How To Make Rolled Fondant From Scratch

By at July 13, 2011 | 8:19 am | Print

How To Make Rolled Fondant From Scratch

How to make rolled fondant video from scratch.

This video tutorial shows you step by step how to make your home made rolled fondant without a stand mixer. You will need powder sugar, water, non flavored gelatine, shortening, corn syrup and glycerine and flavoring. This fondant recipe is fantastic and tastes really good. Rolled fondant is used on decorated cakes and cupcakes.

Video Rating: 4 / 5



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25 Comments


  1. jmugrad1, 3 years ago Reply

    Hi Thanks for the video.
    Did you incorporate all of the sugar?


  2. MindlessIllusions1, 3 years ago Reply

    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! :)


  3. DecoratedCupcakeIdea, 3 years ago Reply

    @arsmarter Awesome…


  4. DecoratedCupcakeIdea, 3 years ago Reply

    @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.


  5. Taynz123456, 3 years ago Reply

    @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?


  6. arsmarter, 3 years ago Reply

    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..


  7. MindlessIllusions1, 3 years ago Reply

    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! :)


  8. Taynz123456, 3 years ago Reply

    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…:)


  9. Taynz123456, 3 years ago Reply

    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!!! :)


  10. DecoratedCupcakeIdea, 3 years ago Reply

    @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.


  11. Taynz123456, 3 years ago Reply

    but it’s really tasty…:)


  12. Taynz123456, 3 years ago Reply

    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…


  13. DecoratedCupcakeIdea, 3 years ago Reply

    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


  14. Wonderlandfinder, 3 years ago Reply

    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?


  15. DecoratedCupcakeIdea, 3 years ago Reply

    @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


  16. joancover0389, 3 years ago Reply

    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


  17. DecoratedCupcakeIdea, 3 years ago Reply

    @deveina Thank you so much! I am so happy you like it and are getting complements..


  18. DecoratedCupcakeIdea, 3 years ago Reply

    @skoolboiedd It is really easy to handle. The marshmallow fondant is way more messy.


  19. DecoratedCupcakeIdea, 3 years ago Reply

    @1bellemeade2 I love hearing that! You are very welcome.


  20. DecoratedCupcakeIdea, 3 years ago Reply

    @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.


  21. DecoratedCupcakeIdea, 3 years ago Reply

    @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:)


  22. DecoratedCupcakeIdea, 3 years ago Reply

    @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:)


  23. joancover0389, 3 years ago Reply

    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!


  24. 1bellemeade2, 3 years ago Reply

    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!!!


  25. DANIELLA1496, 3 years ago Reply

    hi there if i cant get shortening can you please tell me what ealse i can used.


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