Actually Tasty Fondant Recipe

If you're a fan of cake decorating competitions on TV, you've doubtless seen fondant used more times than you can shake an offset spatula at — despite the fact that no-one seems to like the taste of it. Well, recipes developer Susan Olayinka is up to the challenge of creating a fondant that's as flavorful as it is decorative, and we think she nailed it with this one. While she says the recipe "is perfect for anyone who loves the taste of fondant but doesn't want to purchase it," we'd say it's even better for those who do not love the taste of fondant but like the way it looks.

While Olayinka describes her recipe as "quick and easy to follow," it does call for one ingredient that you might have to hunt around for (or buy online): glycerin, something Olayinka explains "helps to keep the fondant moist and pliable." She does say that if you can't find food-grade glycerin, you could try using more corn syrup or else adding some honey, but notes that "these substitutes may change the taste and texture of the fondant." To make a fondant that's both tasty and workable, however, you'll want to follow Olayinka's instructions exactly — your decorated cakes will surely thank you for it.

The main ingredient in this fondant is powdered sugar, but you'll also need a little bit of butter, milk, vanilla extract, and corn syrup, as well as the aforementioned glycerin. If you'd like to color the fondant, Olayinka recommends using gel or paste food coloring, cautioning that "liquid food coloring can make the fondant too wet and difficult to work with."

"The butter is a special ingredient here, it helps the fondant's texture by keeping it pliable and smooth," Olayinka explains. "It also helps in the taste by allowing it to remain sweet with a light buttery flavor."

Sift the powdered sugar, then measure out the amount called for in this recipe. Stir in the melted butter, milk, glycerine, corn syrup, and vanilla extract until smooth.

Dust a work surface with powdered sugar (just a light coating), then roll out the fondant until you have an even sheet. Depending on what you're using the fondant for, you may want a different thickness, but Olayinka says that she rolls hers out to about ¼ inch.

One easy way to shape fondant is to use cookie cutters. This is what Olayinka recommends, telling us that her preferred method "create[s] flat shapes that are easy to work with." She does say, though, that you can also roll or sculpt the fondant into whatever you need for your proposed decorating project, or you could use a flat sheet of fondant to "wrap" a cake in lieu of frosting.

Olayinka says that unused fondant should be stored at room temperature, warning that refrigerating it "can make it hard and difficult to work with." She does say, though, that if kept in an airtight container, it should last up to 2 weeks.