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gold crackled fondant

Gold Crackled Fondant

How to make a beautiful gold crackled texture on fondant. This recipe is enough to cover one 6" round cake plus a little leftover. 
Course Dessert
Cuisine American
Keyword gold crackled fondant
Prep Time 13 minutes
Cook Time 10 minutes
Total Time 23 minutes
Servings 1
Calories 3245kcal


Gold Crackled Fondant

  • 1 1/2 lbs fondant
  • 1 tsp confectioners glaze
  • 2 tsp Non-toxic gold or edible gold


Tools Needed

  • Creme brulee torch
    Corn starch duster
    Rolling pin
    X-acto blade
    Fondant smoother
    Chilled Cake
  • Roll out fondant to half as thick as your normally do. Torch the surface of the fondant until it's brown and bubbly. Let cool. 
  • Brush the surface of the fondant with confectioners glaze. Combine your everclear and gold dust to make a paint. Paint over the glaze and let dry fully. At least 10 minutes. 
  • Use a bench scraper to loosen the fondant from the table and then using a rolling pin, roll out your fondant to the desired thickness. The more you roll, the thicker the cracks will be. I like thinner cracks. 
  • Cover your cake in one piece as you would normally or panel to keep the texture more intact. 



Gold crackled fondant is so beautiful on a cake! Learn how to make two ways, traditional and paneled fondant. 


Serving: 1g | Calories: 3245kcal | Carbohydrates: 342g | Protein: 74g | Fat: 180g | Saturated Fat: 14g | Sodium: 224mg | Potassium: 1837mg | Fiber: 20g | Sugar: 272g | Vitamin A: 85IU | Calcium: 401mg | Iron: 12.9mg