Fondant is a smooth sugar paste cake coating that is rolled out with a rolling pin. The smoothness of this icing allows you to decorate a cake more extravagantly then you can with your typical icing. If you have ever wondered how professionals got their cakes to look so smooth, this is the secret.

Recipe Summary

prep:
10 mins
cook:
5 mins
additional:
15 mins
total:
30 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place gelatin and water in a small saucepan over low heat. Stir until gelatin is melted. Remove from heat.

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  • Combine the corn syrup, vegetable oil, shortening, and confectioners' sugar in the bowl of a stand mixer. Turn the mixer on low, and add the gelatin mixture. Beat on low speed until a paste is formed. Refrigerate for 15 minutes to let harden slightly.

  • To use, roll the fondant to 1/4 inch thickness, using cornstarch to coat the work surface and the rolling pin. Transfer fondant by rolling it around the rolling pin. Place fondant over cake and unroll it, stretching it into place as necessary. Use a paring knife to cut away the excess. Store unused fondant in an airtight container.

Nutrition Facts

292 calories; carbohydrates 69.5g; fat 2.5g; sodium 7.1mg. Full Nutrition
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Reviews (94)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/11/2009
This was my second attempt at fondant - I first tried the marshmallow fondant and it never got past the sticky stage. I tried again with this recipe and success! I don't think I got all 8 cups of confectioners sugar in but it was close. It rolls like a dream and was incredibly easy to use. It's very sweet but you don't use fondant for the taste so I can live with it. I spritzed the bowl of my mixer with some cooking spray before I started and had no trouble with sticking. Read More
(209)

Most helpful critical review

Rating: 3 stars
03/01/2010
We made this fondant and it was our firtst try so it could be that but it didn't work well. It seemed very greasy and we couldn't get it on the cake so we just decorated with it. We also had trouble with that so we put the fondant in the fridge to finish with in the morning and after it chilled it was much better. Read More
(19)
117 Ratings
  • 5 star values: 89
  • 4 star values: 13
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 4
Rating: 5 stars
08/11/2009
This was my second attempt at fondant - I first tried the marshmallow fondant and it never got past the sticky stage. I tried again with this recipe and success! I don't think I got all 8 cups of confectioners sugar in but it was close. It rolls like a dream and was incredibly easy to use. It's very sweet but you don't use fondant for the taste so I can live with it. I spritzed the bowl of my mixer with some cooking spray before I started and had no trouble with sticking. Read More
(209)
Rating: 4 stars
08/03/2009
Great taste. doesn't take long but you need to put the sugar in before the cornsyrup or it will stick to the bottem Read More
(171)
Rating: 5 stars
10/08/2009
I don't know what the first review is all about...your hands are going to hurt after making any fondant. Anyways I adore this recipe. I think my fondant turned out great! I have never used it before so I was hesitant about which recipe to use. I am so glad I chose this one because I was terrified it wouldn't turn out and this did. It was super fun to make. My little hand mixer couldn't hold up to it but I figured that from the start. My hands worked just as well. I had to add a little extra powdered sugar but other than that I had no problems! Thanks for a great recipe that I will use over and over again! Read More
(138)
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Rating: 5 stars
08/19/2011
Great Fondant recipe, and I've tried quite a few...for those reviewers that say it's too sticky, make sure you let it SET at least until room temperature...DON'T just add more and more sugar! That is what makes it so crumbly when you go to use it (I made that mistake myself the first time trying this recipe). If it's still even slightly warm from the gelatin mixture, it's NOT READY! It has worked best for me to make it a day ahead, and tightly wrap in a couple layers of plastic wrap for the next day's use (I always put a TINY bit of shortening (like the size of a pearl) on my hands and then pat it into a ball before putting in plastic to keep it from drying out or sticking to the plastic). As for COLORING, I use Wilton Gel Paste colors...just put a couple spots of color around your desired amoutn of fondant with a toothpick and knead it by hand (if fondant starts to stick to your hands, and it WILL, spread a tiny bit of shortening all over your hands and continue...I always do this several times). Best technique I've found for totally blending in colors is stretching it repeatedly like taffy...if your fondant is the correct consistency you should be able to stretch it without breakage after softening by kneading it. Quick softening tip: rub fondant between hands into a cylindrical shape a couple of times...spreads your body heat quicker! Don't be afraid of getting your hands a little dirty! Happy Decorating! Read More
(84)
Rating: 5 stars
04/01/2010
Super easy yummy and not as sweet as the marshmallow fondant recipe. I put 7 cups of powdered sugar in the kitchen aid bowl and added all the ingredients on top of that (used all oil instead of adding the shortening) and then with the dough hook I turned the machine on low. After all the sugar was kneaded in (by the machine:) if it still looked sticky I added more powdered sugar and when I took it out I only kneaded it a few times before storing. This is my new go-to recipe for fondant. Read More
(78)
Rating: 5 stars
10/28/2009
This was a great help. I avoided the expense of a fondant rolling pin and bought a pvc pipe for 2.00 It worked wonderfully! Read More
(70)
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Rating: 5 stars
04/26/2010
This recipe is perfect! I've never made fondant & today felt especially crafty so I gave it a shot. I sort of mixed it up roughly by hand then used my bread machine to do all the thorough mixing (in 1/3 portions) and got the most perfect fondant within minutes. This goes in my permanent collection. Thanks Read More
(42)
Rating: 5 stars
02/08/2010
I also tried the marshmallow fondant and couldn t get past the sticky stage. This had the slightly milder flavor I was looking for and rolled out so much better. The first time I rolled it out with too much powdered sugar got it too dry and it cracked. But once I figured out that it didn t take as much powdered sugar to roll out it turned out to be the easiest fondant I have ever used. Rolling it on the wax paper was a great tip and worked like a charm! Read More
(31)
Rating: 5 stars
02/16/2010
I used this recipe for a small red velvet cake and I had some left over. So I added a bit of food coloring and used it to make some flowers. This is a great recipe! Read More
(27)
Rating: 3 stars
03/01/2010
We made this fondant and it was our firtst try so it could be that but it didn't work well. It seemed very greasy and we couldn't get it on the cake so we just decorated with it. We also had trouble with that so we put the fondant in the fridge to finish with in the morning and after it chilled it was much better. Read More
(19)
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