Mastering the Art of Fondant: A Comprehensive Guide to Making Your Own

Fondant, with its smooth, porcelain-like finish, is the go-to choice for achieving flawlessly decorated cakes and pastries. While pre-made fondant is readily available, making your own opens a world of possibilities, allowing you to control flavor, texture, and even the color. This comprehensive guide will walk you through the process of creating your own delicious and pliable fondant, step-by-step.

Why Make Your Own Fondant?

Before we dive into the recipe, let’s explore why making homemade fondant might be the right choice for you:

• Customized Flavor: Store-bought fondant often has a bland or overly sweet taste. Making your own allows you to infuse it with extracts like vanilla, almond, or lemon, creating a flavor that complements your cake perfectly.
• Superior Texture: Homemade fondant tends to be more pliable and less prone to tearing or cracking compared to some commercial options. This makes it easier to work with, especially for intricate designs.
• Cost-Effective: Depending on the quality and brand, pre-made fondant can be quite expensive. Making your own is often more economical, especially if you’re decorating multiple cakes.
• Control Over Ingredients: If you have dietary restrictions or prefer to use specific ingredients, making your own fondant allows you to tailor it to your needs.
• The Satisfaction of DIY: There’s a unique satisfaction that comes from creating something beautiful and delicious from scratch. Making your own fondant can be a rewarding experience for any baker.

Types of Fondant: Marshmallow vs. Traditional

There are two primary types of homemade fondant that we’ll focus on:

1. Marshmallow Fondant: This is by far the most popular and easiest type to make. It relies on marshmallows as the base, which provides a sweet flavor and pliable texture. Marshmallow fondant is beginner-friendly and requires minimal ingredients.
2. Traditional Fondant (also called rolled fondant): This type of fondant is made with gelatin, glycerine, and sugar. It results in a very smooth and professional-looking finish but requires slightly more precision and can be a bit more challenging for beginners.

For this guide, we’ll start with the easier and more accessible Marshmallow Fondant recipe, and then briefly touch upon the traditional method later.

Recipe 1: Marshmallow Fondant (Easy & Beginner-Friendly)

This recipe yields approximately 2 pounds of fondant, enough to cover a standard 9-inch cake.

Ingredients:

• 10 ounces (about 40 large) marshmallows (mini marshmallows melt faster)
• 2-4 tablespoons water
• ½ teaspoon flavoring extract (vanilla, almond, etc. – optional)
• Approximately 6-8 cups powdered sugar (also called icing sugar), plus more for dusting
• 2 tablespoons shortening (like Crisco)

Equipment:

• Large microwave-safe bowl
• Spatula or large spoon
• Measuring cups and spoons
• Silicone mat or a clean, flat surface
• Rolling pin
• Optional: Stand mixer with dough hook attachment (for larger batches)

Instructions:

1. Prepare the Marshmallows: Place the marshmallows and 2 tablespoons of water into the microwave-safe bowl. If you are using a stand mixer, then make sure the bowl is compatible with the mixer. If using a smaller bowl, you might have to work in batches.
2. Melt the Marshmallows: Microwave the marshmallows in 30-second intervals, stirring well after each interval, until they are completely melted and smooth. This usually takes about 1-2 minutes total. Do not overheat the marshmallows. They should be puffy and very soft. If they start to bubble too much then stop cooking, it is better to do small intervals than burn the marshmallows.
3. Add Flavoring (Optional): If desired, stir in the flavoring extract at this point. Be careful not to add too much extract as it can make the fondant sticky.
4. Gradually Incorporate Powdered Sugar: Add 2 cups of the powdered sugar into the melted marshmallows. Use a spatula to stir the mixture until the sugar is somewhat incorporated. The mixture will be very sticky at this point.
5. Turn out the mixture and start to knead: Generously dust your clean work surface or silicone mat with powdered sugar. Pour the marshmallow mixture onto the sugared surface. Now, gradually add the remaining powdered sugar, about 1/2 to 1 cup at a time. Knead the fondant with your hands, like you would knead bread dough, until the fondant comes together and forms a smooth ball. You may not need all 8 cups of powdered sugar. Continue to add powdered sugar until the fondant is no longer sticky but also not too dry. You want a smooth consistency that is malleable.
6. Knead Until Smooth: Keep kneading the fondant for 5-10 minutes, or until it becomes smooth, pliable, and elastic. At this point the fondant should come together nicely and feel like a dough ball that is easy to handle. If you have a stand mixer, you can use the dough hook attachment to knead the fondant at low speed for 5-8 minutes. This step is very important, as it gets the gluten in the mixture to activate. Do not over knead as the mixture can get dry and difficult to work with.
7. Add Shortening if Necessary: If your fondant feels too stiff, greasy or hard to manage, rub a small amount of shortening on your hands and knead the shortening into the fondant until it is smooth and pliable again. You can also add more shortening to the fondant if you know you will be needing to work it for a longer time.
8. Wrap and Rest: Once the fondant is smooth, wrap it tightly in plastic wrap to prevent it from drying out. Let it rest at room temperature for at least 30 minutes to 1 hour or more. Ideally, letting it rest overnight allows the fondant to become more pliable and easier to work with. You can also store the fondant in the fridge for several weeks if stored properly.
9. Prepare to roll: To roll the fondant, lightly dust your working surface with powdered sugar. Knead the fondant again for a few minutes until it is very pliable and manageable and roll it out with a rolling pin. Once rolled out, it is ready to cover cakes, cupcakes, cookies or to create decorations.

Tips for Success with Marshmallow Fondant:

• Use Fresh Marshmallows: Old marshmallows might not melt as smoothly, resulting in a grainy fondant.
• Don’t Overheat the Marshmallows: Overheated marshmallows will be tough and difficult to work with. Use low heat and stop cooking as soon as the marshmallows have melted.
• Add Powdered Sugar Gradually: Adding too much powdered sugar at once can make the fondant dry and crumbly.
• Knead Thoroughly: Kneading is essential for developing the right consistency and pliability.
• Don’t Be Afraid of Shortening: A small amount of shortening can help prevent the fondant from sticking and cracking.
• Adjust Powdered Sugar: Weather conditions can affect the amount of powdered sugar needed. Add more or less as needed to achieve a pliable consistency. Humidity, in particular, will require more powder to be added.
• Coloring Fondant: You can color fondant with gel food coloring. Add a few drops at a time and knead until the color is evenly distributed. Avoid using liquid food coloring, as it can alter the consistency of the fondant.

Recipe 2: Traditional Fondant (Rolled Fondant)

Traditional fondant involves a few more steps and ingredients but delivers a very smooth and professional-looking finish. This recipe requires more precision, so it’s recommended to try it after mastering the marshmallow fondant.

Ingredients:

• 1 tablespoon unflavored gelatin
• ¼ cup cold water
• 1/2 cup light corn syrup
• 1 tablespoon glycerine
• 1 teaspoon clear vanilla extract (or other extract)
• 2 pounds powdered sugar (about 8 cups), plus more for dusting
• 2 tablespoons shortening (like Crisco)

Equipment:

• Small saucepan
• Measuring cups and spoons
• Spatula or large spoon
• Stand mixer with dough hook attachment (recommended)
• Silicone mat or a clean, flat surface
• Rolling pin

Instructions:

1. Bloom the Gelatin: In the small saucepan, sprinkle the gelatin over the cold water. Let it sit for 5-10 minutes to bloom (soften).
2. Heat the Gelatin: Place the saucepan over low heat and gently warm the gelatin mixture, stirring constantly, until the gelatin is completely dissolved and the liquid is clear. Do not boil.
3. Add Corn Syrup, Glycerine, and Extract: Remove the saucepan from the heat and stir in the corn syrup, glycerine, and vanilla extract. Mix well until everything is combined.
4. Incorporate Powdered Sugar: In the bowl of your stand mixer fitted with the dough hook attachment, place about 1.5 pounds (6 cups) of the powdered sugar. Make a well in the center and pour in the warm gelatin mixture. Mix on low speed until the mixture starts to come together, scraping down the sides of the bowl as needed.
5. Add Remaining Powdered Sugar: Gradually add the remaining powdered sugar, mixing on low speed until the mixture forms a sticky dough.
6. Turn out the mixture and start to knead: Generously dust your clean work surface or silicone mat with powdered sugar. Pour the fondant mixture onto the sugared surface. Now, use your hands to incorporate any dry sugar, and start kneading like a bread dough. It is very important that all the ingredients are incorporated.
7. Knead Until Smooth: Knead the fondant by hand or with the dough hook attachment on low speed for 5-10 minutes, or until it becomes smooth, pliable, and elastic. The mixture should no longer be sticky but still slightly damp.
8. Add Shortening if Necessary: Rub a small amount of shortening on your hands and knead the shortening into the fondant until it is smooth and pliable. This will prevent the fondant from becoming too stiff.
9. Wrap and Rest: Once the fondant is smooth, wrap it tightly in plastic wrap to prevent it from drying out. Let it rest at room temperature for at least 2 hours or preferably overnight.
10. Prepare to roll: To roll the fondant, lightly dust your working surface with powdered sugar. Knead the fondant again for a few minutes until it is very pliable and manageable and roll it out with a rolling pin. Once rolled out, it is ready to cover cakes, cupcakes, cookies or to create decorations.

Tips for Success with Traditional Fondant:

• Use a Kitchen Scale: For the best results, use a kitchen scale to measure your ingredients accurately, especially the gelatin and powdered sugar.
• Do not Overheat: Be careful not to overheat the mixture, heat it gently and only enough to incorporate all ingredients.
• Bloom the Gelatin Properly: Blooming the gelatin is essential for achieving the right texture.
• Knead Thoroughly: Kneading is essential for developing the right consistency and pliability.
• Don’t Over Knead: Over kneading can cause the fondant to become tough and difficult to work with.
• Rest the Fondant: Letting the fondant rest will help it become more pliable and easier to work with.
• Adjust Powdered Sugar: Weather conditions can affect the amount of powdered sugar needed. Add more or less as needed to achieve a pliable consistency.
• Coloring Fondant: You can color fondant with gel food coloring. Add a few drops at a time and knead until the color is evenly distributed. Avoid using liquid food coloring, as it can alter the consistency of the fondant.

Troubleshooting Common Fondant Issues

Even with careful preparation, you might encounter some common issues. Here’s how to troubleshoot them:

• Fondant is too Sticky: Gradually knead in more powdered sugar until the fondant becomes less sticky. Also, make sure your working surface is covered in powdered sugar. If it is still too sticky, leave it wrapped and rest for another hour before trying again.
• Fondant is too Dry or Crumbly: Add a very small amount of shortening and knead until it becomes pliable again. Be careful not to add too much as this can make the fondant oily. You can also try adding a few drops of water, but very cautiously. It is important to know that if your fondant has been worked too long, it might be very difficult to recover.
• Fondant is Tearing or Cracking: This usually happens when the fondant is too dry. Add a very small amount of shortening or glycerine and knead until smooth. Make sure that you do not roll the fondant too thin. Also, be mindful of the way you handle the fondant after it is rolled out, it can tear easily if handled poorly.
• Fondant has Air Bubbles: Gently prick the air bubbles with a toothpick or needle. Then, gently smooth the area with your finger.
• Fondant is too Hard: Over kneaded or very dry fondant is very hard to work with. Sometimes, there is no easy way to fix this, but try adding a small amount of shortening and knead for a longer time and see if you can manage to bring it back to a workable texture.
• Fondant is greasy or oily: You may have added too much shortening. There is no easy way to recover from this. If your fondant is greasy, you may have to start all over. Be careful when adding shortening, it is best to start with a little and see if the fondant needs more.
• Fondant has cracks after applied to the cake: This is usually a result of improper handling or the fondant being too dry. Make sure you are rolling out the fondant thicker than required and also make sure the fondant has rested before covering a cake. Once the fondant is applied on the cake, if you see cracks, quickly smooth out the cracks before it sets with a very smooth spatula, this will smooth out the cracks.
• Fondant is grainy: Grainy fondant is a result of poor quality marshmallows or improperly melted or incorporated marshmallows. It is difficult to recover from grainy fondant. You will most likely have to start all over again.

Storing Homemade Fondant

Homemade fondant can be stored for several weeks. To store:

• Wrap the fondant tightly in plastic wrap, making sure to remove as much air as possible.
• Place the wrapped fondant in an airtight container.
• Store at room temperature or in the refrigerator for longer storage.
• Bring the fondant back to room temperature before using. Knead well before rolling.

Conclusion

Making your own fondant is a rewarding experience that gives you full control over the flavor, texture, and appearance of your decorated treats. While it may seem intimidating at first, following these steps and tips will help you master the art of fondant. Whether you choose the easy marshmallow method or the traditional rolled fondant recipe, you’ll be well on your way to creating stunning and delicious cakes and pastries. So, put on your apron, gather your ingredients, and let’s get baking!