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Easy Mixer Fondant (Rolled)

I’ll never forget the first time I tried making a multi-tiered cake for my niece’s birthday. The marshmallow fondant I used looked beautiful at first, but as the party went on, the summer heat turned it into a sticky, melty mess! That’s when I started searching for a more stable and reliable fondant recipe, and this mixer fondant became my go-to. It’s surprisingly easy to make, tastes fantastic, and holds up beautifully, even in warm weather.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 1 minute
Total Time: 24 hours 31 minutes
Yields: Enough for a two-tier cake with decorations
Serves: 1
Dietary Type: Gluten-Free

Ingredients

1 1/4 ounces unflavored gelatin
1/4 cup cold water
1/2 cup light corn syrup
1 tablespoon glycerin
1 tablespoon vanilla extract (clear for pure white fondant)
2 lbs powdered sugar
Food coloring (optional)

Equipment Needed

Small microwave-safe bowl
Large stand mixer
Paddle attachment
Cling wrap
Rolling pin
Sifter
Flexible cutting mat or paper plate

Instructions

In a small, microwave-safe bowl, pour the cold water. Sprinkle the unflavored gelatin evenly over the water, stirring to distribute it well. This ensures the gelatin hydrates properly and avoids clumps. Let the gelatin sit and soften for about two minutes.
After the gelatin has softened, microwave it for about 15 seconds, or until it liquefies completely. Be careful not to boil it! Overheating can affect the fondant’s texture.
Stir in the light corn syrup, glycerin, and vanilla extract into the liquefied gelatin. The glycerin helps keep the fondant pliable and prevents it from drying out too quickly. Microwave this mixture again for an additional 15 seconds.
Stir the mixture until it is completely smooth and clear. This ensures that all the ingredients are well combined and will contribute to a smooth fondant. If using food coloring, add it now and stir until evenly distributed. Remember to use gel food coloring for the best results as liquid food coloring can change the consistency of the fondant.
Place 1.5 pounds (24 ounces) of the powdered sugar into the bowl of a large stand mixer fitted with the paddle attachment. Create a well in the center of the sugar. This well will hold the liquid gelatin mixture.
Pour the melted gelatin mixture into the well in the powdered sugar.
Mix on low speed until the liquid is incorporated into the sugar. This is a crucial step to avoid a cloud of powdered sugar! Once the liquid is somewhat absorbed, gradually increase the speed to medium-low.
With the mixer running, gradually add the remaining powdered sugar. Using a paper plate or flexible cutting mat to funnel the powdered sugar into the bowl can minimize mess.
Scrape down the sides and bottom of the bowl frequently to ensure all of the ingredients are fully incorporated. Any unincorporated sugar can lead to a grainy fondant.
The fondant will be very sticky and thick at this stage. Don’t worry; this is perfectly normal.
Tightly double wrap the fondant in cling wrap. Make sure to press the cling wrap directly against the surface of the fondant to prevent it from drying out.
Let the wrapped fondant sit at room temperature for 24 hours. This resting period allows the gelatin to fully hydrate and the fondant to develop the correct consistency.
After 24 hours, the fondant is ready to roll out and apply to your cake.
To prevent sticking, prepare your rolling surface. I like to use a mixture of cornstarch and powdered sugar in a sifter. Sprinkle some of the mix on your rolling surface and rolling pin before you begin. Use the sifter to occasionally add more to the rolling pin and rolling surface as needed.
When rolling out the fondant, turn it 1/2 to 1/4 turn after a few rolls. This will prevent it from sticking to the surface and ensure an even thickness.

Expert Tips & Tricks

If you’re aiming for a specific shade, remember that the color of the fondant will deepen slightly as it rests. Add food coloring gradually to achieve the desired hue.
If your fondant seems too dry after the resting period, knead in a tiny bit of shortening until it reaches the desired consistency. Conversely, if it’s too sticky, knead in a little more powdered sugar.
Use a fondant smoother to get a perfectly smooth finish on your cake.
When covering a cake with fondant, work quickly and efficiently to prevent the fondant from drying out.

Serving & Storage Suggestions

Serve cakes covered with this fondant at room temperature. The fondant provides a smooth, professional-looking finish. Leftover fondant can be stored in an airtight container at room temperature for several weeks. Make sure it is tightly wrapped in cling film before placing it in the container to prevent it from drying out. You can also freeze the fondant for longer storage; thaw it completely before using, and knead it well to restore its pliability.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	4166 kcal	N/A
Total Fat	0.4 g	0%
Saturated Fat	0 g	0%
Cholesterol	0 mg	0%
Sodium	195 mg	8%
Total Carbohydrate	1038 g	346%
Dietary Fiber	0 g	0%
Sugars	935 g	N/A
Protein	30 g	60%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

Flavor Variations: Experiment with different extracts like almond, lemon, or peppermint instead of vanilla.
Chocolate Fondant: Add melted chocolate or cocoa powder to the fondant mixture for a rich, chocolatey flavor. Reduce the amount of powdered sugar slightly to compensate for the added solids.
Vegan Fondant: While this recipe isn’t inherently vegan (due to the gelatin), you can experiment with using a vegan gelatin substitute. The results may vary, so test a small batch first.

FAQs (Frequently Asked Questions)

Q: Why does my fondant crack when I roll it out?

A: Cracking can occur if the fondant is too dry. Try kneading in a small amount of vegetable shortening to increase its pliability. Also, make sure you are turning the fondant as you roll it out to prevent it from sticking and tearing.

Q: Can I make this fondant ahead of time?

A: Absolutely! This fondant needs to rest for 24 hours anyway, and it can be stored at room temperature for several weeks if tightly wrapped.

Q: My fondant is too sticky. What should I do?

A: Gradually knead in more powdered sugar until the fondant reaches the desired consistency. Be careful not to add too much, as this can make the fondant dry.

Q: Can I use this fondant for making cake toppers and decorations?

A: Yes, this fondant is perfect for making cake toppers and decorations. Just remember to let the decorations dry completely before placing them on your cake. You can also add Tylose powder to the fondant to make it dry harder and faster.

Q: What if I don’t have a stand mixer? Can I make this by hand?

A: While a stand mixer makes the process easier, you can make this fondant by hand. Be prepared for a good workout! Mix the ingredients in a large bowl, and knead the fondant until it is smooth and elastic.

Final Thoughts

This Easy Mixer Fondant recipe is a game-changer for anyone who wants to create stunning, professionally finished cakes without the fuss. Don’t be intimidated – with a little patience and the right techniques, you’ll be covering cakes like a pro in no time. So, go ahead, give it a try! I’d love to hear about your experiences and see your creations. Happy baking!

Easy Mixer Fondant (Rolled) Recipe