Rolled fondant icing

Rolled fondant icing


254 people made this

About this recipe: Use this white fondant icing for a perfectly smooth finish on cakes or colour and shape for themed birthday cakes or cupcakes. Roll it out to 6mm thickness for best results. Glucose and glycerine can be found at specialty food shops or via the internet. You may colour it with three drops of whichever food colouring you desire.


Serves: 16 

  • 1 sachet gelatine
  • 60ml cold water
  • 125ml glucose syrup
  • 1 tablespoon glycerine
  • 2 tablespoons butter or margarine
  • 1 teaspoon vanilla extract
  • 1kg icing sugar

Prep:30min  ›  Cook:5min  ›  Ready in:35min 

  1. Combine gelatine and cold water; let stand until thick. Place gelatine mixture in top of double boiler and heat until dissolved.
  2. Add glucose and glycerine, mix well. Stir in butter and just before completely melted, remove from heat and stir in vanilla. Mixture should cool until lukewarm.
  3. Place 1/2 of the icing sugar in a large bowl. Make a well in the centre and using a wooden spoon, stir in the lukewarm gelatine mixture. Mix in sugar and add more a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in fridge. When ready to use, bring to room temperature and knead again until soft.

How to ice a cake video

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How to make fondant icing

Watch our How to make fondant icing video to see how easy it is, step-by-step!

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Reviews (3)


It was helpful and great - 27 Apr 2015


I made fondant for the first time with this recipe and it was great except I put it in the freezer but all the same I have not yet found anything better - 27 Nov 2015


Far too much liquid. Here I am sitting with a big bowl of slop. I am quite cheesed off having wasted 2 boxes of icing sugar etc, and I have to go out and get more. Unless anyone knows how to save this? Answers on a postcard - 24 Nov 2014

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