Fondant Recipe

Why This Homemade Fondant Works

There are a lot of fondant recipes out there, but I keep coming back to this one because it is simple, reliable, and beginner-friendly.

• It only uses a few ingredients
• It tastes much better than store-bought fondant
• It is soft and pliable, so it is easier to roll and shape
• It works well for covering cakes and making decorations
• It is easy to color for birthdays, weddings, showers, and themed cakes
• It can be made ahead, which makes party prep easier

What I like most is that this fondant is not just pretty, it is practical. I have used it for celebration cakes when I needed a smooth finish, and I have also used it for simple cutouts and decorations when I wanted something fun without making the whole process more complicated.

Ingredients You’ll Need

• Mini marshmallows: These melt down into the base of the fondant and give it that soft, smooth texture.
• Powdered sugar: This adds sweetness and helps build the structure of the fondant.
• Shortening: This keeps the fondant pliable, soft, and easier to knead and roll out.
• Water: Just a little helps the marshmallows melt smoothly.
• Gel food coloring: This is optional, but it is perfect for coloring fondant without making it too wet.

Ingredient Additions and Substitutions

• Regular marshmallows: You can use regular marshmallows instead of mini marshmallows, but I recommend cutting them into smaller pieces first so they melt more evenly.
• Gel food coloring: I strongly prefer gel food coloring because it gives vibrant color without changing the texture.
• Extra powdered sugar: On humid days, you may need a little more powdered sugar to get the fondant to the right consistency.
• Extra shortening: If the fondant starts to crack or feel too stiff, kneading in a little shortening can help soften it back up.

How to Make Fondant

1. In a microwaveable, glass bowl combine marshmallows, water, and shortening. Microwave for four 20-second intervals, stirring well in between each interval.

2. Pour the mixture into a stand mixer. Using a dough attachment add the powdered sugar one cup at a time. You may not need all of the sugar, keep adding and mixing until the fondant is a play-dough consistency, not sticky at all.

3. When the fondant becomes too stiff for the mixer, knead it by hand adding more sugar if needed. The fondant should have a matte appearance, not glossy.

4. If adding color, start with a drop or two of food coloring and knead the coloring in with your hands until even. Be sure to wear gloves!

5. You can divide the fondant into sections and mix in colors to each section. Once you have the colors you want, roll the fondant into a ball (or separate balls if you have more than one color).

6. Roll the fondant out into a thin layer using a rolling pin. An adjustable long rolling pin works best. Keep all surfaces and hands clean and lightly covered in shortening to prevent sticking. Flour or powdered sugar will make it too stiff.

Best Frosting to Use Under Fondant

Fondant works best when it is placed over a cake that already has a smooth layer of frosting underneath. That frosting helps the fondant stick to the cake and gives you a cleaner finished surface. The best options are:

• Buttercream for an easy, classic option
• Ganache for an extra smooth and firmer base
• A thin crumb coat plus a final smooth layer if you want the cleanest finish

I usually use buttercream because it is easy and dependable, but the biggest thing is making sure the frosting underneath is smooth before the fondant goes on.

Decorating Ideas

One of my favorite things about this Fondant Recipe is how fun it is to decorate with. Once you have the basics down, you can create so many beautiful cakes for different occasions.

• Fresh flowers for elegant wedding or shower cakes
• Fondant ribbons and bows for a polished bakery-style look
• Polka dots and cutout shapes for birthday cakes
• Fondant flowers for spring or baby shower cakes
• Themed decorations for kids’ birthday parties
• Colored fondant accents to match holidays or party themes

I especially love using fondant for birthday cakes because it is so easy to shape, color, and customize. It works perfectly to make a dress on a Barbie Cake (pictured below).

This Hamburger Cake is a fun cake to make with fondant 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.

Recipe Tips

These are the little things that help me get the best results with this Fondant Recipe every time.

• Use a stand mixer if you have one: It helps combine the melted marshmallow mixture and powdered sugar more evenly before hand kneading.
• Keep extra shortening nearby: I like to lightly grease my hands, rolling pin, and countertop with shortening so the fondant stays easy to work with.
• Add color after mixing: If I want colored fondant, I knead in gel food coloring after taking the fondant out of the mixer.
• Wear plastic gloves when coloring: This keeps your hands from getting stained and makes kneading in the color much easier.
• Roll from the center out: This helps keep the fondant an even thickness, which makes covering a cake much easier.
• Turn the fondant as you roll: Rotating it helps keep it from sticking and gives you a more even shape.
• Start with a smooth cake: A neatly frosted cake underneath will give you the cleanest finished fondant look.
• Wrap unused fondant right away: Fondant dries out quickly, so I always wrap any extra as soon as I am done using it.

Troubleshooting

If your fondant is not behaving the way you want, these are the fixes I use most often.

• Fondant is too sticky: Knead in a little more powdered sugar, a small amount at a time, until it is easier to handle.
• Fondant is too stiff: Knead in a small amount of shortening until it softens and becomes more pliable.
• Fondant tears while covering the cake: It may have been rolled too thin. Try rolling it a little thicker next time.
• Fondant cracks around the edges: Smooth it gently with your hands and knead in a little shortening if it feels dry.
• Fondant has air bubbles: Gently smooth them with your hands or prick tiny bubbles with a clean pin and press flat.
• Fondant looks lumpy: Keep kneading until it smooths out, and make sure the marshmallow mixture is fully melted before adding powdered sugar.
• Fondant will not hold its shape: It may be too warm. Let it rest for a few minutes, then knead briefly and try again.
• The cake finish looks uneven: Smooth the top first, then work down the sides slowly to avoid folds and stretched spots.

Frequently Asked Questions

Make Ahead and Storage

Fondant is great to make ahead, which makes party prep so much easier.

• Make ahead: You can make the fondant in advance and keep it wrapped until you are ready to use it.
• Storage: Wrap it tightly in plastic wrap or place it in an airtight container so it does not dry out.
• Room temperature: Fondant does not need to be refrigerated.
• Before using: Let it come to room temperature and knead it again until it is soft and workable.

More Frosting and Icing Recipes to Try

Desserts

Chocolate Buttercream

Desserts

Cream Cheese Frosting

Baking

Royal Icing and Flood Icing

Desserts

Vanilla Buttercream Frosting