Cake Central › Recipes › Michele Foster's Delicious Fondant

Michele Foster's Delicious Fondant

I am so happy to share this recipe! It has been such a blessing to me! It is yummy, and you can use vanilla or any other flavor you want! I have had many requests for this recipe, and Michele (aka sugarflowers)who originally gave me this recipe, gave the okay to post it here for everyone! P.S. This is also in her cookbook "The Sugar Fix" that you can get through her website - along with other great recipes!

Michele Foster's Delicious Fondant


  • 1/2 cup milk 3 packs gelatin (6 tsp - for reference in case you wanted to 1/2 the recipe) 1 cup corn syrup 3 Tbsp butter, unsalted 3 Tbsp glycerin 2 tsp vanilla (sometimes I use more) dash salt 3-4 lb powdered sugar, sifted (at least once) *note - all tablespoons and teaspoons are level, not heaped (had a question about this from another CC'er)


  1. - combine milk and gelatin & allow to firm
  2. - cook over double boiler until gelatin is dissolved
  3. - add remaining ingredients(except sugar) & cook until butter is almost melted
  4. - cool to lukewarm (I come back to it and stir periodically so it doesn't form a "skin" on the top or get clumpy)
  5. - strain into mixer containing 2 lb powdered sugar (one bag)
  6. - mix slowly until just combined
  7. - use dough hook, add several more cups of sugar, & mix on low until combined
  8. - continue to add sugar until it holds its shape on hook
  9. - turn onto powdered sugar surface & knead
  10. - wrap in oil painted plastic wrap and put in ziplock freezer bag
  11. - let stand for 24 hours before using
  12. I always coat my hands, counter, and rolling pin with shortening when I'm ready to use. I also have powdered sugar on hand to dust with if it seems sticky, to firm it up a little bit.
  13. I had to do it a couple of times to be able to tell when I had added enough powdered sugar. If it is too stiff, I just add a tiny bit of water, and use more shortening on my hands/counter/rolling pin and that helps to add more moisture and flexibility. Be careful when it's mixing not to let it get too hard, or it will be difficult to work with and you'll have to do a lot of "adjusting" to get it the consistency you want it! I would rather it be too soft and be able to add more powdered sugar as I knead. ENJOY!!

Comments (54)

thank you so much, can't wait to try it on my first paid cake! One question, let it stand at room temp, or in the fridge. I want to make it 2 days before i use it, is that cool?
Hi, she reposted this recipe (with some changes made) if you click on the fondant/gumpaste/sugarpaste link at the top it will come up, and this was in the directions: #27.*The sugar and cooking process preserves the dairy ingredients, so there is no worry of spoilage.
Hi, I"m in a crunch and don't have time to order black fondant. (cake needed by sat.) don't feel like paying $20.00 for extra shipping. Can I color this in the mixing process? thanks for your help
i'm making a carrot cake, and covering it with michele foster's fondant, will it be ok if i keep it int he fridge over night, decorate tomorrow, then the person who bought the cake will put it in thier fridge until sat night?
rosey, another version of this recipe say it would be easier to add color during the double boilder part, or when you start to knead it. Just remember it has to sit at room temp for 24 hours before you can use it on the cake! hope that helps
This is a great recipe. I use it all the time. However, I need assistance on how to get the fondant stiff or harder. If I want to have something stand up the fondant is not tough enough to withstand it. I usually have to resort to sugarpaste. But I would prefer to use this fondant. Is there something I can add to the fondant to make it stronger?
If you add tylose to the fondant it will help it harden faster, and it will be stronger. I use this to make figures and flowers.
Approximately what size cake will this cover?
is there any substitute for glycerine, where, i live, it is not available
I forget how much cake this will cover, but it is approximately 4 1/2 - 5 lbs of fondant. I don't know if you can sub anything else for glycerine, but there are places online you can order it.
Does anyone know how long this will keep if I have any leftovers and how it should be stored? I usually use Satin Ice, just wondering if I can treat them both the same way. thanks!
naddia0411, Not sure if you've tried your local drugstore for glycerin, but I found a bottle at Walgreens. After many failed attempts at grocery stores and hobby stores I read a post that suggested going to the pharmacy. Good luck!
You can get glycerine at Micheal's Crafts store, it is in the baking aisle. Could you tell me if this is a good fondant recipe? I just tries a recipe and it was hard to work with and did not cover the cake well. I just want to find a fondant recipe that works. Its hard to get Fondant where I live, and at Micheal it is very expensive.
I think I am going to try this . . . sounds wonderful. What size KA mixer do you need? Will it fit in my 4 1/2 quart?
The sugar preserves it, so you can leave it out some - though I do not have a tested specific time for how long. I personally put it in the fridge in the coldest part and have used it after a month (checked it to make sure it was okay though) and have put it in the freezer and used it after 4 months and it was great! I like to save my little bits of leftovers - they really come in handy when I need a little something for a decoration and don't want a whole batch. I have a 5 qt (or did until the stupid motor blew) so I'm sure it would be fine in a 4.5 qt.
Does anyone know how many cups of powdered sugar this is?? TIA
Hello, I'm new to cake central. I just noticed that someone mentioned buying glycerin at a drug store? I just wanted to mention that I've been told that the glycerin at supermarkets or drug stores could be toxic so your best bet is to get your glycerin from a craft store like AC moore, Micheal’s or a baking supply store. I'm guessing the chemical makeup is different.
If you go to the Pharmacy the Pharmacist should ask you what you need it for (seeing there are different types of Glycerin). If you tell them it's for food use they will sell you the right kind.
How many cups is 3-4 lbs of powdered sugar?
Will this work without a mixer? I don't have a dough hook.
Cake Central › Recipes › Michele Foster's Delicious Fondant