Homemade Fondant

I promised to post the fondant recipe I used for my cake-decorating projects quite a while ago. Well, I guess it’s better late than never.

If you’ve ever sampled a store-bought, ready-to-roll fondant (I’m speaking about the most readily available “wonderful” Wilton product, in particular) you will understand why I decided to master a home-made version. Among other “cons” were the awful smell (intense shortening-like), and the long list of the preservatives and artificial ingredients on the package. It still would be probably acceptable if the molded decorations were considered as décor only. But, on contrary, kids prefer to start from the fondant-made stuff; they always eat the fondant first.

If you’ve never worked with the fondant before, then disregard my criticism above and buy a small package. Do not use it on your cake, but get a feeling of the right density and texture. The fondant should be “soft but firm”, if it makes any sense. I learned from my own mistakes, and don’t want you to repeat mine. First recipe I used called for the exact amount of icing sugar to be incorporated. So, I trustfully kneaded it all into my fondant. That fondant ended up in the garbage bin. It was too dry and stiff to work with. The icing sugar quantity should vary; it depends on the weather conditions. Sometimes, I have a couple of ounces of icing sugar left over; other days I use it all.

The recipe below is adapted from Toba Garrett.

Makes a little bit over 2 pounds, enough to decorate a 9 to 10-inch cake


  • Up to 2 lbs confectioners’ sugar
  • 1 tbsp (1 envelope) unflavored gelatin
  • ¼ cup cold water
  • ½ cup light corn syrup
  • 1 tbsp glycerin
  • 1 tbsp vanilla extract (if you need a snow-white color, use a clear vanilla extract (unfortunately, it’s artificial))
  • ½ tsp white vegetable shortening


Sift 1 ½ pounds of the confectioners’ sugar into a large bowl. Make a well in the center and set aside. Transfer the rest of the confectioners’ sugar into the sieve and set aside as well.

Sprinkle the gelatin over cold water in a liquid measuring cup or in a medium bowl. Let it stand for two minutes to soften. Place the bowl into a saucepan with barely simmering water until the gelatin dissolves, or microwave for 15 seconds on High (the time depends on the power of the microwave; the gelatin should be melted but not boiled ). Do not overheat.

Stir in the corn syrup, glycerin, and the vanilla extract. Return to the microwave and reheat for another 15 seconds on High. Stir again. The mixture should be smooth and clear.

Pour the glycerin mixture into the well in the icing sugar and stir with a wooden spoon until combined. The mixture will be very sticky.

Sift some of the remaining icing sugar over a non-stick silicone mat and transfer the sticky fondant from the bowl onto the mat. Sift a little bit more icing sugar over the fondant and start to knead. Wear disposable gloves if you have them. Or, better yet, plan ahead and buy the gloves before you start. Gradually add more icing sugar as you knead; use a plastic/silicone pastry scraper to lift the fondant that sticks to the mat. You aim to get a smooth, pliable mass; firm but soft. Rub the vegetable shortening into your palms and knead it into the fondant. This relieves the stickiness of the fondant.

Wrap the fondant tightly in plastic wrap twice, then place in a plastic bag. Allow the fondant to rest for 24 hours before using. I can’t confirm a long storage life since I always use it within 2 or 3 days; I store it at room temperature.

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150 Responses to “Homemade Fondant”

  1. thanks for this fondant recipe. As you said the storebought ones taste awful apart from having lots of preservatives. Usually I make my own too. But I don’t use glycerin and I use glucose instead of corn syrup. I ll try this one next time :) Thanks for sharing. That cake looks so so nice :)

  2. So here is a question for you. I am a vegetarian and don’t eat gelatin because, well, it’s not vegetarian. I know fondant is not necessarily meant to be eaten but I have two young boys who will eat anything sweet that comes within their sights. Is there a way to make this without the gelatin? Thanks for considering.

  3. Natalie, thank you! If you make it, please, let me know how you liked it comparing to yours.

    Dana, I would go with marzipan instead. It can be rolled, colored, hand-molded. It tastes better than even a home-made fondant. The cost is higher though… But the marzipan can also be made at home which would reduce the cost a bit.

  4. OMG, that cake looks beautiful! What gorgeous and refined decorations!



  5. I have never bought fondant nor worked with it. I have wanted to, but just haven’t yet. You are right in thinking it may be good to get some to feel the texture. But I cannot imagine what it takes to preserve something like that. Thanks for your recipe!

  6. The cake looks beautiful! Thanks for the tips on homemade fondant.

  7. Thank you so much for this! I made a marshmallow fondant once, as well as a huge mess :) This one sounds a lot easier and what’s more important looks amazing!

  8. I am bookmarking this fondant recipie, i’ve been looking for one for so long.
    We don’t get cron syrup, can i use honey instead of them?

  9. Rosa, thank you!

    Gretchen, you are very welcome!

    Cory, thank you very much! And you are welcome :)

    Marija, thank You for the complement :) I found it’s quite easy to work with. I hope your next attempt will be more successful.

    Happy Cook, honey is not a substitute for corn syrup, but liquid glucose is. The glucose can be found in a cake decorating store or in a regular pharmacy.

  10. Very pretty cake! If I ever need fondant I’ll try this recipe. I usually use marzipan though.

  11. i battled wilton’s fondant once and never returned. perhaps i should try again with a homemade version–i could only possibly do better than i did that first time. :)

  12. This is one of the prettiest cakes I’ve ever seen! I’m definitely trying the homemade fondant. Hopefully my results will be the same. Bravo!

  13. This is brilliant information Vera! I did recently buy a pkg. from Wilton and felt it was stiff and old.. and cracked when I worked with it! I was only able to salvage a few decorations. Thank you for this recipe! I can’t wait to try it! Ciao..

  14. beautiful cake!

  15. I haven’t done any decorating for a few years, but my best fondant was the traditional one from Joy of Cooking, (Rombauer).
    There’s nothing artificial in it, no high-risk, over-used ingredients like corn syrup, etc.
    It doesn’t take much of a knack to get it right, just following instructions and a little confidence. Maybe someone else has a similar experience with it?

  16. I’ve never made my own fondant at home before; I thought it was too much work. Maybe that’s why I hate fondant covered cakes so much. Kudos to you for braving the fondant challenge and making it all at home!! I see you did a fantastic job with the fondant!! Smooth, pliable and completely flawless!!

  17. Thank you for this recipe!!!! I always use marsmallow fondant and I’m searching for another recipe, but I always fail with everything I’ve tried for the moment.

    This fondant looks so smooth and perfect…

  18. The answer to my dreams…this is just the right thing for me Vera. I often read how everyone buys there own fondant, & sit back & think how lucky they are to get so much readymade, while I’m usually labouring from scratch! But this is SO WORTH IT!! Absolutely flawless. A friend just got me Peggy Porschen’s book – Pretty Party Cakes, as a present & it has some stunning cakes using fondant.SIGH…thank you for such a visual treat!

  19. Absolutely beautifully decorated cake!
    Your fondant looks perfect too. I did buy some just before xmas to decorate some cupcakes, but we didn’t eat the decoration as it was a bit nasty, lol!

  20. OH! It’s so perfect looking! I’ve never made my own, but’m bookmarking this recipe! I usually buy a very good one (no stange ingredients) and a good flavour (tastes like marshmallow), so I never had the need to buy it. But it’s allways good to know!

  21. First, I’m so glad you posted the recipe. I couldn’t agree more regarding the store bought fondant and I’ve been wanting to try a little more cake decorating.

    Second, I love, love, love the cake! I am obsessed with snowflakes. The cake is gorgeous!

  22. What a beautiful cake, Vera! I’ve never made my own fondant. One day when I feel like truly pulling up my sleeves, I will attempt a cake entirely from scratch :) In the meantime, do tell, how did you shape the snowflakes? I love them. Did you use cutters? They look rather large.

  23. Thanks for the recipe and tips here. I never knew that storebought fondant had an “off” taste. I’ve never used fondant, but admire cakes that have it. Yours is beautiful.


  24. Thank you for the recipe and all the wonderful information. :)

  25. Thank you so much for sharing this!

  26. Vera,

    What a simply gorgeous cake! I’ve done some cake decorating and the fondant taste issue is always a biggie. I’m a great fan of Toba Garrett’s books and her artistry. Thanks for sharing this!

  27. My first time here…your cake decorations are absolutely awesome!! And that doll cake is nothing short of stunning! Can you pls share how you sculpted the doll…I have made doll cakes but have always stuck the doll pin..would love to do the doll as well!

  28. Linda, I share your love to marzipan, but my little one has a nut allergy :(

    Grace, good luck :)

    Dragana, thank you very much!

    Laurie, this package of yours must have been expired or maybe the seal has been broken… You are welcome.

    Aran, thank you!

    Ameia, thanks for sharing. Maybe I’ll give your recipe a try one day.

    Christy, I prefer not to eat the fondant myself either :) But the covered cakes are so much easier to transport; that’s what I love the fondant for.

    Morgana, I hope this recipe will work for you. Thank you!

    Deeba, thank You! I love this book of Peggy Porschen :)

    Nicisme, thank you! The store-bough one is certainly nasty :)

    Rita, thank you! How lucky you are :)

    Camille, thank you very much!

    Y, thank you! I used rather large cookie cutters :)

    Kate, thank you!

    Dragon, you are very welcome!

    Lisa, you are welcome!

    Lisa, thank you very much! Toba is surely an artist, no doubt about it.

    Aquadaze, thank you very much! I’ll post some details on the princess cake, but I can’t guarantee it will happen in January, I’m quite busy now.

  29. Maravilloso!!!!!

    Great cake, Vera!!!


  30. Ana, thank you!

  31. WOW…the cake looks awesome..n the fondant recipe..simple…easy or not..i will hve to try…have been wanting to make fondant at home for long now…will try this for sure!

  32. Vera,
    This is absolutely amazing and extremely chic !

  33. hi from turkiye;

    i want to try your recipe but i don’t know
    2 lbs confectioners’ sugar is how much gr ???

    can you say tell pleaseeeeee?????

  34. Navita, Anne, thank you very much!

    Seda, 2 lbs = 908gramm.

  35. how gorgeous — i tried this once, but it was dry and impossible top mold without cracking. i will try your recipe next!

  36. Hi,
    Magnifique :-) Bravo !!!

  37. do fondant decorations expire?

  38. Jay, I wouldn’t recommend to keep it for a couple of years, that’s for sure. Treat it the same as you do hard candies.

  39. I was searching for a homemade fondant recipe as my daughter has become obsessed with Cake Boss and wants us to try some baking. The recipe you’ve provided seems perfect, and your snowflake cake is incredible!! I’m definitely checking out more of your site. Thanks for sharing. :-)

  40. Hi, I can not find Glycerin. Can I make fondant without glycerin? Thanks a lot. Hope you reply.

  41. Tran, you can omit the glycerin. The addition of glycerin makes the fondant a little softer allowing you a longer working time.

  42. I just tried your recipe and I must confess I was screaming my first go around, haha! I totally failed but dusted my self off and tried again :) The second time was much more successful :) The fondant turned out beautifully and is now resting for me to use tomorrow! I usually buy fondant and just recently began making mm fondant. MM fondant tastes good but does not cover well, it breaks apart much easier. By the looks of your cake I am confident this fondant will work much better! You are so talented I love all your cakes, thanks for sharing!

  43. Lisa, patience always pays off! Good luck with your project. And thank you for your kind words and the feedback.

  44. This recipe sounds nice and simple – perfect! One question though – am I able to make this using a stand mixer? or will it over-mix and make the fondant too gummy and hard to spread?

  45. April, I find it’s easier to mix by hand using a wooden spoon, but you sure can use a stand mixer on low speed if you prefer.

  46. Baking is such a blast and I was really excited to come across your site when looking for a homemade fondant recipe. I will be baking some cupcakes and attempting a quilted fondant cover with single large initials on the cupcakes. You have amazing treats, thank you so much for sharing with everyone! If you have any other fondant art tips please share. Thank you!

  47. Thanks Vera! I cannot source corn syrup in my country. As advised by you I would have to use liquid glucose. I love using fondant but have always bought Bakel’s brand. Your snowflake cake is so elegantly beautiful. So simple yet so awesomely handsome!

  48. Hi I would love to try this recipe I just have a question is there any certain unflavored gelatin that you use? Also can it be found in any grocery store?
    Thank you! I can’t wait to try this recipe…..seems like the best ones I have found!

  49. Sherri, I use the most common Knox powdered gelatin available everywhere in North America. Look for it in the “Baking needs” isle.

  50. Hi Vera,

    Your blog is very amazing. Do you imagine that your blog is read in Ivory Coast? (West Africa)

    I want to make a 3D car cake for my little boy 2nd birthday.
    I twice try to make your homemade fondant recipe, and this was a beautiful mess each time. I only replaced the corn sirup by glucose which is more available in my country.

    My problem is that my fondant is not as smooth as yours and it is very difficult to spread (too sticky). Does the fondant be thick? In my country, there are different types of confectioners’ sugar. Do I have to use a particular type?

    Excuse me for my bad english. I am a frenck speaker.
    Thanks for your answer

  51. Danielle, thank you very much for your words!
    Fondant is sticky, but should be workable. If the weather is hot and humid, it makes the matter worse. Maybe, you could add a bit more icing sugar to it. The icing sugar I use is the most common available here, with some cornstarch added to prevent caking.

  52. hi there,
    I was just wondering if you could use aagar aagar instead of the gelatin becuase I cant have it… thanks and your cake looks beautiful!!!

  53. Hi Vera!

    The search for a good fondant recipe has led me to your amazing blog. Honestly, I’ve looked through most of your beautiful entries in just a few days. Anyway I have worked with store bought fondant many times. I started out buying the forbidden Wilton, with pretty poor results. I moved on to the more expensive, slightly better tasting Satin Ice brand for the last couple of years, but man this stuff sure gets expensive.

    I have wanted to try homemade fondant for a while, but like many others, feared it was too complicated. I just finished my first batch of your recipe and all went well. It is wrapped and ready for its 24 hour nap. I used up all of the icing sugar. The fondant was smooth, soft, pliable and firm, but maybe just a little softer than the store bought fondant. Once I rubbed in the shortening, it was easy to handle. But at this point I do think it just a tab bit too soft to roll out easily. Will it firm up slightly during the 24 hours? Is that what the 24 hours is for? Thanks for your time!!

  54. Hi Vera,

    I used your advice and my fondant is more soft and pliable. Thank you so much!

  55. Wow I’m 12 and I love to bake and I always watch cake boss I always thoought fondant was something u had to buy I guess not well thanks you for the recipe

  56. Hi,
    I just tried your recipe today. After finishing my 1 kg of sifted icing sugar, it felt kind of soft, so I added more sugar(maybe 100 or 150 grams). I think the “dough” came out pretty good. I will let it stay for 24 hrs hoping that some of the sugar will disolve more and that the consistency of the “dough” will harden a bit. I kneaded like u would kneed bread, will let u guys know if i will be able to roll it out.
    Just a reminder: i did not use glycerin, i used sunflower oil (same quantities) since i did not find glycerine.
    I did tried some stars(couldn’t help it…lol), which turned out fine, and after 1/2 hour thay dried perfectly..

  57. Yesterday, I made fondant using a recipe that is almost identical to this one. It turned out great. The only “problem” is that the fondant got a little bit moist and shiny after I put it on the cake and put the cake in the fridge. This was fine for my cake but I think that sometimes it’s nice to have a matte looking cake. Any suggestions on how to prevent it from looking shiny? Also, how should I store the leftover? I made 2 batches and only used about 1 1/4 of it.


  58. Hi! I made fondant today and the recipe I used was nothing like this. It was a lot of hard work, a huge mess, and by the time I got to the finished product it wasn’t enough to even attempt to cover a cake! I would really like to try this recipe soon. I was wondering if I could use anything else in place of the glycerin and if not I’d like to know where to buy the glycerin. The only place I’ve ever seen it is in the beauty section of our local pharmacy! lol Thanks so much for this recipe and your cake looks so beautiful!


  59. Hi,

    The cake looks amazing!!

    Im brand new at making fondants and this recipe sounds wonderful. Ive only made the marshmallow one till now. Where can I get glycerin from? Is this the same thing that is available at drug stores? Is there any substitute for light corn syrup?


  60. Suzy, don’t refrigerate your cake, store it in a cool place instead. Otherwise, temperature and humidity change will cause it to sweat and shine when you remove the cake from the fridge. Or you can refrigerate it but make sure to set the fridge on the lowest setting and don’t cover the cake.

    Emily, I get the glycerin from a cake-decorating supply store. I know Michaels sells Wilton’s glycerin. By the way, I think the one from the drug store, if it’s pure glycerin, will work just the same.
    It can be entirely omitted, although the glycerin makes fondant a bit softer and buys some extra working time.

    Mehw, as for the glycerin, I’ve just answered to the same question
    Emily asked. You can use liquid glucose instead of the corn syrup.

  61. Hi,

    Thanks for the reply. Tried this recipe just but Ive used over 2 pounds of icing sugar but I just cant get it to firm up and I didnt use glycerin. Could it have anything to do with the weather? Its really hot and humid today.


  62. Mehw, don’t mention it. Your weather is the worst possible for such project.
    Air conditioning would certainly help.

  63. Wonderful!!! Thanks for sharing this wonderful recipe. I’ve tried it and it turns out great. I was looking for a recipe that didnot use liquid glucose(I couldn’t get it since it was out of stock) and raw eggs. Thanks again :)

  64. Hi, this is such a beautiful cake! i wish i had such talent :) i tried making some fondant at home but it was crumbly and dried up fast. also, it broke when i tried to pick it up after rolling it out. I’ll definitely try your recipe hoping that this time i could make it right :) … just one thing; i can’t find any liquid glucose OR corn syrup in my country. Can you suggest a substitute? Thanks :)

  65. I’m 29 and I’m challenged when it comes to cooking EVEN w/ a recipe! I can count on one hand how many batches of cupcakes or cakes I’ve made in my life! I followed this recipe for my first fondant cake ever. I did have to knead for abt. 45 minutes or so but well worth it! My first cake is a looker! :)

  66. Hi, your cake looks amazing! i was wondering if there was a substitute for the corn syrup, because we couldn’t find any… the same with the glycerin… also, what is vegetable shortening? i don’t want to sound silly, but i have never heard of it over here in Australia… could someone please enlighten me? thanks,

  67. I just now seen the reply!! Thank you so much! I can’t wait to try this recipe!! :)

  68. Made up my mind . I will be using this recipe. I used Wilton ready to use for my daughter’s birthday cake last year but it was not tasty at all. I tried the the marshmallow fondant first but stressed me out too sweet. This time I am using this recipe my niece and nephew b day party coming up.

  69. Elva, good luck and happy birthday to your niece!

    Sarahbeee, sorry I missed your comment. You can use liquid glucose instead of corn syrup. You can omit the glycerin, or ask about it in a pharmacy, they should have it. Vegetable shortening is fat derived from vegetables, as the name implies.

  70. I’m so excited to use this recipe; however, I do need to make it about five days in advance due to classes. You said you’ve stored it for 2-3 days. If there was not much of a difference do you think five day storage would be possible? Perhaps in the refrigerator? Thanks so much for posting this recipe!

  71. Tay,

    I wouldn’t put it in the refrigerator, I think it should be fine at cool room temperature for 5 days.

  72. Thanks! :)

  73. Hey Vera,

    Thanks for making this recipe available. I live in Hawaii and being that things aren’t easily available, I can only purchase fondant from Wally-World, (wallmart) about $17 for 2lbs and it doesn’t taste so great!

    This is awesome! although, with our humidity, I always end up using more than 2lbs of sugar though!

    Personal note on the shelf life… after I made the first batch, I had to go out of town, and forgot about it (I had only made it to experiment a bit). Came back a few days later, and completely forgot about it! A few weeks went by… don’t really recall how many, and lo and behold, it was still good.

    How’d I store it? wrapped in saran wrap, in an airtight container, in a cool dark place. Although it will a little hard at first, just kneed it a bit and it comes back to life.
    Just my two cents!

    Thanks Again!

  74. I have been looking for a food fondant recipe and your’s seems perfect! Your cake is sooo sooo gorgeous!

    I do not get vegetable shortening in my country – do you think I can leave it out?

    Thanks Ruchi.

  75. My 11 yr. old daughter made this tonight and so far, it is so much easier to work with than the marshmallow fondant. This will be her 2nd fondant cake (for a cake contest)and I hope it will look beautiful when she colors it tomorrow.
    We did not use the shortening as Zoe said it is not necessary. So far, it feels and looks just right.
    Thanks for the recipe!

  76. I’ve been practicing fondant cakes and am getting better each time, but it is trial and error. I’ve learned that it definitely helps to have the cake crumb-coated and then refrigerated for it to set up. I do a second coating that covers everything and then put that in the refrigerator, too. Some sites suggest painting an apricot glaze on the buttercream surface to give the fondant something to stick to, since the buttercream has crusted. Do you agree? I haven’t tried that, and I have had issues with air bubbles under the surface. Do you roll your fondant to about 1/4th of an inch thick? And how many days in advance can you cover a cake and still have it look and taste good? Thanks for your help!

  77. Hi,
    Your cake looks really beautiful. I want to try the fondant recipe as soon as possible, only problem I can’t find edible glyderine here. What can I use instead of glycerin.

  78. Hello again,
    I found Glyceryl Monostearate, in the section for baking. Can I use it instead of glycerin for making this lovely looking fondant. If yes, how much should I use, it is in powdered form.

  79. Pat, I never use crusted buttercream. When I’m ready to wrap a cake in fondant, I take it out the fridge and, using a small sponge (designated for this purpose only), apply clear alcohol (usually kirsch or white rum) all over the cake surface. Make sure the sponge is squeezed, so only necessary amount is applied. Don’t use a brush, since it will leave some dry areas causing air bubbles to appear. The alcohol not only acts as a glue, but also sort of disinfects the surface, which is an additional plus with decorated cakes that have to be stored for several days. As for the storage, it depends on the cake and the filling. Buttercream-filled cakes can be kept at cool room temperature for a day, or refrigerated (make sure it’s a low setting) for several days.

    Ujwala, thank you. I’ll be honest, I’ve never used glyceryl monostearate, so I can’t give you an advise here. You can omit the glycerin altogether.

  80. Hi.
    I am planning to try your recipe this weekend but I have a few questions,is there a way to add food coloring to make different color fondant? Do you know how i can make a colored fondant? Is there a certain food coloring you recommend?

  81. Elizabeth, after you make your fondant, color it by kneading in a little bit of concentrated paste food colors.

  82. Vera, thank you for your help. I made a cake this past weekend, but hadn’t seen your reply at that time. The fondant looked good, but did not stick to the side of the cake–when I sliced it, it popped away. I’ll give your alcohol idea a try! Thanks.

  83. Okay, new problem: I had found a nice butter cake recipe that I tried that came out denser than a pound cake. It calls for 3 sticks of butter, 1 cup of milk, 2 cups of sugar, 5 eggs, 3 cups of cake flour, vanilla, and only 3/4 of a teaspoon of baking powder. Guessing that there was way too little baking powder, I increased it to 3 teaspoons and found the recipe worked much better–in a cupcake. It was light and tasty. Nice crumb. When I baked the batter in one 12 inch pan, however, the outside cooked nicely while the center was all bubbly-looking and sunken. Even though the center was cooked (skewer came out clean), I definitely had a sinking problem. I baked at 350 degrees and used a flower nail in the center to act as a heating core. I’m checking the accuracy of my oven tonight, but any other ideas would be appreciated!

  84. Pat, I think your cake was a bit underbaked. 12-inch pan is a large pan, I would rather let the cake sit in the oven for a bit longer. If the top browns too quickly, cover it very loosely with aluminum foil. And maybe, a heating core would do a better job instead of flower nail.

  85. Hi,
    Your cake looks fantastic. Looking at this picture of your lovely cake makes me want go into my kitchen and get started with my fondant.
    One thing I wanted to ask is I don’t have glycerin and I wanted to know what are the substitution for it.


  86. HI i found a great pre-fondant at my nearest Michaels and it smelled and tasted great but i t expensive but great so not all pre-fondant it nasty! Thanks

  87. Hannah, the only fondant my nearest Michaels sells is Wilton’s, and I find it pretty nasty. I do buy it though at 50% off (using the store’s coupons) but I use this fondant for covering boards only.
    I do agree now that there’s good quality fondant available. From my experience, Swiss-made is the best and, probably, the most expensive one. But you always get what you pay for.

  88. Hello!
    I have a question… after following all the steps to a “T” what should be the consistency of the fondant??
    I’ve made the MM fondant many many times and although it is VERY messy I’ve NEVER had any problems with it.
    I’ve also made fondant using glucose and glycerin… but when I saw your recipe uses light syrup instead of glucose I thought I would give it a try- NO GOOD!!
    It looks more like ganache! I wasn’t able to knead the mixture at all!! The mixture went from the bowl straight to a ziplock bag and into the fridge :( I had NEVER had this happen to me.
    What could I have done wrong???
    Please help :(

  89. Belle, light syrup and glucose can be used interchangeably, they both produce the same result. I don’t know what went wrong in your situation. Is there any chance the measurements were off? If the fondant wasn’t firm enough, you could have added more icing sugar. The consistency should be pliable, but firm enough to be rolled. If other recipes you used before worked well, you probably know where to aim to. I do not recommend to refrigerate this fondant.

  90. Hello Vera, thank you for your reply!
    So, this morning I made my usual fondant which includes glucose and glycerin. My recipe asks for 1 TBSP of unflavored gelatin- the recipe you provide says- (1 tbsp (1 envelope) unflavored gelatin) but I realized that while I was doing my own recipe one envelope of unflavored gelatin is NOT a TBSP it’s actually less. I had to use 1 full envelope and a little extra from another envelope. I think this might have had something to do with my big mess.
    I did add more icing sugar hoping it would help, but it didn’t :(
    Because MM fondant does well when placed in the fridge and it actually hardens a bit I hoped that I would have the same luck with the one I had just made. But this morning when I took it out of the fridge… it didn’t get any better or any worst! It was just the same sticky SOFT stuff from the night before :(
    I checked and re-checked my measurements and everything had been exact except for the 1 TBSP of unflavored gelatin.
    I won’t give up though!!! Because I have a cake to make for tomorrow I had to do my own recipe but I will definitely try your recipe again!! :)
    If it works out… this will be my NEW favorite recipe!!
    Glucose is pricier than light syrup!!

  91. I haw always wanted to make fondont and I think this will help but I also love color can I die this fondont with food coloring to get some color in it?

  92. Could I substitute Margarine for the Vegetable Shortening?

  93. Melina, yes you can.

    Alison, no this is not a substitute. It’s better to omit it altogether.

  94. hey Vera,
    I am 11 years old and I do competitve baking witch is racing on making a cake and seeing who makes it the best.If I wanted coloured fondant would I just add food colouring? please tell me if you know thanks.
    Paige <3

  95. Paige, yes you can color the fondant by kneading in the gel food colors.

  96. hi Vera!

    I love this recipe! I totally agree with you! The commercial fondants other than Wilton are nicer BUT quite pricey! This fondant works quite well for me! The price is about 1/4 of commercial fondant prices and I don’t think it takes much to prepare for it!

    My question: Is it possible to double or triple the amounts for a larger batch? Please forgive me if you’ve answered this, however I couldn’t come across it in earlier postings.

    Thanks so much for your great tips and beautiful and inspiring blog!!


  97. jessica miller on August 15th, 2011 at 3:33 pm

    i need a recipe for fondant without poweder suger corn surap gelitan and parshmwllows right me back asap!

  98. Thanks so much for this recipe. I am going to try it for the first time tonight. Wish me luck!!!

  99. Miriam, sure you can double the recipe. I just find it quite difficult to knead a big portion by hand.

  100. hi, i was wondering if this would work with vegetable gelatin. thank you for this wonderful recipe.

  101. Hi there. Absolutely beautiful cake! Please could you tell me whether I can double or triple this recipe for tiers? Thanx so much for sharing this recipe.

  102. Lobna, sorry I missed your question. But I’m afraid I can’t help you since I, myself, have never tried to use the vegetable one. Maybe, you could google it and find the answer there.

    Magarietha, thank you. You can double the recipe. I just find it quite difficult to knead a big portion by hand.

  103. Going to give making fondant for the 1st time. I just wondered about the Food Colouring. You say to knead it in….this sounds like hard work (!) is it possible to add it in at an earlier stage like into the glycerin mixture?

  104. Gemma, it’s hard to judge the color of fondant if you add a colorant on the early stage. Pastel colors, for example, require a tiny amount of color, on a tip of a toothpick. And it’s not difficult to knead the fondant, unless you’re doing three batches at once.

  105. Hey youre cake looks lovely i am sure it must taste good too. I am 13 years old and i live in india. I really want to make fondant at home but the corn syrup is unavailable do you have a substitute if you do please tell me.

  106. Hey its me again can you tell what exactly is vegetable shortening?

  107. Hi Vera, I made this recipe the other day and it does taste great.
    I have used it to make poinsettias, leaves and mushrooms for a Yule log. They all came out great! But today I tried to roll it out and it it is not pliable at all. What should I do to make it more pliable?

  108. Vera, your cake looks really cute!
    I have a question, I have a sugar allergy, and I couldn’t possibly use sugar, is there anything else I could use?? I have wanted to try a recipe for fondant but have not been able to find anything without sugar!

  109. Shreya, You can use liquid glucose instead of corn syrup. Vegetable shortening is fat derived from vegetables, as the name implies.

    DCRose, I hope you wrapped the fondant really well, otherwise it dried. I usually wrap it in several layers of plastic wrap and then put into Ziplock bag. You can try to knead the fondant well, so the warmth of your hands softens it. Or, put it into a microwave and pulse for a very short moment.

    Naralesksa, thank you. Unfortunately, I can’t think of any substitute for you. Sorry.

  110. Hi vera .i did my fondant bt i cnt cut it ,nor it is flexible ths is chrstms i want to make a gud cake. Nd i use powdered glucose

  111. what temperature is best for this fondant to be made in as i know ive made fondant in the wrong temperature before and it has caused issues

  112. Hi.. I know I’m one of the many searching for glycerin.. I spent days trying to find and failed. I almost gave up but this lady at the commisary store recomended agave nectar instead. She said it was the same thing.. is agave nectar the same thing as glycerin? I’m confused I bought it but I heard is a substitute for syrup and now I’m not sure if I should use it as. glycerin. Can u help! :-\ thanks.

  113. Adrii, I don’t think it’s a right substitute. You can omit the glycerin altogether.

  114. I just made a marshmallow fondant last night that turned out awesome, and it was super easy ! All I had to do was boil or micorwave 4 cups of mini marshmallows and 2-3 tablespoons of water, On high for a minute, if its not all melted by then, then put it on for another 30 seconds and keep checking on it so that it doesnt make a huge mess, once its melted you mix 4-5 cups of icing sugar with it and kneed it untill its the right consistancy, adding more icing sugar until its not sticky anymore, then add food coloring to make it the color you want and then roll it out ! Its delishous

  115. Vera, I made this recipe yesterday and let it sit overnight. I followed your directions exactly. When I unwrapped it this afternoon, it was still somewhat sticky so I gradually worked in a little more powdered sugar. Now it’s still a little sticky, yet it seems more dense and is breaking. What am I doing wrong? And how can I fix it?
    It tastes delicious and I so want this to work! Thanks so much for any help you can give!

  116. Erika, it seems like you kneaded in too much icing sugar. Fondant is always somewhat sticky, you just have to dust your working surface very well and slide the hands underneath the fondant often as you roll to make sure it’s not stuck. You still can use the fondant you made for some little things like cut-out decorations or simple shapes, but not for covering a cake.

  117. Thanks for the quick response, Vera.
    My problem was I couldn’t even roll it out; it stuck to my non-stick Wilton fondant rolling pin so much. What should I have done?

  118. Erika, you should have dusted the fondant with icing sugar before rolling, as well as the surface underneath the fondant. Maybe, a bit of shortening rubbed over your hands and then over the ball of fondant could also help.

  119. Hii:) the cake is beautiful, but I have some questions.
    1. With what can u substitute shortening?
    2. How do you roll your fondant to cover cake?
    Thank you!

  120. Zuma, you can skip the shortening altogether. Sorry, I don’t quite understand your second question. You should roll it thinly (about 1/8-inch thick) dusting your working surface with icing sugar to prevent sticking.

  121. I have seen some vegan recipes… they say to use something called “agar flakes” instead of the gelatin. I imagine they would be found either in a specialty section @ the grocery store or possibly only in a bakery shop. good luck.

    I am excited about this recipe… not sure if I can wait a full 24 hrs before using it. I hope that doesn’t become a problem… I found a lot of recipes that involved raw egg & I was not thrilled with that idea, so I am extremely pleased to see an easily home-made EGG-LESS version that still looks wonderful! I also imagine that it should be able to keep for at least a week, since the recipes with raw egg often say they are good for at least a couple days in an airtight container… Hope everyone is having as much fun as I am!!! :-P Thanks for the awesome recipe! I am going to try it NOW… (have a great project to try that involves cupcakes & looks like real bloody hearts – going to take to my CNA class)

  122. Hi! I love your fondant and your cake!

    I have a question: Can I use the fondant an hour after making it?
    Thank you

  123. I have decided to use liquid glucose instead of corn syrup. I just need the quantity. How much liquid glucose should i use? AND, does it become TOO yellow if i use the normal vanilla extract (not the clear one?) Please reply. Fabulous cake though. I will try this pattern some time.

  124. Sylvia, you sure can try if there’s an extreme urgency, but it’s better let it rest overnight.

    Shivalika, it’s the same quantity as corn syrup. No, it it doesn’t become too yellow, it gets ivorish.

  125. Angie Brenzikofer on April 6th, 2012 at 11:26 am

    Hi Vera, I am making fondant for the first time, and I am going to use your recipie. However I have seen a lot of comment (elsewhere) about swiss made fondant, is that something you make or is there a place to purchase it? I do not have much time for errors, and it would be easier at this point to purchase it if possible. If not then I will be making your recipie. On one of your blogs you mentioned using alcohol to adhere the fondant to the cake, is that just like rubbing alcohol? Thanks so much, and I am in awe of your cakes, speechless really. What a beautiful talent you have!

  126. Angie, Albert Uster Imports sell nicely tasted fondant, although I’m not completely satisfied with its texture – too soft and bubble-prone. I use clear drinking alcohol – white rum or kirsch to adhere the fondant, NOT the rubbing one!
    Thank you for your kind words!

  127. Thank you so much for such a wonderful recipe…. Just couple of questions… Can I add color to the fresh fondant or should I wait for few hours… And can fondant decorations be preserved for at least 10 days?

  128. Fariha, you are very welcome. You can color to the freshly made fondant, just wait before using it. Yes, you can make the decorations in advance and let them dry.

  129. Katelyn: age 15 on May 19th, 2012 at 1:21 pm

    Hey, I am using this recipe to make a cake for my birthday party. While copying the recipe ingredients, I noticed that you said “pounds”, not knowing what that meant, I found a converter and converted it into cups, 2 pounds is equal to 4 cups. I just want those who don’t know what 2lbs is equal to. 1/2 pounds is equal to 1 cup. Sorry for that note. I haven’t made the fondant yet and I will definatly tell you how I liked it when I make it. Thanks for the recipe, and I would add that you need to add the coloring when you’re kneading for those who don’t want plan white fondant.

    Thanks, again!

    Katelyn: age 15.

  130. Katelyn: age 15 on May 19th, 2012 at 1:22 pm

    ****i mean to say that “i want those who dont know what 2 pounds is equal too to know.

  131. Katelyn: age 15 on May 19th, 2012 at 1:23 pm

    ****i mean to say that “i want those who dont know what 2 pounds is equal too to know.” “plain white fondant”

  132. I was just wondering if this fondant, marshmellow fondant, or marzipan taste good over a red velvet cake with cream cheese icing? I really want to experiment making my daughters cake for her birthday and her favorite cake is red velvet with a hello kitty theme. Please help.

  133. Shanda, any fondant will melt if wrapped over the cream cheese icing. You can have the cream cheese filling, but you’ll still need to frost your cake either with buttercream or ganache. Marzipan has a very strong almond taste, so if you like it, you can use it for covering the cake, in my opinion it goes very well with cream cheese.

  134. Hey!ur cake looks beautiful! i’m really interested in making fondants but we dont get any kind of shortening or corn syrup or edible glycerin… :( can u please tell me if there are good substitutes…

  135. Hi, sorry if you have already answered this, but I didn’t have time to read all the comments. Anyway, can I use butter instead of shortening? I imagine the flavor would be better…just a thought! Thanks for the recipe!

  136. my question is the same as Jennifer’s… can i use white butter instead of shortening..? i don’t think vegetable shortening is available here … thank you :)

  137. OMG!! I must give you 2 thumbs up hun!! I have tried MANY recipes that say that work and have tried them more than once but they always tend to crack:( But I made THREE batches this week of your recipe!! Hats off…yeahhhh I finally found a decent recipe for fondant!!

    Love your blog by the way:D


  138. I tried but failed at one stage. I’m a beginner. Therefore the step that was wrong was pouring the hot glycerine mixture into the sugar! It all melted he sugar altogether. So I ended uP having gooey mixture :( all my effort was thrown into the bin…so is the correct step is to leave the mixture to become room temperature first?

  139. Hi.. I know I’m one of the many searching for glucose syrup.. I spent days trying to find and failed. I almost gave up but this lady at the safway store recomended agave nectar instead. She said it was the same thing.. is agave nectar the same thing as glucose syrup? now I’m not sure if I should use it as. glucose syrup. Can u help! and Can i use agar agar as substitute of gelatin???:) thanks.

  140. Faiza, Safeway should carry corn syrup. It’s probably in the “baking needs” isle or in an isle with honey and pancake syrups. I’ve never tested agar agar as a substitute for gelatin in fondant, and, honestly, I’m really doubtful in the success.

  141. Mine did not turn out good. It just wouldn’t flatten out, there were several cracks.wen I try to roll it out, it cracks. It was not stretchy at all. What do you think I did wrong?

  142. I have done so much research on fondant, I have printed so many recipies of fondant, by accident this morning I came of this recipe, was sick and tired of waiting to do it and decided this will be the recipe I am going to use, the best decision I have ever made. My fondant came out beautiful, now I just need to apply it to the cake without cracking or breaking, I’m sure I’ll be okay.

    Thank you, Thank you and thank you, this will be the recipe I use from now on.

    Regards from South Africa

  143. I’ve been using the Toba Garett fondant recipe and some of her frosting recipe.i don’t have any problem with my fondant so far. i don’t use a glycerin because the recipe said it’s optional the result is fantastic.i rolled it thin to cover my cake the result still good. all you need to do is the right amount of water and sugar to make it workable and pliable.

  144. can glucose gum be used with just gelatin to make d fondant?

  145. hey!
    what can be used instead of shortening?

  146. Hi, Thanks for the recipe. How much cake does this recipe cover?

  147. what is light corn syrup

  148. Is it ok if i make the fondant and use it immediately?

  149. Thresi, no, it needs some rest to firm up. It’s better leave it for a while.

  150. Hi there,

    I am just wondering if you have made lettering from this recipe, and if so if you think it would be okay to make them a few days in advance as I have quite a bit of work ahead of myself!


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