Comments on: Basics: Homemade Rolled Fondant! Part 2

By: Rebecca

Rebecca — Wed, 23 Mar 2016 14:18:01 +0000

Hi, this sounds like a great recipe for fondant, I will try this next time. What is the yield of this recipe and if I’m making cake toppers, how long will they last for?
Thank you.

By: zoe

zoe — Mon, 15 Sep 2014 14:43:52 +0000

In reply to Maryam.

Hi Maryam,

That is a great question. I think you are going to have to experiment to see the limits of how much glycerin to use to achieve the consistency you want. Please let me know what ends up working.

Thanks, Zoë

By: Maryam

Maryam — Sun, 14 Sep 2014 11:12:50 +0000

hi Zoe, can you help? I’ve tried using your recipe but the fondant sweats and stretches A LOT. I live in a very HUMID environment so this could be the cause; I’ve been told to leave out the glycerin as this is what causes the problem but I don’t want to remove it altogether. What is the minimum amount I can use in your recipe without altering the result of the fondant. thanks

By: Radhika

Radhika — Sat, 30 Nov 2013 02:37:05 +0000

Hi Zoe, what is the role of gelatine in fondant? Can I leave it out to make a vegetarian fondant? Thanks in advance.
R

By: Noeline de Lima

Noeline de Lima — Tue, 29 Oct 2013 05:46:03 +0000

Your instructions were very clear. Once I have turned out some
flowers, I will post my comments…Many thanks

By: Edie

Edie — Sat, 28 Sep 2013 13:52:10 +0000

Hi Zoe,

I’m just discovering your website and becoming an instant fan! I’m a rookie cake decorator who loves to create and play in the kitchen. I’m planning to make a mocha cake for an upcoming birthday and found your site when googling mocha buttercream (the italian meringue version which looks delicious) I’m not sure yet if I’ll do a buttercream covered with fondant or just do a buttercream finish with piping decorations. I have 2 questions for you: 1) how well does your mocha buttercream hold up under fondant? 2) is the mocha butter cream a good consistency for piping? 3) would you add instant coffee in the water for this fondant to pair it with a mocha cake? Thank you!

By: Carol Fong

Carol Fong — Wed, 17 Jul 2013 21:41:31 +0000

Woohoo I tried this out and HELLO CAKERY WORLD, it ACTUALLY worked!!! I am over the moon, now its all wrapped up and sitting for it 12hour rest time, will be back later on when I’ve used it for the cake 🙂 🙂
Much appreciated, you’re a life saver. Thank the good lord there’s cakers like you around 🙂

By: Carol Fong

Carol Fong — Wed, 17 Jul 2013 20:19:27 +0000

Hello there

I’ve tried so many rolled fondant made from scratch recipes and they never seem to work out, it turns all cookie dough 🙁
I am giving this recipe a try as I need fondant for an upcoming cake, just a question, am I able to use this to cover a 12″ cake?

Sorry for the trouble.

Regards
Carol

By: zoe

zoe — Mon, 08 Jul 2013 20:41:11 +0000

In reply to Kanwal.

Hi Kanwal,

Are you using this recipe or another? If you used this one, are you using any substitutes in the ingredients?

If you have followed this recipe exactly and it is still coming out too dry, you can try adding a bit more corn syrup and/or try putting the fondant in the microwave for just a few seconds, which will soften it slightly. If you microwave the fondant, do it in 10 second intervals.

Thanks, Zoë

By: Kanwal

Kanwal — Mon, 08 Jul 2013 09:08:03 +0000

Hello zoe, i’ve tried making fondant twice but it somehow.just doesnt come out stretchy. It becomes like a cookie dough breaking into crumbs, plz help what to do with it now as I dont want to throw it away