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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 

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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4.36 from 157 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
  • 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
  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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Write a Comment and Review

  1. Ufuoma on May 10, 2018 at 9:26 am

    Hi Gemma,
    Tried making fondant for the first time today. I made 0.5kg for a 6inch cake. Used half the qty of ingredients – powdered gelatine, shortening, glycerine, glucose syrup, vanilla extract and 4 cups of icing sugar. It went well until I laid it over the cake and it cracked. What do you think went wrong?

    • Gemma Stafford on May 10, 2018 at 11:37 am

      Ahhhhh! That is too bad!
      Did you manage to patch it? I think it needed a touch more glycerin. This is a tricky thing to make, so well done you. Many professional chefs would not tackle this recipe.
      I hope it did not put you off,
      Gemma 🙂

      • Ufuoma on May 10, 2018 at 12:01 pm

        Ok but at what point do I add more glycerine because it started cracking while rolling? How much more would do? Will it be poured directly on the fondant and re-rolled? Thanks

  2. Munira on May 4, 2018 at 10:56 am

    Hi Gemma,
    I tried making fondant, but my fondant becomes soft and looks as if its melting after some hours. I don’t know where I went wrong! That’s the only problem, otherwise the fondant is manageable and tasty..

    • Gemma Stafford on May 5, 2018 at 12:19 pm

      Hi there Munira,
      Fondant is a tricky thing. The recipe needs to be followed exactly, it does not do well with substitutions. If the fondant is soft, usually a bit more icing sugar/powdered sugar will resolve it. I hope you get to grips with this, it is worth the effort,
      Gemma 🙂

      • Munira21 on May 7, 2018 at 2:20 pm


  3. Sneh Arora on April 28, 2018 at 8:28 pm

    Hi Gemma, I will be making fondant for the first time. Can I use homemade sugar syrup using sugar cream of tartar/lime juice instead of corn syrup in this recipe as the corn syrup is not easily available in the area where I live. Thank you

    • Gemma Stafford on April 29, 2018 at 5:27 pm


      Oh gosh you know I couldn’t guarantee that you would get the same results with homemade corn syrup. It’s just that fondant needs all the components to work and I would worry incase one ingredients was a little different.

      Hope this helps,

      • Sneh on May 1, 2018 at 12:46 am

        Hi, Could you please clarify the following query as it is very important. What is the exact weight of gelatin required in gms ? The measure of gelatin required is .25 ounce or 2 full teaspoons.
        This is what I know, please correct me if required. Three teaspoons is equivalent to 1/2 ounce which is equivalent to 14.3 gms as per the dry weight equivalents.

        So 0.25 ounce should be
        1. 1/2 of 14.3 gms = 7 gms approx
        2. 14.3 gms ( 3 teaspoons) ÷ 3 = 4.8 gms weight of one teaspoon.
        So 2 teaspoons = 4.8 gms × 2= 9.6 gms.
        What is the measure of gelatin to be used 7.0 gms or 9.6 gms ?
        It would be really helpful if you could clarify the above. Kind regards Sneh

        • Gemma Stafford on May 1, 2018 at 2:49 am

          Hi there,
          According to my charts here .25oz = 7g = 2.3 teaspoons.
          As I cannot give people an instruction to take 2.3 teaspoons I tend to say two heaped teaspoons, which allows for the extra.
          It is important to be precise in a recipe, but I have tried and tested this one. Math is not my thing, baking is, and this worked well for me.
          I hope this helps, I do not like to confuse.
          Gemma 🙂

          • Sneh on May 8, 2018 at 5:21 am

            Hi Gemma, Thank you very much for the detailed clarification. It was of great help and clarified doubts I had being a beginner with fondant making. Finally after many unsuccessful events I was able to get the fondant right. I was able to work out the weight of the gelatin in sheet form and made it using homemade sugar syrup ( using lemon juice and boiling to soft ball stage). I made several batches of the fondant thereafter and it was just as shown in your video. I made a cake for my son’s 12th birthday party in school.
            I also would like to know why the fondant disintegrated with dark colours such as red and black. Colours such as blue green yellow pink came out just fine. Also the best way to store fondant long term is to put it in the fridge? Thank you so much for replying to my queries. It’s much appreciated.

            • Gemma Stafford on May 9, 2018 at 3:21 pm

              You are great! Well done, I am delighted to hear that you worked hard at this recipe and got it right. That is what makes a great cook, persistence!
              I am not sure why the fondant broke up with the dark color, it may just have been drying. I would suggest a little more glycerin or oil, just a touch though.
              Thank you for letting us know, it will encourage others to try this recipe,
              Gemma 🙂

  4. Carole on April 1, 2018 at 4:42 am

    Can this fondant be used to make fondant candy?

    • Gemma Stafford on April 1, 2018 at 11:16 am

      Yes it can, Carole. It will work well.

      Gemma 🙂

      • Elizabeth on April 16, 2018 at 3:51 pm

        Hi can I use this to make a money in the bank cake it will be a suit case

        • Gemma Stafford on April 17, 2018 at 7:50 am

          Hi Elizabeth,
          Yes, this will be perfect for that type of cake,
          Gemma 🙂

  5. demi on March 29, 2018 at 4:45 am

    hiii.i made the agar agar fondant but sth went wrong.its not stretchy and i cant roll it.i try to stretch it and i get chunks of fondant.nothing like a playdoh thing…i added alittle glycerine and it got softer but still not stretchy….what cna i do or what did i do wrong????

    • Gemma Stafford on April 1, 2018 at 10:48 am

      Hi Demi,

      I think I made a mistake by saying you can use agar agar. It sounds like it is not yielding them same results as gelatin. I would recommend trying it again or doing my marshmallow fondant.

      Hope this helps,

  6. Jennifer on March 10, 2018 at 11:24 am

    Oops .I forgot the shortening. That said this was my first fondant and I’m really pleased. .what would the shortening have contributed Gemma?
    Thanks so much for this site. .
    Sometimes you recipe is in cups. UK or USA?

    • Gemma Stafford on March 11, 2018 at 6:15 am

      Hi Jennifer,
      US cups. Really the UK did not use cups so much, mostly weighing in imperial measurement, pounds and ounces.
      Shortening is a pure fat 100%, usually now from vegetable oil, and adds smoothness and makes it easier to work. Butter is 80% fat, and gives a different result.
      I am happy that you managed this recipe, it is tricky!
      Gemma 🙂

      • Warrda Dulloo on March 28, 2018 at 2:13 am

        Hi gemma , i av tried the fondant , but dunno wots missing, my fondant cracks as it dries up , y is that so , , n its not like elasticity as it was supposed to be , plz help me out , thanks in advance

        • Gemma Stafford on March 28, 2018 at 1:38 pm

          Hi there,
          I am still waiting to hear about your ingredients! What did you use?
          Gemma 🙂

          • dreamerwarda warda on May 2, 2018 at 7:19 am

            Finally i did it,, i was using gelatin sheet , i think thats y my sugarpaste didnt came out nice ,,. I bought gelatin powder , n follow ur recipe n it came out perfect ,, thank you loadz ,…

            • Gemma Stafford on May 3, 2018 at 3:35 am

              Oh good, it is a tricky thing, but once you get it right you will always get it right! well done you for persevering,
              Gemma 🙂

  7. Tricia on March 3, 2018 at 10:36 am

    Hi Gemma one more thing if a fondant become gummy due to CMC powder what can be done with it?I am sorry for asking a question that isnt apart totally of the fondant you made but thought if you could help me as i have them in the fridge i dint know what to do with it.i got a great idea to make sprinklers from you but what else?
    I will soon try your fondant recipe.
    But please give the recipe for gel food colours as its not available here. (Black,red,blue esp)

    • Gemma Stafford on March 5, 2018 at 5:25 am

      Hi Tricia,
      I cannot make a gel coloring, it is a chemical process and I have not found a satisfactory home alternative.
      CMC powder is a chemical gelling agent. I am sorry, I have not used it, and really do not know about its’ use in food.
      I am not much help to you, I am sorry,
      Gemma 🙂

      • Tricia on March 5, 2018 at 7:06 am

        Hello Gemma
        Please dont say sorry as i asked you a question away from your recipe.Nevertheless its nice to know that you still responded.
        Thank you for that.
        Keep up the amazing work you do i love your recipes and love the way you explain.
        Thanks once again.

        • Gemma Stafford on March 5, 2018 at 7:46 am

          Tricia, the questions also teach!
          Gemma 🙂

  8. Shamra on February 28, 2018 at 10:58 am

    Will this fondant hold dark colors such as red black or navy blue ?

    • Gemma Stafford on March 1, 2018 at 7:58 am

      Hi Shamra,
      Yes! This is a traditional fondant. Do use the same ingredients though, changing ingredient really changes the result for this type of recipe.
      You need to use a gel/paste color too, water based colors will not give strong colors,
      Gemma 🙂

  9. Aamina Mahroof on February 28, 2018 at 9:04 am

    Hi Gemma,
    Thank you for the fondant recipe. Works well for me but when I added gel colors to get a dark blue and red to the white fondant after a while the fondant started breaking and I couldn’t knead or roll it. Does it happen when too much colouring is added to the fondant? If so how can I colour fondant to get darker shades without tearing the fondant? Please advise 😊

    • Gemma Stafford on March 1, 2018 at 8:09 am

      Hi there,
      Oh dear, that really is too bad, I am sorry.
      You did not tell me about the type of color you used? This really matters for this application.
      Water based colors simply cannot give the level of color required, without upsetting the balance. Gel/paste colors work best.
      I am sorry this was a difficulty for you, very frustrating after all your hard work,
      Gemma 🙂

      • Aamina Mahroof on March 1, 2018 at 11:30 am

        Hi Gemma,
        Thank you for your reply 😊 I used Wilton gel
        Colours royal blue and red red but I had to use a lot to get the fondant colour I wanted. Is it better to mix the colours to the fondant before making the fondant dough? Does kneading the fondant too much also cause tearing or drying out?

        • Gemma Stafford on March 5, 2018 at 8:33 am

          Hi there,
          Usually you knead the colors into the fondant. I am surprised that you had trouble getting the color with this gel, unless it was a really large batch.
          Kneading the dough can mean using more sugar, which will change the texture, I think this is down to experience really.
          Fondant is not for the feint of heart, it takes practice, I am glad you are trying it though, this is how you will learn,
          Gemma 🙂

  10. Shruti agarwal on February 26, 2018 at 6:10 am

    hi gemma!! What can we do to store the fondant for longer periods like an year or so in air tight boxes like the store brought ones?? Any preservatives that can be added?? TIA 🙂

    • Gemma Stafford on February 26, 2018 at 7:48 am

      Hi there,
      Haha! I am sorry Shruti, I do not know how to make that happen for you. There are too many variables, the biggest one being heat and humidity. I would not do it, and I do not suggest you do it either, it is hard to know why you would need to keep it for a year! Do tell,
      Gemma 🙂

      • Shruti agarwal on February 26, 2018 at 7:50 am

        well, it was just out of curiosity as to how the ones we make have a shelf life of just a couple of month and those, the store brought ones, have a shelf life of over an year..

        • Gemma Stafford on February 27, 2018 at 6:41 am

          Yes, and the ingredients are different too. and there are so many styles and recipes that it is like a thesis to describe!
          The real issue with fondant is where you live, the heat and humidity affect the way it works and stores. Make it, use it, that is the best I can say.
          You will need to research the commercial brands, and try a few to see how they are all so different.
          I hope this is of help,
          Gemma 😉

          • Shruti agarwal on February 28, 2018 at 1:33 am

            Thats was a lot more than needed.. Thanks.. For ur time and suggestion.. 🙂

  11. Alexa on February 22, 2018 at 11:57 am

    Hey Gemma! I have a question to ask. Can we use powdered sugar instead of sifted confectioners sugar? Please reply!

    Sincerely, Alexa

    Thank you for this website! Have a great day!

    • Gemma Stafford on February 23, 2018 at 12:38 pm

      Hi Alexa,
      Powdered sugar is confectioners sugar, is icing sugar, very confusing, same thing, different names.
      I hope this is of help!
      Gemma 🙂

  12. Maureen on February 19, 2018 at 2:12 am

    Thank you so much for accepting me into your bolder baking group. Nd for the oppertunity to exp wth yr ideas!
    I have a problem finding vanilla extract or pods . . Can i use essence instead ? Do I increase or double the quantity needed ?
    Thank u sincerely.
    Maureen Gambeno

    • Gemma Stafford on February 19, 2018 at 2:39 am

      Hi Maureen,
      Vanilla essence was just about the only Vanilla available in Ireland when I was growing up, and we used it.
      Things have changed now of course, and a wide variety of foods are available, including vanilla pods, from all over the world, some great quality, others not so much!
      The paste is usually a really great, but expensive product, as is the extract, everywhere.
      Vanilla essence is a manufactured product, which has minimum exposure to the vanilla pod, however it does hold the flavor. I would not double up on it, really a few drops will do, it is generally very strong!
      I hope this is of help,
      Gemma 🙂

  13. GwapasiMayerr on February 18, 2018 at 3:17 am

    Hi Gemma,I am wondering if it’s possible not to use glyerine on the fondant ? Or is there any substitute?
    Thank you so much

    • Gemma Stafford on February 18, 2018 at 4:08 am

      Hi there,
      It is possible to use a light vegetable oil. The problem is that this recipe is always a bit tricky, and as such it is best to follow it precisely.
      Professional bakers are often reluctant to make this, but when you have the right ingredients, it is perfect!
      Try a little sample batch and see how it works for you,
      Gemma 🙂

  14. SmritiJhamb on February 15, 2018 at 11:27 am

    Hi Gemma
    In the tips, it is written that do not refrigerate the fondant. But in the instructions, it is written that store the fondnat in an airtight container in fridge.
    So can we refrigerate it or not?

    And it is written that it can cover 2 cakes. So what is the size of the cake it can cover?

    • Gemma Stafford on February 16, 2018 at 5:14 am

      Hi there,
      You can refrigerate this fondant for a short period of time, but only a short period, and well wrapped.
      Fondant is best made and used. When the cake is covered, and preferably with a crumb layer first, then the fondant will actually keep the cake fresh at room temperature for a few days.
      You have always to think about the ingredients too, how will they hold up, are they perishable etc.
      The amount of rolled fondant to cover a 9 inch cake will be about 32ozs. This is what this recipe is.
      You will know by the quantity of the ingredient in the recipe.
      6″ 18 oz.
      8″ 24 oz.
      10″ 36 oz.
      12″ 48 oz.
      14″ 72 oz.
      16″ 108 oz.
      18″ 140 oz.
      This is a rough idea, there are variables, how you roll it etc. Do not freeze fondant. Like all baked goods make, bake and enjoy, they do not improve with age!
      Gemma 🙂

  15. Elizabeth Odeh on February 12, 2018 at 1:06 pm

    I am new here, help

    • Gemma Stafford on February 12, 2018 at 3:20 pm

      Hi Elizabeth,

      Welcome!!! What can I help you with? 🙂


  16. Ingrid on February 9, 2018 at 11:35 am

    What type of glycerine is needed for the recipe? What stores can I find it at?

    • Gemma Stafford on February 9, 2018 at 9:32 pm

      Best to buy it on Amazon. There is a link above the written recipe of where you can buy it.


      • thy212 on March 9, 2018 at 1:48 pm

        HI Gemma,
        I’m sorry, I may need some reading glasses, but I am unable to find the Amazon link to the glycerine and/or glucose. Could you please send me the link or tell me exactly where it is located, please?
        Thank so much!!!

        • Gemma Stafford on March 10, 2018 at 3:25 am

          Hi there,
          I am sorry! I have no idea where these went to. No glasses required!
          Amazon is a great place to find this type of ingredient, and there area few of each here:


          Thank you for letting me know,
          Gemma 🙂

  17. Mehdiya on February 9, 2018 at 5:18 am

    Hello Gemma …..i am in trouble…while making fondant dough ,dough got craked from every side has not at all any elasticity

    • Gemma Stafford on February 11, 2018 at 12:26 pm


      I’m sorry to hear that. Was it exposed to the air before using it? i mean was it wrapped up well in cling wrap before using?

      Also did you alter any of the ingredients ?

      We will have to trouble shoot this one

  18. lucy on February 6, 2018 at 7:39 am

    THis was such a useful video for newbies like myself!! I do have a silly question, if I want to add food coloring to make it a different color…when should I add that coloring in?

    • Gemma Stafford on February 6, 2018 at 8:05 am

      Hi Lucy,
      Good to have you with us.
      The color is best added when the fondant is ‘wet’ this will facilitate the even distribution of the color.
      For small amounts you would divide the fondant and the color can easily be kneaded in, this is particularly true of the strong gel/paste/powder colors. You just add little touches of the color, knead and adjust, add a touch more etc. Keep on kneading until it is incorporated.
      I hope this is of help,
      Gemma 🙂

  19. Disha on January 26, 2018 at 9:46 am

    Hi gemma,
    Thank you so much for the recipe.
    Before trying i have a doubt regarding icing sugar. Do i need to add corn starch in granulated sugar to make icing sugar. If yes then how much? Please suggest.

    • Gemma Stafford on January 27, 2018 at 4:24 pm


      Here is the recipe to make icing sugar if you can’t buy it in the store.

      The corn starch is important as it keeps the sugar dry.

      Hope this helps,

  20. Jyoti on January 20, 2018 at 3:51 am

    Hi, I am going to make fondant for the first time. I wants to know that gelatine that you used in this recipe is 2 tea spoon that is bloomed gelatine you r talking about or I should bloom it n after that it should b 2 tea spoon.

    • Gemma Stafford on January 20, 2018 at 7:42 am

      Hi there,
      Good question, the two teaspoons will always be the dried gelatin, or two leaves of gelatin which you then go on to bloom.
      I hope this works well for you, it is tricky if you do not stick to the recipe,
      Gemma 🙂

    • catherine on January 23, 2018 at 3:06 am

      hello..please can you help me with a fondant recipe for a 14inch, 12inch ,8inch ,6inch wedding cake? and the cakes are 4 inch high or in height

      • Gemma Stafford on January 23, 2018 at 7:30 am

        Hi Catherine,
        The amount here works out at about 2kg (2.2 lbs)
        This will cover a 10 inch cake, with a little over, depending on how thin you roll it.
        If you have never done this before I suggest you do a trial run, it is tricky, and it is very important to follow the recipe precisely.
        14 inch cake will need 2kg (72 oz)
        12 inch cake 1.4kg (48oz)
        8 inch cake 0.7kg (24oz)
        6 inch cake 0.5kg (18 oz)
        This is a LOT of fondant, and if I were doing this I would break it down into lots.
        Good luck to you, this is a challenge. I do not know what type of cake you are making, but do not forget to use a crumb layer, it will make your life a lot easier.
        Gemma 🙂

  21. Christine on January 5, 2018 at 5:13 pm

    Hi Gemma!

    This fondant looks lovely! I’m planning on making it for some cakes soon. Any chance you happen to know how many pounds of fondant one recipe makes?

    Thank you!

    (PS. I love your website!)

    • Gemma Stafford on January 6, 2018 at 4:41 am

      Hi Christine,
      Thank you for your kind comment.
      This recipe will make about 2lbs (a little less than 1kg) of rolled fondant.
      If this is the first time you are making fondant do follow the recipe carefully, do not swap out ingredients, this is important. Fondant is a tricky thing, perhaps try it with a small portion first,
      Gemma 🙂

      • Nayani on January 6, 2018 at 7:52 am

        Hi Gemma. I want to make small amount of fondant,250 g like. Please kindly tell me the amount of ingredients I should use

        • Gemma Stafford on January 7, 2018 at 4:41 am

          Hi there,
          I am sorry, this will be a difficult one to reduce to that point. This whole mix will make about 1kg of fondant, you will need to reduce the quantity of each ingredient to 1/4.
          Write the recipe out and proceed, it is math!
          Gemma 🙂

  22. Salini Dias on January 1, 2018 at 6:39 am

    Hi Gemma

    Can I make fondant with icing sugar water gelatine butter and sunflower oil or vegetable oil?

    • Gemma Stafford on January 2, 2018 at 5:23 am

      Hi there,
      Honestly it is difficult to make fondant with anything but the right ingredients, it is a tricky thing.
      I do not have a suitable recipe for you, that I know would work. You will need to do a bit of research online, sorry,
      Gemma 🙂

  23. Uche on December 30, 2017 at 4:06 pm

    Hi Gemma,
    Would it be okay to put the fondant-covered cake in the fridge or would it be better room temperature?

    • Gemma Stafford on December 31, 2017 at 5:03 am

      It really depends on the room temperature, and how long you want to keep it. If you need to hold it for a few days it is best to refrigerate.
      At a cool room temperature, covered down, it will be good, but I do not have sufficient information to advise, the filling matters too!
      Gemma 🙂

  24. Leah on December 30, 2017 at 1:51 pm

    Hi Gemma! Can I use gelatin sheets instead of powdered gelatin? What will be the conversion of it?thank you!

    • Gemma Stafford on December 31, 2017 at 5:12 am

      Hi Leah,
      Yes, a gelatin sheet is the equivalent of 1 teaspoon of powdered gelatin.
      Do follow this recipe carefully, it is tricky!
      Gemma 🙂

  25. lizzy on December 30, 2017 at 9:49 am

    hi Gemma,the butter included in d recipe was used in the procedure…so,wots the butter for?

    • Gemma Stafford on December 31, 2017 at 5:34 am

      Hi lizzy,
      Shortening is a vegetable fat, which works best in fondant, but is not always available. Butter is used in place of this, not with it! it is either or!
      I hope this is of help,
      Gemma 🙂

  26. Shivanimange on December 27, 2017 at 9:45 am

    I cannot find edible glycerin near me so what is the substitute for it pls tell me ??
    i really love ur recipe its very easy n simple
    Thank you so much for the recipe…!!! 😍

    • Gemma Stafford on December 28, 2017 at 2:45 am

      Hi there,
      Really a light vegetable oil should do this, but it is tricky, and is best made according to the recipe. What you are looking for is a flexible fondant, one that rolls without cracking. Practice this, even experienced cooks have difficulty with this if they change the ingredients!
      Gemma 🙂

  27. Glory praise on December 26, 2017 at 11:01 pm

    Hi Gemma,, my fondant likes breaking i dnt know why,,, the ingredient i use is; gelatin, c m c, hot water nd icing sugar

    • Gemma Stafford on December 27, 2017 at 2:47 am

      Hi there,
      No glycerin? In the absence of glycerin you will need a little fine/flavorless vegetable oil to keep it malleable.
      This is a learning curve, a tricky thing, but when you get it right it will be great,
      Gemma 🙂

  28. Dimitris on December 26, 2017 at 3:29 am

    can i do the fondant without glycerine?

    • Gemma Stafford on December 27, 2017 at 4:06 am

      Hi there, not so much! You will need the glycerin or a light vegetable oil to make this flexible,
      Gemma 🙂

  29. Erica on December 21, 2017 at 2:32 am

    Hi Gemma,
    Thanks for the recipe. Quick question please. Can margarine be used in place of butter or shortening? And please may I know the required quantity. Thanks so much.

    • Gemma Stafford on December 21, 2017 at 8:27 am

      Hi Erica,
      Rolled fondant is a tricky thing, and it works best when the recipe is followed to a T. I think the margarine will require a different recipe, you can google this, some vegan recipes use marg, but it will not be the same thing,
      Gemma 🙂

  30. cacrent87 on December 10, 2017 at 6:32 pm

    Hey Gemma! Quick question….in your professional opinion, is it best to use butter or vegatable oil in this fondant? Will butter give it a more flavorable taste than vegatable oil, since vegatable oil is flavorless? Or will butter make the fondant crack and the vegatable oil will make it smooth as far as texture? Or vice versa? Thanks Gemma and talk soon😊


    • Gemma Stafford on December 11, 2017 at 2:25 am

      Hi there,
      shortening is the best thing to use if you can buy it. It has a higher melting point, is easier to work with, and it usually bright white, which gives a great base to the fondant, for adding color etc.
      You can usually buy this, it is a hydrogenated vegetable oil, hydrogen is used to harden vegetable oils. Do a bit of research where you live to discover which are available to you, and which are fully hydrogenated, the best option.
      I hope this is of help to you,
      Gemma 🙂

  31. Erika B on December 4, 2017 at 5:00 pm

    Greetings, I live in Miami florida will this fondant get a bit hard? I wouldn’t want it to melt. Also I have dark and and light corn syrup which one do I use? Thank you for sharing with us your recipe.

    • Gemma Stafford on December 5, 2017 at 1:40 am

      Hi Erika,
      No, it should not melt. However it will harden, if left at room temperature uncovered, for a long time. Keep it in an airtight tin and all will be well.
      Light corn syrup will be best for this. Happy baking in sunny Florida,
      Gemma 🙂

  32. Mercy on December 3, 2017 at 2:03 pm

    pls,how many tablespoons is the glucose syrup and how many milligrams of icing sugar does it require. thanks

    • Gemma Stafford on December 4, 2017 at 3:15 am

      Hi Mercy,
      The recipe is here on the website:

      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
      Gemma 🙂

      • Erin Moore on December 4, 2017 at 1:37 pm

        Hi Gemma, I am still learning and teaching myself in the kitchen. I’ve learned how to make several things, including a croquembouche, profiteroles, Battenberg cake, etc. I am so glad you are teaching us how to make fondant, but I have a question about a similar frosting; marzipan. When I made it, I expected it to behave like fondant, but I used an egg and some water as the binder. What can I do to make marzipan as easily manipulated as fondant?

        • Gemma Stafford on December 5, 2017 at 2:27 am

          Hi Erin,
          Good for you, well done, Battenberg cake is a fiddley thing, but lovely too, worth getting to grips with.
          Marzipan cannot be as easily manipulated as fondant. This is down to the ground almonds.
          8 oz ground almonds
          4 oz powdered sugar, plus extra for dusting
          4 oz superfine sugar
          1 large egg
          ¾ teaspoon almond extract
          For the Marzipan mix the finely ground almonds(Sieve this) extra fine sugar and confectioners sugar together in a bowl. Stir in the egg and almond extract. Knead in the bowl to form a stiff paste but do not over-knead, as this will make the paste oily. Wrap in cling film and chill.
          This is a recipe by Mary Berry, a famous English Chef, it is designed for this particular cake. When it is chilled it will roll well for you. The whole egg will help. If you live in a place where the eggs are not safe to eat raw then I am not sure what you can do with this!
          I hope this is of help to you,
          Gemma 🙂

  33. Ogunlana Abimbola on December 3, 2017 at 12:14 pm

    pls my fondant do have cracks,don’t know what caused it

    • Gemma Stafford on December 4, 2017 at 3:17 am

      Hi there,
      Fondant is a tricky thing to make the first time you do it. A touch more glycerin will usually fix the cracked fondant.
      I do not know the ingredients you used, did you change anything, this will matter too!
      A little vegetable oil can be used too, do let me know,
      Gemma 🙂

  34. Carla on December 2, 2017 at 7:12 pm

    Store in the fridge or not? The tips you give state not to refrigerate or freeze. The recipe which follows states to refrigerate. Which is it?

    • Gemma Stafford on December 4, 2017 at 4:46 am

      Hi Carla,
      If you refrigerate this fondant do not leave it too long. It will last well, when really well wrapped, at room temperature. It may sweat if refrigerated, after it has been removed to a warm room, then you would knead it to get it right for rolling.
      I prefer to make it and use it, it is a choice, it is more easily worked when it is fresh,
      Gemma 🙂

  35. bookies on December 1, 2017 at 11:34 pm

    Wow! I couldn’t get easier than this! Thanks for putting this up!

    • Gemma Stafford on December 2, 2017 at 2:11 am

      Hi there,
      I do hope you try this. Fondant is tricky, the ingredients matter!
      Gemma 🙂

  36. dominic on November 27, 2017 at 8:59 pm

    hi Gemma,
    my fondant breaks a lot. What do u think that might be the fault. Am really tired of it.

    • Gemma Stafford on November 28, 2017 at 1:31 am

      Hi Dominic,
      Rolled fondant is a tricky thing! If you follow the recipe precisely it should work well for you. If you change anything it may need a bit of help.
      Adding a touch more glycerin should do it. Some people use a light vegetable oil too. but I cannot help without knowing how you worked it.
      Gemma 🙂

  37. Astha on November 27, 2017 at 12:25 am

    It’s breaking apart while rolling..what should I do..make another one or this can be repaired it’s not elastic actually

    • Gemma Stafford on November 28, 2017 at 2:28 am

      Hi there,
      This is a tricky thing to make, especially if you change any of the ingredients.
      A little extra glycerin may help you. Some people use vegetable oil for this. I would need to know what way you made it!
      Gemma 🙂

  38. Lisa on November 20, 2017 at 6:54 am

    How much fondant does one batch yield, about a pound? Thanks

    • Gemma Stafford on November 20, 2017 at 9:24 am

      about 2 pounds :), enough for 2 cakes

  39. Radhikajajoo on November 15, 2017 at 10:58 pm

    What is the proportion of agar agar Powder in place of gelatin???
    Is there any difference in measurement of gelation and agar agar in any recipe.
    How will a China grass flakes work in this recipe???can we use it

    • Gemma Stafford on November 16, 2017 at 3:48 am

      Hi there,
      I cannot tell you precisely. You will have to check the directions on your pack. It depends on the one you have to hand.
      Some are easily replaced directly, teaspoon for teaspoon, others not. The process is a different one, and it sets up in a different way.
      I cannot really tell you how ot do it, it takes practice,
      Gemma 🙂

  40. Valerie on November 12, 2017 at 4:52 am

    I cannot have corn…so can you give me a recipe for the glucose syrup. And, can I use pectin instead of gelatin?

    • Gemma Stafford on November 19, 2017 at 9:41 am

      Hi Valerie,
      I have never used pectin in a fondant, but I believe it is possible to do it.
      I suggest you google ‘Vegan Fondant Recipe’ you will find this very useful. There is certainly a few saying pectin.
      Glucose syrup can be replaces with a light vegetable oil, but you do need to go easy with this. I think a little research is in order.
      Gemma 🙂

      • Rithu.L.Abraham on December 1, 2017 at 12:04 pm

        Hi Gemma
        I’m a beginner in baking and a big admirer of yours. I had tried making fondant using honey instead of glucose syrup and home made corn syrup ( using sugar n lemon juice) instead of glycerine. I can say that it was a success. I thought this could help Valerie’s doubt posted here. Thank you

        • Gemma Stafford on December 2, 2017 at 2:53 am

          Hi there,
          This is what I love about the Bold Baking Community. It not only helps Valerie, but it also helps me! I do not get to try all of the ways a recipe can be adjusted, so it is a big help, thank you so much,
          Gemma 🙂

          • L Rithu Prince on December 3, 2017 at 9:00 pm

            Hi Gemma
            I really feel honoured thank you Gemma

            • Gemma Stafford on December 4, 2017 at 2:18 am

              I am honored to have you with us,
              Gemma 🙂

        • _Sam_ on December 29, 2017 at 10:44 pm

          How exactly did you do it?

  41. Jemi on November 8, 2017 at 12:35 am

    Thumbs up for you. I’ve learnt alot as I was learning. I would love you send me your recipes video via whatsapp +233542452254. Thnx for your ideas. Luv you

    • Gemma Stafford on November 8, 2017 at 11:49 am

      Hi Jemi,
      I do not send videos or recipes via WhatsApp.
      I have all of this information here on the website, on Facebook and on YouTube. I would not be able to commit to individual postings on WhatsApp, sorry,
      Gemma 🙂

      • Jemi on November 8, 2017 at 12:37 pm

        OK. Thnx a lot. Today I have learnt a lot from you.

  42. Katya on November 2, 2017 at 1:32 pm

    Hi Gemma,
    The alternative option is to make your own marshmallows and then use them to make fondant (this tastes so much better and what I’ve always done). However, I’m very keen to try the glycerin recipe – does it taste just as good? Thank you, Katya.

    • Gemma Stafford on November 3, 2017 at 2:32 am

      Hi Katya,
      That is a very interesting suggestion, and will benefit many bold bakers, thank you.
      The rolled fondant is a slightly different thing, it is a bit softer really, you would need to try it. It does not have the ‘chew’ of the marshmallow,
      Gemma 🙂

    • mimi on November 3, 2017 at 9:01 am

      Could you share your marshmallow recipe and method for making fondant? I don’t have marshmallows ready available where I live but I would really like to try the marshmallow fondant, they say the taste is much better. Thanks!

  43. joanne merc on October 21, 2017 at 5:28 am

    marshmellow fondant vs. the glycerin one. Which is better and which is better looking on a cake? Thank you

    • Gemma Stafford on October 21, 2017 at 5:20 pm

      I suggest the marshmallow one, it is fool proof and always works out 🙂

      • Kate3 on October 26, 2017 at 10:22 pm

        Gemma, is there any difference in flavour or texture between the two fondants? I’m a novice cake decorator and the marshmallow fondant looks like a better option for me.

        • Gemma Stafford on October 27, 2017 at 2:09 am

          Hi Kate,
          In a word, YES!
          As a novice the marshmallow one is way easier to master, as it is 1/2 ways there before you start.
          I know some practiced bakers who would not dream of tackling a rolled fondant, it can be tricky, and if you have to substitute ingredients it can be very tricky,
          Gemma 🙂

      • joanne on October 27, 2017 at 7:36 am

        GEMMA!! I made marshmellow fondant. It is very stiff now and I stored it in fridge to use at a later date. I will take it out hours before rolling out so it will be more pliable. BUT, here is my dilemma.. The color is too light. Can I add like a teaspoon of intense colored water to darken and soften slightly and then knead it some more?? Or is it too late?

        • Gemma Stafford on October 31, 2017 at 2:37 am

          Hi Joanne,
          I think it is too late!
          Try it with a little to see how it will work, but I do think it is too late now,
          Gemma 🙂

          • joanne on October 31, 2017 at 5:39 am

            I added coloring in the end to the trim piece. It was a little hard but it got more pliable. I wish I can show you a photo.

            • Gemma Stafford on November 3, 2017 at 3:28 am

              Hi Joanne,
              I could not open the link, and I have removed it, as it could be a problem for others here on this page.
              You can upload a photo in the link at the bottom of the recipe, or share it with me on Facebook. I would like to have a look!
              Gemma 🙂

      • phonestic on October 31, 2017 at 1:23 am

        i saw your blog and am so please, I am also done some jobs on cake and it was one in town and I will also like to share someday.

        • Gemma Stafford on October 31, 2017 at 1:25 am

          Hi there,
          Thank you, will be delighted to see your work. You can share your photos under the specific recipes here on the website.
          Thank you for being in touch,
          Gemma 🙂

  44. Sonali on October 21, 2017 at 2:53 am

    Hii Gemma..
    I hv a prblm through fondant when i rolled in the cake then it becomes sticky…. wen i used the fondant or knead it or make anythng on that time fondant is ok bt aftr n hour fondant become sticky n it looks very bad in cake so can u plz tke out my fault where i do miskte …its very hige prblm of mine… and 1 more thing cn we use fondant on that time only when we will made or aftr some time…. my fondant is alwys be sticky

    • Gemma Stafford on October 23, 2017 at 3:36 am

      Hi Sonali,
      Fondant is a tricky thing to make, it takes a lot of practice. It sounds like yours needs more powdered sugar, that will change it. I would need to know exactly how you are making it in order to be able to help,
      Gemma 🙂

  45. Angela on October 20, 2017 at 5:51 am

    I can not find glycerin. I seen where you said to use vegetable oil. How much in place of glycerin do I use? First timer here!

    • Gemma Stafford on October 20, 2017 at 5:47 pm

      Hi Angela,

      I am not sure about leaving our the glycerin. I couldn’t tell you what to replace it with. I would worry that replacing ingredients might leave you with a fondant that doesn’t work.

      Hope this helps,

    • Marnie Du Rietz on October 20, 2017 at 5:52 pm

      What country are you in Angela?

      Maybe someone can help

      Im in Australia and have found at cake decorating stores.

  46. Jess on October 18, 2017 at 10:55 am

    I made this today so this is my first time to make fondant(sorry for my english) its cracking and they’re not elastic.. Instead of using shortening i used butter. Please help me gemma 😢😢😢

    • Gemma Stafford on October 19, 2017 at 5:48 am

      Hi Jess,
      Butter will not do for this recipe. I think you may be able to rescue it by adding a little more glycerin, and kneading it in.
      If you did not use glycerin then a little light vegetable/seed oil may do it for you, but you need to go really slowly.
      When you change ingredients you change results, I hope you work this batch out,
      Gemma 🙂

  47. Ainy on October 17, 2017 at 8:48 am

    Any substitute for glycerine?

    • Gemma Stafford on October 18, 2017 at 3:11 am

      Hi Ainy,
      Vegetable oil! there are recipes online where glycerin is not used. Glycerin tends to be sweet too, and oil will not have this added sweetness, though that may not be a worry for you,
      Gemma 🙂

  48. Tarana Khan on October 15, 2017 at 1:14 pm

    Hello Gemma is it okay to carry a fondant cake in a plane a i have to take it for my nephew first birthday so can it stay for 4,5hrs????And second thing the cakes ive made with your cake recipe has come up really really amazing everyone loved it thankyou sooo much for your guidance❤️😘 n soon will sure make a fondant cake❤️

    • Gemma Stafford on October 16, 2017 at 2:29 am

      Hi there,
      Great! I am happy that you are with us. Yes, a fondant frosting is quite robust, and it tends to keep the cake fresh too. If you are traveling with it pack it well, in an airtight box if possible. What will change this is heat! Heat is the enemy for any type of frosting, and cake really. Only you will know if that will be a problem for you. If it is, then the hold of an aircraft is much colder than the cabin, almost like a fridge, so it may be better packed in your travel bag in the hold.
      Hope this is of help,
      Gemma 🙂

      • Tarana Khan on October 22, 2017 at 2:34 pm

        So i can carry it in a normal cake box that is the cardboard box n ask them if they can keep it in a safer place from where it won’t become a mess??

        • Gemma Stafford on October 23, 2017 at 3:24 am

          Yes! If you can wrap it in cellophane too it will help. The fondant is very forgiving really,
          Gemma 🙂

          • joanne merc on October 23, 2017 at 3:37 am

            I need a small amount of buttercream but not the swiss one. I need the one with real butter. Just enough to frost a 6 in. cake. Do you have a recipe for that? thanks.

            • Gemma Stafford on October 24, 2017 at 2:39 am

              Hi Joanne,
              Buttercream is a proportional recipe, the ratio of powdered sugar to butter is 2:1. This makes it really easy to cut this recipe down. For a 6 inch cake, depending on how you wish to frost it, it should work well with 4ozs butter, 8ozs of powdered/icing sugar, a little cream or milk, and vanilla or whatever flavor you like.
              So you can see if you use 3oz butter you will use 6ozs of sugar etc, and a touch of cream or milk really makes this perfect, add this carefully and beat it in until you get the desired effect!
              Gemma 🙂

          • Tarana Khan on October 29, 2017 at 3:55 am

            Thank you soooo very much it’s really very very helpful to me☺️❤️

          • Tarana Khan on October 30, 2017 at 3:03 pm

            Thank you soooooo very much your tips are really very very helpful thanks again❤️

  49. Saffy on October 8, 2017 at 5:21 am

    Hi gemma was just watching your fondant tutorial.. how long does the agar agar gelatine takes to set? As mine ain’t setting

    • Gemma Stafford on October 8, 2017 at 2:54 pm

      Hi Saffy,

      Honestly I don’t use agar agar that much. I have heard form people that they have had trouble with it setting. But I think you can still use it right? even if it hasn’t set.

      Sorry that I wasn’t much help,

      • Saffy on October 9, 2017 at 2:24 pm

        Hi gemma I finally thought I will give it a go.. I used the agar agar in heatproof bowl under boiling water for 5 minutes and then left it on side for a bit to set which worked.. my fondant turned out great.. really happy with your recipe thank you very much.. gemma 1 more question please.. whats the best consistency for piping cupcakes.. my buttercream always turns out wrong and never poor my cupcakes right.. Please help

        • Gemma Stafford on October 10, 2017 at 2:02 am

          Yea! I am really happy that you worked this recipe, it is a tricky one! well done.
          Mostly the problem with buttercream is that people do not actually use butter, but a spread! These are formulated from vegetable oils, and will never set up in the way that butter will. Am I right?
          the best ever buttercream frosting, and the Swiss buttercream will hold up really well, provided you stick to the recipe,
          Gemma 🙂

  50. KiddyBaker on October 1, 2017 at 3:51 am

    Hi Gemma,
    Uhhmm should I put more glycerin to make the fondant pliable and smooth? I am a newbie at this and it tends to fall off

    • Gemma Stafford on October 2, 2017 at 3:36 am

      Hi there,
      Yes! this is a trick thing to do when you are starting out, but it is worth mastering, add a few drops at a time until it is pliable.
      Gemma 🙂

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