I am by no means a cake decorating expert. Or even a good amateur. I’ve made this fondant recipe twice now (both in the last week and a half) and been quite surprised at how easy it was to make, shape, and decorate with.
So for the other beginning cake makers out there, you can do it!
I have yet to build a tower of cake layers and attempt to cover it with a smooth layer of fondant, but I can say with pride that I can make shapes to lay on top of buttercream frosting. It’s gonna be a while before I build up the confidence to attempt the all-over fondant look.
I’m anticipating your questions–I’ll make a short EFAQ (estimated FAQ’s) afterwards, but I’ll happily add to the list if you have any other things to ask (and if I actually can answer them. Remember, I’m no professional baker).
Homemade Fondant (recipe from The Cook Duke)
- 1 T unflavored gelatin
- 1/4 C cold water
- 1 t almond extract
- 1/2 C light corn syrup
- 1 T food-safe glycerin
- 2 lbs confectioners’ sugar
- 1/2 t vegetable shortening
- Where do I get these ingredients? I found glycerin (food-grade) in Michaels, and the gelatin you can usually find in the baking section of any grocery store (I got mine in Whole Foods).
- How do I store the fondant? For decorations like I made, you can cover them lightly with parchment paper and let them dry out before placing them on the cake. You don’t want to keep them in an airtight container because they will get sticky and fall apart. Store the unshaped fondant in the fridge in an airtight container.
- How do I store the cake? I had to research this one. You don’t want to put a cake covered in fondant in the fridge because it creates condensation on top of the fondant when you take it out. A cake covered in buttercream and fondant can stay unrefrigerated for 2-3 days.
- How do I make my fondant manageable? If the consistency is too stiff/cracking, add a drop of glycerin and knead it in. If it is too sticky, knead in some more confectioners’ sugar or dust with cornstarch.
- How does it taste? Surprisingly good! If you don’t like the traditional almond flavor, you can swap lemon, vanilla, peppermint, orange, or any other extract you want.