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How to Make Fondant and Gumpaste

Updated on July 12, 2010

What is Fondant? What is Gumpaste?

The basic answer to both these questions is SUGAR!

Fondant

Fondant is a smooth, almost flawless icing that is used for decoarting cakes and cookies. Depending on the type of fondant, it can be rolled and draped over a cake or poured over a cake as a liquid. Fondant gives a cake a smooth, professional appearance, keeps the cake moist longer, and provides a distinctive flavor and texture.

Gumpaste

Gumpaste, also known as sugar paste, or candy clay, is used for making many different kinds of decorations, such as long-lasting flowers, ribbons, bows, leaves, and just about anything else you can imagine.

Making and playing with Fondant and Gumpaste can be very very fun but also frustraing especially when you're trying to make something that just doesn't want to work!

Fondant and Gumpaste tips
Fondant and Gumpaste tips

Fondant and Gumpaste Tips

Tips to help make your Fondant/Gumpaste turn out

1.When you make fondant, both the dough and the icing, make sure to make it in room temperature - Too cold or too warm room will hurt the dough

2. When you calculate the quantity of fondant icing required, it's better to have too much fondant icing rather than too little, as leftover icing can be stored and used at a later date, or used for extra decorations

3. Make sure you make fondant on a clean and smooth working surface.

4. Jewelry on your fingers or wrists or fluffy clothing could hurt the fondant's surface

5. Always store unused Fondant/Gumpaste in a zip lock back or under a container, this will help ensure it doesn't dry out.

6. Having the right tools will make working with both fondant and gumpaste easier. There are great starter kits you can buy that contain the basic materials you will need to start.

Fondant Recipe
Fondant Recipe

Fondant Recipe

How to Make Fondant

Ingredients required to make the fondant recipe:

1 Tbsp of unflavored gelatin

1/4 cup of cold water

1 tsp of almond extract

1/2 cup of light corn syrup (If a corn syrup is not available, you can substitute it with a sugar syrup made with 1-1/4 cups sugar and 1/3 cup water, boiled together until syrupy)

1 Tbsp of glycerin (some recipes say it’s optional, believe me, it’s a must)

2 lbs 10X confectioners’ sugar

1/2 tsp of white vegetable shortening

Directions how to make the fondant recipe:

Sprinkle the gelatin over cold water in a small bowl and let it rest for 2 minutes to soften.

Place the bowl in a microwave for 30 seconds on High, until the gelatin dissolves.

Add the Almond extract.

Add the corn syrup and the glycerin and stir until the mixture is smooth and clear (if the mixture is not turning smooth and clear, microwave it for an additional 15 to 20 seconds on high and stir again)

Sift 1 1/2 pounds of the sugar into a large bowl.

Make a hole in the sugar and pour the liquid mixture to it.

Stir with a wooden spoon until the mixture becomes sticky.

Sift some of the remaining 1/2 pound of sugar onto a smooth work surface and add as much of the remaining sugar as the mixture will take.(I like to put 1/2c of icing suagr in my sifter and slowly add podwered sugar until it reaches the right consistency)

Knead the fondant, adding a little more sugar if necessary, to form a smooth, pliable mass.

Rub the vegetable shortening on your thumbs and knead it into the fondant.

Wrap the fondant in plastic wrap and place it in a tightly sealed container to prevent it from drying out.

If the icing dries out and harden it can often be revived by popping it into a microwave oven for a few seconds and then kneading it back to life

How to Make Fondant Video

Fondant Baby Shoes

Fondant Baby Shoes
Fondant Baby Shoes

Fonant and Gumpaste Tools

Have the right Fondant Tools/Gumpaste Tools makes it a lot easier to be successful with the dough.

Gumepaste Recipe
Gumepaste Recipe

Gumpaste Recipe

Tylose is an alternative product to use in making gumpaste instead of gum tragicanth. The advantage of the tylose is that the paste is less expensive, easier to make, holds up better in humidity and is whiter in color.

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The 55 g container makes approx. 3 pounds of finished gumpaste.

The following recipe will make approx. 2 pounds of gumpaste.

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INGREDIENTS:

4 large egg whites

2 lb. bag of 10X powdered sugar

12 level teaspoons Tylose (#TP100)

4 teaspoons shortening (Crisco)

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1. Place the egg whites in a Kitchen Aid mixer bowl, fitted with the flat paddle.

2. Turn the mixer on high speed for 10 seconds to break up the egg whites.

3. Reserve 2/3 cup of the powdered sugar and set aside.

4. Turn the mixer to the lowest speed, slowly add the remaining sugar. This will make a soft consistency royal icing.

5. Turn up the speed to setting 3 or 4 for about two minutes. During this time measure the tylose in to a small container.

6. Make sure the mixture is at the soft-peak stage. It should look shiny, like meringue and the peaks fall over. (If coloring the entire batch, add the paste

color at this stage, making it a shade darker than the desired color).

7. Turn the mixer to the slow setting and sprinkle the Tylose in over a 5 second time period. Next, turn the speed up to the high setting for a few

seconds. (This will thicken the mixture).

8. Scrape the mixture out of the bowl onto a work surface that has been sprinkles with the reserved 2/3 cup powdered sugar. Place the shortening on

your hands and knead the paste, adding enough of the powdered sugar to form a soft but not sticky dough. Usually I check by pinching with my fingers and they

should come away clean. Place the finished paste in a zip lock bag, then place the bagged pasted dough in a second bag and seal well.

9. Place in the refrigerator for 24 hours if possible before use to mature the paste.

10. Before use, remove from the refrigerator and allow the paste to come to room temperature. Take a small amount of shortening on the end of your finger

and knead this into the paste before using.

11. Always store the paste in the zip-top bags and return to the refrigerator when you are not using the paste. Will keep under refrigerator for approx. 6 months. You can keep the paste longer by freezing. Be sure to zip lock closed.

If you will be freezing a batch of paste, allow it to mature for 24 hours in the refrigerator first before placing into the freezer. I have kept the paste in the freezer for up to 3 years with no problems.

How to Make Gumpaste

Pink Gumpaste Hibiscus Flowers made by Me

Pink Gumpaste Hibiscus Flowers made by Me
Pink Gumpaste Hibiscus Flowers made by Me

Orange Gumpaste Hibiscus Flowers made my me

Orange Gumpaste Hibiscus Flowers made my me
Orange Gumpaste Hibiscus Flowers made my me
Marshmallow Fondant Recipe
Marshmallow Fondant Recipe

Marshmallow Fondant

How to Make Marshmallow Fondant

I have made regular Fondant, Gumpaste and Marshmallow Fondant out of the three Marshmallow fondant is by far the easiest to make!

I'm not saying the others are difficult at all but Marshmallow fondant has three ingredients in it, THREE! Well four if you want to add flavoring like vanilla or almond. This recipe is so simple, it's very easy to work with and it tastes fantastic, what else could you ask for?? Marshmallow fondant is also VERY easy to colour. After you melt your marshmallows add colour and stir then add powdered sugar. If the colour isn't dark enough add more when kneading.

Marshmallow Fondant Recipe

Small Batch of Marshmallow Fondant

This recipe makes enough fondant to cover a single layer 10" cake

1 c mini marshmallows / or 10 big marshmallows

1 tbsp water

1 1/2 - 1 3/4 c powdered sugar sifted

crisco to grease bowl

Grease medium sized bowl with crisco.

Pour marshmallows and water into bowl.

Microwave for 30 secs and stir, micowave until marshmallows are just melted, if there are any little lumps just stir and they will melt.

Once marshmallows are smooth sift in 1 c or so of powdered sugar. Stir

Once the sugar is incorporated dump contents onto fondant mat and start wkneading in the rest of the powdered sugar. Add powdered sugar in small amounts and work until the fondant relembles play-doh.

If you added too much powdered sugar add a little bit of water, like 1/2 tsp. If it's too moist add more powdered sugar.

*Humidity plays a huge roll when making fondant this is why the amount of powdered sugar used will vary*

Large Batch of Marshmallow Fondant

This recipe make enough to cover a 4" high 10" cake plus leftovers enough to make a bow and ribbons!

1 16oz bag of mini marshmallows (in Canada they only sell small bags of 250g so you need two)

2 tbsp water

7 cups powdered sugar

Grease medium sized bowl with crisco.

Pour marshmallows and water into bowl.

Microwave for 30 secs and stir, micowave until marshmallows are just melted, if there are any little lumps just stir and they will melt.

Once marshmallows are smooth sift in 1 c or so of powdered sugar. Stir

Once the sugar is incorporated dump contents onto fondant mat and start wkneading in the rest of the powdered sugar. Add powdered sugar in small amounts and work until the fondant relembles play-doh.

If you added too much powdered sugar add a little bit of water, like 1/2 tsp. If it's too moist add more powdered sugar.

Chocolate Marshmallow Fondant

Add 1 oz melted chocolate to melted marshmallows

1 tbsp cocao powder to the basic recipe

*the makes a very light brown colour, if you want it darker add brown food gel to the marshmallows once melted*

White Chocolate Marshmallow Fondant

Add 1 oz - 2 oz good quality melted chocolate to basic recipe.

How to Make Marshmallow Fondant Video

Please not if your fondant gets hard and you need to microwave it please only microwave it for 10 sec at a time (depending on the size) if you microwave it too long you'll have a huge masrmallow mess in the microwave...trust me!

Drop me a line and let me know what you think!

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    • profile image

      preesha doll 2 years ago

      Very nice and easy recipe thanks

    • profile image

      anonymous 5 years ago

      great tips on marshmallow fondant.

      Thanks a ton.

    • profile image

      anonymous 5 years ago

      extremely informative, easy and quick to follow and understand. Keep it UP! Thanks a ton

    • gt001 profile image
      Author

      gt001 6 years ago

      I use the basic marshmallow and water recipe...simple!! But no every recipe has at least one of the three ingredients!!

    • profile image

      anonymous 6 years ago

      well i have no idea how to make fondant without marshmallow poweder suger or gelatain do u??