I’m easily distracted. If I see geese on the side of the road while driving, heaven help me… A cat? The world could just melt away. My kid throwing some irresistibly cute face at me when I’m supposed to be lecturing about not smearing peanut butter in the heater vents? Forgotten.
And that explains why so little has been accomplished as of late since I’ve started playing with gourmet fondant recipes. It’s not easy for me to refocus once I get my mind around experimenting and pushing the limits with a recipe or technique. But that has lead to some pretty awesome discoveries…
Especially my Gourmet Vanilla Bean Bourbon Fondant and my Gourmet Real Strawberry Fondant. These fondants are homemade beginning with this recipe from Artisan Cake Company and then tweaked to take “meh, it’s fondant” to “WOW! That’s fondant?!?”
But this newest addition to my Gourmet, Homemade Fondant Recipe collection is Blueberry (with a hint of almond)! And before we go a step further, can I tell you that the color you see is 100% natural?!?! No food dyes of any kind in there. Just blueberries. No wonder they stain your shirt… Those things are potent!
Let’s also address the specs from the berries… So what? Au naturale is in style and to be able to tout that you have gourmet, homemade naturally colored and flavored fondant will win over even the pickiest of fondant critics. Seriously, this stuff is snackable! I’ve been asked about the specs and if they make the fondant tough at all…
Nope. This fondant stays soft and supple and is beautiful for covering with (draping or paneling)! I have a couple tips at the bottom of this post as well…
That kind of looks like a goose laying down.
*sigh* See? Goose = Kara distraction…
I have a secret… The blueberries are natural, organic, and freeze dried (not dehydrated - they will not work the same). When ground into a fine powder with a spice grinder or coffee grinder they are easily incorporated into the homemade fondant recipe and result in a stunningly beautiful and mouthwateringly delicious accompaniment to your cakes.
Blueberry fondant and lemon cake? They are best buds.
So this is how you go about making this magical stuff…
First click here and check out this recipe for homemade fondant. It’s from Liz Marek of Artisan Cake Company and it’s the base for all of my gourmet fondants that you’ll be introduced to. Her Youtube video is below, but definitely visit her website for more great stuff! All of the flavor inclusions I supply for you are in addition to the standard recipe laid out on Liz’s blog and my notes below will show you when and how to add these flavoring components.
Blueberry Almond Gourmet Fondant
- 1 package natural, organic freeze dried blueberries (pulverized to a powder in a spice grinder)
- 1.5 tsp natural almond extract or emulsion
- 1 extra teaspoon water
- 2 Tablespoons corn syrup (necessary for pliability – yes. necessary)
Pulverize your blueberries before anything else and immediately sift them with your powdered sugar, just like with my gourmet strawberry fondant recipe. They should be placed in the sifter at the same time as the sugar so they fully incorporate and to prevent the blueberry powder from clumping.
Add the almond, additional water, and corn syrup to the liquid part of the original recipe.
*Tip – make this at least one day ahead so the flavor and color has time to develop. You’d be AMAZED at how brilliant this flavor is and how rich the color!
**Tip #2 – Roll this out then use the underside (the side that was against your table) to be the top/outer finish to the cake. It’s smoother.
Lastly, come back here and share your creations with me. Tell me how your used these delicious fondants and what cakes you paired them with. They are going to change the way the cake world (and cake eating world) sees fondant. Be part of the #fondantrevolution!
If you love this idea and this recipe please share it! Click one of social buttons and Pin it, Facebook it, or send it over to Yummly. Share the fondant-y love!
Really love the idea of using the fruit not only to flavor but also to color the fondant. Have never been a fan of using a lot of food coloring so this is perfect.
Totally agree Goreti
Not a big fan of food colouring either. Try to be as natural as possible..
Can’t wait to try it! I think it would be great on a lemon cake. Thanks for sharing.
Genius, Kara!! I’ve done this with vanilla beans, but never thought to incorporate fruit into the fondant for an au natural flavor and look!! Just love it!! Can’t wait to try!
You will be addicted!!!
This looks crazy good! I needed a new idea for a work cake competition so may give this a go. Have you melted the Wilton fondant without a microwave (I don’t have one) so thought maybe an oven for a bit? Any thoughts welcome �?�
Thank you for sharing your secret recipe and tips and techniques
Honestly, you don’t even need to warm it. The new Wilton formulation is super soft straight out of the package that you’ll be fine with warming 🙂
Frida says
I only have natural blueberries, no dehydrated not frozen just plain fresh blueberries, how can I make this fondant with them?
Hi Frida, I’m afraid you can’t.This requires freeze-dried (not dehydrated) blueberries.
Yoahana Gomez says
Is that a specific kind of rolling pin you use?
I like a straight wooden pin. No curves, no handles 🙂
Karen says
Hi this looks great. What size cakes will it cover please?
Hi Karen, if you follow the link to the main recipe at Artisan Cake Company Liz should have the specs for the recipe listed there.
Genius! Can’t wait to try it with dehydrated kiwi and mangoes. I’m curious to see what how the colors will turn out. Thank you for sharing.
Lisa says
Looks brilliant! How long does it last for? Trying to work out how long before hand I can make it for an October birthday (close to 40�?)
Will go great on a dolly vardent cake!
A week or so will be fine so it’s fresh. I’ve had mine since I made it more than a month ago and the softness and texture have not changed.
Would any frozen package in the grocery freezer isle be considered freeze dried? I’m sorry not familiar with the term, I usually buy the fresh blueberries.
Hi Erika! No, frozen is not that same as freeze-dried. Freeze-dried would be found in the regular aisles of the grocery store. No refrigeration. Try clicking on the word blueberry in the ingredients above. It will take you to the product I use one Amazon.
Ronda says
Yummo! Unfortunately I bought fresh blueberries at the store, like 10 minutes ago, hoping your website would be back up tonight! lol! If I throw them in my dehydrator, do you think that would work?
Unfortunately no. Dehydrated fruit is significantly different than freeze dried fruit. Freeze dried has zero liquid whatsoever; dehydrated is still sticky and chewy with moisture. When your pulverize freeze dried, it turns to a fine powder. When you try to do that with dehydrated, it become a paste.
Ronda says
Thank you, Kara! I appreciate your response. I cannot wait to try this!
Catherine says
Oh wow, I’ll definitely be trying this!! Thank you for posting!!! To clarify, how much water in total do you use? 🙂
All of my listed ingredients are in addition to what is listed in the original recipe at Artisan Cake Company.
Kacy says
How neat. I am not a fan of the texture or flavor of fondant at all, even homemade. So I may have to try this to see if I like it better.
Kim says
How much powdered sugar? I see you mention it in instructions but don’t see amount needed in ingredients section.
You need to click over to Artisan Cake company to get the full recipe. 🙂
Brittany says
I was so excited to make this recipe, but the color was more of a pastel purple. Not sure what happened. Any ideas?
Hi Brittany! Can you tell me what brand of Freeze dried berries you used? And did you use a full recipe for the fondant? And how many bags of berries did you powder? (I’m full of questions… I know 🙂 )
I’m going to be making this for a girls weekend away. I’m going to put it on a lemon cake 🙂 Will post a pic on your Facebook page if it all comes together #fondantrevolution
Great idea!!! Have fun on your get away and I look forward to seeing a picture when you return 🙂
It turned out great. I made a lemon drizzle cake, with lemon buttercream and your amazing blueberry fonand great combo! But I can’t upload a photo :-/
Yay!!! I’m glad you made it 🙂 You can upload a photo on my Facebook Page: http://www.facebook.com/karascouturecakes
jeffy says
Wow this is so cool �?� can we use same amount of raspberry instead of blueberry?
Hi! I haven’t tried raspberry and I have to be honest, each fruit behaves differently because of the chemical makeup that remains when they freeze-dried. However, my instinct would be to substitute it 1:1, equally, to try it out. Let me know how it goes when you do test it out!
Monique says
OMG, I have wondered so many times, how to do this exactly, thank you for the technique, and will there be an adverse effect for adding the gel color with the flavoring, that is the freeze dried fruit, and I hope you keep up the flavor choices , thank you again.
You shouldn’t have any issues with adding gel colors. Just the same precautions as usual… Don’t add too much or it will get soupy and unmanageable.
Carmen says
OMG! Kara. I tried Making LMF for the first time and it was a breeze. No mess, manageable and oh so delicious. I converted a few BC only customers. Thanks for the tip. Eternally grateful. CLK.
Nazli says
Hi Kara, everytime I try to open the link for the blueberry fondant I get the mashmallow video,is it another way to open it,,it looks fantastic and I really want to try it
Hi! Which link are you referring to? Can you tell me the exact highlighted text that has the wrong link in it? If it’s the video for how to make the base fondant that’s what you need to start with for the additions in my formula. The LMF is a marshmallow based fondant that I’ve added my own ingredients to. The video isn’t for my blueberry fondant - but it’s the base for my recipe.
Adele says
I am having the same issue finding how to make it, all the links I click on above bring me to the marshmallow fondant recipe. Can you tell me exactly what you used? If I go by the marshmallow fondant recipe, what do I leave out/sub to make this? Really want to try it - but really want to get it right the first time �?� Thanks!
Hi Adele, you need to follow the LMF recipe as she describes and adjust for my flavor additions as specified in my instructions above.
Hi Kara.. I finally got my freeze dried blue berries… what else can I use to pulverize them since I do not have a coffee grinder? could a Blender or food processor work?
Jenna says
I am about to make this recipe and I was wondering if it gets refrigerated after its on the cakes, does it sweat and get sticky? Should I not refrigerate it?
It behaves like any other fondant. For some people it will get stickier than other depending on your climate and you kitchen. If you usually get sticky fondant, than this will likely do the same.
Erika says
Corn syrup is not natural, is it possible to use organic maple syrup or raw organic honey instead?
Corn syrup is in fact considered natural as per the FDAs longstanding definition and guidelines. But I understand the want to omit it from recipes when it’s able to be done. My instincts are that honey would be your better option as organic maple syrup is much more fluid.
norma says
1 package natural, organic freeze dried blueberries (pulverized to a powder in a spice grinder)
1.5 tsp natural almond extract or emulsion
1 extra teaspoon water
2 Tablespoons corn syrup (necessary for pliability – yes. necessary)
question : are these all the ingredients i need
Nope. Follow the link in the blog post. Those items are added TO the original recipe.
Heather says
Is there a good substitution for the corn syrup? My son is very sensitive to it.
Hi Heather! You can use glucose, but it may be too close. You can also try honey as it will behave the same in the recipe, but it will impart a honey flavor.
Judy Dunnett says
You are a genius ! I don’t particularly like fondant, have been waiting to try this for some time. With Thanksgiving just around the corner I’m sure it will be a hit.
Do you have a favorite spice blender, I looked on Amazon and was overwhelmed by all the different kinds.
Thanks for all the wonderful info.
This is the one I use and I love it: http://amzn.to/2g0kdWd 🙂
Adela Santiago says
EXCELLENT idea!! I want to try it so bad! But I can’t find the dry frozen blueberries, just fresh blueberries. Can I buy dry blueberries and freeze them? Also, I can’t find a spice grinder here. Can I use a coffee grinder?
Hi Adela! Freeze Drying isn’t the same as freezing. It’s a process to remove all moisture - father than dehydrating. These need to be purchased. You can get them here: http://amzn.to/2jIet2p
Hi my names Micheal
Can anyone advise me as to where in the uk I can buy corn syrup please, is there another syrup that can be used as a substitute that works as good as corn syrup
Hi Michael! In the UK and AUS I think it’s referred to as Golden Syrup. But you can also use glucose which I believe is more common there.
Esther says
Hi Michael, I’m in the U.K and buy corn syrup from our Amazon. Personally I wouldn’t use golden syrup, glucose is the closest thing we have. I use corn syrup to make modelling chocolate as well. We don’t really have anything that works quite as well as corn syrup.
Can’t wait to try this recipe!
Awesome tip, Esther! Thank you 🙂
Cathy Wanat says
Kara, How many packages of the freeze dried blueberries per batch of MMF do we use? it is only 1.2 ounces seems like it needs more than one. Thanks, Cathy
Hi Cathy! My recipe is sound. And I don’t use MMF for my recipe, I use LMF. All instructions are precise.
Enas says
I like �?��?��?��?�
Chocolate Expressions says
This is beautiful !!
Christina says
Can corn syrup be substituted with Agave syrup?
Hi Christina! Nope. They are not the same.
Ruqayya says
Hey this is amazing cannot wait to try it. I am seeing Freeze frozen in the supermarket as opposed to freeze dried. Can this work?
I don’t know what that refers to. I’m not sure what the process is. If it doesn’t say “dried” I would be cautious. You’ll find these fruits on the dry shelf generally in the baking aisle. They aren’t frozen foods. But if they seem dehydrated, that is not what you’re looking for.
Vee says
Hello Kara we don’t have dried blueberries here in Italy. Can i substitute it with fresh blueberries?
Hi Vee! No, only freeze-dried. Fresh will not work.
Love
Andrea yajoceya says
Ho wooow! Beautiful job! Thanks a lot for the tips.
Thanks, Andrea! Sharing my tips and tricks is the basis of my blog. Sharing is caring after all, right?
Hi Kara I love the recipe. I will be making it for a wedding in a few weeks and I’ve never done it where it will be in a warm climate (90 F outside wedding). Will it hold up? Also what about if I freeze dried pineapple and used that ? Or would the acidity in the fruit throw the recipe off?
Hi Kate! It will hold up just like any other fondant in warm weather 🙂 You’ll be fine. As for the pineapple, I do have a gourmet pineapple fondant recipe available! It’s a different base, but it will most certainly hold up for you. You could just sub out pineapple, but you might find you need a bit more for flavor as it can be subtle.
Mimi says
I didn’t see sugar as an ingredient
Hi Mimi! You need to click the link to the original base recipe. My ingredients are only the additions to the original. I won’t publish the full original recipe on my page because it doesn’t belong to me. Her recipe has it listed.
Melissa says
Can you use Vegan marshmallows for the fondant?
Hi Melissa! I haven’t tried, though I know agar agar is sed and behaves differently than animal gelatin. If you try it be sure to stop by and let me know how it went!
Andrea says
Hi Kara you are great thanks for the amazing recipe I have one question only can I add the color and flavor to premade fondant (I don’t have enough time to prepare the fondant from scratch) do you think that can work I want that great color and flavor please let me know 🙂
Nope. It won’t mix the same and the powder needs to have the recipe adjusted for.
Andrea says
Thank you for your response!! Have a great week 🙂
Can’t wait to try this! Sound gorgeous. I just need to figure if I can print it !