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Fondant recipe

Fondant recipe

Fondant Recipe
Yes! Finally the Fondant Recipe is on my blog, I really wanted to make Fondant at home. Super duper excited to share the recipe today. Its smooth, It holds the shape and is pretty white in color. Call it sugar paste or gum paste – Fondant making is no more a scare. Go ahead make it; I am coming with you in your kitchen and together we make it happen.

Fondant recipe

Cakes are loved; I know that – A good-looking cake will always capture your eye. Plan a surprise for the one you love at home. Any cake can get a makeover with this homemade fondant. All tried and tested – I made it, colored it and then rolled to check if this Fondant can cover a home baked cake evenly and neatly or not. The answer is yes !

Fondant recipe

I rolled out the blue fondant and covered a cake. Pink polka dots are the idea given to me by my daughter. She said mom its easy and will look so pretty.

Here is the process in a visual sequence

Sprinkle the gelatin over the water

Fondant recipe

 Pouring in the the glucose syrup

Fondant recipe

Gelatin mixture into the icing sugar

Fondant recipe

Kneading to get the dough together

Fondant recipe

More Kneading the fondant

Fondant recipe

 When prepared cover with the plastic

Fondant recipe

Ready to get colored – The homemade fondant

Fondant recipe

Fondant colored and individually wrapped with plastic

Fondant recipe

 Colored   fondant

Fondant recipe

Must read points before you start to make fondant at home:
1. Keep all the ingredients ready, before you start. You will need clean kitchen surface to knead the fondant; so keep that in mind and clear the slab.
2. Substitutes are a little difficult to find in this recipe. Please try to find the ingredients at your local store or you can buy on-line.
3. But few things like vegetable shortening; if you don’t find it you are free to use the butter. Only effect it will have is on the color.
4. Same to the clear vanilla extract; If you find too good. If not you can use your regular vanilla extract. Only effect it will have is on the color.
5. While kneading your fondant, grease your hands and the kitchen counter with vegetable shortening to prevent the sticking. It normally takes 5 to 8 minutes of kneading to get the elastic fondant ball. So keep it going.
6. If the mix is tearing easily or you feel it’s too dry you can add few drops of water. Or if you feel that the dough is too wet add more icing sugar and knead. But at the same time if your dough is formed avoid using either of these , just knead with your greased hands. You will get it right. The consistency we will be looking for is of play dough.
7. While rolling the fondant to cover the cake sprinkle some corn starch on your counter and dust your rolling-pin as well. This will prevent the sticking and you will be able to roll thin neat layer to cover the cake. Use a clean pastry brush to rub off the excess cornstarch.
8. Make sure that the spread sheet of the fondant over the cake doesn’t have any finger nail marks.
9. If you are not using the fondant immediately, you can store this at room temperature for about a month. In the fridge for almost 3 months. And whenever you want to use the fondant, keep it at room temperature for 3 to 4 hours and then knead again with greased hands and you are good to go.
10. I think there is nothing more to say. Just make the fondant at home and enjoy the experience to create your own designs on the cakes.


Fondant recipe



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This Post Has 21 Comments

  1. 2blissofbaking

    Thanks for the appreciation, Swati.
    For baking, I would suggest an OTG
    Happy Baking

  2. Swathi

    Hi… Nice recipe… I like baking… Which oven would be preferable, otg or microwave???

  3. 2blissofbaking

    Hi Seema,

    thanks for reaching out. Am not sure which brand you are refering to. I would suggest to check ingredient list / pack


  4. Seema

    I have a question. What about veg gelatin?
    There are veg gelatin in market. Kya vo veg nahi hain? Please tell.

  5. 2blissofbaking

    Not if u wrap it in cling. 🙂

  6. Daphne Dmonte

    I always made fondant using egg whites.will try this recipe. Does it dry out too soon. ?

  7. 2blissofbaking

    Hi Nayna,

    Thats a tough one ! Am working on possibilities and fingers crossed !

  8. 2blissofbaking

    Hi Stuti,

    Thanks for reaching out. I am creating a page for – “Tips and Where to buy” and expect to publish it soon. Stay tuned !

  9. 2blissofbaking

    Hi Latha,

    Thats a difficult question to answer as each receipe demands certain ingredients. I am working on a set of Tips for substitutes and hope to share it soon. Keep tuning in !

  10. Latha

    Hi.. I’m a vegetarian and I guess gelatin is a non-veg product. Will you be able to help me with vegan substitute please ?

  11. Stuti

    hey..can u tell me which brand of glycerin..and where can i get it…also where can i get veg shorterning in india

  12. Ritu soni

    Very nice. I actually want this recipe . Thanks alot for sharing your detail.

  13. Varsha Lad

    Very interesting .I like your creativeness. Thanks for the recepie.

  14. Alpesh desao

    thanks a lot was always looking for this recipe

  15. bal bahadur limbu

    hello dear sir this is really beautifull cake i really like it i always watched what ever do you posted any kind of the dessert and thank you for share your experince

  16. 2blissofbaking

    Thank you Chhaya 🙂
    Glad you liked the recipe
    Vegetable shortening is hydrogenated vegetable fat,
    It’s easy available 🙂

  17. Chhaya Shah

    Really speechless
    But please tell me what is vegetable shorting

  18. Nayna Kanabar

    Can you suggest an alternative to gelatine to make it vegetarian friendly???

  19. Chhaya Shah

    Superbbbb information

  20. Linda

    Wooooooow I am speechless, wanted always to try, but after seeing your innovation, can’t resist has to give a try.

    Thank for the lovely share with details ☺

  21. Fatima Nayani

    Easy to understand directions and that polka dots cake is looking very nice.

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