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.
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:
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 fondant 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 fondant so it doesn’t taste like Playdough, as commercial fondants do.
Bride: (Big smile since she can have her beautiful fondant cake and enjoy eating it too!)
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 fondants 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 fondant 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.
Here are a few hints for rolled fondant success:
- 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*** After a reader’s feedback I remade this fondant 3 more times to fine tune the measurements. Generally, I try to put most of my recipes in volume measure first since most American bakers use volume measure. 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. I do take your feedback seriously and always work to make the recipes as easy and consistent as possible – so keep those questions coming!!!
Watch this 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.
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