Yeners Homemade Fondant Recipe

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!

Ingredients

The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units', you can use the Recipe Calculator Tool below the ingredients table.


Weight Per Unit: 520
Number of Units: 1
WEIGHT
(grams)
ALTERNATIVE METRIC INGREDIENT IMAGE CONDITION
Group 1 (pulp/glue)
A 10 0.4 ounce Tapioca Starch
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.
C 60 2.1 ounces Water
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
E 20 0.7 ounce Shortening
Increase for slower drying time
F 5 0.2 ounce CMC/Tylose
Increase for more stretch
520

Recipe Calculator Tool

Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.

STEP 1. Enter your Custom Weight Per Unit
The 'Custom Weight Per Unit' is already loaded with the weight per unit for this recipe but can be changed if required. If all you wish to do is change the number of units (or servings), just leave the current weight per unit.

STEP 2. Enter your Custom Number of Units
This is the number of units (or servings) you want this recipe to yield.

STEP 3. Click Calculate
The new weights for your adjusted recipe will be displayed in the table above.

Custom Weight Per Unit (grams) Custom Number of Units

Method
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
Important Notes
- 25% additional icing mix can be added to make fondant firmer for modelling (less sagging). - If fondant is drying too quickly and you want more time to work with it, increase fat amount (trial and error). Also note that temperature will make a difference to fat so if you knead it too much, it will melt the fat content and break the fondant texture. - If cracking (elephant skin) or not stretching enough, increase tylose and/or tapioca starch. If you do this, you may also need to increase water. - If the fondant is too hard (eg. to roll), reduce the amount of icing sugar in the whole recipe. I haven't provided any measurements for all these variables because everyones situation is different. You need to find the perfect variation for your own environment by trialing, failing and adjusting.
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