How to Make Fondant in Your Kitchen

Fondant is one of the most-used ingredients in cake decorating, and it is a shame that too many people pay high prices for it. This severely cuts into your profits as a cake decorator, and is not necessary when fondant is so easy to make!

How to Make Fondant at Home

Are you ready to learn how to make a beautiful and flawless fondant in your own kitchen? Here are some tips to get you started – as well as a tasty recipe!

– Don’t ever freeze or refrigerate your fondant, the moisture inside the fridge or freezer can destroy the fondant.

– Use a silicone rolling pin when rolling out your fondant instead of a wooden rolling pin to prevent unwanted stickiness.

– If the fondant edges (after rolling out) seem to be a little dry or are cracking, rub on some vegetable shortening in small circular motions.

Fondant Recipe

To start off you’re going to need the following ingredients:

  • 1 tablespoon + 2 tablespoons of Unflavored Gelatin
  • ¼ cup of cold water
  • ½ cup of glucose
  • 2 tablespoons of vegetable shortening
  • 1 tablespoon of glycerin
  • 8 cups of Confectioners Sugar sifted

*Makes enough fondant to cover one 10 inch round.

how to make fondant
Step 1- Add cold water to gelatin and let it sit until it thickens (usually less than 1 minute).

Step 2- Put gelatin into the bottom of a double boiler and melt it.

Step 3- Add glucose and mix well.

Step 4- Stir in shortening and just before it melts remove it from the heat and add the tablespoon of glycerin.

Step 5- Right now is the best time to add the flavoring and/or color. Just mix it right in and allow mixture too cool until it’s lukewarm.

Step 6- Put 4 of the 8 cups of Confectioners sugar into a bowl and make a well.

Step 7- Pour lukewarm gelatin mixture into sugar well and stir until stickiness disappears.

Step 8- Knead in remaining sugar until fondant is smooth, pliable and doesn’t stick to your hands.

*If fondant is too stiff at first, add more sugar a pinch at a time. If it continues to stay hard, add water one drop at a time.

Step 9- Use fondant immediately, or wrap it in  plastic wrap, and place it in an air tight container. Store the container in a cool, dry place.

*Never refrigerate or freeze your fondant!!!

Step 10- Knead the fondant for about 5 – 15 minutes before you use. you want a pliable, smooth texture.

how to make fondant

You now have your very own fondant for a fraction of the cost, and can make more cakes!