Fondant, which is also known as sugar paste, is usually used as an alternative to buttercream for frosting a cake. It is also beneficial when a more polished finish is desired. It is often used by professionals these days to create special-occasion cakes, such as wedding cakes and other celebration cakes.

It is usually pliable enough for shaping and cutting, it can be rolled out and used to cover a cake with a single, smooth sheet. Fondant, with an added thickening agent (CMC), can also be used as an edible modeling paste to create decorative figures and objects.

You will need the following ingredients;

  1.    1 tbsp unflavored gelatin
  2.    3 tbsp cold water
  3.    ½ cup liquid glucose
  4.    1 tbsp solid vegetable shortening
  5.    1 tbsp glycerin
  6.    8 cups sifted confectioner’s sugar
  7.    2 tsp vanilla extract
  8.    Fondant color (if desired)

Tools you will need;

  1.     Mixing bowl
  2.     Spatula or spoon
  3.     Double boiler or microwave

If you do not have a double boiler, simply add some water into a pot or frying pan which you will place on your stove and use as a double boiler.


1.  Add gelatin to water in a bowl and let stand until   the gelatin is completely dissolved and thick

2.  Put gelatin mixture on top of double boiler, microwave or on the boiling water in the pot and heat on low till dissolved

3.  Add glucose and glycerin and stir

4.  Stir in shortening, but remove from heat before completely melted

5.  Let mixture cool slightly

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6.  Put 4 cups of confectioner’s sugar or icing sugar in a bowl

7.  Pour gelatin mixture into the sugar and stir well (reserve some sugar for kneading),

8.  Knead with remaining confectioner’s sugar into mixture,

9.  Continue kneading until mixture doesn’t stick to your hands

  1. At this point, you can add any color of your choice

  2. Wrap in plastic bag and place in an airtight container

  3. Store in a cool, dry place until ready to use

You may freeze leftover fondants but be sure to remove from the fridge of the freezer to get back to room temperature before use. All you need to do once it is at room temperature is to bring it out from the plastic bag and knead well again until it is soft and pliable.

Tips and Warnings

1.  To make an edible modeling paste, add 2 tsp of CMC (Carboxy Methyl Cellulose) to 11b (500g) of fondant. Add the CMC by sprinkling it on a dry surface, placing the rolled fondant over it and kneading it in.

2.  Rolled fondant is not easy to work with. It is susceptible to both heat and humidity. It can become gummy and a sticky if you are not careful, especially during the summer periods. You may reduce the amount of shortening you add, depending on your location.

3.  It can also crack and fall apart when you are trying to cover a cake. Simply add a bit more shortening to make it more pliable.

I hope some of my tips are able to help you as you embark on the fondant making journey. As usual, we would love to have your comments and questions, feel free to contact and do not forget to subscribe.

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