Wednesday, February 8, 2012

Homemade Fondant / Sugarpaste Recipe

I know, I know, this has been a long awaited post. I apologize.

Ever since I posted my video on how to cover a cake with fondant I have received countless emails asking me for my fondant recipe.



I have sent it to a few resulting in a lot of questions - how to? and what to do?....
that is why I decided; not to just give you the recipe but show you how I do it.
I have tried to be very elaborate and tell you in detail every thing about my fondant, so read this post and the notes below carefully.

Now, I'd definitely  like to advertise my recipe but don't want to mislead you either.
I know that in my video it looks as if this fondant is more easy to work with.
It does have more elasticity then store bought fondant but you will still need practice at working with it.

Big Advantage: One good thing about this fondant is that because it has good elasticity you can roll it out really thin there by using a nice thin layer of fondant. I personally don't like a thick layer so it's a big plus for me. Also when you place it on your cake it doesn't break easily but stretches instead.
Why did I come up with this recipe?
When you live in a place where the weather in summer is really hot and humid, the luxury of coating the outside of your cake with lots of buttercream is almost impossible. (especially because I use an all butter buttercream).

As such, I had to find a way to ensure my fondant is as good as my buttercream and that people could eat it rather than peel it away.

I started experimenting with the regular homemade fondant recipe that is made with water. I started off initially just by replacing milk for water then replaced the milk with cream and so on and so forth. I know there are a couple of fondant recipes that use cream but due to the heat and humidity in Israel, it just freaked out  and was almost impossible to roll especially in summer.

Over time with some additions and subtractions I have finally reached this formula that works best for me, both in summer and winter.

Less sweet? I can't say that this recipe is less sweet, after all it's sugar paste but it uses less powdered sugar compared to the standard recipe.  If you read the ingredients you will see that the quantity of butter is high, making it a lot more tastier. The meringue powder besides adding firmness also adds to the flavor of the fondant. I'd had customers who comment that they find it tastier than other fondants.  But, I"ll let you be the judge of that.

Note: If you need a white fondant then use a white gelatin, and veg shortening instead of butter.
If you want to make this Parve - use non-dairy liquid creamer and Veg shortening instead of butter.


Recipe Ingredients
This recipe makes about 1 Kg plus/minu Fondant. (depending on the amount of powder sugar)

1/4 cup fresh whipping cream (or non-dairy liquid creamer)
1 1/2 tbsp gelatin
1/2 tsp meringue powder
1/2 cup light corn syrup
3 tbsp butter or Veg shortening.
1 1/2 tbsp glycerin
1/2 tsp salt
2 tsp Vanilla or other flavoring.
Approximately 900 grams to 1 kg powdered sugar. (450 grams makes 1 Pound)

Method:
Have all your ingredients ready.
Place about 700 grams of powder sugar in a bowl.

Add the cream to the gelatin in a microwave safe bowl and let sit for about 2 minutes until it blooms like so.
Place in the microwave on high for one minute, stir well to ensure it's dissolved.
If necessary place back in the microwave for a further 20 to 30 secs. The mixture will be very cloudy.
 Next, stir in the corn syrup and mix well.
Next, add in the butter.
The heat in the gelatin mixture should be enough to melt the butter if not place back for about 10 secs more.
Its not necessary that the butter has to be completely dissolved, a few small pieces are fine.
If the mixture is hot it will melt the sugar and you will end up using excess sugar resulting in a dry fondant.
 Now, add in your glycerin, salt, meringue powder & Vanilla. Mix well.
If you already know what color you want for your fondant you can go ahead and add your gel color at this point.
Make a well in your powdered sugar and start mixing from the center out wards.
Make sure you get all the sugar mixed well.This looks dry but it not, there are still wet pockets and the meringue powder is still blooming in the sugar, So make sure you knead well and do not add more sugar.
Once you have a dough formed, transfer to a flat surface and knead. If you feel the mixture is dry add a tbsp of butter or Vegetable shortening to your hands and knead.
I suggest you do not add any more powdered sugar at this point even if the mixture appears a big sticky (not too sticky). Knead it well though.
Wrap in plastic or cling wrap and leave in the fridge overnight to rest.
When ready to use. Remove from the fridge and let it come to room temperature.
Once at room temperature, knead well until soft but not sticky. At this point you can add  more powder sugar if needed. (see notes below)

Here is my video on how to cover a  cake with fondant.Check out how thin my layer of fondant is, and not tearing or breaking.

This is a picture from my car cake video tutorial..!You can watch how thin I roll my fondant in this video too.



Notes:
  1. I usually use only 700 grams of powder sugar and let the dough rest overnight. Once the gelatine and meringue powder sets you will have a better understanding of weather you need more sugar. 
  2. In summer I usually might need about 100 to200 grams more sugar but
    In winter its almost always just enough sugar. The above recipe is made now in winter as you can see its just right. 
  3. If you need to make different colors for your fondant, work in batches by dividing the mixture and the powder sugar. For example I just made a green and orange yesterday. So divided the sugar into two approximately and the mixture into two and then worked with them separately. Once you get a hang of it the dough is quite forgiving. 
  4. If the fondant is hard and difficult to knead, use some veg shortening on your hands and add a tsp of glycerin. It usually works well. 
  5. If  the fondant is still too soft, then add more powder sugar.
  6. Once you've put fondant on your cake, I rub a small dab of veg shortening on my cake and spread it around lightly, then take a damp (not wet) paper hand towel rub it on the fondant gently.
    It works to give a nice smooth finish as well as prevents any cracking.
    Let the fondant dry before you start decorating. 
Storage: 
Regular Fondant can last for months if kept properly. The high quantity of powder sugar works as a preservative. This fondant at room temperature for about a month on the counter. I usually portion mine into 1 kg / 2 pound bags.
Having said that, in the interest of safety If you are not using your fondant it's best to keep it in the fridge rather than on the counter especially in summer months.

You can place them in the fridge for up to 3 month. If you need to keep it longer store it in the freezer. Just take it out a couple of hours or the night before you need it so it can come to room temperature.

Being a cake decorator my fondant doesn't usually stay long. I make a couple of batches in one month. So if you do any information to share please put a comment at the bottom of this post so it will help the other users.

    I hope you enjoy this recipe, Please feel free to give me feedback. Please do give me the credit I deserve should you share my recipes with others.

    < Please Note: This blog is free of any obligations. If you would like me to continue making more tutorials for free please contribute showing you value my time and efforst. You are free to use all tutorials for personal use. Please do not re-produce or re-distribute the same without permission.
    Until next time, happy cake decorating



    .

    189 comments:

    1. Veena,
      I made your Fondant recipe today and let me just say "WOW"!!!!!! Right now its sitting in the frig but I can already tell its perfect!! I have used several recipes and wasted so much time with them. Between them ripping, being to soft and just sliding down the cake, being to oily, I was ready to pull my hair out!! LOL But yours is just so perfect!!! I had no problems with it being sticky, oily or anything!!! I love it!!!! Thank you so much for sharing this with all of us!!
      PS: I figured out that 900kg is equal to one 2lb bag of powdered sugar use. LOL
      Have a wonderful day and thank you again
      Julie

      ReplyDelete
    2. Thanks Julie, You just made my day!
      I'm so glad to hear you loved the sugar paste. My life has become a lot more simpler every since I have been using it.
      You will see that it is a lot forgiving in the sense that you can re-roll it a couple of times and it won't dry out easily.
      Thanks for the comment, let me know what you think of the taste.
      Veena

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    3. Hi Veena,
      When I made the fondant, instead of using the Vanilla, I used Butter Flavor like I normally would for butter cream frosting and OMG, it taste just like it. I can not believe what a find this has been for me. And I have to say that your 100% correct when you said life has become alot more simpler. I have been making cakes for almost 30 yrs now. But just started using fondant about a year ago. Everything I did was out of Butter Cream. The fondant I was using was horrible. It tasted good, but aweful to work with, but the finished product has such a clean look to it, I wanted to find one that was easy to work with, had durability, stretched, didn't rip easy, or was to soft.Yours is totally amazing!!!!! Exactly what I was looking for!!!!!! Honestly, you could make alot of money on the Fondant alone!!!! I am serious, it is amazing and tastes just as amazing!!!!
      Take care, make more amazing cakes to show us, and have a wonderful day!!!!!

      Julie

      ReplyDelete
    4. Hello Veena,

      Your work is Fabulous and i tried your buttercream icing it came out very well. The taste is very much superior to the other recipies which use only butter and sugar.Thanks for your wonderful tutorials . If you could write a note about the storage instructions about the fondant would be very helpful.
      Thank you once again for the wonderful work your doing...

      Neetha

      ReplyDelete
      Replies
      1. Hi Neetha, Thanks for your comment. I just realized that the storage paragraph was missing. I have added it in. Thanks for reminded me. I'm glad you like my recipes.
        Have a good weekend.
        Veena

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      2. Veena!

        You are a fondant wizard! I am a novice, but found a new hobby that I am completely in love with. I have always wanted to work with fondant, but am not a fan of the taste. I tried your recipe and it worked perfectly! Thank you for making it so easy to follow and even better, delicious!

        Great work!
        Many thanks,
        Rebecca

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      3. Rebecca, Shinelle,
        Thank you both for the lovely compliments.
        I am so happy to know that you both find my work helpful; especially my website videos.
        I must admit that I was a bit hesitant about sharing my fondant recipes afraid that some people might not succeed in making it right and it would be a disappointment, not to mention effect my reputation. But comments like yours give me confidence and encourage me to share more.
        Thank you both for taking the time to write your comments.
        Veena

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    5. Veena,
      You are the best cake instructor I have ever knw. I love the way you simplify stuff. You make things look so easy. I am a member on your website and I love every video you have there.
      I have tried a couple of your recieps and yesterday I tried the fondant. It taste amazing. I am completely hooked on to your blog. You have some great information for biggners like me.
      Thanks so much for your tutorials.
      Shinelle
      Los Angeles, California

      ReplyDelete
    6. Oh my God. I Love you.. Thank you so very much.
      This is my first comment but I've been glued to you blog for hours in a day. I have tried almost every recipe so far except the mousse and chocolate tort.
      Right now I am really histerical. I have no idea how to say this - the fondant is an absolute dream come true for me. I made it two days ago and I though the taste was almsots like rolled buttercream. I was afraid if it would be difficult to cover the cake but -- I was speechless. I kneaded it, rolled it, and covered my the first cake. It was like a dream. The secod one I tried a bit thinner and again it worked like a dream.
      I have no words to say thank you. If you could see me now - I'm in tears. Fondant has never been so easy to work with for me.
      Thanks you so very much. May god bless you for sharing this recipe.
      The lady who put the first comment was right you could be making millions on this recipe. I will definitely share this with everybody I know.
      Thanks so much for sharing your work and knowledge.
      Cindy
      Australia

      ReplyDelete
      Replies
      1. Hi Cindy,
        I can sense the excitement in your comment. I am so very happy to hear from you. It's also nice to know that you find my blog very helpful and that you enjoy my recipes.
        I have always made fondant at home, and experimenting with recipes is my hobby. Once when I purchased a bucket of store bought fondant and realized how bad it tasted, only then did I realize the greatness of my own recipe.
        So I know how you feel and I am happy that my recipe is a success with so many people.
        Thanks for taking the time to write me a comment. Always makes my day.
        Veena

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    7. Hi Veena,
      I used your fondant recipe on 2 of my cakes and woman, hands down, this is the best recipe. I will NEVER,EVER USE ANOTHER FONDANT recipe other than yours again!!!!!!!!!
      Julie

      ReplyDelete
      Replies
      1. Thanks Julie, Glad to hear that.

        Delete
      2. Hi veena, I jus wnt 2 no can I use something else then the gelatin.is it necessary to use the gelatin.
        Thank you
        Aleya

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      3. Yes, the gelatine is a key ingredient in this recipe. Please do not omit the gelatin. You do get vegetarian gelatin as well, if that is what you are concerned about.
        If you cannot find gelatine I suggest you try Marshmallow fondant. But please that marshmallows contain gelatine as well.
        I hope this helps.
        Veena

        Delete
    8. Hi Beth,
      I'm glad you like the fondant. As I said in my post you don't really need to refrigerate it. Here in Israel the summer is really hot and humid so if I don't need to use it store it in the fridge. My rule in business is - better safe than sorry.
      As for the microwave. It should be ok for a few seconds. As with all fondant because it contains gelatine my personal opinion is that when you use those few second in the microwave one too many times the result is a chewy fondant. So my advise bring it to room temperature then use a bit of muscle and you have not only a good working but tasting fondant.
      I hope this helps. Thanks for your comment.
      Is it ok if I add your comments to my blog post so others can benefit from it?
      Thanks
      Veena

      On 03/13/12 4:49 AM, Beth Brady wrote:
      --------------------
      I am so excited about the homemade fondant.. I made it and it is wonderful. I do however have a question.. do I need to refidgerate this product. I made it with "french vanilla non-dairy creamer"... if I have to refidgerate it can I then microwave for a few seconds to soften? Thank YOu so much for this wonderful rescipit!! Beth

      ReplyDelete
    9. hi veena,

      In india we dont get meringue powder, what can i use instead of that?

      ReplyDelete
      Replies
      1. Hi,
        Unfortunately you cannot substitute meringue powder with anything else so just replace it with the same amount of gelatin instead.
        I have made it without meringue too and I know it does work. You might need more than 900 grams of powder sugar. The meringue powder works great not only for taste but the summer heat.
        Let me know how it goes.
        Thanks.
        Veena

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      2. I just love this sugarpaste. I have replaced the merengue powder with CMC..and it worked out great. Best paste ever!!

        Delete
    10. Hello veena, I just like your work..maybe I need to learn how to make cake first lol..

      ReplyDelete
    11. Hi Veena
      Lovely work!!
      Since meringue powder is not available here can egg whites be used?If yes then in what proportion?

      ReplyDelete
      Replies
      1. Ritu,
        No please so not add egg whites. just substitute the meringue powder with the same amount of gelatine.
        Thanks
        Veena

        Delete
      2. Finally I have made the fondant today!!
        But the problem is that the mix barely came together.It looks rather dry and crumbly,no where near your smooth fondant!!
        I have used gelatine in place of meringue powder and shortening in place of butter.
        Do I need to keep it n the fridge,the temp here is 31-32C?

        Delete
      3. Hi Ritu, Sorry for the delay in replying.
        Don't worry just add a few tbsp of Milk to bring it all together.
        There is no problem substituting the gelatine for Meringue and shortening for butter. But sounds like the cream and shortening are a lot thicker than my cream and butter mixture.
        Also did you use Corn Syrup or glucose syrup? Glucose syrup is very widely used in fondant but is a lot more thicker then corn syrup.

        When your fondant sets - you might find it really tough. So moisten your hands with milk or water and knead it into submission. It will eventually work well.

        All the best and let me know how it goes..
        Thanks
        Veeena

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      4. Hi Veena
        You are simply brilliant!!Eventually it did work though it was quite a task kneading it!!!

        Yes I used glucose syrup since that is only available here and next time I will use butter,no substitutes!!

        Thanks once again!!!

        Delete
      5. Ritu,
        Glad it all worked out. it is ok to use glucose instead of light corn syrup. But I suggest next time you minus 2 tbsp and add 2 tbsp of water instead. So it's not too thick.
        You can use milk instead of cream too... but milk is more liquid than cream so you will need a tad more powder sugar..
        Hope that helps.
        Veena

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      6. will try that!!
        Thanks!!

        Delete
      7. Hi Veena,

        I have been trying to work on fondant since quiet a long time and was really disappointed with almost all recepies i have used till now. Having read your above discussion I have again got a ray of hope! :)
        As discussed earlier I want to use Liquid glucose insted of corn syrup. I will see if I can get meringue powder. If not i will try with glycerine.
        Also should I be using fresh cream or whipping cream?

        I know I have replied on a old thread. but looking forward for your response
        Renuka

        Delete
    12. Hi Veena,
      I am trying your sugarpaste recipe out and just have a couple of questions.
      Can i use powdered egg whites as a substitute for meringue powder?
      can i use golden syrup instead of corn syrup?


      Thanks
      Vicky

      ReplyDelete
      Replies
      1. Hi Vicky.
        Yes, Powdered egg whites will be ok instead of meringue powder.
        No, please do not use golden syrup in place of corn syrup. Golden syrup is a completely different product. I have never used it for sugar paste so would not advice it.
        If you do try.. let us know the outcome.
        Hope this helps.
        Veena

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    13. Hi Veena!

      You're very talented and thank you so much for sharing your recipes.
      I'm so excited to try your fondant recipe out since it's getting a lot of positive feedback. :D
      One quick question though, can I use heavy all purpose cream instead of whipping cream?

      Thanks!

      Maxine

      ReplyDelete
      Replies
      1. Hi Maxine,
        Thank you for your compliments. I'm sure you won't be disappointed with the recipe.
        Yes, your all purpose cream or even milk works fine. I use heavy cream 32% and it does work fine, I use non-dairy coffee creamer and that works fine too.
        Cream is thicker so you use less powdered sugar, Milk is more liquid so you use more powdered sugar. Which eventually will affect the quality of your sugarpaste.
        Let me know how it goes. Feel free to clarify any more doubts.
        Thanks
        Veena

        Delete
    14. Hi Veena

      Today is the first time I made fondant and after lots of research I used your recipe. I think it turned out great because I saved a little "white" for decorations. But problems happened when I added about 2 oz melted chocolate to (1/2 of your recipe) the fondant. It tore repeatedly. I think the chocolate made it too stiff? Do you have another way to make it chocolatey? I also did not exactly let it rest more than 8 hrs...probably more like 6 hrs.
      I live in Los Angeles, it's very hot here but a little dry, I think...
      Sherry

      ReplyDelete
    15. hi, sorry for my language i'm french ........it is a very great recipe and i really want to try it. because i always do my sugar paste with gelatin(leaf) , glucose , and sugar and a few butter .....but really it is hard ,,,i mean the past is very hard and im tired somethimes ...
      i hope it will be easier with yours recipe.......because your blog and your realisation are wonderfull..
      i think i will try with cream first because i' don't have meringue powder ....
      thank u
      lila

      ReplyDelete
    16. HI Lila,
      Sorry for the delayed reply. Your English is good, I under stood every word.
      I don't think you should have any problem substituting gelatin leaf for powder. This recipe is fairly easy to make, follow the instructions well and do not add to much powder sugar when making the paste.
      Meringue powder is easy to find in any cake decorating stores. You can also use egg white powder. If you do not find meringue powder use the same amount of gelatine.
      The cream, butter and meringue powder enhance the taste and flavors of the sugar paste. The gelatine, glycerine and corn syrup are the key ingredients that need to be in good proportion.
      I hope my answer helps, please feel free to ask again.
      Veena

      ReplyDelete
    17. Hi Veena

      I am sorry, I am the one that asked a question about chocolate fondant 05/19, perhaps you did not see it. Can you reply? Thank you.

      ReplyDelete
      Replies
      1. Hi turtle, I do remember seeing your comment but when I wanted to reply I just couldn't find that thread to reply.
        To make Chocolate Fondant replace some of the powder sugar with Cocoa powder.
        If you want to use melted chocolate, it's best to make modelling chocolate first. Then use half fondant and half modelling chocolate.
        I hope that helps. Next week I will be making chocolate fondant and hope to make a post on that soon.
        I hope this helps. I apologize again for the delay in replying to you.
        Thanks
        Veena

        Delete
      2. HI Veena

        Thank you very much. I look forward to your post, because I do not know how to make modeling chocolate (I will try to look it up). I have done 3 times now, (1) melted 2 oz chocolate and added it to fondant (2) replaced about 7 oz of sugar with cocoa (so 25 oz sugar + 7 oz cocoa to make up 2 lb), (3) reduced to cocoa to 1/2 the amount. All three still cracked. I hope your post will shed some light. Your regular fondant recipe works great!

        Delete
      3. I just made my recipe yesterday. I would usually post the recipe on my blog next week but I will try to post it today or tomorrow just for you. I hope that helps.
        Veena

        Delete
    18. Hi Veena,

      I am beginner and found your website with all the detailed tutorials..I made a tiered cake with your fondant,It was just perfect with right amount of sweetness.The vanilla cream cake with your vanilla butter cream was awesome..Thankyou so much and you are really doing a great job...I am just short of words..Keep going

      ReplyDelete
    19. Dear Veena, please can you tell me how does the baby faces cupcakes resist if I have to put them in cellophane bags individual and stays in the room temperature one day?I leave in Cyprus and the weather is hot enough.It is possible they melting?Hope you understand my english.I have to do 100 cupcakes baby shower and i am so afraid, is my first time :)Please if you can reply to me ASAP.Thank you so much!

      ReplyDelete
      Replies
      1. HI Kamessytta,
        Are you talking about the baby face Mini Cakes or Cupcakes? The cupcakes need to be kept in the fridge for sure. The Mini cakes once they are covered in fondant and wrapped in Plastic will be fine.
        Here in Israel the summer is very hot too. So instead of just making one layer of buttercream between two cake layers, I make two layers of buttercream. And I use less buttercream on the outside of the cake. You understand?
        I only have a thick crumb coat on the cake in summer. That way the fondant will not slip down the cake.
        The fondant covered mini cakes will stay for the whole day without any problem - but you have to be delicate with them and any bumps will crack or tear the fondant.
        I hope this helps.
        Veena

        Delete
    20. Thank you very much.Yes this helps a lot...you are very nice person!

      ReplyDelete
    21. Hi Veena
      I just saw you link and all the reviews, can I replace gelatine powder with gelatine sheets? I am in Africa and not able to get gelatine powder.

      ReplyDelete
      Replies
      1. Mawuro,
        I don't see a problem with substituting the gelatine sheets for the powder... I haven't tried that with this recipes but did that with other recipes when I was in Singapore..
        My conversion chart shows that 4 gelatine leafs/sheets is equal to 1 tablespoon. So you would need 6 sheets here.(please check again)
        Do write the out come of your results for the benefit of others here,
        Thanks.
        Veena

        Delete
      2. Hi Veena

        I've just tried making this fondant - my first time handling fondant. It turned out to be very oily. Then I realised I made a mistake converting 3 tbsp of butter into 135 gm. I think it's way too much now. May I know what is your conversion rate cos I've gone into a few conversion websites and they seem to show different weight!
        Is there anything I can do to salvage the fondant? Add more sugar? Really appreciate your advice

        Delete
      3. Hi Ying,
        My sincere apologies that I did miss your comment. With two blog it does become a bit difficult to keep track.
        I'm sorry to hear about fondant disaster. You won't believe it but I did the exact same this a couple of years ago when i just started with fondant too.
        I use standard conversion. 1 tbsp is 15 ml so you would need only 45 grams.
        I'm not sure if this will solve it completely but it might make it a bit easy to work.
        Dissolve 1 tbsp gelatine in 2 tbsp water. Add 1 tbsp corn syrup.
        On your work surface, take about 200 grams of powder sugar, pour the above liquid. Make a very soft but smooth paste.
        Slowly add the previously made sugar paste into it - not all at once. If needed add more powder sugar. Not too much p.sugar.
        Once all the sugar paste is thoroughly mixed. Wrap in plastic wrap and refrigerate over night.
        Next morning knead again and see if you find it better to work with.
        Like I said it won't solve the problem but it will make it easier to work with. Also the butter makes it more tasty too...! so don't throw it away.
        Try rolling it between two parchment papers.
        I hope this helps.
        Sorry I missed your comment earlier, esp because you do sound tensed.
        Look at it as a learning curve and move on.. Ok.
        All the best.. Let me know how it goes..
        Veena

        Delete
      4. Hi Veena,

        Appreciate your detailed comments. Sorry I sounded rather abrupt earlier. Do appreciate your generosity is sharing your recipes and taking time to reply in detail. Can imagine it's not easy doing all these on top of being a mum and baker!! I'm a full time working mother with 2 kids so can understand it's not easy. Gosh, you're amazing!
        I have to say the fondant was delicious despite it being oily! You're right about the butter. I hadn't heard from you, so had gone off to the store and bought more icing to make another batch of fondant, and mixed both the old and new batches together, and it turned out ok. I'm waiting to lay it on the cake I'm gonna bake for my boy's birthday this weekend. Hope he'll like it. Thanks so much for sharing a wonderful recipe. :)

        Delete
    22. Hi,
      Veena,
      Firstly I would like to thank you for the wonderful ideas n advices tat helps amateur s like us to experiment n also be satisfied.
      Secondly,I've tried a vegan fondant recipe as I'm a vegetarian but I found tat my fondant turned dry n crumbly & couldn't gold it's shape, I followed this recipe-

        * 1/4 cup cold water
        * Small saucepan
        * 1 tbsp. agar-agar flakes
        * 8 cups sifted powdered sugar
        * 2 large mixing bowls
        * 1/2 cup light corn syrup
        * 1 1/2 tbsp. glycerin
        * 1 tsp. vanilla extract
        * 2 tbsp. non-hydrogenated shortening
      Also I tried modelling chocolate but while kneading,it started to melt in my,hands n also it doesn't gold it's shape, I'm in India, in Mumbai n it's very humid...does tat ve any effect.
      Looking forward for your advice
      Thank you,
      Poornima

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    23. HI Poornima, Not sure I can help you with this recipe. Fondant recipe is very tricky, what works for one does not for another.
      I am originally from Bombay so I know the weather conditions. It is quite similar to Israel.
      If you substitute the cream with water and use vegetarian gelatine wouldn't it work for you? I do know that you get vegetarian gelatin which is different form Agar Agar.
      If not that; then what about marshmallow fondant? I'm sure you get vegetarian marshmallow made from all veg ingredients? That might be a good solution for you.
      Keep me posted.
      Veena

      ReplyDelete
    24. Hi Veena

      I've entered my comments before Poorniva. Not sure if you have seen it. Thanks.

      Ying

      ReplyDelete
    25. Hi Veena

      I think you've missed my comments before Poorniva's. Could you reply please?

      Thanks,
      Ying

      ReplyDelete
    26. Thanks Veena...il definitely give a try

      ReplyDelete
    27. Hi Veena,

      I tried your fondant recipe yesterday to make my first doll cake for my 5yo. I was nervous cause I've seen lots of parties where the kids spit out the fondant and whine about not liking the "cake". But EVERY child gobbled this one up, and bounced for joy! Even my husband who normally gags with fondant liked this one.

      Thank you, thank you, thank you for taking the immense time and effort to come up with your recipe and posting it with instructions! Otherwise, I'd have used buttercream and it probably would have slid off the cake (we live in Boston, MA, USA).

      As it's my first time working with fondant, I have nothing to compare it to. Hoping you can help me with a minor problem...

      The 1.5 tablespoons of gelatin immediately absorbed the cream and went super hard. Yikes. So I used 1.5 teaspoons gelatin instead and that seemed to work better and look more like your photo. I followed the rest of the recipe exactly, with butter. The final fondant was stretchy, but went thin once I laid it on the doll cake. So when I was smoothing it out, it broke in many places (it was fine rolled out to 3/16 inches thick on the mat, the breaking occurred on the cake after very lightly using a fondant smoother). I covered the holes with extra fondant skirt panels that were smaller and easier for me to transfer from the mat to the cake without it stretching too much. The fondant was so tasty and thin that the extra layers tasted fine, it just took more time and I'm thinking your fondant wasn't supposed to be THAT stretchy.

      Do you think the issue was: a. only using 1.5 teaspoons gelatin, b. using old gelatin (no expiration date though), c. 36% fat heavy cream or, d. inexperience placing fondant on top of cake?

      I will be taking my first cake decorating course in the Fall, but in the meantime, if you could please let me know your thoughts on how I could improve my fondant, I'd GREATLY appreciate your help!

      Thanks :)
      Lisa

      ReplyDelete
      Replies
      1. Lisa, thanks for the detailed comment. I find it amazing that your fondant was not too soft with 1.5 tsp of gelatine. It would just break off in places but not stretch.
        I once doubled the recipe but forgot to double the fondant and my fondant has no stretch at all. In fact was so soft I could barely work. I then made another batch with double gelatine and combined the two batched together. Which helped the first batch.
        Perhaps it's the gelatine brand that you are using. I'm not sure. When you soak the gelatin did you heat it? It should become liquid when you heat it and then continue with the recipe.
        If Boston is like Israel weather in summer then you need the above recipe with the amount of gelatine mentioned or it will be too soft to work with.
        I still propose you try the recipe above with the right amounts and let me know if you find it better not only in taste but to work with too.
        Thanks
        Veena

        Delete
      2. Hi Veena, Thanks for your quick response!

        From your description, I'd have to say that my fondant ended up being too "soft". It was stretchy and soft at the same time. The "breaking" was the soft fondant getting too thin and then getting a big hole.

        When I poured the cream onto the gelatin crystals, they soaked up all the liquid in 5 seconds, and became a hard ball. I put that in the microwave anyway, but it didn't help. I figure I will try whipping cream as you stated in your recipe (vs heavy cream), and buy a different brand of gelatin, or if there isn't another brand I'll buy as fresh a package as possible. I will let you know what happens!

        ~Lisa

        Delete
    28. Hi,
      would like to try out this fondant esp since I live in Goa a place where humidity levels are high. just wanted to know if there is any substitute for light corn syrup as it is not available here.

      Thanks
      Helga

      ReplyDelete
      Replies
      1. HI Helga, You do get Glucose Syrup in India. You can use Glucose Syrup.
        However, Glucose syrup is thicker so reduce the quantity to 1/4 cup glucose syrup and add enough water to make it 1/2 cup.

        If you do not get glucose syrup you can try making your own corn syrup substitute. There are various recipes on the internet but I have never tried it so can't suggest.

        I hope that helps.
        Thanks
        Veena

        Delete
    29. Hi,
      I just have a question if i omit glycerine from the recipe would it make any diffrence... what does glycerine exactly do in fondants thanks.

      ReplyDelete
    30. Hi,
      Yes I did try out the recipe using glucose instead and yes it did turn out great!!
      I just have to try the fondant out on the cake now and see how it holds out as the weather is real humid here.
      Thanks a ton.

      Helga
      www.helgascakecreations.weebly.com

      ReplyDelete
      Replies
      1. Excellent, thanks for letting me know. Humidity will make the fondant sweat but it will dry in a couple of hours or over night depending on the weather.
        All the best with the cakes.
        Veena

        Delete
    31. help alert..my daughters b'day on 24th this month n the fondent i made using ur recipe is sweating like anything.i m close to tears.its so humid in india nowadayz becouse of monsoon.what to do?

      ReplyDelete
      Replies
      1. Bina. Don't worry too much about it. Humidity will make any fondant sweat after all it's sugar. When you are about to decorate your cake.
        Switch the AC and everything will work perfectly well.
        If you don't have the Ac. Chill the cake well. Roll your fondant with lots of cornstarch. Smooth the fondant with the smoother before you place it on the cake. Remove the cake from the fridge and cover with your fondant, trim excess and smooth a little - you won't be able to smooth it much.... leave it alone.
        Due to the cold frosting underneath and the warm weather outside. The fondant will sweat too much. Don't cry. Just leave it alone. It's normal.
        In the Ac this gets dry in about an hour. Without Ac it can take a couple of hours and yet it will still stay a bit tacky. I have the same weather as India here in Israel.
        You can decorate the cake even when the fondant is wet but it leaves no room for mistakes, meaning what ever you put on it will stick like glue. Once dry you can decorate as normal.
        I hope that helps. Unfortunately this is how fondant works. Not long ago my Air conditioning gave way and I decorated a wedding cake while it was all wet.
        It becomes wet but wont' melt. So don't worry.
        Veena

        Delete
    32. thanx so much for ur prompt reply.actually i m worried as the figurines that i m trying to make with fondent r not drying up.i will try to work with ac on...just an afterthought...we are namesakes.i was named after goddess saraswati's instrument.

      ReplyDelete
      Replies
      1. Bina, for the figures you must add CMC or tylose powder or else they will not firm up. Every time you touch them they will loose shape.
        I know that in India it may be difficult to find Tylos or CMC but they have Gum tragacanth. So make Mexican paste instead.
        I hope this helps.
        Veena

        Delete
      2. Hi Veena how are you ? i loved your fondant and may i know how much tylos powder i should add ? thanks

        Delete
    33. we do get CMC here so no problem.how much should i mix with ready fondent.and can cornflour be used in place of cornstarch?

      ReplyDelete
    34. just made my first figure...a teddy.n i have done myself proud.now the big tasks..a gal figure to represent my daughter and the castle.adding CMC solved the whole problem.fondent is working like magic.even though i have used water based food colours..its not sticky any more.veena..i must have gone thru hundreds of recipes for fondents but zeroed in on urs as their have been such lovely comments abt its taste.that is why i didn't want to switch to other safer recipes using less ingredients..as they taste like plastic.thank you so much for ur wonderful recipes.i did make few changes in the recipe...like ghee or clarified butter in place of butter,glucose syrup in place of corn syrup and more gelatine as meringue powder or egg white powder is not available in my city.still the fondent tasted good.my daughter asks for some as soon as she sees me working with it.....do tell me what to use beneath fondent.for crumb coating.i would be baking pound cakes as they are my daughters favourite.and also be baking about 100 cupcakes for the guests....i use this cupcake recipe by ..indiatree.never tried anything else.thanx again.

      ReplyDelete
      Replies
      1. Bina. I use buttercream or chocolate Ganache for crumb coat. I suggest due to the weather in India you use Chocolate Ganache. The recipe that is for coating the cake not filling the cake. Check in my recipes. It has a lot more chocolate proportion so can be kept out for a long time. Hundred cakes are a lot to make so use a recipe that has more options. I do not know the recipe you are using but something like my three flavors in one cupcakes would give you more options such as coconut, orange, vanilla. Also my Devil's food chocolate cake is great for kids.
        All the best.
        Veena

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    35. apprehensive about using chocolate for chocolate ganache...as i have never worked with it.and i dont think i m going to get good quality chocolate in our city.will any dark chocolate do?u said that you use the one which you like to eat yourself......well we eat cadbury's.can that be used?hope i m not sounding stupid.

      ReplyDelete
      Replies
      1. Bina, Technically Cadbury's will do but I personally find cardbury too milky and sweet. I'm not a big fan of chocolate chips for Ganache but in this case it's better than Cadbury! So find Chocolate Chips and use the recipe for coating (3:1)not filling. Filling will be too soft. Of course you can also use buttercream.. Make more layers with buttercream and only apply a smooth crumb coat. Then cover with fondant. You understand? Make sure your cake is smooth with the crumb coat..
        Hope this helps
        Veena

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    36. Veena,
      Ur fondant was super!! I used less Glucose and yes it did not sweat even with the humidity here....everyone loved the fondant.

      Helga

      ReplyDelete
    37. What kind of glycerin do you use? and where to do you get it? I usually use marshmallow fondant, but would love to try this recipe. I just don't have glycerin.

      Thank you

      ReplyDelete
      Replies
      1. Glycerine can be found at any pharmacy. It's very easily available...

        Delete
    38. Dear Veena, I would love to try your fondant recipe, but I do not have a microwave. May I use low stove heat instead?
      What brand of butter do you use? Yours appear to be very white, the butter sold in my country are mostly yellow in color.
      Lastly, would it be possible to omit the glycerin? Not too sure if i can get it here.

      Thanks so much for answering my questions.

      Jade

      ReplyDelete
      Replies
      1. Hi Jade,
        You can use a double boiler if you do not have a microwave. Place a pan of water on the stove and place a smaller pan resting inside that pan with the gelatine. This avoids direct heat so will not burn the gelatine. (if you Google double boiler you will see pictures to understand)
        As I mentioned above if you want the fondant white - use veg shortening.
        If you omit glycerin the paste will be too hard. Glycerine keep it soft and pliable. All Pharmacy's have edible glycerine..
        Hope this helps.
        Veena

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      2. Thanks Veena. I'm going to try this soon. :)


        Jade

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    39. hello i tried your recipe without glycerin i had to say it was fabulous but i think glycerin makes it more pliable is edible glycerin you r talking about only vegetarian based only coz i cant find it here only petroleum based ones

      ReplyDelete
      Replies
      1. Yes, Glycerine makes it more pliable. But the glycerine has to be edible. You can find it in most pharmacy's. Do not use petroleum based one.
        I think it is vegetarian. Not sure.. I know you get both veg and non-veg gelatine but never had anyone ask if glycerine was vegetarian.
        The fondant is definitely more pliable with glycerine. If not try adding more veg shortening. Might help.
        Hope this helps.
        Thanks

        Delete
      2. thank you veena next time i will use more shortening and i will tell you the result

        Delete
    40. Hi Veena,

      Do I mix Gelatin directly in the cream or I need to dissolve in Hot water first and then add to the cream?
      Also while substituting Meringue Powder with gelatin,do I add 1/2tsp gelatin directly?

      Thanks in advance

      ReplyDelete
      Replies
      1. No you do not need to dissolve the gelatine in water. Just add to the cream and it will dissolve in five minutes.. Then heat as mentioned above.. Yes just add the 1/2 tsp extra to the above quantity to the cream.

        Delete
    41. Thankyou so much :)

      ReplyDelete
    42. just want to thank you for this wonderful recipe, it did made my life easier when i made a cake for a friend and for my daughter's bday. you were right about no matter how thin you roll this fondant, it won't tear and that really amazes me and really made so happy:))) like im the happiest person in the world! thanks so much Ms.Veena. i still have this problem to resolve and i'm hoping that you could help me,since it's hot here in the Philipines, do you have a foolproof frosting recipe that i can cover my cake before covering it with fondant? thanks so much!

      ReplyDelete
      Replies
      1. @ at home baker: Firstly, I apologize for hijacking but I am from the Philippines too and was looking for a nice fondant recipe. I've worked with fondant before but I stopped using it because it sweats too much. Don't you have the same problem? Can you share any tips with how to go about that since our climate is always hot :)

        Delete
      2. Hi Sharon and Home Baker - Both you lovely ladies have the same issues I see. Sharon I'm glad that my fondant is working for you. Home baker I suggest you try the fondant just once and let me know what you think.
        Do not omit the meringue powder as it does help firm the fondant which works great in places that are hot and humid. Use Corn four/Powder sugar mixture for rolling your fondant and then wipe the fondant with a damp not wet fondant while it is still fresh.
        As for the buttercream - I use my recipe - Properly whipped buttercream under my fondant and have had no issues so far.
        As i mentioned on one of my Tip Thursdays on Facebook. Instead of a thick coat of buttercream around the cake; make an extra layer of buttercream between the layers. And a scant crumb coat around the cake. If you cake is not smooth on the outside add a few cake crumbs to the buttercream and use a thick crumb coat.
        Then cover the cake with fondant. The cake sides has to be smooth before you wrap with fondant or else the fondant not be smooth.
        I hope this helps. Feel free to clarify if yo have not understood the above.
        all the best.
        Veena

        Delete
    43. Thanks Veena,

      I did include the meringue powder. Although I did have a very thick coating of buttercream. I am going to experiment with chocolate ganache as I read here that this is good for hot climates. I'll let you know the outcome :) Thanks for all your wonderful tutorials :)

      ReplyDelete
    44. I tried your fondant recipe and it really is amazing.. thank you so much..my fondant was tearing..how should I go about? And I used margerine instead of butter..is that fine?

      ReplyDelete
    45. Hi Veena,
      I hope you can help me soon. I'm going to attempt your fondant this weekend for my sons birthday. I usually use marshmallow fondant but my husband doesn't like it all that well. I'm wondering if I will be able to dry pieces for decorations. (I'm doing a Mickey Mouse cake and I need to dry the ears for the top tier. Please help. Thank you so much and I sure do look forward to using your fondant.
      Nicole

      ReplyDelete
      Replies
      1. Nicole, this fondant is like every other fondant just better. Like the others it will need the addition of CMC or Tylos powder to make things dry... in this case the ears stand.
        I hope this helps.
        Veena

        Delete
    46. slated butter or non salted?

      ReplyDelete
      Replies
      1. I use unsalted and add a bit of salt. thanks

        Delete
    47. Hi Veena,
      Thanks so much for sharing your recipes, I can't wait to try this out.
      Please, is there any alternative to meringue powder, as its difficult to find it where i am? Also, can i use evaporated milk instead of cream?
      Reply please...

      ReplyDelete
      Replies
      1. Please omit the meringue powder... No don't use evaporated milk use milk or water instead.

        Delete
    48. Thanks for the great recipe.

      ReplyDelete
    49. Hey Veena,
      read your recipe loved it a lot, just wanted to know if there is a substitute for meringue powder, coz its not available where i live, is there anyway you can help please.........................

      Regards
      Cookie

      ReplyDelete
    50. Yeah I have same problem . Is there any gud substitute for meringue powder?

      ReplyDelete
      Replies
      1. Please omit the meringue powder.. Read the comment above for trouble shooting. thanks

        Delete
      2. Thanks :) But i did not find light corn syrup even in ma town
        :(

        Delete
    51. yeah!! i too have same problem .Is there a gud substitute for meringue powder
      ?

      ReplyDelete
      Replies
      1. Please read the comments above for trouble shooting. Omit the meringue powder thanks.

        Delete
    52. hello veena, I really want to try your recipe since the last fondants used is sweating too much! But can I skip the crumbcoat of buttercream and just brush it with sugar syrup before putting the fondant? Will that help stop the sweating! I t's really hot here in the Philippines but I've seen fondant cakes here that doesn't sweat I wonder how they do it? Can you help me! Thanks a lot,

      ReplyDelete
    53. I followed the recipe and let it sit overnight and i now have a very hard ball of fondant! What should I do and how can I fix it?

      ReplyDelete
    54. The ball will be hard only if the proportions of liquid to powder sugar is not right. If the weather is cold the sugar paste will set hard but it will soften up when you knead it. A good kneading is all you need. I hope this helps

      ReplyDelete
    55. HI!! Veena Thanks for ur fab reciepe . I tried it out but my fondant is little soft , wat should i do ? I did not use meringue powder .

      ReplyDelete
      Replies
      1. It's OK to omit the meringue powder so don't worry about that. If you have put the right amount of gelatine and glycerine don't worry about it being soft. Just add more powder sugar. Soft is good, sticky is not. Usually with my recipe the fondant is firm and your knead it to make is soft and pliable. So as long as it is sticky add powder sugar. If it is firm you add veg shortening. I hope this helps.
        Veena

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      2. I have put more than 1500 grams of sugar,it is still sticky . Should i add more ? I have put in freezer is that ok ?

        Delete
      3. I'm not sure what is happening at you end! 1500 grams of sure even in summer is way too much. There is something not right in the liquid ingredients? How much gelatine and corn syrup did you add?
        Even if you add more sugar it wouldn't be more than 1 kg...
        Could you please check the recipe and see what is missing. It's very difficult for me to trouble shoot when I cannot see what's happening.
        I double this recipe as well as make it almost twice a week so the recipe is full proof and many have tried it.. Sounds like your gelatine is missing or too less. Please check.
        Sorry I can't be much help from so far..I hope you manage.
        Veena

        Delete
    56. Thanks for your detailed description.I am from India n here it is winter.I have used the same amounts as described in the recipe.The fondant had been in freezer for 5 days and it is less sticky now than earlier. But still it sticks to roller . Should I give it more time or can try something else ?

      ReplyDelete
    57. Hello Veena,
      I have tried your fondand recipe and it has turned out perfect.
      I need few suggestions from you though -
      I finish my cakes at night, but in the morning the fondand feels a bit dry. I read your tip about rubbing with shortening and wiping off with damp cloth. Can I use dalda (Indian version of vegetable fat) for the same?
      Secondly, finished making a fondant batch now, but I can see specs of gelatin in my fondant. I did kneed well enough but seems like it is there to say. I have left it in the fridge to cure.
      did I do something wrong while MV gelatin cream mixture?
      Can it be fixed?
      Thank you so much for sharing the recipe.

      ReplyDelete
      Replies
      1. Swetha,

        The grains of gelatin in your fondant suggest two things.
        If they are tiny dry specs it means that your did not soak the gelatin well and did not dissolve it completely before you added it to the mix.
        If the specs are jelly type means that you waited too long before you mixed the mixture into the sugar.
        once the gelatin mixture starts to set it clumps as soon as you add it to the anything. So next time make sure you mix the fondant as soon as the mixture is dissolved. Does this make sense?
        Sorry nothing can be done about it on this batch but watch for it the next batch.
        You can use Dalda for veg shortening.
        The dry fondant suggest that you probably used a bit more powder sugar in the recipe. If the temperature is dry you may need less then what is mentioned in my recipe too. Not sure but try less next time.
        Hope this helps
        Veena

        Delete
    58. Hi Veena,

      Where can i find meringue powder and corn syrup..I am in DElhi..any substitutes can be used for them?

      Regards

      ReplyDelete
      Replies
      1. Sorry, not sure where you can find them in Delhi. You can omit the Meringue if you can't find it. Try to find glucose syrup in place of light corn syrup.
        Hope this helps.

        Delete
    59. Hi Veena,
      I came acrossed ur blog about few weeks ago and havent stopped talking abt how amazing u are to my husband.lol. Like u, i hav great passion in cooking and baking.The last few years ive been making birthday cakes for the big family which happens nearly every month in a year. ive tried and tested so many recipes of cakes, buttercreams and fondants......but i think urs r the best.ive tried ur vanilla cream cake and ur sugarpaste.they r fab.no doubt abt it.im makin ur fondant today which im sure its gonna b brilliant too.
      I cant tell u how happy i am to find ur blog because im having my first tiered wedding cake project in june for my niece.ive tried making orchid flower with ur sugarpaste and im very pleased with the result despite th fact im just a newbie in cake decorating and a self taught as well.Really u r a wonderful person to share such amazing knowledge with us.May God bless u n ur family always.

      ReplyDelete
      Replies
      1. Thank you Devy for your lovely comment. Sorry took me so long to reply. All the best with the wedding cake.
        Veena

        Delete
    60. Hello Veena, I stumbled on your blog through Pinterest and I have loved baking all my life and just got into it quite seriously about a year ago. People have encouraged me to "take it further" by going for Wilton's fondant classes and I was tempted but was put off by the high cost and I am always up for a challenge to try things out for myself. I am thankful to have found you and your immense generosity in giving your recipe's plus explanation! Thank you from the bottom of my heart! In Malaysia, it is blisteringly hot and working with buttercream most always makes me cry because it cannot stand up to the heat. Like you, I do not like to use Crisco or too much vegetable shortening - which compromises on the taste of the buttercream. I hope to be able to try your fondant recipe and make my first fondant cake soon. I so wish you were in Malaysia giving classes.....would pay to learn from you but will be content with watching all your lovely and honest videos!

      ReplyDelete
      Replies
      1. Jackie, I know exactly how you feel. Here in Israel during the summer it is too hot too. I cannot not have the air condition on and even then it is very difficult to get a smooth edge on my fondant due to the condensation.
        I have explained in a couple of comments above what method I use in summer please do use it.
        This summer I intend to make a video to explain better. I hope the above comments helps for now.
        Veena

        Delete
    61. I have sheets if gelatin how many would u use or many grams

      ReplyDelete
      Replies
      1. Susan. yes, sheets should work too. I think 4 gelatine sheets = 1 tbsp of powder. However, please do check for online conversions based on the weight of the sheets you have and see if it is the right amount.
        Hope this helps.
        Veena

        Delete
    62. Hi I'm trying to mske a cake for Valentine's day. How many days in advance should I make this Fondant fir the two tier cake. I also wanted to know about the glycerin I bought. I bought it at t he pharmacies but they could not tell me if it was edible, it says 99.5 percent glycerin. Is that okay

      ReplyDelete
      Replies
      1. Melissa - Fondant has a long shelf life so you can make it in advance. Read storage above at the end of the post. Pharmacies have edible and not edible glycerine too. I cannot tell you if yours is edible. Please read or find a pharmacy that can ensue you about the same. Sorry.
        Thanks. Hope this helps.
        Veena

        Delete
    63. This wonderful stuff! I can't wait to try it. Question - is this fondant recipe also good for making shapes? If making shapes, say flat cupcake toppers, how long should they dry before putting them on the cupcakes? That's the latest trend here in the U.S. for parties...love your tutorials...from Stacie

      ReplyDelete
      Replies
      1. Stacie - Use this fondant like you do any other fondant.
        I use CMC added to the fondant to help hold their shape.
        Cupcake toppers are a trend everywhere now. Sounds good.
        I usually do not dry cupcakes toppers too long.. Because people do eat them.
        Thanks - have fun
        Veena

        Delete
    64. Veena plz help!!! This is my first time EVER making fondant and I followed the recipe except I used equal amounts of Agar Agar powder instead of Gelatin. I let it set in the fridge and then on my counter at room temperature. Today I was checking on the texture and its a bit crumbly. I tried kneading it with shortening on my hands and also adding a bit more glycerin but Im still having pieces break off instead of it being elastic. What can I do to fix this?!?!? I am making a cake for my sons first birthday tomorrow so I need help fast :-(

      ReplyDelete
      Replies
      1. Angele - Sorry just saw your comment. I have never used Agar Agar. It's not gelatine..! You do get vegetable gelatine too I believe. Agar Agar does not have the stretch that gelatine has that is why you probably will always find it breaking and crumbly. Glycerine will make it more soft but wont' help with the stretch. I think you will have to try and roll it as best you can with what you have... Don't add any more glycerine.. won't help.
        Sorry.. wish I could say more...

        Delete
      2. Hi, veena
        I was looking for the same querry, finally found it. I have the same problem.i made fondant first time, even tasty it first time with ur recipe only. I am about to start my designer cakes and cupcake business. Doing basic work right now. Ur bolg is become my home page now.what ever i want to know i am getting it from ur blog. Some times i commented also. I am just amazed when ever i am going through ur blog. Really very informative and helpfull blog. If u can help me out pls let me know,
        1. Can i make another batch of fondant with double vageterian gelatine and mkxed it with this batch?
        2. When i started baking for my son i used to share with neigbours, but when they ask for the recipe i feel hezitation. How easily u share ur art work. I am not feeling comfortable in sharing. I amnfeeling that i am making my own compepitor. Dont u feel that some one from ur city will give u competition with ur recipe only.

        Sorry for the long comment. Ur fondant recipe is really very good. I suddenly get store bought fondantso buy it just to check the taste.....and it was.....yuk........so bad cant tell u.
        Pls send me eggless vanilla cake recipe on kajaldave84@gmail.com, i havent find it on ur blog.
        Thanks for barring me.
        Kajal

        Delete
    65. hello veena mam... i didn.t try this fondant recipe but i m sure this is best.. mam meringue is veg or non veg if it is non veg. is there any substitute for this...plz mam solve this query.

      ReplyDelete
      Replies
      1. Kanika, Meringue powder is egg white powder.. You can omit this product. But I do hope you can find vegetarian gelatine..

        Let me know how it goes..
        Good luck.
        Veena

        Delete
      2. ohhh.. its really tough. is there any vegetarian recipe for sugar paste.? mam corn syrup is equal to glycerin ? means in Delhi corn syrup is not available so mam what to do?

        Delete
    66. Hi Veena,

      I was wondering what you thought about waiting to colour the fondant until after its done. I only need a little bit of each colour (black, blue, yellow and grey) and I was told I could use paste colour to tint the fondant later on. Will that work with this fondant?

      Thanks!!!

      ReplyDelete
      Replies
      1. C Guindon, I color my fondant much later usually. Only when Iknow what color I need. I make the fondant a head of time like once or twice a week and then color as per my need. I use gel food color which works best for these as it does not add any more liquid.
        Hope this helps.
        Veena

        Delete
    67. Veena, I just tried you recipe and it was way too dry. I was unable to kneed all of the sugar into the dough that I was able to form. It seemed to me that my gelatin/cream mix wasn't as wet as yours look in the pictures... I measured everything correctly (I'm pretty sure). I ended up sticking the dough and the rest of the sugar in my bread machine and added a couple of tablespoons of cream. Is the gelatin mixture supposed to be like snot? Just curious as I really want this to work out.
      Thank you so very much
      Nicole

      ReplyDelete
      Replies
      1. Nicole.. Gelatine is yes ...snorty when you keep it too long. It has to be liquid when you add it to the p. sugar.. Sounds like the time between when you melted the gelatine and added the powder sugar was a bit long.. That is why all the p. sugar could not be incorporated. I think you will have a very tough fondant to deal with now.
        My suggestion - let it rest over night for the gelatine to set. Then skip the gym and get a good workout on the fondant. You going to have to kneed it...! until it's soft and pliable. First add 1 tsp of water to knead it then use veg shortening subsequently. This will be a rather stretchy batch..(wink)
        The next time you make this recipe again. I suggest you add less p.sugar - may be less than 700 grams too. Using less sugar means more tasty fondant. May be your weather is different to mine..
        All the best. Don't forget to have fun..
        Veena

        Delete
    68. Hi Veena

      You are truly an inspiration ... You have helped revive my childhood hobby of cake making and I am loving it -Ekta

      ReplyDelete
    69. Hi Veena

      I tried the homemade fondant recipe , it tastes awesome but It keeps tearing and I am not able to roll it out. I followed the recipe to the T , let it rest overnight in the fridge. stay in Mumbai , so weather is hot , but AC was on ... Where did I go wrong and what can I do to correct this and prevent it in future ... I have tried a few of your recipes and they are always fantastic ... As I am sure this is too .. Need help to understand how I can correct this

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    70. Ekta, Is the sugar paste is too dry or too soft or sticky? If it is too dry - knead in some veg shortening. If it is too soft or sticky it needs more powder sugar. Israel weather is similar to Bombay so that should not be a problem I use it in summer as well.
      Did you use Gelatine for the sugar paste? Gelatine is a very important ingredient in the recipe.
      Hope this helps.
      Veena

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    71. Heloo veena iam searching of a good fondant recpie whole day finaly icam acrose ur website.with excellent reviews iam gona work with fondant first time in life so iam realy concern with da recipe idun hav maringue powder and vegetable shortenin can u please tellme its best subsituent with same result so idun dsapoint next time trying? And other question is how iam goona apply over da sponge cake direct?because in many video isaw they are covered with icing or crumbs..ill be really glad if ull answer me too...hope you can read it clearly as i hav a bad habbit to write in short form

      ReplyDelete
      Replies
      1. Sidra, you can omit the meringue powder. you can use butter instead of veg shortening.
        As for the cake.. you can use butter cream or Ganache under the fondant.
        Check out my post on time line for decorating a cake for more tips.
        Hope this helps.
        V

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    72. Hi Veena , the dough is soft to touch ....but does not stretch when I roll it out ... It breaks and cracks .. I did use gelatine powder as given in the recipe

      ReplyDelete
      Replies
      1. Sorry Ekta, there has to be something in the ingredients that did not measure right.. I make two double batches of this every week. The stretch comes from the gelatine so not sure what is happening at your end.
        I just made a video on how to make it so will put it up on my website soon. I hope that will help with those of you that need to see how it's done.
        SOrry I could not help more.
        V

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    73. This comment has been removed by a blog administrator.

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    74. Hi Veena,
      I don't get light corn syrup nor glucose syrup in my place.Is it possible to make it with glucose powder+ water? If yes, could you please let me know glucose powder to water ratio. If no, could you please suggest on a substitute.
      Neither do I get cream of tartar here, so unable to home make it.
      Any help is appreciated.
      Thanks.

      ReplyDelete
      Replies
      1. Never tried this method but very sure that it will not work with G powder and water.. Sorry. You will need to find light corn syrup or gelatine.. If not make Marshmallow fondant. Thanks..

        Delete
    75. Hi Veena, after failing with 2 fondant recipes, I tried yours, and must say was quite satisfied with the results. So thank you for sharing it with us! I make totally vegetarian cakes, so can not use meringue powder or gelatine. I substituted both of them with equal amount of vegetarian gelatine ( I don't know if its the same as agar agar/china grass). I used Rich's non-dairy whipping cream for the cream substitute. While blooming the veg gelatine, all of the cream liquid was absorbed and it dried up, I added a little water and it was fine. But as soon as I added the liquid glucose + water mixture ( I substituted 1/2 amount of liquid glucose + remaining half of water for the corn syrup) the gelatine formed some lumps which did not go away even after heating and adding the butter and glycerine. The final dough was soft and pliable. However, I had two issues :
      1. The dough had those gelatine lumps which refused to go away no matter how much I kneaded.
      2. The dough when rolled and covered on a bowl, was not smooth, and developed a cracked and uneven surface.

      Can you please help me out, is it all because of the veg gelatine forming lumps?

      In anticipation of some guidance,
      Thanking you,
      Hiral

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    76. Hi Veena,
      Thank you for sharing your amazing recipe! I have searched high and low for a great tasting fondant! I live in Panama City Panama where humidity is in the 90s and my daughter and I are starting a cake decorating business! Your recipes are amazing. I made the fondant yesterday and noticed that when I mixed the gelatin with the cream it hardened right away, so I was not able to use the the full amount required. When I went to roll out my fondant it began to crack and I could not roll it out thin enough. When I did try to pick it up with the rolling pin it broke apart. What did I do wrong? You cannot imagine my frustration with this. I want this to work so badly. Can you help please?
      Frustrated in Panama!
      Anita

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      Replies
      1. Anita - sounds like your fondant did not have any stretch! so keeps breaking. With my recipe. When I roll it just rolls out.. and stretches... So i think you should be using all the gelatin. Even if it gets absorbed... once you warm it up it should become liquid.
        Sorry for the delay in replying.. Hope this helps.
        Veena

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    77. Hi Veena,
      Thank you so much for sharing your recipes.
      I tried making the fondant today, I followed all the measurements, I used extra gelatin instead of meringue powder like you mentined in a previous comment, I used glucose instead of corn syrup. I was happy with the liquid mixture because it looked just like your picture but when I added it to the sugar I could tell instantly that it was too much. I mixed it all in and the sugar just all mixed in leaving me with a very very sticky, gooey mixture. In the end I had to add a lot more sugar just to save it. Im abit confused because I used all the correct measurements for the ingredients. Please if you could shed some light on this I would be very greatful. Also another point I wanted to ask, in the shop they have different concentration of glucose, I used 10%, is that ok or should it be higher?

      Thanks so much
      Salma

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      Replies
      1. Salma. Sorry to hear that. Still not sure what you did wrong.. I usually use only LC Syrup so the above measure is mostly given from the internet or some other member. But sounds like the liquid was too much (was it watery?)
        Can you still use it? What happens when you roll it?
        Generally when you add more sugar it could be also because the weather is too humid or the ingredients are much warmer..
        Sorry can't help much - need more infor..!
        If you can roll it out and it has good stretch - don't worry about the extra sugar lol..
        Veena

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      2. Hi Veena
        Thanks for replying. When I rolled it out it did stretch but it kept tearing and it was very soft and difficult to put on the cake. I need manage to put it on the cake but it kept tearing as I was smoothing it out. Having said that, it did taste very nice and surprisingly it wasn't as sweet as I thought it would considering the amount of sugar I used lol. Iv still got loads of fondant left so when I finsh this batch I will try agsin and this time I think I will add in the liquid slowly, I guess like I would do when making bread and I'll see how it goes. Thanks so much for sharing all your lovely recipes.

        Salma

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    78. Hi Veena

      Have you tried making this fondant with a stand mixer?

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      Replies
      1. Nah.. I'm sure you can.. I think it's not necessary - this is sugar dough.. you only need to incorporate it not knead it so once mixed it's over.!
        But try- I'm sure it wont' be a problem.
        Veena

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    79. hi ms veena. gud morning. i'm just a new follower of your tutorials & postings on FB. thanks for sharing your knowledge and beautiful works. can i ask you a question about ganache? how do you make your ganache on your cake so SMOOTH? i'm really so amazed on your ganached cake coz it looks so flawless. be waiting for your answer. pls do post it in your FB acct so i could follow it. thanks in advance.

      ReplyDelete
    80. Hi there. I really like your weblog, happy to find it. you used cream in your fondant and you wrote can keep t for a month in room temperature? is that right? does the cream in your fondant get off? I'm really afraid of making somebody sick.. thank you,

      ReplyDelete
    81. I had never made fondant before, so when I saw the cost of what my daughter pays for the one she buys for her cakes I thought I'd give it a try. It turned out so beautiful! Because it was my first time, I think I may have kneaded in too much sugar so the next time ill add a little less and see how it turns out, if it holds together good or tears. After rolling it out all I did was put it on the cake and smooth it with my hands, it was easy to do this, no bubbles stuck to the iced cake I'm telling you it was perfect. Thank you so much for the recipe and the video it was a huge help. In regards to the question above about using a stand mixer, I may try that the next time even tho this way was pretty easy, but if you have arthritis it probably would be easier if your mixer can handle it.

      ReplyDelete
    82. Veena,
      Is it possible for me to know whether i can get any substitutions for meringue powder and light corn syrup ??

      ReplyDelete
    83. Jennifer SantimanoFri May 24, 08:26:00 AM

      Veena ....could you plz suggest any substitute for meringue powder as it is not available in India. Will egg whites do?

      ReplyDelete
    84. Hi Veena

      Thank you so much for your wonderful recipe... This is really good. I tried double boil method to dissolve the gelatins and cream. I tried microwave method but it didn't dissolve so I use double boil method. The texture is good. Thank you for sharing all your knowledge. Thank you for your generosity. May The Lord bless you and your family. Take care n have a nice day. Luv u. :)

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    85. Veena, I love this recipe and have made it several times. Thank you thank you thank you!!!! I am making a cake this week that will be covered with half white fondant and half of the chocolate one. It will be 6 inch, 8 inch, 10 inch and 12 inch. How many batches of each do you think I need to make? Each tier will be half covered with the vanilla and chocolate.

      ReplyDelete
    86. veena .. i tried this recipe... it tasted very good... but its too soft... if i add more sugar it jus breaks of... pls help me i have an order to complete by this weekend.. help me :(

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    87. Hi Veena, I've stumbled upon your website in search of homemade sugar paste for my son's angry bird themed cake.. I'm in Israel as well, a first-time cake decorator. I've made only a few cakes in my life, and this is my first time attempting such a thing... I hope not to disappoint my son! I'm thinking of making a few sheets of colored fondant (as you wrote, I'd split the ingredients into equal amounts and add food coloring, right??), and then cutting them in shape of angry birds. I suppose I better begin prepping the fondant the night before too. I have a few questions if I may: first, what do you use to color your fondant? Is there a good quality of food coloring (or something else) that you'd recommend? Also, where do you buy your products/ingredients? The grocery store in Israel has a limited selection of baking products. Can you give me the actual names of the ingredients you use (brands) and where I can buy. Thanks! Do you by chance have a basic recipe for a moist and tasty chocolate cake kids love? Thanks so much... looking forward to trying it and keeping fingers crossed. Any other advise you might have for a first-timer would be welcome.

      ReplyDelete
    88. hi veena, Thank you so much for the recipe and for all the replies that you have made which has helped me perfect how I make ure recipe! I had only made it a couple of times before and only made figurines and mini cakes and thought that it was a fantastic recipe. I then went to make it to cover an 8 inch cake and found it a little dry and realised that I had added too much icing sugar at the beginning. I also thought glucose syrup and corn syrup were the same thing until I stumbled across ure replies to some questions. I just made a fresh batch and started with less icing sugar and made the changes that u suggested for using glucose syrup and I can already tell that its the best batch ive ever made thank u so much!
      Rachel

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    89. Veena Thanks a ton for sharing this amazing tasty fondant recipe. I made actually 4 batchsd of fondant following your recipe. This is the first time I am making fondant from scratch. I was pretty confident that this will turn out good coz I had read a lot of great reviews on ur fondant recipe. Really hatts off to you to come up with such an amazing recipe. We all loved it & we could eat fondant just like that. Check out the cake I made using your fondant recipe. I have also linked back my post to your page to check on fondant recipe. Keep inspiring.
      http://www.korporate2kitchen.com/2013/06/barnyard-cake.html

      ReplyDelete
    90. Hi veena. .am gonna try ur fondant recipe for my daughter's birthday. . But I dont get meringue powder here. . is it okay to use Organ egg replacer instead of that? Guess I'll have to go with extra gelatine otherwise. . Thanks in advance. . Awesome recipes btw . .

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    91. Hi Veena,
      Could I replace the meringue powder & the gelatine with agar-agar powder?
      Susan

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    92. Hi Veena heen wanting to make fondant for along time but never got around to getting a good recipe dat works well in indian weather n keeping in mind d availability of ingredients used.. This recipe of urs is an answer to my prayer( fingers crossed ) hope itcomes outas perfect as ur creation. I wanted to ask how much CMC podwer shud I use ( I want to make roses) I also wanted to ask .." do u have a testing measurement ( I mean a small quantity say with a cup n half sugar powder )it wud be handy for 1st time fondant makers-- if things go wrong not too much quantity wud go waste..:D

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    93. Hi I am very interested in trying this fondant recipe.... but i am curious, Is there and substitution for merengue powder???
      thanks
      Iris

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    94. Hello, I love your post and just tried this for the first time on yesterday. When kneading the dough is it supposed to be all flaky and crumbly? And is it supposed to be rock hard when it comes out of the fridge? I ask because my fondant doesnt look smooth like your pics. Thank you :)

      ReplyDelete
    95. YOU ARE A GOD SEND!!! LOVE THE FLAVOR!! But I have a couple questions. First, after I mixed everything together (and I followed your directions to the T!), I had little pieces of yellowish goo (kind of what everything looks like before you put it in the powdered sugar). Also, it didn't really "stick" to my buttercreamed cake & a day after I put it on the cake, it started turning rubbery & I have it in an air tight cake holder. What did I do wrong because I LOVE your fondant???!!! I live in Colorado where there's NO humidity & of course, it's in the upper 90s.
      Thanks!!

      Jessica

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    96. Hi, I was thinking about trying your fondant recipe, as there seems to be an over whelming amount of happiness with it. My question is once I cover my cake can I leave it out? I'm concerned about the butter and cream? But I'm making a hand painted cake and it has to sit out the night before to harden up a bit before I can paint. So will this recipe still work? Thanks!

      ReplyDelete
    97. Hi! Veena,
      I'm from Mumbai, India. I came across your site while looking for alternate fondant recipes..esp ones without egg.Your's is amazing. Thanks so much!!...Loved working with the fondant. So easy to use and no cracks at all!..I have made 4 cakes with it till date. I just have a few questions and was hoping you could help me out.
      1) My fondant did not come out white in colour..more like an off-white (nearly cream)..I had a wedding cake to make which had to be pure white and this did not work so I had to go back to my old method...what can I do?...is it the butter/margarine?..Can I add some citric acid (like I do with my other Recipe?). will that help?
      2)I am working with it in the monsoon..so It's really humid now...the fondant sweated a lot!!!..really lot!..like wet! Tried the a/c also..no help...went right back to sweating during transport! I noticed it sweated more when I added colour (Americolor Gel) to it...The uncoloured one was not as bad..
      3) Does putting the ganached cake in the fridge before covering it in fondant cause the cake to sweat? Do you put your ganached cakes in the fridge? Normally I just leave mine out overnight and cover them the next day. Except if I'm in a rush and have a couple of orders together.
      4) Once covered in your fondant can the cake be kept in the fridge?..What is the outcome?(sweat..?)..I never put my finished/covered cakes in the fridge..am too scared of the tackiness. I work mainly with ganache cause I find that better in our heat and humidity..Butter cream would need to be refrigerated no?
      SO sorry!..I know this is a really long comment, but would really love it if you could help me out. Thanks so so much..
      Sharifa Fernandes

      ReplyDelete
    98. Hi Veena,
      Just bought the ingredients for making ur fondant recipe and gonna try it tomoro.. n i even bought a 2kg pack of rich's whipping cream(non-dairy)... actually was thinking of making flowers and other decorations with whipped cream ... is it okay to use this whipped cream over a fondant covered cake??? my daughter's b'day s just a few days away... pls help... Thank u...

      ReplyDelete
    99. HI veena,
      Really love ur blog...just bought the ingredients for ur fondant recipe... gonna try it tomoro... n even bought a 2 kg pack of rich's whipping cream(non-dairy).. was thinking to use this whipped cream for flowers and borders n other decoration. is it okay to use this over a fondant covered cake???? or would it become a disaster???? pls help... my daughter's b'day is just a few days away... Thank u

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    100. Hi Veena, can I omit the merengue powder? Thank you.

      ReplyDelete
    101. Can I use amuls fresh cream instead of whipping cream

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    102. hello veena,

      i am following your posts and its great, really great especially when most of the doubts get cleared after reading querie from othe follower.Veen i am from india here i its very difficult to find "cream of tartar" is it necessary for gumtpaste?is there anything else i can use instead of cream of tartar and also does edibk eglycerine is different from normal glycerine we generally use for face???what else i can use instead of glycerine.

      thanks
      mini

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    103. Hi , i was always into baking coming up. I tried many new things and had many great experiences with back but i'm now ready to move forward to bigger things and hopefully start making wedding cakes. Question: Can fondant be made if different types of icings other than buttercream ?

      ReplyDelete
    104. Hi Veena
      Hope You are doing well!!
      Have been using your recipe for fondant since a long time but since a last couple of times its turning out to be way too soft and stretchy and unmanageale. Have even been using meringue powder. Gelatin is well soaked in milk and melted.I use 1/4cup of glucose syrup with water. Cant figure out where i am gong wrong and how to rectify this problem.I use about 1kg of powder sugar.
      Truly appreciate your help always!!
      Regards

      ReplyDelete
    105. Hi Veena, I recently started using your fondant recipe and love it. So far, I have covered about 4 cakes and they turned out well. However, today, I covered two cakes and the fondant on bot cakes started slipping down a lot. I live in Bangalore and its been raining continuously for 3 days now. Any tips on how to deal with fondant when there is a lot of moisture in the air? Appreciate your help on this.

      Regards,
      Leona

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    106. Veena - you rock Girl! Your substitutes makes my day. I Rwanda where cakes are mostly made using cream and therefore very difficult to get ingredients for fondant making. with all the information provided above, you jus made my day

      ReplyDelete
    107. Hey Veena , thanks a ton for sharing your wonderful fondant recipe!
      I tried your fondant recently. Meringue powder is not easily available in India so I replaced it with equal amount of gelatin (as suggested by you in earlier comments) and whoooshhh!! fondant with amazing texture and elasticity is ready! Cake tured out v nice.. thank you so much! :)

      Cheers
      Renuka

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    108. Hi, your recipe looks really good. I would like to try it, but in my country there's no way to get corn syrup. is there other substitute, like glucose?? thanks!

      ReplyDelete
    109. Dear Veena,
      Can I use fresh cream instead of whipping cream? Unable to find whipping cream at my place..
      Appreciate your response.
      Leena

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    110. Hi,

      Your fondant recipe looks really good! I am going to try it out. I am just wondering if this fondant covered cake can be kept in the fridge? Cos I read at many places that u are not supposed to keep the fondant cake in the fridge as it will look wet and shiny when u take it out. Will this fondant recipe become like that?

      ReplyDelete
    111. Hi Veena,
      I''ve been shopping for all the ingredients to make fondant. Light corn syrup was not available, but I''ve got sweet syrup. Is it ok to replace? The following are the ingredients written in sweet syrup: Sugar, corn syrup and water.
      What do you suggest.. Could you please help.
      Thanks.
      DS

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    112. hi veena

      if i have want to make 500gms of fondant should i reduce all the ingredients to half of what u have mentioned...

      ReplyDelete
    113. HI Veena..thanks for this recipie, can we use some other ingredient for meringue powder ? is there any replacement for meringue powder as i dont get this powder in market.

      ReplyDelete
    114. thanks Veena for sharing your sugar paste recipe. i really like the outcome of this fondant because i could roll it as thin as i like . Since most Taiwanese doesn't like too sweet on their cakes, your recipe is a great option.

      --Leslie :)

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    115. Thanks Veena for the recipe, I checked video on youtube as well. And I must say you are a great cake artist.

      I am more conservative while trying out stuff, although failure is part of learning, but its hard to let stuff go wasted.
      Can you suggest ingredient proportions for say 450 gms (1 pound sugar)? So that wastage can remain minimal :)

      How about using following proportions, please suggest/correct as per your opinion.

      1/8 cup fresh whipping cream (I have frozen no-dairy whipping cream can it be used?)
      2 tsp gelatin
      1/4 tsp meringue powder
      1/4 cup light corn syrup ( Can we use glucose syrup as a replacement?)
      1 1/2 tbsp butter or Veg shortening.
      2 tsp glycerin
      1/4 tsp salt
      1 tsp Vanilla or other flavoring.
      450-500 gms powdered sugar


      Thanks again. You have got a new follower :) Best wishes...

      ReplyDelete

    Thank you for your comments.

    Please do read previous comments and replies before submitting a query,
    thank you.