Best EVER Homemade Fondant
If you want to know how to make fondant that’s affordable and also tastes good, then this is it. This homemade fondant recipe is soft, elastic, and works great in any weather. No more struggling with fondant and no more elephant skin. Most important, unlike store-bought fondant, it actually tastes delicious.
I accept the commercial fondant is not the most delicious in fact some really taste bad. Though it is the most convenient to use and has a long shelf life.
I started my career as a cake decorator using store-bought sugarpaste that people hated to eat. I noticed that parents were bothered when they saw kids eat it.
So, I tested and tried many homemade sugar paste recipes so I could use them on the kids’ cakes. Some recipes worked great sometimes and at other times it can be a nightmare. But, I didn’t give up and finally managed to make my own homemade sugar paste recipe successfully every single time. Yes, I do believe this is my no-fail fondant recipe!
Why you’ll love this fondant?
- I have spent months perfecting this fondant. It has the perfect texture and is a dream to work with. Even if you are a novice and making your first decorated cake, you will master this like a pro. And, if you are a cake decorator, your clients will enjoy this fondant.
- Also, kids will love to eat it because it tastes like sweet buttercream.
- The best thing about this fondant is that it has good elasticity.
- I don’t like a thick layer of fondant on my cakes. Unlike store-bought fondant, due to good elasticity, you can roll this out really thin.
- The best part is that it has a long shelf life. Leftovers can be put in plastic wrap and in an air-tight container. It will keep on the counter for a month than in the refrigerator for 3 months or in the freezer for up to a year.
- You can use this fondant for cakes, cupcakes as well as cookies. And yes, you can use them for your regular shaped celebration or wedding cakes, or novelty cakes.
- This recipe uses ingredients like corn syrup, glycerin, and gelatin. If you don’t have these ingredients I highly recommend making homemade marshmallow fondant that uses only two ingredients marshmallows and confectioners sugar.
Ingredients and substitutes
- Powdered sugar – Also known as confectioners sugar or icing sugar. You want to use 10x, well-sifted powdered sugar to prevent a lumpy fondant. Ideally, cane sugar will give you a better smoother fondant while fondant made from beet sugar can be grainy.
- Gelatin – This is what gives fondant that elasticity. So, make sure to use a brand that works well. Agar-agar is a vegetarian to make homemade vegetarian fondant recipe.
- Light corn syrup – This is available in most supermarkets these days. And, if not, try liquid glucose, which is usually available in most cake decorating or pastry shops these days. Both glucose and light corn syrup work the same, so use the same quantity.
- Glycerin – Keeps the fondant soft. And, if you can’t find glycerin, you can omit it. You will find that the fondant is a bit tough and needs more kneading.
- Non-dairy creamer – Use non-dairy creamer to extend the fondant’s shelf life. But I love using heavy cream because the fondant tastes better and can be kept out for over a month, thanks to the high sugar content. Also, milk or water can be used instead of cream. However, thinner liquids will use more powdered sugar. Therefore, fondant made with water will need more powdered sugar than fondant made with thick, fresh cream.
Step-by-step: How to make rolled fondant icing
Prepare
- Dry ingredients – Place 600 grams of powdered sugar in the bowl of a stand mixer with the dough hook attachment along with the meringue powder and salt. Stir to combine and set aside.
Pro-tip – If you do not have a good stand mixer that can manage a heavy dough such as fondant you can also do this in a large bowl and wooden spoon then, knead by hand. - Wet ingredients – add the whipping cream into a microwave-safe bowl. Sprinkle the gelatin over the cream and let bloom for 2 minutes. You can also do this over a double-boiler
Pro tip – soaking will dissolve the gelatin better otherwise it can be grainy and cloudy. - Dissolve the gelatin in the microwave on high for 30 seconds or more until completely dissolved.
Pro-tip – do not overheat the gelatin as it can lose its gelling ability - Next, add the corn syrup, glycerin, and vanilla extract to the dissolved gelatin and combine well. The mixture must still be barely warm. If the gelatin is already setting, warm it up for 10 seconds more.
Pro tip – depending on the temperature of the ingredients you may or may not need to warm it further. What’s important is that the gelatin is still liquid not setting. - This is your wet ingredients mixture. If you plan to make the full batch with one color you can add your gel food color at this point. Alternatively, you can make the base fondant and then color it in small batches as you need.
Knead
- In the bowl of your stand mixer with the powdered sugar, make a hollow in the center and add in the liquid ingredients. Then, start mixing at medium speed.
Pro tip – And if you are doing this by hand, start mixing from the center out incorporating powdered sugar as you go. - Make sure you get all the powdered sugar mixed well and incorporated before you add any more powdered sugar.
Pro tip – You may not need more powdered sugar, but it’s best to add less now. Also, you can always add more later even before using. - Next, knead in the butter or veg shortening while kneading – this also helps with the stickiness.
Pro tip – The fat combined with the gelatin will make it more elastic. - Once you have a dough formed, transfer to a flat surface or counter lightly dusted with powdered sugar and knead. And if you feel the mixture is dry, grease your hands and counter with butter or vegetable shortening and knead. Alternatively, if the dough is too sticky, add a tablespoon or two of powdered sugar.
Pro tip – If possible, do not add any more powdered sugar at this point as it will stiffen when the gelatin sets. You want the fondant to form a dough but not be too dry. A little sticky is ok too. - Divide into two or four portions and place each in a zip-lock bag. And seal well.
Pro tip – Fondant is sugar, so it dries very easily. And if it forms a crust it will give you are very grainy fondant. So, make sure to always keep it double wrapped with plastic wrap then in a storage bag or plastic and then in an air tight container. - Then, leave in the fridge overnight or at least 4 hours.
Pro tip – It’s important to let the fondant rest because this gives the gelatin time to set and become elastic. Once set, you can store it at room temperature.
How to use homemade fondant?
- Take the fondant out of the fridge and leave it at room temperature. When ready to use, knead it until it is smooth and pliable.
Pro tip – If the fondant icing is hard, you can warm it in the microwave for 10 seconds. However, making it too warm will result in a too soft fondant that is difficult to handle. - It is best to use vegetable shortening to knead the fondant. However, if it is still quite sticky you can add powdered sugar.
Pro tip – The elasticity of your fondant is dependent on the quality of your gelatin and the amount of powdered sugar used. - Lightly dust your counter with mix of powdered sugar and cornstarch and roll the fondant using a rolling pin ( I like to make a pouch using a sock or stockings and fill it with equal amount of corn starch and powdered sugar).
Can you see the elasticity? You should be able to pull it like this – like taffy. Also, read my 14 tips for working with fondant.
How much fondant do I need for my cake?
As a professional cake decorator for over 10 years, this is for novice cake decorators and my students. The chart below is based on 4-inch-tall cakes. For shorter cakes, you will need less, and tall cakes will obviously need more.
Having said that, this presumes rolling fondant to a thickness closer to 1/8″. So, if you roll fondant too thick, closer to 1/4″ thick, you will need more. Adjust accordingly!
| Round | Square | Metric | lbs | OZ |
| 6-inch | 5-inch | 600 g | 1.3 lbs | 18 oz |
| 7-inch | 6-inch | 750 g | 1.6 lbs | 20 oz |
| 8-inch | 7-inch | 900 g | 2 lbs | 24 oz |
| 9-inch | 8-inch | 1 kg | 2.2 lbs | 30 oz |
| 10-inch | 9-inch | 1.2 kg | 2.6 lbs | 36 oz |
| 11-inch | 10-inch | 1.5 kg | 3.4 lbs | 40 oz |
| 12-inch | 11-inch | 1.7 kg | 3.7 lbs | 48 oz |
| 14″inch | 12-inch | 2.5 kg | 5.5 lbs | 72 oz |
| 14-inch | 2.7 kg | 6 lbs | 108 oz | |
How do you color homemade fondant?
I have shared two posts related to fondant. One was 14 must-know tips for working with fondant and the other is How to color fondant. In addition, I’ll also give you a few important tips here. But, if you are new to fondant, you may find those useful.
- First, always use edible food color gels for coloring fondant. Because they will not make your fondant too soft consistency since they are very concentrated in color.
- And, if you don’t have food color gels – you can also use liquid color at the beginning of the recipe while reducing the original quantity of liquid in the recipe.
- Food color gels will intensify over time. So, if you color it ahead of time – make it one shade lighter and keep it for a few days. That way, you won’t have to add more white or use too much color gel.
- Also, color gels can dye your hands. So, it’s best to use gloves when coloring fondant. In addition, rubbing veg shortening on your glove also helps between colors. However, I find that working with gloves is not easy, especially with sticky fondant. So, I work with fondant by just rubbing my hand with vegetable shortening, and then washing them clean with a cream-based detergent.
I colored this batch of fondant and used it on this cake. And, I also have a tutorial for this Brush Embroidery on this cake.
Troubleshooting
- Storing fondant – Fondant can be stored in a cool dry place away from heat and sunlight for up to 4 weeks at room temperature. And, you can also keep it for up to six months in the fridge and up to 2 years in the freezer.
However, make sure to always wrap the fondant well in cling wrap first, then place it in a ziplock bag, then in an airtight container to ensure it does not dry out. - Fondant is too hard? Thaw the fondant in the fridge for 10 seconds so you can knead it. Then, add a teaspoon or two of glycerin to help soften it. Next, add vegetable shortening and knead it some more.
And, if this still does not work, it’s best to use this fondant for decorative purposes and decorations. And, make a fresh batch for covering the cake - White fondant – If you need a white fondant, I recommend you use white-colored gelatin (unlike Knox which is almost beige), and veg shortening instead of butter (because veg shortening is white while butter is yellow).
- Dairy-free fondant – Also, if you want to make this parve or non-dairy, use non-dairy liquid creamer and veg shortening instead of butter.
Frequently asked questions
How long does fondant keep?
Fondant is high in sugar which works as a natural preservative. Fondant can be stored in a cool dry place away from heat and sunlight for up to 4 weeks at room temperature. And, you can also keep it for up to six months in the fridge and up to 2 years in the freezer. However, make sure to always wrap the fondant well in cling wrap first, then place it in a ziplock bag, then in an airtight container to ensure it does not dry out.
What is fondant made of?
Well, there are many different recipes and variations. The common ingredients in all fondants are powdered sugar or confectioners sugar along with butter or shortening.
This recipe uses light corn syrup, glycerin, and gelatin. A vegetarian version will have agar-agar instead of gelatin. Add cocoa powder to make a chocolate version.
Of course, one of the easiest is to make fondant with marshmallows. You can also make it with chocolate marshmallows.
How long do fondant cakes keep?
The shelf life of a cake depends on the cake recipe as well as the fillings and frostings used. In fact, fondant does do a good job of locking in moisture, which automatically extends the life of the cake.
Is fondant edible?
Yes, fondant contains all edible ingredients and is definitely edible. And, it is sweeter than most other frostings.
However, often fondant is used for just decorative purposes. If a cake decorator claims the fondant is not edible, it’s probably because she has used some non-edible ingredients like metallic silver or gold dust.
How thick should I roll fondant?
The fondant needs to be rolled between 1/4 to 18 inches. Too thick will crack the fondant around the edges and too thin will tear the fondant around the edges. Plus no one wants to eat a thick layer of sugar on top of a cake.
How far in advance can you cover a fondant cake?
A basic chocolate or vanilla cake with buttercream or ganache can be covered in fondant 2 to 3 days ahead and left at room temperature. And, if the cake has any perishable filling or frosting it must be kept in the fridge.
How to store fondant cakes?
At room temperature! Leave a fondant-covered cake in a cool dry place at room temperature away from open windows or wind. And, if the cake contains perishable frosting, you can also store it in the fridge.
The BEST Homemade Fondant Recipe
If you are looking for the best homemade fondant, sugar paste, recipe that’s affordable and also tastes good, then this is it. This homemade fondant recipe is soft, elastic, and works great in any weather. And most of all, unlike store-bought fondant, this one actually tastes delicious. This recipe is so simple, easy and effortless. It will have you making fondant for all your cakes. And if you are a novice, you will be surprised how easy it is to work with.
Video
Ingredients
- ¼ cup (60 ml) Non-dairy liquid creamer or fresh whipping cream
- 1 ½ tbsp (14 g) Gelatin
- ½ tsp Meringue powder
- ½ cup (120 ml) Light corn syrup or glucose syrup
- 3 tbsp (45 g) Unsalted butter or veg shortening
- 1 ½ tbsp Glycerin
- ½ tsp Salt
- 2 tsp Vanilla extract or other flavorings
- 5 cups (600 g) Powdered sugar
- 1½ cups (180 g) Powdered sugar additional for kneading, as necessary
Method
- Dry ingredients – Place 600 grams of powdered sugar in the bowl of a stand mixer with the dough hook attachment along with the meringue powder and salt. Stir to combine and set aside.Pro-tip – If you do not have a good stand mixer that can manage a heavy dough such as fondant you can also do this in a large bowl and wooden spoon then, knead by hand.½ tsp Meringue powder , ½ tsp Salt , 5 cups Powdered sugar
- Wet ingredients – add the whipping cream into a microwave-safe bowl. Sprinkle the gelatin over the cream and let bloom for 2 minutes. You can also do this over a double-boilerPro tip – soaking will dissolve the gelatin better otherwise it can be grainy and cloudy.¼ cup Non-dairy liquid creamer , 1 ½ tbsp Gelatin
- Dissolve the gelatin in the microwave on high for 30 seconds or more until completely dissolved. Pro-tip – do not overheat the gelatin as it can lose its gelling ability
- Next, add the corn syrup, glycerin, and vanilla extract to the dissolved gelatin and combine well. The mixture must still be barely warm. If the gelatin is already setting, warm it up for 10 seconds more. Pro tip – depending on the temperature of the ingredients you may or may not need to warm it further. What's important is that the gelatin is still liquid not setting.½ cup Light corn syrup , 3 tbsp Unsalted butter , 1 ½ tbsp Glycerin, 2 tsp Vanilla extract
- This is your wet ingredients mixture. If you plan to make the full batch with one color you can add your gel food color at this point. Alternatively, you can make the base fondant and then color it in small batches as you need.
Knead
- In the bowl of your stand mixer with the powdered sugar, make a hollow in the center and add in the liquid ingredients. Start mixing at medium speed.Pro tip – if you are doing this by hand start mixing from the center out incorporating powdered sugar as you go.
- Make sure you get all the powdered sugar mixed well and incorporated before you add any more powdered sugar. Pro tip – You may or more not need more powdered sugar but best to add less than more right now. Also, you can always add more later even before using.
- Knead in the butter or veg shortening while kneading – this also helps with the stickiness.Pro tip – the fat combined with the gelatine will make it more elastic.
- Once you have a dough formed, transfer to a flat surface or counter lightly dusted with powdered sugar and knead. If you feel the mixture is dry grease your hands and counter with butter or vegetable shortening and knead. Alternatively, if the dough is too sticky add a tablespoon or two of powdered sugar.Pro tip – If possible do not add any more powdered sugar at this point as it will stiffen when the gelatin sets. You want the fondant to form a dough but not be too dry. A little sticky is ok too.
- Divide into two or four portions and place each in a zip-lock bag. And seal well.Pro tip – fondant is sugar so it dried very easily. If it forms a crust it will give you are very grainy fondant. So, make sure to always keep it double wrapped in a plastic then storage bag or plastic then container.
- Leave in the fridge overnight or at least 4 hours. Pro tip – it is important to let the fondant rest because this gives the gelatine time to set and become elastic. Once set you can store it at room temperature.
Using fondant
- Take the fondant out of the fridge and leave it at room temperature. When ready to use knead it until it is smooth and pliable. Pro tip – if the fondant is hard you can warm it in the microwave for 10 seconds but making it too warm will result in a too soft fondant that is difficult to handle.
- It is best to use vegetable shortening to knead the fondant. However, if it is still quite sticky you can add powdered sugar. Pro tip – the elasticity of your fondant is dependent on the quality of your gelatin and the amount of powdered sugar used.
Notes
- Storing fondant – Fondant can be stored in a cool dry place away from heat and sunlight for up to 4 weeks at room temperature. And, you can also keep it for up to six months in the fridge and up to 2 years in the freezer.
However, make sure to always wrap the fondant well in cling wrap first, then place it in a ziplock bag, then in an airtight container to ensure it does not dry out. - Fondant is too hard? Thaw the fondant in the fridge for 10 seconds so you can knead it. Then, add a teaspoon or two of glycerin to help soften it. Next, add vegetable shortening and knead it some more.
And, if this still does not work, it’s best to use this fondant for decorative purposes and decorations. And, make a fresh batch for covering the cake - White fondant – If you need a white fondant, I recommend you use white-colored gelatin (unlike Knox which is almost beige), and veg shortening instead of butter (because veg shortening is white while butter is yellow).
- Dairy-free fondant – Also, if you want to make this parve or non-dairy, use non-dairy liquid creamer and veg shortening instead of butter.
Fondant covered cakes
- How far in advance can you cover a fondant cake? A basic chocolate or vanilla cake with buttercream or ganache can be covered in fondant 2 to 3 days ahead and left at room temperature. And, if the cake has any perishable filling or frosting it must be kept in the fridge.
- How to store fondant cakes? – At room temperature! Leave a fondant-covered cake in a cool dry place at room temperature away from open windows or wind. And, if the cake contains perishable frosting, you can also store it in the fridge.
- How long do fondant cakes keep? The shelf life of a cake depends on the cake recipe as well as the fillings and frostings used. In fact, fondant does do a good job of locking in moisture, which automatically extends the life of the cake.
Equipment you will need
Nutrition
Tried this recipe?
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Veena i am already member in you list 🙂 your all recipe are wonder full and temting. I need your big favor I love your fondant recipes and i am using in my cakes,
but i have lost our chocolate fondant recipe 🙁 is that possible that can you give me video or recipe i want to make for my daughter’s surprise birthday
she is coming from U.K and i want to make chocolate cake with chocolate fondant
Plz help me
All six fondant recipes are on the blog – This is the chocolate fondant recipe
Hi Veena Once again thank you so much for your help. ? I have made chocolate fondant trun out very nice but next day when I was working on dough I felt very sticky so use extra icing sugar didn’t help then I use little TYLOS powder but still sticky 🙁
Need your help as you are always there to help ? I want to make some chocolate rose flowers and chocolate leaves
Can you plz tell me how much tylose powder I can use in chocolate fondant and what else I can do to make hard dough for flowers
Also I have tylose powder and gum paste too
Dose EXPRIY date count because Tlyso powder have Expary date but gum paste don’t have and its from wilton
This time I want to send you picture of my chocolate fondant cake so can you tell me how I send ? You
YOUR WHITE FONDAND IS SUPPER SUPPER GOOD AND TASTY
YOU DESVERD MORE ****************?
Waiting for your reply Thank you for your help
Is it very hot (high humidity) where you are? Sounds like the sugar is melting. Because if it was firm when you got it out of the fridge a little sugar is all you would need. Can you work perhaps in an air conditioned room or try working in the evening when it’s a bit cooler.
I usually make roses with gumpaste or modelling chocolate – but you can make it with fondant. Just add 1 tsp cmc to 250 grams fondant and knead it well.
Everything has an expiry and I don’t keep these past expiry so I cannot tell you how it will affect the product.
Good Morning Veena Once again thank you so so much for your help I will try but only thing I don’t get here CMC ? Can I buy Wilton Gum Paste and use ?
My girls and friends like your fondant and uptill now I have made flower with your home made gum paste and home made white fondant and they all finished with cake ?
Also where can I send you picture of this cake
Wait for your reply
I am trying to touch below star but not going all so plz accept full star for me ???
Thank you ?
Yes you can use wilton gumpaste for flowers. and you can also buy cmc online – it’s not really expensive. GLad to hear you all like my fondant. You can share your image with me on my Facebook Page. I love seeing work made using my tutorials. Just post it to my page and share which tutorial you used
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…I love your fondant, the texture and feel. I have made 2 batches of your fondant recipe, but I haven’t used either one yet. The first recipe, well, let me just say, I did it all wrong. Failing to read through the recipe first. Secondly, there is no mention of stirring in the gelatin with the milk. So, I sprinkled it over the milk, waited about 30 seconds and stirred it. Needless to say, it came out lumpy. But I put it in the microwave after the 2 minutes, stirred after the recommended time, and continued to heat. I thought all the gelatin was dissolved, but in working it out after the fridge period, there were lumps of gelatin in the fondant.
Both batches required more then a tablespoon of shortening to bring them to an easy working texture. As for the second batch, I actually just poured the gelatin over the milk and let it sit for the 2 minutes. It was still not dissolved in the milk, so I used the double boiler method, heated it, then started to stir it in. Added the remaining ingredients, then poured into the 700g of sugar and turned on the mixer. Oh, by the way, on the first batch, I actually stirred the mixture from the center to combine some of the mixture and sugar, then turned on the mixer and it blended perfectly. I didn’t stir for the second batch, just turned on the mixer. And, WOW! What a difference the stirring made in the finished product in the bowl. Not stirring made it crumble like the reverse mixing method of a cake. When it came time to take it out of the mixer, it had not incorporated all the sugar. So, I didn’t add any more sugar to it, just worked all that was in the bowl into it.
I know that I’m not alone in this craziness. Both batches seem to be usable and I’m going to try them on a dummy cake to see. But I believe that the stiffness/tightness of the fondant requires, #1 to reduce the gelatin, and #2 to stir it in as you are sprinkling it into the milk. My experiences have determined that the milk does not absorb the gelatin like water does.
Hope this is helpful to some of you who are having the same issue. Any additional thoughts are welcomed.
Thank you for your input Fran. I have tried to give a very detailed recipe.
Yes, you have to stir gelatin in anything you add so it absorbs well. If you see the video I have shown you have I make my fondant as well.
You can also see that it does work well in cream or mil. We milk gelatin in milk for many desserts so this is no different.
You are welcome to reduce the gelatin if it works better for you. The combination of gelatin and glycerin helps give the fondant a soft but stretch outcome.
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
Meringue powder is know as powdered egg white in the UK. Hope that helps.
Thanks Brenda
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
Hi! I’ve made this recipe twice now, and it seems to work. I am always worried about it though because when I mix it as described in the recipe it becomes like glue. It’s impossible to knead it just clogs onto my hands. So I just keep adding powdered sugar until I can form a ball and it doesn’t attach to my hands anymore. Is this what I should be doing? I add about twice the powdered sugar you call for before I can kind of knead it and it is what o would consider a dough. Or should I stick the gluey mix in the fridge for a day and then work it?
Don’t use twice the amount of powdered sugar. That will make a tough fondant. It might even be difficult to roll. Instead, use only as much so it’s pliable consistency. Put it in the fridge and knead again later. You can always add more PS later.
I guess that’s my question is what consistency do I go for. It is basically soup with the amount of sugar that is called for in the recipe. Is that correct? Or should I add powdered sugar until I have something that is a “dough”
O never mind! I just saw.the video! Ha sorry. That’s is what mine looks like but I have to add a lot more PS. I live in a ridiculously hot and humid environment though so hopefully this will help someone else!!
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!