Homemade Fondant (without marshmallows)

Making your own Homemade Fondant (without marshmallows) is an easy way to make better-than-store-bought fondant that tastes great covering any cake!

Fondant Recipe (without Marshmallows)

I've also added my homemade marshmallow fondant recipe! Either fondant recipe is a really tasty and fun way to decorate cakes and cupcakes - or make edible craft projects with your kids!

If you're wondering what fondant is, it is a sugar paste that can be rolled out to cover cakes, cut out to make shapes, shaped and molded into centerpiece quality art, as well as flavored with candied fruits and spices added into the fondant.

Rolled fondant is used to cover many wedding cakes, and is a wonderful way to help preserve your covered cakes!

The fondant that we made today will be used to cover a 9 inch 2-layer cake that we will be decorating with fondant roses.

The videos for how to make the roses (fondant petal roses and fondant ribbon roses) are linked on this page as well. Plus, the video recipe for the slightly easier version of rolled fondant using marshmallows.

To make your fondant you will need some very common pantry items, plus an item or two that are specialty items. I will provide the links to any items that are harder to find, but both gelatine and glycerin can be ordered from Walmart or Amazon and delivered to your local store. Gelatine can be found in your baking aisle at most grocery stores and is usually found with the Jell-O products.

The glycerin that you will need is 100% plant glycerin and is an item that I usually order online.

Once you have all of your ingredients on hand, making your own homemade fondant is much easier than you would think! It is cheaper than store-bought fondant and you can make as much or as little as you need.

Pro Tip: It is very important, if you are using fondant to cover a large project, that you have enough to color all of your fondant that you will need at once (so that the color is consistent). It is hard to match up colors if you run out, so always make enough ahead of time.

Every step of making classic rolled fondant is shown in the video in the recipe card below, so grab your ingredients and follow along as I make some fabulous fondant! Enjoy!

How To Make Cake Fondant Without Marshmallows

1. In a small microwave-safe bowl, add the gelatine to the cold water. Set aside and allow to 'bloom' for 5 minutes (gelatine will be firm when you come back to it). Microwave for 10 seconds to soften and liquefy the gelatine, continue to stir until smooth.
2. Sift the 2 pounds ( powdered sugar typically comes in a 2 lb bag, which is equal to 32 ounces or 8 cups ) of confections' sugar while waiting, using whichever method you prefer (you can sift manually as shown in the video, or use a food processor to quickly and easily sift all of your confectioners' sugar). You will be starting with 1 ½ pounds or 6 cups of the sifted confectioners' sugar added into the fondant mixture. The rest will be set aside to use during the kneading process, adding more as needed to achieve the right consistency.
3. In a small to medium mixing bowl, combine the vanilla extract, light corn syrup (or glucose), glycerin, and the stirred gelatine. Stir or whisk until smooth and clear. Microwave in 10-15 second increments if needed to soften the gelatine more.
4. In a large mixing bowl, add the first portion (1 ½ lbs) of the sifted confectioners' sugar. Make a well in the center of the sugar and add the liquids.
5. Using a wooden spoon, stir the fondant mixture together until it is sticky (add food coloring at this step, if desired).
6. Coat your fingertips with a portion of the vegetable shortening and work into the sticky fondant mixture, repeat until about half of the shortening has been worked into your fondant.
7. Using a portion of the excess sifted confectioners' sugar, cover your working surface with a layer of confectioners' sugar. Transfer the fondant onto your working surface and begin kneading the fondant (keeping your fingers and hands coated with the vegetable shortening).
8. Add more confectioners sugar to your working surface, as needed. Repeat adding confectioner sugar and coating your fingers/hands with vegetable shortening during the kneading process.
9. Continue working the vegetable shortening into your fondant until all of it has been added, using as much of your excess confectioners' sugar as needed to reach a smooth, pliable consistency.
10. Your fondant is ready to use as soon as you have a nice smooth appearance, and the surface is no longer sticky. Roll into a ball or log shape and wrap in plastic wrap then place in a Ziploc bag to store, and keep any unused fondant wrapped in plastic wrap while working with your fondant (it dries out easily).

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