How to Make Homemade Fondant For Sleek and Professional Looking Cakes

Microwave marshmallows to make an easy fondant recipe.

Fondant is a type of candy icing used in cake decorating. The icing is a thicker texture than typical icings, giving the finished product a sleek and professional look. Unlike typical icings, you roll out and smooth it onto the cake, instead of applying it with a spatula. Although you could purchase premade fondant at baking supply stores, making your own fondant is less expensive and gives you complete control over the amount and finished quality.

Things You'll Need

• Stovetop:
• Sifter
• 2 lbs. confectioner sugar
• Large, plastic bowl
• Small pan
• 1 tbsp. unflavored gelatin
• Wooden spoon
• 1/2 cup glucose
• 1 1/2 tbsp. glycerin
• 1 tsp. extract
• Food prep gloves
• Cooking spray (optional)
• Butter (optional)
• Plastic wrap
• Airtight storage container
• 16 oz. miniature marshmallows
• Microwave-safe bowl
• Microwave
• 2 lbs. confectioner's sugar
• 3/4 cup vegetable shortening
• Small bowl

Instructions

Stovetop

1. Sift 2 lbs. confectioner sugar into a large, plastic bowl. Use your fingers to form a divot in the top of the top of the sugar.

2. Place 1/4-cup cold water into a small pan. Sprinkle the water with 1 tbsp. unflavored gelatin. Set the pan aside for five minutes. Place the pan over medium heat and stir to dissolve the gelatin into the water. Once dissolved the water will be clear. Do not let the mixture boil.

3. Remove the pan from the heat. Add 1/2 cup glucose and 1 1/2 tbsp. glycerin to the pan. Stir to combine. Then, stir in 1 tsp. extract. Use any extract you desire to add flavor to the fondant.

4. Let the mixture cool for five minutes and then pour it into the divot made in Step 1. Use a wooden spoon to stir the mixture until combined.

5. Wear a pair of food prep gloves and knead the mixture with your hands. If you find the mixture is sticking too much to your gloves, coat the gloves in cooking spray or butter. Knead the mixture until it is stiff. Depending on your kitchen's humidity, add 1/2 tbsp. confectioner's sugar to the mixture to keep it from being too sticky.

6. Wrap the fondant in plastic wrap. Then, place it into an airtight food storage container. Store on the counter, at room temperature, for eight hours before using it for decorating.

Microwave

1. Place 16 oz. of miniature marshmallows into a microwave-safe bowl. Add 2 tbsp. water and put it in the microwave and set it on high for 30 seconds. Stir the mixture with a wooden spoon. Return to the microwave and heat high for another 30 seconds. Repeat the process three more times, stirring between heating, until the marshmallows melt completely.

2. Pour 1 1/2 lbs. confectioner's sugar on top of the marshmallows. Coat your hands with vegetable shortening, making sure to get it between your fingers and on the back of the hands. Place 1/2-cup of shortening in a bowl, in case you need more when mixing the fondant.

3. Use your greased hands to mix the confectioner's sugar into the marshmallows, kneading it as you would dough. If it is too hot to touch, let the mixture cool for five minutes and try again. If the mixture starts to stick to your hands, regrease them with more shortening.

4. Sprinkle another 1/2 cup confectioner's sugar onto the top of the marshmallow mixture. Mix it into the mixture for seven to eight minutes with your greased hands. When finished, the mixture will form a tight, elastic ball. When pulled, the fondant should stretch easily. If it is too sticky, sprinkle in 1 tbsp. confectioner's sugar at a time and mix until not sticky. If the mixture is too dry and breaks when pulled, add 1/2-tbsp. water at a time, mixing it until no longer dry.

5. Wrap the mixture in plastic wrap and refrigerate overnight before use. Unused fondant may be store for up to three weeks in the refrigerated.

Tips & Warnings

• When choosing extracts for flavoring, colored flavorings, such as vanilla extract, color the fondant, as well.

• Purchase glycerin and glucose at baking supply stores.

• Add color to either fondant recipe as you would store-bought fondant.

References

• Food Network: Rolled Fondant Recipe; Colette Peters
• What's Cooking America?: Marshmallow Fondant Recipe and Photo Tutorial; Peggy Weaver