Make fondant yourself

Make fondant yourself

Make fondant yourself: yourself

Elaborate motifs would hardly be conceivable without fondant. You can buy it or you decide to make fondant yourself. There are various fondant recipes, downright professional for long-lasting fondant pies as well as those that are found under the motto "make fondant itself easy".

The simpler recipes are based mostly on marshmallows, they work well and are wonderfully suited for normal use and need. For ambitious projects such as multi-storey wedding cakes or, if you want to make fondant in stock, the detailed recipes with vegetable glycerin are more suitable because the consistency of the fondant mass is more stable.

If fondant do it yourself, Sally, a prominent cake artist, may be your inspiration. At least you will find on their blog numerous motif cakes for all kinds of occasions. And there are many other enthusiastic, creative hobby pastry chefs who also present a wide range of ideas.

Worth knowing and tips

Make fondant yourself: make

  • Always pack the fondant airtight until use.
  • Always use a real butter cream or ganache between fondant and cake. In no case whipped cream or pudding creams, these could soften the fondant.
  • Protect fondant or, fondant pies from moisture and heat.
  • Fondant can be vacuumed well, which increases shelf life
  • Food coloring as a paste has a stronger tinting power and brings less liquid into the recipe.
  • Fondant can be printed with stamps and food coloring (paste).
  • Fondant is an alternative to marzipan (allergy).
  • Powdered sugar, dextrose for elaborate tarts always before seven.
  • Instead of coconut oil, palmin or glycerine, you can also use corn starch for kneading and rolling.
  • If the fondant is too soft after the rest period, you can let it dry out a bit or knead in some powdered sugar.
  • If the fondant has become too dry and solid, it helps to warm gently or knead with coconut oil or glycerin.
  • For delicate figures and similar decorations, the fondant must be additionally kneaded with flower paste or CMC (Kukident adhesive powder extra strong). However, this fondant is only stable for a few days.
  • The more elastic the fondant, the thinner it can be rolled out to cover a cake.
  • Special fondant rolls have different thickness rubber rings outside for replacement. With these the strength of the rollfondant can be determined.
  • The finished motif cake comes unpackaged in the refrigerator until the big show and stays there well. However, you should make sure that no other odors in the fridge from the cake can be accepted. So banish cheese, onions and other "fragrant" foods from the refrigerator or store them in a very airtight container.
  • To cut fondant, use a sharp, smooth knife or even a pizza roller.
  • Start with simpler pies and if in doubt, bake the cake before the rehearsal and finish. It shows weaknesses and it works better in the second attempt.

Recipe 1: fondant recipe easy

Make fondant yourself: yourself

The basis is marshmellows

  • 450 g marshmallows
  • 1 kg powdered sugar
  • 30 ml liquid (water incl. Food coloring and if necessary lemon juice or 3 - 5 drops butter vanilla)
  • Coconut oil for the hands

The marshmallows are dissolved together with the liquid in a bowl in a water bath. Instead, it can also be dissolved in the microwave in several steps every 30 seconds, stirring after each step. Be careful, because the marshmallows can also caramelize in the microwave and thus discolour the fondant. Alternatively, you can also make fondant according to this recipe in Thermomix or similar devices.

Then gradually stir in half of the icing sugar. Put the rest of the powdered sugar on a baking board or similar, rub the hands with coconut oil and knead as much of the powdered sugar into the mass as it absorbs smoothly. Every now and then grease your hands and above all persistent and long kneading, which is very crucial for the quality of the fondant.

Once the fondant mass is well malleable and homogeneous, it can be rolled out with a Fondantrolle or a rolling pin and the remnants of powdered sugar - finished is the fudge and can directly on the cake. Store both the cake and any fondant remnants in a cool place until further use.

Make fondant yourself: sugar

Powdered sugar, liquid (water + food coloring) and coconut oil

Make fondant yourself: yourself

Mix the dissolved marshmallows with powdered sugar

This recipe is simple and still gives a very good result. Most projects are thus very easy to implement. With colored marshmallows you can make pastel-colored fondant without additional food colors.

Who plans very sophisticated pies should use recipe 3 or 4.

Recipe 2: Make a simple fondant yourself without marshmallows

Make fondant yourself: make

The cake ball succeeds with this easy recipe
  • 500 g of powdered sugar
  • 80 g coconut oil (alternatively unhardened palm fat)
  • 1 tablespoon of lemon juice and water each
  • if necessary food coloring

This is the simplest recipe. The fondant is delicious and simple motif pies succeed so well. However, if you do not want coconut flavor on the cake, you should dodge on, for example, Palmin soft.

Heat the fat, the food coloring and the lemon juice gently until the fat is completely liquid. Then gradually add the powdered sugar. Knead the mass persistently and, if necessary, add some powdered sugar if it should be too soft.

Pack the finished mass in cling film well and let rest for several hours in the refrigerator (preferably overnight). Then knead the fondant again briefly and then let the fondant roll out. Rub the rolling pin and hands with coconut oil so that the fondant does not stick too much. Let the rolled fondant on baking paper rest briefly in the refrigerator for a short time before further processing.

The coconut oil softens the fondant relatively quickly when it gets warm. Therefore, the cake or cake should not be too warm or even in direct sunlight. For the same reason it is not suitable for too fragile ornaments.

Make fondant yourself: fondant

This is almost always in the storage cabinet

Make fondant yourself: fondant

Heat the coconut oil in the liquid slightly

Recipe 3: Make the best fondant yourself without glycerine

  • 1 kg powdered sugar
  • 100 g of glucose
  • 1 teaspoon of citric acid or a few drops of butter vanilla (depending on the cake)
  • 2 sachets of gelatine fix
  • about 50 ml of water
  • if necessary food coloring
  • Coconut oil or palm fat for kneading

Make fondant yourself: yourself

The fondant is ready to rest

Mix gelatine with water, citric acid or vanilla flavor and, if necessary, food coloring (see instructions for use on the package). Sieve the powdered sugar and dextrose, add the gelatine liquid and knead with the dough hook in the food processor or with the blender. Depending on the consistency, add some powdered sugar or a little water.

Make fondant yourself: yourself

The ingredients for this fondant recipe

Put everything in a freezer bag, close well and let it rest in the fridge for 24 hours.

Bring to room temperature (about 2 hours) before rolling out and continue processing. Continuously kneading with well-greased hands increases the smoothness of the fondant, which the fat also contributes to. If the fondant is beautifully elastic and supple, roll it out with the greased rolling pin and, for example, cover the prepared cake with it.

Make fondant yourself: sugar

Be sure to pack airtight

Make fondant yourself: sugar

Let it rest in the fridge for 24 hours

Recipe 4: Make fondant yourself with sugar syrup and glycerine

Make fondant yourself: make

Perfect fondant for perfect pies

  • 1 kg powdered sugar
  • 1 packet gelatin fix
  • 50 - 60 ml of water
  • 4 ml of vegetable glycerin
  • 120 ml of sugar syrup
  • Citric acid or butter vanilla and a pinch of salt
  • if necessary food coloring
  • Glycerin for kneading

Mix water, citric acid or butter vanilla, salt and if necessary food coloring with the gelatine (according to instructions on the package). Instead of gelatin fix can also prepared leaf gelatin be used, but please take care that the amount of liquid is not changed overall. Then stir in the sugar syrup and glycerin.

Sift powdered sugar and stir in the whole liquid - preferably with the food processor or the mixer with dough hook.

Form the fondant dough into a ball with greased hands and place in a freezer bag and close well. Let one day at room temperature through. Then work well with glycerin on the work board and on your hands. The dough gets its suppleness only gradually. The more diligently he is kneaded, the more elastic the result. If it is beautifully supple, it can be rolled out and processed.

This is the toughest option (in the refrigerator about 6 months). Also on the cake or the cake itself, this fondant behaves most stable.

Make fondant yourself: yourself

Here are the ingredients a bit more refined

Make fondant yourself: sugar

It's all about kneading

Make fondant yourself: yourself

In between, check the consistency

If you want to form exact edges and attach elaborate decorations to the cake, this recipe works best. Also, if the cake has to last a few hours, is multi-storey or the fondant should be quite thin, this recipe is the safest way to get the desired result.

Helpful accessory

  • You do not have the time to do all the different colored fondants you need for your project? There is the whole color spectrum as fondant mix in the trade.
  • With the right accessories, it is easier, there are complete fondant sets.
  • Letters and numbers as cookie cutters make decorating easier.
  • Color pastes are best suited for coloring.
  • A fondant roll is a purchase that is also very good for other doughs. It can be used to determine the thickness of the dough to be achieved (with rubber rings in different thicknesses).
  • To fix decoration on the fondant, there is edible glue.
  • Buy flower paste, CMC or the same ingredient as Kukident adhesive powder extra strong and work for figures and the like in the fondant.

Additional information

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Video Board: Making Homemade Fondant in Minutes