Fondant is a wonderful way to add flavor and customize your cake. Most custom cakes you find are covered with fondant. Buying fondant can be expensive so the better solution is to make it yourself. Once you have the basics down, the process is not that hard. It may be tough for some to get the fondant on the cake but making it shouldn’t be that hard. Our guide will help you easily make rolled fondant for your cake.
1 packet of unflavored gelatin
1/4 cup of cold water
1/2 cup of corn or glucose syrup
1 tablespoon of glycerin
2 tablespoons of butter or shortening
1 teaspoon of vanilla extract
8 cups of confectioners sugar
- In a medium bowl, add cold water and gelatin. Let it sit until the mixture becomes thick. Transfer the mixture to a double boiler and place over medium heat until it is dissolved.
- Add the glycerin and glucose and mix well. Still in the shortening or butter and as soon as it is completely melted, remove the boiler from the heat. Add the vanilla extract and mix, allowing the mixture to cool a bit to a lukewarm temperature.
- In a large bowl put 4 cups of confectioners sugar. With a wooden spoon, make a well in the middle and stir in the gelatin mixture. Mix everything together in the bowl and when it gets sticky, add a bit more sugar so the stickiness disappears. Knead in all the sugar now and knead the mixture until it no longer sticks to the hands. If you think it turns out too soft then you can add more sugar to make it a little stiffer.
- The fondant is made and you can use it right away or store in an airtight container and refrigerate.
Here’s my take on a fondant cake for my friend. His son turned 8 and I made this cake for them to celebrate his birthday: