Classic Fondant

  • Serves: Makes 2 1/2 pounds / 40 grams; covers a 9 x 4-inch cake
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This recipe has been adapted from Rose Levy Beranbaum's The Cake Bible.


Rolled Fondant may be used at once but seems to work more easily when allowed to rest for several hours, preferably overnight. It is important to keep Fondant covered to prevent it from drying. Wrap tightly in plastic wrap and place in an airtight container. It will firm slightly upon standing.

1 tablespoon gelatin
1/4 cup cold water (optional: replace 2 tablespoons water with rosewater, orange flower water or freshly squeezed lemon juice)
1/2 cup glucose (can use 9 tablespoons light corn syrup which equals 1/2 cup glucose)
1 tablespoon glycerin
2 tablespoons solid vegetable shortening
8 cups sifted confectioners sugar
2 - 3 drops liquid food color
1 - 2 teaspoons extract, as desired

Sprinkle gelatin over the water in a 2-cup heatproof glass measure and let stand for 5 minutes. Set into a small pan of simmering water and stir until the gelatin is dissolved. (This can be done in a microwave on high for a few seconds).

Blend in the glucose and glycerin, then add the shortening and stir until melted. Remove from heat.
Place the sugar in a bowl and make a well in the center. Add the gelatin mixture and stir with a lightly greased wooden spoon until blended. Mix lightly with greased hand and knead vigorously in the bowl until most of the sugar is incorporated. Turn onto a smooth, lightly greased surface such as Formica or marble and knead until smooth and satiny. If the Fondant seems dry, add several drops of water and knead well. If it seems too sticky, knead in more powdered sugar. The Fondant will resemble a smooth, well-shaped stone.

When dropped, it should spread very slightly but retain its shape. It should be malleable like clay, soft but not sticky.

When ready to roll out, spray the work surface and rolling pin with nonstick vegetable spray.

Adapted by Sarah Phillips from The Cake Bible, by Rose Levy Beranbaum

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