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Rolled Fondant Recipe


Rolled Fondant Recipe
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Numerous hassle-free cake designing tools are obtainable for customers today, however for exceptional texture and excellent flavor; consider trying a do-it-yourself rolled fondant. DIY fondant can be created in an assortment of delectable tastes to accommodate numerous kinds of occasions or projects. This particular cake covering can be rather easy to produce once you learn about a few straightforward guidelines. Having said that, it is recommended to begin with an excellent recipe to make certain you will have a lovely covering for your cake design. Fondant requires exact measurements of all the ingredients and you must adhere to the steps of the preparation process to the letter. This is not the type of recipe that can be a little of this and a pinch of that. Keep your experimenting for a nice stew or sauce rather than while you are making fondant! For example, too little confectioner's sugar will create a sticky unusable end product that will have to be fixed which costs you time.

Fondant is certainly simple enough to create, somewhat sticky and messy but easy. The components are each essential for the consistency and taste of the completed fondant; accordingly do not swap any of the ingredients in the recipe. Many craft stores have the not quite so recognizable ingredients including glycerine or glucose for a reasonable price. For optimum success, try to make this fondant in a reasonably cold environment and allocate yourself a decent amount of time if you haven't done this type of recipe before.

Prep Time: 1 hour

Cook Time: 8 hours

: 9 hours

Total Time: 18 hours

Yield: cover a three layer 9" cake


  • 2 lbs. confectioner's sugar
  • 1 / 4 cup cold water
  • 1 Tbsp. unflavored gelatin
  • 1 / 4 cup glucose
  • 1 1 / 2 Tbsps. glycerine
  • 1 tsp. vanilla extract , the clear type
  • Cornstarch for kneading


  1. Sift the confectioner's sugar neatly into the bowl either through a sieve or with an actual sifter used in baking.
  2. Set aside.
  3. Pour the cold water into a small sauce pan and sprinkle the unflavored gelatin on top to soften it.
  4. Stir gelatin mixture over low heat until the gelatin is dissolved and the mixture is clear.
  5. Remove the gelatin mixture from the heat and stir in the glucose and glycerine taking care to get all of each off the spoon. These products can be quite sticky.
  6. Whisk mixture until very well combined.
  7. Add the vanilla to the gelatin mixture and whisk until it is incorporated.
  8. Pour gelatin mixture into sifted confectioner's sugar taking care to scrape the sides and bottom of the pan to remove as much mixture as possible.
  9. Stir until the glucose mixture is relatively well incorporated into the confectioner's sugar.
  10. Dust a flat surface with cornstarch and turn the fondant dough out onto the surface gathering up all the little bits in the bowl.
  11. Dust your hands with cornstarch and knead the fondant dough until it becomes quite stiff and uniform. You might have to add more confectioner's sugar if the dough is too sticky to work. Keep kneading the fondant until it is very smooth and easy to work with. This step will take quite a long time and be difficult. If you need to take a break cover the fondant with plastic so it does not dry out. You can also use a mixer to knead the dough if you have one. Simply complete all the steps in the mixer bowl instead!
  12. After your fondant is finished form it into a ball and wrap it tightly in plastic wrap.
  13. Allow fondant to rest at room temperature for over eight hours before using it for your favorite cake decorating techniques like billowing
  14. Do not put your newly made fondant in the fridge.

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