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How to Make Rolled Fondant – A Recipe for Homemade Fondant

You can buy it, so why would you need to know how to make rolled fondant? Let’s face it, commercial fondant does not taste good. Making your own is worth the time and is surprisingly easy to do.

A white cake covered in rolled fondant on a glass cake plate

For 10 years I owned a wedding cake business. I can’t count how many times I had this conversation after the bride saw a photo like this in my portfolio:

a five tier wedding cake covered with rolled fondant

Bride: I love this look of this cake, but I hate fondant. Can you make the same cake using buttercream?

Me: No. I can do a version of that cake, but it won’t really look the same with buttercream. It will be pretty, but it won’t look exactly the same. There are certain decorative effects that can’t be done on buttercream.

Bride: But it tastes so bad. Won’t it ruin the flavor of the cake?

Me: No. Personally, I find fondant too sweet and don’t eat it. I just leave it on the plate after eating the cake. I put two layers of buttercream under the fondant, so you still get plenty of buttercream. Also, I make my own so it doesn’t taste like Playdough, as commercial products do.

Bride: (Big smile since she can have her beautiful fondant cake and enjoy eating it too!)

a cake covered rolled fondant and decorated with sugar flowers

Why homemade rolled fondant is better

It’s true, most people don’t like the taste of fondant. But I think most people have only eaten commercially made fondant. Some brands are better than others, but even the best commercial products have a texture and taste that are, sadly, reminiscent of Playdough.

I’ve always made my own fondant. When I started making cakes almost 30 years ago, you couldn’t buy it in the stores and there was no internet, so I had no other choice than to make it.

For my cake business, I made my own fondant since it’s easy enough to make and is much cheaper than buying it. Even better, although it is sweet (it’s mostly sugar, after all) it doesn’t have a weird taste or smell. It just tastes like sugar.

a closeup shot of a cake covered with rolled fondant

Tips for making your own rolled fondant:

  • If you want a tinted fondant, add the coloring to the gelatin mixture. It’s easier than kneading in color later.
  • Unfortunately, if you want a very dark or vibrant color you’ll just have to buy fondant. For bright red or black, for example, you’d have to add so much coloring that it ruins the texture of the fondant. Believe me, I’ve tried it. That’s the only time I used commercial fondant.
  • I find it’s easiest to mostly mix the fondant with the dough hook and then finish kneading in the sugar by hand.
  • No matter how you mix it, the freshly made fondant is a sticky mess and is a bit of a pain to knead together. Just keep kneading and appreciate the arm workout.
  • The fondant must set overnight and be re-kneaded before rolling.
  • This recipe makes a little more than you need to cover an 8″ cake because it’s easier to have a little too much and trim away excess.

***UPDATE***I have included volume measures here for those who don’t have a kitchen scale. But I do recommend that you weigh the ingredients to get the most consistent results.

A little variation in the amount of moisture or sugar in the fondant can make a big difference in texture. 

Watch the recipe video to see how to make rolled fondant.

Now that you’ve made your own fondant, watch this video to see How To Cover A Cake with Fondant.

If you love easy to follow recipes like this, you’ll love my new book: Easy Baking From Scratch: Quick Tutorials, Time-Saving Tips, Extraordinary Sweet and Savory Classics. The book contains over 100 recipes that have been well-tested and are presented in simple, clear language. It’s available now on Amazon.

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

a cake covered with rolled fondant

Rolled Fondant

Yield: 12 servings
Prep Time: 30 minutes
Setting Time: 8 hours
Total Time: 8 hours 30 minutes

This is a good, reliable rolled fondant recipe. I used this recipe for 10 years in my custom cake business.


  • 24 oz (6 cups, 685g) confectioner's sugar
  • 2 oz (1/4 cup, 60 ml) cool water
  • 1 Tbsp gelatin powder
  • 3.5 oz (1/4 cup plus 2 Tbsp, 95g) white corn syrup
  • .75 oz (1 Tbsp, 20g) glycerin


  1. Sift the confectioner's sugar into a large mixing bowl or in a stand mixer bowl with the hook attachment.
  2. Put the water in a small microwave-safe bowl. Sprinkle the gelatin powder evenly over the surface of the water. Whisk 1-2 times to combine. Let the gelatin "bloom" for 5 minutes.
  3. Heat the gelatin in the microwave for 15 seconds to melt. Whisk the corn syrup and glycerine into the warm gelatin (see note if you want to tint the fondant). Heat another 15 seconds in the microwave to make sure everything is melted.
  4. Pour the warm gelatin mixture into the sugar all at once. If working by hand use a wooden spoon to stir the mixture until most of the sugar is incorporated. If using a stand mixer, use the dough hook on medium-low until most of the sugar is incorporated.
  5. With the fondant still in the bowl, use your hands to finish kneading the rest of the sugar into the fondant. It will be quite sticky and messy at this point, just keep kneading. A plastic bowl scraper is helpful for handling the fondant.
  6. Turn the fondant out onto the plastic wrap. Wrap 2x in plastic wrap and let it set at least 8 hours or overnight before using.
  7. When ready to use, knead the fondant until it's smooth and supple. Roll on a surface dusted with powdered sugar. When not using always keep the fondant covered so it doesn't form a skin.


If you want to tint the fondant, this is a good time to add the coloring. Whisk the coloring into the warm gelatin mixture before adding it to the sugar.

You must let the fondant rest overnight before using so the gelatin has time to set. Knead the fondant into a smooth ball before rolling. If it's well wrapped and kept in an air tight container, the fondant will keep for several weeks.

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Nicole Gottfried

Wednesday 15th of June 2022

I just made this recipe last night. The fondant did not resemble the ball in the video, it was more of a thick honey consistency. I thought I might have made it wrong, but I used the exact measurements in the recipe. The fondant did set up more by morning but is still much too soft. I read through some of the comments and noticed you had reduced the glycerin used, is this reflected in the recipe?

Eileen Gray

Wednesday 15th of June 2022

Did you weigh your ingredients or use volume measure? Also, the fondant can be quite sticky when it's freshly made. This is why I knead it in the bowl instead of on the countertop. I also use a bowl scraper to take it out of the bowl into the plastic wrap. For this recipe, even more than I always do, I highly recommend weighing your ingredients. A slight variation in the measurements can make a big difference in the texture. Yes, any change in the glycerin would be reflected in the recipe. If your fondant is still soft after sitting overnight knead in more confectioner's sugar until it's easier to handle. The fondant is quite forgiving once the gelatin is set.

Joanne Grantham

Sunday 28th of November 2021

Hi Is it possible to make vegan fondant? If so what would you recommend to replace the gelatin and would the amount be the same?

Eileen Gray

Sunday 28th of November 2021

It's probably possible, but I couldn't say exactly which product to use instead of gelatin. You need the gelatin for the elastic quality that allows you to roll the fondant. A quick google search for vegan replacements for gelatin brought up this page. You'd have to experiment with the products to see which works best for you.


Saturday 30th of October 2021

Hello: I have question about sponge cake . Why is some chefs they add baking powder or cream of tarter or oil to sponge cake and some don’t? What is the original recipe of the sponge cake. Please reply

Thank you

Eileen Gray

Sunday 31st of October 2021

There is not one "original" sponge cake recipe. There are many versions of sponge cake. A sponge cake is just a cake that gets a lot of it's structure from whipped eggs in some form.


Thursday 7th of October 2021

would this still work if its not in the fridge overnight but for about 7 hours instead, and can it sit longer that 8 hours in the fridge

Eileen Gray

Friday 8th of October 2021

The fondant does not need to be refrigerated. It should be held at room temperature. The resting time is for the water to hydrate the sugar and for the gelatin in the fondant to set. 7 hours should be fine.

Alpana rana

Monday 30th of August 2021

Hi, Do we have to add tylose powder to fondant , the recipe I make asks for tylose but it smells & tastes very chemical like . Just wondering if fondant works as well without tylose.

Eileen Gray

Monday 30th of August 2021

I've been making this recipe without tylose for more than 20 years. So, no, you don't need tylose powder for fondant. I do add gum tragacanth (tylose is a brand name) if I want to make sugar flowers. The gum makes fondant stretchy so you can roll it super thin to make flower petals. But for covering a cake or basic decorations you don't need to add the gum.

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