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Tutorial: Rolled Fondant by cakecrumbs Tutorial: Rolled Fondant by cakecrumbs
[ETA] I'm re-doing my tutorials to make them more dA-friendly.

I get asked all the time for tips and recipes regarding fondant. I finally decided to put up a tutorial about it.

This tute gives my standard recipe for making rolled fondant. I've also included my 3 main tips for ensuring your first time with fondant goes much more smoothly than mine did.

The blog has more details about the glycerol, as well as tips for your first time with fondant, along with a printable version of the recipe: [link]

It's worth noting that rolled fondant is more expensive, time consuming and is less forgiving than marshmallow fondant. If you're just covering a cake MMF is a much cheaper and easier alternative, particularly for the beginning.

Other tutes:



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:iconbiniwood:
Biniwood Featured By Owner Jun 14, 2013  Professional General Artist
Gosh I wish I knew about this tutorial when I was doing cake making. I used the likes of Lindy Smith and Mich Turner's recipes and both just ended in disaster! This one just looks so amazing and easy to do! (For a baker, that is!) I shall definitely have to try it when the Biniwood Bakery is more active later on in the year :heart:

Thanks for sharing! :heart:
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:iconcakecrumbs:
cakecrumbs Featured By Owner Jul 7, 2013
I hope it brings you more success than you've had in the past!
Reply
:iconhollyist:
HollyIST Featured By Owner May 12, 2013  Hobbyist General Artist
what exactly does the liquid glucose in there?

I made the fondant without and - well it was NOT quite easy to handle.. it got dry very quickly and when dyed it
was crumbly and the edges werent smooth and just cracked all the time ... ^^' also if I added some more water it got too sticky and when I added sugar and glycerol it got dry very fast again.... :/ wasnt quite as easy to handle as I
had imagined...

I fear there was something I have done wrong ;D - and the only thing I didnt use, which you did, was the liquid glucose, because... well in fact that is only liquid sugar, isnt it? and so I figured that it wouldnt make much difference if I left it out...

ok there is one other thing -- the dye I also used liquid dye on a part of the fondant-dough but it didnt behave much different than the white one.

what is the white fondant dough like - is it a little sticky or really smooth?
or what do you think I have done wrong?
Reply
:iconcakecrumbs:
cakecrumbs Featured By Owner May 13, 2013
There's a lot of reasons as to why fondant doesn't work, but in this case I think it's simply a matter of not following the recipe. The glucose is essential. It prevents crystallisation of the sugar. Leaving out an ingredient when following a recipe is a sure way to get undesired results.

Adding water to fondant is a massive no-no. It dissolves the sugar, making it sticky and unworkable.

Liquid food colouring is similarly a massive no-no. You need to use gel paste or powdered food colouring.

When you get fondant right, it will feel like a firm dough, but be soft to the touch. It will be slightly sticky, which is why you need to dust your work surface when using it.
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:iconhollyist:
HollyIST Featured By Owner May 14, 2013  Hobbyist General Artist
^^ yeah I figured as much - but I wanted to make sure what it was


thx for explaining - but getting the glucose is not easy here in europe --
amazon has it though ;)
Reply
:iconcakecrumbs:
cakecrumbs Featured By Owner May 14, 2013
I think some other countries call it corn syrup instead.
Reply
:iconginas-cakes:
ginas-cakes Featured By Owner Mar 15, 2013  Hobbyist Artisan Crafter
Thankyou.....:aww:
Reply
:iconcakecrumbs:
cakecrumbs Featured By Owner Mar 15, 2013
Bahaha, I don't think you'll need it. :nod:
Reply
:iconginas-cakes:
ginas-cakes Featured By Owner Mar 15, 2013  Hobbyist Artisan Crafter
Well......I've never ever made my own :ashamed: I've reserched it, but I'm going to try yours out first when I do:D
Reply
:iconcakecrumbs:
cakecrumbs Featured By Owner Mar 15, 2013
HAHA. That emote. I'm crying. :lmao:

I totally assumed you made it. Now that you mention it, most people I know who make cakes have never made their own. Which brand do you use? And do you buy it pre-coloured? Everyone tells me Wilton is great to use but tastes horrible - I've never tried it.

I've never used pre-coloured fondant but I use store bought fondant for fan art cakes now cause if no one's going to eat it then it's a waste of the good stuff! But if I'm using a lot of red or black or any non-pastel colour really I always make it from scratch because it is a gazillion times easier to colour at the start than the end. The best is if I need a lot of brown or red cause then I use strawberry marshmallows -- it tastes incredible and takes less food colouring to colour.
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:iconginas-cakes:
ginas-cakes Featured By Owner Mar 15, 2013  Hobbyist Artisan Crafter
To be perfectly honest, it's only because I'm lazy :). All the shops here sell pre-made so
I've been able to just go ands buy it.

I've used alot of brands, but the best I've found so far is Dr.Oetker at 2.50 per 1kg. I buy white, and colour it myself. It tasts ok really, not bad, not too sweet, and easy to work with, but have only shop own-brand pre-made icing to go by. I've never used Wiltons, and never bought icing from a cake shop as it's expensive. I'm a bit set in my ways really and onece I've found something that works, I'll usually stick to it ^^

I can imagine that deep colours are alot easier to make from scratch. It can take so long to make black up from white, but I suppose its a bit of a workout :lol:

I really need to try out your marshmallow fondant....it sound great!
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:iconcakecrumbs:
cakecrumbs Featured By Owner Mar 17, 2013
I've heard amazing things about Dr. Oetker. That's pretty cheap, too! There's only one brand in the supermarkets here (they call it 'white icing' rather than fondant) and it's like $5 for 500g.

I hear you on the colours. It's endlessly time consuming. And messy. You stand there for at least half an hour going "Still grey... *adds more colour*... still not black... *adds more colour*... still grey!"

I can wholeheartedly say I swear by MMF. It's almost fool-proof. The traditional rolled stuff, well, I've had some people tell me it worked and others say it didn't. It does tend to be more pedantic, but I still worry when someone tells me it didn't work! I have to try it again soon to make sure it's them and not the recipe cause it has been a while since I made it.
Reply
:iconnekoiscute:
nekoiscute Featured By Owner Mar 14, 2013
Thank you so much for posting these tutorials! I think you are really amazing and you are a real big inspiration:D
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:iconcakecrumbs:
cakecrumbs Featured By Owner Mar 14, 2013
Oh thank you. :blush:
Reply
:iconlalalandcookies:
lalalandCOOKIES Featured By Owner Sep 30, 2012  Hobbyist General Artist
Wait where's the link ? XD (stupid me)
Reply
:iconcakecrumbs:
cakecrumbs Featured By Owner Sep 30, 2012
In the description, but here it is again for you: [link] :]
Reply
:iconjamjams:
JamJams Featured By Owner Aug 30, 2012  Hobbyist Traditional Artist
Thanks for posting this!
Curious, do you know how to make marshmallow fondant?
Reply
:iconcakecrumbs:
cakecrumbs Featured By Owner Aug 31, 2012
Sure do. :] I have a (pretty old) tute for that: [link]
Reply
:iconjamjams:
JamJams Featured By Owner Aug 31, 2012  Hobbyist Traditional Artist
Oh wow, thanks!
Reply
:iconvalhallia:
Valhallia Featured By Owner Aug 22, 2012
Thank you so much for another great recipe/tutorial. I'm sure this will come in very useful for me soon :hug:
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:iconcakecrumbs:
cakecrumbs Featured By Owner Aug 22, 2012
I'm glad! :heart:
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:iconvalhallia:
Valhallia Featured By Owner May 29, 2013
:hug:
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:iconkat-zee:
Kat-zee Featured By Owner Aug 21, 2012  Student General Artist
i've always wanted to make this
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:iconcakecrumbs:
cakecrumbs Featured By Owner Aug 21, 2012
:la: It's super easy.
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:iconkat-zee:
Kat-zee Featured By Owner Aug 21, 2012  Student General Artist
oh fabulous! :iconfabulousplz:
Reply
:iconlady-mitsuki-sieon:
Lady-Mitsuki-Sieon Featured By Owner Aug 21, 2012
Omg I love you!! Thank you!
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:iconcakecrumbs:
cakecrumbs Featured By Owner Aug 21, 2012
My pleasure. :heart:
Reply
:iconkaji-wolf:
Kaji-Wolf Featured By Owner Aug 21, 2012  Hobbyist Traditional Artist
YESSSSSSSS! Fondant!
In my opinion, the second best part of the entire cake! After the actual cake, of course.
Reply
:iconcakecrumbs:
cakecrumbs Featured By Owner Aug 21, 2012
yay! :la: It's always nice hearing from someone who likes it haha. So many people don't.
Reply
:iconkaji-wolf:
Kaji-Wolf Featured By Owner Aug 22, 2012  Hobbyist Traditional Artist
If there were one thing I wished I understood about the world; it would be why so many people don't like fondant.
Reply
:iconcakecrumbs:
cakecrumbs Featured By Owner Aug 22, 2012
Amen to that!
Reply
:icondarkhunter666:
DarkHunter666 Featured By Owner Aug 21, 2012  Hobbyist Digital Artist
YES. This is totally going to help in the future. You clever lil thang <3 Thanks for posting!
Reply
:iconcakecrumbs:
cakecrumbs Featured By Owner Aug 21, 2012
:boogie: It's a bit easier than me going "OH OH OH AND DON'T FORGET..." at you over Facebook. xD

Have you done any more bakeraging??
Reply
:icondarkhunter666:
DarkHunter666 Featured By Owner Aug 21, 2012  Hobbyist Digital Artist
Lol definately. Going to print it all out and stick it on the fridge for future reference XD

As far as baking goes recently? Unfortuantely not! The last 2 weeks I've had the worst flu ever... and no one wants a cake from someone who is suffocating on their own phlegm >.>;;;;;
Reply
:iconcakecrumbs:
cakecrumbs Featured By Owner Aug 21, 2012
HAHAHAHA. Oh God. I lolled so much. Sorry to hear you've been sick. :( :(

Loki in the Avengers gag reel will make it aaall better. EHEHEHE :faint:
Reply
:iconopalskye:
OpalSkye Featured By Owner Aug 21, 2012  Hobbyist Digital Artist
Knowing that Saruman is in the recipe makes me want to try it even more xD :heart:

Thanks for sharing this with us! :hug:
Reply
:iconcakecrumbs:
cakecrumbs Featured By Owner Aug 21, 2012
That's the secret to a good recipe: moar Saruman. :la:

Absolutely my pleasure. :glomp:
Reply
:iconiabiel:
Iabiel Featured By Owner Aug 21, 2012
You are such an amazing and talented baker!
I'm definitely going to try this out!
Thank you for sharing! :D
Reply
:iconcakecrumbs:
cakecrumbs Featured By Owner Aug 21, 2012
*blush* Thank you.

It's absolutely my pleasure. If I can help you guys skip the mistakes I made, I'm more than happy to.
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