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It's frustrating to run out of fondant when you're in the middle of decorating a cake. Never run out again once you learn how to make your own fondant! Create classic fondant using gelatin, corn syrup, and shortening or make faster marshmallow fondant. You can customize your fondant by tinting it or adding a flavor extract. Then, roll it out or store it until you're ready to decorate.
Ingredients
- 2 teaspoons (1/4 ounce or 7 g) of unflavored powdered gelatin
- 1 ⁄ 4 cup (59 ml) of cold water
- 1/2 cup (170 g) of glucose syrup or corn syrup
- 1 tablespoon (18 g) of glycerin
- 2 tablespoons (28 g) of shortening or butter
- 1 teaspoon (4.9 ml) of vanilla extract
- 8 cups (1 kg) of sifted powdered sugar
Makes enough to cover 2 round cakes
- 1 10-ounce (280 g) bag of mini-marshmallows
- 2 to 3 tablespoons (30 to 44 ml) of water
- 4 cups (0.5 kg) of powdered sugar
Makes enough to cover a two-tiered cake
Steps
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1Hydrate the gelatin in water until it's firm. Pour 1 ⁄ 4 cup (59 ml) of cold water into a heat-proof bowl and sprinkle 2 teaspoons (1/4 ounce or 7 g) of unflavored powdered gelatin over it. Leave the gelatin to hydrate for 5 to 10 minutes. It should start to look thick and gel-like. [1] X Research sourceResist the urge to stir the gelatin and water since this could make the gelatin lumpy.
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Heat the gelatin over simmering water until it melts. Pour about 1 inch (2.5 cm) of water into a pan and turn the burner to medium. When the water begins to simmer, place the bowl with the gelatin in the pan so it sits over the water. Continue to heat the gelatin gently until it melts. [2] X Research source- You can stir the gelatin at this point to help dissolve.
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Stir in glucose, glycerin, and shortening. Add 1/2 cup (170 g) of glucose syrup or corn syrup to the melted gelatin along with 1 tablespoon (18 g) of glycerin and 2 tablespoons (28 g) of shortening or butter. Stir the mixture and heat it until the ingredients melt. [3] X Research source
- If you don't have glycerin, you can substitute vegetable oil.
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Set the bowl of gelatin on the counter and stir in vanilla. Turn off the burner and wear oven mitts to carefully lift the bowl out of the pan. Then, stir in 1 teaspoon (4.9 ml) of vanilla extract and set the mixture aside to cool until it's lukewarm. [4] X Research source
Variation: To make a different flavor of fondant, substitute the vanilla extract with another extract, such as almond, lemon, rose water, or orange.
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Stir the mixture into 4 cups (0.5 kg) of the powdered sugar. Put the powdered sugar into a large bowl so you have room to pour in the cooled gelatin mixture. Then, stir it well with a wooden spoon. [5] X Research source
- The mixture should look sticky and stretchy at this point.
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Mix in the rest of the powdered sugar as needed. Continue to stir in the remaining 4 cups (0.5 g) of powdered sugar, 1 cup (125 g) at a time. Depending on how firm you want your fondant, you may not need all of the powdered sugar. [6] X Research source
- You can stop adding the powdered sugar once it becomes difficult to incorporate.
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Knead the fondant until it's smooth. Sprinkle powdered sugar over your work surface and turn the fondant onto it. Then, coat your hands with some powdered sugar and knead the fondant until it's soft and easy to work with. [7] X Research source
- If you're in a hot or wet climate, you may need to add more powdered sugar as you work to prevent the fondant from sticking.
- If the fondant becomes too stiff while you're kneading, mix in a drop of water at a time until it softens.
Tip: To color your fondant, add a few drops of liquid gel food coloring. Mix in the color and add more until it's as bright as you like.
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Use the fondant or store it until you're ready to decorate. You can immediately begin rolling out the fondant to decorate a cake or wrap it tightly in plastic wrap. To prevent the fondant from drying out, brush it with a little vegetable oil before you wrap it. Then, store it at room temperature out of direct light for up to 1 week. [8] X Research source
- Avoid refrigerating the fondant because this will introduce moisture which could cause the fondant to become too sticky.
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Melt the mini-marshmallows with water in a microwave. Open a 10-ounce (280 g) bag of mini-marshmallows and pour them into a heat-proof bowl. Then, pour in 2 tablespoons (30 ml) of water and microwave the marshmallows for about 30 seconds or until they melt. [9] X Research source
- If you don't have a microwave, you can heat the bowl of marshmallows over simmering water.
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Mix 3 cups (375 g) of the powdered sugar with the marshmallows. Put the powdered sugar and melted marshmallows into the bowl of a stand mixer and turn it on low. Stir the mixture on low speed until it forms a ball. [10] X Research source
- If the fondant looks too sticky, add more powdered sugar.
Variation: If you don't have a stand mixer, stir the melted mixture and powdered sugar in a bowl. Keep in mind that you'll need to stir for several minutes until the powdered sugar is incorporated.
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Turn the fondant out and knead it for 7 to 8 minutes. Coat your work surface with powdered sugar. Then, grease your hands and a spatula with vegetable oil so you can scoop the fondant onto your work surface. Knead the fondant until it becomes soft and smooth. [11] X Research source
- If your fondant feels too dry, mix in about 1 ⁄ 2 tablespoon (7.4 ml) of water until the fondant loosens a little.
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Roll out your fondant or store it for later. If you'd like to cover a cake or cupcakes with fondant, you can start rolling the fondant on your powdered sugar-coated work surface. If you'd like to put the fondant aside, spread a little vegetable oil on the surface of the fondant and wrap it tightly with plastic wrap. Keep the fondant at room temperature for up to 2 weeks. [12] X Research source
- Put the wrapped fondant in a cool part of your pantry that's out of direct light. You shouldn't refrigerate the fondant because it will introduce moisture that could make the fondant sticky.
- There are different methods to roll fondant without letting it stick. [13] X Research source
- You can use powdered sugar or cornstarch as a base instead of flour. [14] X Research source
- Or you can roll it between parchment papers. [15] X Research source
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Community Q&A
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QuestionI do not have a microwave. What is the best alternative?Community AnswerYou could try to melt the marshmallows on a stove. Keep it on very low heat and stir until melted. Be careful not to burn the marshmallows or yourself.
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QuestionHow do I flavor the fondant? I'd like to make a key lime fondant.Community AnswerYou can add extracts (vanilla, key lime, etc) when you add the water to the marshmallows. Melt the marshmallows in the microwave then stir in the 1/4 cup of water and about a teaspoon of whatever extract you'd like and stir til the mixture is smooth and then continue with the steps of the recipe.
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QuestionWhat else can I use instead of shortening?Community AnswerButter. Unsalted preferably, it's really just used to lube up your hands and the counter so the sticky mixture doesn't adhere to your counter or stick to your hands.
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Tips
- You can make sprinkles by rolling the fondant and cutting it into tiny shapes. Leave the sprinkles to dry for a few hours so they harden.Thanks
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Thanks
- Try using colored marshmallows to make pale colored marshmallow fondant.Thanks
Tips from our Readers
The advice in this section is based on the lived experiences of wikiHow readers like you. If you have a helpful tip you’d like to share on wikiHow, please submit it in the field below.
- If you don't want to use shortening because you're vegan or vegetarian, you can also use olive oil.
- If you knead the fondant more slowly it can have a better texture overall.
- Let it sit overnight to get a perfect fondant!
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Things You'll Need
Classic Fondant
- Heat-proof bowl
- Measuring cups and spoons
- Pan
- Spoon or spatula
Marshmallow Fondant
- Measuring cups and spoons
- Heat-proof bowl
- Microwave
- Spoon
- Spatula
- Stand mixer or mixing bowl
References
- ↑ https://www.davidlebovitz.com/how-to-use-gelatin/
- ↑ https://www.biggerbolderbaking.com/how-to-make-rolled-fondant/
- ↑ https://youtu.be/m3CFFM9mnJI?t=41
- ↑ https://youtu.be/m3CFFM9mnJI?t=46
- ↑ https://www.biggerbolderbaking.com/how-to-make-rolled-fondant/
- ↑ https://youtu.be/m3CFFM9mnJI?t=75
- ↑ https://youtu.be/m3CFFM9mnJI?t=82
- ↑ https://www.bhg.com/recipes/how-to/bake/how-to-make-fondant/
- ↑ https://youtu.be/bxhJ--ZKRws?t=54
- ↑ https://www.biggerbolderbaking.com/how-to-make-marshmallow-fondant/
- ↑ https://www.biggerbolderbaking.com/how-to-make-marshmallow-fondant/
- ↑ https://www.biggerbolderbaking.com/how-to-make-marshmallow-fondant/
- ↑ https://www.prorestaurantequipment.com/blog/tips-and-tricks-for-rolling-fondant/
- ↑ https://www.prorestaurantequipment.com/blog/tips-and-tricks-for-rolling-fondant/
- ↑ https://www.prorestaurantequipment.com/blog/tips-and-tricks-for-rolling-fondant/
About This Article
Article Summary
X
To make classic fondant, start by putting the gelatin in a bowl and heating it over simmering water until it melts. After it melts, stir in glucose, glycerin, and shortening. Then, remove the bowl from the heat and mix in almond extract. Next, pour the liquid mixture into a bowl of powdered sugar and stir everything together until the fondant forms. Finally, knead the fondant on a surface sprinkled with powdered sugar until it gets smooth. You can use it immediately or wrap it in plastic and store it at room temperature for up to 1 week. To learn how to make marshmallow fondant, scroll down!
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- "What stood out to me was the question and answer about how to flavor it. I do not like the flavor of fondant."
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