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 as part of my Bold Baking Basics series.
Here are some tips on how to work with fondant that will make your cake decorating much easier.
Homemade 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 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.
How to Make Homemade Sprinkles
Make your own Homemade Sprinkles in a variety of colors and shapes. Watch my video to see how!
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- 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
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.
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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