How to Make Fondant: A Comprehensive Guide for Home Bakers

If you are a home baker looking to add professional touches to your cakes, learning how to make fondant is a valuable skill. Fondant is a sweet, easily moldable dough used for covering and decorating cakes. This article will guide you through the process of making both marshmallow fondant and classic fondant, providing detailed instructions and tips for successful results.

Marshmallow Fondant

Making fondant at home is relatively simple and requires just a few ingredients. Here’s a recipe for marshmallow fondant, suitable for beginners and experienced bakers alike.

Ingredients

1 bag (10 oz) mini marshmallows 2-5 tablespoons water 2-5 cups powdered sugar (confectioners sugar) 1-2 tablespoons vegetable shortening (optional for kneading)

Instructions

Melt the Marshmallows: Place the mini marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave for 30 seconds, then stir. Repeat in 30-second intervals until the marshmallows are completely melted and smooth. Add Powdered Sugar: Gradually add 2 cups of powdered sugar to the melted marshmallows. Stir until combined. The mixture will be sticky. Knead the Fondant: Grease your hands and a clean surface with vegetable shortening to prevent sticking. Transfer the mixture to the surface and begin kneading it. Add more powdered sugar as needed (about 1/2 cup at a time) until the fondant is smooth and pliable. Color the Fondant (Optional): If you want to color your fondant, divide it into portions and use gel food coloring. Knead the color into the fondant until fully incorporated. Store the Fondant: Wrap the fondant tightly in plastic wrap and store it in an airtight container. It can be kept at room temperature for up to a month.

Additional Tips

Anti-stick Surface: To prevent sticking while rolling out the fondant, dust your work surface with cornstarch or powdered sugar. Flavoring: You can add a few drops of extract like vanilla or almond to flavor your fondant while kneading it.

Classic Fondant

For those who prefer a smoother texture or want to explore more advanced techniques, classic fondant is a fantastic option. This method requires a bit more effort but delivers professional results.

Ingredients

4 cups (59 ml) cold water 2 teaspoons (1/4 ounce or 7 g) unflavored powdered gelatin 1/2 cup (170 g) glucose syrup or corn syrup 1 tablespoon (18 g) glycerin 2 tablespoons (28 g) shortening or butter 4 cups (0.5 kg) powdered sugar 1 teaspoon (4.9 ml) vanilla extract

Instructions

Hydrate the Gelatin: Pour 4 cups of cold water into a heat-proof bowl and sprinkle 2 teaspoons of unflavored powdered gelatin over it. Leave it to hydrate for 5 to 10 minutes. It should start to look thick and gel-like. Heat the Gelatin: Pour about 1 inch (2.5 cm) of water into a pan and turn the burner to medium. When the water begins to simmer, place the bowl with the gelatin in the pan so it sits over the water. Continue to heat the gelatin gently until it melts. You can stir the gelatin at this point to help dissolve. Add Glucose, Glycerin, and Shortening: Add 1/2 cup of glucose syrup or corn syrup to the melted gelatin along with 1 tablespoon of glycerin and 2 tablespoons of shortening or butter. Stir the mixture and heat it until the ingredients melt. If you don't have glycerin, you can substitute vegetable oil. Stir in Vanilla: Turn off the burner and wear oven mitts to carefully lift the bowl out of the pan. Then stir in 1 teaspoon of vanilla extract and set the mixture aside to cool until it’s lukewarm. Mix in Powdered Sugar: Put the powdered sugar into a large bowl and pour in the cooled gelatin mixture. Stir well with a wooden spoon. The mixture should look sticky and stretchy at this point. Final Kneading: Continue to stir in the remaining 4 cups of powdered sugar (1 cup at a time) until the fondant is smooth. You may not need all of the powdered sugar, depending on how firm you want your fondant. Storage: Sprinkle powdered sugar over your work surface and turn the fondant onto it. Then coat your hands with some powdered sugar and knead the fondant until it’s soft and easy to work with. If you are in a hot or wet climate, you may need to add more powdered sugar as you work to prevent the fondant from sticking. If the fondant becomes too stiff, mix in a drop of water at a time until it softens. Use: You can immediately begin rolling out the fondant to decorate a cake or wrap it tightly in plastic wrap. Brush it with a little vegetable oil before wrapping to prevent drying. Store at room temperature out of direct light for up to 1 week. Avoid refrigerating the fondant as it will introduce moisture and make it sticky.