Rolling Fondant

Rolling Fondant

Made  times

"Fondant is a smooth sugar paste cake coating that is rolled out with a rolling pin. The smoothness of this icing allows you to decorate a cake more extravagantly then you can with your typical icing. If you have ever wondered how professionals got their cakes to look so smooth, this is the secret."
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30 m servings 293 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 293 kcal
  • 15%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 69.5g
  • 22%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 8 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place gelatin and water in a small saucepan over low heat. Stir until gelatin is melted. Remove from heat.
  2. Combine the corn syrup, vegetable oil, shortening, and confectioners' sugar in the bowl of a stand mixer. Turn the mixer on low, and add the gelatin mixture. Beat on low speed until a paste is formed. Refrigerate for 15 minutes to let harden slightly.
  3. To use, roll the fondant to 1/4 inch thickness, using cornstarch to coat the work surface and the rolling pin. Transfer fondant by rolling it around the rolling pin. Place fondant over cake and unroll it, stretching it into place as necessary. Use a paring knife to cut away the excess. Store unused fondant in an airtight container.


  1. 105 Ratings

Most helpful positive review

This was my second attempt at fondant - I first tried the marshmallow fondant, and it never got past the sticky stage. I tried again with this recipe, and success! I don't think I got all 8 cu...

Most helpful critical review

We made this fondant and it was our firtst try so it could be that, but it didn't work well. It seemed very greasy and we couldn't get it on the cake so we just decorated with it. We also had tr...

Most helpful
Most positive
Least positive

This was my second attempt at fondant - I first tried the marshmallow fondant, and it never got past the sticky stage. I tried again with this recipe, and success! I don't think I got all 8 cu...

Great taste. doesn't take long but you need to put the sugar in before the cornsyrup or it will stick to the bottem

I don't know what the first review is all about...your hands are going to hurt after making any fondant. Anyways, I adore this recipe. I think my fondant turned out great! I have never used it b...

Great Fondant recipe, and I've tried quite a few...for those reviewers that say it's too sticky, make sure you let it SET at least until room temperature...DON'T just add more and more sugar! T...

Super easy, yummy and not as sweet as the marshmallow fondant recipe. I put 7 cups of powdered sugar in the kitchen aid bowl and added all the ingredients on top of that (used all oil instead o...

This was a great help. I avoided the expense of a fondant rolling pin and bought a pvc pipe for $2.00 It worked wonderfully!

This recipe is perfect! I've never made fondant & today felt especially crafty, so I gave it a shot. I sort of mixed it up roughly by hand, then used my bread machine to do all the thorough mix...

I also tried the marshmallow fondant and couldn’t get past the sticky stage. This had the slightly milder flavor I was looking for and rolled out so much better. The first time I rolled it out w...

I used this recipe for a small red velvet cake, and I had some left over. So I added a bit of food coloring and used it to make some flowers. This is a great recipe!

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