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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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4.41 from 95 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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527 Comments

Write a Comment and Review

  1. Christine on January 14, 2019 at 10:21 pm

    Hi can i half the recipe for a trail batch
    Also how do we add the glycerin if crumbly after the fondant is made do we heat it or add it as it is
    Love watchin. Ur videos
    Thank you

    • Gemma Stafford on January 15, 2019 at 5:09 am

      Hi Christine,
      I meant to say write the recipe out, and 1/2 every ingredient, to be sure you get it right. This is wise when adjusting any recipe,
      Gemma 🙂

  2. CKumar on January 4, 2019 at 7:00 am

    Dear gemma i used the exact recipe but my fondant is not at all stretchy and a bit crumbly. And when i am rolling it… Its breaking… Please help urgently how do i rescue it and what should i add to make it more elastic. Kindly help as i have a on 6th.
    Thanks

    • Gemma Stafford on January 7, 2019 at 1:12 pm

      Hi so sorry i didnt get right back to you, were you able to get it to work? If this happens again you can add more glycerine.

  3. Psaxena on January 4, 2019 at 6:25 am

    Hi gemma!! I trued the recipe and exact measurements but my fondant does not have elasticity and is too crumbly. I jst cant roll it
    Please help i have a delivry on 6th .

    • Gemma Stafford on January 7, 2019 at 1:13 pm

      Hi there, sorry for not getting back to this message sooner. When i run into this it can be helpful to add more glycerine. Best of luck!

      • Christine on January 14, 2019 at 10:16 pm

        Gemma planning on making fondant,reading the comments above
        How would u add more glycerine if it crumbles ?does it need to be warmed
        Also want to make 1/2 first as a trail so do i half the ingrdients in the recipe?
        Wishing u a very happy new year
        My six yr old enjoyes watching u bake so do i we are from India so we love ur accent as well.

        • Gemma Stafford on January 15, 2019 at 5:08 am

          Hi Christine,
          Thank you for your kind words, and hello to your little one.
          It is a tricky thing to make, and you are right to run a trial, it will be your teacher.
          A little oil on your hands when making this can bring it together if it is crumbling, but I find if you use the ingredients in the list, it works. The issues arise with substitutions.
          I do hope this works out well for you, it is a great thing to master,
          Gemma 🙂

  4. Hunter on January 2, 2019 at 11:55 am

    In your recipe it says refegrtaite but in the writing part it says do not… im confused.

    • Gemma Stafford on January 2, 2019 at 12:20 pm

      You can put it in the fridge ;D

  5. sanpeach10 on December 26, 2018 at 4:20 am

    Hi Gemma,

    My fondant was cracking and breaking. Can I know the reason, please?

    • Gemma Stafford on January 2, 2019 at 12:53 pm

      Hi, yes this can be difficult to work with, it sounds like it got dry which can be caused by lots of things including humidity levels. You can add shortening or glycerine to bring it back to the right texture.

  6. Sidra on December 23, 2018 at 4:00 pm

    Hi Gemma.
    I m simply loving your recipes.
    Can I please have a recipe of vegetarian fondant , ?? I would highly appreciate if u help me with this .

    • Gemma Stafford on December 23, 2018 at 8:07 pm

      Hello! I am delighted to hear that! I will have to work on that for you!

  7. sarah prijatna on December 17, 2018 at 6:38 pm

    Can i skip the glycerin? Or is there any substitute for it?

    • Gemma Stafford on December 18, 2018 at 4:16 am

      Hi Sarah,
      This is a tricky thing to make at home, and best to follow the recipe. glycerin is an invert sugar. Sugar is changed by heating, and a sugar syrup is also an invert sugar. You can use this recipe (https://www.biggerbolderbaking.com/corn-syrup-substitute-homemade/) this will work as a good substitute where a sugar syrup is called for, including this recipe.
      Do try a sample recipe first, as a trial run, it will teach you a lot,
      Gemma 🙂

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