The Best Homemade Fondant Recipe – from Scratch
The Best Homemade Fondant Recipe – from Scratch
If you looking for the best homemade fondant recipe, this is it! Soft, elastic, works great in humid conditions. Unlike store bought this taste delicious, and If you look at the ingredients you will know why.
The Best Homemade Fondant Recipe from scratch
Ain’t that a gorgeous color? Love it!
Video – Homemade Fondant Recipe
This is my homemade fondant recipe.
If I may in all modesty say -I honestly love it and that it’s been very highly appreciated by my customers.
In fact some say they hated fondant before but now are not so opposed to it. The secret to this is in the ingredients.
The other good thing about this fondant is that it has good elasticity you can roll it out really thin using a nice thin layer of fondant on your cake. I personally don’t like a thick layer of fondant on my cakes so it’s a big plus for me.
And when you place it on your cake it doesn’t break easily but stretches instead.
When I started cake decorating I use to use this almost exclusively on all my cakes. But over time as my business has grown I often use store bought fondant. Kneading fondant can be very tiring if you have to continuously make many double batches in a week. So I find I am unable to make high quantities of homemade fondant recipe often. I still do sometimes make these for special customers and for family cakes. I do hope you enjoy this recipe.
How to make Homemade Fondant from Scratch –
Why did I come up with this recipe?
When you live in a place where the weather in summer is really hot and humid, the luxury of coating the outside of your cake with lots of butter cream is almost impossible. (especially because I use an all butter butter cream).
As such, I had to find a way to ensure my fondant is as good as my butter cream and that people could eat it rather than peel it away. (which is usually what people do with store bought fondant)
I started experimenting with the regular homemade fondant recipe that is made with water. Initially just by replacing milk for water then replaced the milk with cream and so on and so forth. I know there are a couple of fondant recipes that use cream and milk but due to the heat and humidity in Israel, it just freaked out and was almost impossible to roll especially in summer.
Over time with some additions and subtractions I have finally reached this formula that works best for me, both in summer and winter. Now I can’t promise it will be perfect for you; so do a few trials you may need to add or subtract something.
Homemade Fondant Recipe – Sugar Paste Recipe
Less sweet?
I can’t say that this recipe is less sweet, after all it’s sugar paste but it uses less powdered sugar compared to the standard recipe. If you read the ingredients you will see that the quantity of butter is high, making it a lot more tastier. The meringue powder besides adding firmness also adds to the flavor of the fondant. I’d had customers who comment that they find it tastier than other fondants. But, I”ll let you be the judge of that.
Homemade Fondant Recipe / Sugar Paste Recipe from Scratch
Non-Dairy / Parve – Homemade Fondant Recipe
If you need a white fondant then use a white gelatin, and veg shortening instead of butter. If you want to make this Parve or non dairy- use non-dairy liquid creamer and Veg shortening instead of butter.
How to make Homemade Fondant Recipe
Homemade Fondant Sugar Recipe / Sugar paste .
Storage:
- Regular Fondant can last for months if kept properly.
- The high quantity of powder sugar works as a preservative. This fondant will stay at room temperature for about a month on the counter. I usually portion mine into 1 kg / 2 pound bags.
- Having said that, in the interest of safety If you are not using your fondant it’s best to keep it in the fridge rather than on the counter especially in summer months.
- You can place them in the fridge for up to 3 month.
- If you need to keep it longer store it in the freezer. Take it out a couple of hours or the night before you need it so it can come to room temperature.
Homemade Fondant Recipe / Homemade Sugar Paste Recipe
Substitutions
- Meringue powder – If you do not get meringue powder where you are -please omit the meringue powder. Meringue powder makes it firm which helps with the humidity.
- Tylos Powder – If find that the fondant is still too soft to work with in your weather conditions please add about 1/2 tsp of tylose powder to one batch of fondant. Too much tylos will create cracks on the fondant so add only if need.
- Light corn syrup – you can add glucose instead of light corn syrup – works the same way. the only difference is that glucose is a little thicker so you may need to add a few teaspoons of water to bring to consistency.
Tools
- Mixers with dough hook – Kitchen-Aid or K-Mix– You can use a mixer but just make sure your mixer is strong and is able to take of load of a sugar dough. Some old mixers are not able to.
- Small bowlsfor mixing the ingredients
- Zip-lock bags
- Plastic Storage Boxes
Makes : This recipe makes about 1 Kg plus/minus Fondant. (depending on the amount of powder sugar you use)
Ingredients
- 1/4 cup (60 ml) fresh whipping cream (or non-dairy liquid creamer)
- 1 1/2 tbsp gelatin
- 1/2 tsp meringue powder
- 1/2 cup (120 ml) light corn syrup
- 3 tbsp butter or Veg shortening.
- 1 1/2 tbsp glycerin
- 1/2 tsp salt
- 2 tsp Vanilla or other flavoring
- Approximately 700 grams to 900 grams powdered sugar. (450 grams makes 1 Pound)
Method:
- Have all your ingredients ready.
- Place 700 grams powder sugar in a Mixer or bowl along with the Meringue power and salt. Stir to combine.
- In a separate microwave safe bowl – add the cream. Sprinkle the gelatin over the cream and let bloom for 2 minutes.
- Place in the microwave on high at 30 sec interval until all the gelatin is dissolved.
- Stir in the corn syrup, then add in the butter (room temperature)
- If needed place back in the microwave for 10 secs more
- Now, add in your glycerin and Vanilla. Stir to combine.
- You can add your gel color at this point.
Knead
- Make a hollow in the center of the powdered sugar and add in the liquid ingredients
- Start mixing from the center out wards.
- Make sure you get all the sugar mixed well and incorporated before you add in any more powder sugar.
- Once you have a dough formed, transfer to a flat surface and knead. If you feel the mixture is dry add a tbsp of butter or Vegetable shortening to your hands and knead.
- Do not add any more powdered sugar at this point as it will stiffen with the gelatin
- You want the fondant to form a dough but not be too dry.
- Divide into two or four portions and place each in a zip-lock bag. Seal well.
- Leave in the fridge overnight to rest.
Save this Recipe on Pinterest for later – find more of my recipes /tutorials here on Pinterest
The Best Homemade Fondant from Scratch
Recipe card – Homemade Fondant Recipe – Edible Sugar Paste Recipe
Homemade Fondant Recipe or Sugar Paste Recipe
Author: Veena Azmanov
Recipe type: Dessert
Cuisine: Frosting
Prep time:
Cook time:
Total time:
Serves: Approx 900 to 1 kg
If you looking for the best homemade fondant recipe, try this. Soft, elastic, works great in humid conditions. Unlike store bought this taste delicious too.
Ingredients
- For the Fondant
- ¼ cup (60 ml) fresh whipping cream (or non-dairy liquid creamer)
- 1½ tbsp gelatin
- ½ tsp meringue powder
- ½ cup (120 ml) Corn Syrup
- 3 tbsp butter or shortening
- 1½ tbsp glycerin (edible)
- ½ tsp salt
- 2 tsp Vanilla or other flavoring
- Approximately 700 grams to 900 grams Powder Sugar / Confectioners Sugar
Instructions
The video below shows you how to make this recipe. Please watch the video for best results.
- Have all your ingredients ready.
- Place 700 grams powder sugar in a Mixer or bowl along with the Meringue power and salt. Stir to combine.
- In a separate microwave safe bowl - add the cream. Sprinkle the gelatin over the cream and let bloom for 2 minutes.
- Place in the microwave on high at 30 sec interval until all the gelatin is dissolved.
- Stir in the corn syrup, then add in the butter (room temperature)
- If needed place back in the microwave for 10 secs more..
- Now, add in your glycerin and Vanilla. Stir to combine.
- You can add your gel color at this point.
- Make a hollow in the center of the powdered sugar and add in the liquid ingredients
- Start mixing from the center out wards.
- Make sure you get all the sugar mixed well and incorporated before you add in any more powder sugar.
- Once you have a dough formed, transfer to a flat surface and knead. If you feel the mixture is dry add a tbsp of butter or Vegetable shortening to your hands and knead.
- Do not add any more powdered sugar at this point as it will stiffen with the gelatin
- You want the fondant to form a dough but not be too dry.
- Divide into two or four portions and place each in a zip-lock bag. Seal well.
- Leave in the fridge overnight to rest.
Using the fondant
When ready to use. Remove from the fridge and let it come to room temperature.
Once at room temperature, knead well until soft but not sticky. At this point you can add more powder sugar if needed.
I hope you enjoy this recipe, Please feel free to give me feedback. Please do give me the credit I deserve should you share my recipes with others.
And here’s the finished cake – I have a tutorial on my blog on how to do the Brush Embroidery on this cake. I hope you will check it out as well.
Homemade Fondant Recipe / Sugar Paste Recipe
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Hi! Veena
I must say that your blog is really brilliant. So informative and interesting. Ive tried out a few recipes like the gumpaste, cake lace and they were excellent. Just had an a little issue with the homemade fondant. It covered the cake wonderfully but was very chewy when eating. Is it meant to be chewy or am i doing something wrong?
Kindly let me know
cherylann
Cheryl the fondant is suppose to be stretch and elastic due to the gelatin. Elasticity helps with very much in covering the cake but too much can give a chewy taste. So next time perhaps check the gelatin.. Did you add more? With the quantity in the recipe it should be just right. But you are free to reduce and check how it affects. Thanks
Hi Veena,
This is the best fondant recipe that i have come across, it tastes so good too. I’ve been using this recipe for years now, however, each time I make it, I get a different result. Sometimes it comes perfect, while other times is just cracks and the rest of the time it sweats. Please advice on how to treat the fondant depending on weather conditions. Thank you I love your website and all your recipes. I really wonder how you are able to do so much everyday! All the very best!
I know what you mean Varsha. Fondant is very temperamental. It is always affected by the weather especially humidity. And it is also affected by the quality of ingredients. That is why many reply on commercial fondant lol. I prefer to keep it in a cool place and use the same exact brand of ingredients I know work for me.
Hi veena.. I’ve tried the recipe but I didn’t let it set in the fridge…. Well it tastes nice.. But the only problem with my fondant was it was jus sweating… Well I stay in goa(India) and it’s raining out here and the humidity is abt 78 %… I dunno wat to do…. I would be pleased if you would let me know wat made my fondant sweat so badly… Is it bcz I didn’t let it set in the fridge or is the weather the only foe…
Brunilda. The fridge helps set the gelatin so the fondant becomes nice and stretchy. Sounds like you live a area with very high humidity – wow. 78% is really high. I’d say to keep it in a well ventilated area but away from dust. The fondant will eventually dry off. The fondant is sugar so the heat melts it and the humidity makes it sticky!! So that’s what happening at you end. An Air condition room will help if not just a cool place is great too!.
Thank you so much for all your help and tips veena…I tried the air conditioning nd it does work …… Well nxt time I’ll keep it in the fridge to set as I missed out the step due to which my fondant wasn’t stretchy enough …… Once again thank you, God bless
Glad it worked out Brunilda.
Hi veena I’ve tried the recipe but I didn’t let it set in the fridge…..Well it tastes amazing…..but The only problem with my fondant was it was jus sweating… Well I stay in goa (India)… … The weather conditions are terrible it’s raining out here and the humidity is abt 80%…. I would be pleased if you would let me know the reason why my fondant was sweating so much….. Is it bcz I didn’t let it set in fridge or is it entirely cz of the weather conditions
Replied to your earlier comment Brunilda
I can’t find meringue powder anywhere, what should I do?
Yes you can omit the meringue powder.
Hi I tried the recipe it came out finehowever the taste is like medicine. I doubled the recipe. I believe the glycerin made it taste funny.
The taste is only dependent on the quality and flavor of the ingredients you use. Glycerin is suppose to be tasteless! Please make sure you are using edible glycerin not medicinal glycerin. Thanks
Hi Veena,
I have a little experiece making wedding cakes, but I did not plan my time well enough. We live in another state, and travel was delayed for a day.
Is there any way to speed up the time table to prepare the fondant so I can apply it to the cake tonight? (Within 4 hours?) Yesterday we spead up the ganache by setting the bowls on air conditioning registers. It worked great.
Any ideas are appreciated., Beckie
Beckie – yes just spread the fondant in the bag well so it’s more thinner but still well covered then place in the coolest part of the fridge until it’s really cold. You just want the gelatin in the fondant to set
I just made your fondant today, and promptly threw out all other recipes. I really don’t like these sugary coverings, but yours may make a believer out of me. It tastes very similar to buttercream frosting so I would think most people would like it. Thank you so much, I was about to give up on decorating my cookies with fondant .A delicious cookie with horrible tasting fondant wasn’t an option.
I am now excited about making your chocolate fondant. There is no liquid non dairy creamer here, so I am wondering if I can use cream?. I’m going to try it tomorrow, probably before you have time to answer this.
It works so well in the the other fondant I don’t see why not here also.
I’ll be following you from now on. Thank you so much
Thank you Marina. I am so happy to hear that. I love this fondant as well. I actually use fresh cream in winter and it’s stays out long but summer here is really hot and humid so I prefer the non dairy version. But yes you can use cream – it taste delicious too!
Well, I’ve had so much fun with this fondant, didn’t get around to the chocolate, but it’s next on the list. My cookies look so professional and beautiful with this fondant. It’s so forgiving when working with cookies. It was a little to soft, definitely not able to use on a cake, but with these cookies, it really didn’t matter. I just love this fondant. I even ate 2 cookies:).
Thank you Marina. So happy to hear such positive feedback. If the fondant is too soft you can add a bit of powder sugar to make it more stiff to roll for a cake. Glad you enjoying your cookies
Hi Veena! Thanks for sharing your recipe! Ill give it a try. But may I ask first, can I do bain marie method in heating gelatin instead of using microwave?
Yes absolutely Cielo. You can use a abin marie to heat gelatin just like you do to melt chocolate Thanks
Plz how many grams is the 1cup you used in your recipe?
What are you referring to? Liquid is 240 ml. Powder sugar is 125 grams for 1 cup.
Veena Thank you so much for sharing your recipes!
I made your fondant for my sons 3d minion cake and it was awesome.. so easy to work with and to make.. I also made your Velvet American Butter Cream. This was so yummy I had to make 2 batches because I kept eating it..
Thank you so much Jeannine. So happy to hear that.. I know what you mean. Six years caking and I still eat the buttercream ha!
This is the smoothest, nicest tasting fondant i have ever had. And really easy to make, thnaks to Veena’s generous spirit sharing the recipe and showing how to do it on Youtube. It is silky and buttery and sophisticated. Made me feel like a real baker using it.
Aww..Thank you so much Janis. You made my day. So happy to hear that. Appreciate you writing such a sweet message. Hugs
Hi veena I wanna know that can I use karo light corn syrup instead of liquid glucose as liquid glucose instead of karo light corn syrup in any fondant recipe?2nd question about fresh whipping cream here I can get fresh cream but fresh whipping cream can’t understand explain,tell substitute or solution for this 3rd question do you recipe for rainbow cake 4rth question what tin you use and what is better height,width depth in tins for baking 5th question do you have recipe for tyloos powder from scratch 6 question what is better option for making flower,figures and other fondant decoration Oh so many questions oops Thanks in advance
Hi Sonia..
1. Yes you can use Light Corn Syrup instead of Glucose
2. I use fresh cream in liquid foam in a carton – it’s usually 38 % fat
3. Yes I do have a recipe for Rainbow cake
4. I use all cake tins – depending on the shape I need. I prefer to use 3″ deep pans You can see some of the items I use in my tools collection
5. Tylose powder is edible gum. It’s an ingredient not a recipe.
6. I use sugar paste with cmc for my figures and gum paste for my flowers
XX
Hi,
All these days ive been using store bought fondant because most of the ppl here do not like the taste of it, hence they go for buttercream icing with fondant decorations. Your recipe intrigued me. I would really want to make my own fondant, but i would like to know a few things.
Why do we use the whipping cream?
wont it make the fondant sour if left out for a month? also I get whipping cream with 25% fat here, is that ok to use?
Can this be used to make figures too. Sorry to ask too many questions.
Sharon…. Whipping cream taste better than water. The amount of powder sugar is so much that it act as a preservative, so keeping the fondant out for month works fine. 25 % cream works too!
Excellent recipe! thank you so much for sharing
Thank you so much !
Hi Veena
Sorry to trouble you
Plz help me
I gave question dose Gelatine , TYLOS,CMC and gum Tex have expiry date
And if they have expire date and kept in cool place “”still be having “” strong strength as fresh ??
Thank you
I’m sure gelatin and agar agar usually have expiry dates. I have not use them after expiry so cannot tell if you if they will still be strong and stretchy as fresh.
Thank you so much for your help and I have a feeling that gelatin was expired and you told me to use Tylos which I did but to try so I took 150gm Fondant and 1/8 heapt teaspoon Tylos mix well and leave wrap over nite next day same time i knead well and then I roll and stretch and it works 🙂 🙂
Thank you so so muchfor your Help and Time 🙂
Noorjehan
Great.. Glad to hear it works….
Hi Veena (DISASTER) this is noorjehan I am already in your list you help me for chocolate fondant ? Thank you
And I am very found of your fondant I give you full star you are the best thank you for sharing yr recipe
BUT THIS TIME I HAVE DONE SOME THING WRONG MAY BE I HAVE OVER HEAT GELATINE
WHEN I pour in icing sugar it become soft 🙂 little disappoint but I have kept in fridge and I will see tomorrow .
CAN YOU PLZ HELP ME IN THIS WHAT CAN I DO SHALL I MAKE FLOWERS EXTRA OR APPLY ON CAKE
WILL I PUT SOME TYLOS 🙂 Plz plz help me Note: DOSE GELATINE HAVE EXPRIY DATE ??
When you say you over heated the gelatin what did actually happen? Is it not stretchy? I think it might still work. Once you knead it well. just see if you can roll it. First knead well with veg shortening. Avoid too much powder sugar. If necessary add a 1 tsp tylose but if veg shortening does the trick it should be key. Most importantly – knead well. !!
Hi Veena thank you for your quick reply? . I WAS SO HAPPY TO SEE YOUR REPLY
THANK YOU THANK YOU SO MUCH ???
I soaked gelatine in whipping cream, cream was not room temperature and I soaked for 2to 5 mints
I stir but was not proper bloom so I thought may be I warm and will be ok
But I remove from microwave and stir still it was running . I put all liquid veggie shorting and stir but was so nervous and stared putting in Khicten Aid After mixing 🙁 I can not remove from ball so sticky put some more icing sugar ( between 700 to 950gm ) with gently roll and make 3 bags and put in ziblock bags and leave it in fridge for 4 days .
Today I took it out roll it’s shining ,sticky and not stretchy as should. “There was no Exp.date on gelatine so don’t may be Question **dose Tlyso,CMC and GumTex work after expiry dates***
I ALSO MAKE YOUR GUM PASTE TOO FOR MODELLING , Flowers
I AM VERY VERY HAPPY TO USE YOUR RECIPES
I am always so confident with your fondant recipe My girls never eat fondant but they eat your recipe and CHOCOLATE FONDANT ***** OMG ?**** ALWAYS HAPPY ?
Plz help me so next time I don’t make any mistake
Waiting for your reply ? Thank you is there anything I can do for you “”As I have told u in Pass I am in Canada”” Bye
I’m sure gelatin and agar agar has expiry dates. I do have a video that shows you have I melt the gelatin. It has to be melted gently and slowly. It is sticky too. If you stay it was sticky means the gelatin has elasticity so the fondant should be stretch. I suggest you knead it well with veg shortening.
Glad ot hear you are enjoying the other recipes too. Thank you !
Can you make a batch of white fondant and then color it later? I want to make some decorations but do not know where in the process to start separating some small amounts out to add color. Thank you for your help.
Yes of course that’s what I do almost 90% of the time. Make white then add color as much as I need
Pls can i use a powder milk with water in place of the cream?
Just use water instead – works too <3
hi maam can i just let it rest at room temperature overnight, instead of puting it in the fridge. If im going to use it the following day.
You can if you live in a cool dry place. The gelatin needs to cool and firm up so yeah you can leave it at room temperature
Hi mam, how much cmc to add for above recipe…I already did fondant… I planned to make different shapes using it…can I add it to prepared fondant and knead again ?will it hold shapes?
Yes you can add to the fondant now and knead well. About 1 tsp to 250 grams is a good start. You can add more or less is fine too.
Also, can you tell me how much this would cover? I’m looking at a 14″ 10″ & a 6″. Would I need 2 batches?
Yes you would need at least two batches; more if you roll it thick.
After hearing all the reviews on your fondant I would like to use it to do my daughters wedding cake in September. I may be doing the icing embroidery on it. My question is if I put it in the fridge & the fondant sweats after, will that soften the royal icing embroidery?
Do not put royal iced cakes in the fridge. You can keep fondant cakes out or in the fridge but do not put piped royal icing in the fridge please
I’ve been trying out different fondant recipes because I’m going to make my own wedding cake. This is far and away the very best one. Great flavor, great texture, and so easy to work with! Not to mention a really easy recipe. Amazing! Thank you so much!
How much does one recipe of your fondant typically cover?
Depends I could cover an 8 and 6 inch cake some may roll more thick or thinner <3
Hello. I really wanted to know that is meringue powder is quite essential? Can it be omitted?
NO you can omit the meringue powder for sure. However, if you are in a hot and humid climate MP would help with humidity
Dear Ms. Veena, I came across your website and found this very different recipe and I can already tell it is superior to others I have come across. I really want to make a cake for my daughter’s birthday coming up in June. I want to ask you if I make it ahead and put it in the fridge (I too live in a humid environment). I plan to make the cake at least 1-2 days ahead of time…should I let it come to room temperature and then color it? I plan to use food coloring for the cake different colors to be exact do you have any advice on that? This will be my first time and I really cannot afford to buy all the ready made fondant as I plan to use white, yellow pink black and purple and when i saw how much they sell them, I thought twice. I usually use buttercream and have a hard time keeping it together since I like all butter buttercream. I sincerely would like to thank you for posting this it is people like you who truly help people out there learn!!!! thanks again. sincerely, ashley
HI Ashley, Yes you can make the fondant ahead of time and keep it in the fridge. You can also color it ahead of time. The colors will deepen over time so it’s usually a prefered option. Hi humidity is a problem with most fondants – I use this very successfully and Yet I know some have issues so my advice would be to do a small test cake and see how the fondant reacts in your weather. Use Cornstarch to roll the fondant. If the cake sweats under the fondant.. leave is alone for a few hours – usually the condensation dries off. Another option with high humidity is to fill your cake with buttercream between layers and then frost it with Chocolate ganache. The recipe is here on my blog. That will really help you a lot.
have fun..
Thank you so much for your help!! truly appreciate it.
Hello…veena
I just made your fondant recipe. Looks good. It was still a lil sticky so I added a bit more powdered sugar. It was still a tad sticky wen I put it the frige I hope it doesn’t get hard.? I don’t like fondant usually it really doesn’t taste very good to me. But I’m making a cake for this weekend and thought I’d try it. Can I ask….700 grams would be about 3 cups. Am I right to assume That? Thank you again…blessings!
I think 700 grams is about 5 to 5 1/2 cups !!
Hi, I would like to know how will this fondant holds in your weather since you mentioned that it is hot and humid. Here in Malaysia the weather is extremely hot and humid that most commercial brand fondant dries out and cracks.
Can this recipe be made in a kitchen aid mixer which the hook attachment? Also how long do you knead your fondant before placing it on the cake
Thank you so much for the recipe!
Melissa I replied to you comment – please check above.
This fondant works well for me that is why I shared the recipe. Ever weather is different and while I have not tested it in your weather I do often use it in my weather which is hot and humid. You will have to make a small batch and test it out for yourself as well.
As I said you can use a mixer as long as your mixer can take the load of the sugar dough, some old mixers / brand cannot take the load. You knead it until it’s soft and pliable. Thanks
Hi. Thank you for your tutorial. Just a quick question here in Msia the weather is really hot and humid. Can this fondant recipe work in this weather? Also can the recipe be made in a mixer when kneading? How long do you knead your fondant the next day?
You are welcome. The weather in summer her is also hot and humid and I have used this recipe. You can use a mixer as long as it can manage the load of the stiff sugar dough. Knead it till it become soft and pliable.
Thank you Veena for this recipe. i hate the taste and texture of fondant i normally use butter cream for this reason. but i am making a wedding cake for my son and thought i would use fondant this time. tried many recipes but they all where nasty tasting or fell apart to easy. then i found your recipe and i will say it is the best tasting and easier to work with. thank you again
Thank you so much Joseph – So glad to hear that.
You just made my day <3 Enjoy <3
good recpis
I wanted to try your recipe for fondant because it looked like it would work really well. I live in the US and I think in starting the process, your ingredients are metric or imperial. I need to verify what system your measurements are in.
The first thing I did was to mix 1 1/2 tabelspoons(US) of gelatin with 1/4 cup(US) of heavy cream. I noticed in your video that when you did, it was moist and you heated it up it returned to a liquid. When I mixed the two together they just became a lumpy mess. So I went back to your video and it the cream looked like it was significantly more than 1/4 cup so I added another 1/4 cup(US) and it still looks lumpy.
I feel this has to be something in the translation from metric or imperial to US.
please help I am in desperate need!
I made a double batch in the video but the ingredients are the same. Weather you make half or double the recipe. You should have no problem dissolving the gelatin.
Please check your brand of cream and gelatin. Not sure but do you think that could be the problem. I think if you heat gelatin gently it should give you a nice smooth and sticky syrup. Thanks
Thanks so much for the reply. I tried the recipe again, and while I am still unsure as to the original problem, the second try seems to have come out fine. I will know later today when I pull it out of the refrigerator and try to roll it out. Thanks so much for making the tutorials and having the patience and taking the time to deal with dummies like me.
Not at all. I hope it works out. Its very important to be gentle with gelatin – not add it to the sugar when it’s cool or too hot.. that will create lumps. SO make sure the gelatin mix is warm and incorporates into the sugar easily <3
hello its me again , i actually gave this a try again however i really sifted everthing VERY precisely & even sifted the gelatin mixture… I put the gelatin rather hot it works better for me , the gelatin once warm starts to form lil gelatin balls quickly(not good at all for fondant rexture) my fondant is a pleasure to work with now..Thanks Veena for this recipe, I will only use this recipe for now on!!!
Hi veena made this recipe today but its sort of grainy/gritty & theres bits of little balls of gelatin in the fondant so my question is how to get rid of that?
Hi Veena, just for clarification.. you said you only need 750 grams for one batch in your video but in your recipe it's 900 grams to 1 kg. Which should I follow? Thank you very much
Hi veena. I love ur blog n I love Wat ur doing…pls can I make my own cream…cos I don’t want to use milk
Sure you can – The fat that floats on top of the milk is actually cream. That can then be collected. Boiled, strained and chilled – Once chilled well . Whip it to cream!!
Of course if you do not whip it you can still use it in it’s liquid state for this recipe
What can i use instead of meringue powder?
Egg white powder, Veena writes in a comment above. Or replace with equal amount of gelatine.
Hi veena,
I will be trying your recipe tomorrow, i really looked up for a fondant recipe that can withstand hot weather like here in the Philippines. I hope that everything goes well.
I have a question, how do you color your fondant and can i use powder food color?
Thanks!
I use gel food colors and yes powder food colors will work too !
From a long time I was looking for fondant recipe and I thought it is something difficult to make but you explain it very nicely and I would love to try it.
Hi veena….can u plzz help me…i dont have light cornsyrup….if i use glucose…then what will b the quantity same as corn syrup…thankss
You can use Glucose – just add a few tsp of water to the glucose to bring to consistency
I tried your recipe today and I must be doing something wrong..as it came out very runny..the only thing I can come up with is the heavy whipping cream or the butter (I used margarine) please help!!!!
Thank you
Amber
Check the ingredients list. The Powder sugar may be needed more than the recipe once you have let it rest but it should not be runny.
Please read the quantities properly – Thanks
Hi Veena, I am from India but now a days living in Israel. I don't understand Hebrew. Because of that it is hard to find things in market (brand names, product names are in hebrew almost). I want to make fondant icing cake for our anniversary. Should i use marshmallows for icing? Is it ok? Or give me any other easy idea related this?
THANK YOU VERY MUCH ,VEENA!
Hi, what is your tablespoon measure in Israel? 15ml same as US? or 20ml like where I am, Australia
Tylose
Thank you very much I will try it today!
Dear Veena
I'd like to make a panda birthday cake for a little girl. Can I use this fondant to shape the body and head of a giant panda and 3 Cubs?
If i don't have meringue powder will this cause problem
If i don't have meringue powder will this cause problem
U an absolute artist.Love ur designs one or 2 questionscan corn syrup be substituted and the gelatin is it from animal..thnk u for sharing
Can i use liquid glucose instead of corn syrup…?
I tried ur fondant and it came out well.thanks for the recipe.I have a doubt ,can I use this fondant for human figure modeling or do I hv to use cmc or tylose.plz reply
Regular fondant does not taste great. I did try making marshamallow fondant, and I made a giant mess. It was delicious, though. I will try again with your recipe. Thanks!
Thank you for the sharing! Blessings.
Really liked it… Do u teach smwhere
Hi Veena,
Is there any substitution for glycerine? I could not find here in my place and would love to try this recipe.
Thanks
Sorry I don’t have a substitute for glycerine. You can omit it but the fondant will be firm so will take long to knead…
Hi Veena , need help In Canada we get two type of icing sugar 1. Pure icing sugar 2. Mix with corn starch . My question is with your recipe which powered sugar is pure or mix with cornstarch
Thank you for your help
Noorjehan
I use the one mixed with corn startch. thanks
Thank you so much
Incredible recipe. .. bt not getting meringue powder here . Please tell it's substitute
Hi Veena,
Thanks a lot….I tried Ur Fondant recipe -replaced Corn Syrup with Golden syrup, Meringue powder with Gelatin & Veg Shortening with Butter — it came out well, tastes awesome……only issue it’s soft, looks firm but when I tried to make roses it’s not holding its shape, pl help
U r so inspiring & helpful for a newbie like me, Thanks!
Reply
Honey – for roses you need to use gum paste not fondnat!! Look under recipes for gum paste recipe. Fondant is to cover cakes
Hi Veena greetings from mexico. I have used marshmellow fondant to make roses and they held their shape, didn’t know cmc or tylose even existed. Begginers luck or letting it dry long enough (days).
Hi Veena, Can I make half amount of the Fondant(as I m a newbie just wanted to try), If so what is the proportion of all the ingredients……….Plz help
I usually double this batch every time. I think this is a good small batch which makes about 1 kg – if you do not use freeze it. Usually you would need at least 900 grams to cover an 8 inch cake right?
Hi
I halved d qty n d fondant was grt working with after thawing it a bit. I used butter and not shortening. In my previous reply I posted as with shorenting by mistake. Also I did not use meringue powder..but I think if I had it easily available, would hv used it n it might have reduced d sweetness. Also for me d fondant was full of vanilla fragrance…which is too much fragrance so as Veena told me I deleted dat in another batch n it was gud. Well I m happy to say dat Veena tysm for d recipe n I love dis fondant n playing withthe shapes with colored fondant. Also how much cmc and tylose I shld add in dis fondant recipe so dates can use it as a gum paste which will not loose shape. I have a qt.do ppl eatvthose figures too. How do d figures turn up with ur gumpaste recipe and wid d fondant turned into gumpaste? Really waiting for the gumpaste reply. I am confused when to use fondant and wen to use gumpaste on cakes. Do ppl eat this gumpaste?
I use 1/2 tsp tylose in 150 grams of Fondant to make my figures. Tylose is edible.
Gum paste is not the same.! Gum paste is a different recipe and mostly used to make sugar flowers as it dries hard.
If you look on my Facebook page you will get a Tip Thursday on Fondant/Gumpaste/Modeling Chocolate.
Hi Veena,
Thanks for the prompt reply. I am not getting tylose here.. Can I mix 1/2 tsp cmc in d ready fondant.I hope I can n it will give d same result as it gives with tylose.
Also if I get an order for half kg cake..so half kg is with all d decoration or the plain cake without decoration should be half kg?
Thanks again,
Mru.
Yes cmc is the same as Tylose <3
hi Veena,
thank you very much for sharing all of your experience,you are a big help for newbies like me;
i really need your help one more time,please!!
i know you live in a hot place,like me(tropical island!!arghhh!!!),this is a real nigthmare for cake decorating,specially without air con!!
i ve tried your recipe once,and it didnt work for me;i have to say i ve tried so many before this one,and i was not happy with the result,regarding the weather;
i ve done exactly what you recommend in the recipe,and when i read all the wonderful comments, i assume there is a reason why i fail!
i would love to try it another time,because i can t get commercial fondant here,and even when i ve tried to buy once,it was not tasty at all!!
is there anything i need to know more about working with this recipe in tropical weather,concerning the ingredients or the storage,or whatever?
can you help me find a solution,please,because i m about to give up!!
i can t imagine you re working successfully with homemade fondant in your hot place!! this is my dream!!
i would be very grateful if you could help because i m having such a hard time with covering cake!!!!
happy baking
I am not sure what you are doing different dear. I use this recipe in the heat and humidity in this country and it works fine. I have a video that might help. Check to see what I am doing and see if you can post the difference. I use both homemade and commercial fondant very successfully here.
At times I have more orders so I have to buy commercial – Satin Ice works great here!!
Next time try adding a tsp of tylose to your batch and see if it helps with the elasticity.
XXX
thanks,Veena,for your answer;i m gonna take a look one more time at your video.
in fact,i m ok with the making of the fondant ,the problems happen. when i have to work with it;
no way to roll it without crumbling,my paste is kind of soggy.and it s worse as soon as i add food color!!
i ve tried both ways to store:room temp or fridge,but the result is the same.
i think i m gonna try to add tylose in it:only if i m brave enough to try one more time!
thank you very much for your help
happy decorating
Hi, I tried the homemade fondant and I was so pleased with the outcome. Since I could not get meringue powder I used the same quantity of gelatine. When I was ready to use and rolled the fondant out it was just tearing though I didnt roll it so thin, when I tried lifting it from the worktop it was just tearing apart. I dont know what went wrong, can you please advice on this please?
Faiza Sherjeel Have u tried the above recipe making cake toppers or characters without adding Tylose.
Thanxs a lot for ur answer. Its really going to help me in lot of ways.
Dear sunitha….meringue powder is definitely available at Tavola, Royal Plaza. Tylose powder is also available. It is used if you want to change fondant into gumpaste. Hope it helps. Happy Baking! !!
Hi, We don't get meringue powder as I reside in Doha. What is the substitute? or can I leave that ingredient and go for the rest.
Also what is Tylose powder. In some site they add this powder in fondant.
Thank you for sharing awesome information
Hi Veena,
Made this fondant without meringue n just forgot to replace it with same amount of gelatine which I read in the comments. Also replaced butter with shortening.the fondant was lil hard wen I took out from fridge but after few hours it was nice. It did not have d same texture as yours after keeping it overnite. N I will take less quantity of vanilla essence since it smells a lot n d fondant is too very sweet. Please make out if u can where I went wrong in the sweetness since the comments says it’s not very sweet.. But mine is veryyyyyy sweet n I can smell vanilla a lot..may b it’s not clear vanilla so I shld hv taken less qty. Gonna try it one morebtime but need to know from u where shld I make d changesthanks,mru.
Darling this is sugar paste!! It’s literally sugar rolled into a dough. The cream and meringue add to make it more tasty but in the end it’s still sugar! So not sure what you mean by make it less sweet. Sugar is sweet! The use of cream makes us use less P.Sugar in the recipe so it appears less sweet compared to the traditional where you add a lot more sugar. You can make the cake with Dark chocolate ganache on the inside then cover with fondant to reduce the sweetness
The quality of gelatin is very important in this recipe. it adds elasticity. Various brands are out there some good some ok. I too have to try every new brand I use.
You can reduce or omit the vanilla in the recipe. The fondant will be hard as soon as it comes out from the fridge just like butter sets then thaws.
I hope this helps <3
Hi Veena….I tried your fondant this morning, I followed the procedure but my fondant was too sticky. please! I need your help
Thank you very much Veena for this recipe.I have tried a number of homemade Fondant recipies but none comes close to yours.Most of them tear,are sticky and terrible to work with.I enjoy making fondant but had actually given up on making my own fondant and have been buying alot lately. I had to make a quick cake that required fondant and I was totally out and could not manage to get some,so I decide to take a chance and try your recipe.I am so glad I decided to try it.it is amazing, tasty,easy to work with and yes definnately rolls thin,I am in love.it is the best recipe ever.Thank you so much for those experiments and for sharing your wisdom.You rock!!
Thank you so much Linda for your feedback. So glad you are enjoying my fondant recipe. Like I say to my loyal fans welcome to the tasty side of fondant. Enjoy <3
Hi veena
Please I ll like to know if the grams equivalent of 1/2cup of glucose will be 175 because I have Ben reading that the dry ingredient and liquid ingredient have different measurements
Thank you
1/2 is 120 ml not sure how many grams – may be google can help.
Helppppp … seee the fondanr is ready . Its not pialable. Its tearing what should I do
Did you leave it in the fridge to rest? Check the gelatin – is it stretchy? The recipe should make a smooth pliable and elastic dough.
Heya Veeena . I just use normal sugar and grind it into powder. So should I add cornflour to it. The sugar dint combine the mixture. It was grainy . I couldn’t roll it more thin. It was thick not strectable. Thank u so much for helping.
Honey I have never tired so not sure what to suggest. You can try! I think most people refer to it as Powder sugar /Icing Sugar or Confectioners sugar. I presume it is the same is most parts of the world. Also check the gelatin quality and make sure your glycerin is edible. You also get non edible glycine that people use for the face. The GLucose is a sugar syrup not the powder you buy in the bottle. Thanks
Hello Veena . Is it powdered sugar or icing sugar..Iam sorry to disturb you.
Icing sugar / Powder sugar / Confectioners Sugar is all the same. It has cornstarch added to it. so it will not clump together.
Ohh I see.. I will try the same amount… what about butter (salted or unsalted) .
I use unsalted. If you use salted just omit the salt in the recipe
Wow.. sooo cool.. thank u soo much 🙂 Veena you are soo fast in replying..
Hello veena … Can I omit meringue powder. Since its not available in india
Yes you can..
Wow . Thats superb… I can uh .. im flyin… gona start ur recipe Veena . Will the fondant stand firm without meringue powder ?
Thank u soo much Veena…. I will try using icing sugar. Is thr any thing to cut down sweetness in fondant. I have a picture of d fondant.. if you have a look at it you can help me… but how can I send the picture.
Fondant is sugar paste made from 90 powder sugar!! – if you don’t want it sweet just don’t use fondant – try a meringue butter cream or modelling chocolate.
Thank you soo much Veena… Iam looking forward for your more videos. .. Great to be your friend 😀 Thanks for being sooo kind .. Answering up all the doubts… pleasure to have you 🙂
Hello veena..i m really lucky to have found your page.i live in India n except for all the ingredients only meringue cannot be found easily…will it make a difference if we omit it out????
Hello Veena . Iam waiting to try your recipes. .. Can you say half the qty… as I need to try and see… dont want to spoil it by making aloot. . How should I calculate… should I divide it by 2.. can I use unsalted butter or normal butter . Sinve in india I dont get veg shortening . What should I do? Please help
I have never halved this recipe because it is already quite small. I usually double the recipe or even triple but never halved <3
veena its my other id.(umme sarim)
i made it exactly with whipping cream,maringue pwd,light corn syrup,shortening,glycerine.i added all ingredients.n my fondant came out as 1200 gms.why was it streching any idea.plzzzz clear itt
veena first i would thank you for sharing your yummy recipes with us.i am a newbie
i tried your homemade fondant its really v yummyyy bt the problem i am facing is its streching a lot.i made my first carved car cake covered with fondant.i had no problem in covering car,but when i was putting windows on car its getting streched.i took measurement n cut fondant accordingly,when placing on cake its getting streched.pllzzzz veena reply me.i dont wanna try other recipes.my heart says your recipe is best.
thank you veena…i try this yesterday n check it today it was succesfull..thank you so much..god bless you always..take care
Ah..wonderful. lovely page this is with a nice information and video. i just loved it.
<a href="http://www.customcakespune.com">Online bakery shop in pune</a>
Thanks!!
Hi Veena,
I did make the fondant but I used it to cover and decorate cupcakes so I have no idea how I would do covering a cake just yet, but the fondant was beautiful and tasted delicious. I will definitely make this again.
Thanx a lot Veena this worked so well for me. It was bit sticky may be I have to use more icing sugar next time. I didn’t use meringue powder substituted gelatin for it. It was very stretchy which I loved.
Hi Veena,
I am new to cake decorating and have searched for a great tasting rolled fondant recipe. Coming across yours I love the reviews and I am very excited to try it and will be doing so soon. I need to purchase the meringue powder and I will give my feedback no matter the outcome. Thanks for sharing!
If using salted butter do you still need to add the amount of salt listed?
No if you use salted butter omit the salt in the recipe darling <3
Thank you Tessa. If you can’t find Meringue powder you can omit it. <3
Thank you for your response, 🙂
Hi Veena:)
I`m from Poland and i`m big fan of Yours. I just started to bake cake and play with fondant. Your recipe is great but i have a little problem…1.I don`t have meringue powder- so I baked meringues and crushed them…can i use this substitute?? and 2. it is hard to find corn syrup or glucose syrup…we have glucose but as powder – once again ..- can i use it???:) or perhaps honey wolud be better..??
sorry for the mistakes in english..
I`ll be greatful for your help:)
Oh wow.. Do not use crushed meringues please, just omit the meringue Powder. You can use glucose instead of Light Corn Syrup however the powder glucose you are referring to is not the same a glucose syrup. They are not the same thing. Please double check on that.
Thanks
I just came across your recipe. Thank you so much for posting it. I’m attempting to work with fondant for the first time. I’m stacking an 8″ round cake on top of a 10″ one, and will have to color the fondant red. Do you recommend that I double your recipe, or will this amount be enough for both cakes?
Thank you!
Yes you will need to double the recipe for…
I made my first batch last night. It tastes delicious but came out very sticky. I used water instead of creamer could this be why its so sticky??
I have use butter in my fondant all the time. I did not mention no butter darling
Il try this…i already made your buttercream and the feedback? Thumbs-up!
Stella Castaneda Brown super thanks!
Edith , I used whipping cream from the carton, this fondant smells and
taste very good, you'll like it… Watch her
Video before you make it, I did and it helped.. Good luck
ms stella i just want to know what cream did u used? i'm a newbie too and i'm somewhat confused in the fresh whipping cream ingredient. does that mean fresh straight from the container? hoping for your answer. thanks
ms stella i just want to know what cream did u used? i'm a newbie too and i'm somewhat confused in the fresh whipping cream ingredient. does that mean fresh straight from the container? hoping for your answer. thanks
Hi dear . You are amazing. God bless you… I will definetely try to make the fondant icing as i didnt no hw to make… Thanx alot..
Ufff!!!! se me olvidó. El problema no es dentro de casa, porque hay aire acondicionado( horroroso!!!; moqueo dia y noche), es en el transporte. De la puerta de casa al coche, llego empapada de agua. desde el coche al Mall igual y son segundos, en la noche baja un poco la temperatura, pero sube la humedad , las ventanas lloran. Por favor , truco para la humedad. muchísimas gracias
Sorry honey I don’t understand your language –
Muchísimas gracias , en especial por este post, soy española pero vivo en Jeddah (Arabia Saudita), aquí no venden nada de nada de reposteria , asi es que, cuando vaya a España compraré los ingredientes que no hay aquí y podré realizar mis tartas y disfrutar a lo grande con mi Hobby. Aquí la humedad , es el principal problema. Hoy estamos a 48º C y 95% de humedad. Si tienes algún truco para la humedad , seria de gran ayuda. Muchisimas gracias por tu generosidad al compartir tus conocimientos. Que Dios te vendiga
P.D comparto todos tus post de facebook, son fascinante.
Sorry my dear but I do not understand your language <3
Hi Veena.. I am Vera I live in India and the weather here is very hot and humid. So i am about to try your recipe but I have a question, here we don't fine whipping cream can I use normal fresh cream for this? Thanks a lot.. I love your videos they are very clear, thanks for sharing your talents.
hi veena …can i make fondant figures with and adding tylose would help it dry but how much tylose should i add is the confusion……..plz plz plz help……….
hi Veena I am about to try the recipe…i fell in love with it the moment you said it can be rolled out thin….and is best to use in hot and humid weather……which what it is right now in delhi.
thanks a ton……..
Thank you so much I live on cape cod and being surrounded by water and high temps I have had amazing cakes crack and vien over night because the temp changed so much in one day 98 in the day to 43 at night thank you so much I can't wait to try this tonight
Thank you so much I live on cape cod and being surrounded by water and high temps I have had amazing cakes crack and vien over night because the temp changed so much in one day 98 in the day to 43 at night thank you so much I can't wait to try this tonight
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Hi Veena,
First of all, this is by far the yuummiest fondant recipe I have ever tried! God it tastes so good!
But, I had trouble bringing it all together. It is still sticky, but when I tried rolling it, it was cracking all around. I used non dairy whipping cream, but everything else was just the same.
Where did I go wrong?
Hi veena, sorry I couldn't quit finish my last post. I wondered whether you can use this straight away rather than leaving in the fridge? I make mmf and use straightaway but I find that although it rolls out wonderfully, when I lift to use on a cake, it does not seem to have the stretch it needs and develops a sort of 'elephant skin'.
What does the overnight resting in the fridge do? When I make marshmallow fondant, sometimes I find it roll beautifully but when I lift it to out it onto the cake, it is not pliable and develops 'elephant skin'.
Hi veena,
Is there any replacement for meringue powder. I'm a vegetarian.
Appreciate your help.
TIA
I am making a wedding cake for my daughter in July..I just came upon your fondant recipe by accident and wow, I am so glad I did. I am going to test it out this week on a sample cake. It seems easy to make. I covered a dummy cake using satin ice and some of Wilton's fondant. They were both easy once I got the hang of it, I am new at using fondant. I did discover you can't roll either one of them to thin, or they will crack. I was looking for a fondant recipe that would roll thin without cracking and yours seems to be the answer to my prayers. I will let you know how it came out. Can't wait to get started. Thanks for the recipe.
Veena,
Im a newbie when it comes to decorating with fondant, so now that I have to make a graduation cake for my son in two weeks I decided to try your fondant recipe. I was a bit hesitant because Im use to the MMF but I don't like the taste and the mess it creates in the kitchen to make it…. I made yours following your recipe using Crisco instead of butter.. I have to say that it's by far the best I've tasted it was soooooooooooooooooooooooooooooooooo easy, I was done within 30 minutes and that's with getting my ingredients measured and ready to go…….. I live in Las Vegas where it's hot and sometimes humid, not as much as what you're use too.. Veena thank you for sharing your recipe and tutorial…… it's my new fondant recipe from now on….
Stella
can u please tell a veg. substitute for Meringue Powder??????/
Use Sarsoun ka tael 😛
Hi , I watched your fondant tutorial on youtube , there you mention that we shouldn't use butter instead of veg shortning , I m bit confused now , plz tell me , if I use butter in fondant or not , thanks for your attention dear
I’ve been reading the above comments and u said we can leave the meringue powder… however i do have Egg Replacer with me… so can i use just that instead
thanks
nosheen
Never tired it darling <3
Hai veena,.
can I use honey instead of corn syrup
Hi Veena,
I''ve been shopping for all the ingredients to make fondant. Light corn syrup was not available, but I''ve got sweet syrup. Is it ok to replace? The following are the ingredients written in sweet syrup: Sugar, corn syrup and water.
What do you suggest.. Could you please help.
Thanks.
DS
Dear Veena,
Can I use fresh cream instead of whipping cream? Unable to find whipping cream at my place..
Appreciate your response.
Leena
Hey Veena , thanks a ton for sharing your wonderful fondant recipe!
I tried your fondant recently. Meringue powder is not easily available in India so I replaced it with equal amount of gelatin (as suggested by you in earlier comments) and whoooshhh!! fondant with amazing texture and elasticity is ready! Cake tured out v nice.. thank you so much! 🙂
Cheers
Renuka
Veena – you rock Girl! Your substitutes makes my day. I Rwanda where cakes are mostly made using cream and therefore very difficult to get ingredients for fondant making. with all the information provided above, you jus made my day
Hi Veena
Hope You are doing well!!
Have been using your recipe for fondant since a long time but since a last couple of times its turning out to be way too soft and stretchy and unmanageale. Have even been using meringue powder. Gelatin is well soaked in milk and melted.I use 1/4cup of glucose syrup with water. Cant figure out where i am gong wrong and how to rectify this problem.I use
Hi Veena, can I omit the merengue powder? Thank you.
Hi I am very interested in trying this fondant recipe…. but i am curious, Is there and substitution for merengue powder???
thanks
Iris
Hi Veena heen wanting to make fondant for along time but never got around to getting a good recipe dat works well in indian weather n keeping in mind d availability of ingredients used.. This recipe of urs is an answer to my prayer( fingers crossed ) hope itcomes outas perfect as ur creation. I wanted to ask how much CMC podwer shud I use ( I want to make roses) I also wanted to ask .." do u
hi veena, Thank you so much for the recipe and for all the replies that you have made which has helped me perfect how I make ure recipe! I had only made it a couple of times before and only made figurines and mini cakes and thought that it was a fantastic recipe. I then went to make it to cover an 8 inch cake and found it a little dry and realised that I had added too much icing sugar at the
Hi Veena, I've stumbled upon your website in search of homemade sugar paste for my son's angry bird themed cake.. I'm in Israel as well, a first-time cake decorator. I've made only a few cakes in my life, and this is my first time attempting such a thing… I hope not to disappoint my son! I'm thinking of making a few sheets of colored fondant (as you wrote, I'd split
Veena, I love this recipe and have made it several times. Thank you thank you thank you!!!! I am making a cake this week that will be covered with half white fondant and half of the chocolate one. It will be 6 inch, 8 inch, 10 inch and 12 inch. How many batches of each do you think I need to make? Each tier will be half covered with the vanilla and chocolate.
Veena ….could you plz suggest any substitute for meringue powder as it is not available in India. Will egg whites do?
I had never made fondant before, so when I saw the cost of what my daughter pays for the one she buys for her cakes I thought I'd give it a try. It turned out so beautiful! Because it was my first time, I think I may have kneaded in too much sugar so the next time ill add a little less and see how it turns out, if it holds together good or tears. After rolling it out all I did was put it on
Anita – sounds like your fondant did not have any stretch! so keeps breaking. With my recipe. When I roll it just rolls out.. and stretches… So i think you should be using all the gelatin. Even if it gets absorbed… once you warm it up it should become liquid.
Sorry for the delay in replying.. Hope this helps.
Veena
Hi Veena
Have you tried making this fondant with a stand mixer?
Nah.. I'm sure you can.. I think it's not necessary – this is sugar dough.. you only need to incorporate it not knead it so once mixed it's over.!
But try- I'm sure it wont' be a problem.
Veena
Hi Veena,
Thank you so much for sharing your recipes.
I tried making the fondant today, I followed all the measurements, I used extra gelatin instead of meringue powder like you mentined in a previous comment, I used glucose instead of corn syrup. I was happy with the liquid mixture because it looked just like your picture but when I added it to the sugar I could tell instantly that it
Salma. Sorry to hear that. Still not sure what you did wrong.. I usually use only LC Syrup so the above measure is mostly given from the internet or some other member. But sounds like the liquid was too much (was it watery?)
Can you still use it? What happens when you roll it?
Generally when you add more sugar it could be also because the weather is too humid or the ingredients are
Hi Veena
Thanks for replying. When I rolled it out it did stretch but it kept tearing and it was very soft and difficult to put on the cake. I need manage to put it on the cake but it kept tearing as I was smoothing it out. Having said that, it did taste very nice and surprisingly it wasn't as sweet as I thought it would considering the amount of sugar I used lol. Iv still got loads of
Hi Veena,
I don't get light corn syrup nor glucose syrup in my place.Is it possible to make it with glucose powder+ water? If yes, could you please let me know glucose powder to water ratio. If no, could you please suggest on a substitute.
Neither do I get cream of tartar here, so unable to home make it.
Any help is appreciated.
Thanks.
Never tried this method but very sure that it will not work with G powder and water.. Sorry. You will need to find light corn syrup or gelatine.. If not make Marshmallow fondant. Thanks..
Sidra, you can omit the meringue powder. you can use butter instead of veg shortening.
As for the cake.. you can use butter cream or Ganache under the fondant.
Check out my post on time line for decorating a cake for more tips.
Hope this helps.
V
Sorry Ekta, there has to be something in the ingredients that did not measure right.. I make two double batches of this every week. The stretch comes from the gelatine so not sure what is happening at your end.
I just made a video on how to make it so will put it up on my website soon. I hope that will help with those of you that need to see how it's done.
SOrry I could not help
Ekta, Is the sugar paste is too dry or too soft or sticky? If it is too dry – knead in some veg shortening. If it is too soft or sticky it needs more powder sugar. Israel weather is similar to Bombay so that should not be a problem I use it in summer as well.
Did you use Gelatine for the sugar paste? Gelatine is a very important ingredient in the recipe.
Hope this helps.
Veena
C Guindon, I color my fondant much later usually. Only when Iknow what color I need. I make the fondant a head of time like once or twice a week and then color as per my need. I use gel food color which works best for these as it does not add any more liquid.
Hope this helps.
Veena
Veena, I just tried you recipe and it was way too dry. I was unable to kneed all of the sugar into the dough that I was able to form. It seemed to me that my gelatin/cream mix wasn't as wet as yours look in the pictures… I measured everything correctly (I'm pretty sure). I ended up sticking the dough and the rest of the sugar in my bread machine and added a couple of tablespoons of
Nicole.. Gelatine is yes …snorty when you keep it too long. It has to be liquid when you add it to the p. sugar.. Sounds like the time between when you melted the gelatine and added the powder sugar was a bit long.. That is why all the p. sugar could not be incorporated. I think you will have a very tough fondant to deal with now.
My suggestion – let it rest over night for the gelatine to
hello veena mam… i didn.t try this fondant recipe but i m sure this is best.. mam meringue is veg or non veg if it is non veg. is there any substitute for this…plz mam solve this query.
Kanika, Meringue powder is egg white powder.. You can omit this product. But I do hope you can find vegetarian gelatine..
Let me know how it goes..
Good luck.
Veena
ohhh.. its really tough. is there any vegetarian recipe for sugar paste.? mam corn syrup is equal to glycerin ? means in Delhi corn syrup is not available so mam what to do?
Veena plz help!!! This is my first time EVER making fondant and I followed the recipe except I used equal amounts of Agar Agar powder instead of Gelatin. I let it set in the fridge and then on my counter at room temperature. Today I was checking on the texture and its a bit crumbly. I tried kneading it with shortening on my hands and also adding a bit more glycerin but Im still having pieces
Angele – Sorry just saw your comment. I have never used Agar Agar. It's not gelatine..! You do get vegetable gelatine too I believe. Agar Agar does not have the stretch that gelatine has that is why you probably will always find it breaking and crumbly. Glycerine will make it more soft but wont' help with the stretch. I think you will have to try and roll it as best you can with what you
Hi, veena
I was looking for the same querry, finally found it. I have the same problem.i made fondant first time, even tasty it first time with ur recipe only. I am about to start my designer cakes and cupcake business. Doing basic work right now. Ur bolg is become my home page now.what ever i want to know i am getting it from ur blog. Some times i commented also. I am just amazed when ever
This wonderful stuff! I can't wait to try it. Question – is this fondant recipe also good for making shapes? If making shapes, say flat cupcake toppers, how long should they dry before putting them on the cupcakes? That's the latest trend here in the U.S. for parties…love your tutorials…from Stacie
Stacie – Use this fondant like you do any other fondant.
I use CMC added to the fondant to help hold their shape.
Cupcake toppers are a trend everywhere now. Sounds good.
I usually do not dry cupcakes toppers too long.. Because people do eat them.
Thanks – have fun
Veena
Melissa – Fondant has a long shelf life so you can make it in advance. Read storage above at the end of the post. Pharmacies have edible and not edible glycerine too. I cannot tell you if yours is edible. Please read or find a pharmacy that can ensue you about the same. Sorry.
Thanks. Hope this helps.
Veena
Jackie, I know exactly how you feel. Here in Israel during the summer it is too hot too. I cannot not have the air condition on and even then it is very difficult to get a smooth edge on my fondant due to the condensation.
I have explained in a couple of comments above what method I use in summer please do use it.
This summer I intend to make a video to explain better. I hope the
I have sheets if gelatin how many would u use or many grams
Susan. yes, sheets should work too. I think 4 gelatine sheets = 1 tbsp of powder. However, please do check for online conversions based on the weight of the sheets you have and see if it is the right amount.
Hope this helps.
Veena
Hi Veena,
I came acrossed ur blog about few weeks ago and havent stopped talking abt how amazing u are to my husband.lol. Like u, i hav great passion in cooking and baking.The last few years ive been making birthday cakes for the big family which happens nearly every month in a year. ive tried and tested so many recipes of cakes, buttercreams and fondants……but i think urs r the best.ive
Thank you Devy for your lovely comment. Sorry took me so long to reply. All the best with the wedding cake.
Veena
Hi Veena,
Where can i find meringue powder and corn syrup..I am in DElhi..any substitutes can be used for them?
Regards
Sorry, not sure where you can find them in Delhi. You can omit the Meringue if you can't find it. Try to find glucose syrup in place of light corn syrup.
Hope this helps.
Hello Veena,
I have tried your fondand recipe and it has turned out perfect.
I need few suggestions from you though –
I finish my cakes at night, but in the morning the fondand feels a bit dry. I read your tip about rubbing with shortening and wiping off with damp cloth. Can I use dalda (Indian version of vegetable fat) for the same?
Secondly, finished making a fondant batch
Swetha,
The grains of gelatin in your fondant suggest two things.
If they are tiny dry specs it means that your did not soak the gelatin well and did not dissolve it completely before you added it to the mix.
If the specs are jelly type means that you waited too long before you mixed the mixture into the sugar.
once the gelatin mixture starts to set it clumps as soon
Thanks for your detailed description.I am from India n here it is winter.I have used the same amounts as described in the recipe.The fondant had been in freezer for 5 days and it is less sticky now than earlier. But still it sticks to roller . Should I give it more time or can try something else ?
HI!! Veena Thanks for ur fab reciepe . I tried it out but my fondant is little soft , wat should i do ? I did not use meringue powder .
It's OK to omit the meringue powder so don't worry about that. If you have put the right amount of gelatine and glycerine don't worry about it being soft. Just add more powder sugar. Soft is good, sticky is not. Usually with my recipe the fondant is firm and your knead it to make is soft and pliable. So as long as it is sticky add powder sugar. If it is firm you add veg shortening. I
I have put more than 1500 grams of sugar,it is still sticky . Should i add more ? I have put in freezer is that ok ?
I'm not sure what is happening at you end! 1500 grams of sure even in summer is way too much. There is something not right in the liquid ingredients? How much gelatine and corn syrup did you add?
Even if you add more sugar it wouldn't be more than 1 kg…
Could you please check the recipe and see what is missing. It's very difficult for me to trouble shoot when I cannot
The ball will be hard only if the proportions of liquid to powder sugar is not right. If the weather is cold the sugar paste will set hard but it will soften up when you knead it. A good kneading is all you need. I hope this helps
I followed the recipe and let it sit overnight and i now have a very hard ball of fondant! What should I do and how can I fix it?
hello veena, I really want to try your recipe since the last fondants used is sweating too much! But can I skip the crumbcoat of buttercream and just brush it with sugar syrup before putting the fondant? Will that help stop the sweating! I t's really hot here in the Philippines but I've seen fondant cakes here that doesn't sweat I wonder how they do it? Can you help me! Thanks a lot,
yeah!! i too have same problem .Is there a gud substitute for meringue powder
?
Please read the comments above for trouble shooting. Omit the meringue powder thanks.
Yeah I have same problem . Is there any gud substitute for meringue powder?
Please omit the meringue powder.. Read the comment above for trouble shooting. thanks
Thanks 🙂 But i did not find light corn syrup even in ma town
🙁
Hey Veena,
read your recipe loved it a lot, just wanted to know if there is a substitute for meringue powder, coz its not available where i live, is there anyway you can help please…………………….
Regards
Cookie
Please omit the meringue powder.
Thanks for the great recipe.
Hi Veena,
Thanks so much for sharing your recipes, I can't wait to try this out.
Please, is there any alternative to meringue powder, as its difficult to find it where i am? Also, can i use evaporated milk instead of cream?
Reply please…
Please omit the meringue powder… No don't use evaporated milk use milk or water instead.
slated butter or non salted?
I use unsalted and add a bit of salt. thanks
Thank you so much!
Hi Veena,
I hope you can help me soon. I'm going to attempt your fondant this weekend for my sons birthday. I usually use marshmallow fondant but my husband doesn't like it all that well. I'm wondering if I will be able to dry pieces for decorations. (I'm doing a Mickey Mouse cake and I need to dry the ears for the top tier. Please help. Thank you so much and I sure do
Nicole, this fondant is like every other fondant just better. Like the others it will need the addition of CMC or Tylos powder to make things dry… in this case the ears stand.
I hope this helps.
Veena
I tried your fondant recipe and it really is amazing.. thank you so much..my fondant was tearing..how should I go about? And I used margerine instead of butter..is that fine?
Thanks Veena,
I did include the meringue powder. Although I did have a very thick coating of buttercream. I am going to experiment with chocolate ganache as I read here that this is good for hot climates. I'll let you know the outcome 🙂 Thanks for all your wonderful tutorials 🙂
just want to thank you for this wonderful recipe, it did made my life easier when i made a cake for a friend and for my daughter's bday. you were right about no matter how thin you roll this fondant, it won't tear and that really amazes me and really made so happy:))) like im the happiest person in the world! thanks so much Ms.Veena. i still have this problem to resolve and i'm hoping
@ at home baker: Firstly, I apologize for hijacking but I am from the Philippines too and was looking for a nice fondant recipe. I've worked with fondant before but I stopped using it because it sweats too much. Don't you have the same problem? Can you share any tips with how to go about that since our climate is always hot 🙂
Hi Sharon and Home Baker – Both you lovely ladies have the same issues I see. Sharon I'm glad that my fondant is working for you. Home baker I suggest you try the fondant just once and let me know what you think.
Do not omit the meringue powder as it does help firm the fondant which works great in places that are hot and humid. Use Corn four/Powder sugar mixture for rolling your fondant
Thankyou so much 🙂
Hi Veena,
Do I mix Gelatin directly in the cream or I need to dissolve in Hot water first and then add to the cream?
Also while substituting Meringue Powder with gelatin,do I add 1/2tsp gelatin directly?
Thanks in advance
No you do not need to dissolve the gelatine in water. Just add to the cream and it will dissolve in five minutes.. Then heat as mentioned above.. Yes just add the 1/2 tsp extra to the above quantity to the cream.
hello i tried your recipe without glycerin i had to say it was fabulous but i think glycerin makes it more pliable is edible glycerin you r talking about only vegetarian based only coz i cant find it here only petroleum based ones
Yes, Glycerine makes it more pliable. But the glycerine has to be edible. You can find it in most pharmacy's. Do not use petroleum based one.
I think it is vegetarian. Not sure.. I know you get both veg and non-veg gelatine but never had anyone ask if glycerine was vegetarian.
The fondant is definitely more pliable with glycerine. If not try adding more veg shortening. Might help.
thank you veena next time i will use more shortening and i will tell you the result
Dear Veena, I would love to try your fondant recipe, but I do not have a microwave. May I use low stove heat instead?
What brand of butter do you use? Yours appear to be very white, the butter sold in my country are mostly yellow in color.
Lastly, would it be possible to omit the glycerin? Not too sure if i can get it here.
Thanks so much for answering my questions.
Hi Jade,
You can use a double boiler if you do not have a microwave. Place a pan of water on the stove and place a smaller pan resting inside that pan with the gelatine. This avoids direct heat so will not burn the gelatine. (if you Google double boiler you will see pictures to understand)
As I mentioned above if you want the fondant white – use veg shortening.
If you omit
Thanks Veena. I'm going to try this soon. 🙂
Jade
What kind of glycerin do you use? and where to do you get it? I usually use marshmallow fondant, but would love to try this recipe. I just don't have glycerin.
Thank you
Glycerine can be found at any pharmacy. It's very easily available…
Veena,
Ur fondant was super!! I used less Glucose and yes it did not sweat even with the humidity here….everyone loved the fondant.
Helga
apprehensive about using chocolate for chocolate ganache…as i have never worked with it.and i dont think i m going to get good quality chocolate in our city.will any dark chocolate do?u said that you use the one which you like to eat yourself……well we eat cadbury's.can that be used?hope i m not sounding stupid.
Bina, Technically Cadbury's will do but I personally find cardbury too milky and sweet. I'm not a big fan of chocolate chips for Ganache but in this case it's better than Cadbury! So find Chocolate Chips and use the recipe for coating (3:1)not filling. Filling will be too soft. Of course you can also use buttercream.. Make more layers with buttercream and only apply a smooth crumb
just made my first figure…a teddy.n i have done myself proud.now the big tasks..a gal figure to represent my daughter and the castle.adding CMC solved the whole problem.fondent is working like magic.even though i have used water based food colours..its not sticky any more.veena..i must have gone thru hundreds of recipes for fondents but zeroed in on urs as their have been such lovely comments
Bina. I use buttercream or chocolate Ganache for crumb coat. I suggest due to the weather in India you use Chocolate Ganache. The recipe that is for coating the cake not filling the cake. Check in my recipes. It has a lot more chocolate proportion so can be kept out for a long time. Hundred cakes are a lot to make so use a recipe that has more options. I do not know the recipe you are using but
we do get CMC here so no problem.how much should i mix with ready fondent.and can cornflour be used in place of cornstarch?
thanx so much for ur prompt reply.actually i m worried as the figurines that i m trying to make with fondent r not drying up.i will try to work with ac on…just an afterthought…we are namesakes.i was named after goddess saraswati's instrument.
Bina, for the figures you must add CMC or tylose powder or else they will not firm up. Every time you touch them they will loose shape.
I know that in India it may be difficult to find Tylos or CMC but they have Gum tragacanth. So make Mexican paste instead.
I hope this helps.
Veena
Hi Veena how are you ? i loved your fondant and may i know how much tylos powder i should add ? thanks
help alert..my daughters b'day on 24th this month n the fondent i made using ur recipe is sweating like anything.i m close to tears.its so humid in india nowadayz becouse of monsoon.what to do?
Bina. Don't worry too much about it. Humidity will make any fondant sweat after all it's sugar. When you are about to decorate your cake.
Switch the AC and everything will work perfectly well.
If you don't have the Ac. Chill the cake well. Roll your fondant with lots of cornstarch. Smooth the fondant with the smoother before you place it on the cake. Remove the cake from
Hi,
Yes I did try out the recipe using glucose instead and yes it did turn out great!!
I just have to try the fondant out on the cake now and see how it holds out as the weather is real humid here.
Thanks a ton.
Helga
http://www.helgascakecreations.weebly.com
Excellent, thanks for letting me know. Humidity will make the fondant sweat but it will dry in a couple of hours or over night depending on the weather.
All the best with the cakes.
Veena
Hi,
I just have a question if i omit glycerine from the recipe would it make any diffrence… what does glycerine exactly do in fondants thanks.
Hi,
would like to try out this fondant esp since I live in Goa a place where humidity levels are high. just wanted to know if there is any substitute for light corn syrup as it is not available here.
Thanks
Helga
HI Helga, You do get Glucose Syrup in India. You can use Glucose Syrup.
However, Glucose syrup is thicker so reduce the quantity to 1/4 cup glucose syrup and add enough water to make it 1/2 cup.
If you do not get glucose syrup you can try making your own corn syrup substitute. There are various recipes on the internet but I have never tried it so can't suggest.
Hi Veena,
I tried your fondant recipe yesterday to make my first doll cake for my 5yo. I was nervous cause I've seen lots of parties where the kids spit out the fondant and whine about not liking the "cake". But EVERY child gobbled this one up, and bounced for joy! Even my husband who normally gags with fondant liked this one.
Thank you, thank you, thank you
Lisa, thanks for the detailed comment. I find it amazing that your fondant was not too soft with 1.5 tsp of gelatine. It would just break off in places but not stretch.
I once doubled the recipe but forgot to double the fondant and my fondant has no stretch at all. In fact was so soft I could barely work. I then made another batch with double gelatine and combined the two batched together.
Hi Veena, Thanks for your quick response!
From your description, I'd have to say that my fondant ended up being too "soft". It was stretchy and soft at the same time. The "breaking" was the soft fondant getting too thin and then getting a big hole.
When I poured the cream onto the gelatin crystals, they soaked up all the liquid in 5 seconds, and
Thanks Veena…il definitely give a try
Hi Veena
I think you've missed my comments before Poorniva's. Could you reply please?
Thanks,
Ying
Hi Veena
I've entered my comments before Poorniva. Not sure if you have seen it. Thanks.
Ying
HI Poornima, Not sure I can help you with this recipe. Fondant recipe is very tricky, what works for one does not for another.
I am originally from Bombay so I know the weather conditions. It is quite similar to Israel.
If you substitute the cream with water and use vegetarian gelatine wouldn't it work for you? I do know that you get vegetarian gelatin which is different form Agar
Hi,
Veena,
Firstly I would like to thank you for the wonderful ideas n advices tat helps amateur s like us to experiment n also be satisfied.
Secondly,I've tried a vegan fondant recipe as I'm a vegetarian but I found tat my fondant turned dry n crumbly & couldn't gold it's shape, I followed this recipe-
* 1/4 cup cold water
* Small saucepan<
Hi Veena
I just saw you link and all the reviews, can I replace gelatine powder with gelatine sheets? I am in Africa and not able to get gelatine powder.
Mawuro,
I don't see a problem with substituting the gelatine sheets for the powder… I haven't tried that with this recipes but did that with other recipes when I was in Singapore..
My conversion chart shows that 4 gelatine leafs/sheets is equal to 1 tablespoon. So you would need 6 sheets here.(please check again)
Do write the out come of your results for the benefit of
Hi Veena
I've just tried making this fondant – my first time handling fondant. It turned out to be very oily. Then I realised I made a mistake converting 3 tbsp of butter into 135 gm. I think it's way too much now. May I know what is your conversion rate cos I've gone into a few conversion websites and they seem to show different weight!
Is there anything I can do to
Hi Ying,
My sincere apologies that I did miss your comment. With two blog it does become a bit difficult to keep track.
I'm sorry to hear about fondant disaster. You won't believe it but I did the exact same this a couple of years ago when i just started with fondant too.
I use standard conversion. 1 tbsp is 15 ml so you would need only 45 grams.
I'm not sure
Hi Veena,
Appreciate your detailed comments. Sorry I sounded rather abrupt earlier. Do appreciate your generosity is sharing your recipes and taking time to reply in detail. Can imagine it's not easy doing all these on top of being a mum and baker!! I'm a full time working mother with 2 kids so can understand it's not easy. Gosh, you're amazing!
I have to say the
Thank you very much.Yes this helps a lot…you are very nice person!
Dear Veena, please can you tell me how does the baby faces cupcakes resist if I have to put them in cellophane bags individual and stays in the room temperature one day?I leave in Cyprus and the weather is hot enough.It is possible they melting?Hope you understand my english.I have to do 100 cupcakes baby shower and i am so afraid, is my first time :)Please if you can reply to me ASAP.Thank you
HI Kamessytta,
Are you talking about the baby face Mini Cakes or Cupcakes? The cupcakes need to be kept in the fridge for sure. The Mini cakes once they are covered in fondant and wrapped in Plastic will be fine.
Here in Israel the summer is very hot too. So instead of just making one layer of buttercream between two cake layers, I make two layers of buttercream. And I use less
Hi Veena,
I am beginner and found your website with all the detailed tutorials..I made a tiered cake with your fondant,It was just perfect with right amount of sweetness.The vanilla cream cake with your vanilla butter cream was awesome..Thankyou so much and you are really doing a great job…I am just short of words..Keep going
Hi Veena
I am sorry, I am the one that asked a question about chocolate fondant 05/19, perhaps you did not see it. Can you reply? Thank you.
Hi turtle, I do remember seeing your comment but when I wanted to reply I just couldn't find that thread to reply.
To make Chocolate Fondant replace some of the powder sugar with Cocoa powder.
If you want to use melted chocolate, it's best to make modelling chocolate first. Then use half fondant and half modelling chocolate.
I hope that helps. Next week I will be
HI Veena
Thank you very much. I look forward to your post, because I do not know how to make modeling chocolate (I will try to look it up). I have done 3 times now, (1) melted 2 oz chocolate and added it to fondant (2) replaced about 7 oz of sugar with cocoa (so 25 oz sugar + 7 oz cocoa to make up 2 lb), (3) reduced to cocoa to 1/2 the amount. All three still cracked. I hope your
I just made my recipe yesterday. I would usually post the recipe on my blog next week but I will try to post it today or tomorrow just for you. I hope that helps.
Veena
HI Lila,
Sorry for the delayed reply. Your English is good, I under stood every word.
I don't think you should have any problem substituting gelatin leaf for powder. This recipe is fairly easy to make, follow the instructions well and do not add to much powder sugar when making the paste.
Meringue powder is easy to find in any cake decorating stores. You can also use egg
hi, sorry for my language i'm french ……..it is a very great recipe and i really want to try it. because i always do my sugar paste with gelatin(leaf) , glucose , and sugar and a few butter …..but really it is hard ,,,i mean the past is very hard and im tired somethimes …
i hope it will be easier with yours recipe…….because your blog and your realisation are wonderfull..
Hi Veena
Today is the first time I made fondant and after lots of research I used your recipe. I think it turned out great because I saved a little "white" for decorations. But problems happened when I added about 2 oz melted chocolate to (1/2 of your recipe) the fondant. It tore repeatedly. I think the chocolate made it too stiff? Do you have another way to make it
Hi Veena!
You're very talented and thank you so much for sharing your recipes.
I'm so excited to try your fondant recipe out since it's getting a lot of positive feedback. 😀
One quick question though, can I use heavy all purpose cream instead of whipping cream?
Thanks!
Maxine
Hi Maxine,
Thank you for your compliments. I'm sure you won't be disappointed with the recipe.
Yes, your all purpose cream or even milk works fine. I use heavy cream 32% and it does work fine, I use non-dairy coffee creamer and that works fine too.
Cream is thicker so you use less powdered sugar, Milk is more liquid so you use more powdered sugar. Which eventually will
Hi Veena,
I am trying your sugarpaste recipe out and just have a couple of questions.
Can i use powdered egg whites as a substitute for meringue powder?
can i use golden syrup instead of corn syrup?
Thanks
Vicky
Hi Vicky.
Yes, Powdered egg whites will be ok instead of meringue powder.
No, please do not use golden syrup in place of corn syrup. Golden syrup is a completely different product. I have never used it for sugar paste so would not advice it.
If you do try.. let us know the outcome.
Hope this helps.
Veena
Hi Veena
Lovely work!!
Since meringue powder is not available here can egg whites be used?If yes then in what proportion?
Ritu,
No please so not add egg whites. just substitute the meringue powder with the same amount of gelatine.
Thanks
Veena
Finally I have made the fondant today!!
But the problem is that the mix barely came together.It looks rather dry and crumbly,no where near your smooth fondant!!
I have used gelatine in place of meringue powder and shortening in place of butter.
Do I need to keep it n the fridge,the temp here is 31-32C?
Hi Ritu, Sorry for the delay in replying.
Don't worry just add a few tbsp of Milk to bring it all together.
There is no problem substituting the gelatine for Meringue and shortening for butter. But sounds like the cream and shortening are a lot thicker than my cream and butter mixture.
Also did you use Corn Syrup or glucose syrup? Glucose syrup is very widely used in fondant
Hi Veena
You are simply brilliant!!Eventually it did work though it was quite a task kneading it!!!
Yes I used glucose syrup since that is only available here and next time I will use butter,no substitutes!!
Thanks once again!!!
Ritu,
Glad it all worked out. it is ok to use glucose instead of light corn syrup. But I suggest next time you minus 2 tbsp and add 2 tbsp of water instead. So it's not too thick.
You can use milk instead of cream too… but milk is more liquid than cream so you will need a tad more powder sugar..
Hope that helps.
Veena
will try that!!
Thanks!!
Hello veena, I just like your work..maybe I need to learn how to make cake first lol..
hi veena,
In india we dont get meringue powder, what can i use instead of that?
Hi,
Unfortunately you cannot substitute meringue powder with anything else so just replace it with the same amount of gelatin instead.
I have made it without meringue too and I know it does work. You might need more than 900 grams of powder sugar. The meringue powder works great not only for taste but the summer heat.
Let me know how it goes.
Thanks.
Veena
I just love this sugarpaste. I have replaced the merengue powder with CMC..and it worked out great. Best paste ever!!
Hii have been finding n getting excited to try out the fondant recipes but not convinced..but your recipe and the comments have given me headscarf..can’t wait to try it out except the fact dat I dunno Wat is cmc…since the meringue is not available wer I.live. Will leave d comments once I try d recipe.thanks a loads for sharing.
CMC is edible gum that helps makes the fondant a bit more stable and easier to dry. You do not need it for cakes but you do need it to model things as fondant on it’s own is stable. Meringue can help but can also be omited in the recipe.
Thanks
Hi,first of all I want to thankyou Veena.this is my question too so i’m gonna replace it with gelatin.i’ll let you know about the result.
Good luck
Hi Beth,
I'm glad you like the fondant. As I said in my post you don't really need to refrigerate it. Here in Israel the summer is really hot and humid so if I don't need to use it store it in the fridge. My rule in business is – better safe than sorry.
As for the microwave. It should be ok for a few seconds. As with all fondant because it contains gelatine my personal
Hi Veena,
I used your fondant recipe on 2 of my cakes and woman, hands down, this is the best recipe. I will NEVER,EVER USE ANOTHER FONDANT recipe other than yours again!!!!!!!!!
Julie
Thanks Julie, Glad to hear that.
Hi veena, I jus wnt 2 no can I use something else then the gelatin.is it necessary to use the gelatin.
Thank you
Aleya
Yes, the gelatine is a key ingredient in this recipe. Please do not omit the gelatin. You do get vegetarian gelatin as well, if that is what you are concerned about.
If you cannot find gelatine I suggest you try Marshmallow fondant. But please that marshmallows contain gelatine as well.
I hope this helps.
Veena
Oh my God. I Love you.. Thank you so very much.
This is my first comment but I've been glued to you blog for hours in a day. I have tried almost every recipe so far except the mousse and chocolate tort.
Right now I am really histerical. I have no idea how to say this – the fondant is an absolute dream come true for me. I made it two days ago and I though the taste was almsots like
Hi Cindy,
I can sense the excitement in your comment. I am so very happy to hear from you. It's also nice to know that you find my blog very helpful and that you enjoy my recipes.
I have always made fondant at home, and experimenting with recipes is my hobby. Once when I purchased a bucket of store bought fondant and realized how bad it tasted, only then did I realize the
Veena,
You are the best cake instructor I have ever knw. I love the way you simplify stuff. You make things look so easy. I am a member on your website and I love every video you have there.
I have tried a couple of your recieps and yesterday I tried the fondant. It taste amazing. I am completely hooked on to your blog. You have some great information for biggners like me.
Hello Veena,
Your work is Fabulous and i tried your buttercream icing it came out very well. The taste is very much superior to the other recipies which use only butter and sugar.Thanks for your wonderful tutorials . If you could write a note about the storage instructions about the fondant would be very helpful.
Thank you once again for the wonderful work your doing…
Hi Neetha, Thanks for your comment. I just realized that the storage paragraph was missing. I have added it in. Thanks for reminded me. I'm glad you like my recipes.
Have a good weekend.
Veena
Veena!
You are a fondant wizard! I am a novice, but found a new hobby that I am completely in love with. I have always wanted to work with fondant, but am not a fan of the taste. I tried your recipe and it worked perfectly! Thank you for making it so easy to follow and even better, delicious!
Great work!
Many thanks,
Rebecca
Rebecca, Shinelle,
Thank you both for the lovely compliments.
I am so happy to know that you both find my work helpful; especially my website videos.
I must admit that I was a bit hesitant about sharing my fondant recipes afraid that some people might not succeed in making it right and it would be a disappointment, not to mention effect my reputation. But comments like yours give
Hi Veena,
When I made the fondant, instead of using the Vanilla, I used Butter Flavor like I normally would for butter cream frosting and OMG, it taste just like it. I can not believe what a find this has been for me. And I have to say that your 100% correct when you said life has become alot more simpler. I have been making cakes for almost 30 yrs now. But just started using fondant about a
Thanks Julie, You just made my day!
I'm so glad to hear you loved the sugar paste. My life has become a lot more simpler every since I have been using it.
You will see that it is a lot forgiving in the sense that you can re-roll it a couple of times and it won't dry out easily.
Thanks for the comment, let me know what you think of the taste.
Veena
Veena,
I made your Fondant recipe today and let me just say "WOW"!!!!!! Right now its sitting in the frig but I can already tell its perfect!! I have used several recipes and wasted so much time with them. Between them ripping, being to soft and just sliding down the cake, being to oily, I was ready to pull my hair out!! LOL But yours is just so perfect!!! I had no problems with
Hi veena, is it possible to substitute the regular gelatine instead of knox?? Thanks a lot!
I tried your home made fondant recipe it’s made perfect soft can roll easily but one problem water come out when use it . I live in china and almost humid weather pls help…thanks
Yes Jyoti it’sugar so it reacts to the hot and humid weather. Next time put the Air Condition on high and work quick. Sorry I know how humid the weather in China can be.
After decorating cake need to be refregrate or in air condition and which frosting will be ok for fondant…..thanks veena ji . I will try soon
You can use any frosting such as Buttercream and Ganache under fondant. As long as it is stable and not too light like Fresh Cream.
No, you do not need to put the cake in the fridge.. you can leave it out but fondant cakes can also be kept in the fridge. There will be condensation when you get it out but that will eventually dry.