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Thursday, September 6, 2012

Yummy Buttercream Fondant Recipe

 So I just want to share really quick the recipe that I used to make the fondant on my girl's birthday cake. It wasn't that easy to handle (for me) but again, remember, it was my first time making and handling fondant ever! What I think makes this recipe totally worth it is the flavor, everyone ate the whole thing! You usually see people "avoiding" the fondant, because it's gummy or it has a weird fake taste, that's not the case with this recipe.... And Before the recipe just remember that tomorrow we'll have a great featured blogger! You can't miss it... and you can also link up to our "Coffee Party" just by adding (mentioning) "coffee" in any of your posts this week and linking back to us! (our Coffee Friday Button is on the right sidebar if you want to use it) So here goes the successful, delicious fondant recipe:

Buttercream Fondant Recipe
(Adapted from
Yield: Makes 3 pounds of fondant dough, I used it on two round 9 inch single layered cakes and I had about 1/2 the amount of dough left over.

  • 1 cup light corn syrup
  • 1 cup shortening  (many reviewers used less, I am going to try 1/2 cup next time I make it)
  • 1/2 teaspoon salt
  • 1 teaspoon clear vanilla or almond extract (depending on the flavor of your cake and your taste)
  • 2 pounds confectioners' sugar (sifted)
  • food coloring (I used gel)
  • (Regular frosting to frost your cake before using the fondant, just a thin layer)


  1. In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. 
  2. Divide your dough into balls if you are using different colors, add your food coloring to each,  and knead separately until the color is mixed evenly. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Wrap each colored ball of dough with Saran Wrap and store in an airtight container in the refrigerator for 30 mins. before rolling out.(or you can make it a couple days ahead of time and it will keep well in the fridge)
  3. To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. (you can also use parchment paper and roll it out, many found it easier to transfer the fondant to the cake that way)
  4. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.(I used a flower shaped cookie cutter to make the flowers for the design of my cake)

© Paloma K.

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