Homemade Cake Fondant
A silky, pliable homemade fondant that covers cakes with a flawlessly smooth finish. Easy to tint in any color and flavored to your taste, it turns every celebration cake into a showstopper.
🛒 Ingredients
2 servings
- 1 kg (8 cups) powdered sugar, sifted
- 150 ml (⅔ cup) water
- 2½ envelopes unflavored gelatin powder (or 4 gelatin sheets)
- 1 tablespoon food-grade glycerin
- 1 teaspoon vanilla extract (strawberry or lemon also work beautifully)
- ½ tablespoon liquid glucose
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Directions
- 1
Pour water into a heatproof bowl, sprinkle gelatin over it and let it bloom for 5 minutes.
- 2
Set the bowl over a pot of simmering water and stir until the gelatin dissolves completely. Do not boil.
- 3
Remove from heat, stir in glucose and glycerin until fully combined. Cool to room temperature, then mix in your chosen flavoring.
- 4
Make a well in the center of the sifted powdered sugar and pour in the cooled gelatin mixture.
- 5
Stir with a spoon until a rough dough forms, then turn out onto a surface lightly dusted with powdered sugar.
- 6
Knead firmly for about 10 minutes until the fondant is smooth, elastic and no longer sticky. Wrap tightly in plastic wrap and rest 30 minutes.
- 7
Roll out and drape over a cake coated with jam or ganache to help the fondant adhere, then smooth with your hands or a fondant smoother.
- 8
To color, knead in a few drops of gel food coloring during the final kneading until the shade is even throughout.
💡 Chef's Tip
Keep fondant tightly wrapped at room temperature — refrigeration causes condensation that makes it sweat and crack. If it stiffens, warm it in your hands for a few minutes before rolling.
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