Best 9 Home Made Rolled Fondant Recipes

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Transforming sugar into a pliable and delightful culinary canvas, homemade rolled fondant opens up endless possibilities for cake decorators and confectionary enthusiasts. Whether you're a seasoned baker or just starting your sugary adventures, crafting your own fondant at home offers a rewarding experience, allowing you to customize flavors, colors, and textures to suit your unique creations. Embrace the art of sugarcraft as we guide you through the steps of making delectable rolled fondant, turning ordinary cakes into edible masterpieces.

Let's cook with our recipes!

HOW TO MAKE FONDANT (BOLD BAKING BASICS)



How to Make Fondant (Bold Baking Basics) image

Learn How to Make Rolled Fondant for easy cake decorating as part of my Bold Baking Basics. With my easy fondant recipe, even make homemade sprinkles!

Provided by Recipe from allrecipes.com

Categories     Dessert

Time 20m

Number Of Ingredients 7

1 (.25 ounce, 2 full teaspoons) package unflavored gelatin
1/4 cup cold water
1/2 cup glucose syrup or corn syrup
1 tablespoon glycerin
2 tablespoons (1oz/30g) shortening or butter
1 teaspoon vanilla extract
8 cups sifted confectioner's sugar*

Steps:

  • 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). IMPORTANT NOTE: IF YOUR FONDANT IS WET OR TOO SOFT WHILE MIXING, ADD MORE SUGAR. IT CAN DIFFER DEPENDING ON CLIMATE AND INGREDIENTS.
  • Use fondant immediately or store in airtight container in fridge. When ready to use, bring to room temperature and knead again until soft.

ROLLED FONDANT



Rolled Fondant image

This is a good, reliable rolled fondant recipe. I used this recipe for 10 years in my custom cake business.

Provided by Eileen Gray

Categories     Fillings & Frostings

Time 8h30m

Number Of Ingredients 5

24 oz (6 cups, 685g) confectioner's sugar
2 oz (1/4 cup, 60 ml) cool water
1 Tbsp gelatin powder
3.5 oz (1/4 cup plus 2 Tbsp, 95g) white corn syrup
.75 oz (1 Tbsp, 20g) glycerin

Steps:

  • Sift the confectioner's sugar into a large mixing bowl or in a stand mixer bowl with the hook attachment.
  • Put the water in a small microwave-safe bowl. Sprinkle the gelatin powder evenly over the surface of the water. Whisk 1-2 times to combine. Let the gelatin "bloom" for 5 minutes.
  • Heat the gelatin in the microwave for 15 seconds to melt. Whisk the corn syrup and glycerine into the warm gelatin (see note if you want to tint the fondant). Heat another 15 seconds in the microwave to make sure everything is melted.
  • Pour the warm gelatin mixture into the sugar all at once. If working by hand use a wooden spoon to stir the mixture until most of the sugar is incorporated. If using a stand mixer, use the dough hook on medium-low until most of the sugar is incorporated.
  • With the fondant still in the bowl, use your hands to finish kneading the rest of the sugar into the fondant. It will be quite sticky and messy at this point, just keep kneading. A plastic bowl scraper is helpful for handling the fondant.
  • Turn the fondant out onto the plastic wrap. Wrap 2x in plastic wrap and let it set at least 8 hours or overnight before using.
  • When ready to use, knead the fondant until it's smooth and supple. Roll on a surface dusted with powdered sugar. When not using always keep the fondant covered so it doesn't form a skin.

Nutrition Facts : Calories 165 calories, Carbohydrate 49 grams carbohydrates, Sodium 9 milligrams sodium, Sugar 49 grams sugar

EASY FONDANT DECORATIONS RECIPE BY TASTY



Easy Fondant Decorations Recipe by Tasty image

Here's what you need: powdered sugar, red sugar paste, frosted cupcake, powdered sugar, pink food coloring, white sugar paste, frosted cupcake, powdered sugar, green food coloring, white sugar paste, fresh mint leaf, frosted cupcake, powdered sugar, white sugar paste, blue food coloring, frosted cupcake

Provided by Tasty

Yield 6 servings

Number Of Ingredients 16

powdered sugar
1 package red sugar paste
frosted cupcake
powdered sugar
pink food coloring
1 package white sugar paste
frosted cupcake
powdered sugar
green food coloring
1 package white sugar paste
1 handful fresh mint leaf
frosted cupcake
powdered sugar
1 package white sugar paste
blue food coloring
frosted cupcake

Steps:

  • Star: Sprinkle work surface with powdered sugar. Knead red Sugar Paste for a minute, until it folds easily and becomes more pliable.
  • Use a rolling pin to roll sugar paste out to a thickness of 1 millimeter. Use a star-shaped cookie cutter to cut out stars.
  • Use a pastry brush to brush off excess powdered sugar. Place a star on each cupcake.
  • Bow: Sprinkle work surface with powdered sugar. Place a few drops of pink food coloring on the white Sugar Paste. Wearing gloves to prevent skin from staining, knead sugar paste until it is uniformly pink and texture is pliable.
  • Use a rolling pin to roll sugar paste out to a thickness of 1 millimeter.
  • Cut two strips that are 4x1 inches (10x3 cm) (these will be the sides of the bow). Roll up a paper towel to form 1 inch (2cm) wide cylinder. Fold a sugar paste strip over the rolled-up paper towel and press the two ends together (the paper towel will help keep the shape of the bow sides). Gently fold the pressed end into a slight wave shape. Repeat with the other strip and then press the two sides together to form the beginning of the bow shape. Carefully remove the paper towels.
  • Cut one strip that is 2.5x1 inches (6x2 cm) wide (this will be the middle of the bow). Roll the long edges of the strip up slightly, then wrap the strip around the middle of the bow. Press the paste together behind the bow to seal and trim any excess with scissors.
  • Cut two strips that are 2x½ inch (5x1.5 cm) wide (these will be the tails of bow). Cut a small diagonal piece off the top of one of the strips, then line up the two strips in the shape of a letter A with the diagonal edge pressed against the right edge of the other strip. On the bottom edge of the tails, cut out a small triangular piece to form a notch.
  • Use a pastry brush to brush off excess powdered sugar from both the tails and the bow.
  • Place the tails on the frosted cupcake first, then top with the rest of the bow.
  • Leaves: Sprinkle work surface with powdered sugar. Place a few drops of green food coloring on the white Vahile Sugar Paste. Wearing gloves to prevent skin from staining, knead sugar paste until it is uniformly green and texture is pliable.
  • Use a rolling pin to roll sugar paste out to a thickness of 1 millimeter.
  • Select a mint leaf and press the leaf on the surface of the sugar paste, vein side down. Use a finger to gently press the leaf into the paste to create a print of the veins.
  • Still holding the leaf in place, cut the leaf out using a paring knife, tracing around the leaf. Gently remove the mint leaf and the excess sugar paste around the cutout.
  • Use a pastry brush to brush off excess powdered sugar from the leaf.
  • Place leaf on a frosted cupcake.
  • Flowers: Sprinkle work surface with powdered sugar. Cut off a quarter of the white Sugar Paste and set aside.
  • Place a few drops of blue food coloring on the rest of the sugar paste. Wearing gloves to prevent skin from staining, knead sugar paste until it is uniformly pale blue and texture is pliable.
  • Roll out half of the blue paste to a thickness of 2 millimeters. Use the wide end of a pastry tip to stamp out circles.
  • Pinch off pieces of blue paste and roll into balls that are about the size of an ⅛ teaspoon. Spread a little bit of white frosting on a blue circle and place the balls around the circle, leaving a space in the middle (5-6 balls will fit - these will be the petals).
  • Use the white sugar paste to roll another ball to place in the center of the flower. Gently press the edge of a paring knife into each blue petal to form a small notch.
  • Use a pastry brush to brush off excess powdered sugar from the flower.
  • Place flower on a frosted cupcake.
  • Enjoy!

Nutrition Facts : Calories 0 calories, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams

ROLLED FONDANT



Rolled Fondant image

Provided by Food Network

Categories     dessert

Time 9h

Yield icing for a 9-inch cake, 4 inc

Number Of Ingredients 7

2 pounds confectioner's sugar, sifted
1/4 cup cold water
1 tablespoon unflavored gelatin
1/2 cup glucose (found in cake decorating stores) or white corn syrup
1 1/2 tablespoons glycerine (found in cake decorating stores)
1 teaspoon desired flavoring (vanilla will give the fondant an off-white color)
Cornstarch

Steps:

  • In a large bowl (do not use metal), sift the sugar and make a well in the center. In a small saucepan, add the water and sprinkle the gelatin on top to soften for about 5 minutes. Begin to heat the gelatin and stir until the gelatin is dissolved and clear. Do not boil. Turn off the heat and add the glucose and glycerine, stirring until well blended. Add the flavoring. Pour into the well of sugar, and mix until all of the sugar is blended. Use hands to knead icing until it becomes stiff. Add small amounts of confectioner's sugar if the mixture is sticky.
  • Form the mixture into a ball and wrap tightly in plastic wrap. Place in an airtight container. This icing works best if allowed to rest at room temperature for about eight hours before using, particularly if the weather is humid. Do not refrigerate.
  • To cover a cake with fondant: Dust a clean pastry cloth, or a smooth, clean surface, with cornstarch and roll the fondant with a rolling pin until it is approximately 1/4 inch thick. Make sure that the fondant is large enough to fit over the top and sides of the cake. Slide both hands under the fondant and carefully center it on top of a cake that has been freshly iced with buttercream. (The icing makes the fondant adhere to the cake.)
  • Dust your hands with cornstarch and smooth the fondant, starting at the top and working down the sides until the entire surface is even and flat. Cut off the excess icing around the bottom of the cake with a pizza cutter or sharp knife. Decorate the cake with buttercream or royal icing. This fondant keeps a cake fresh for two days at room temperature. Do not refrigerate a cake with fondant icing.

ROLLED FONDANT



Rolled Fondant image

Makes a perfectly smooth coating for cakes. Roll it out to 1/4 inch thickness for best results. Glucose and glycerin can be found at most cake decorating supply stores. You may color it with three drops of whatever food coloring you desire.

Provided by Marlene

Categories     Desserts     Frostings and Icings     Fondant Recipes

Time 35m

Yield 16

Number Of Ingredients 7

1 (.25 ounce) package unflavored gelatin
¼ cup cold water
½ cup glucose syrup
1 tablespoon glycerin
2 tablespoons shortening
1 teaspoon vanilla extract
8 cups sifted confectioners' sugar

Steps:

  • 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.

Nutrition Facts : Calories 292.9 calories, Carbohydrate 69.8 g, Fat 1.7 g, Protein 0.4 g, SaturatedFat 0.4 g, Sodium 1.7 mg, Sugar 61.4 g

ROLLING FONDANT



Rolling Fondant image

Provided by Food Network

Categories     dessert

Time 23m

Yield Fondant for more than one cake

Number Of Ingredients 8

1 tablespoon gelatin
1/4 cup water
1/2 cup corn syrup
1 tablespoon vegetable oil
2 tablespoons shortening
8 cups confectioners' sugar, sifted
Cornstarch, for dusting
1 cake - see recipe for Classic Genoise (Show JQ1A03)

Steps:

  • Place gelatin and water in a small saucepan over low heat and melt it. Combine the remaining ingredients in the bowl of a stand mixer. Add the melted gelatin to the mixer and beat at low speed until combined. This will form a paste or dough. Place in the refrigerator for a few minutes to let harden slightly.
  • Use a rolling pin and roll the fondant to a thickness of about 1/4-inch thick. Use cornstarch to "flour" the work surface and the rolling pin. Roll the fondant around the rolling pin to transfer it to the top of the cake.
  • The next task will be easier if you use a turntable. Place the fondant over the cake and unroll it. Use your fingers to gently position the fondant and smooth the top and sides. Be careful to avoid folds. It may be easier if you gently stretch it into place. Use a paring knife and cut away the excess using the bottom of the cake as the guide. Reserve the rest for a future cake.

ROLLED FONDANT FROM SCRATCH



Rolled Fondant from Scratch image

You will love this recipe. It is time consuming with lots of ingredients, but the end result is fabulous. I make large batches of it, wrap tightly and store in my pantry (don't refrigerate.) It took me hundreds of batches to get the consistency just right so follow the recipe exactly. My favorite is to flavor with orange or lemon extract. The taste is really good.

Provided by itscolleen

Categories     Dessert

Time 25m

Yield 2 10, 20 serving(s)

Number Of Ingredients 11

1 cup white sugar
1/3 cup water
1 pinch cream of tartar
1 pinch salt
1/2 cup ice cold water (replace 2 tablespoons with pure extract flavoring)
2 tablespoons unflavored gelatin (2 small packets)
2 tablespoons glycerin (available at local drug store in first aid dept)
4 tablespoons vegetable shortening
16 cups powdered sugar (2 bags)
food coloring, of choice
2 tablespoons gum paste

Steps:

  • Combine first 4 ingredients in a medium saucepan, over medium heat stir constantly until it reaches a rapid boil.
  • Reduce heat, cover and simmer for 5 minutes.
  • Remove from heat and uncover to let it cool.
  • Large batches of this can be made and kept at room temperature for 2-3 months and used as a white corn syrup.
  • Measure out ICE COLD water, sprinkle gelatin packs over the water - DO NOT STIR, place in refrigerator for 5 minutes until all of the gelatin has set.
  • Set up a shallow pan of boiling water.
  • Set your gelatin mixture dish into the boiling water (creates a double boiler) stir until the gelatin in dissolved.
  • Blend in glycerin, gum paste, and shortening until melted.
  • Remove from heat.
  • Combine the gelatin mixture with the corn syrup mixture.
  • Place the powdered sugar into a large mixing bowl and make a well in the center.
  • Add the liquid mixture.
  • Use a WELL GREASED WOODEN spoon to mix.
  • Get plastic zip lock bags ready, spread out some wax paper or lightly grease a marble or Formica surface to kneed on.
  • Remove all jewelry, GREASE your hands really good.
  • Kneed vigorously in the bowl until all of the sugar is blended.
  • Turn out on kneading surface and work the dough until it resembles a smooth, slightly shinny, well-shaped stone. When dropped it should spread out slightly but still retain it's shape. It should not crumble or crack. It should not be gooey or sticky anymore.
  • If it is too sticky, add more powdered sugar.
  • If it is too dry add a few drops of water.
  • Divide into sections, create balls and put into plastic wrap to keep from drying out.
  • Take out one section at a time, add food coloring (I use concentrated icing drops) and blend into the dough. Cover tightly and start working on next color. repeat as necessary.
  • Now, to use the fondant - roll out to about 1/4 inch thick then mold, cut, shape - what ever you like.
  • Use a layer of buttercream on cake, slightly crusted, then drape fondant and cut away the excess. Greased hands work wonderful to smooth the fondant out.
  • Fondant seals in the moisture of a cake. Once it is refrigerated it is no longer flexible and easy to work with.

Nutrition Facts : Calories 437.1, Fat 2.7, SaturatedFat 0.8, Sodium 10.3, Carbohydrate 105.6, Sugar 104, Protein 0.6

ROLLED FONDANT



Rolled Fondant image

This recipe taste a hundred times better then the boxes you get in the store. I use this all the time when I am making a wedding cake. But if your wanting rich colors, you may need to change the recipe a bit. It tends to crumble after adding to much food colouring.

Provided by Luscious Creations

Categories     Dessert

Time 30m

Yield 10-15 serving(s)

Number Of Ingredients 7

1/4 ounce unflavored gelatin
1/4 cup cold water
1/2 cup corn syrup
1 tablespoon glycerine
2 tablespoons shortening
1 teaspoon vanilla extract (or your flavour of choice)
6 cups confectioners' sugar, sifted

Steps:

  • Combine gelatine and cold water; let stand until thick. Warm gelatine mixture and heat until dissolved(Do Not Boil).
  • Add corn syrup and glycerine, 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 large bowl. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatine mixture. Mix in the sugar and add more a little at a time, until stickiness disappears.
  • Switching to your hands, knead in remaining sugar making sure to keep a lot of icing sugar between your hands and the fondant to prevent the fondant from sticking to your hands. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is to soft, add more sugar; to stiff, add water(a drop at a time).
  • Wrap fondant tightly in plastic wrap and store in a n air tight container. Allow the fondant to set for at least 12 hours before using it.
  • When ready to use dust the table with cornstarch and dust rolling pin as well. Roll out fondant as desired and cover cake. Will cover a 12 inch cake.

Nutrition Facts : Calories 349.8, Fat 2.6, SaturatedFat 0.6, Sodium 3.3, Carbohydrate 83.7, Sugar 74.6, Protein 0.6

ROLLED FONDANT



Rolled Fondant image

This is a great tasting fondant that is very easy and cheap to make. It is much more cost effective than buying Wilton fondant and it tastes great too. I got this recipe from cakecentral.com. You can flavor this to taste like whatever you want, if using extracts use 1tsp of flavoring; if using candy flavorings (which are VERY concentrated) use no more than 4 drops of flavoring. Glycerin can be found in the cake decorating isle at your local craft store. If you do not have a container of gelatin you can purchase a box and use a single packet of gelatin.

Provided by nicolesirotek400

Categories     Dessert

Time 15m

Yield 2 lbs

Number Of Ingredients 8

1 tablespoon gelatin
1/4 cup cold water
1/2 cup light corn syrup, and
1 tablespoon light corn syrup
1 tablespoon glycerin
2 tablespoons shortening
1 teaspoon of flavored extract
1 (2 lb) bag c&h powdered sugar

Steps:

  • Pour water into a microwave safe bowl.
  • Add gelatin and let sit for 5 minutes.
  • Microwave for 20 second intervals until gelatin is dissolved.
  • Add corn syrup and stir with fork.
  • Add shortening and stir until melted.
  • If shortening doesn't melt, microwave for 10 second intervals.
  • Add flavoring(s).
  • Pour your powdered sugar into a large bowl, making a well in the center.
  • Add liquid mixture to powdered sugar.
  • Using a greased wooden spoon carefully fold powdered sugar.
  • Turn out fondant on to a greased surface and knead like bread dough.
  • If fondant is dry add more shortening.
  • If fondant is too sticky add more powdered sugar 1 tbsp at a time.
  • Wrap tightly in plastic wrap and thin place in a zip lock bag; even better if you can vacuum seal it.
  • Let sit for 24 hours; if you don't it will be too soft and sticky.

Nutrition Facts : Calories 2167.8, Fat 13.4, SaturatedFat 3.3, Sodium 71.8, Carbohydrate 526, Sugar 470.1, Protein 3

Tips:

  • Use high-quality ingredients. This will ensure that your fondant is smooth, creamy, and delicious.
  • Follow the recipe carefully. Don't skip any steps or substitute ingredients, as this could ruin the fondant.
  • Be patient. Making fondant takes time and effort. Don't rush the process, or you'll end up with a subpar product.
  • Use the right tools. A candy thermometer and a stand mixer are essential for making fondant.
  • Store fondant properly. Fondant can be stored in an airtight container at room temperature for up to 2 weeks. You can also freeze fondant for up to 6 months.

Conclusion:

Making fondant at home is a great way to save money and get creative with your baking. With a little practice, you'll be able to make smooth, creamy fondant that's perfect for decorating cakes, cupcakes, and other desserts. So what are you waiting for? Give it a try today!

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