Essential Tips for Working with Fondant on Cookies & Cakes

Fondant gives cookies and cakes a smooth, clean finish, and it can be cut, stamped, moulded and layered into just about any design. It can also be frustrating when it cracks, sticks or dries out. Most of those problems come down to a few basics, and once you’ve got them right, fondant becomes much easier to work with.

1. Use Good Quality Fondant

The fondant you choose makes a big difference. Cheaper fondant can be hard to roll, tear easily or dry out too quickly.

• Brands to try: Bakels, Queen and Satin Ice are all reliable and easy to find in Australia.
• For cookies: Choose a fondant that stays soft and flexible but still holds its shape once cut or stamped.

2. Keep Your Tools Clean and Dry

Fondant picks up dust, crumbs and moisture very easily, and it all shows on the finished surface.

• Clean your tools before and after each use.
• Wipe rolling pins and mats with a dry cloth. Any moisture left behind will make fondant sticky.
• If fondant becomes too sticky, let it rest for a few minutes before rolling.

3. Knead Fondant Before Using It

Kneading warms and softens fondant, which helps prevent cracks and air bubbles.

• Knead small sections at a time with clean, dry hands.
• If fondant is too firm, microwave it for 5 seconds at a time until it softens.
• For large batches, a stand mixer with a dough hook saves your hands.

4. Dust Your Work Surface Lightly

Fondant sticks to surfaces easily, but too much powder will dry it out.

• Use cornflour or icing sugar, and only a light dusting.
• A silicone mat helps reduce sticking without extra dusting.
• Go easy on cornflour with dark fondant, as it can leave white marks.

5. Roll Fondant Evenly

Uneven fondant leads to thick edges, cracks and air pockets.

• Use a rolling pin with thickness guides so the whole sheet is even.
• Turn the fondant as you roll so the pressure stays even.
• For cookies: Roll the base layer that covers the cookie to 3-4mm, and any top layers or details to 2-3mm.

6. Use Sharp Cutters

Blunt cutters can tear fondant or leave rough edges.

• Use cookie cutters with a clean, sharp cutting edge.
• Use a sharp craft knife for small or detailed cuts.
• Lightly dust cutters with cornflour so the fondant releases cleanly.

7. Stop Fondant Drying Out

Fondant dries out quickly once it’s exposed to air.

• Wrap fondant tightly in plastic wrap and keep it in an airtight container.
• Store it at room temperature, away from sunlight and heat.
• Don’t refrigerate fondant. It sweats when it comes back to room temperature and goes sticky.

8. Fix Small Cracks and Tears

Small cracks happen, and most are easy to fix.

• Shortening: Rub a tiny dab into small cracks to smooth them out.
• Fondant smoother: Gently buff out small marks and imperfections.
• Deeper cracks: Mix a little fondant with a drop of water to make a paste and fill the gap.

9. Watch the Weather

Humidity makes fondant sticky, and dry air dries it out quickly.

• Work in a cool room, away from direct sunlight.
• In humid weather, air conditioning or a dehumidifier helps a lot.
• If fondant is too sticky: Let it sit for 5 minutes before rolling.
• If fondant is cracking: Knead in a little shortening.

10. Practise

Like anything, fondant gets easier the more you use it.

• Start with simple shapes before moving to detailed designs.
• Try cookie stamps or texture mats for easy patterns.
• Don’t stress over small imperfections. Every batch is better than the last.

The Short Version

• Use good quality fondant and knead it before use.
• Dust lightly with cornflour or icing sugar.
• Roll evenly: 3-4mm for the base layer on cookies, 2-3mm for top layers.
• Store fondant wrapped and airtight at room temperature, never in the fridge.
• Fix small cracks with a little shortening.

Frequently Asked Questions

How thick should fondant be on cookies?

Roll the base layer that covers the cookie to 3-4mm. Thinner top layers and details can be 2-3mm.

Can I put fondant in the fridge?

It’s best not to. Fondant sweats when it comes out of the fridge, which makes it sticky and can mark the surface. Keep it wrapped and airtight at room temperature.

Why is my fondant cracking?

It’s usually too dry, either from too much cornflour, being left uncovered, or being an old batch. Knead in a little shortening to bring it back.

Related reads: Common Fondant Problems and How to Fix Them · How to Stop Sugar Cookies Spreading