Fondant Recipe is not tested
Author picture lushcook
created: 2012/08/23 changed: 2013/09/21

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Fondant

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Ingredients

1000 g

Fondant
  • 40 g cold water
  • 3 tsp powdered gelatine, = exactly 10g
  • 100 g liquid glucose, if very cold, warm slightly
  • 15 g glycerine
  • 600 g icing sugar, plus lots extra - pre 'sift' in the thermomix by mixing for several seconds on speed 6
  • 1 teaspoon vanilla extract or essence, optional
  • gum tragacanth or other hardening agents, if making modelling fondant
  • few drops Food colouring, optional
  • 6
  • 7
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
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Recipe's preparation

    fondant
  1. ·      Weigh in the cold water to JUST 40g and then weigh in the 3tsp gelatin (should be 10g exactly). Set for 1 minute, 50-60 degrees (depending on coldness of weather) speed 3.

    ·      Weigh in the glucose, glycerine +/- colour or vanilla.

    ·      Cook a further 1 minute, 60 degrees on speed 3.

    ·      Weigh in icing sugar – (at this point you add the appropriate amount of tragacanth if you are going to turn it into modeling fondant) combine ingredients for 5 seconds speed 6.

    ·      Knead for 15 seconds.

    ·      Tip onto prepared bench (Crisco or copha rub down or icing sugar on bench). It should be very heavy and sticky to tip out.

    ·      Add 20g icing sugar to TM bowl and whizz for a few seconds on speed 7, to help remove the sticky fondant – knead this into your mix on the bench.

    ·      If you are making more – you can just start again without cleaning the bowl unless you are using colours! Otherwise, add boiling water and blitz for 20 seconds speed 8.

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Accessories you need

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Tip

It's useful to watch a couple of You Tube tips before icing a cake with fondant for the first time. I will be experimenting a little with this recipe. I used rose water instead of water and it makes for a lovely "Turkish Delight" finish to the fondant. 

Don't have an overhead fan running when rolling out your fondant - and a few seconds in the microwave helps to revitalise it if it has gotten dry.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Thanks for sharing this recipe! I used CSR icing...
    Submitted by BlingFish on 16. December 2016 - 12:30.

    Thanks for sharing this recipe! I used CSR icing sugar from the supermarket and the cake is gloriously white!

    I found it complely unworkable using icing sugar on my thermomat and roller! It wouldn't roll, kept sticking and I was a little frustrated and ready to bin it! Decided to give it one last go using coconut oil on the mat and roller and it was easy peasy to work with from that point. It does give the cake a coconut flavour, but I don't mind that!

    I would be interested to hear more about your possible tweaking. The finish I found is less smooth and professional looking than the Fondtastic brand fondant I usually use - more small rough spots though not 'cracking' as such. I'm happy with the compromise because it is such a huge cost saving, but I also have no doubt this fondant could be just as good as Fondtastic with some tweaking.

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  • Hi Laney78, yes, that's the
    Submitted by lushcook on 5. March 2016 - 08:54.

    Hi Laney78, yes, that's the one. I usually can buy glucose syrup at the supermarket and glycerine at chemists

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  • Hello. Searched everywhere
    Submitted by laney78 on 5. March 2016 - 08:00.

    Hello. Searched everywhere for glycerine at supermarkets... The only one is the one stocked in the medicine isle. Is this the one you used or should it be found in cooking isle???

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  • Hi Feummes, please forgive me
    Submitted by lushcook on 13. February 2016 - 17:33.

    Hi Feummes, please forgive me but I can't see the cornflour ingredient. Do you mean gelatine? Some peo Let use cornstarch on the bench when rolling out and some people use corn starch when blending sugar. 

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  • Hi, could you please tell me
    Submitted by Feummes on 12. February 2016 - 20:56.

    Hi, could you please tell me where to use the 3rd tablespoon of cornflour? As the ingredients list 3, but the recipe only uses 2. Going to try and make this tomorrow. Thanks

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  • Thank you so much Colleen! I
    Submitted by lushcook on 8. November 2015 - 19:51.

    Thank you so much Colleen! I have had discolouration from Vanilla and sometimes do it on purpose when off white is desired for vintage style cakes. You can buy special clear vanilla from cake decorating stores. Thanks for your vote tmrc_emoticons.)

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  • Thank you so much wee rogue,
    Submitted by lushcook on 8. November 2015 - 19:47.

    Thank you so much wee rogue, appreciate your vote tmrc_emoticons.-)

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  • Fantastic fondant without the
    Submitted by Colleen S on 8. November 2015 - 19:00.

    Fantastic fondant without the Expensive cost Mine seems to be going a little off white an yhelpful Hits thought it might be the vanilla?

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  • Super recipe and a great
    Submitted by Wee_rogue on 21. May 2015 - 09:16.

    Super recipe and a great thread reading all the other comments!

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  • Thank you!  
    Submitted by freckleflutterby on 28. March 2015 - 18:27.

    Thank you!

     

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  • Hi Freckleblutterby, you can
    Submitted by lushcook on 28. March 2015 - 12:36.

    Hi Freckleblutterby, you can buy gelatine and liquid glucose from the baking section of the supermarket, I can often buy the glycerine from the supermarket or chemist. You need to buy or order gum tragacanth from a cake decorating shop. I hope that helps! 

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  • I am wanting to make some
    Submitted by freckleflutterby on 28. March 2015 - 11:58.

    I am wanting to make some fondant for my daughter to do modeling with. I am not familiar with some of the ingredients in this recipe.  

    Where can I buy

    gum tragacanth 

    •  gelatine,
    •  liquid glucose
    • glycerine

    Thanks so much

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  • Hi tlesina! I'm sure you
    Submitted by lushcook on 13. January 2015 - 09:39.

    Hi tlesina! I'm sure you could substitue the sheets, however you would just need to soak the sheets first, before adding them at the step where the powdered gelatine is normally added. Follow the directions on the side of the packet for soaking times and quantity. Typically six sheets replaces three teaspoons of powdered gelatine, but their strength varies.

    http://www.taste.com.au/how+to/articles/267/gelatine

    Happy cooking  tmrc_emoticons.)

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  • Can you use the gelatine
    Submitted by tlesina on 13. January 2015 - 09:31.

    Can you use the gelatine sheets instead of the powder?  How would you do this?

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  • What fabulous feedback
    Submitted by lushcook on 19. October 2014 - 17:59.

    What fabulous feedback misslouiss! Thank you for taking the time to vote, and I am 100% with you on enjoying the cost savings.

    Just for interests sake, here are a of extra tips:1. For making homemade icing sugar, mill 250g batches for 1 minute speed 10 and cool in the fridge (for queenslanders!)2. For anyone sulphite sensitive, I use Great Lakes gelatine - great product - doesnt have the sulphites

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  • So lovely to get your
    Submitted by lushcook on 19. October 2014 - 17:56.

    So lovely to get your feedback Cristan, I would love to see a photo of your granddaughter's frozen cake, I bet she was ecstatic.

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  • This was a great recipe and
    Submitted by cristan on 19. October 2014 - 17:45.

    This was a great recipe and so far, I have made 3 batches of this fondant which I used to make a Disney 'Frozen' cake for my 7 year old granddaughter's birthday. I froze it as I had made it about 2 weeks in advance of her birthday. It was as hard as a rock when it thawed out but I read some of the comments about softening it up in the microwave for a few seconds to make it more pliable again and this certainly worked well. It rolled out easily and didn't crack when I placed it over the cake. Very impressed with this recipe and will use again and again.

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  • Great recipe! I used the
    Submitted by misslouiss on 30. June 2014 - 15:17.

    Great recipe! I used the whole kilo of icing sugar to get the right consistency and it made just over a kilo of fondant ..... for $3.50!!!!!! Actually it cost me nothing becuase I had the ingredients, but adding it up to compare to the cheapest I can get around here ($13.50/kg plus fuel) it's so much cheaper and I dont have to drive 20mins to get it! Can't wait to see how it rolls out onto a cake but it looks good so far!

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  • I keep mine in the freezer -
    Submitted by lushcook on 13. April 2014 - 19:50.

    I keep mine in the freezer - but I see many cake makers keep it in wrap inside an airtight container for months. There is sulphites in the gelatine plus loads of sugar - all very preserving. 

    To be safe, I would recommend keeping it in wrap in an airtight container for a couple of weeks, so long as it only touched clean surfaces. For longer, pop in the freezer.

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  • Hi Sue - the mixture is
    Submitted by lushcook on 13. April 2014 - 19:47.

    Hi Sue - the mixture is supposed to be sticky - you are doing it right! Tip it onto an icing-sugared surface and knead in until it's the right consistency for you to work with. Just until it's easy to handle - not dry.  tmrc_emoticons.)

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  • I found the mixture very
    Submitted by sue.thermomix66 on 9. April 2014 - 22:59.

    I found the mixture very sticky and wasn't sure how to deal with it. Any suggestions regarding how to work with it would be terrific 

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  • Anyone know how long a batch
    Submitted by Helenr7 on 24. March 2014 - 22:58.

    Anyone know how long a batch of this fondant will keep?

     

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  • Yes tideywoman, you are spot
    Submitted by lushcook on 18. October 2013 - 08:32.

    Yes tideywoman, you are spot on! Just do no colour and add a little by hand Cooking 7

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  • I'm hoping to use this to ice
    Submitted by tideywoman on 18. October 2013 - 01:16.

    I'm hoping to use this to ice cupcakes.  If I want to do small batches of different colours would I be best making the batch with no colour and then adding colour by hand or making a batch of each colour in Thermo?

     

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  • Have a customer who buys
    Submitted by carol king on 6. October 2013 - 16:34.

    Have a customer who buys pre-packaged fondant and wants to knead in the Thermomix.  Has anyone done this? tmrc_emoticons.)

    Carol K

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  • Thanks for your helpful
    Submitted by lushcook on 21. September 2013 - 23:05.

    Thanks for your helpful feedback Ros  Big Smile Just checked through the recipe because a couple of things appeared a little different. The vanilla instructions are there - just with the glycerin (optional, alongside colours). I find heating the sticky part for longer very helpful! And sometimes I add a little extra glycerin. Still playing around. Humidity makes a huge difference. Would be great for you to jot down "tasmania amounts" heh heh!

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  • Thank you very much for the
    Submitted by Ros Teirney on 21. September 2013 - 11:22.

    Thank you very much for the recipe.  Made it yesterday and your comment that if liquid glucose is cold to warm it up was especially useful.  I'm in Tasmania and it certainly wasn't a cold day but the glucose had been o the shelf for a good while as was thick and not very viscous.  The fondant was not successful on first mix, but when I popped it back in and turned temp to 70 degrees to repeat the mixing it was perfect.  I did find that your recipe did not guide me as to when to add the vanilla but seeing as it was optional I just left it out. 

    Renew.  Refresh.  Rejoice.  https://www.facebook.com/thermorevolution


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  • Hi Irene, glycerine is often
    Submitted by lushcook on 6. August 2013 - 08:00.

    Hi Irene, glycerine is often in the supermarket or chemist and yes, gum tragacanth is in cake decorating shops. Seem people use copha and egg white instead of a hardening agent....but I don't know the technique for that yet tmrc_emoticons.;)

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  • Hi, I would like try making
    Submitted by Irene Ong on 5. August 2013 - 23:48.

    Hi, I would like try making fondant but where can I get glycerine and the hardening agent? Will a cake supplies shop sell them? 

    Thanks!

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  • Great recipe, I have in the
    Submitted by groves on 18. May 2013 - 19:31.

    Great recipe, I have in the past made fondant using my stand mixer, this is a lot less messy, and the end result is just as good. I made just under 800g.

    thanks for the recipe! 

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  • Hi Hollie, always have at
    Submitted by lushcook on 15. April 2013 - 22:21.

    Hi Hollie, always have at least 1 kg of icing sugar in total - you may only end up kneading in an extra 200-300g but have more available. Only ever mill white sugar - at least 30 seconds per 200g for ultra fine.

    Amounts vary with humidity. Hope this helps and happy fondanting tmrc_emoticons.)

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  • Thanks for the recipe. How
    Submitted by Hollie.nicholson on 15. April 2013 - 22:04.

    Thanks for the recipe. How much extra icing sugar are you mixing into your fondant after you take it out the thermomix? Also are you using white sugar or raw sugar to make your icing sugar?

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  • Some general fondant
    Submitted by lushcook on 8. April 2013 - 19:26.

    Some general fondant troubleshooting tips  tmrc_emoticons.;) 1) stickiness - possibly too much glucose syrup, or not enough kneading in of the icing sugar - or not grinding the sugar long enough. 30 seconds for each 250g of sugar.2) cracking - never work under a fan! Plus a) slightly increase the gelatine and the glycerine by a tsp then knead in a little extra icing sugarb) also watch that you don't work in too much icing sugar. But mainly…it's the overhead fan in QLD. If re-using after storage give it a heat up in the microwave, that increases the pliability as well. Alternately, I am experimenting with the recipe:ChangingThe heating of the gelatine, glucose and glycerine and water for an extra minute. Then adding 100g of the icing sugar and cooking for 3 minutes 50 degrees speed 2Then proceeding as normal. Stickier in the middle of the process but creates a more 'marshmallow fondant' finish.

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  • Hello Hello Thermovixen! Gum
    Submitted by lushcook on 13. February 2013 - 23:22.

    Hello Hello Thermovixen! Gum trag is usually about 1 tsp to 500g max. It should have instructions on the packet. How did you go?

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  • Hi, I've never made fondant
    Submitted by Thermovixen on 7. February 2013 - 22:52.

    Hi, I've never made fondant before.  How much of the Gum Tragacanth do you add for the modellening fondant - just a tiny pinch ?  Thanks

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  • Hi Hannahayton, sorry I
    Submitted by lushcook on 26. January 2013 - 08:17.

    Hi Hannahayton, sorry I missed your comment. I always do a crumb icing layer. If your cake is perfectly shaped, you could just do extra thick icing.  tmrc_emoticons.)

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  • Do I have to cover the cake
    Submitted by hannahayton on 15. January 2013 - 22:43.

    Do I have to cover the cake in a crumb icing first? Or can I put the fondant straight into the cake?

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  • Cool thank you. I have
    Submitted by hannahayton on 15. January 2013 - 22:32.

    Cool thank you. I have tracked down all the ingredients so I am trying this tomorrow.Will let you know how I go  tmrc_emoticons.)

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  • Ah Mrs Bushy  sorry to hear
    Submitted by lushcook on 6. January 2013 - 22:55.

    Ah Mrs Bushy  :O sorry to hear you had a raw sugar hijack! I just made this with icing mixture the other week and it was far too dry. Definitely pure icing sugar. Have made my own icing sugar and it worked but definitely from WHITE sugar. Thanks for highlighting that  Big Smile

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  • Hi Hannahayton, couple of
    Submitted by lushcook on 6. January 2013 - 22:54.

    Hi Hannahayton, couple of tips - yes modelling fondant is for the flowers, normal fondant is for the whole cake. Couple of tips: - Make sure you have extra icing sugar for kneading in to the mix.

    - Don't have an overhead fan working while you roll. tmrc_emoticons.) Good luck

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  • Can't wait to try this for
    Submitted by hannahayton on 1. January 2013 - 19:43.

    Can't wait to try this for the next family birthday cake.Quick question, is modelling fondant what I would use to do flowers etc? And do I make regular fondant to roll over the top of the whole cake? Or is modelling fondant used for everything.Not 100% sure on the difference tmrc_emoticons.)Thanks tmrc_emoticons.D  

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  • Love this, I spend a fortune
    Submitted by mrsbushy on 23. December 2012 - 22:00.

    Love this, I spend a fortune on fondant at Christmas time and this was so easy tmrc_emoticons.)

    TIP about this recipe:

    I didn't have enough icing sugar and used some that I made myself (from raw sugar), the fondant turned a greyish/beige colour and didn't knead very well tmrc_emoticons.(

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  • This recipe makes just under
    Submitted by lushcook on 23. August 2012 - 16:36.

    This recipe makes just under 800g of fondant - much more cheaply. Made 4 1/2 kilo's of fondant in an hour. 

    The tea pot is an example of the home-made modelling fondant. 

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