It is made from sugar, water, gelatin, vegetable oil or shortening, and glycerol.

Although wedding cakes are traditionally made with marzipan or royal icing, fondant is increasingly common due to nut allergies, as it does not require almond meal.

Rolled fondant includes gelatin (or agar in vegetarian recipes) and food-grade glycerine, which keeps the sugar pliable and creates a dough-like consistency.

The result is a perfectly smooth surface that is well-suited for aesthetic expression, especially for complex shapes, such as large ruffles, that would be difficult to make with a softer icing.

[3] Rolled fondant is very sweet but otherwise is not considered to taste good or to have an appealing texture.