Fondant is a fun way to make decorative and beautiful cake creations. I only make and use it fresh though. It is much much better homemade. You will find that the more you work with it the better you will become at decorating with it. It opens up a whole new area of cake decorating. When you add colors to your fondant you will want to use gel food colors. The liquid color adds too much moisture and can make the dough tacky and too soft. If I know what color or colors I’d like for a planned project then I add them as I’m making the fondant. Colors can always be added later though as well.
This is a fondant recipe that I have been using for years. It works well but I always make it at least a day in advance and usually more like 3 days to a week in advance to give it time to rest. I have used it the same day in a pinch but I find it is very soft and much harder to work with this way. It really does wonderfully after resting. I originally found this recipe online but the website it belonged to is no longer around. I am not sure who to give credit to for this beautiful fondant.
I had always used corn syrup for this recipe so that is what I have listed in the ingredients. Right now I am living in Ireland and I have been unable to find corn syrup here but there is an abundance of golden syrup. I was a little nervous and hesitant at first to switch up the ingredients but I have found that the golden syrup works beautifully in this recipe as well. This recipe is great for covering cakes. I’ve used it for up to a 12 inch double layer cake. It also works well for making decorations such as cupcake toppers.
Once you have your fondant made be sure that you have a very smooth and clean surface to roll it out on. Also keep in mind that any jewelry such as rings or bracelets may leave marks in your fondant. When I am ready to use the fondant I always take off rings while I’m decorating.
Homemade Rolled Fondant Recipe
Great rolled fondant for beautifully decorated cakes!
- 1/4 cup cold water
- 1 Tbsp unflavored gelatin
- 1 tsp flavoring (vanilla or almond extract)
- 1/2 cup light corn syrup (I've also used golden syrup with success)
- 1 Tbsp glycerin
- 2 pounds confectioners sugar (you may need a little more or a little less)
- 1/2 tsp vegetable shortening
- I first get all the ingredients out and ready. I put the vegetable shortening in the 1/2 tsp so I don’t have to worry about opening it and getting it out with messy hands. I also lay out my cling wrap on a clean surface so it is ready for me to just drop the fondant on it and wrap. If I am using a food color I also get this out, open it and have toothpicks next to it so I am ready to add the color when it is time.
- Sift 1 1/2 pounds of the confectioners sugar into a large bowl.
- Pour the 1/4 cup water in a small bowl and sprinkle the gelatin over the top. The water needs to be cold to allow the gelatin to bloom. Let it rest for 2 minutes.
- Place the bowl in the microwave for 30 seconds on high until the gelatin has dissolved.
- Stir in the tsp of either vanilla or almond extract.
- Add the corn syrup and glycerin and stir until smooth. If it is not smooth and it seems you have a clump of corn syrup, place back in the microwave for about 15 seconds and stir again.
- Make a hole in the center of your confectioners sugar and pour the liquid mixture into it.
- Using a wooden spoon stir the mixture.
- Sift some of the sugar onto a clean work surface.
- sift more sugar into your bowl and stir in as much as you can into the mixture. Once it is too hard to stir turn it out onto the sugar covered surface. Sift a little more sugar on top and knead the dough with the sugar. You may not use all the sugar. knead until smooth
- Rub the vegetable shortening on your hands and knead it into the fondant. This should help it from being quite as sticky and it will have a nice shine at this point.
- Wrap the fondant in cling wrap and place it into a tightly sealed container so it doesn’t dry out.
If you are adding food gel then a good point to add it is when you are kneading the fondant before adding the shortening. Once you have incorporated the color you can add the shortening and then wrap the fondant.
If it does dry out you may be able to revive it by putting it briefly in the microwave, only a few seconds, and then kneading it again. Only heat it for a few seconds.
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