmallow fondant and white modelling chocolate 50/50 mix for my sculpted cakes however Niether are suitable for the vegan and thought I wonder if this fondant will be pliable enough for sculpting?

    Thanks Michelle.

    • Profile photo of Gemma Stafford Gemma Stafford on January 17, 2017 at 8:21 am

      Hi Michelle,
      The first thing you need to do is get some agar agar, and see how it works. You can also watch some tutorials online, and the pack will have directions too.
      When you are familiar with it, it will be easier to know how to use it. It is different to gelatin, you will usually boil it up before you use it.
      Gemma 🙂

      • Michelle on January 20, 2017 at 7:52 pm

        Hi Gemma,

        Thanks for your reply I did get some from the Asian supermarket to try make marshmallow it’s not so easy to get on the Gold coast in Aussie I have discovered other than overpriced health food stores or big amounts.
        Anyway I found some little sachets I will do some more investigating.

        I saw you had it listed on your marshmallow recipe have you experienced with it to see what it’s like much?
        Thanks Michelle

        • Profile photo of Gemma Stafford Gemma Stafford on January 21, 2017 at 2:27 am

          Hi there,
          I have not use this for a long time, it is a different process to gelatin, but it is so worthwhile getting to grips with it.
          There are a number of tutorials online for this, do check them out. I list these vegan friendly options as I have a very big following including all dietary restrictions.
          China grass, and carrageen moss are also great natural gelling agents, when you find one to suit you, it will help for life!
          Gemma 🙂

  68. JULIE TRULUCK on January 19, 2017 at 9:41 am

    Do you ever use Pectin instead of Gelatin? If so why or why not. I have a friend that uses the pectin in her fondant but something seems to be off when I tried it. Just wonder as I have so much of it on hand was thinking of using it.

    Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on January 19, 2017 at 1:09 pm

      Hi Julie,
      I have not used pectin to make fondant, though I do know this is possible. Vegan recipes tend to say agar agar, but i have not used this for fondant either.
      I am not sure why you would have a lot of pectin on hand, but I guess you are a jam/preserve maker. Discussions around this suggest that the Pomona brand is best for fondant, substituting 1 teaspoon of pectin for 1 tablespoon of gelatin, but I am not an expert on this.
      If you try it please let us know, it would be a great addition to ur knowledge.
      i will do some research too, thank you,
      Gemma 🙂

  69. Marie-Pier on January 20, 2017 at 7:06 pm

    Hi! Once I put the fondant on the kids’ birthday cakes, how do I store it over night? Fridge or counter?

    Thanks!!!!

    • Profile photo of Gemma Stafford Gemma Stafford on January 21, 2017 at 2:32 am

      Hi there,
      fondant likes to be kept cool, not necessarily cold. It will keep well overnight covered, in a cool to warmish environment.
      If you live in a hot place, (but I think it is France) then you may need to refrigerate, as it may sweat.
      Happy birthday to the little one!
      Gemma 🙂

  70. Maddie on January 29, 2017 at 3:36 pm

    Hi Gemma! recipe worked great. Can’t wait to use the fondant for my sister’s cupcakes!

    One thing- I halved the recipe and ended up having to use lots of water to get it to be able to knead. Do you know why that is?

    • Profile photo of Gemma Stafford Gemma Stafford on January 30, 2017 at 1:40 am

      Hi Maddie,
      No, I do not know what happened there! I would have to know exactly what you did. When you change a recipe it is so important to write it out, and double check it. I am happy that you managed it though!
      Gemma 🙂

    • Nashwa Najeeb on January 30, 2017 at 8:46 pm

      Can u please share with my your halved recipe..please

  71. Nana Osei-Tutu on January 30, 2017 at 3:08 pm

    Hi Gemma,

    How does one use agar agar properly? Do you have to put it in hot water first to make it firm, or do we just add it to the cold water as is? I really want to know so I can use it for when I have to make vegan dishes.

    • Profile photo of Gemma Stafford Gemma Stafford on January 31, 2017 at 1:35 am

      Hi Nana,
      Yes, you have to prepare agar agar for use, but this depends on what you can get. Powdered agar agar can be used as gelatin 1:1.
      This guide will help you to decide what to buy, and how to use it. I do not usually take information from Wikipedia but this seems like great information (http://www.wikihow.com/Use-Agar-Agar).
      Gemma 🙂

  72. Nashwa Najeeb on January 30, 2017 at 8:30 pm

    Can you please make the recipe in half ?? anyone please..i dont know how to half this one…i am going to try today..so please

  73. Profile photo of Anmo Anmo on February 16, 2017 at 10:42 pm

    Hello Gemma ,
    Thnaks for every recipe you have done ,i learnt many things from you 😊 i have a question please,
    Can we cut down this recipe to half? And how many tsp in 25 ounces of gelatin ?
    Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on February 17, 2017 at 7:46 am

      Hi there,
      You can cut down a recipe, be sure you write it down and half all of the ingredients.
      I think you do not mean 25oz, this would set a small town! There will be about 6 teaspoons to an ounce (5.7) this depends on the ingredient. Err on the cautious side,
      Gemma 🙂

  74. Collette on February 20, 2017 at 6:01 am

    Can a dairy free spread be used instead of butter? If not, can you recommend a dairy free alternative please?

    Thank you.

    • Profile photo of Gemma Stafford Gemma Stafford on February 20, 2017 at 11:43 am

      Hi Collette, it will be better to look for an alternative online! other fats, such as shortening, which may be a vegetable shortening. some of these recipes use gelatin, so this may also be an issue for you. Do some research on this subject, there are many versions out there 🙂

  75. Bhawna on March 8, 2017 at 6:02 pm

    How much agar agar in spoon should I use

    • Profile photo of Gemma Stafford Gemma Stafford on March 15, 2017 at 4:29 am

      Hi there,
      This depends on the agar agar you use. Powdered agar agar is used 1:1 with gelatin. I have not used this for fondant, you may need to run an experiment!
      Gemma 🙂

  76. Dawn on March 16, 2017 at 2:49 am

    Hi Gemma. Thank you for sharing your recipes. I am very confused as I have read that in different countries there are different measures for cup and spoon sizes. I am in the U.K. And don’t want to get the recipe wrong. Can you tell me the weights for the spoon measures please so I can weigh the ingredients. I have cups and spoons but when I have tried liquid and dry and weighed them they are not very accurate. I get different weights each time with the same ingredients. Like a cup of water weighs different each time I do it in a 1 cup so I would rather weigh out the ingredients to make sure I have the correct weights. Thank you.

    • Profile photo of Gemma Stafford Gemma Stafford on March 17, 2017 at 1:11 pm

      Hi Dawn,
      The most accurate of all of the measurements are grams.
      If you have a digital scales this is easy.
      A teaspoon is 5ml/5g – a tablespoon in the UK is 15ml/15g.
      What you need to know is this:
      Cups are measures of volume. a cup of flour will be a different weight to a cup of icing sugar, or cornflour. The same applies to sugars, oats etc.
      You need to stick to one form of measurement, do not vary within a recipe, and you will be ok.
      Teaspoons/tablespoons are the same everywhere, EXCEPT Australia, this is to confuse you further!
      I hope this helps, Do a little research into this, it will inform you,
      Gemma 🙂

      • Dawn on March 17, 2017 at 4:52 pm

        Hi Gemma
        Thank you so much for your reply. It helps a lot thank you. I will do some more research too and try your recipe now I know what to weigh xx

  77. biolar on March 17, 2017 at 1:27 am

    Please i want ot ask…in your recipe for fondant, you didnt add CMC (carbon methy celluose ) was not added, it it necessary nd why not

    • Profile photo of Gemma Stafford Gemma Stafford on March 17, 2017 at 11:17 am

      Hi there,
      My recipe is my recipe! I really cannot answer this question. It would take me a day! Sorry,
      Gemma 🙂

  78. Crystal on March 18, 2017 at 12:33 am

    Can these ingredients be halved to make enough for 1 cake? Im a beginner and dont want to do this with 2 cake just yet.

    Thank you

    • Profile photo of Gemma Stafford Gemma Stafford on March 19, 2017 at 6:05 am

      Hi Crystyal,
      Yes, it is always a good idea to try little portions of any recipe at first. Fondant is not an easy thing to make as a new baker, but great if you get it right.
      good for you getting started with baking, it is a skill worth learning,
      Gemma 🙂

  79. Dewi Kammeron on March 23, 2017 at 3:37 pm

    hi , gemma

    i cant find powdered gelatin in the stores
    can i substitute sheet gelatin for powdered gelatin ?
    and how much do i need for this recipe?

    • Profile photo of Gemma Stafford Gemma Stafford on March 24, 2017 at 4:24 am

      Hi there,
      A teaspoon of powdered gelatin is the same as a sheet of gelatin. I like sheet gelatin too, it is easier to work with,
      Gemma 🙂

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