Fondant will always be considered one of those really “scary” elements that only experts can use. That is not to say that if you have never used fondant you can just jump in and start using it. There are still techniques to using fondant properly.
However, that doesn’t mean you shouldn’t be prepared for the day when you are ready to use fondant for your very first 3D cake. I have a few variations that I have found work well. I am going to include serveral recipes here that you can choose from.
Some are more complex than others, but with that complexity you get a longer lasting fondant that can be worked and reused. This is the key with fondant. If you are needing to cover a cake, a simple fondant recipe will work well. If you want to create shapes and decorations for a cake, you want to use a different recipe that will create a more “traditional fondant”
Baking Tip: As With Any Baking Recipe. It is very important, the first time, to use the exact amounts for best results. After that, you can test and tweak to your liking.
BEFORE YOU BEGIN. DO YOU HAVE THESE ITEMS?
ELECTRIC MIXER (YOU COULD ALSO MIX THIS IN A LARGE BOWL BY HAND, BUT ELECTRIC IS THE WAY TO GO)
LARGE MIXING SPOON (WOOD OR PLASTIC IS FINE)
MEASURING SPOONS AND CUPS
FINE MESH STRAINER (FOR SIFTING THE CONFECTIONERS SUGAR)
ROLLING PIN (WOODEN OR NON-STICK)
SARAN WRAP AND ALUMINUM FOIL (WE WILL USE THESE FOR WRAPPING AND SEALING THE FONDANT)
FOR “TRADITIONAL FONDANT” RECIPE – 2 SAUCEPANS (YOU ARE GOING TO MAKE A DOUBLE BOILER, OF COURSE IF YOU HAVE A DOUBLE BOILER, EVEN BETTER)
OPTIONAL – (CORN STARCH OR CONFECTIONERS SUGAR FOR ROLLING FONDANT)
Easy Butter Fondant Recipe
- 1 CUP Light Corn Syrup
- 1 CUP Vegetable Shortening
- 1/2 Teaspoon Salt (If using Sea Salt, make sute to use finely granulated)
- 1 Teaspoon Vanilla Extract (If you want a White-White Fondant – Use Clear Vanilla Extract).
- 2 Lbs Confectioners Sugar (Usually 1 bag)
- Begin with grabbing your large bowl or electric mixing bowl and add the Shortening and Corn Syrup. Stir them together until combined. Now mix in the salt and vanilla (remember to use clear vanilla if you want a White Fondant). Stir this together until all ingredients are combined fully.
- Now comes the fun part. First sift all your confectioners sugar into a large bowl (this is important for really perfect fondant). Now slowly add the confectioners sugar to the other ingredients. Never dump all your confectioners sugar into a mixture. Two things will happe if you do. First it will create a big sugar cloud, second it will clump together. Instead add the confectioners sugar gradually until the mixture forms a stiff dough. This will take a lot of elbow grease if you mix by hand. I recommend using the electric stand mixer (you can use either the dough hook or paddle attachment). Make sure to mix the dough at the lowest setting on your mixer.
- If your dough is still sticky after you have added all the confectioners sugar, you can gradually add more until the dough is no longer sticky (make sure not to add to much though).
- The fondant is done when it pulls away from the sides and looks very smooth.
- When you are ready to use the fondant dough, make sure it is at room temperature first. (The next step is optional as I have never had a problem with rolling fondant without dusting my surface with corn starch or confectioners sugar first.)
- As this may be your first time, prepare your rolling surface by dusting it with confectioners sugar or corn starch first. Do not use too much or you run the risk of making your fondant really stiff.
- If you are planning on coloring your fondant, then you will want to knead in some food coloring before you roll it flat. I recommend using gel food coloring. The liquid kind can cause your fondant to break up due to the excess water.
- When you are ready, roll the fondant with your favorite rolling pin. Try to keep the thickness at 1/4 inch for most uses. Any thinner and you run the risk of it breaking and ripping.
Easy Fondant From Marshmallow Recipe
- 1/3 Cup Shortening (This will be for kneading the fondant dough)
- 1 Package (16 ounces) Marshmallows
- 4 Tablespoons Water
- 1 Teaspoon Vanilla Extract (Use Clear Vanilla For White Fondant)
- 2 Lbs (1 Pkg) Confectioners Sugar
- Place the shortening in a small bowl and set aside for later use (it will be used during the kneading process).
- You can either do the next step on top of your stove, or in your microwave to melt the marshmallwos. Remember if you use the microwave that the marshmallwos will puff up. Either use a medium saucepan or a microwave safe large bowl to melt the marshmallows.
- When the marshmallows start to melt (about 1 minute in the microwave, or 2-3 minutes on medium heat). Once the marshmallows have melted, remove from heat and add the water and vanilla to the mixture and stir it together until the mixture is smooth.
- Prepare for the addition of the confectioners sugar by sifting it with your favorite strainer. Now slowly add the confectioners sugar in 1/2 Cup increments. Keep stirring and adding confectioners sugar until the mixture begins to form a sticky dough
- Save about 1 Cup of Confectioners Sugar for rolling the fondant dough. At this point your dough will be quite stiff, this is normal and you are on the right track.
- Now prepare for lots of kneading to get the correct consistency for fondant dough. Begin by rubbing your hands with the shortening, don’t overdo it, we just want to knead the dough and not have it stick to our hands.
- Prepare your kneading surface with the confectioners sugar. Now knead the dought until it starts to become pliable and loses its stiffness. This can take anywhere from 5 to 15 minutes, depending on how well you knead the dough. It will eventually become softer and easier to work with.
- This fondant requires a resting period, which means letting it set overnight in a refrigerator, this will help everything come together and not break down when used. Wrap the dough with plastic wrap, make sure it is tightly wrapped. If air gets in it will harden the fondant.
- When you are ready to use the dough, you need to first let it warm to room temperature first. This can take about 45 minutes (depending on the batch size).
- If you want to color your fondant, you should use a gel food coloring and knead the color into your dough (you may want to use disposable gloves to knead the coloring in, but what fun is that 🙂 ).
- Now prepare your rolling surface with a dusting of confectioners sugar or corn starch and grab your rolling pin. Roll the fondant until it is about 1/4 inch thick, any thinner and you can run the risk of it breaking and tearing. As you get more comfortable you can try rolling it thinner.
“Traditional Fondant” Recipe (you will need glycerin and glucose for this recipe. Any specialty store like Michaels will have it in stock)
- 1 Package Gelatin (unflavored, no J-E-L-L-O)
- 1/4 Cup Cold Water (Try to use filtered water too)
- 1/2 Cup Glucose (You can buy this at Michaels or similar stores)
- 1 Tablespoon Glycerin (also buy at Michaels)
- 2 Tablespoons Vegetable Shortening (Try to get Non-GMO)
- 1 Teaspoon Vanilla Extract (for white fondant use clear vanilla extract)
- 8 cups Confectioners Sugar
- 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 the lukewarm gelatin mixture. Mix in sugar and add more a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the 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.