I have a question I can't find glycerine in none of my local shops so if I leave it out will this fondant come out the same or can I supplement glycerine with something else ?? And thanks for the tutorial always made MMF but your video has me wanting to switch !
You can make your own Corn Syrup from scratch. I have the recipe for this in my site. You will find it by going to our website and then typing in the search bar, "how to make corn syrup"
I want to ask about the glycirin. Is it special kind of it like is it vegtible or some thing else? From where can I buy it? I live in Sweden, and I don't know whether it's available here or not.
I tried to do the fondant yesterday, but unfortunatly it did not succeed. The dough did not become like a gum paste, The dough is cohesion and scatter. I did not use the glycerin because I know its not that necessary. We don't have glycerin in sweden. Please advise me as soon as possible. I should make my daughter birthday cake on Saturday. Can I fix the dough that I made or should I throw it and start with a new one?
@ballarette You can use the Golden as it does have the same properties of the Corn syrup. Although the taste between golden and corn is a bit different, you most likely will not notice it in the fondant as the powder sugar will level it out. You may find the fondant to be just slightly sweeter. Corn syrup and Golden syrup are interchangeable when using in baking and such. Hope that explains it for you:)
@DecoratedCupcakeIdea Thank you so much! =) Oh and one more thing, where i live, i cant find any Corn syrup neither Golden. But i did find Corn starch.... Can I use that as a substitute?
Hi, Thank you for the easy to follow instructions. I was so happy to finally find someone who can actually know how to teach this. You are so great at this!!!
@iamawesome1237 I read somewhere you can use simple syrup recipe, except you have to cook it till it gets really syruppy. I don't know if it works, I've never done it... But you can look on line I think.
Thanks for this video. The first time I made fondant was a disaster. The reason was that my fondant ended up being too dry the first time because there was just too much sugar in it. I also used sugar to dust my counter to make it non stick. In short I dryed the fondant out way too much and it was crumbly.
Following your vid I greased all surfaces with shortening instead. I used less sugar (7 to 8 cups). Everything went beautifully the first time I rolled it out. Thanks again.
@AnaEros You can buy glycerin at Micheals craft store. Other stores, like Walmart or grocery stores that sell specialized cake making products may have it but it's hit or miss on that. You can also buy it at the pharmacy stores but I'm not sure if that is edible, it's designed for topical use but some brands are pure glycerin I believe.
hi there im from the uk and this is the only easy to follow video of fondant i cant find anywhere. just one little problem tho what is shortening? Your fondant looks so yummy cant waitto make it for my daughters birthday cake thaks for posting xx
@daveandpam09 I sent you a personal message as well, Shortening is basically a fat. You may call if lard in your area. Lard is close to shortening but tastes like yuck. If you go to highratioshorteningdotcom you can read about shortening and buy the high ratio shortening there as well. Hope this helps. The high ratio shortening is what I use for my pro cake decorators icing.
@DecoratedCupcakeIdea Shortening is hydrogenated vegetable oils, and lard is rendered pork fat--big difference! Vegetable shortening is flavorless and firm, like butter, at cool room temperature--that's what the hydrogenation does to it. Lard is great for pie crusts, especially meat pies, but it does have some porkiness to the flavor, so not so good for fondant and frostings.
I took it out this morning and threw it in the mixer with more glycerin, then kneaded it again (with of course, more sugar). I cut one part of my project and have it set out to dry right now on a form. I noticed a little cracking on a piece that I molded, but so far, what I rolled out is staying fairly flexible. Fingers crossed! I certainly don't want to go buy that nasty big name brand! This is much tastier and cheaper! :)
thank u so much for the lovely and easy recipe.... im going to try this now only... i was so worried by seeing all the complicated videos.. thank u sooooo much.. by daughter;s birthday is coming up and i'm going to try this..
Rhonda, thanks for the video and recipe. I live in the south, and found that it took much more powdered sugar to get the fondant from the sticky stage.
However, after wrapping it twice in plastic wrap, and then putting it into a ziploc bag, I went to use it the next day and found that it crumbled when it dried. It was great for the rolling out etc., but would crack and break very easily. Would it help to use more glycerine and maybe cut back the syrup? Thanks in advance! :)
@MindlessIllusions1 It should not be cracking and crumbling. I am guessing the humidity level in the air may have added to this problem. Generally, if you add too much powder sugar you will take the risk of the fondant drying out on you. One suggestion would be to add just a small amount of shortening to your hands before re-kneading the fondant before using it. The sticky stage... be careful rushing through the first kneading process. You can easily over guess too much PS. just a bit at a time.
i will properly sieve it and make sure that I use all of the 8 cups of sifted sugar today...will keep you posted...and thank you so much for taking the time answering my queries...:)
Thank you for helping me out with this. I will be doing it again today. hopefully I get the right consistency this time. Anyway, since I hate to waste any of the first fondant I made, I will just use it for decorating... like gum paste...:) Will keep you posted. Hopefully when my cam gets fixed, I'll send over how it looks...:) I went to your site, pretty awesome information there! :)
Can you also do a video using a home made fondant on a cake??? Thanks a bunch!!! :)
SOS...how many minutes do we knead the fondant? Mine didn't get smooth and flexble :( it breaks easily, a bit grainy...:(...do I add shortening to remedy my poor fondant? :) Thank you...
@Taynz123456 Hmmm, it should not be grainy at all. Did you sift your powder sugar? Also use the 10x powder sugar. You knead the fondant for a good while to be certain it gets to the right consistency. You will know what it is with some practice. Also, be certain that when you work with the gelitin you only heat it till it melts. Do not over heat and make sure it is mixed in the cool water all the way. That may have caused grain also. Hope that helps.
I have not tested using a flavored geletin but I don't see why not... I think will test that one myself. The glycerine is important. You can find it at Michael's. It is also listed on "cake decorator supplies" dot come The link is at the bottom of the page on the left hand side under the video
thank you so much!! ive allready made the loops for the bow but i dont know how much time to let it sit os if i shuld assemble it even the cake its not donde yet thank you
@joancover0389 You can make your bows and just about anything you want up to a few days before you make your cake. Make sure you keep your work free from any dusty areas. Let me know how it all comes out
@joancover0389 You want to keep your fondant at room temperature before using it. You can put it in the fridge after you have decorated your cakes, or cupcakes with it. If you are making bows, I would really make those up ahead of time and leave them at room temp and then put them on your cake before you are ready to present your finished product. This recipe is perfect for making bows, roses and anything you can imagine. :) There are some more ideas on our site:)
@joancover0389 You want to keep your fondant at room temperature before using it. You can put it in the fridge after you have decorated your cakes, or cupcakes with it. If you are making bows, I would really make those up ahead of time and leave them at room temp and then put them on your cake before you are ready to present your finished product. This recipe is perfect for making bows, roses and anything you can imagine. There are some more ideas on our site:)
@joancover0389 You want to keep your fondant at room temperature before using it. You can put it in the fridge after you have decorated your cakes, or cupcakes with it. If you are making bows, I would really make those up ahead of time and leave them at room temp and then put them on your cake before you are ready to present your finished product. Perfect recipe for bows.
Hi , Rhonda...I have been using your recipe to do my cakes for the past two months. I must say it has been invaluable so far. It has also saved me a TON of money ...especially when you have to have it all the time. Thanks so much for the awesome recipe...tastes really good , too!!!
Hi. It's me again...:) would you mind teaching how to make chocolate rolled fondant? Or it's the same as modelling chocolate? I forgot to ask...how long can we store this rolled fondant> Thanks so much!!!! :)
@Tatee2011 only for a few seconds at a time. You just want it to melt. Tip. Stir the geletine in before you microwave it. If you do not, you will get clumps.
This is the most educational video I have seen on Youtube. The video quality is alright. It actually gives a homey feel to it. I will try your recipe this week. Thank you so much....:) Better than Wilton's
Thank you so much for the wonderful details and your wonderful way of explaining the steps of the recipe. But isn't easier to use marshmallow to make fondant? I just saw a French recipe where the only ingredients used are marshmallow, powdered sugar and food coloring.
@Kikoo27 You are welcome! I personally do not think that one is easier than the other. It's just a matter of a couple of extra ingredients. They are both yummy though:)
@GrowlitheTheGlorious I would love to see how they come out! you can post the pictures on our fan page on facebook so you can share your work with everyone!!!
It's SO kind of you to share this - I am getting passionate about learning fondant and gumpaste and am going to try my first fondant this weekend - I have no stand mixer so this is perfect for me. Thank you! I am wondering if every bit of the powdered sugar must be incorporated or just until it looks and feels right but I guess I'll find out when I try it!
@JanLilyJing Thank you! I love sharing how to do this with everyone. You will find that in most cases you will not use all of the powder sugar. You will know when it has that perfect consistency. Have a blast making it:)
@jshall1987 If you wrap it tightly it will keep for close to two weeks. I use the press n seal Glad wrap. It works like a charm to keep the freshness and moisture in the Fondant. You will need to re-knead the rolled fondant after letting it sit. Let me know how it works for you! :)
I found this same recipe online and tried it for the first time I added a little of the cream bouquet flavoring and it tasted great just had a hell of a time getting it rolled out right but wasn't too bad for my first time
@jgant1029 It can take a couple of times to get your perfection down but when you do you will know every time exactly what the consistency should be. I love that you used the cream bouquet.
@katizzle123 Using this recipe, it will not be too sugary. I would not go away from the recipe as I explain how to make the rolled fondant. It just won't turn out good if you change it. Sorry:(
thank you thank you thank you thank you...... i wanted to make my mom a fondant cake for mothers day but before when i tried to find i video for making fondant all i could find was marsh mellow fondant...... ur video is great thanks so much..... and i was wondering.... where can you buy gelentine? i have never heard of this.....
@dawgsrock582 You can get the geletine at any grocery store in the baking isle by the regular jello section. It's usually on the top shelf. I use Knox geletin. That's the most popular one out there! Hope that helps:)
You said you added half a cap of the almond flavoring .... is that the amount you would add with all florings or just the almond one, because you said it was stronger ( and I agree with that )... how much of other flavorings do you add??? Great video by the way... it was very helpful, I've only ever made marshmallow fondant so I'm looking forward to trying this one out!
@hillbillyshowoff Just the almond one. The almond will get way too strong if you use too much. Other flavors are that way also.. Just be careful not to put too much of any flavor in when first starting out.
and also, would it be fine if, before you use the fondant you can add the food coloring?
im planning on making my mom a cake for her birthday and i dont want to make too much fondant so, would it be fine if i divide it and THEN ADD coloring?
@XXXpoisonXXX11 You can get the glycerin at Michaels. I have also seen it at Walmart. You can also find it on amazon .
You can make the fondant all white and then divide it up for different colors. So.. YES. You can add it after you make it. That's how most folks including myself do it:)
@sehar9992 You can get the entire recipe on my site at decoratedcupcakeideas com When you get there go to the tab that says icing recipes. You will see the drop down menu for Fondant. Its all there step by step instructions! :)
@DecoratedCupcakeIdea HI again.. i tried adding shortening, it seems to improve.. should it feel like a really soft dough?? and how long will it harden up on my cake?
@DecoratedCupcakeIdea HI! IM DOING MY FIRST FONDANT. I DID FOLLOW YOUR INGREDIENTS AND STEPS, THE ONE I MADE IS NOT ELASTIC. IT DOESNT EVEN FEEL LIKE A DOUGH,. IM NOT SURE IF IT DRIED UP OR WHAT. CAN YOU HELP ME WITH THIS? IM NOT SURE IF ILL BE ADDING GLYCERIN OR SHORTENING AS SOME FORUM SAYS. HOW CAN I MAKE IT ELASTIC.??? HELP!!!!!
@philosgal I would not substitute the shortening. If you do not have shortening in your area, I have seen other posts that talk about Holsum or Wooden Spoon. This was discussed in an article I read from someone that lived in South Africa. Hope that helps.
@forhisglory723 do u think they are real?? seriously just wondering...i really came for the fondant too i usually make MM fondant but just wanted something different....damn shame i can't remember the recipe.
@iHugChux3 Not sure about replacing the glycerine, but I believe you can replace the gelatin with agar-flakes. I have not made vegan fondant. I look on the internet for you but some of the recipes look hoaky. Sorry I can not be of more help:(
@Misspok3y I would not advise using it for the entire process. You really want to knead the fondant so you can get a feel of the consistency. The Powder Sugar needs to be added in as you keep kneading in the final process. You can use the mixer for most of it but really should finish it off my hand if you can.
I'm 26 and just finishing making my very first fondant ever and it turned out awesome!!! Thank you so much for the video, I couldn't have made it without it, I'm so happy, yay!!! =D
awesome...thanks to you, my daughter's birthday cake was perfect! The fondant recipe and instructions you gave worked like a charm! I'm so glad you posted that video...thanks so much!
@DecoratedCupcakeIdea hard to focus on the recipe...had to watch this ten times before i could actualy focus and wow, thanks a million for the how too...very simple when seeing a video as opposed to plain text... i appreciate your time and effort!! TYVM going to try this this weekend
@DecoratedCupcakeIdea hard to focus on the recipe...had to watch this ten times before i could actualy focus and wow, thanks a million for the how too...very simple when seeing a video as opposed to plain text... i appreciate your time and effort!! TYVM going to try this this weekend
@YTfancol The corn syrup or Kyro syrup should be readily available in any grocery market nationally. I am surprised you can not find any. Tell me what you found to use. The name of it.
@TastetLlaminer The rolled fondant will keep for about two weeks as long as you keep a tight seal over it. DO NOT REFRIGERATE... Also, every time you use it you must kneed it out again. You may have to put just a dab of water in as well. It just depends. You will know it is ready when it has a taffy pull consistency to it:)
I am excited to try that thx
seocom 2 weeks ago
This ladys awesome.
Found this vid extremely helpful. Thankyou!
KatsKornerTV 3 weeks ago
how long does the whole process take?
love2dance2471 1 month ago
It would of being nice removing all of your jewelery. Nice body yhough...thumps up
TheOlavarria49 1 month ago in playlist More videos from DecoratedCupcakeIdea
I have a question I can't find glycerine in none of my local shops so if I leave it out will this fondant come out the same or can I supplement glycerine with something else ?? And thanks for the tutorial always made MMF but your video has me wanting to switch !
Ladicakes31 1 month ago
You can make your own Corn Syrup from scratch. I have the recipe for this in my site. You will find it by going to our website and then typing in the search bar, "how to make corn syrup"
DecoratedCupcakeIdea 1 month ago
can we use butter instead of shortening? and i also don't have corn syrup...what can I use instead id golden syrup isnt available!! thnku!!
rkokrapzzxx1 2 months ago
Hi again,
I want to ask about the glycirin. Is it special kind of it like is it vegtible or some thing else? From where can I buy it? I live in Sweden, and I don't know whether it's available here or not.
nouraala 2 months ago
u can also buy it from pharmacies or drugstores... i got mine from there
missdyan 1 month ago
Thanks for this useful recepie.
nouraala 2 months ago
@nouraala You are so welcome:)
DecoratedCupcakeIdea 2 months ago
Hi again
I tried to do the fondant yesterday, but unfortunatly it did not succeed. The dough did not become like a gum paste, The dough is cohesion and scatter. I did not use the glycerin because I know its not that necessary. We don't have glycerin in sweden. Please advise me as soon as possible. I should make my daughter birthday cake on Saturday. Can I fix the dough that I made or should I throw it and start with a new one?
Thanks alot
nouraala 3 weeks ago
Can I use Golden Syrup instead of Corn Syrup ? ... Is there really a difference?
ballarette 2 months ago
@ballarette You can use the Golden as it does have the same properties of the Corn syrup. Although the taste between golden and corn is a bit different, you most likely will not notice it in the fondant as the powder sugar will level it out. You may find the fondant to be just slightly sweeter. Corn syrup and Golden syrup are interchangeable when using in baking and such. Hope that explains it for you:)
DecoratedCupcakeIdea 2 months ago
@DecoratedCupcakeIdea Thank you so much! =) Oh and one more thing, where i live, i cant find any Corn syrup neither Golden. But i did find Corn starch.... Can I use that as a substitute?
ballarette 1 month ago
make your own sugar syrup that u can replace it with. 11/4 cup of sugar and 1/3 cup of water melt slow heat u will get what u need.
missdyan 1 month ago
Could you use anything else besides gelatin
I'm allergic to gelatin
21vampzkaur 2 months ago
Hi, Thank you for the easy to follow instructions. I was so happy to finally find someone who can actually know how to teach this. You are so great at this!!!
djdonjuan10 3 months ago
@djdonjuan10 Oh, Thank you so much for commenting. I hope you love the recipe and the way it turns out.
DecoratedCupcakeIdea 3 months ago
milf
runnrunnrunn1234 3 months ago
Damn...those are some beautiful boobies. I never realized how fun it can be to make pottery!
sly2710 3 months ago
awesome! fondant from scratch.. i'm going to do this for the next special occasion....thanks so much!! very impressive!
TheWeeChef 3 months ago
Can you add food coloring to make it different colors???
lechellemoore 4 months ago
can use something else then corn syrup
iamawesome1237 4 months ago
@iamawesome1237 You really need to use the corn syrup. Is there a reason why you would not want to?
DecoratedCupcakeIdea 4 months ago
@iamawesome1237 I read somewhere you can use simple syrup recipe, except you have to cook it till it gets really syruppy. I don't know if it works, I've never done it... But you can look on line I think.
gracienote 4 months ago
Thanks for this video. The first time I made fondant was a disaster. The reason was that my fondant ended up being too dry the first time because there was just too much sugar in it. I also used sugar to dust my counter to make it non stick. In short I dryed the fondant out way too much and it was crumbly.
Following your vid I greased all surfaces with shortening instead. I used less sugar (7 to 8 cups). Everything went beautifully the first time I rolled it out. Thanks again.
creAESions 4 months ago
where do u buy glycerin
AnaEros 4 months ago
@AnaEros You can buy glycerin at Micheals craft store. Other stores, like Walmart or grocery stores that sell specialized cake making products may have it but it's hit or miss on that. You can also buy it at the pharmacy stores but I'm not sure if that is edible, it's designed for topical use but some brands are pure glycerin I believe.
creAESions 4 months ago
Milf...
Xirods 4 months ago
Is there anything else you can use instead of shortening?
megan17star 5 months ago
can you put it in the fridge then take it out before you use it if its hot outside?
megan17star 5 months ago
hi there im from the uk and this is the only easy to follow video of fondant i cant find anywhere. just one little problem tho what is shortening? Your fondant looks so yummy cant waitto make it for my daughters birthday cake thaks for posting xx
daveandpam09 6 months ago
@daveandpam09 I sent you a personal message as well, Shortening is basically a fat. You may call if lard in your area. Lard is close to shortening but tastes like yuck. If you go to highratioshorteningdotcom you can read about shortening and buy the high ratio shortening there as well. Hope this helps. The high ratio shortening is what I use for my pro cake decorators icing.
DecoratedCupcakeIdea 5 months ago
@DecoratedCupcakeIdea Shortening is hydrogenated vegetable oils, and lard is rendered pork fat--big difference! Vegetable shortening is flavorless and firm, like butter, at cool room temperature--that's what the hydrogenation does to it. Lard is great for pie crusts, especially meat pies, but it does have some porkiness to the flavor, so not so good for fondant and frostings.
cynrich1 3 months ago
@daveandpam09 i used butter instead of shortening and it turned out great!
joancover0389 5 months ago
thanks for the recipe...but perhaps next time you should focus the camera slightly more on the fondant lol!
marsupilami76 6 months ago
JESUS BOOBIES CHRIST!
nice recipe btw thannks
deathmetal848 6 months ago 5
Clicked for the boobies...
ZombieLoanYuuta 6 months ago 2
NICE BODY FOR AN OLD LADY
badgirlsclubhoe 7 months ago
This has been flagged as spam show
@badgirlsclubhoe "YOUR NAME SAYS IT ALL ABOUT YOU".
jmugrad1 7 months ago
one question. where would you buy the glycerin? ive been looking for it but cant find it anywhere.
mcorona1103 7 months ago
@mcorona1103 try michael's! it's an arts and crafts store, but it also carries cake decorating supplies.
shaadowfax 5 months ago
all i see is boobs :/
mcuaron 7 months ago 9
Hi Thanks for the video.
Did you incorporate all of the sugar?
jmugrad1 7 months ago
Thanks Rhonda!
I took it out this morning and threw it in the mixer with more glycerin, then kneaded it again (with of course, more sugar). I cut one part of my project and have it set out to dry right now on a form. I noticed a little cracking on a piece that I molded, but so far, what I rolled out is staying fairly flexible. Fingers crossed! I certainly don't want to go buy that nasty big name brand! This is much tastier and cheaper! :)
MindlessIllusions1 7 months ago
thank u so much for the lovely and easy recipe.... im going to try this now only... i was so worried by seeing all the complicated videos.. thank u sooooo much.. by daughter;s birthday is coming up and i'm going to try this..
arsmarter 7 months ago
@arsmarter Awesome...
DecoratedCupcakeIdea 7 months ago
Rhonda, thanks for the video and recipe. I live in the south, and found that it took much more powdered sugar to get the fondant from the sticky stage.
However, after wrapping it twice in plastic wrap, and then putting it into a ziploc bag, I went to use it the next day and found that it crumbled when it dried. It was great for the rolling out etc., but would crack and break very easily. Would it help to use more glycerine and maybe cut back the syrup? Thanks in advance! :)
MindlessIllusions1 7 months ago
@MindlessIllusions1 It should not be cracking and crumbling. I am guessing the humidity level in the air may have added to this problem. Generally, if you add too much powder sugar you will take the risk of the fondant drying out on you. One suggestion would be to add just a small amount of shortening to your hands before re-kneading the fondant before using it. The sticky stage... be careful rushing through the first kneading process. You can easily over guess too much PS. just a bit at a time.
DecoratedCupcakeIdea 7 months ago
i will properly sieve it and make sure that I use all of the 8 cups of sifted sugar today...will keep you posted...and thank you so much for taking the time answering my queries...:)
Taynz123456 7 months ago
Thank you for helping me out with this. I will be doing it again today. hopefully I get the right consistency this time. Anyway, since I hate to waste any of the first fondant I made, I will just use it for decorating... like gum paste...:) Will keep you posted. Hopefully when my cam gets fixed, I'll send over how it looks...:) I went to your site, pretty awesome information there! :)
Can you also do a video using a home made fondant on a cake??? Thanks a bunch!!! :)
Taynz123456 7 months ago
but it's really tasty...:)
Taynz123456 7 months ago
SOS...how many minutes do we knead the fondant? Mine didn't get smooth and flexble :( it breaks easily, a bit grainy...:(...do I add shortening to remedy my poor fondant? :) Thank you...
Taynz123456 7 months ago
@Taynz123456 Hmmm, it should not be grainy at all. Did you sift your powder sugar? Also use the 10x powder sugar. You knead the fondant for a good while to be certain it gets to the right consistency. You will know what it is with some practice. Also, be certain that when you work with the gelitin you only heat it till it melts. Do not over heat and make sure it is mixed in the cool water all the way. That may have caused grain also. Hope that helps.
DecoratedCupcakeIdea 7 months ago
I have not tested using a flavored geletin but I don't see why not... I think will test that one myself. The glycerine is important. You can find it at Michael's. It is also listed on "cake decorator supplies" dot come The link is at the bottom of the page on the left hand side under the video
DecoratedCupcakeIdea 7 months ago
I have a simple question for you.. Do you have to use non flavored geletain?
please respond thanks :D and do you have to use glycerine?
Wonderlandfinder 7 months ago
Comment removed
Wonderlandfinder 7 months ago
thank you so much!! ive allready made the loops for the bow but i dont know how much time to let it sit os if i shuld assemble it even the cake its not donde yet thank you
joancover0389 7 months ago
@joancover0389 You can make your bows and just about anything you want up to a few days before you make your cake. Make sure you keep your work free from any dusty areas. Let me know how it all comes out
DecoratedCupcakeIdea 7 months ago
hii! im going to try this and i want to know if i can refrigerate this? and if it harden like for making a bow? thank you very much!
joancover0389 8 months ago
@joancover0389 You want to keep your fondant at room temperature before using it. You can put it in the fridge after you have decorated your cakes, or cupcakes with it. If you are making bows, I would really make those up ahead of time and leave them at room temp and then put them on your cake before you are ready to present your finished product. This recipe is perfect for making bows, roses and anything you can imagine. :) There are some more ideas on our site:)
DecoratedCupcakeIdea 8 months ago
@joancover0389 You want to keep your fondant at room temperature before using it. You can put it in the fridge after you have decorated your cakes, or cupcakes with it. If you are making bows, I would really make those up ahead of time and leave them at room temp and then put them on your cake before you are ready to present your finished product. This recipe is perfect for making bows, roses and anything you can imagine. There are some more ideas on our site:)
DecoratedCupcakeIdea 8 months ago
@joancover0389 You want to keep your fondant at room temperature before using it. You can put it in the fridge after you have decorated your cakes, or cupcakes with it. If you are making bows, I would really make those up ahead of time and leave them at room temp and then put them on your cake before you are ready to present your finished product. Perfect recipe for bows.
DecoratedCupcakeIdea 8 months ago
Hi , Rhonda...I have been using your recipe to do my cakes for the past two months. I must say it has been invaluable so far. It has also saved me a TON of money ...especially when you have to have it all the time. Thanks so much for the awesome recipe...tastes really good , too!!!
1bellemeade2 8 months ago
@1bellemeade2 I love hearing that! You are very welcome.
DecoratedCupcakeIdea 8 months ago
This has been flagged as spam show
hi there if i cant get shortening can you please tell me what ealse i can used.
DANIELLA1496 8 months ago
Is your fondant recipe pretty easy to handle? or is it similar to the marshmallow recipe?
skoolboiedd 8 months ago
@skoolboiedd It is really easy to handle. The marshmallow fondant is way more messy.
DecoratedCupcakeIdea 8 months ago
you can get the glycerine at michael's or hobby lobby
somerockgrl 8 months ago
I love you video. It's the only one I use for my cakes and I always get complement on it
deveina 8 months ago
@deveina Thank you so much! I am so happy you like it and are getting complements..
DecoratedCupcakeIdea 8 months ago
hi there if i cant get shortening can you please tell me what ealse i can used.
mrsrwest02 8 months ago
Hi. It's me again...:) would you mind teaching how to make chocolate rolled fondant? Or it's the same as modelling chocolate? I forgot to ask...how long can we store this rolled fondant> Thanks so much!!!! :)
Taynz123456 8 months ago
How long did you microwave? I'm experimenting and would just like a ball park area of where I should start.
Tatee2011 8 months ago
@Tatee2011 only for a few seconds at a time. You just want it to melt. Tip. Stir the geletine in before you microwave it. If you do not, you will get clumps.
DecoratedCupcakeIdea 8 months ago
hi just want to ask how long will this rolled fondant stay at least if i want to make and stock for future use?thanx
jamesvondr 8 months ago
This is the most educational video I have seen on Youtube. The video quality is alright. It actually gives a homey feel to it. I will try your recipe this week. Thank you so much....:) Better than Wilton's
Taynz123456 8 months ago
@Taynz123456 Thank you so much for this comment... That is big compliment! Can't wait to see how your Rolled Fondant comes out!
DecoratedCupcakeIdea 8 months ago
Hi!
Can I replace the shortening with margarine? thanks =)
Sofia2co 8 months ago
Thanks For The Tips! Im Going To Try This Later!
I Appreciate The Help!(:
SillyLove143 9 months ago
@SillyLove143 You are so welcome! Let me know how it comes out...
DecoratedCupcakeIdea 9 months ago
Thank you so much for the wonderful details and your wonderful way of explaining the steps of the recipe. But isn't easier to use marshmallow to make fondant? I just saw a French recipe where the only ingredients used are marshmallow, powdered sugar and food coloring.
Kikoo27 9 months ago
@Kikoo27 You are welcome! I personally do not think that one is easier than the other. It's just a matter of a couple of extra ingredients. They are both yummy though:)
DecoratedCupcakeIdea 9 months ago
thats so helpful! thank you. im gonna make star wars cupcakes for my brothers birthday on sunday and i want to try out this fondant.so thanks!
GrowlitheTheGlorious 9 months ago
@GrowlitheTheGlorious I would love to see how they come out! you can post the pictures on our fan page on facebook so you can share your work with everyone!!!
DecoratedCupcakeIdea 9 months ago
It's SO kind of you to share this - I am getting passionate about learning fondant and gumpaste and am going to try my first fondant this weekend - I have no stand mixer so this is perfect for me. Thank you! I am wondering if every bit of the powdered sugar must be incorporated or just until it looks and feels right but I guess I'll find out when I try it!
JanLilyJing 9 months ago
@JanLilyJing Thank you! I love sharing how to do this with everyone. You will find that in most cases you will not use all of the powder sugar. You will know when it has that perfect consistency. Have a blast making it:)
DecoratedCupcakeIdea 9 months ago
@JanLilyJing hi...did you use all of the sugar? Can you tell me how it should feel like? Thanks..how long did you knead it?
Taynz123456 7 months ago
After u have it all wraped up how long will it sit for? Can I make it a day or two in advance
jshall1987 9 months ago
@jshall1987 If you wrap it tightly it will keep for close to two weeks. I use the press n seal Glad wrap. It works like a charm to keep the freshness and moisture in the Fondant. You will need to re-knead the rolled fondant after letting it sit. Let me know how it works for you! :)
DecoratedCupcakeIdea 9 months ago
I found this same recipe online and tried it for the first time I added a little of the cream bouquet flavoring and it tasted great just had a hell of a time getting it rolled out right but wasn't too bad for my first time
jgant1029 9 months ago
@jgant1029 It can take a couple of times to get your perfection down but when you do you will know every time exactly what the consistency should be. I love that you used the cream bouquet.
DecoratedCupcakeIdea 9 months ago
Can you use half sugar and half flour or other substance? I don't like it too sugary!
katizzle123 9 months ago
@katizzle123 Using this recipe, it will not be too sugary. I would not go away from the recipe as I explain how to make the rolled fondant. It just won't turn out good if you change it. Sorry:(
DecoratedCupcakeIdea 9 months ago
Can I use light corn syrup instead of corn syrup? Please reply.
iamgirl000 9 months ago
@iamgirl000 You sure can! Let me know how your fondant comes out... Love to hear how everyone is doing with making the rolled fondant from scratch!
DecoratedCupcakeIdea 9 months ago
@DecoratedCupcakeIdea It was perfect! Thank you so much! This is the best fondant recipe I've tried. :)
iamgirl000 9 months ago
thank you thank you thank you thank you...... i wanted to make my mom a fondant cake for mothers day but before when i tried to find i video for making fondant all i could find was marsh mellow fondant...... ur video is great thanks so much..... and i was wondering.... where can you buy gelentine? i have never heard of this.....
dawgsrock582 9 months ago
@dawgsrock582 You can get the geletine at any grocery store in the baking isle by the regular jello section. It's usually on the top shelf. I use Knox geletin. That's the most popular one out there! Hope that helps:)
DecoratedCupcakeIdea 9 months ago
You said you added half a cap of the almond flavoring .... is that the amount you would add with all florings or just the almond one, because you said it was stronger ( and I agree with that )... how much of other flavorings do you add??? Great video by the way... it was very helpful, I've only ever made marshmallow fondant so I'm looking forward to trying this one out!
hillbillyshowoff 9 months ago
@hillbillyshowoff Just the almond one. The almond will get way too strong if you use too much. Other flavors are that way also.. Just be careful not to put too much of any flavor in when first starting out.
DecoratedCupcakeIdea 9 months ago
Shumee, relax
classicgirl74 10 months ago
thank you sooooooooooooooo much
marcos37352 10 months ago
@marcos37352 You are soooooooo welcome:)
DecoratedCupcakeIdea 9 months ago
The ring on your finger... but thanks for the fondant
Chellanyie 10 months ago
Good instructional video if you can get past your attire .You could of wore a shirt less revealing.
shumee74 10 months ago
Good instructional video but you could of wore a shirt less revealing.
shumee74 10 months ago
This has been flagged as spam show
This video was very frustating to watch too much repetative information and her attire was inappropriate, even my child commented on it.
gingervitus01 11 months ago
This video was very frustating to watch too much repetative information and her attire was inappropriate, even my child commented on it.
gingervitus01 11 months ago
I thought it was very easy to follow and it turned out great!! THANKS:)
gennienate 11 months ago
@gennienate Yay, I love to hear that your rolled fondant turned out great!!
DecoratedCupcakeIdea 9 months ago
thank you for the recipie
YANIS15112009 11 months ago
@YANIS15112009 You are very welcome!
DecoratedCupcakeIdea 9 months ago
i was wondering, where can you buy glycerin?
and also, would it be fine if, before you use the fondant you can add the food coloring?
im planning on making my mom a cake for her birthday and i dont want to make too much fondant so, would it be fine if i divide it and THEN ADD coloring?
~TY
:)
XXXpoisonXXX11 11 months ago
@XXXpoisonXXX11 You can get the glycerin at Michaels. I have also seen it at Walmart. You can also find it on amazon .
You can make the fondant all white and then divide it up for different colors. So.. YES. You can add it after you make it. That's how most folks including myself do it:)
DecoratedCupcakeIdea 11 months ago
@DecoratedCupcakeIdea Thank you!
:D
XXXpoisonXXX11 11 months ago
can you mention the details of some of the ingredients=) for the newbies=D please and loved your video=D thank you
sehar9992 11 months ago
@sehar9992 You can get the entire recipe on my site at decoratedcupcakeideas com When you get there go to the tab that says icing recipes. You will see the drop down menu for Fondant. Its all there step by step instructions! :)
DecoratedCupcakeIdea 11 months ago
great video, but i want to know if i can use glucose in place of corn syrup? i'd appreciate if u answered me, thanks for sharing.
chomychoco 11 months ago
@chomychoco Yes you can... Glucose is pretty much corn syrup. They are both invert sugar. I prefer the corn syryp.
DecoratedCupcakeIdea 11 months ago
You got BIG "talent" wow.......
Jkvjengo 11 months ago
@DecoratedCupcakeIdea HI again.. i tried adding shortening, it seems to improve.. should it feel like a really soft dough?? and how long will it harden up on my cake?
shibewee 1 year ago
This has been flagged as spam show
@DecoratedCupcakeIdea HI! IM DOING MY FIRST FONDANT. I DID FOLLOW YOUR INGREDIENTS AND STEPS, THE ONE I MADE IS NOT ELASTIC. IT DOESNT EVEN FEEL LIKE A DOUGH,. IM NOT SURE IF IT DRIED UP OR WHAT. CAN YOU HELP ME WITH THIS? IM NOT SURE IF ILL BE ADDING GLYCERIN OR SHORTENING AS SOME FORUM SAYS. HOW CAN I MAKE IT ELASTIC.??? HELP!!!!!
shibewee 1 year ago
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shibewee 1 year ago
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shibewee 1 year ago
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shibewee 1 year ago
im sorry, i can t get anything from the video...cuz you got a BIG and beautiful kitchen. lol
vitordagap 1 year ago
Would this be easy for an 11 year old?
elo31699 1 year ago
@elo31699 Of course!!
DecoratedCupcakeIdea 1 year ago
@elo31699 Of course.
DecoratedCupcakeIdea 1 year ago
@elo31699 I don't see why not.. Go for it.
DecoratedCupcakeIdea 1 year ago
can you knead the fondant with stand mixer hook?
sonicfreak04 1 year ago
@sonicfreak04 You can mix it with the hook but you really need to knead it out by hand for best results. :)
DecoratedCupcakeIdea 1 year ago
What is the best substitute for shortening?
philosgal 1 year ago
@philosgal I would not substitute the shortening. If you do not have shortening in your area, I have seen other posts that talk about Holsum or Wooden Spoon. This was discussed in an article I read from someone that lived in South Africa. Hope that helps.
DecoratedCupcakeIdea 1 year ago
this video helped me, might use this next time i make a cake :)
AdriennACT 1 year ago
i mean really, the camera wasn't even on the bowl....i'm not complaining though ha ha ha
xLofDxKingPin 1 year ago
You should just wear a bra for the next video...I guarantee lots of hits.
magicyte 1 year ago
Yup...i came for the fondant...I stayed for the boobs:)
magicyte 1 year ago
how would you make chocolate rolled fondant?
forhisglory723 1 year ago
@forhisglory723 do u think they are real?? seriously just wondering...i really came for the fondant too i usually make MM fondant but just wanted something different....damn shame i can't remember the recipe.
xLofDxKingPin 1 year ago
i like your boobs teeeheee
XxXCubanPrincessXxX 1 year ago
Can I just find glycerine at any store? I couldn't find any...
yostar312 1 year ago
@yostar312 You can get the Glycerine at Michaels crafts or at any cake decorating supply.
DecoratedCupcakeIdea 1 year ago
@DecoratedCupcakeIdea I found it! Thank you so much...I'm gonna try making cupcakes with fondant decor on top :)
yostar312 1 year ago
how much shortening?
kpederson03 1 year ago
@kpederson03 You will need 2 tablespoons of Shortening:)
DecoratedCupcakeIdea 1 year ago
I have a vegan friend whose birthday is coming up , and I was wondering , what is the recipe for the fondant without gelatin and glycerin .
iHugChux3 1 year ago
@iHugChux3 Not sure about replacing the glycerine, but I believe you can replace the gelatin with agar-flakes. I have not made vegan fondant. I look on the internet for you but some of the recipes look hoaky. Sorry I can not be of more help:(
DecoratedCupcakeIdea 1 year ago
What Is Shortening
Ramirez54100 1 year ago
Hi there, I was wondering if I can use a mixer for the entire mixing process? Thanks :)
Misspok3y 1 year ago
@Misspok3y I would not advise using it for the entire process. You really want to knead the fondant so you can get a feel of the consistency. The Powder Sugar needs to be added in as you keep kneading in the final process. You can use the mixer for most of it but really should finish it off my hand if you can.
DecoratedCupcakeIdea 1 year ago
@DecoratedCupcakeIdea thanks for your prompt reply, can't wait to try this awesome recipe soon!
Misspok3y 1 year ago
This has been flagged as spam show
Hi there! I was wondering if I can use a mixer for the entire mixing process??
Misspok3y 1 year ago
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Misspok3y 1 year ago
I love the art of cake decorating and cupcake decorating and I have been collecting recipes I am glad I got yours and can't wait to try it
ASHBAY1 1 year ago
look at those lovelies
mamz21 1 year ago
cool video
acidwarp514 1 year ago
I'm 26 and just finishing making my very first fondant ever and it turned out awesome!!! Thank you so much for the video, I couldn't have made it without it, I'm so happy, yay!!! =D
helloniyi 1 year ago
@helloniyi That is so cool! Glad the video helped:)
DecoratedCupcakeIdea 1 year ago
awesome...thanks to you, my daughter's birthday cake was perfect! The fondant recipe and instructions you gave worked like a charm! I'm so glad you posted that video...thanks so much!
pierari 1 year ago
@pierari You are soooo welcome! Love it that the fondant video helped you. That's what keeps me going!
Stay well,
Rhonda G
DecoratedCupcakeIdea 1 year ago
@DecoratedCupcakeIdea hard to focus on the recipe...had to watch this ten times before i could actualy focus and wow, thanks a million for the how too...very simple when seeing a video as opposed to plain text... i appreciate your time and effort!! TYVM going to try this this weekend
1seedofchaos 1 year ago
@DecoratedCupcakeIdea hard to focus on the recipe...had to watch this ten times before i could actualy focus and wow, thanks a million for the how too...very simple when seeing a video as opposed to plain text... i appreciate your time and effort!! TYVM going to try this this weekend
1seedofchaos 1 year ago
@1seedofchaos You are soooo Welcome! Would love to know how your fondant comes out:) Let me know if you have any questions on it.
Have Fun!!!
DecoratedCupcakeIdea 1 year ago
Great video , thanks for posting it.
I always wanted to make fondant so I am glad I found your video :-)
However, I have a little problem. I can not find corn syrup .-(
The only thing that I have found that is kind of similar is glucose, so I ask you : Can I replace the corn syrup with it to make the fondant ?
YTfancol 1 year ago
@YTfancol The corn syrup or Kyro syrup should be readily available in any grocery market nationally. I am surprised you can not find any. Tell me what you found to use. The name of it.
DecoratedCupcakeIdea 1 year ago
Hi! just a quick question, how long can u store this fondant?
thanks for your videos
TastetLlaminer 1 year ago
@TastetLlaminer The rolled fondant will keep for about two weeks as long as you keep a tight seal over it. DO NOT REFRIGERATE... Also, every time you use it you must kneed it out again. You may have to put just a dab of water in as well. It just depends. You will know it is ready when it has a taffy pull consistency to it:)
DecoratedCupcakeIdea 1 year ago
i have a question...when you are done do you just role it out??
raeteuila 1 year ago