Bold Baking Basics, Homemade Ingredients

How To Make Rolled Fondant

4.39 from 170 votes
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!
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.

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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Watch The Recipe Video!

Gemma's How to Make Fondant (Bold Baking Basics)

4.39 from 170 votes
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!
Author: Recipe from allrecipes.com
Servings: 2 cakes
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!
Author: Recipe from allrecipes.com
Servings: 2 cakes

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

  • Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved.
  • 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.
  • 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.
  • Use fondant immediately or store in airtight container in fridge. When ready to use, bring to room temperature and knead again until soft.

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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Comments & Reviews

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Iamfatin
Member
Iamfatin
15 days ago

Hi gemma! What is the method to keep a cake with a full covered fondant,can it be refrigerated? How? I’m in malaysia here is in hot climate.
And maybe you can make a video about what cakes and fillings that are suitable for full covered fondant? I’m having trouble with those

TopBaker101
Member
TopBaker101
25 days ago

This recipe is just amazing, I used lemon extract instead of vanilla extract and it worked just as well thank you so much!!!!
( if you don’t have Glycerin 1 tablespoon of sunflower oil works just as well!)

p
Guest
27 days ago

thanks

Bhavana
Guest
Bhavana
1 month ago

Hi Gemma,

Is there a substitute for Gelatin? Will Agar Agar do the job?

Thanks,
Bhavana

Caroline
Guest
Caroline
1 month ago

Hi Gemma. I love your simple ways of cooking whatever it is one wants to make.

Kindly send me measurements of a small quantity of making fondant to try out first. It will be my first time and I don’t want to try a big amount to waste. Thanks and good work.

Tharuka
Guest
Tharuka
1 month ago

Hi Gemma, I can’t seem to find the quantities for rolled fondant https://www.biggerbolderbaking.com/how-to-make-rolled-fondant/ here.

Can you please send them to me? The one using Glucose Syrup and Glycerin…

Fizza Basit
Member
Fizza Basit
2 months ago

Hello gemma your recipes are too good
Kindly tell me in grams about the confectioner sugar instead of cups because of there is slight variation of measurements in my country
The cup that you use is of 200 grams
Mine is of 250 grams
Lots of love from Pakistan ????????

Regina
Guest
Regina
3 months ago

Hi, Ms.Stafford, can I put this fondant ,on to a chocolate cake and decorations ,A turtle cake is the one that I want to do with. my name is Regina

Nalun0345
Guest
Nalun0345
3 months ago

Hi Gemma,
Can i use envelope gelatin instead of gelatin powder ? And how many should i use ?
Thanks

April Dykes
Guest
April Dykes
5 months ago

I love all your recipes. This one was difficult to work with. I looked around and found this really easy, very good tasting recipe for fondant. I just wanted to share it with you because it is so easy. https://www.youtube.com/watch?v=mvfkj5ZJvVU

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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