Classic Fondant
Elevate your cake decorating skills with this *Classic Fondant* recipe, perfect for creating smooth, professional-quality finishes and intricate decorations. Made from simple pantry staples like powdered sugar, gelatin, and glycerin, this versatile homemade fondant is pliable, delicious, and tailored for both beginner bakers and seasoned pros. The recipe walks you through essential techniques such as blooming gelatin and hand-kneading, ensuring a lump-free texture that’s easy to roll and shape. Ideal for covering cakes or crafting decorative accents, this fondant boasts subtle vanilla flavor and can be customized with colors or flavors to suit any occasion. Ready in just 30 minutes, it’s a must-try for creating bakery-worthy confections at home. Keywords: Classic Fondant recipe, homemade cake fondant, easy cake decorating, fondant for cakes, DIY fondant recipe.
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Recipe Information
Ingredients
- 900 grams Powdered sugar
- 2 teaspoons Gelatin
- 60 milliliters Cold water
- 120 milliliters Glucose syrup or corn syrup
- 2 tablespoons Glycerin
- 1 tablespoon Shortening
- 2 teaspoons Vanilla extract
- 1 pinch Salt
Instructions
Sift the powdered sugar into a large mixing bowl and set aside. This will help ensure your fondant is lump-free.
In a small bowl, sprinkle the gelatin over the cold water. Let it stand for about 5 minutes to allow the gelatin to absorb the water and bloom.
Place the gelatin mixture in a heatproof bowl over a pot of simmering water. Stir until the gelatin is completely dissolved and the mixture is clear.
Add the glucose syrup or corn syrup, glycerin, shortening, vanilla extract, and salt to the dissolved gelatin. Stir gently until the shortening is melted and the ingredients are combined into a smooth liquid.
Make a well in the center of the powdered sugar. Pour the liquid gelatin mixture into the well.
Stir with a spatula or wooden spoon until a dough begins to form. Knead the fondant by hand when it becomes too stiff to stir, incorporating as much of the powdered sugar as needed until the fondant is smooth and pliable but not sticky.
If the fondant is too sticky, add a little more powdered sugar. If it’s too stiff, add a little water, a few drops at a time, until you achieve the desired consistency.
Wrap the fondant tightly in plastic wrap and let it rest at room temperature for at least 30 minutes before using. This will help the texture improve and become easier to handle.
Roll out the fondant to your desired thickness for covering cakes or cut into shapes for decorations.
Nutrition Facts
Calories |
4117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 165 mg | 7% | |
| Total Carbohydrate | 1020.6 g | 371% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 972.7 g | ||
| Protein | 0.1 g | 0% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 38 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
