Running out of fondant (fondant in English) while you're busy decorating your cakes and don't want to drive to the grocery store afterwards? Why not try making it yourself? In fact, the classic fondant recipe consists of only a few simple ingredients that can be easily found in major supermarkets, such as gelatin, corn syrup, and white butter. If you want, you can also modify the fondant recipe by mixing in marshmallows. Or, you can also add flavoring extracts or food coloring to enhance the appearance of fondant, you know! In no time, your homemade fondant can be used to decorate all kinds of cakes!
Ingredients
Classic Fondant
- 2 tsp. (7 grams) powdered plain gelatin
- 60 ml cold water
- 150 grams corn syrup or glucose syrup
- 1 tbsp. (20 grams) glycerol
- 2 tbsp. (30 grams) white butter or regular butter
- 1 tsp. vanilla extract
- 1 kg powdered sugar that has been sifted
Will make fondant for 2 round cakes
Marshmallow Fondant
- 300 grams of mini marshmallows
- 2-3 tbsp. water
- 500 grams of powdered sugar
Will make fondant for a two-story cake
Step
Method 1 of 2: Making Classic Fondant
Step 1. Mix water with gelatin until the texture thickens
Pour about 60 ml of cold water into a heatproof bowl, then add 2 tsp. (7 grams) powdered plain gelatin into it. Let the gelatin sit for 5 to 10 minutes to get a thick, gel-like texture.
Avoid the urge to stir gelatin and water so that the gelatin texture does not end up clumping.
Step 2. Heat the gelatin until it melts
Fill 2.5 parts of a pot with water, then heat the water over medium heat. When the steam has started to form, place the bowl of gelatin in the saucepan until the gelatin is completely melted.
At this stage, the gelatin can be stirred to make it easier to dissolve
Step 3. Add the glucose syrup, glycerol and white butter to a bowl
Place 150 grams of glucose syrup or corn syrup in a bowl of melted gelatin, and add 1 tbsp. (20 grams) glycerol and 2 tbsp. (30 grams) white butter. Stir and heat all ingredients until well mixed and no lumps.
If you don't have glycerol, you can also use regular vegetable oil
Step 4. Place the bowl containing the gelatin mixture on the kitchen table, then pour the vanilla extract into it
Turn off the stove and put on heat-resistant gloves before removing the bowl from the pot. Then, pour 1 tsp. Add vanilla extract to a bowl, then set the bowl aside on the kitchen counter to cool slightly.
Variation:
To make a flavored fondant, substitute the vanilla extract with another flavoring, such as almond extract, lemon extract, rose water, or orange extract.
Step 5. Mix the gelatin mixture with 500 grams of powdered sugar
First, put the powdered sugar in a bowl large enough to fit the cooled gelatin mixture. After that, pour the gelatin mixture and stir all the ingredients until well mixed using a wooden spoon.
At this point, the fondant should feel sticky and pliable
Step 6. Mix in the remaining powdered sugar as needed
Add the remaining powdered sugar, about 125 grams in each pouring process. However, if the texture of the dough is to your liking, there is no need to add the amount of powdered sugar.
Stop adding powdered sugar when the fondant dough starts to feel difficult to knead
Step 7. Knead the fondant dough until the texture is smooth and soft
First of all, sprinkle the surface of the kitchen counter with powdered sugar and place the fondant dough on it. Then, also sprinkle your palms with powdered sugar so that the dough doesn't feel sticky when kneaded.
- If you live in a very hot or humid area, try increasing the amount of powdered sugar to prevent the dough from sticking when you work it.
- If the dough feels stiff when kneading, gradually add a drop of water until the texture is more pliable.
Tip:
To color fondant, add a few drops of liquid food coloring until you reach the desired color intensity.
Step 8. Use the fondant immediately or save the dough until needed
Fondant dough can be rolled out immediately and used to decorate cakes, or wrapped tightly in plastic wrap and stored until it's time to use. To prevent the fondant texture from drying out, grease the surface with a little vegetable oil before wrapping, then store the fondant dough at room temperature, precisely in an area that is not exposed to direct sunlight for a maximum of 1 week.
Do not store fondant in the refrigerator so that the texture does not become more moist and feels sticky when used
Method 2 of 2: Making Marshmallow Fondant
Step 1. Melt the mini marshmallows in the microwave
Place 300 grams of mini marshmallows in a heatproof bowl. Then, pour the water into a bowl and microwave it for 30 seconds or until it's completely melted.
Don't have a microwave? Place the bowl of marshmallows in a saucepan of hot water and stir the marshmallows until they are completely melted
Step 2. Mix the marshmallows with 400 grams of powdered sugar
Place the powdered sugar and melted marshmallows in an electric mixer and process them on low speed until they form a ball-like dough.
If the texture of the dough feels too sticky, add the portion of powdered sugar used
Variation:
If you don't have an electric mixer, just whisk the melted marshmallows and powdered sugar in a bowl for a few minutes until they're well combined.
Step 3. Remove the dough from the bowl or mixer and knead for 7 to 8 minutes
First of all, sprinkle the tabletop with powdered sugar. Then, coat both the palms of the hands and the spatula used for scooping the dough with vegetable oil. After that, knead the fondant dough until the texture is smooth and soft.
If the texture of the fondant feels too dry, add about 1/2 tbsp. water gradually until the dough feels more moist and pliable
Step 4. Roll out the fondant dough or save it for later use
If the fondant will be used to decorate cakes or cupcakes, start rolling it out on a kitchen counter that has been dusted with powdered sugar. If you don't use the fondant right away, brush the surface with a little vegetable oil, then wrap the dough tightly with plastic wrap. Store fondant dough at room temperature for a maximum of 2 weeks.
Place the fondant dough that has been wrapped tightly in a cool area and not exposed to direct sunlight. Remember, the fondant dough should not be put in the refrigerator so that the texture does not get more moist and sticky when used
Tips
- Use colored marshmallows to make pale marshmallow fondant.
- Want to make meses from fondant? Roll out the fondant dough and cut it into very small pieces. Dry the "meses" for a few hours to allow the texture to harden before use.
- Try rolling out the fondant and shaping it into a flower.
