Kylyssa is an artist who works in a wide variety of media that has included fondant since 2008. She enjoys creating and sharing sweet tips.
Fondant Mini Pumpkins and Gourds
Gourds and pumpkins are great for fall decorations: for Halloween, Thanksgiving, or simply used to celebrate the harvest season. These fondant pumpkins and gourds are easy to make and look great on cakes and cupcakes—or even scattered around a harvest platter. Add a bit of candy flavoring to the sweet modeling media and they make fancy candies as well.
Read on to learn how to make fondant pumpkins and gourds.
All photos by Kylyssa Shay unless otherwise noted.
- Fondant in fall colors such as yellow, orange, olive green and brown
- Waxed paper
- Vegetable oil
- Paring knife
Before You Begin
- Wash and dry your hands well.
- Lay down waxed paper over the work surface.
- Oil your hands generously, including under the fingernails and between fingers (or wear non-latex gloves sprayed with cooking spray).
How to Make Fondant Pumpkins
- Roll a piece of orange fondant or gumpaste into a ball the size you want your pumpkin to be.
- Grease the blade of your paring knife all along the edge and use it to score a line all the way around the ball.
- Score around the ball of orange fondant until you have circled it three times and your ball has six sections.
- Take a tiny piece of green or brown fondant (about half the size of a piece of rice for a marble-sized fondant pumpkin) and roll it into a tapered bullet. This will be the stem.
- Push a dent into the top of your scored ball where the lines cross with a fingertip.
- Press the tiny stem, wide end down into the dent you made in the top of the fondant ball. Set the pumpkin aside on waxed paper to dry.
Repeat all the steps as many times as desired.
Photo Guide: Fondant Pumpkins
How to Make Fondant Goose-Neck Gourds
- Use your greased fingers to roll out a blunt-ended cylinder of fondant in your choice of color.
- Use your well-oiled paring knife to cut a flat end on the piece of fondant.
- Make a small, round ball of another color of fondant, no more than four times as big around as the cylinder you've already made of fondant.
- Using your well-oiled fingers roll out a thin string of another color of fondant long enough to wrap around your ball of fondant three times.
- Wrap the fondant string around the ball so it divides the ball into six relatively even sections.
- Gently roll the wrapped ball of fondant in a well-oiled palm until the fondant string is pressed firmly into the ball and the ball achieves a more egg-like shape.
- Butt the cylinder of fondant into the end of the oval ball where the fondant threads cross on the ball. Apply light pressure to get the pieces to stick together.
- Gently bend the neck of the gourd into the classic goose-neck shape.
- Roll a tiny pinch of green or brown fondant into a bullet shape about half the size of a grain of rice for a fondant gooseneck gourd with a base the size of a marble. This will be the stem.
- Press the stem, wide end down, into the top of the fondant gourd to finish. Set aside on waxed paper to dry.
Photo Guide: Fondant Goose-Neck Gourds
How to Make Fondant Yellow Gourds or Butternut Squash
This technique can be used to make those blobby yellowish gourds from fondant or gumpaste or it can also be used to make butternut squash which look somewhat similar.
- Using well-greased fingers, roll out an oblong of yellow fondant in the size desired.
- Pinch the oblong of fondant as shown anywhere from a half to a third of the way to the end.
- Smooth the pinched area with greased fingers until it is shaped like the gourd or squash of your choice.
- With well-greased fingers roll out a tiny piece of green or brown fondant into a tapered cone shape. This will be the stem.
- Press the fondant stem into the top of gourd body and set aside on waxed paper to dry.
How to Make Squat Green Gourds
- Using well-greased hands roll out a small ball of green fondant approximately the size you'd like the finished gourd to be.
- Roll out a thin string of lighter or darker green fondant long enough to wrap around your ball of fondant three times.
- Wrap the fondant thread three times around the ball crossing at top and bottom. This will make six separations on the ball. Gently roll the ball in your well-greased hands to press the fondant thread into it.
- Gently press in the top and bottom of the gourd body with your greased fingertips to return it to a roughly round shape with a dented top and bottom. The dents you create should be at the two crossings of the fondant thread.
- Roll a piece of brown or green fondant or gumpaste into a tiny blunted cone shape about half the size of a grain of rice for use on a marble-sized gourd. This will be the gourd's stem.
- Press the fondant stem into the top of the gourd body and set aside to dry on waxed paper.
Photo Guide: Squat Green Gourds
© 2010 Kylyssa Shay