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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. 
4.95 from 20 votes
Prep Time: 13 mins
Cook Time: 10 mins
Total Time: 23 mins
Serves: 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 (162%) | Carbohydrates: 342g (114%) | Protein: 74g (148%) | Fat: 180g (277%) | Saturated Fat: 14g (70%) | Sodium: 224mg (9%) | Potassium: 1837mg (52%) | Fiber: 20g (80%) | Sugar: 272g (302%) | Vitamin A: 85IU (2%) | Calcium: 401mg (40%) | Iron: 12.9mg (72%)