Rolled Buttercream Fondant

adapted from: http://allrecipes.com/recipe/rolled-buttercream-fondant/
Yield: 3 pounds. (1/3 of the recipe can cover a 9-inch round one-layer cake)


1 cup light corn syrup
1 cup shortening
1/2 teaspoon salt
1 teaspoon clear vanilla extract
2 pounds confectioners' (icing) sugar
Food coloring gel or paste from Cake Craft (important note - they have since been bought out by Chefmaster, unsure if their products are allergy-safe)


In a large bowl, stir together the shortening and corn syrup.
Mix in the salt and vanilla flavoring, then gradually sift (don't dump) 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. If the dough is sticky, knead in more confectioners' sugar until it is smooth.
Optional: Add food coloring paste with a toothpick and knead thoroughly.
Store in an airtight container in the refrigerator.


  • Prepare a few days in advance and refrigerate.
  • Very messy - wear apron and nitrile gloves when kneading!
  • The more you knead, the better and smoother the texture. 
  • Don't be tempted to add too much powdered sugar because its more prone to cracking. It takes practice
  • Be very accurate on measurments to get the right consistency.

How to get it on the cake

  1. Leaving it to chill for at least 2 hours can help avoid the greasy texture.
  2. If not already colored, add food coloring paste with a toothpick and knead thoroughly.
  3. For the fondant to stick to the cake, you have to put a thin layer of frosting on the cake first.
  4. 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.  Roll the fondant between sheets of wax paper and then reverse roll it onto the rolling pin with a layer of wax paper on the fondant.  You can rolled it off the roller and then peel the wax paper off. 
  5. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.
  6. If final effect is too greasy, brush with powdered sugar 

Buttercream icing

adapted from: http://www.wilton.com/recipe/Buttercream-Icing


1/2 cup palm oil (hard to find in Canada, can also use solid vegetable shortening)
1/2 cup vegan dairy free margarine (at time of update, Becel Vegan seems ok if not contaminated with previous use)
1 tsp clear vanilla extract
4 cups sifted confectioners' or icing sugar (approx 1 lb.)
2 tbsp liquid of choice (espresso, mango juice, rice milk, water, etc)
Makes: About 3 cups of icing.


In large bowl, cream palm oil/shortening and margarine with electric mixer. Add vanilla.
Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
Add liquid of choice and beat at medium speed until light and fluffy.


  • Keep bowl covered with a damp cloth until ready to use.
  • For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
  • For thin (spreading) consistency icing, add 2-4 tablespoons light corn syrup, water or liquid of choice.
  • For stiff consistency, replace margarine with an additional 1/2 cup palm oil/shortening.