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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 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.

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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.

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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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4.38 from 32 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
 
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.
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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434 Comments

Write a Comment and Review

  1. Aishwarya D on July 20, 2018 at 6:10 am

    Hi Gemma!!!
    I am Aishwarya and a home baker.
    You are a great tutor!!! I’ve been trying your recipes and the latest was homemade fondant. It was a great hit among our family and friends but, I was worried about one thing. While kneading I had to add lot of icing sugar to prevent it from sticking to the working surface and even after spreading it on the cake it became sticky at room temperature. Any advice regarding this.
    P.S. I am using fondant for the first time in my life and I used butter instead of margarine due to unavailability in our town. And our weather is quiet hot ie. When I made the fondant the temperature was 32℃.

    • Gemma Stafford on July 20, 2018 at 8:11 am

      Hi there Aishwarya,
      You hit on the answer to your problem! I think you may also live in a humid place.
      Humidity has a bad effect on ingredients like powdered sugar, flour, baking powder, cocoa etc.
      When baking in a humid place you need to allow for this by reducing the liquids a little, by storing your ingredients in a cool dry place, or in a sealed container in the fridge. For cakes a little longer baking may be required, and air conditioning can really help too.
      Keeping the cake cool until time of serving will be a great help too, but it will always be a challenge.
      Well done you to make it, you have learned a lot! Keeping it cool will help next time.
      Thank you for being in touch,
      Gemma 🙂

  2. Karis on July 7, 2018 at 11:49 am

    Hey Gemma! i want to try making my own fondant but i only have medical glycerin… same thing?

    • Gemma Stafford on July 9, 2018 at 1:10 am

      Hi Karis,
      On the bottle it should say Food Grade, or USP.
      Some glycerin cannot be ingested, though I am not sure why! There may be additional ingredients I do not know about. Glycerin is usually vegetable sourced.
      I hope this helps,
      Gemma 🙂

  3. Ma. Joy Erika Ramos on July 5, 2018 at 1:01 am

    hi Gemma. I am so happy you share all your wonderful recipes to us.. I am a single mother and baking is my source of income.
    More Powers to You!

    • Gemma Stafford on July 5, 2018 at 2:04 am

      Hi there,
      good for you, I am happy that the recipes help you. Well done to have a business going to support your family, I wish you well,
      Gemma 🙂

  4. James Moore on June 26, 2018 at 4:04 pm

    Hey Gemma!

    Where is the actual recipe for the non-marshmallow fondant? I do not see any actual ingredient amounts anywhere.

    Thanks,
    James Moore

  5. Jenn on June 17, 2018 at 11:59 pm

    Gemma, I am having a really hard time finding glycerin is there something else I can use instead?

    • Gemma Stafford on June 18, 2018 at 1:48 am

      Hi Jenn,
      A light vegetable oil is the suggested substitute for glycerin in fondant. Actually it works quite well. If this is your first time making fondant I suggest you try a sample recipe, perhaps 1/4 of the recipe to see how it works for you. This is a tricky thing, but it is worth getting it right.
      Your pharmacy may have food grade glycerin too, it will work best with the right ingredients,
      Gemma 🙂

      • nawaal on June 20, 2018 at 1:35 am

        how much proportion of oil for the entire recipe and Jen please tell me if the oil substitute litterally worked and didint make any difference
        another confusion is can i substitute shortening or butter with oil

        • Gemma Stafford on June 22, 2018 at 7:55 pm

          Hi,

          I’m not 100% understanding you question. You can only replace oil with another liquid. If you could clarify your comment maybe I can help.

          Gemma.

  6. Natalia on June 15, 2018 at 4:08 pm

    Hi Gemma, I made the fondant recipe but when I rolled it out it sticks to the rolling pin and the texture lookes like crumbled. How can I fix It? Thank you

    • Gemma Stafford on June 16, 2018 at 3:04 am

      Hi Natalia,
      Did you substitute anything in the recipe? Glycerin acts a bit like a binding agent in fondant, the shortening as a softening, enriching thing,and powdered sugar to sweeten and bring it together. This is a tricky thing, if you change anything you need to know why you are doing it and the result to expect. I think I do not have enough information here! I would suggest a little unflavored oil, if it feels a bit dry, but you have to take it really easy.
      Gemma 🙂

  7. Ellen Cox on June 12, 2018 at 9:32 am

    Ok. I want to make my son’s birthday cake the day before. I can’t get a consensus on storing it for the day. It will just be a vanilla cake with lemon pie filling in the center and your fondant on the outside. I made sure the filing doesn’t need refrigerated. BUT, should I put plastic wrap over it? Or will it be fine under my case dome?

    • Gemma Stafford on June 13, 2018 at 9:30 pm

      Hi Ellen,

      Lemon pie filling? like lemon curd? if it is very soft it is best to keep it in the fridge. If you read it doesn’t need to be in the fridge then just wrap the cake lightly in cling wrap.

      Best of luck,
      Gemma.

  8. Natalia on June 11, 2018 at 1:27 pm

    Hi. I would like to ask you, can I use vegetable oil instead of the shortening or what else can I use to replace it? Thank you!!

    • Gemma Stafford on June 12, 2018 at 3:56 am

      Hi Natalia,
      Yes, you can use a light, unflavored, vegetable oil for this. Do go easy with this. Fondant is a tricky thing to make, but once you have mastered it it is easy!
      I hope this is of help,
      Gemma 🙂

  9. Sergiu on June 9, 2018 at 3:54 am

    What is the % of the glucose syrup.

    • Gemma Stafford on June 10, 2018 at 4:02 am

      Hi there,
      Here is the recipe, I am not sure what you mean by % of glucose, that usually refers to a proportion of something.

      1 (.25 ounce, 2 full teaspoons) package unflavored gelatin
      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
      I hope this helps, you can let me know,
      Gemma 🙂

      • Sergiu on June 10, 2018 at 4:15 am

        By % I meant the % of the glucose in the syrup, cause the only one I am able to get is 10%. But I would have the option of making it myself with glucose powder, if I would need to thicker.

        • Gemma Stafford on June 11, 2018 at 5:40 am

          Hi there,
          Honestly I never though about this!
          I really do not know the answer to this, I think for home use it will indeed be about 10%, but I do not think it goes too much higher in the smaller amounts, and it does not tell me on the one I use.
          If you are using glucose powder you need to dissolve it at the rate of concentration you wish to achieve. So 10g per 70g water should give you a good usable glucose, but really this is science beyond me! 30g per 70g water will give you a heavier concentration. Try it, if it is too heavy it will be hard to work with. I think the 10% is generally the home one!
          Gemma 🙂

  10. Corinne Vella on June 6, 2018 at 12:09 am

    Hi Gemma,

    This recipe is great and is almost exactly the same as the one I’ve bee following for a few years now my problem is I never have enough fondant to cover my cakes. Yours says it covers about 2 cakes but how big/small are these cakes. The next cake I’m planning on making is a three layer cake, 1 tier, round cake (about 9 inch diameter) but i need quite a bit more fondant for decor and stuff and I’m having trouble figuring out how much i need to make.

    • Gemma Stafford on June 6, 2018 at 2:10 am

      Hi Corinne,
      For a round cake of 9 inches, and about 2 inches tall you will need about 18oz/510g of finishes fondant.
      When you say layers I am not sure what you mean, the height of the layer matters too.
      My recipe will make about 1 1/2 lbs/24ozs of finished fondant.
      Erring on the cautious side this amount should cover a 9 inch x 3 inch cake well.
      The rest is math!
      Gemma 🙂

      • Corinne Vella on June 6, 2018 at 2:36 am

        Thanks for your reply. What I meant by layers was three sponge cakes on top of each other held by buttercream and then covered by fondant – it has to be three because i’m going for red, white and blue sponges inside, to go with my Wonder Woman & Supergirl theme. So in short I will probably have a tier about 9 inches across (round) to 6 inches high.

        • Gemma Stafford on June 6, 2018 at 1:21 pm

          Hi Corinne,
          Wow! I will be delighted to see the end result! Given that I think double the recipe should work well for you, and you should have sufficient for the decoration too. If in doubt make 2 1/2 times the amount, it depends on what decoration you will use.
          Do use a good paste for the color, a gel may not be strong enough. It sounds fabulous!
          Gemma 🙂

  11. Marisol Reina on June 1, 2018 at 11:11 pm

    I have made fondant a few times before and it was always a messy business. Not this time, your method is great!! No mess, no fuss.. it was actually quite easy and tidy! I didn’t know you could swap glucose for corn syrup which is easier to measure out of course. I’m using this recipe from here on out, THANK YOU!

    • Gemma Stafford on June 2, 2018 at 2:43 am

      Thank you Marisol for this great review. I am particularly happy that you tried corn syrup, and it worked well for you, well done. This will help other Bold Bakers,
      Gemma 🙂

  12. swetha.priya03 on June 1, 2018 at 4:44 am

    Hello Gemma,

    For making a fondant what if I don’t have glucose syrup or corn syrup or how to prepare glucose or corn syrup.. Please explain.. Thanks in advance ..

    • Gemma Stafford on June 2, 2018 at 4:38 am

      Hi there,
      You can make a sugar syrup/simple syrup.
      I suggest you google this, it is a very useful thing.
      Gemma 🙂

  13. Sally on May 26, 2018 at 8:58 am

    This is such a good recipe! I’m using this method FOREVER now! An easy recipe to follow and is absolutely amazing! Hey Gemma, I’m Sally and I’ve been watching your videos for 4 years now! I adore your way of baking, and the way you say it just makes it easier and more simple, yet the turn out looks so professional and complex and tastes AMAZING! Thanks so much for this recipe, and thanks for posting the most best, tasty recipes ever.

    Sally

    • Gemma Stafford on May 26, 2018 at 9:03 am

      Hi Sally,
      Thank you for your kind review of this recipe. Fondant is a tricky thing, but when you use the recipe precisely it really works, well done you,
      Gemma 🙂

  14. Stephanie on May 25, 2018 at 2:42 pm

    Thank you so much for this recipe! I used this for my first attempt at fondant and it came out perfect! I have always been too intimidated by fondant to try, but your instructions made it really simple. This is definitely the recipe I’ll using for my wedding cake. I also used a cherry extract in place of vanilla. My fiance LOVED it. Thank you again!

    • Gemma Stafford on May 26, 2018 at 11:20 am

      Hi Stephanie,
      Well done you. When you follow a recipe exactly it really changes the results. Good job, it is a tricky thing,
      Gemma 🙂

  15. Fizza on May 20, 2018 at 4:03 pm

    Hello Gemma,
    I am also making fondant From the same recipe that you told and it’s just perfect..but when I made fondant its very crumbly and doesn’t have elasticity at all…and also very hard to roll…please tell me the reason where I am doing wrong…

    • Gemma Stafford on May 22, 2018 at 10:36 am

      Hi,

      I’m sorry to hear that. Did you follow the recipe exactly? did you swap out any of the ingredients?

      Gemma.

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