For an incredibly smooth coating on cakes, fondant icing can be created from home using confectioners’ sugar, glucose, and glycerin. ideal for use in birthday cake decorations!
| Prep Time: | 30 mins |
| Cook Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 16 |
| Yield: | Enough fondant to cover 1 (10-inch) cake |
Ingredients
- 1 (.25 ounce) package unflavored gelatin
- ¼ cup cold water
- ½ cup glucose syrup
- 1 tablespoon glycerin
- 2 tablespoons shortening
- 1 teaspoon vanilla extract
- 8 cups sifted confectioners’ sugar
Instructions
- Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved.
- Add glucose and glycerin; mix well. Stir in shortening and just before completely melted, remove from heat and stir in vanilla. Mixture should cool until lukewarm.
- Place 4 cups confectioners’ sugar in a large bowl. Make a well in the center and using a wooden spoon, stir in lukewarm gelatin mixture. Mix in a little more sugar, in batches, until stickiness disappears. Knead in remaining sugar until fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in fridge. When ready to use, bring to room temperature and knead again until soft.
- Use fondant immediately or store in an airtight container in the refrigerator. When ready to use, bring to room temperature and knead again until soft.
- Glucose and glycerin can be found at most cake decorating supply stores.
- You can color the fondant with three drops of whatever food coloring you desire.
- Roll fondant out to 1/4 inch thickness for best results.
Reviews
worked great!
I’ve done this icing before in cooking school when i was 14. I don’t remember this many ingredients, i also do not remember it taking up so much time. Well, i would make this recipe again, i do like it, but i cannot tell a lie, i did not use the shortening or the glycerin. Only because I forgot to buy both! It did not seem to make a bit of difference. The taste is still really good. At first I thought I would make this a regular thing, but it really is too much work for me personally. The next time i make it, it will be christmas 2019. It is well worth it though.
This was my first time making fondant and I found this recipe fairly easy to make but my fondant dried quicker than I expected. I followed another reviewers suggestion regarding using less water since I used corn syrup which worked very well for me and I had no issues with stickiness, but rather that it dried out too fast. Also, I needed two colours so I coloured the fondant after it was made which proved quite difficult and ultimately I did not have a consistent colour. If you need only one colour, I’d suggest following others suggestions and adding the colour to the liquid mixture before you start mixing it with the sugar. The taste was fantastic, but unless you have a good stand mixer with both the wide spatula and bread hook attachments, this would be be a difficult recipe to make. All things considered I would make this again.
Love this recipe!!! Works every time, I substitute the vanilla essence with strawberry essence and it’s delicious!
I am a beginner and this recipe was so easy to follow ! I made it without a problem and the rolling CHILEEEEEEEEE, it was easy ! The taste was great and it melt in your mouth. I made it for my church’s. men day. If the picture ever upload correctly, it’s the cake with the blue polka dots and the blue bow tie in the middle. This recipe covered 2 cakes
It required more amount of sugar than mentioned.
This was my first time making fondant. The recipe turned out well, I did have to add more icing sugar to reduce the stickiness .
First time (67 years!) to make fondant. Had to make a second batch as first one wasn’t enough. So for 2- 10″ pans, 2- 8″ pans and 2- 6″ pans we needed 2 recipes of the fondant. The second batch turned out better than the first (probably because we had practice?). Taste was sweet, of course but not too sweet. We used powdered white vanilla and mixed that with the dry ingredients. The powdered white vanilla is actually very tasty. We also had to use Karo Corn Syrup and did cut back on the amount. We paired this with the wedding cake recipe on All-Recipes which was excellent and filled the layers with raspberry. Very tasty. Thank you for the recipe – the bride, groom and guests loved it!
I made fondant for the very first time and this was awesome and very helpful !!!
Oh so good! After reading some of the reviews I made it. Thanks for the great recipe first time I tried this it came out perfect and rolled out so nice!! I made a great cake for my friend.
I love this recipe…so perfect for my cakes,.
My first attempt at making fondant and it was surprisingly easy. I had to substitute corn syrup for the glucose but was still able to use about the same amount of powdered sugar. I tried the tip from another reviewer to use my kitchen aid with the dough hook, worked great. I will definitely be saving this recipe, no more store bought fondant for me! Tastes way better than the expensive pre made stuff anyways!
This was my first time making fondant. My husband did the rolling out part and it was a bit sticky at first, but it seemed pretty easy.
It did not taste to bad but it was impossible to work with.
I followed this word for word and I used less water and 12 cups of confectioners sugar and it was still soupy.
I have never made fondant before but this stuff was perfect! The only change I made was to use corn syrup in place of glucose syrup because I didn’t have any. Everything else was the same. I mixed it initially with my KA hand mixer and finished up using a wooden spoon. Kneaded it for a while adding powdered sugar as I went along. It was easy to roll and it tasted much better than the store bought kind. I will definitely use this again!
I am sure it was user error, but this was impossible for me to use without cracking. I think I’ll be sticking with traditional buttercream because it was just too hard to eat on the cake. Was tasty though on it’s own
I followed this recipe exactly and found that more powdered sugar was needed. When I tried rolling it out on the mat it was sticking and so then I sprinkled corn starch on the mat to prevent the sticking – this made the fondant keep cracking while I was rolling and it was really hard to roll and put on top of my cake 🙂 Any suggestions what to do when it sticks to the mat? I suppose corn starch was not the correct idea? Thanks
This is an excellent recipe! I didn’t need the whole 8 cups of sugar, used only 6. Excluded the vanilla from the recipe and used almond extract instead. Made my own syrup using 1/4 cup of water and 1/2 cup of sugar, on medium heat and brought them to a boil, then left to cool. Other than this, followed the exact directions and ingredient quantities in the recipe, and it turned out beautiful. I also used gel colors to color the fondant. Thanks and way to go, really!
i really liked this recipe it was easy and came out great. by the way instead of using a double boiler i simply microwaved it for 30 seconds and it came out fine(:
Worked well..I subbed the glucose with corn syrup and 3 tbsp water.