When I had my cake shop, we made dozens of cakes a week and needed about 50kg of fondant per week. As you can imagine, this would have cost a lot of money if I was to buy ready made fondant so we saved quite a lot of money making it ourselves.
At that time, our fondant recipe was quite complicated with many different things. It wasn’t as good as store-bought rolled fondant but it got us by for many years.
So here it is…My simple homemade fondant recipe without marshmallow!
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Weight Per Unit: 520
Number of Units: 1 |
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WEIGHT (grams) |
ALTERNATIVE METRIC | INGREDIENT | IMAGE | CONDITION | |||
| Group 1 (pulp/glue) | |||||||
| A | 10 | 0.4 ounce | Tapioca Starch |
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| B | 50 | 1.8 ounces | Icing Sugar Mixture Icing sugar mixture, also known as confectioners' sugar or powdered sugar, is pulverised granulated sugar crushed together with a small amount (about three percent) of cornflour. This icing sugar is great to use when making icing for kids' birthday cakes or dusting sweet treats. |
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| C | 60 | 2.1 ounces | Water |
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| Group 2 | |||||||
| D | 375 | 13.2 ounces |
Icing Sugar Mixture
Icing sugar mixture, also known as confectioners' sugar or powdered sugar, is pulverised granulated sugar crushed together with a small amount (about three percent) of cornflour. This icing sugar is great to use when making icing for kids' birthday cakes or dusting sweet treats.
Decrease for softer fondant |
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| E | 20 | 0.7 ounce |
Shortening
Increase for slower drying time |
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| F | 5 | 0.2 ounce |
CMC/Tylose
Increase for more stretch |
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| 520 | |||||||
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| Calculate | ||
| STEP | ACTION | DETAIL | CONDITION |
| 1 | Mix | Mix Group 1 | |
| 2 | Microwave | Microwave Group 1 for 1 minute and 30 seconds | |
| 3 | Mix | Mix Group 1 with Group 2 |
Hi! My name is Serdar Yener. I have been a cake artist for over 40 years and now I would love to share my passion with you. View my Autobiography
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Why most icing fondant manufacturer use modified starch (INS1401,E1401).
How it impacts rather than tapioca starch ?
Well, my friend after the cost of commercial fondant has skyrocketed here in the NW (Oregon) I watched your video on how to make my own fondant. This recipe is the best, your straightforward approach to making this and so many other recipes is wonderful. Thanks for all you have taught me over the years. The comments I get on my work have been terrific. I have PTSD from the military and when I’m down I bake a cake. My favorite comment is “Eat Cake because cake makes everyone happy”.
Well, my friend after the cost of commercial fondant has sky rocketed here in the NW (Oregon) I watched your video on how to make my own fondant. This recipe is the best, your straightforward approach to making this and so many other recipes is wonderful. Thanks for all you have taught me over the years.. The comments I get on my work have been terrific. I have PTSD from the military and when I’m down I bake cake. My favorite comment is “Eat Cake because cake makes everyone happy”.
good morning, please I wanted to know what is the type of Shortening we should use. and whether there is vegetarian Shortening, I hope not animal source Shortening such as pork fat.
How do you store the fondant? how long can it last?
If it is not contaminated during handling and kept in a double plastic bag, keeping a month or two would be no problem. If you produce more than need just keep it in the fridge.
thanks. I like this recipe because the fondant is softer than the other recipe I use but not sure why with this recipe the fondant dries and cracks very quickly. What am I doing wrong? It is soft until I stop molding and then dries in minutes crusting over.
good morning chef Serdar
please I wanted to inquire about Tapioca Starch, if I don’t found in my region what replacement material can I use?
Tapioca starch has a unique, bouncy consistency and can not be replaced. It is not the same but try Cassava Flour
I found Tapioca Starch at my local Asian market/grocery store I hope this helps.
Can I use a double boiler if I don’t have microwave?
I would use steam instead double boiler.
I made this today, this was easier than I thought! I made mine a vanilla flavor, it is such a smooth and stretchy fondant, I love it! Can’t wait to use it on an upcoming cake. Thanks so much for sharing this with us!
Is icing sugar mixture the same as soft icing sugar?
Thank you in advance.
Yes it is
Good evening, what is Tapioca starch. Replace with what? Can I use gelatine? Thank you for your reply.
This is a recipe for avoiding gelatine.
Hello, Can I replace the corn syrup? Thank you for your reply. Good day.
This works beautifully.
I’m looking to make this for a wedding cake in the next couple weeks. So easy to use, did you flavor yours at all? If not, does it just taste like sugar? I’ve used Satin Ice which tastes like Play Doh so I won’t use that, Renshaw is good. But looking for something more economical and tastes good too. Glad it worked beautifully for you, anxious to try this.
What size cake does this weight of fondant cover on average pls? Thank you
5 cm high 25 cm round cake
Hello chef. How thin can this fondant be rolled out?
As thin as you wish, Thanks
What can I replace tylose powder with? I don’t have CMC or tylose. Thank you!