How to Make Fondant Frosting

Fondant gives this wedding cake a smooth finish.

Originally developed in the 1500s, rolled fondant has long been a staple in cake decorating. Fondant is a malleable sugar paste that can can be dyed or cut to achieve almost any cake design. Although there are several varieties of fondant, traditional rolled fondant follows a fairly rigid recipe. Most bakeries charge top dollar for a cake covered in fondant, but with a little practice you'll be making fondant like a pro.

Things You'll Need

• 1 tbsp. unflavored gelatin
• 1/4 cup cold water
• Medium microwave-safe bowl
• 1 tsp. vanilla extract
• 1/2 cup corn syrup
• 1 1/4 tbsp. glycerin
• 9 cups sifted confectioners' sugar
• Large bowl
• 2/3 tsp. white shortening
• Rolling pin

Instructions

1. Pour the water into a medium, microwave safe bowl and add the gelatin. Do not stir the mixture. Allow it two sit for two to three minutes.

2. Microwave the gelatin mixture for 30 seconds.

3. Add the vanilla extract, corn syrup and glycerin. Stir until the mixture is smooth and clear. If the mixture does not become smooth and clear, microwave it for another 15 seconds and stir again.

4. Place 7 cups of confectioners sugar in a large bowl. Use your fist to make a deep indent in the sugar.

5. Pour the gelatin mixture into the sugar indent.

6. Stir the gelatin into the sugar using a wooding spoon until it becomes sticky.

7. Sprinkle the remaining 2 cups of sugar on a large work surface. Pour the sugar and gelatin mixture out onto the work surface.

8. Knead the fondant with your hands until it forms a smooth, slightly sticky doughlike mass.

9. Add the shortening to the fondant and knead it in using your hands.

10. Decide whether or not you are ready to add the fondant to the cake. If not, wrap the fondant in plastic and seal it in an airtight container for up to two days. If you are ready to use the fondant, use a rolling pin to spread out the fondant until it forms a thin, even layer.

Tips & Warnings

• If you have trouble finding glycerin, you can omit it from the fondant without changing the taste. However, your fondant will not have the same sheen and will dry out more quickly. If you choose not to use glycerin, mold the fondant into its final shape before it becomes hard to work with.

References

• Make Fabulous Cakes: Make Your Own Rolled Fondant
• The Duke Cook: Fondant Recipe
• Gingerbread House Heaven: Fondant Recipe