Sunday, 14 June 2015

Home made fondant

I have decided to post this here as I have had lots of requests for the recipe for home made fondant.

I'm sure we all know how expensive it is to buy, even if like me you are getting it wholesale, so being able to make your own at half the price is a good reason on its own but the fact that it tastes super yummy too is the best reason!

This fondant is super robust too, no tearing or elephant skin here!

This is a recent cake of mine using nothing but homemade and you can see how smooth it is.

Ok so here is the recipe and the how to handle it best tips :)

900 grams icing sugar
450 grams marshmallows (I use asda cheap pink and white and split them)1 1/2 tablespoons of waterTrex or white fat of choice

1. Put the marshmallows and water into a bowl and microwave in 30 second blasts, stiring between until melted and smooth.

2. Add 1/4 of the icing sugar and stir in until incorporated then add half of the remaining sugar and repeat.

3. Rub a generous amount of trex onto your work surface (it really does help) and tip your mix onto it and give it a little knead.

4. Gradually add in the last of the icing sugar and knead well until smooth.

5. Rub a layer of trex over your ball of fondant and tightly wrap in clingfilm.

Leave it to rest overnight.


This fondant can be coloured in all the usual ways.
When needed unwrap and knead....dont worry if it feels quite stiff,its meant to.
Just pop in a bowl and microwave for a few SECONDS (ten is generally enough). It will soften up lovely :)
I roll mine with a little cornstarch but icing sugar works just as well.

For those that are visual learners like me, I have also made a little video tutoial :)


Anonymous said...

Hi that sounds delicious. I'm going to give it a try. Could you tell me how much this makes, what size cake it will cover please ? I'm making a 10 inch round cake. Also how long does it keep for ? Many thanks Michelle

Andrea said...

Hi Michelle, the above recipes makes 1 1/4kg but can easily be halved.

Once made this should be tightly wrapped in clingfilm and stored in an airtight box. Stored correctly it will last 4/5 months. I generally note the date of the marshmallows and use this as a guide but it never lasts long enough here to worry :)

Hope that helps

MrGray said...

Fantastic cake you've really encouraged me to give this a try!

andrea tidmarsh said...

Oh definitely give it a go Gray! No going back for me :)

newbie_baker said...

This is a recipe I am definitely going to try :) just am quick question about colouring your fondant. Do you have issues colouring with red or black? I tried colouring shop bought white fondant with these colours and it never works :(

andrea tidmarsh said...

Hi, personally I use progels for red and black but you can also buy red extra and black extra as a paste.

Hope this helps :)