| Level: | Easy |
| Total: | 23 min |
| Prep: | 5 min |
| Inactive: | 15 min |
| Cook: | 3 min |
| Yield: | Fondant for more than one cake |
| Level: | Easy |
| Total: | 23 min |
| Prep: | 5 min |
| Inactive: | 15 min |
| Cook: | 3 min |
| Yield: | Fondant for more than one cake |
Ingredients
- 1 tablespoon gelatin
- 1/4 cup water
- 1/2 cup corn syrup
- 1 tablespoon vegetable oil
- 2 tablespoons shortening
- 8 cups confectioners’ sugar, sifted
- Cornstarch, for dusting
- 1 cake – see recipe for Classic Genoise (Show JQ1A03)
Instructions
- Place gelatin and water in a small saucepan over low heat and melt it. Combine the remaining ingredients in the bowl of a stand mixer. Add the melted gelatin to the mixer and beat at low speed until combined. This will form a paste or dough. Place in the refrigerator for a few minutes to let harden slightly.
- Use a rolling pin and roll the fondant to a thickness of about 1/4-inch thick. Use cornstarch to “flour” the work surface and the rolling pin. Roll the fondant around the rolling pin to transfer it to the top of the cake.
- The next task will be easier if you use a turntable. Place the fondant over the cake and unroll it. Use your fingers to gently position the fondant and smooth the top and sides. Be careful to avoid folds. It may be easier if you gently stretch it into place. Use a paring knife and cut away the excess using the bottom of the cake as the guide. Reserve the rest for a future cake.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 661 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 155 g |
| Dietary Fiber | 0 g |
| Sugar | 152 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 23 mg |
| Serving Size | 1 of 6 servings |
| Calories | 661 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 155 g |
| Dietary Fiber | 0 g |
| Sugar | 152 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 23 mg |
Reviews
first time I made it, best decision to use this recipe. It works! I even rolled it too thin and it didn’t break when I rolled it over my cake. I had to refrigerate and use the next day because I waited for my cake to firm up. I don’t know if that made a difference. I used less than 967 grams around 900 grams like the others said.
Fondant, especially home made fondant is difficult to make. That is why stores sell it at such incredible high prices. This is a delicate process. A learning process. I have baked for 30 years and this was my first FONDANT recipe that I tried at home. For me…Fondant needs step by step pictures because I am curious as to what should the fondant look like at the mixed stage before refrigerated? I took some in my hand and rolled it into a ball after I mixed it and then I rolled it with a rolling pin. It worked. I feel that I need more details for this recipe.
This was my first time making fondant. 8 cups was way to much and i added water to help that. It kept breaking. I wasn’t pleased at all.
Love your idea. Equivalent amounts?
Awesome recipe – I substituted corn sirup with honey – it has the same qualities and used coconut oil as shortening – it worked as a dream and added taste to the fondant. I agree on holding back some sugar and adjust texture if needed. Love the texture of this fondant and it’s so easy to make.
i found start with 5 cups of sugar and slowly add from there to the texture was best, i read a read a few reviews who suggested this and they were right , i have not used more than 6 cups. i had never used or made fondante before and it worked fantastic .i will never stress again. thanks colleen (love to cook
Can I substitute Margarine for the Shortening??
This was my first time making fondant and it went very well :). The recipe called for using a stand mixer but i didn’t have one so i mixed it using a wooden spoon, then using my hands to knead it and worked just fine. Also 8 cups of confectioner sugar was maybe a bit too much, in the end I only used 5 cups. (Guessing it might be the humidity in the air?) Otherwise, great recipe!
I was extremely nervous making fondant for the first time. However, this recipe (out of the many I have looked at) got the best reviews for ease and actually working in the end. Even with messing up a few things, it didn’t become unusable. Excellent suggestions with the dough hook, getting everything all the ingredients together before melting the gelatin, and kneading by hand after all the sugar is picked up. 4 out of 5 because while it may be easy the directions are not dummy proof.
It worked out well! Refer to the review posted by SoVeryBlessed. Before dissolving the gelatin, I placed all other ingredients into my KitchenAid mixing bowl first. Once the gelatin dissolved I added it to my bowl and mixed using the dough hook. I scraped down as needed but felt a little bit more water would help so I added less than 1/4 tsp of water and kept it running a while longer until the fondant stopped picking up the rest of the powdered sugar at the bottom of the bowl. That’s when I dumped it all onto my mat and kneaded by hand. Do it this way and I don’t think you can go wrong!