Bold Baking Basics, Homemade Ingredients

How To Make Rolled Fondant

4.54 from 517 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 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.

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.

A ball of rolled fondant with the word "fondant" written above it in flour.

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.

  1. Combine gelatin and cold water in a double boiler. Let stand until thick and then heat until dissolved.
  2. 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.
  3. Put confectioners sugar in a large bowl.
  4. Make well in the center. Stir in lukewarm gelatin mixture using a wooden spoon.
  5. Mix in a little sugar at a time until stickiness disappears. Knead in remaining sugar.
  6. 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.

My easy fondant recipe rolled out.

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.

Easily Make My Rose Painted Cake!

A Celery Stamp Painted Cake.

Get more of my Bold Baking Basics including my Best-Ever Buttercream, How to Make Condensed Milk & More!

Make Homemade Marshmallow Fondant

A rainbow of marshmallow fondant colors.

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And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Watch The Recipe Video!

How to Make Fondant (Bold Baking Basics)

4.54 from 517 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 confectioner's 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 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.

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.
  • 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.

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TopBaker101
1 year 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!)

Megan
Megan
1 year ago

what would make the ball of fondant kind of cracked looking??

Daniela
Daniela
1 year ago

If I use sheet of gelatin how many would I use?

Sunshine
Sunshine
1 year ago

you made no m3ention of adding CMC to the icing sugar

Tataw Joan
Tataw Joan
1 year ago

Thank you for this fondant recipe. Will try it out tomorrow. Please is glucose and glucose syrup the same thing. I wish to know so I don’t use the wrong ingredient.

Christine B.
1 year ago

Hi, I know I keep going on and on about this 🙄 but can you use sugar sub for the fondant and the cake? And what kind of substitute? ❤

Atud Schneider
Atud Schneider
1 year ago

Woow wonderful cakes

Laura
1 year ago

My 14-year old daughter and I just made up a half batch for my son’s birthday cake. Much easier to make than I thought. So glad I found this because I don’t have any marshmallows in the house – kids ate them all!

Khadija Saeed
Khadija Saeed
1 year ago

Hi Gemma. I made sprinkles with marshmallow fondant but they’re not drying at all and keep on sweating. It’s extremely humid in my area. So I’m thinking of using your recipe. Please tell me that it’ll dry easily. I’m thinking of starting a sprinkles business and if your recipe works, that would be awesome.

Veronica pitcher
Veronica pitcher
1 year ago

I am making a sheet cake 11×15 do you think that will be enough to cover?

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 my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!