How To Make Fondant

Any cake decorator would be at a complete loss if it weren’t for this wondrous material. Part marshmallow, part water and part powdered sugar, fondant has taken the world by storm as the premiere alternative to icing. And it’s no wonder why. It’s easier to control, easier to handle and has a much smoother finish than an icing typically would. Did we mention it’s also pretty much made of sugar, sugar, some water and more sugar? Yum yum. And although fondant might not be as in depth in flavor as buttercream icing would, it certainly comes in handy for those more elaborate cakes that need a more finished-look. Plus, you can still decorate with icing on and around it as you’re putting the final touches on your masterpiece. Did we forget to mention it’s also pretty darn easy to make? Oh yeah, that too.

In this online pastry course, we teach you how to make your own delicious fondant for all your cake decorating adventures. You’ll be competing with the Cake Boss in no time!

Rolled Fondant
8 cups powdered sugar sifted
¼ cup water
1 (.25) ounce packet gelatin
½ cup plus 1 tablespoon corn syrup
2 tablespoons shortening
1 teaspoon clear vanilla extract

  1. Soften the gelatin in the water, dissolve the gelatin over a double boiler, add the corn syrup, shortening and vanilla. Make a well in the powdered sugar and add the lukewarm mixture and mix until well incorporated.
  2. Place on a powdered sugared surface and knead until all of the ingredients are well incorporated. Use as needed or refrigerate until needed.

• Before using bring the fondant up to room temperature.
• Hold back 2 cups of powdered sugar when mixing and add gradually at the end, less that the recipe calls for may be needed.

Escoffier live chef cooking demonstration

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