How To Make Fondant

4.98 from 130 votes
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Fondant is a thick icing used to cover and decorate cakes. Our fondant recipe uses only four ingredients and is easy to work with and color. It also tastes much better than store-bought!

Decorated Fondant Cake with colored polka dots. Fondant roller on the side. Small rolled out pink fondant with circle cutter.

My mom made the most beautiful wedding cake for me when I got married. It was around the time when large, fancy, buttercream-frosted wedding cakes were going out of style, and the smaller, more simple fondant covered wedding cakes were becoming more popular. My wedding cake was covered with a smooth white fondant and then decorated with fresh flowers. Since then, I have loved decorating with fondant, especially for my kids’ birthdays, and this recipe is my favorite. It is quick and easy to make with just 4 ingredients!

What is Fondant?

Fondant is a soft, thick icing that is used to coat and decorate cakes. It is pliable, similar to the texture and consistency of play dough, which makes it easy to work with and shape. This recipe is made by combining marshmallows and powdered sugar. It has way better flavor than store bought fondant and it’s easy to color with food coloring.

Large ball of purple fondant with small balls of teal, yellow, lime green and hot pink fondant. Roller, cutting a smoother on the side.


Ingredients

Surprisingly, there are only 4 ingredients to make this fondant!

  • Mini marshmallows
  • Powdered sugar
  • Shortening
  • Water
Ingredients showing how to make Fondant including powdered sugar, mini marshmallows, Crisco, water and rolling pin.

How to Make Fondant

Fondant is simple to make, and when made correctly, it is also easy to work with when decorating. Here are the steps we recommend to beginners for this easy recipe to be a success:

Start With the Marshmallow Mixture

  • Start with white mini marshmallows. The mini marshmallows work best for melting and mixing. Do not use the colored and flavored mini marshmallows. Coloring and flavoring can be added later.
  • Make sure the marshmallows are fresh! Marshmallows that have been in an opened bag or are past the freshness date will be stale and/or sticky, and the fondant won’t turn out as well. When you purchase the marshmallows, check the expiration date and shake the bag a little to make sure they aren’t all clumped together.
  • Use a glass bowl to melt the marshmallows in the microwave and stir, stir, stir! If the melted marshmallows are still a little lumpy, they will smooth out completely in the mixture.
Mixing bowl of marshmallow mixture to show How to Make Fondant.

Use a Mixer with a Dough Hook

As you reach the needed consistency for the fondant, it becomes thick and more stiff. It is still pliable, but a hand mixer just won’t cut it. Think freshly opened play dough. The dough hook is a life saver! Most standard mixers like Bosch (pictured) and KitchenAid have a dough hook accessory.

Mixed Fondant in a mixing bowl with a hook.

Watch for Consistency

Recognizing when to stop adding sugar and stop mixing is key when making fondant. It is ready to remove from the mixer when the color is no longer glossy and has a matte appearance, and the consistency is thick (again, think play dough).

Kneading the Fondant

Once the fondant is ready to knead and color, be sure to keep your hands and all surfaces lightly covered with shortening. Flour or powdered sugar will make it too stiff. Make sure it is pure white shortening. Butter-flavored shortening or cooking spray has a yellow tint, consequently turning fondant an off-white or yellowish color.

Hand kneading a ball of Fondant with powdered sugar to show How to Make Fondant.

Rolling the Fondant

Use an adjustable long rolling pin or dough roller to roll fondant. Most long rolling pins have thickness rings to get a smooth, even finish. A regular rolling pin works for most projects, however the long rolling pin is an essential tool for projects like wedding cakes, making it possible to roll the fondant into a large enough circle to cover a large cake. It may be worth the investment if you plan to make fondant often. Adjustable long rolling pins can be found at bakery supply stores or on Amazon. This gives you an idea of what they look like.

Rolling out a purple sheet of fondant with a roller.

Covering and Decorating Cakes

Once you have the fondant rolled out and the cake frosted with a layer of buttercream frosting (to help the fondant stick to the cake), covering the cake is easy! First, gently lift the fondant using the rolling pin and lay it evenly over the frosted cake. Next, press the fondant gently around the cake so it sticks evenly to the frosting. Cut off the excess using a fondant cutter or knife. Smooth out the fondant with a flat spatula or a fondant smoothing tool. Shape and smooth as needed. Finally, decorate the cake with fondant designs, ribbons, or flowers. This recipe makes enough to cover three 8″ round (2″ deep) cakes.

step-by-step photos showing how to cover a cake in fondant, including shaping and smoothing and adding decorations

Decorating with Fondant

Fondant is a lot of fun to work and play with when it comes to decorating. It works beautifully on wedding cakes with fresh flowers, and it is easy to color for bright and fun birthday cakes, like the Barbie Cake pictured below. This easy recipe has been used over and over in our family to decorate cakes for special events. Don’t be intimidated – it’s very simple to make! Once you get it down, you will see that the possibilities are endless. Be ready for birthday cake requests, you are about to become a cake boss!

Two cakes made with fondant - a round layered cake with pink and yellow flowers and a Barbie cake.

This Hamburger Cake is a fun cake to make for the hamburger lovers out there. The cheese, lettuce, and onions are all made out of fondant. It’s perfect for BBQ’s, potlucks, or birthday parties. I recently made this with my sons for a Cub Scout cake decorating contest. The scouts loved it!

Hamburger Cake with cookie fries and red frosting.

Storage

Fondant can be made ahead and stored for later use. However, it will dry out, so it is important to keep it in an airtight container. It can also be wrapped completely in plastic wrap. It is not necessary to refrigerate fondant.

Frequently Asked Questions

Are you supposed to eat fondant on cakes?

Fondant is edible. It is also very sweet. Some people love it and some prefer to remove it before eating their cake.

Is fondant hard to work with on a layer cake?

It is always a good idea to practice laying fondant on a cake. As I was learning, I found an extra set of hands was helpful. Practice on single layer cakes and work on getting all the bubbles and bumps out. Once you are comfortable with it, move onto layers.

How does fondant taste?

Fondant tastes like a dense marshmallow, or kind of like the cream filling in an Oreo.

Decorated Fondant Cake with colored polka dots. Fondant roller on the side. Small rolled out pink fondant with circle cutter.

Fondant Recipe

4.98 from 130 votes
Making your own fondant is the way to go. It is easy to work with and easy on the budget!
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Course Dessert
Cuisine French
Servings 24

Video

Ingredients

  • 16 ounces mini marshmallows
  • 32 ounces powdered sugar
  • 4 tablespoons water
  • 1 teaspoon shortening

Instructions

  • Put marshmallows, water, and shortening in a glass microwavable bowl.
    Bowl of mini marshmallows, crisco and water to show How to Make Fondant.
  • Microwave for 20 seconds, then stir. Repeat 4 times. 
    Mixing bowl with melted marshmallow mixture and dough hook to show How to Make Fondant.
  • Pour into a mixer and mix well using the dough attachment. Add in powdered sugar a cup at a time. Mix until the shine is completely gone. You may not need to use all the sugar, just keep adding until it has the consistency of play dough. The final result should not be sticky to the touch. 
    Mixed Fondant in a mixing bowl with a hook.
  • When the fondant becomes too stiff to mix in the mixer, pull the fondant out and knead it on the counter, adding more sugar if needed. Knead in food coloring, if desired.
    Hand kneading a ball of Fondant with powdered sugar to show How to Make Fondant.
  • From this point, you can roll the fondant out to place on a cake, cupcakes, or to create something amazing! When working with fondant, keep all surfaces and hands lightly covered in shortening to prevent sticking. 
    Makes enough fondant to cover approximately three round 8" (2" deep) cakes.
    Rolling pin next to three balls of fondant and a flattened out sheet of fondant.

Notes

  • This recipe makes enough to cover three 8-inch cakes (2″ deep).
  • Fondant can be made ahead and stored for later. Wrap it well in plastic wrap or keep it in an airtight container at room temperature.
  • Practice placing your on single-layer cakes before attempting layer cakes. Placing fondant and smoothing it out takes practice!

Nutrition Information

Calories: 209kcalCarbohydrates: 53gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 16mgFiber: 1gSugar: 48gCalcium: 1mgIron: 1mg

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About the author

Emily Walker

Emily lives in Meridian, Idaho, with her husband, Beau, a physician assistant, and her three incredible children: a son and two daughters. Travel is one of her favorite ways to experience new cultures and cuisines, and she has a love for all things Disney.

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Comments

  1. 5 stars
    I can’t believe how easy it was to make fondant!! This recipe was
    perfect, easy to follow and turned out better than store bought. I did have to use additional powdered sugar due to the high humidity today, but the guidance about making it play dough consistency. was spot on! Thank you for sharing this recipe!!

  2. 5 stars
    I don’t have a big mixer, just a hand mixer and it doesn’t have that hook beater. Can I still use the hand mixer to a point and switch to hand beating. I read in another article that can be done. Also, I want to make ruffles to go around the cake, will the ruffles hold up. Thank you

    1. Yes, you should be able to hand knead the fondant after it has come together and be just fine. For ruffles, yes they should hold up just fine, however, depending on your kitchen temp and humidity the fondant may not hold its shape as well. Have some “Gum-Tex” (aka Tylose Powder) on hand so you can add it to the fondant if needed. This will make the fondant dry faster but will also help it hold its shape better. When I am making small, delicate ruffles, I usually go for thick royal icing or buttercream frosting because they are less temperamental when it comes to holding their ruffle shape than fondant. I hope this helps!

    1. We haven’t had great results when freezing fondant. The condensation from freezing and thawing changing the consistency of the fondant. It can also become brittle in the freezer.

  3. Hi. I want to attempt to make this. I was wondering if I could use coconut oil? And how much should I make to cover a sheet cake?

    1. We have not tried it with coconut oil, so I can say how that would turn out. How big of a sheet cake are you making?

  4. 5 stars
    Just wondering if you put icing on before you put the fondant on the cake? I’m trying to make a Bluey cake for my daughters first birthday. I just got done with chemo so ordering a cake isn’t in the budget! But I have been making my own homemade cakes and icing lately but having really gotten the taste amazing yet. Although I have tried quite a few different recipes that claim they’re the best.. 😂 I’m going to see what your cakes taste like though. Thank you!

    1. as far as taste it is like really sweet marshmallow but my sons like to torch their frosting because it has a roasted marshmallow flavor. It smells great torched. You may have trouble with the flavor because of the chemo tho. That can be a side effect.

  5. 5 stars
    This worked amazing! First time success at fondant and such a simple recipe! Used less sugar than called for and microwaved shorter amount time (did it by the book and it was overdone a bit, so added in a teeny bit more to loosen it up). Making North Pole stamps with the fondant! Merry Christmas!

  6. This seems like a super quick easy recipe! Definitly gonna gibe it a try for mt daughters christmas party tomorrow! Question tho.. What if you dont have the dough attachment? What would work in place?

  7. i’m going to try this recipe to secure edible logo toppers for my client holiday orders. i’m curious of the yield for this recipe – 1x = 24 servings ? 24 cupcakes? 24 cakes?
    i only need 50 spoonfuls. any suggestions?
    thank you!!

    1. Sorry for the confusion – serving size is hard with fondant. This makes enough fondant to cover one double layer 8-inch cake. You might need to double the recipe!

  8. 5 stars
    First try at fondant and was amazing! My 10 year granddaughter wanted to make her own birthday cake with fondant flowers. Was so beautiful

  9. 5 stars
    The flavor, cost and ease of this recipe is great. It worked perfectly to build a pancake stack looking cake. Thank you so much for posting this!

  10. I just wanted to say, with the answer that your recipe doesn’t contain gelatin and instead contains marshmallows, the person might be asking because they’re vegan and gelatin is an animal product, or due to a gelatin allergy. In which case, marshmallows themselves contain gelatin.
    I wonder if you can make fondant using vegan marshmallows, or if you would need to use a different technique to get a similar result.

    1. Thanks for making that point! We haven’t tried it with vegan marshmallows, but we’ll keep the post updated if we do!

  11. This recipe looks great – I’m attempting fondant for the first time to make my kiddo’s bday cake (Spiderverse theme…wish me luck!). Can I assume that using a double boiler on the stove to melt the marshmallows is also acceptable or is it best to use a microwave? Also, I’ll need to make some black, red and possibly blue fondant. Will this recipe stand up to that much food coloring?
    Thank you!

    1. I haven’t tried double boiling the marshmallows – we always use the microwave and it turns out great. It should hold up really well to food coloring! We like to use gel food coloring for the best results.

  12. It’s my first time making this recipe. I’m trying to roll the fondant with a lite coating of shortening it sticks to the rolling pin. Then I add a bit of powdered sugar to avoid it; it helps a bit. Then I roll it out and it starts cracking. What have I done wrong or what can I do to adjust?
    I had to add more powdered sugar since mine was still shiny and sticky on the mixer. Till I took it out and started kneading it and adding a bit more sugar it finally got to the consistency I needed.

    1. I’m sorry I don’t think I understand the question – was the fondant too sticky or too dry?

    1. 32 ounces of powdered sugar is about 908 grams. 16 ounces of marshmallows is about 454 grams. I hope this helps!

    2. FYI in your FAQs about Fondant it says, “Is there a way to make cake fondant without using gelatin? Yes! Our recipe does not require gelatin and instead uses marshmallows.” However, traditional marshmallows, including the ones linked, do contain gelatin, which makes this statement incorrect. Along those lines, I wonder if the recipe would still work with vegan, gelatin-free marshmallows, such as Dandie’s. https://a.co/d/ib13MjW

      1. We haven’t tried making it with vegan marshmallows so we can’t say for sure. Let us know how it turns out if you try it!

  13. Would it be best to halve this recipe if I’m only needing to make a decorative treasure map for a 9×13 cake?

  14. 5 stars
    Omg so easy and to make from scratch is so much better
    This web site is so prefect
    Thank you for making cooking so easy

  15. Hi there! I am wondering how this dries and if it can be used for decorative elements, disks for cupcakes for example? Thanks!

    1. It is very soft and stays fairly soft when it dries. I don’t think it would work for discs.

    1. I would slice it or cut it with a cookie cutter and then attach it to the cookie with a little bit of buttercream or icing.

  16. How many ounces of fondant does this receipe make? I want to decorate a topsy turvy cake and I think I need about 8 lbs – is this cheaper to make or should I buy already made fondant?

    1. I’m not sure of the exact ounces this makes but it should be enough to cover 2 9″-round cakes. It really depends on how thin you roll it. Hope this helps!

  17. Hi,
    Thanks for the tips on the four ingredient fondant but where is the recipe ingredient amounts please.

    Thank you

    1. The amounts are at the bottom of the page in the recipe card. If you click “Jump to Recipe” at the top of the page, it will take you right to it!

  18. 5 stars
    Made this for my granddaughter’s 19th birthday cake. Never made fondant before! I mixed and colored; she cut out and placed it on the cake. It was a great hit. The only modification was I added almond extract. The kids at the party ran up to her and said her fondant tasted like cookies!
    Already have requests for more granddaughters’ cakes. Thanks for an easy and great tasting fondant.

      1. Sorry I just saw this – I think it was about a half teaspoon? I don’t know that I measured – just added and tasted till it seemed to taste good.

    1. This recipe makes enough fondant to cover one 8-inch round cake that’s 4 inches high or one 10-inch round cake that’s 3 inches high. For a 10 x 10-inch square cake or a 9 x 13-inch sheet cake, you will need to double the recipe.

  19. I want to make a dummy wedding cake for my anniversary. If i wanted to add embellishments (like dog footprints up the side of my cake covered in fondant) could i do the prints with fondant and if so, how would I stick it to the cake?

    1. Yes you can do the dog prints with fondant! You can stick them to the cake with a little bit of regular icing, like buttercream.

  20. This was interesting to make for the first time. But it took more than a bag of powdered sugar for it to lose the stickiness.

    1. This recipe makes enough fondant to cover one 8-inch round cake that’s 4 inches high or one 10-inch round cake that’s 3 inches high. For a 10 x 10-inch square cake or a 9 x 13-inch sheet cake, you will need to double the recipe.

  21. Hello! I am making chocolate covered cherries. Will this fondant liquify if I soak my cherries in rum?
    Thank you!

  22. Are you able to use a hand-held mixer? We don’t have a stand mixer at home. also please respond quickly as I need to know as I need to make fondant for a class project.

  23. 5 stars
    I was so nervous to make fondant, but I managed to follow the recipe, step by step, and made a cake to decorate with. My daughter helped me with some designs. This was so fun I’ll definitely have to try this again!

  24. 5 stars
    I am no expert in fondant, but you have made it so easy & fool proof! Love all the different ways you can use it on dessert!

  25. I would like to use the fondant to make cut out rocking horses for cupcakes. Is this recipe what I would use? If so, how far ahead can I cut out the rocking horses and how would I store them until the day before event? Thx

    1. Are you cutting them out with a cookie cutter? The fondant won’t be strong enough to stand up on its own unless it is a little thicker. Fondant can keep for 1-2 months at room temperature. Just make sure to cover it in a little bit of shortening and plastic wrap and store it in an airtight container.

      1. No you can’t use regular table sugar to make this recipe, it calls for icing sugar or powdered sugar for a reason, regular sugar wouldn’t dissolve enough and you would end up with very grainy fondant, and your looking for a very smooth texture..

    1. Common white sugar only comes in two main types, granulated or powdered. The Domino brand sells both, so not sure what you are asking.

  26. How do you store the fondant once made or placed on the cake? I’m new to fondant. And how long could you make this in advance and how to store ? Thanks so much!

    1. You can store fondant wrapped in cling wrap at room temperature in an air-tight container if you are going to use it within a couple of days. If you are making it farther ahead in advance, you can store it in the fridge or even the freezer. Just make sure to let it come to room temperature and then knead it again until it is soft before using.

      1. What can I use to stick fondant together. I’m making a cake topper and I have to stick few pieces together

        1. There are a few things you can use to get fondant to stick together. Wilton recommends using their piping gel. You can lightly moisten the pieces with water to get them to stick together. Or you can make a “sugar glue” by microwaving a small amount of fondant with some water. See instructions here: https://rosebakes.com/make-fondant-sugar-glue/

    2. It works out much better if you wait to add coloring into the fondant until after it has uniform color and texture (no longer glossy). Before then you will want to look at the color and texture to tell if more sugar is needed, and to gauge when it’s mixed well enough.

  27. Hi! I am making a cake for my moms birthday and I was wondering if it would be fine to use bigger marshmallows instead of mini ones? And also if I could add food coloring to it? Thanks for your help!

    1. We haven’t tested this recipe with the bigger marshmallows so I can’t give you an accurate amount or weight. I’m not sure if it will turn out the same. As for food coloring, absolutely! Make sure you use the premium food coloring that you can find at Hobby Lobby or any craft store that carries cake-making supplies. You don’t want to use the watery stuff from the grocery store. Hope this helps!

    1. I want to make flowers with the fondant can I use this recipe to make them and can I use a cookie cutter with it?

    1. I wouldn’t substitute flavored marshmallows. Some of them have an extra powdery coating that will mess up the fondant. The colors will also come through in the fondant and will probably turn it a brownish color. Thank you for asking!

  28. I am trying to make this for graduation cake for my sisters. It sounds wonderful! I am wondering how much it makes. It says 24 servings, How much is one serving? Could you let me know at my email?

    1. This recipe makes enough fondant1 to cover one 8-inch round cake that’s 4 inches high or one 10-inch round cake that’s 3 inches high. For a 10 x 10-inch square cake or a 9 x 13-inch sheet cake, you will need to double the recipe.

  29. I just used this recipe today. The only question I have is I was hoping for it to be a bit stiffer. It was ready to cone out of my mixer as my mixer was struggling to spin it. It seemed like my shortening made the fondant weak… but it tastes good. It did the job. I just need practice maybe?

  30. 5 stars
    I was actually looking for an easy fondant recipe for my Christmas cake. So glad I found this recipe. This looks easy and only 4 ingredients. Amazing recipe.

  31. 5 stars
    I can’t wait to try this out! I hate the taste of store bought fondant. Thanks for including all the troubleshooting and tips!

    1. I am just starting back with baking my cakes from scratch so I really can’t wait to try my hand at making this easy 4 ingredients fondant

  32. 5 stars
    This is by far the best and easiest fondant recipe! It was perfect for my cakes, but they didn’t turn out as beautiful as yours!

  33. Hi! Thank you! Can’t wait to try this!
    Is there a way not to use a microwave for this recipe?

    Thanks so much ☺️

    1. Yes, you can heat the marshmallows up over the stove. Just be careful not to overheat them and keep the temperature low.

  34. 5 stars
    Super fun! I’ve always wondered how fondant is made, and of course was too lazy to find out until now! Wonderful! My kids would love to play with (and eat) fondant!

  35. 5 stars
    I’ve never worked with fondant before now, and I was surprised how easy and fun it was! Going to be making some fun desserts with this recipe, from now on!

  36. 5 stars
    I loved this recipe, it’s simple but with amazing quality. It didnt crack or even tear apart. It’s very smooth & consistent and the best part, you don’t have to spend so much money on expensive products!

  37. 5 stars
    This is a tried and true recipe that actually tastes good to eat, unlike the commercial stuff that tastes like cardboard. Thanks for the recipe!

  38. 5 stars
    This recipe is an absolute keeper. I haven’t seen a fondant recipe in quite a while, so this is quite unique, too!

  39. 5 stars
    Just happened upon your blog today and I love it! I want to try everything! I have made my own fondant and use it to make cakes all the time. A lot of people I know don't like the super sweet of the marshmallow fondant, but like you I can't stand the store bought. I add some butter and a little almond extract to my marshmallow fondant. I love the taste you get and have had rave reviews. Thanks for sharing so many yummy recipes!

  40. That turned out absolutely ADORABLE! We are actually doing an "Alice in Wonderland" 3rd birthday party as well. I have NEVER used or made fondant before. I will have to give it a try. Could you tell me what exact size and kind of mixing bowls you used to bake the cakes and some further directions. I am SO intimidated with making cakes, not good at it. But I would love to give this one a chance. If you could, could you email me some of those directions? Thank you so much. I always love turning to your blog for great recipes 🙂
    mandyfrazier80@gmail.com

  41. I want to try this. Your photo makes it look worth trying. So plese tell the candle? Where on earth did you find such a wonderful singing candle????

  42. That is the most adorable cake I have ever seen!!! You guys are so creative!!! I'm curious to know if the kids ate the fondant as part of the frosting when you cut the cake… and where did you get the candle?