Basic Fondant

    (206)
    35 minutes

    Fondant is a perfectly smooth coating which is used for fancy cakes. Glucose and glycerin can be found at most cake decorating supply stores. You may colour it with three drops of whatever food colouring you desire.


    190 people made this

    Ingredients
    Serves: 16 

    • 1 (7g) packet gelatine
    • 1/4 cup (60ml) cold water
    • 1/2 cup (120ml) glucose syrup
    • 1 tablespoon glycerin
    • 2 tablespoons margarine
    • 1 teaspoon vanilla essence
    • 8 cups (1 kg) sifted icing sugar

    Directions
    Preparation:30min  ›  Cook:5min  ›  Ready in:35min 

    1. Combine gelatine and cold water; let stand until thick. Place gelatine mixture in top of double boiler and heat until dissolved.
    2. Add glucose and glycerin, mix well. Stir in margarine and just before completely melted, remove from heat and stir in vanilla. Mixture should cool until lukewarm.
    3. Place 4 cups icing sugar in a large bowl. Make a well in the centre and using a wooden spoon, stir in the lukewarm gelatine 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.

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    Reviews and Ratings
    Global Ratings:
    (206)

    Reviews in English (171)

    by
    742

    The reviewer that stated the powdered sugar wasn't sufficient was because they substituted EQUAL amounts of corn syrup for glucose which is incorrect. Corn syrup contains a higher % of water than glucose and less water should be used in the recipe if substituting - 3 TBLS instead of 1/4 cup water in this case (or the corn syrup can be heated to concentrate it.  -  07 May 2001  (Review from Allrecipes USA and Canada)

    by
    387

    I think i did well on this recipe as a first timer. But I really got tired of kneading it manually, i transfered it to a bread kneader...a stand mixer using the dough hook attachment and it came out soft & pliable after adding 1/3 c. of water because it came out dry and stiff. The instructions didn't say what to do if your rolled fondant got stucked on the table and can't be transferred on the cake. I have to figured it out myself like using a mat or oiling the surface with shortening so fondant will won't get sticky. Overall it's a good recipe and I'm going to used this on my cakes from now on. ***By the way, best to work on your rolled fondant on the same day as its still soft and more manageable. I noticed putting it inside airtight container in ref and bringing it to room temprature the following day makes the fondant sticky again and difficult to roll.  -  26 Aug 2006  (Review from Allrecipes USA and Canada)

    by
    377

    I used this recipe to make a stacked 3 tier wedding cake. It was easy to make and was tastier than other rolled fondants I have tasted - especially the boxed stuff. I substitued the glucose for corn syrup, and used only 3tbsp. of water. If you want your fondant to turn out white, you should use white vanilla extract and white corn syrup which you can find at any grocery store. I had a tough time finding glycerine but found it at a Bulk Barn (in Toronto).  -  01 Aug 2003  (Review from Allrecipes USA and Canada)

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