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Hi Bold Bakers!
Buying store-bought 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. Check out my Marshmallow Fondant recipe for a simplified, even easier method to make fondant!
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.
What Is Fondant Made Of
You’d think this recipe involves a lot of ingredients, but it only requires a few. In addition to glucose and glycerin, all you’ll need is gelatin, vanilla extract, and water.
What You’ll Need For This Rolled Fondant Recipe
- Double boiler
- Large bowl
- Wooden spoon
- Rolling pin
- Measuring cups
How To Make Fondant
Instead of looking for stores where you can buy fondant, try making homemade fondant. The ingredients are super affordable and the process is easier than you might think. Plus, after learning how to make fondant icing that you can color yourself, people will be shocked to find out that your fondant cake was made by you and not a professional baker. Jump to the full printable recipe, with measurements, below.
- Combine gelatin and cold water in a double boiler. Let stand until thick and then heat until dissolved.
- Add glucose and glycerin and mix well. Stir in shortening and right before it’s melted, remove from heat and stir in vanilla. Allow cooling until lukewarm.
- Put confectioners sugar in a large bowl.
- Make well in the center. Stir in lukewarm gelatin mixture using a wooden spoon.
- Mix in a little sugar at a time until stickiness disappears. Knead in remaining sugar.
- Knead until smooth and is not sticky. If too soft, add sugar. If too stiff, add water a drop at a time.
How To Roll Out Fondant
To smooth the 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
- It can dry out quickly. If you need to store it for short periods of time, wrap it in plastic wrap or cling wrap and store it in a resealable plastic bag.
- For longer storage, roll it 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 it is too soft or sticky to roll, knead in a little additional powdered sugar.
- Make sure your hands are clean when handling, 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 Color Fondant
When you add the color, use a paste color over a liquid — it is more concentrated in color and texture. The advantage of using paste food coloring 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 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. If this 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.
Get more of my Bold Baking Basics including my Best-Ever Buttercream, How to Make Condensed Milk & More!
Get more Baking Basics recipes:
- Gemma’s Best-Ever Vanilla Buttercream
- Homemade Cream Cheese
- How to Make Extracts
- Easy Ways to Decorate a Cake
And don’t forget to check out my new cookbook, Bigger Bolder Baking Every Day!
Full (and printable) recipe below!
Watch The Recipe Video!
How to Make Fondant (Bold Baking Basics)
- 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 confectioner's 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 MIXING, 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.
8 cups of powdered/icing sugar will make about 1kg of fondant.
- 8 cups of sieved powdered sugar will be a bit less than 1000g/1kg. Cups are a measure of volume, when the sugar is sieved the volume increases a little.