How to Make Fondant – Yeners Homemade Fondant Recipe

How to Make Fondant – Yeners Homemade Fondant Recipe

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Learn how to make Yeners Homemade Fondant

When I had my cake shop some years ago, we made dozens of cakes a week and needed about 30-50kg 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. Today, I want to share with you a simplified recipe that works well and only requires a few simple ingredients that are easily available to you.

In the past few years, I have been asked by many people for a fondant recipe so it brings me great joy to finally make this tutorial for you guys.

So here it is…My homemade fondant recipe! In this tutorial I show you how to make your own fondant at home with some very simple ingredients. This fondant recipe does not contain marshmallows like most homemade fondant recipes do and it should work ok in most weather types. I really hope you find this recipe useful.

Yeners Homemade Fondant Recipe

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20 comments

  1. Kathy Hough says:

    You said to use a modeling paste for modelling… I want to add a fondant ribbon and bow to my cake. So I should make a batch of modelling paste for that? Or just for the bow? Or…? Thank you! Recently found your videos and LOVE the technique presentations.

  2. PUI YIN LO says:

    I only have oven in my house, can I use it to heat the glue? It is heat it until change to transparent mixture?

    1. Serdar Yener says:

      I would use steam cooking instead of an oven.

      1. PUI YIN LO says:

        Thank you Chef 🙂

  3. Eniola Badewa says:

    Can’t gelatine be use instead of tapioca

    1. Serdar Yener says:

      No, gelatine will not substitute tapioca.

  4. Nancy Coffey says:

    Hi chef I have tried the recipe and it is tearing. I was going to try again but was wondering if I should just add extra tapioca, the recipe calls for 10g tapioca to 60g water 50g icing so if i was to up the tapioca to 15g would I up the water to 90g or would I be better just adding more gum tragacanth as it tears straight away around top when I drape it over a cake.
    I love the feel of this fondant as it is not sticky at all and really want to make it work for me thanks chef nancy

    1. Serdar Yener says:

      Hi Nancy, maybe your tapioca starch is not strong enough. Yes a little CMC or tragacanth will reduce the problem. Trial and error need it.

  5. Sally Regimbald says:

    Can’t wait to try this but I do have a question about how to make it a chocolate fondant…. can I replace some of the icing sugar with cocoa or should I add melted chocolate?.. thanks in advance!.. very informative tutorial..

    1. Serdar Yener says:

      Add some cocoa powder direct to the recipe without reducing the icing sugar. If turns up too firm add water to get softer.

  6. Kay Tracy says:

    Thank you Chef! Just in time, i have a cake I need to do for my stepson, and the fondant here in Iceland is…..different! They do have a couple of Asian markets, I will be off to get the tapioca starch !

    1. Sumalee Dodangoda says:

      I learnt lot from you. Thanks chef.

  7. Eleni Antoniou says:

    I tried it. It’s amazing….. Thank you
    I used 2teaspoon of cmc and i ve got a very good gumpaste….
    ??

  8. Dinky_Jonquil_Dragon says:

    This is wonderful! I have a homemade fondant recipe that I’ve been using for years, but have never been 100% satified with. I can’t wait to try this out as I have tapioca starch and icing sugar mixture available to me but never thought of using them, or that there was a difference. Thank you again! I love these tutorials–I always learn the missing piece–*why* something occurs.

  9. Phoenix says:

    tapioca is not available where i live ,if i use corn starch will i have good results ?Thank you so much for the great information chef

    1. Serdar Yener says:

      No . Corn flour does not give you the same result. Thanks

    2. pelusilla56 says:

      Hi Phoenix, perhaps if it is some Asian shop in your city you can ask for Cassava flour, it is the name of the long tuberous starchy root is used to make tapioca. Other names for cassava are yuca, manioc, mandioca, casabe, and tapioca.

  10. Sharon Siriwardena says:

    Can we use confectioners sugar chef

    1. Sharon Siriwardena says:

      When you say icing mix is it the premade buttercream icing mix u are referring to because we can’t find icing mix that has starch 5% in it. Here they call it confectioners sugar or powdered sugar. Is that the same?

      1. KikiClear says:

        Sharon, yes it is powdered sugar. If you go to the actual recipe description it will clarify it more when you place your mouse cursor on it. Here is the link for the recipe: https://www.yenersway.com/recipes/yeners-homemade-fondant-recipe/

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