Recipe for home-made fondant (sugar paste)
Fondant Recipe Ingredients
1/2 cup or 176g (6.21 ounces) glucose syrup
1 tablespoon or 15ml glycerin
1 tablespoon or 14g (0.49 ounces) gelatin
1 tablespoon or 15ml water
900g (31.75 ounces) or 7 cups plus 2 Tbsp pure icing sugar
Extra 1-2 teaspoons of water as needed
Fondant Recipe Directions
Place the glucose syrup and glycerin in a heatproof bowl.
Sprinkle the gelatin over the top and then add the water. Leave the mixture for 1 minute for the gelatin to swell and soften.
Microwave for 30 seconds, stir and repeat until mixture is clear.
Sieve icing sugar into large mixing bowl and pour in the glucose mixture.
Mix on low speed with electric mixer using a dough hook. If needed add the additional 1-2 teaspoons of water.
Once it forms a ball in the bowl tip onto the bench and continue to kneed until smooth.
If not using immediately wrap in plastic and then store in a ziplock bag.
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Hi!, I was wondering what to do if i dont have glycerin what will i use? Is there another ingredient……
hi Ann:
Thanks for the fantastic site that you have created. I simply love it!!
As I was making this recipe I encountered a big problem. I followed the steps as you have them listed, microwaved the liquids with the gelatine and then I noticed that I had to sieve the sugar.
That step took me longer that expected and so the liquids went cold and the problem started. The liquid didn’t mix well with the sugar and I had more than half of the sugar left on the bowl.
Then I remembered something that I heard on other tutorial and put all my mix back on the microwave. The dough the became flexible and able to absorb more sugar. I repeated this process a few times until I managed to get all the sugar in, more than 1 hour later and a lot of hand work 🙁
I have done the process again, keeping in mind that I have to sieve the sugar first and putting the dough back in the microwave and it has been great.
I thought I share this experience here in case someone else needs to do some troubleshooting.
To finish, I just want to ask how long the paste keeps and if is better to keep in or out of the fridge.
Many Thanks again
Fabiola
Hi beautiful! My name is Lucy Herrera I´m from Guanajuato, México. And just whant to say Thank You! You are the best!
thanks Lucy
I followed everything exactly, I live in the new mexico desert so not humid, my fondant was not pliable so I added a bit of glycerin, now its too sticky so I added more sugar, now its too dry but still sticking to everything it touches and won’t hold shape. Please help me I’m so frustrated, :/
Hi im ten an i like baking im always watching ur vids so i wanted to ask u im a muslim i cant eat geltine so can i leave that out and what is pour icing sugur
Hi Anum, you can purchases halalgel which is gelatin made using goats instead. Pure icing sugar is finely ground icing sugar with nothing else added to it.
Hi ann thanks
😀
Hi ann
Luv ur tips so much. I’m new to d decorating and cake buisness. How do i decorate a football field cake 4 my son’s bday
I love watching your channel as I love to bake and decorate.
However, all of the decorations I have done so far are sophisticated, if you know what I mean. For example, i made a chocolate cake with peanut butter icing and put chocolate shavings, crushed peanuts and dark chocolate peanut butter cups on top. Do you have any suggestions for me to make (either with fondant or without) as I am new to ‘complicated’ decorating?
Hi Katy, yes if you go to this page you’ll see heaps of tutorials with videos. https://www.howtocookthat.net/public_html/cakes-cake-decorating-frosting-recipes/
hello Ann
first of all,thank you very much for sharing all your recipes,and experience in cake decorating.when i discover your video the first time(it was Cars cake),i thought:God,this is the best video tutorial i ve seen !!this cake decorator rocks!!!
Now i follow everything you make,thanks a lot for that!!
just a question,though,please:i ve made your homemade fondant recipe(and since now,i ve tried a lot of recipes similar to this one).
it used to work well,but since a year now i can t get i good;
the result is a dry fondant but soggy at the same time(it s hard to explain)
I live in tropical weather and don t have any air con at home.
i was wondering if my ingredients may be full of humidity(as for eg icing sugar that i store in fridge)
when i let it rest in the fridge (or even at room temp.)for few days,all i have is a soggy fondant.and nothing to do with it:i ve tried glycerine,more icing sugar,shortening……
in fact i tried everything i had on hand,but i can t figure out why i have this problem and if i have to give up this recipe because of the weather.
In Australia you have hot weather too,do you have a clue to share,please?
thanks a lot if you can help,otherwise i think i m gonna give up.
i feel a bit sorry,because i prefer the taste of this fondant and it s hard for me to get commercial fondant here.
as for marshmallow fondant,this is way more expensive because MM are expensive here;
well,thanks again,i hope to find a solution.
happy decorating
all the best,vahiné island
Hi Vahine, have you tried double wrapping in plastic wrap and then putting in a plastic bag and storing at room temp instead of int eh fridge. The only time I have fondant behave as you’ve described is when I decorated a frozen cake without defrosting it and the condensation was so much that it got very soggy.
hey Ann!!
i ve just read all of your reviews,and discover that you answered my questions!!
thank you very much!!i m sad not to receive a notification for this answer!!
well! i m still fighting with homemade fondant!! i ve tried everything to get it right,but my fondant doesn t seem to like tropical weather!! specially in this time of the year(hot and humid weather!!),i have so much troubles with fondant(even store bought!!)
i think perhaps i could try your recipe without glycerin and add tylose in big quantity!
what do you think about that? and,with all of your experience,what quantity do you think i could add?do you think i should lower the quantity of water?
thanks for always helping us!!
happy decorating
I can’t find glycerine! can I have a substitute for it or leave it out?
try your chemist
Hi ann! I live in india and i am not able to get the ingredients of fondant other than icing sugar!!! What to do?
Hi Gaurangi you could try either of these…
https://www.howtocookthat.net/public_html/modeling-chocolate-recipe-make-modelling-chocolate/
https://www.howtocookthat.net/public_html/marshmallow-fondant-recipe-for-cake-decorating/
Hey there,
love your work.
I would love to know how to make snowflakes using this method. I am trying to make a snowflake cake (blue and white) thank you 🙂
hi hanna if you want to make them out of fondant a snow flake cutter would be the easiest solution 😀
Hi Ann,
Thankyou for sharing such good recipes.
I made this fondant before and it turned out very well all the figures, flowers. But now in the winters it is melting(does not hold shape),I dont seem to understand why, cud you please suggest what could have possibly gone wrong. Could it be the weather as it rained last 3 days.
What is the solution in the rains.
Hi Mrs.Ann, Thank you for sharing good recipes.I want to ask you I have a another Fondant Recipe given by one of my friend .please tell me this recipe is right or wrong.
icing sugar 800 g
Egg white no 01
Butter tes 01
Gelatin tes 02
Water tes 08
Glucose syrup 50 ml
Thank you
yes its moisture and humdity that cause your problem
i dried my flowers on bed of rice once they were touch dry as i was making 30 red orchids for my daughters wedding cake
i started making flowers in febuary ready for june wedding and yes they were tacky so kept on rice until wedding
yes if it is very humid you can have problems with fondant, you can try adding some tylose powder which helps it dry out faster.
hey Ann…!!
is it necessary to microvave it…???
Hi ankita, you can put it in a bowl over a saucepan of boiling water if you prefer, you need ot heat it to melt the gelatin.
Ann I tried making it without glycerine and it didn’t turn out good!!! any idea why?
if you leave out the glycerin you’ll need to increase the liquid slightly to replace it. The glycerin helps make it more pliable.
Can I use glucose instead of glucose syrup? Because I can’t find glucose syrup…
Hey Ann,
You recipes are great, and I might quite a few.
However when I made this fondant recipe it turned out to be too sticky. I added some icing sugar, yet it still remained sticky.
What would you suggest I should do?!
Best,
Rim
Hi Rim, is it very humid where you live? If so try decreasing the amount of water in the recipe
Hi Anne! I recently found your youtube channel, and have since watched all of your videos! I just wanted to let you know that I’m super impressed with everything that you’ve created and shared with us, and wanted to thank you for that. Also, in relation to this recipe, I was wondering if instead of adding water to the mix if I could sub in water-based food colours? I would buy the gel ones but I’m a poor uni student!
P.s. as a Coeliac I appreciate the way that in a few videos you mention ways to avoid contamination to gluten products and offer a few ways to make sure there’s something for everyone.
You’re great!
sorry to hear that you have coeliac disease. I am glad you like the channel, and yes you can decrase the water and add liquid colour
Hi Ann, sorry if you have already mentioned this.. how many grams does your recipe make? I’ve never worked with fondant but am attempting to soon so have bought all my bits and pieces and I thought first time round I’ll just buy ready made fondant. I bought 1kg of satin ice but I just googled that 1kg is going to pretty much cover a normal sort of size cake, so now that I know that, if that’s true, I think I’ll save a little money and make some extra home made to colour and play about with 🙂
I ended up making it. come out really good but its very soft as soon as it hits room temp and it didn’t hold shape well 🙁
Hi kassey you can add in more icing sugar if you need to
Hi kasey, your satin ice is great quality fondant and will be easier to work with than homemade. this recipe makes about 1 kg of fondant
Hi Ann,
I am truly inspired to make this cake for my daughters birthday. Your video really explains everything very well. This will be my first time, so would truly appreciate it if you could advise me on a few things: 1) Where do we purchase the cake stand to place the doll on? 2) After making the cake how do we cover it up? I plan to make it the day before but am wondering how to keep the cake covered so the fondant does not dry out or crack when left open. Please advise? Many thanks!
Hi Ellen, You can place the doll on a plate or you can buy cake boards from cake decorating shops. You do not need to cover it, fondant usually does go firmer after sitting but it should not crack.
Thanks Ann for those tips!
😀
Do I need all of those ingrediants, can i just use icing sugar and something else
Hi lselby64 you can leave out the glycerin if you cant get it but it wont be as pliable, everything else you need.