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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I tried using heavy whipping cream but it is not working. I tried googling non-dairy liquid creamer that I don’t know which flavor to get. I can’t seem to find heavy whipping cream that’s not cool whip. Help! Please give me a brand or something to find.
Hey Jennifer – You can use milk if you prefer. You can use any flavor whipping cream. You can even use dairy whipping cream. I use Rich’s non-dairy whipping cream in summer and regular dairy whipping cream in winter. I hope that helps.
The fondant is absolutly amazing! Made it twice so far, but i had to add more sugar and the liquid glucose is more sticky then the corn syrup. I love your receips!! Macaroons came out perfect, buttercream perfect!! I hope you will get this comment, as my only option to leave a comment was to reply on your answer. I cant find the comment button :(.
Thank you, Maya. Happy you are enjoying my recipes. Thank you for the feedback.
The comment form is usually at the bottom of all the comments – sorry. I need to figure out how to get it to the top. Thanks for letting me know
One of my go to recipe for fondant. Amazing texture and easy to make.
Hi How much should I have to add to this corn starch recipe?
And when to add
Please help me
Hey, Fateme. Where is the cornstarch in this recipe? There is no cornstarch. Why do you want to add cornstarch? Please follow the recipe as stated below if you want best results. Thanks
Hello good time I want to make fondant with your recipe fondant I want your help I want to add corn starch to this recipe but I don’t know how to add it and how much I also want to use cheaper gum instead of gelatin, like xanthan, tragacanth or cmc. And another request about how much raw material I don’t know Please help me
There is no meringue powder in my place Can I use something else instead? Or can I not use it at all?
Hey Fateme. I have not tried this recipe with xantham or other cheaper gums so I cannot direct you.
I do have a vegetarian fondant as well as a marshmallow fondant recipe. Perhaps check if those are cheaper.
You can omit the meringue powder in this recipe.
Thanks
My kids usually hate fondant, but loved the themed cakes I do, so I went on the hunt for a promising fondant recipe and found yours. I followed the instructions well except for using the shortening while kneading (I don’t really like shortening so rarely have it on hand). It turned out beautifully and was so tasty that my daughter – who had been adamantly anti-fondant – was stealing pieces to nibble as I made the cake! I used a moist yet firm vanilla cake made with buttermilk (I was making a pigeon-shaped cake so it had to be strong), chocolate buttercream filling and your lovely fondant. The fondant was at least as easy to work with as bought fondant. I made wings as well as tail feathers on flower wire and they dried nicely and held their form. I airbrushed the cake and the only issue I had was a slight bit of beading of the paint that was a minor issue. The whole cake looked great and more important to my foodie family, tasted wonderful – fondant included! Your instructions are clear and the fondant-making process is so simple that I don’t think I will ever buy fondant again!
Thank you, Debra. I am so happy to hear you enjoyed my fondant recipe so much.
My kids are the same – they will not touch storebought fondant but will gladly pinch off the homemade variety.
Happy to hear your cake project was successful.
Don’t forget to tag me if you share it on social media so I can see it.
You can also upload an image below my fondant recipe PIN on Pinterest. Links can be found on my post above the recipe card.
Thanks
Hi Veena, I would love to try your fondant recipe. I was wondering if I could substitute agar agar power for the gelatin?
Hey Fatima. I do have a vegetarian fondant recipe that uses agar-agar. Perhaps take a look at that. Thanks
I tried making this fondant but somehow the fondant has no elasticity at all. I followed the exact procedure. I used less icing sugar though, as it felt if I had added more, the fondant would have been too dry. Could you please let me know what I can do now? The climate is hot and humid here.
Maria. The elasticity comes from the gelatin. Sounds like the gelatin you are using is not giving you enough elasticity. Please check the brand and in necessary make adjustments for any next batches. For this one, add 1/2 tsp of tylose powder and see if it helps. Thanks
Hi Veena thanks for tge quick reply..yes I was referring to your homemade fondant from scratch recipe..will try that out today replacing tylose in place of meringue powder to make the fondant and hope it turns out well as it’s too hot and humid
Hi Veena! Not sure why but i’ve got no option to reply to the comment, just want to tell you i was successful the second time around. I even just used my mixer, and you are right have used too much sugar so this time i’ve only used 700grams plus about 5-10g of powdered sugar for kneading. Just my problem was when i cover it to my ganached cake it seemed to be melting, and glossy. My cake was ok it stayed but the mini cakes were deforming sitting outside so it stayed in the fridge the whole time until served. Nevertheless, it tastes so good, the best so far not so sweet and complimented the dark chocolate ganache so thank you very much for sharing your recipe!
That’s strange, there is suppose to be a reply option, Glowee. Glad it all worked out in the end. Sound like you live in warm weather or your ganache had too much cream. It’s best to use Cake Decorators recipe for chocolate ganache. It sets firm and you can cover with fondant easily.
Will definitely try your ganache recipe thanks for all the tips Veena!
Hi Venna can i use thickened cream on this one?
You can use thick cream and you will need less powdered sugar. Hope this helps.
Hi Veena planning to make this recipe for my daughter’s birthday and will be using whipping cream. How long can i keep it in room temperature of in the fridge before i can use it? how about if i use the non-dairy liquid creamer?
You can leave the fondant at room temperature for a month without any issues. Once on the cake, it will depend on the perishability of the cake. You can keep a cake covered in fondant in the fridge too.
Hi Veena! just did this tonight and i just couldnt make it stretchy i just surrendered. I even tried using it my dough mixer. I’ve used 600grams of powdered sugar at first then added the 200grams for kneading. I did use additional sugar as i just realized in the recipe it calls for 700grams and not 600grams. Should the total be 800grams or 900grams of powdered sugar? Also, the vegetable shortening do we need to use it all together with the mixture or just use it as you knead? please help. i’m not sure what to do with it. I kept it in ziplock hoping it will still workout. I live in Sydney and it’s turning winter here now.
Hey Glowee, I think it will still work. Let it rest a few hours in the fridge. Then thaw it and knead it with the vegetable shortening. The vegetable shortening needs to be used when kneading. The elasticity comes from later when the gelatin has had time to relax. Let me know how it goes. Thanks
Hi Veena! Tried it but no luck! 🙁 my fondant is soft and crumbly. Read few of the comments here so i checked my gelatin powder (McKenzie’s) and it said it needs 1.5-2tsps to set 500ml of liquid. I probably put too much, 1.5tbsp for 60ml of cream? I used pure cream not less than 35% fat. Also, i used glucose syrup instead of light corn syrup which has a very thick consistency, do think that could be a problem as well? Or maybe i just need more pratice on kneading!
Hey Gloryfe, if it’s soft yet crumbly sounds like you have too much sugar in it. Also, if it does not have any elasticity usually means you probably have less gelatin.
Can you try something for me?
Take a small amount and knead it with wet hands. Just a drop of water usually will do when it comes to sugar so just make your hands wet. Then knead it some more with veg shortening. Take another small amount – add a pinch of tylose powder, knead it with vegetable shortening.
See if either of these makes it pliable.
Let me know if it works. Glucose syrup is thick but can and has been used successfully with this recipe before –
I know this may or may not work but worth a try – rght?
Hi again Veena,
Your recipe worked well in terms of pilability but i had hard time rolling it out. I tried both powdered sugar and corn flour but with no luck. It was sticking on the surface after every single roll. Then i tried vegetable shortening and this time it barely worked but then after covering the cake somehow it started sweating and it looked very slippery. In fact i couldn’t apply royal icing border on it nor stick flowers on the sides.
As i mentioned earlier i live in India and the weather is too hot and humid. Would that be the reason? Do i need to work in an air conditioned room?
Thanks again
Manju
Hey Manju. Yes, if you live in a hot and humid climate you dont’ want to use vegetable shortening, use only cornstarch. The powder sugar tends to melt and make it sticky. So use only cornstarch. Cornflour also had a drying effect so once you cover the cake – dust all any excess. The royal icing will slip on a vegetable shortening surface so yes, use only cornstarch.
Thank you Veena. I will let you know the outcome once i have tried with corn starch.
Regards
Manju
Hi Veena, i just made your fondant recipe and it was a disaster. I followed every step you mentioned but i got a mushy output. I kept on adding sugar (more than what is required as per your recipe) since it was not forming into a dough. What did i do wrong? I kept the mix in the fridge inside a cling foil and an airtight box.
I don’t want to throw away the mix. Is there anything i can do to bring it in shape.
Also note, i used milk instead of cream(i saw in one of your replies it’s a good replacement) and skipped the meringue powder since i didn’t have any. Added 1/2 tsp tylos at the end but no luck. Pls help.
Manju. It’s good that you kept it in the fridge. Let it chill overnight. Tomorrow morning the paste should be firm as the gelatin sets. Then knead it well with veg shortening (not too much) Can you check to see if you used the right measurements for ingredients. Do you live in a hot and humid place?
Usually, hot humid temperatures tend to use more powdered sugar.
Milk works just as well but you do need more sugar because milk is not as thick as cream.
Tylose is also a good idea. Sounds like you should have a pliable paste. Let me know how it goes.
Thanks for your quick response Veena. I am from the South of India and yes the weather is too hot and humid so that makes sense. Yes i used the exact measurements to the best of my knowledge.
I will do as advised and keep you posted. Fingers crossed!
Thank you
Hi Veena, good news. It worked. I have a pliable dough and i am very excited. Thank you again.
Regards
Manju
Awesome..! So happy to hear that Manju. Have fun.
Hi Veena. This was my first time making fondant and fondant cake. Your blog was a very big help. I made the fondant, velvet frosting, one bowl vanilla cake, gum paste and the sugar cookies for my son’s birthday. Every thing turned out great for a first timer like me. Thanks for being for being so generous and sharing your wonderful recipes. I loved that you comment on every comment on your blog which cleared any queries I had.. Thanks so very much.. I wish I could share the picture of the cake.
Hi Rhea, So happy to hear that everything turned out well for your very first attempt. I do try and respond as quickly as I can so people can try the recipe. It really feels good to get feedback on my recipes and tutorials and positive comments like this are very encouraging. Thank you so much. By the way, my daughter is also Rhea.
Hi Veera,
Is it possible to omit meringue powder? Could i use all purpose cream?
Thanks,
Julie
Yes, Julie you can omit the meringue powder. All purpose cream is fine