How to Make Fondant / Sugar Paste from Scratch (for wedding and birthday cakes)

How to Make Fondant / Sugar Paste from Scratch (for wedding and birthday cakes), nigerian food tv
       Making Fondant from scratch is a fun task every pastry lover should try out. It is quite easy to prepare once you get the hang of it.
       Here's how to make rolled fondant for large cakes and Cupcake decoration.

Rolled Fondant (Sugar Paste) ingredients:
  - 1kg or 2 pounds Icing sugar (a.k.a Confectioners sugar) 
 - 500g Corn flour or extra Icing sugar(for kneading)(optional)
 - 60ml or 4 tablespoonful or 1/4 cup Cold water
 - 20ml or 1 sachet or 1 tablespoon unflavored Gelatin
 - 1/2 cup or 125ml Liquid Glucose (or White Corn syrup)
 - 15ml or 1 tablespoonful Glycerine
 - 1 tablespoonful Butter or Shortening (for rolling and kneading)
 - 1 teaspoon desired flavoring(optional)
 - 1 tablespoon Cmc or Gum tex(optional but highly recommended)

Note: 
* Cmc (carboxy methyl cellulose) is the same as Tylose powder 
* Gum tex is the same as Gum tragacanth. 
* Cmc and Gum tex does the same work in fondant preparation.
 Some bakers make use of cmc in place of glycerine, but I like to add the two because Cmc makes the fondant really soft and easier to work with. It also makes it dry quickly when decorating the cake.

Preparation:

1. Sift the icing sugar into a large bowl, add the Cmc, make a well in the center and set aside.

2. Next, pour the water into a small saucepan and sprinkle the gelatin on top to soak up and soften for about 5 minutes.

3. Heat up the saucepan and stir until the gelatin is  clear and completely dissolved. But do not boil it. Then turn off the heat.
(Another method is to place the bowl of gelatin into a pot of hot water and keep stirring until completely dissolved)

4.  Add the glycerine and glucose  into the dissolved gelatin, and stir until well blended. Now you can add the flavoring(if you're using) and mix well. 
 Tip: I added a little red coloring to mine because I wanted to get pink without having to do it by hand(the lazy way out ..lol)

5. Pour the mixture into the well of icing sugar(in step 1), and mix until all of the sugar is well incorporated.  

6. Dust the work table with some of the extra icing sugar(or corn flour ) and transfer the icing sugar mixture onto the table; 

7. Rub some butter or shortening on your hands and knead until stiff ; if the fondant is too sticky, add more icing sugar, but if it turns out hard, add a little water or butter. 

8. Finally form into a ball and tightly wrap up the fondant in a nylon or plastic bag and place in a sealed container (do not refrigerate). 
How to Make Fondant / Sugar Paste from Scratch (for wedding and birthday cakes), nigerian food tv
See how to Make this beautiful Polka Dots Fondant decoration.


<<You might be interested in:
* Easy Multi-Colour Polka Dots Fondant Cake for Beginners
* How to make Fondant from scratch 
* How to Color Fondant for Cake Decorating
* How to Make Butter Icing (buttercream icing) 
* How to cover a cake with Fondant
* Nigerian Cake Recipe
* Apple cake recipe
* Banana cake recipe
* How to make Cake in a Sandwich Toaster






81 comments:

  1. Destiny Uzo1:32:00 AM

    Thanks for the fondant recipe, i made my first fondant today, thanks to you ma.

    ReplyDelete
    Replies
    1. I'm glad to be of help dearie :)

      Delete
  2. Anonymous10:12:00 PM

    pls i need recipe for butter icing

    ReplyDelete
    Replies
    1. Check cake recipes above for ''butter icing'' recipe.

      Delete
  3. virture4:12:00 PM

    Thanks for this recipe, I made my first fondant. Now to cover the cake .

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  4. chinelo1:58:00 PM

    Tnx for d recipe. pls when u say glucose, is it d regular powdered glucose? and do u add it in its powdered form?

    ReplyDelete
    Replies
    1. It's liquid glucose dear, it is sold anywhere cake ingredients are sold.

      Delete
  5. Anonymous6:28:00 AM

    Thanks for a nice fondant recipes,pls can I add egg white?,I've seen someone using it & it turn out fine. Thanks again!

    ReplyDelete
    Replies
    1. Hi Dear, I don't add egg white, but if the one you saw came out fine, then feel free to add it.

      Delete
  6. Anonymous11:45:00 AM

    ur too much Ma, I trust I will make it well cos am gonna do it today...lolzzzz

    ReplyDelete
    Replies
    1. Thanks hun, I'm sure you will get it right :)

      Delete
  7. Anonymous12:18:00 PM

    How many tablespoon is 125ml of gulcose

    ReplyDelete
    Replies
    1. 8.5 tablespoonful LIQUID glucose make 125ml

      Delete
  8. Anonymous9:32:00 PM

    pls wot color can i add to get a cream color and also to get a purple color.. I want to make a purple and cream cake.

    ReplyDelete
    Replies
    1. For cream color, I usually add a little vanilla extract to the fondant and for purple, I just buy the color from the stores,because good purple is hard to get by mixing.

      Delete
  9. Anonymous7:48:00 PM

    Pls Nky, for how long can fondant stay before it gets bad?

    ReplyDelete
    Replies
    1. It will stay good for up to 2 months but make sure you wrap it in a nylon bag and store in an airtight container in a cupboard not in the fridge.

      Delete
  10. Anonymous8:17:00 AM

    ok but how do i mke it soft again if i want to use it after sometime

    ReplyDelete
    Replies
    1. Put the fondant in the microwave for 10 to 15 minutes, check it from time to time.

      Delete
    2. Anonymous10:55:00 PM

      10 to 15 minutes is too long Ma, at times just a minute will make it to start melting.

      Delete
    3. OMG, I actually meant to write 10 to 15 seconds, sorry for that :)

      Delete
  11. Anonymous6:47:00 PM

    Just saw this website today, you just simplified the process of making these meals, great job, love your site

    ReplyDelete
    Replies
    1. Thanks, I'm glad you enjoy the website :)

      Delete
  12. Anonymous12:31:00 PM

    U ar doing a good job,pls can i use cmc nd gum tex 2gether

    ReplyDelete
  13. well done great joy, am going to give a trial

    ReplyDelete
  14. Anonymous7:32:00 PM

    Well done ma, I was told cmc and gylcering can olny be use during raining season, is it true, pls I need a reply

    ReplyDelete
  15. Anonymous7:34:00 PM

    Pls do u kn abt marshmallow fondant

    ReplyDelete
  16. Anonymous7:34:00 PM

    Well done ma, I was told cmc and gylcering can olny be use during raining season, is it true, pls I need a reply

    ReplyDelete
  17. Anonymous11:36:00 AM

    Good jod,pls I need whitefrostin wt whipped cream recipe dat can wt stand room temp

    ReplyDelete
  18. Pls I want to learn how to make flowerpaste,can u help wit d recipe?

    ReplyDelete
  19. Pls I want to learn how to make flowerpaste, can u help me with d recipe

    ReplyDelete
  20. I love ur recipes but ma can u teach us how to design cake with icing sugar

    ReplyDelete
  21. Anonymous4:25:00 PM

    Hello ma, good work, pls kindly help me with gumpaste recipe that works well in Nigeria

    ReplyDelete
  22. Anonymous3:58:00 PM

    Pls me I want learn how to bake cake

    ReplyDelete
  23. Anonymous4:10:00 PM

    Pls me I want learn how to bake cake

    ReplyDelete
    Replies
    1. Anonymous2:05:00 PM

      Hi I tried the recipe thank u.

      1. It took 2 days to dry up the bow loop ..is tht normal?

      2 used 500 gm of icing sugar as I found a started becoming hard..can thy b a reason of taking long to garden the loop .

      Thank u

      Delete
  24. Thanks so much for this, recently I have been having challenges with my fondant and I have tried several methods but today I stumbled upon your recipe and method. I tried it and it came out perfectly, I will be using it tomorrow morning. Thanks so much and God bless you abundantly.

    ReplyDelete
    Replies
    1. You're welcome Kemi, I'm so glad to be of help :)

      Delete
  25. Please what is shortening? And wat does it look like?

    ReplyDelete
    Replies
    1. It's a solid fat used for baking, looks like solid coconut oil. The popular type is the crisco brand, but I always use butter.

      Delete
  26. Romila-Asherleen12:18:00 PM

    Lovely am going to try diz

    ReplyDelete
  27. Romila-Asherleen12:20:00 PM

    This is Lovely ma;the girl is going to try this

    ReplyDelete
  28. Romila-Asherleen12:28:00 PM

    Plz what can be used in place of microwave to make the Icing soft

    ReplyDelete
    Replies
    1. Place in a hot environment or a preheated oven for a few seconds.

      Delete
  29. Romila-Asherleen12:33:00 PM

    plz Ma'am,about the first step of preparation,am I to add the CMC to the Icing Sugar and then mix together before making hole

    ReplyDelete
  30. Nice article. I am actually looking for CMC for something different. Where can I get it in Lagos? Actually was looking for poly ethylene glycol (PEG) but I hear CMC can do it too. Now you have two other alternatives. Lol. Will appreciate any assistance. Thanks for sharing your detailed recipe.

    ReplyDelete
  31. Pls ma is it 2minutes or two months,when u wrap d fondant..can I use a wooden rolling pin fr my fondant

    ReplyDelete
    Replies
    1. Hi Victoria,
      Well wrapped and preserved fondant will keep well for up to 2 months and yes you can use wooden rolling pin for your fondant.

      Delete
  32. Wel explained, gonna try dis awt

    ReplyDelete
  33. Anonymous9:33:00 PM

    Thanks a lot ma... My fondant was great.. Thanks for the recipe.. I got something better than the previous fondant I made.. I love your site

    ReplyDelete
  34. Thanks a lot ma... My fondant was great.. Thanks for the recipe.. I got something better than the previous fondant I made.. I love your site

    ReplyDelete
    Replies
    1. You're welcome Mfon, glad to be of help :)

      Delete
  35. Anonymous4:35:00 PM

    my fondant is breaking is it because i did not add butter???

    ReplyDelete
  36. How do u make butter icing?

    ReplyDelete
    Replies
    1. Hi Onyi, see recipe in ''cake recipes'' above.

      Delete
  37. Please ma,I just stubbled on ur blog. I made ma fondant prior to this time and I refrigerated it. What do I do to get it back in shape.

    ReplyDelete
    Replies
    1. Hi Vanessa, heat it up in the microwave for 10 to 15 seconds, depending on the quantity you are using(but watch it closely).

      Delete
  38. Anonymous12:10:00 PM

    tnks for the recipe

    ReplyDelete
  39. Nice procedures ma.. but pls why is my fondant always sweating.. what could be the cause? if am to use tylose powder and cmc together will it be nice?

    ReplyDelete
  40. Anonymous1:59:00 PM

    you are the best, so clear and detailed. thanks

    ReplyDelete
  41. Pls ma, how I achieve a pure white butter icing and what brand of butter can I buy for that ?thanks

    ReplyDelete
  42. Anonymous4:35:00 PM

    Thanks ma for the idea. Pls what makes fondant to sweat after using it to cover cake.

    ReplyDelete
  43. Anonymous1:29:00 PM

    Hi Nky.. I don't have icing sugar the store I get from are out of supply.. What measurement (sugar n corn starch) should I use to get this quantity for fondant.
    Thank you.. May your mama's soul keep resting in God's Bossom .

    ReplyDelete
  44. Hi Nky nice work Kip it up.

    ReplyDelete
  45. Beatrice
    thanks for the receipt ...ma can we make use of milk in place of water?

    ReplyDelete
  46. thanks for this ....ma please can we make use of milk in place of water>?

    ReplyDelete
  47. grace Ifeyinwa6:51:00 PM

    My fondant is not always smooth . What do I need to do?

    ReplyDelete
  48. Thanks ma 4 that wonderful recipe. Can corn syrup be substitutee for liquid glucose?

    ReplyDelete
  49. Thanks ma for the wonderful fondant recipe. Can i substitute corn syrup for liquid glucose?

    ReplyDelete
  50. Anonymous1:38:00 AM

    Uche Collins : ma thanks for the foundant recipe. Please ma I want to ask before you cover the cake with the foundant what do I need to rub on cake

    ReplyDelete

Hello lovely reader,
I appreciate your comments & feedback.Please kindly use a pen-name or nickname when commenting or asking questions regarding any of our recipes.
All ‘ANONYMOUS’ comments will now be ignored to help cut down spamming.. thanks for understanding.
With love...
Nky :)

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