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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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Buying Rolled Fondant = expensive. Making it yourself? Much easier — and cheaper — than you’d think!


Hi Bold Bakers!

Buying rolled 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 as part of my Bold Baking Basics series.

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

Homemade Rolled Fondant 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. You can find these ingredients on my Amazon Shop Page.

How to Roll Out Fondant

To use rolled 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 Rolled Fondant

  • Rolled 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 rolled fondant is too soft or sticky to roll, knead in a little additional powdered sugar.
  • Make sure your hands are clean when handling rolled fondant, and avoid wearing clothing with fibers that might shed.
  • If you are covering a cake or cupcakes with rolled fondant, lightly cover with a glaze or buttercream frosting first to create a smooth surface.

How To Tint Rolled Fondant

When coloring rolled 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.

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How to Flavor Rolled 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.

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How to Make Homemade Sprinkles

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


Easily Make My Rose Painted Cake!

Celery Stamp Painted Cake- want to recreate this beautiful cake? All you need is a head of celery and food dye. It is so easy and will blow people away!

Get more of my Bold Baking Basics including my Best-Ever Buttercream, How to Make Condensed Milk & More!

Make Homemade Marshmallow Fondant

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4.32 from 57 votes
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 Fondant (Bold Baking Basics)
Prep Time
20 mins
Total Time
20 mins
 

Learn How to Make Rolled Fondant for easy cake decorating as part of my Bold Baking Basics. With my easy fondant recipe, even make homemade sprinkles!

Course: Dessert
Cuisine: American
Servings: 2 cakes
Author: Recipe from allrecipes.com
Ingredients
  • 1 (.25 ounce, 2 full teaspoons) package unflavored gelatin
  • 1/4 cup cold water
  • 1/2 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 YOUR 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.

Watch the Recipe Video!

Recipe Notes

NOTE: I don't recommend agar agar instead of gelatin as others have had issues using it.
8 cups of powdered/icing sugar will make about 1kg of fondant.

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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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482 Comments

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  1. Anne on September 6, 2018 at 12:55 am

    Hi there.. can i use butter as alternative to shortening? Please help. Thanks

    • Gemma Stafford on September 6, 2018 at 1:33 am

      Hi Anne,
      Shortening is defined as a fat which is solid at room temperature.
      butter is shortening. The difference is that butter always has a little milk residue, and in some places, as in Ireland for instance, the butter is yellow in color from the grass fed cows.
      Margarine is shortening, but again it can have a color.
      Lard is shortening too.
      Crisco among others makes an all oil version of shortening which is white in color and is perfect for fondant.
      So, yes, you can certainly use butter, but do not expect the result to be as white as it would be with a vegetable white shortening, if this is not too confusing,
      Gemma 🙂

  2. Ishika verma on September 4, 2018 at 11:33 am

    Hey I’m vegetarian,gotta use agar agar instead gelatin any tips or tricks ?

    • Gemma Stafford on September 6, 2018 at 2:41 am

      Hi there,
      No! I am sorry, this really depends on the form of agar agar you find. Carrigeen Moss, China grass too come in different forms. Here is a good article on this topic (https://www.wikihow.com/Use-Agar-Agar) I can do not better,
      Gemma 🙂

  3. NikitaM on September 1, 2018 at 11:22 am

    Hi Gemma,

    Tried this recipe, but when I added gelatin to the water it became like a paste. Also when I heated it after a few minutes it did not melt, instead it became lumpy. Was it because the gelatin didn’t soak properly in water? Should I use more water?
    Also this was the first time that I’ve used gelatin, glycerine and corn syrup in cooking. Can u plz tell what role each of these play in cooking, that might help me understand the recipe better and I can experiment further if anything goes wrong 😊

    • Gemma Stafford on September 2, 2018 at 6:49 am

      Hi Nikita,
      Sponging/blooming the gelatin is effectively reconstituting it. Allow it to fully bloom, drain it, and melt it.
      owdered sugar is made up of sugar crystals. When you make a paste with them they will form even bigger sugar crystals, unless you do something to stop that process. Gelatin helps by preventing the crystals from forming and will give the fondant elasticity and structure.
      Glycerine, technically glycerol, is what’s known as a sugar alcohol. (Used now as a sugar substitute along with things like stevia and monk fruit, where it has a different purpose). Glycerin is sweet-tasting and like any alcohol it is a solvent. Glycerin helps keep sugar crystals from forming and breaks them down a little as well. Yet glycerine does far more than that in a fondant. Glycerin is also moisture retaining, and this explains why you find this as an ingredient in cosmetics too.
      In fondant glycerin traps and holds the moisture, but sugar is in fact one of the best known hygroscopic substances (water retaining) in the pantry. You will know this if you live in a humid place, and it is why cornstarch is added to powdered sugar to keep it dry.
      You don’t want the sugar to absorb moisture from the air, since water is also a solvent and will eventually make your fondant sticky and unmanageable. Glycerine keeps a rolled fondant firm and elastic by trapping and holding the moisture before the large sugar crystals can form to crack the fondant.
      A little light vegetable oil can help here, especially on your hands when making and rolling fondant.
      You already have learned a lot, sometimes knowing the question to ask is as important as knowing the response. I hope this is of help,
      Gemma 🙂

      • NikitaM on September 2, 2018 at 11:49 am

        Hey Gemma,

        Thank you so much for such a detailed response 🙂

        Lots of love,
        Nikita

        • Gemma Stafford on September 3, 2018 at 3:55 am

          You are welcome Nikita, thank you for taking the trouble to contribute here,
          Gemma 🙂

  4. Ada Jesus on August 31, 2018 at 8:00 am

    Dis is nice… But can i get a video to download here

    • Gemma Stafford on September 2, 2018 at 6:54 am

      Hi Ada,
      The video is in the post. I do not think you can download it, unless you subscribe to a service to do so. you can however always find it here, and on YouTube.
      I hope this is of help,
      Gemma 🙂

  5. Jen Moran on August 30, 2018 at 10:49 am

    Im a beginner baker and my first time ever making fondant, your recipe worked so well! Now to get better at putting it on my cake 😂

    • Gemma Stafford on August 30, 2018 at 11:00 am

      Jen! you have cheered me up!
      This is a very tricky recipe for lots of people, mostly because the ingredients are not easy to find everywhere. I am delighted this worked well for you.
      Now learn to apply a crumb layer, that will ensure your fondant stays put. A crumb layer is a light layer of buttercream, the cake is filled and the buttercream is spread all over the cake in a really light layer, this picks up the crumbs of the cake. Chill this, then apply the fondant, it makes life a lot easier!
      Thank you for being in touch,
      Gemma 🙂

  6. lyn on August 25, 2018 at 7:50 am

    Can I use honey in place of Glycerin

    • Gemma Stafford on August 26, 2018 at 4:28 am

      Hi Lyn,
      No! I think not, Use a light vegetable oil, that will work better. a light honey may work in place of corn syrup, but not so much in place of glycerin. A sugar syrup would work well too, that is a reduced sugar and water syrup, for this purpose equal parts water to sugar. heat gently until the sugar is fully dissolved, the simmer until it becomes syrupy. Test this with two spoons. dip one in the syrup and touch this with the back of the other, it will be HOT, when it feels sticky it is done. You can dip the pot in cold water to stop it going too far. This can be bottled and stored for all sorts of things, try it.
      Gemma 🙂

  7. Bukki on August 15, 2018 at 7:13 am

    Hi Gemma, pls can u share the recipe for white buttercream icing, I’ve seen some that are so white and taste delicious. I’ve tried using icing sugar and shortening, it looks so white but the taste isn’t nice, I’ve also tried using both shortening and butter but the taste still don’t come out well. Will be glad if u can assist thanks

    • Gemma Stafford on August 15, 2018 at 8:34 am

      Hi there,
      The butter I use tends to be a yellow color, and this is down to grass fed cows, delicious butter, but a bit yellow. Beating this will make it a bit whiter, but not pure white. Our fresh cream in Ireland is also yellowish, hence the name of the color, Cream!
      butter in other places can be whiter, and if this is what you need then that will be a better choice for you. Shortening will be a different thing.
      Check out your local place, you may find a different butter which works well for you.
      Gemma 🙂

  8. Junhao on August 11, 2018 at 5:02 pm

    Hi, may i know why my fondant will easily crack and sticky on the table ?

    • Gemma Stafford on August 12, 2018 at 12:00 am

      Hi Junhao,
      Fondant is a tricky thing. Did you use the exact recipe I gave you? There are changes which will work for you, but I would need to know what you used.
      Usually a bit more sugar will fix it if it is sticking, but cracking and sticking do not go together. Let me know,
      Gemma 🙂

  9. Thomas on August 11, 2018 at 2:01 am

    can tell me about the 1/4 cup cold water and 1/2 cup glucose syrup or corn syrup to grams ?

    • Gemma Stafford on August 11, 2018 at 2:11 am

      Hi Thomas,
      1/4 cup of a liquid will be 60g – 2fl ozs.
      1/2 cup of a liquid will be 120g – 4 fl ozs.
      1 cup powdered sugar will be 120g – or so.
      The weight equivelants of dry ingredients in particular depends on how you load the cups. This is my quick explanation of cup measurements, though it may be too much information for you, it may help others.
      Cup measurements are based on an informal system of measurement, prior to home weighing scales. People would share recipes based on their kitchen cups, it did not matter the weight of the ingredients, or the size of the cup, as long as the same cup was used to measure all of the ingredients, in any one kitchen. It a measure of volume. Once the balance is right, then all will be well. Different ingredients have different equivalent weights too, so rice will be different to sugar, cocoa to flour, and different flours will have a different weight too. Think Rocks and Feathers! So, the rule is simple, fill your cups in the same way, scoop/level/compress, however you choose, and the balance in the recipe will be good. It is not a good idea to mix cup measurements with another method, it is unnecessary, and will not be good for your recipes. You have to trust this system, if not, get a digital scales, it will be the most accurate of all!
      Sounds like you are a digital baker already, and more and more you will find recipes are measured in this way, it is the way to go,
      Gemma 🙂

  10. Ayesha on August 10, 2018 at 1:47 pm

    Hey Gemma I am having a trouble , I followed your method with exact measurements but it didn’t come in the form of dough, its just getting broken and not forming a dough I even tried to nead with more sugar and greased my hands too 😢

    • Gemma Stafford on August 11, 2018 at 3:13 am

      Hi Ayesha,
      When you say exact measurements, do you mean exact ingredients?
      I am not sure what happened here, but more sugar will not help, it is more likely to need a little more glucose, or glycerin/oil.
      Rolled fondant is a tricky thing, even for practiced bakers. I think you can help this by kneading in more oil, a little at a time. This is a learning curve, but I think you can get it right.
      I hope this is of help,
      Gemma 🙂

  11. Iya on August 6, 2018 at 7:43 am

    Hi Gemma. This is the first time to watch and read your site. i find it interesting and i want to try it… for trials can i proportion the recipes so that i started with the small batch? Is the icing sugar and powder sugar the same? Thanks

    • Gemma Stafford on August 9, 2018 at 10:32 am

      Hi there,
      Yes powdered sugar and icing sugar and confectioners sugar are all the same thing.
      Yes, you should try a sample recipe. Fondant is tricky to make and you need to follow the recipe as closely as possible, then you will have a good result.
      Let me know how you worked it,
      Gemma 🙂

  12. korede on August 3, 2018 at 6:22 pm

    hi, my fondant turnout great bt after sometimes it start to get sticky what can i do it,ma

    • Gemma Stafford on August 4, 2018 at 2:47 am

      Hi there,
      Fondant is a tricky thing at any time. Humidity affects it greatly, and it ‘sweats’, and I think this may be your problem.
      Adding more powdered sugar should help, and a little cornstarch/cornflour in the powdered sugar will help absorb the moisture. very little though, 1/4 teaspoon to a tablespoon of powdered sugar should help,
      Gemma 🙂

  13. Mehwish on August 3, 2018 at 1:32 pm

    Hi Gemma, hope you are fine. I tried your fondant recipe but it went gone. I covered it with plastic wrap in a air tight container overnight. Next day when i started kneading it was dry. I am so stressed. I think i can never make good fondant

    • Gemma Stafford on August 3, 2018 at 2:39 pm

      Hi there,
      Oh dear! I am so sorry. Did you follow the recipe exactly?
      You can now coat the outside of the fondant with the fat you used to make it, vegetable shortening is best. Coat your hands with it too, and the board you are using to roll it out, and begin to knead it again. If it is hard you can soften it for a few seconds in the microwave, but this is a brave step. The warmth of your hands, and the added fat should sort it out for you. It is a tricky thing, it takes practice.
      I hope this is of help,
      Gemma 🙂

  14. Shreyas Kulshreshth on August 1, 2018 at 6:34 am

    Hey! What can I replace glycerin with in this recipe? Not able to find edible glycerin around.

    • Gemma Stafford on August 2, 2018 at 1:49 am

      Hi there,
      Try a light vegetable oil. That is the best idea. Do make a small batch to start, this is always a tricky thing, so practice first.
      I hope you work this well,
      Gemma 🙂

  15. Haya on July 31, 2018 at 5:30 pm

    Hi. I made this. It came out tasting good, but very steaky. I added lots of extra confession sugar, but it’s still sticky. I don’t want to add too much sugar. Is there something else I can put instead?

    • Gemma Stafford on August 2, 2018 at 2:27 am

      Hi there,
      Fondant is a tricky thing, but the ingredients are important to the best result.
      There is no substitute for sugar in this recipe, it is a sweet thing.
      I am not sure if you changed anything in the recipe, let me know,
      Gemma 🙂

  16. Hannah on July 29, 2018 at 11:24 pm

    Hello again from Hawaii Gemma!
    It is very hot and humid here, especially at this time of the year. 🙂 But I have ceramic tile floors that stay fairly cool even in summertime. I wrapped the fondant with plastic wrap and placed it in a airtight container, then I put it on the tile floor in my pantry and stored it for 3 days.
    Today I actually used it, what a big success! I will try to post a photo. I made this for a 29th anniversary, my first fondant wedding-style cake. Thank you so much again for your recipe!
    God bless you,
    Hannah

    • Gemma Stafford on July 30, 2018 at 6:21 pm

      Hi Hannah,

      I’m thrilled to hear that!!! good thinking.

      Best,
      Gemma.

  17. Hannah on July 27, 2018 at 6:15 pm

    Hello from Hawaii! Thank you so much for this recipe Gemma. I just made 3 batches and it turned out perfect! Can’t wait to roll it on my cakes. Instead of using glucose syrup or corn syrup, I made my own simple syrup/brown rice syrup – It worked just fine. I am attempting to learn how to make professional cakes and found your website very useful. I do have one question – I used butter in my fondant…do you think it would be okay to store it unrefrigerated as you suggested? Thank you!

    • Gemma Stafford on July 28, 2018 at 8:59 am

      Hi Hannah,
      I am really delighted that you worked this recipe well. It is a tricky thing.
      I think you can store this safely at room temperature, though I am not too sure how long, as the humidity and temperature where you are will affect it.
      An airtight container, in a cool spot in the kitchen, if there is such a place in the summer, will do it. Once rolled and on the cakes they should be happy for a number of days, but you do need an airtight container if there is humidity to deal with.
      Thank you for telling us how you managed this,
      Gemma 🙂

  18. Lim on July 25, 2018 at 5:45 am

    Another simpler way is to mix confectionery sugar with melted Marsh mellow. It produces a firm texture of fondant.

  19. Margaret on July 24, 2018 at 10:46 pm

    Pls what if I don’t have shortening, what can I use in place of it?

    • Gemma Stafford on July 25, 2018 at 5:03 pm

      Hi,

      I give in the recipe that you can use butter or shortening.

      Good luck with it,
      Gemma.

  20. Bianca Tarango on July 24, 2018 at 8:30 am

    Hi Gemma,
    This is my first time making fondant. Should I use salted or unsalted butter?

    • Gemma Stafford on July 25, 2018 at 2:22 pm

      I use salted in all my baking but it’s up to you. Good luck with it.

      Best,
      Gemma.

  21. Trendycakes on July 24, 2018 at 6:16 am

    My first fondant recipe was a huge success…thanks to your recipe Gemma

    • Gemma Stafford on July 24, 2018 at 9:02 pm

      I’m delighted to hear that!!

      Best,
      Gemma.

  22. Vandna on July 23, 2018 at 7:10 pm

    Your recipe is excellent but my fondant doesn’t come out pliable and develops cracks when rolled or crumbles when trying to make figurines out of it

    • Gemma Stafford on July 24, 2018 at 3:50 am

      Hi there Vandna,
      I am wondering about your ingredients. were they exactly as mine?
      Adding a little oil will often fix this issue, but do let me know,
      Gemma 🙂

  23. Ellie14 on July 23, 2018 at 2:36 pm

    Hi! What I said the difference between rolled fondant and marshmallow fondant? Which would you recommend for beginners??

    • Gemma Stafford on July 23, 2018 at 5:47 pm

      I would recommend Marshmallow fondant for beginners. It’s much easier.

      Good luck,
      Gemma.

  24. Aishwarya D on July 23, 2018 at 8:07 am

    Thanks for clearing my doubt. Next time I’ll try it in an air conditioned room.👍

  25. Aishwarya D on July 20, 2018 at 6:10 am

    Hi Gemma!!!
    I am Aishwarya and a home baker.
    You are a great tutor!!! I’ve been trying your recipes and the latest was homemade fondant. It was a great hit among our family and friends but, I was worried about one thing. While kneading I had to add lot of icing sugar to prevent it from sticking to the working surface and even after spreading it on the cake it became sticky at room temperature. Any advice regarding this.
    P.S. I am using fondant for the first time in my life and I used butter instead of margarine due to unavailability in our town. And our weather is quiet hot ie. When I made the fondant the temperature was 32℃.

    • Gemma Stafford on July 20, 2018 at 8:11 am

      Hi there Aishwarya,
      You hit on the answer to your problem! I think you may also live in a humid place.
      Humidity has a bad effect on ingredients like powdered sugar, flour, baking powder, cocoa etc.
      When baking in a humid place you need to allow for this by reducing the liquids a little, by storing your ingredients in a cool dry place, or in a sealed container in the fridge. For cakes a little longer baking may be required, and air conditioning can really help too.
      Keeping the cake cool until time of serving will be a great help too, but it will always be a challenge.
      Well done you to make it, you have learned a lot! Keeping it cool will help next time.
      Thank you for being in touch,
      Gemma 🙂

  26. Karis on July 7, 2018 at 11:49 am

    Hey Gemma! i want to try making my own fondant but i only have medical glycerin… same thing?

    • Gemma Stafford on July 9, 2018 at 1:10 am

      Hi Karis,
      On the bottle it should say Food Grade, or USP.
      Some glycerin cannot be ingested, though I am not sure why! There may be additional ingredients I do not know about. Glycerin is usually vegetable sourced.
      I hope this helps,
      Gemma 🙂

  27. Ma. Joy Erika Ramos on July 5, 2018 at 1:01 am

    hi Gemma. I am so happy you share all your wonderful recipes to us.. I am a single mother and baking is my source of income.
    More Powers to You!

    • Gemma Stafford on July 5, 2018 at 2:04 am

      Hi there,
      good for you, I am happy that the recipes help you. Well done to have a business going to support your family, I wish you well,
      Gemma 🙂

  28. James Moore on June 26, 2018 at 4:04 pm

    Hey Gemma!

    Where is the actual recipe for the non-marshmallow fondant? I do not see any actual ingredient amounts anywhere.

    Thanks,
    James Moore

  29. Jenn on June 17, 2018 at 11:59 pm

    Gemma, I am having a really hard time finding glycerin is there something else I can use instead?

    • Gemma Stafford on June 18, 2018 at 1:48 am

      Hi Jenn,
      A light vegetable oil is the suggested substitute for glycerin in fondant. Actually it works quite well. If this is your first time making fondant I suggest you try a sample recipe, perhaps 1/4 of the recipe to see how it works for you. This is a tricky thing, but it is worth getting it right.
      Your pharmacy may have food grade glycerin too, it will work best with the right ingredients,
      Gemma 🙂

      • nawaal on June 20, 2018 at 1:35 am

        how much proportion of oil for the entire recipe and Jen please tell me if the oil substitute litterally worked and didint make any difference
        another confusion is can i substitute shortening or butter with oil

        • Gemma Stafford on June 22, 2018 at 7:55 pm

          Hi,

          I’m not 100% understanding you question. You can only replace oil with another liquid. If you could clarify your comment maybe I can help.

          Gemma.

  30. Natalia on June 15, 2018 at 4:08 pm

    Hi Gemma, I made the fondant recipe but when I rolled it out it sticks to the rolling pin and the texture lookes like crumbled. How can I fix It? Thank you

    • Gemma Stafford on June 16, 2018 at 3:04 am

      Hi Natalia,
      Did you substitute anything in the recipe? Glycerin acts a bit like a binding agent in fondant, the shortening as a softening, enriching thing,and powdered sugar to sweeten and bring it together. This is a tricky thing, if you change anything you need to know why you are doing it and the result to expect. I think I do not have enough information here! I would suggest a little unflavored oil, if it feels a bit dry, but you have to take it really easy.
      Gemma 🙂

  31. Ellen Cox on June 12, 2018 at 9:32 am

    Ok. I want to make my son’s birthday cake the day before. I can’t get a consensus on storing it for the day. It will just be a vanilla cake with lemon pie filling in the center and your fondant on the outside. I made sure the filing doesn’t need refrigerated. BUT, should I put plastic wrap over it? Or will it be fine under my case dome?

    • Gemma Stafford on June 13, 2018 at 9:30 pm

      Hi Ellen,

      Lemon pie filling? like lemon curd? if it is very soft it is best to keep it in the fridge. If you read it doesn’t need to be in the fridge then just wrap the cake lightly in cling wrap.

      Best of luck,
      Gemma.

  32. Natalia on June 11, 2018 at 1:27 pm

    Hi. I would like to ask you, can I use vegetable oil instead of the shortening or what else can I use to replace it? Thank you!!

    • Gemma Stafford on June 12, 2018 at 3:56 am

      Hi Natalia,
      Yes, you can use a light, unflavored, vegetable oil for this. Do go easy with this. Fondant is a tricky thing to make, but once you have mastered it it is easy!
      I hope this is of help,
      Gemma 🙂

  33. Sergiu on June 9, 2018 at 3:54 am

    What is the % of the glucose syrup.

    • Gemma Stafford on June 10, 2018 at 4:02 am

      Hi there,
      Here is the recipe, I am not sure what you mean by % of glucose, that usually refers to a proportion of something.

      1 (.25 ounce, 2 full teaspoons) package unflavored gelatin
      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
      I hope this helps, you can let me know,
      Gemma 🙂

      • Sergiu on June 10, 2018 at 4:15 am

        By % I meant the % of the glucose in the syrup, cause the only one I am able to get is 10%. But I would have the option of making it myself with glucose powder, if I would need to thicker.

        • Gemma Stafford on June 11, 2018 at 5:40 am

          Hi there,
          Honestly I never though about this!
          I really do not know the answer to this, I think for home use it will indeed be about 10%, but I do not think it goes too much higher in the smaller amounts, and it does not tell me on the one I use.
          If you are using glucose powder you need to dissolve it at the rate of concentration you wish to achieve. So 10g per 70g water should give you a good usable glucose, but really this is science beyond me! 30g per 70g water will give you a heavier concentration. Try it, if it is too heavy it will be hard to work with. I think the 10% is generally the home one!
          Gemma 🙂

  34. Corinne Vella on June 6, 2018 at 12:09 am

    Hi Gemma,

    This recipe is great and is almost exactly the same as the one I’ve bee following for a few years now my problem is I never have enough fondant to cover my cakes. Yours says it covers about 2 cakes but how big/small are these cakes. The next cake I’m planning on making is a three layer cake, 1 tier, round cake (about 9 inch diameter) but i need quite a bit more fondant for decor and stuff and I’m having trouble figuring out how much i need to make.

    • Gemma Stafford on June 6, 2018 at 2:10 am

      Hi Corinne,
      For a round cake of 9 inches, and about 2 inches tall you will need about 18oz/510g of finishes fondant.
      When you say layers I am not sure what you mean, the height of the layer matters too.
      My recipe will make about 1 1/2 lbs/24ozs of finished fondant.
      Erring on the cautious side this amount should cover a 9 inch x 3 inch cake well.
      The rest is math!
      Gemma 🙂

      • Corinne Vella on June 6, 2018 at 2:36 am

        Thanks for your reply. What I meant by layers was three sponge cakes on top of each other held by buttercream and then covered by fondant – it has to be three because i’m going for red, white and blue sponges inside, to go with my Wonder Woman & Supergirl theme. So in short I will probably have a tier about 9 inches across (round) to 6 inches high.

        • Gemma Stafford on June 6, 2018 at 1:21 pm

          Hi Corinne,
          Wow! I will be delighted to see the end result! Given that I think double the recipe should work well for you, and you should have sufficient for the decoration too. If in doubt make 2 1/2 times the amount, it depends on what decoration you will use.
          Do use a good paste for the color, a gel may not be strong enough. It sounds fabulous!
          Gemma 🙂

  35. Marisol Reina on June 1, 2018 at 11:11 pm

    I have made fondant a few times before and it was always a messy business. Not this time, your method is great!! No mess, no fuss.. it was actually quite easy and tidy! I didn’t know you could swap glucose for corn syrup which is easier to measure out of course. I’m using this recipe from here on out, THANK YOU!

    • Gemma Stafford on June 2, 2018 at 2:43 am

      Thank you Marisol for this great review. I am particularly happy that you tried corn syrup, and it worked well for you, well done. This will help other Bold Bakers,
      Gemma 🙂

  36. swetha.priya03 on June 1, 2018 at 4:44 am

    Hello Gemma,

    For making a fondant what if I don’t have glucose syrup or corn syrup or how to prepare glucose or corn syrup.. Please explain.. Thanks in advance ..

    • Gemma Stafford on June 2, 2018 at 4:38 am

      Hi there,
      You can make a sugar syrup/simple syrup.
      I suggest you google this, it is a very useful thing.
      Gemma 🙂

  37. Sally on May 26, 2018 at 8:58 am

    This is such a good recipe! I’m using this method FOREVER now! An easy recipe to follow and is absolutely amazing! Hey Gemma, I’m Sally and I’ve been watching your videos for 4 years now! I adore your way of baking, and the way you say it just makes it easier and more simple, yet the turn out looks so professional and complex and tastes AMAZING! Thanks so much for this recipe, and thanks for posting the most best, tasty recipes ever.

    Sally

    • Gemma Stafford on May 26, 2018 at 9:03 am

      Hi Sally,
      Thank you for your kind review of this recipe. Fondant is a tricky thing, but when you use the recipe precisely it really works, well done you,
      Gemma 🙂

  38. Stephanie on May 25, 2018 at 2:42 pm

    Thank you so much for this recipe! I used this for my first attempt at fondant and it came out perfect! I have always been too intimidated by fondant to try, but your instructions made it really simple. This is definitely the recipe I’ll using for my wedding cake. I also used a cherry extract in place of vanilla. My fiance LOVED it. Thank you again!

    • Gemma Stafford on May 26, 2018 at 11:20 am

      Hi Stephanie,
      Well done you. When you follow a recipe exactly it really changes the results. Good job, it is a tricky thing,
      Gemma 🙂

  39. Fizza on May 20, 2018 at 4:03 pm

    Hello Gemma,
    I am also making fondant From the same recipe that you told and it’s just perfect..but when I made fondant its very crumbly and doesn’t have elasticity at all…and also very hard to roll…please tell me the reason where I am doing wrong…

    • Gemma Stafford on May 22, 2018 at 10:36 am

      Hi,

      I’m sorry to hear that. Did you follow the recipe exactly? did you swap out any of the ingredients?

      Gemma.

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