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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.
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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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4.4 from 12 reviews
How to Make Fondant (Bold Baking Basics)
 
Prep time
Total time
 
Author:
Serves: 2 cakes
Ingredients
  • 1 (.25 ounce, 2 full teaspoons) 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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222 Comments

  1. Neha on July 19, 2017 at 4:26 pm

    Hi Gemma,

    Thanks for the recipe. I am trying to make vegetarian fondant so using agar agar powder. I am having a tough time with it 😆. When we say we have to dissolve the gelatin or agar agar in water ,does it mean it should end up in a clear liquid ?

    • Profile photo of Gemma Stafford Gemma Stafford on July 23, 2017 at 4:28 pm

      what happens is that that it dissolves in the liquid and then forms a solid mass. I know it seems like an extra, unesscessary step but it has to be followed.
      I still don’t understand why you have to but you do 🙂

  2. Stephanie on July 10, 2017 at 12:52 am

    Daughter is making a Dr. Who cake with bright red suspenders as her 4H project. Suggestion for getting the fondant to be a bright red?

    • Profile photo of Gemma Stafford Gemma Stafford on July 10, 2017 at 6:13 am

      Hi Stephanie,
      This will need to be gel color. (http://amzn.to/2u9vFGO) this is what I would have used for the apple cupcakes (https://www.biggerbolderbaking.com/apple-cupcakes/). it is really the only way I know to get this depth of color. I hope oyu have fun with this project, it would be lovely to share the result here on BBB,
      Gemma 🙂

  3. Daniel on July 6, 2017 at 8:27 am

    Ive tried the recipe and came out perfectly. (i received an order from a customer and couldnt turn her down you know…)
    however i skiped glycerin coz i wondered whether its healthy to be used internally. Is it?

    • Profile photo of Gemma Stafford Gemma Stafford on July 7, 2017 at 7:25 pm

      I’m happy it still worked without glycerin. Glycerin or corn syrup is like a sugar glue that makes your fondant pliable and stretchy. I recommend all sugar in moderation. 🙂

  4. Chinki on June 26, 2017 at 7:31 am

    Hello mam u have written 8 cups sugar in ingredients and 4 cups in instructions can you pls tell me how many excatly sugar cup we will take for making fondant ?

    • Profile photo of Gemma Stafford Gemma Stafford on July 1, 2017 at 11:46 am

      Hi there,
      If you read the method carefully you will find (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.) This is an important step and will use up all of the sugar.
      Gemma 🙂

  5. Leslie on June 20, 2017 at 11:31 am

    Hi! I’m making a 3 tier wedding cake. Any idea how many time I should multiply the recipe? Thanks!!

    • Profile photo of Gemma Stafford Gemma Stafford on June 21, 2017 at 3:05 am

      Hi Leslie,
      This depends on the size of the layers!
      The quantity here will cover two 9 inch cakes, I think if this is the size of cake, or for a slightly bigger cake (9inch to 12 inch) you can work with three portions. It will not be any harm to have a little left over, you can use it to decorate too. Do not forget your crumb layer, it will make all of the difference. you can use my buttercream frosting, or the swiss buttercream for this purpose, chill the cake before you apply the fondant, happy baking, and have a lovely wedding,
      Gemma 🙂

  6. Marian on June 19, 2017 at 10:36 pm

    Hi frm Nigeria tanks so much

    • Profile photo of Gemma Stafford Gemma Stafford on June 22, 2017 at 9:59 am

      thanks Marian for checking out my recipe. 🙂

  7. Misha on May 6, 2017 at 6:55 am

    Hi, i tried your recipe with liquid glucose but now i can not find liquid glucose, can i use corn syrup which has 33% less calories. it is Karo Lite Syrup 33%less calories than original karo and is 0g high fructose corn syrup, can i use it instead of regular, will it work?

    • Profile photo of Gemma Stafford Gemma Stafford on May 7, 2017 at 4:00 am

      Hi Misha,
      I have not done this, but if you google it (how to make fondant with corn syrup) there are a number of excellent items. Read the comments to see what others have found,
      Gemma 🙂

  8. Nisha khan on April 18, 2017 at 11:52 pm

    Hui gemma i just want to knw that confectioners sugar and icing sugar are the same?pls do reply.Thank you.

    • Profile photo of Gemma Stafford Gemma Stafford on April 19, 2017 at 2:01 am

      hi there,
      Yes, it is the same thing, and you can make it yourself in your food processor if you do not have it. The instructions are here on the website,
      Gemma 🙂

  9. LEE SIN YEE on April 17, 2017 at 1:24 am

    how i know based on your recipe, this can make how much of fondant?

    • Profile photo of Gemma Stafford Gemma Stafford on April 17, 2017 at 2:03 am

      If you add up the weight of ingredients in a recipe you will find the weight of the finished product.
      This recipe will yield a little over 1kg of fondant, 2.2 lbs. Thi should cover a 10inch cake, depending on how you roll it.
      Gemma 🙂

  10. kaidi on April 15, 2017 at 3:30 pm

    Hello! I followed your recipe to the point and it cake out so dry and crumbly! I made half of the portion, for one cake. Even so, 4 cops is WAY too much sugar!

    • Profile photo of Gemma Stafford Gemma Stafford on April 17, 2017 at 2:49 am

      Hi there,
      This does not sound right to me! I suspect something was off in your recipe! Do go back to the video and check it out,
      Gemma 🙂

  11. Yamini on April 4, 2017 at 4:08 am

    Hi Emma, I want to try your fondant icing. Can you pls let me know how many teaspoon for .25 oz of geletine. I have tried a few fondant recipes but have not come right. So I want to try yours. Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on April 17, 2017 at 3:17 am

      Hi there,
      I just measure this out for you. it will be two full teaspoons of granular gelatin.
      Gemma 🙂

  12. Sally on April 3, 2017 at 4:15 am

    Hi Gemma

    Can this fondant recipe be used to make cake toppers such as an elephant?

    If so would you recommend that i make the elephant as soon as i have finished making the fondant?

    • Profile photo of Gemma Stafford Gemma Stafford on April 4, 2017 at 2:27 am

      Hi Sally,
      I have not done this! I would worry that you may need to use a guar gum to keep them right. However this site gives you much the same recipe as mine (http://www.cakedecoratorsguildnsw.org.au/recipes/25292.html) and suggests leaving the paste for at least four hours before shaping. I would wrap the paste really well, in foil and a plastic bag to keep it right. you will need to dry the animals at room temperature before storing to avoid sweating of the sugars,
      Gemma 🙂

  13. Jeryl on March 29, 2017 at 5:21 am

    It is possible to put in the fridge?

    • Profile photo of Gemma Stafford Gemma Stafford on March 29, 2017 at 8:13 am

      Hi there,
      It is better not to refrigerate this. However in a hot place it will be ok in a sealed container in the fridge, take back to room temperature before rolling,
      Gemma 🙂

  14. 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 🙂

  15. 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 🙂

  16. 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 🙂

  17. 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

  18. 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 🙂

  19. 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 🙂

  20. 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 🙂

  21. 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

  22. 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 🙂

  23. 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

  24. 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 🙂

  25. 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 🙂

  26. 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 🙂

  27. 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 🙂

  28. 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 🙂

  29. 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 🙂

  30. 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 🙂

  31. 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 🙂

  32. 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 🙂

  33. 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.

  34. 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 🙂

  35. 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.



  36. 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 🙂

  37. 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 🙂

  38. 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 🙂

  39. 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 🙂

  40. 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 🙂

  41. 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 🙂

  42. 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 🙂

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