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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 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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4.39 from 150 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 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.

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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588 Comments

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  1. Nalun0345 on July 14, 2019 at 10:53 pm

    Hi Gemma,
    Can i use envelope gelatin instead of gelatin powder ? And how many should i use ?
    Thanks

    • Gemma Stafford on July 15, 2019 at 3:10 am

      Hi there,
      do you mean sheet gelatin? If so then you use one sheet per teaspoon of gelatin.
      I hope this helps,
      Gemma 🙂

  2. April Dykes on June 13, 2019 at 9:08 am

    I love all your recipes. This one was difficult to work with. I looked around and found this really easy, very good tasting recipe for fondant. I just wanted to share it with you because it is so easy. https://www.youtube.com/watch?v=mvfkj5ZJvVU

  3. Asmach28 on May 26, 2019 at 1:04 am

    Hi Gemma,
    I followed the recipe but in the end it dough isn’t smooth that much and its hard to handle as its a little hard and breaks alot. Its not stretching at all.
    Please advice if there is anyway to make it better now? And if not then can you please what is the reason behind this? So that when i make it again, this doesn’t happen.

    Thanks in advance.

    • Gemma Stafford on June 2, 2019 at 1:28 am

      Hi,

      So sorry for my late reply. I somehow missed your message. I’ really sorry to hear that.

      Did you use the same exact ingredients as I did? It’s quite a sensitive recipe to make.

      Hope I can help figure this out,
      Gemma.

  4. Kai ma amaka on May 25, 2019 at 4:18 am

    How can i make my fondant stay without falling off if a make a flower

    • Gemma Stafford on May 27, 2019 at 7:48 am

      I’m not 100% sure exactly what you are asking BUT if it is how to make your fondant stick to your cake then use buttercream or any frosting between the cake and the fondant.

      Best,
      Gemma.

  5. Josephine on May 18, 2019 at 10:22 am

    I tried making this fondant and it turned out not stretching at all. What I’m I supposed to do pls?

    • Gemma Stafford on May 19, 2019 at 4:17 pm

      Sorry to hear that Josephine.

      If you are unable to roll it to cover a cake you could use a cookie cutter and make homemade sprinkle.

      Hope this helps,
      Gemma.

  6. Andrew on May 16, 2019 at 7:13 am

    Hello Gemma,

    I’m having a rough time with this fondant. I’m about 99% sure it’s my fault, but I’m having a really hard time fixing it.

    I *thought* (famous last words) that I had enough sugar, but I was wrong. I seem to have mistaken a bag of flour… Anyway, I had to run to the store for more, after adding 6 cups of sugar. When I got back, some of it was a bit dry (I don’t appear to have wrapped it well enough). I was able to reincorporate it easily and fix the texture issue, but now it’s completely lost elasticity, and I can’t seem to get it back.

    Any suggestions?

    • Gemma Stafford on May 21, 2019 at 8:57 pm

      Hi Andrew,

      So sorry I’m just getting to your comment now. I don’t know how I missed it.

      I’m sorry to hear that. It’s incredibly tough to work with once font gets hard. There isn’t a whole lot you can do after that.

      If possible you could try and roll it and make it into different shapes and or sprinkles

      Best,
      Gemma.

      • Andrew on May 21, 2019 at 9:03 pm

        No problem, at all! I appreciate your taking the time, either way 🙂

        That’s the conclusion I eventually cam to, as well. I’ll be trying this recipe again in a few days… *with enough powdered sugar to get it done this time* lol

  7. Sylvia Love on May 13, 2019 at 2:48 pm

    G-day Gemma, I just love your page, your video’s and all the information that you share. Would you be able to tell me, can I make (small) animals out of this fondant? I am trying to make a book shaped cake with some worms and a snail on and around the cake, For our bookclub’s 10-year anniversary. Any tips on how to make the perfect book shaped cake, How would I stick the creatures onto the cake to handle a 3-hour car ride. Please email me. You are such a blessing and insperation. Hooroo and kind regards from Australia. Sylvia

    • Gemma Stafford on May 15, 2019 at 3:19 am

      Hi Sylvia,
      Thank you for your kind words. That type of cake is not my thing as such, though I am admiring of that craft, and it is that!
      I will email you some links which may be useful for you. It sounds like a fabulous project, very exciting!
      Thank you for being with us too, love to visit Oz again, on my list!
      Gemma 🙂

  8. jaidaa Mosbah on April 20, 2019 at 10:24 am

    Hi, I am not able to use gelatin is there a possible working replacement for it?

    • Gemma Stafford on April 21, 2019 at 5:13 am

      Hi there,
      look for agar agar/China grass or Carrageen Moss. These are plant sourced gelling agents and they will work in this recipe. Do read the instructions on the pack for these things,
      Gemma 🙂

  9. Maggie on March 26, 2019 at 1:28 am

    Hi Gemma,

    How do we keep the left over Fondant? do we need to keep in the fridge? I am from Malaysia, weather here is quite hot.

    From Maggie.

    • Gemma Stafford on March 26, 2019 at 10:31 am

      Hi, i suggest covering it nice and tight with cling wrap and storing at room temperature.

  10. Vivian lake on March 20, 2019 at 11:13 pm

    Hi Gemma, so do you mean I don’t need to add C.M.C powder to my powdered sugar before adding the gelatine-glucose solution to it?

    • Gemma Stafford on March 22, 2019 at 2:10 am

      Hi Vivian,
      Generally you would add CMC to make a gum paste, not so much for a rolled fondant. I use glucose and glycerin to make this pliable. I am not sure if this is what you mean?
      Gemma 🙂

  11. N on March 18, 2019 at 11:36 pm

    My fondant became very hard
    What can I do?
    It seems like cracks appearing

    • Gemma Stafford on March 19, 2019 at 3:22 pm

      Hi it seems like you might have added too much sugar, you can heat it slightly in the microwave to make it easier to work with.

  12. Eva on March 13, 2019 at 1:09 am

    I would like to make models for cakes but my friend hates fondant, I hate marzipan and I can’t find any easy fondant recipes. Do you know how I can make a sugar free roll out fondant with nutrition or is that impossible?

    • Gemma Stafford on March 13, 2019 at 3:57 pm

      Sorry, EVE but that almost sounds impossible. I have never made a sugar free fondant before. it is made of like 4 different sugars.

      Why don’t you try marzipan but use a different nut, like hazelnuts.

      Hope this helps,
      Gemma.

  13. Bryan on March 12, 2019 at 8:17 am

    Hi Gemma. I followed your recipe and all the procedures. I noticed that the fondant is still sticking on my hands eventhough I used all of the 8cups of confectioner sugar already. Need help badly. I’m from Philippines by the way. Is it maybe because of the climate here? Am I suppose to just knead it until the stickiness goes away? Thank you. 🙁

    • Gemma Stafford on March 14, 2019 at 2:44 am

      Hi Bryan,
      Humidity can indeed affect this type of thing. Generally with more kneading it will resolve. If you lightly oil your hands before handling the fondant it can really help too, then knead and knead! I think your measurements may have been a touch off, confectioner’s sugar is highly absorbent and will over-wet really easily. In a humid place this is even more true. Next time reduce the water a touch, this is a tricky thing, I know, but when you get it just right you will be delighted!
      Gemma 🙂

  14. mar on March 7, 2019 at 8:06 am

    How is the taste of this fondant, I see in comment on what it taste like

    • Gemma Stafford on March 7, 2019 at 6:06 pm

      Hum, that is a good question. It tastes sweet and a bit of vanilla.

      I hope that helps,
      Gemma.

  15. Nithuvineeth on March 2, 2019 at 10:20 am

    Hello Gemma

    If I need 1/2kg fondant, can I use half of the quantities of all the ingredients.please advise
    Thanks

    • Gemma Stafford on March 2, 2019 at 9:46 pm

      Hi, yes that is correct. Enjoy!

  16. Girl From Ceylon on February 24, 2019 at 9:20 am

    Thank you so much for this perfect recipe and it was superb easy and I love 💕 it.Today I make birthday 🍰 for my son’s birthday with this recie also used it for cup cake deco as well.

    • Gemma Stafford on February 25, 2019 at 4:09 pm

      AW i am delighted to hear that, great gob!

  17. Alisha on February 22, 2019 at 7:47 pm

    Hi gemma love love love your stuff!

    Can i substitute the shortening for something else?

    • Gemma Stafford on February 22, 2019 at 10:55 pm

      In this recipe i would not.

  18. Precious on February 20, 2019 at 5:02 am

    Can I make it a few hours earlier, or does it have to be used right away?

    • Gemma Stafford on February 20, 2019 at 4:23 pm

      You can as long as your freezer is very cold, then make it and store it in there until you want to serve it. Enjoy!

  19. Kiran Batool on February 15, 2019 at 10:11 am

    I really liked this simple and easy recipe. Loving my fondant

    • Gemma Stafford on February 15, 2019 at 5:28 pm

      Fantastic!

  20. Kiran on February 15, 2019 at 9:51 am

    Hi Gemma !
    Thanks a lot for the best recipes. Huge fan of yours.
    I made fondant by your recipe.it turned out so well. But I am unable to make flowers with it as it’s too soft to hold its structure and after some time it looses its shape due to gravity effect. Otherwise it’s doing great.
    For flowers and modelling is this same fondant or some other recipe ?

    • Gemma Stafford on February 15, 2019 at 5:49 pm

      This is a tricky thing to make, especially for an inexperienced baker. You will need to follow the recipe and instructions exactly, no substitutions until you have some experience. Other than that fondant is stable in warm room temperatures. When it is made, and before you roll it, wrap it really tightly in cling wrap. You can refrigerate it for a short time, but it is best kept in a cool place at room temperature. If it becomes a little dry the lightly oil your hands when handling it. You can make decorations with fondant, flowers too, practice makes perfect!
      Gemma 🙂

  21. Lisa on February 7, 2019 at 11:06 am

    Can I use homemade simple syrup in place of glucose syrup?

    • Gemma Stafford on February 7, 2019 at 4:27 pm

      Hi, i would not suggest that for this recipe.

    • Audrey Vanderlinde on February 15, 2019 at 9:38 am

      You can use corn syrup. Every store has that ingredient. 🙂 Wal-Mart Meijers even Aldies save a lot…etc…

  22. Kiran on February 7, 2019 at 5:50 am

    Hi
    What I can put instead of corn syrup or glucose syrup?i couldn’t find corn or glucose syrup

    • Gemma Stafford on February 7, 2019 at 9:37 pm

      That can not be replaced in this recipe unfortunately.

      • Kiran on February 7, 2019 at 10:06 pm

        Hi
        can I use the home made corn syrup Substitute on ur website in this recipe ?

        • Gemma Stafford on February 8, 2019 at 2:37 am

          Hi there,
          Yes, you certainly may. That is the idea. Try not to substitute too many ingredients in a recipe for best results.
          Gemma 😉

  23. Rabiakhurram on February 7, 2019 at 12:26 am

    Hi Gemma sis, ur rcp is perfect, but gelatin provided in pak is although unflavoured but still has strong pungent flavour n smell, what would u recommend now?

    • Gemma Stafford on February 8, 2019 at 3:14 am

      Hi there,
      I hear you! Gelatin, depending on its’ source, can be strong. There are alternatives, seaweed based gelatin, agar agar, Carrigeen Moss, China grass etc. Get to know these, they are a bit different in the preparation, but may suit you better.
      They type of gelatin I get here is not strongly flavored, perhaps a different brand would suit you better.
      I hope this helps,
      Gemma 🙂

  24. Heidi on January 26, 2019 at 7:45 am

    I need several colours of fondant, and do not need your whole recipe for each colour. Am I able to divide your recipe successfully?

    • Gemma Stafford on January 26, 2019 at 1:01 pm

      Yes you can divide the recipe into the number of colors you need.

  25. Kiruthigha on January 24, 2019 at 2:05 pm

    Hi, I am going make the fondant for my twin birthday cake, this is my first cake. I just want to know will the fondant melt if the room temperature is more than 25 degree celsius? Can I make flowers with this fondant? Please let me know.. Thank u…

    • Gemma Stafford on January 27, 2019 at 1:04 am

      Hi there,
      This is a tricky thing to make, especially for an inexperienced baker. You will need to follow the recipe and instructions exactly, no substitutions until you have some experience.
      Other than that fondant is stable in warm room temperatures. When it is made, and before you roll it, wrap it really tightly in cling wrap. You can refrigerate it for a short time, but it is best kept in a cool place at room temperature. If it becomes a little dry the lightly oil your hands when handling it.
      You can make decorations with fondant, flowers too, practice makes perfect!
      Gemma 🙂

  26. Radhika jajoo on January 22, 2019 at 7:16 pm

    Hi gemma i followed the recipe of the rolled fondant exactly written..
    The problem i went know was i was using veg gelatin powder when i added it it didnt bloom as that of urs but the water has thicken.
    Another problem i went know was after mixing the liquid to half of the icong sugar ot because crumbly and i was difficult to make a dough out of it so i added a 1-1/2 tbsp of water in the whole process to incorporate the whole icing sugar. I stored the fondant by applying vegetable oil and then wrapping in plastic wrap and then in the zip lock bag at room Temperature is it right
    I want to know what went wrong and how the final fondant dough should be.
    Loving ur all recipes.

    • Gemma Stafford on January 24, 2019 at 2:45 am

      Hi there,
      I am wondering about the gelatin. I am not clear about how you used it, or what it is. Some vegetarian gelatin, such as agar agar needs to be activated before it is used. You will need to discover how to use the one you have, it comes in different forms.
      I think this is the issue for you. I think you should look out a recipe designed for agar agar or whichever one you are using, it is to complex for me to go through all of the options here, sorry,
      Gemma 🙂

  27. Ai on January 22, 2019 at 4:24 am

    Is vegetable glycerin the same as glycerin? Or is there a certain type I should get?

    • Gemma Stafford on January 22, 2019 at 6:24 am

      Hi there,
      That is perfect, vegetable glycerin is food sourced, what oyu are looking for,
      Gemma 🙂

  28. Saanj13 on January 18, 2019 at 3:38 am

    Hey Gemma!
    I love all your recipes and videos. I’m a 13 year old who loves baking and making desserts. My mom and I run a business of selling cakes and cookies, made with organic and healthier ingredients. I would love to try this recipe, but i’m afraid I cant use gelatin. Will agar-agar work for this? If so, how do i used it?

    • Gemma Stafford on January 19, 2019 at 7:53 pm

      Hi there, for this recipe i would not suggest that. You business sounds lovely i would love to see a picture of what you sell ;D

  29. Christine on January 14, 2019 at 10:21 pm

    Hi can i half the recipe for a trail batch
    Also how do we add the glycerin if crumbly after the fondant is made do we heat it or add it as it is
    Love watchin. Ur videos
    Thank you

    • Gemma Stafford on January 15, 2019 at 5:09 am

      Hi Christine,
      I meant to say write the recipe out, and 1/2 every ingredient, to be sure you get it right. This is wise when adjusting any recipe,
      Gemma 🙂

  30. CKumar on January 4, 2019 at 7:00 am

    Dear gemma i used the exact recipe but my fondant is not at all stretchy and a bit crumbly. And when i am rolling it… Its breaking… Please help urgently how do i rescue it and what should i add to make it more elastic. Kindly help as i have a on 6th.
    Thanks

    • Gemma Stafford on January 7, 2019 at 1:12 pm

      Hi so sorry i didnt get right back to you, were you able to get it to work? If this happens again you can add more glycerine.

  31. Psaxena on January 4, 2019 at 6:25 am

    Hi gemma!! I trued the recipe and exact measurements but my fondant does not have elasticity and is too crumbly. I jst cant roll it
    Please help i have a delivry on 6th .

    • Gemma Stafford on January 7, 2019 at 1:13 pm

      Hi there, sorry for not getting back to this message sooner. When i run into this it can be helpful to add more glycerine. Best of luck!

      • Christine on January 14, 2019 at 10:16 pm

        Gemma planning on making fondant,reading the comments above
        How would u add more glycerine if it crumbles ?does it need to be warmed
        Also want to make 1/2 first as a trail so do i half the ingrdients in the recipe?
        Wishing u a very happy new year
        My six yr old enjoyes watching u bake so do i we are from India so we love ur accent as well.

        • Gemma Stafford on January 15, 2019 at 5:08 am

          Hi Christine,
          Thank you for your kind words, and hello to your little one.
          It is a tricky thing to make, and you are right to run a trial, it will be your teacher.
          A little oil on your hands when making this can bring it together if it is crumbling, but I find if you use the ingredients in the list, it works. The issues arise with substitutions.
          I do hope this works out well for you, it is a great thing to master,
          Gemma 🙂

  32. Hunter on January 2, 2019 at 11:55 am

    In your recipe it says refegrtaite but in the writing part it says do not… im confused.

    • Gemma Stafford on January 2, 2019 at 12:20 pm

      You can put it in the fridge ;D

      • Precious on February 20, 2019 at 4:58 am

        Can you make it a few hours before you need it or does it have to be used right away?

        • Gemma Stafford on February 20, 2019 at 4:24 pm

          Yes, it can be made ahead.

  33. sanpeach10 on December 26, 2018 at 4:20 am

    Hi Gemma,

    My fondant was cracking and breaking. Can I know the reason, please?

    • Gemma Stafford on January 2, 2019 at 12:53 pm

      Hi, yes this can be difficult to work with, it sounds like it got dry which can be caused by lots of things including humidity levels. You can add shortening or glycerine to bring it back to the right texture.

  34. Sidra on December 23, 2018 at 4:00 pm

    Hi Gemma.
    I m simply loving your recipes.
    Can I please have a recipe of vegetarian fondant , ?? I would highly appreciate if u help me with this .

    • Gemma Stafford on December 23, 2018 at 8:07 pm

      Hello! I am delighted to hear that! I will have to work on that for you!

  35. sarah prijatna on December 17, 2018 at 6:38 pm

    Can i skip the glycerin? Or is there any substitute for it?

    • Gemma Stafford on December 18, 2018 at 4:16 am

      Hi Sarah,
      This is a tricky thing to make at home, and best to follow the recipe. glycerin is an invert sugar. Sugar is changed by heating, and a sugar syrup is also an invert sugar. You can use this recipe (https://www.biggerbolderbaking.com/corn-syrup-substitute-homemade/) this will work as a good substitute where a sugar syrup is called for, including this recipe.
      Do try a sample recipe first, as a trial run, it will teach you a lot,
      Gemma 🙂

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