How To Make Fondant
This recipe makes enough fondant for one layered cake; for taller cakes, triple the recipe.
- 1 cup shortening
- 1 cup light corn syrup
- 2 pounds powdered sugar
- ½ teaspoon salt
- 1 teaspoon clear vanilla extract
- Food coloring (optional)
- 1 box white cake mix or a pre-baked cake
- 2 cups prepared buttercream frosting
This easy first step creates the base of your fondant. Mix the shortening with the light corn syrup, and stir well until fully mixed.
Note, be sure to use light corn syrup so you end up with a white fondant, otherwise, it might look a bit dirty (not an appealing trait in a dessert).
Add The Sweet Stuff
Drop in the salt and vanilla extract, and then add the powdered sugar gradually, mixing well between each addition. Eventually, the fondant will become dough-like and you can pull it out of the bowl and knead it on a flat surface sprinkled with more powdered sugar. Again, be sure to use clear vanilla extract to get a crisp white color for your fondant.
Start kneading the fondant, over and over, for about five to 10 minutes, or until all two pounds of powdered sugar is incorporated.
If the fondant is at all greasy feeling, sprinkle in just a little more powdered sugar at a time.
Time to add a couple of drops of food coloring or gel coloring; two drops of pink was used for this fondant.
Fold over and continue to knead until the color is evenly distributed throughout. Set aside a fist-size ball of fondant for decorations.
Choose Your Size
Fondant is a sweet way to cover almost any cake size, from cupcakes to large tiered cakes.
This one consists of two 6-inch round cakes, made with a basic white cake mix, and stacked and covered with fondant—a particularly nice size for a baby shower.
Apply a Crumb Coat
To ensure a smooth covering of fondant over the cake, it’s best to first put on a “crumb coat” of buttercream frosting. You don’t want any pesky crumbs poking through your fondant, right?
Once your cakes are cool (or defrosted), spread a thin layer of frosting over the entire cake using a knife and working from the top down.
Now it’s time to cover the cake! Roll out the fondant on top of a large sheet of wax paper till it’s about ¼ to ½ inch thick. Sprinkle on powdered sugar if fondant starts to pull or stick to the rolling pin.
Once it is rolled out, pick up the wax paper and flip it over onto the cake.
Time to Trim
The fondant will naturally fall down the sides. If you see any cracks, no worries: a little smoothing and powdered sugar can blend them right in. And, you will likely have excess fondant sticking out of the bottom rim of the cake.
Take a knife and simply trim away, then save the pieces for decorations.
Decorating with fondant is super-fun—like playing with Play-Doh when you were a kid (only far tastier). Use the trim and the fondant you saved. Try cookie cutters to make shapes like polka dots (shown) or oversize confetti. The glittering effect on these dots is from sprinkled on Disco Dust—find it at Sweet! Baking & Candy Making Supply.
Let Them Eat Cake
Now for the fun part: Slice. Bite. Enjoy! And celebrate the fact that you—yes, you—made this beautiful cake with your own two hands.
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