Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
B Maurer says
October 20, 2010 at 2:52 pm
Thanks for sending this recipe to me!! I made this recipe for a baby shower this weekend. I LOVED it and so did everyone else! I made 24 little turtles to use as cake toppers. I had enough left over I could have made about 15 more, but I didn't have the extra two hours. 🙂 The only change I had to make to the recipe was to add about 2-3 extra cups of powdered sugar to get the fondant to a non-sticky smooth texture. Last night the kids and I sat down and played with the leftovers. Good, sweet, fun!
February 12, 2014 at 4:47 pm
Thanks for the tip about the extra sugar needed
October 20, 2010 at 4:37 pm
WOW. These are so cute! I've never had the opportunity to try fondant, but it never looks very good. I'd rather try this first! What a lucky boy!
October 21, 2010 at 8:06 am
oh those lil pirates…they're beauties!
October 23, 2010 at 2:02 pm
My biggest beef with fondant is that it doesn't taste very good. You've obviously solved that! Yay!!
October 24, 2010 at 8:15 pm
I will have to try this. I've worked with packaged fondant and never cared for the taste.
Your pirate cupcakes are so adorable.
Carolyn - What Life Dishes Out says
October 25, 2010 at 1:59 pm
Adorable cupcakes! My oldest had a pirate party a few years back, these would have been perfect!!
October 25, 2010 at 7:46 pm
This is very impressive! And the thing I dislike about fondant is the taste; so I bet I'd love this!
Thanks for submitting to Gluten Free Feed, too 🙂
Mom Cooks Gluten Free says
October 27, 2010 at 9:12 am
Those pirate cupcakes are amazing! Glad I met you on Tasty Kitchen. 🙂
November 1, 2010 at 2:10 pm
Awwww – these lil pirates could not be any cuter.
TESOL certification says
November 1, 2010 at 11:56 pm
Working with either rolled or poured fondant is a fun activity to do. I will try to make different variations of design using fondant! The cupcakes sure are lovely!
November 5, 2010 at 9:22 am
Thanks, guys! I liked the taste of the fondant (compared to some others), and I liked how it worked out, plus, it was super easy to make. 🙂
Tapping Therapy says
November 8, 2010 at 12:55 am
Fondant really comes very handy to create unique and cute designs for cakes and pastries. I wish I have same hands and creativity as yours. The pirate is super cute and adorable!
February 9, 2011 at 1:16 pm
I've just spent an hour wandering through your past recipes…it's been time well spent:) These cupcakes are so darn cute! I can't wait to try the fondant, the packaged stuff is not the best.
February 20, 2011 at 10:14 am
@Rhonda Thanks, Rhonda! I'm glad that you enjoyed your time, there are quite a few recipes to go through. 🙂 These cupcakes were a lot of fun to put together, pretty easy to work with.
March 8, 2011 at 7:42 am
LOVE your pirate cupcakes – what did you use to cut out the nose and eyes? – such a cute idea –
March 8, 2011 at 7:49 am
@Holtnotes, Thank you! The nose, eyes & pupils were all just little bits of the fondant rolled into balls and then flattened slightly with my hands. My little guy (and his friends) sure thought they were cool. 🙂
June 27, 2011 at 7:50 pm
Have you ever tried mixing this fondant with gumpaste to create stiff(er) details?
Jeanine - The Baking Beauties says
July 14, 2011 at 9:08 am
Brooke, I never have tried it, but don't see why it wouldn't work.
August 25, 2011 at 9:17 am
I have never made fondant before or even tried working with it. I know the stuff in the store is no good as my mom tried it for my sisters wedding cake…they ended up not using it thankfully. Thinking about trying now and like the looks of this recipe since you say it tastes like buttercream. However, I have never heard of Dream Whip, I know you say it is optional but was wondering what it does for the fondant and how much difference it actually would make. Also, I will be covering a single layer 10″, 8″, and 6″, would this recipe make enough for that.
September 4, 2017 at 9:12 pm
Did you ever find out an answer to your question? What does dream whip add and is it still good without it?
August 31, 2011 at 4:40 pm
The first fondant cake that I tasted was not that good compared to buttercream icing, sure the cake look good and the centerpiece of the party, that’s why I googled “delicious fondant” and here I am. I will try your recipe for my daughter’s 7th b-day and IT WILL BE my first fondant cake! Just two questions I hope you will reply… only large mallows are available here, I’ll go ahead with 8 cups? Is extract the same with essence?? Because that’s what in the store here too, flavourings are all labeled essence…
September 1, 2011 at 8:05 am
Khen, if you can only get the large marshmallows, I would just take and cut them into 4 pieces and measure them that way. As for the essence, is that what you use in all your baking? Whatever you use in your baking is what I would use for the vanilla. Happy 7th birthday to your daughter!! My son is turning 6 soon, so time to think about what kind of cake to make him again. 🙂
September 30, 2011 at 10:23 pm
I have heard that fondant cannot be refridgerated because the moisture will disolve the fondant. Is that the same for this recipe, or can this recipe be refriderated?
October 20, 2011 at 6:43 am
I’m not sure, I haven’t tried to refrigerate it, sorry!
October 20, 2011 at 4:09 am
I was thrilled to find this recipe! I’m planning to make a castle cake for my son’s 5th birthday next week and wasn’t sure how I was going to do it with regular icing, but I can’t buy fondant here (we are living in West Africa for a few years) and have never liked the taste of it anyway. One question…do you know if there’s anything I could use in place of the clear butter flavored extract?? I know that’s important, but I won’t be able to find that there. Any ideas? Thanks!
October 20, 2011 at 6:44 am
Hi Lauren, I’d try using either almond or coconut extract if you can’t get the butter flavour. It obviously won’t taste like a buttercream then, but it would still be delicious! 🙂
October 21, 2011 at 9:34 am
Thanks, Jeanine. I’ll see if I can find either of those. I’ll keep my fingers crossed. 🙂 For this recipe, how big of a cake would it cover, do you know?
October 21, 2011 at 10:07 am
I would say for sure a 9″ round, 2 layer cake,with extra to colour and decorate the cake with. Good luck!
Cindy Smith says
October 26, 2011 at 9:22 am
What do you use to colour the fondant?
October 29, 2011 at 7:56 am
I used gel food colouring, I believe it’s from Wilton.
November 28, 2011 at 11:20 pm
When do you add in the food coloring?
December 3, 2011 at 7:28 am
You can leave it white, or you can add colour as you use it, at the end. I take off a piece at a time, and colour it the colour that I need it to be. I find gel colours work best. HTH!
January 24, 2012 at 10:40 am
My cake decorating teacher gave us this recipe last week…I made it today…LOVE LOVE it! I m about to color it and prepare for my final cake. I was surprised at how much it made. The taste is wonderful…I ran out of clear vanilla so I used mexican vanilla which has a stronger taste than the typical vanilla…it still came out very white and with a wonderful wonderful flavor.
February 9, 2012 at 9:13 am
I LOVE Mexican vanilla, Cindy! Great substitution!
March 30, 2012 at 12:32 am
Do you know of a brand that makes the clear vanilla? I’m having a heck of a time finding it in any of the grocery stores I regularly use in AZ. Thanks!
March 30, 2012 at 7:23 am
Do you have anywhere that sells cake decorating supplies? Or even Mexican vanilla? I’ve used both. Wilton makes a clear vanilla just for cake decorating, and I’ve also gotten a clear Mexican vanilla as well. HTH
December 31, 2012 at 1:16 pm
walmart sells clear vanilla
March 30, 2012 at 7:20 pm
If this actually tastes good than you’ll be my hero, I have refused to use fondant since I hate the flavor but my GFCF son wants a Little Big Planet cake for his birthday and using fondant to make continents on the globe seems the easiest way to do it.
April 1, 2012 at 4:46 pm
Well, I thought it tasted quite good, but my kids still prefer buttercream. However, it’s nice to be able to do different, fun things that you can’t do with buttercream. Another option is doing a frozen buttercream transfer: http://cakecentral.com/tutorial/how-to-create-a-frozen-buttercream-transfer
April 25, 2012 at 6:05 pm
Hi! This was my first ever fondant, and I really had no idea what I was doing. The thing is, it takes yummy! It’s just that I had to add a ton of crisco to make it pliable, since it was dry and crumbly. Did I do something wrong?
July 25, 2012 at 3:32 pm
I know it is optional. If we cannot find Dream Whip, do you have another suggestion? Write back soon!
July 25, 2012 at 3:38 pm
I’d just omit it. 🙂 It should work just fine!
August 6, 2012 at 9:52 am
If the corn syrup already contains real vanilla in it, is vanilla extract still needed?
August 9, 2012 at 11:05 am
You might not, I’ve never heard of it being flavoured. Might be enough, or you can add 1/2 the amount.
August 19, 2012 at 8:49 am
Can you keep the fondant for later use? How long can you keep it before it is no longer usable? Thanks.
August 27, 2012 at 12:21 pm
As long as you wrap it up tightly in plastic wrap, you can refrigerate it and store it for using it later, you just have to bring it back to room temp before using it. I’ve used it with a week of making it. If it still seems too dry, microwave it for a few seconds with a few drops of water to help moisten it again. HTH
September 4, 2012 at 12:44 pm
Quick question is it easy to roll out? I need it to cover a 8 inch cake so if someone could right me back soon . I would greatly appreciate it 🙂
September 4, 2012 at 3:53 pm
I found it easy to roll out…you may have to sprinkle a little cornstarch or icing sugar down, but sometimes I’ve wiped my counter with crisco too. Depends on what you’re doing. 🙂
October 16, 2012 at 7:42 am
Hi! This recipe looks great – thanks for sharing!
I’m wondering how far in advance I can make the figurines I’m planning on making using this fondant?
Will they become gummy if I put them in the fridge for storage or is it better to store in an airtight container?
Any info would be great!
November 1, 2012 at 10:49 pm
Hi. I just made the fondant and it tastes so good. Thanks for the recipe! I won’t be using it for a couple of days, should I refrigerate it?
November 2, 2012 at 6:44 am
You could, but either way it is best to wrap in a few layers of plastic wrap and a zipper seal bag. You’ll have to let it come to room temperature before using it if you refrigerate it. 🙂
November 10, 2012 at 8:53 am
At he risk of looking silly, is that Crisco SHORTENING, or oil? LOL.
November 10, 2012 at 9:02 am
Not a silly question at all. 🙂 Shortening!
November 10, 2012 at 9:43 am
lol!!! Thank you! Do you have a ballpark figure as to whether this could cover a 12 inch round cake?
November 10, 2012 at 10:20 am
I think it would if it’s one layer, but if you’re starting to stack layers, I’m not sure. Might be safer doing 1.5x the recipe then.
Slel Lee says
November 10, 2012 at 10:42 am
How would you go about coloring this? I’ve never worked with fondant before and I am making a Seahawks (football team) cake for a friend. I need several different colors.
November 10, 2012 at 10:47 am
I use gel colouring, there are a few different brands available, Wilton and Amerigel are 2 that I can think of off the top of my head.
November 10, 2012 at 10:55 am
Then you just knead it in until you get the right colour?
November 10, 2012 at 11:14 am
Yes! Just be sure to wear plastic gloves for that part. 😉 It can get a little messy.
January 8, 2013 at 9:15 pm
I am looking forward to trying this recipe but as I read it I have a question… In step 2 you say to add the salt to the bowl for the ingredients that need to be microwaved but in step 3 it says to add salt again too. I’m confused. Do i add 1/2 teaspoon each time or is it just a typo?
January 9, 2013 at 7:03 am
Sorry, a typo, thanks for catching that. 🙂
January 9, 2013 at 8:14 am
Thanks for the quick reply 🙂 Cannot wait to try this!!! 🙂
February 6, 2013 at 1:46 am
I’ve never worked with fondant either..since this one is made of marshmallow,..I’m assuming it will be stretchy?? will u have to work really quick so it doesn’t shrink back?? if that makes sense
February 6, 2013 at 11:30 am
It’s not really stretchy – think of it as play dough. 🙂
February 24, 2013 at 1:08 pm
We don’t have Crisco here (any shortening). Do you know what I can use instead?
February 25, 2013 at 10:53 am
Hmm…that’s a good question, Talia! I’m not really sure what you could use – possibly unsalted butter?
March 6, 2013 at 1:41 pm
I made this just now actually …its my first try at fondant and my hubs is super picky about cake… but its tastes great im sure ill be sticking to this recipe =) and buying it just cost way too much for us! THANK YOU!!
March 12, 2013 at 1:02 pm
This looks so promising! I’m making a Princess Tiana cake for my niece, and I knew I would need to use fondant (the taste of which I despise). Thanks so much for sharing!
Quick question, I don’t have a stand mixer. Would I be able to somehow make this just by kneading the dough or using a hand mixer?
March 12, 2013 at 1:05 pm
Hmm…you might be able to use your hand mixer until it gets too thick, then finish off by kneading by hand. I’ve never tried it though, but don’t see why it shouldn’t work.
March 12, 2013 at 1:11 pm
Wow, thanks for the quick response. I’ll be sure to let you know if it works. Thanks again!
March 12, 2013 at 1:13 pm
My pleasure! Good luck with the cake. 🙂
March 21, 2013 at 6:57 pm
I cant find butter flavoured extract, can I replace it with something?
March 21, 2013 at 7:02 pm
Hmm…if you can’t find butter extract, it won’t have a butter flavour, so it won’t taste like buttercream. But, you could replace it with clear vanilla extract, or even 3/4 – 1 tsp almond extract.
Wilton has a butter flavoured extract, I’ve found it at places that sell cake decorating supplies (Michaels, Bulk Barn, etc). Hope this helps!
April 6, 2013 at 5:22 pm
What is Dream Whip, and why is it optional to add to the recipe?
Jeanine Friesen says
April 24, 2013 at 1:15 pm
Dream Whip is a powder that you mix with milk to make “dessert topping” (like a whipped cream knock off). But the recipe works just fine without it.
April 15, 2013 at 8:52 pm
How big of a cake does this cover?
April 24, 2013 at 12:50 pm
I would guess a 9″ round, 2 layer cake,with extra to colour and decorate the cake with.
May 4, 2013 at 3:43 pm
Just wanted to say that this recipe is absolutely amazing!!! I’ve worked with other fondants and they always had that bitter aftertaste that drove me crazy. This recipe is absolutely delicious. I used it to make an Angry Birds birthday cake and cupcake toppers for our daughter’s birthday. It was such a hit that everyone had seconds and thirds of cake! I will never use another frosting as long as I live! Seriously, nothing even comes close to how great this recipe is! The only drawback is trying to fold the coloring gel into the fondant, but I got a great upper arm workout in the process, and the end result was totally worth it. Was so proud of the results we took many many pictures! THANK YOU so much for this recipe!! The next project is an Adventure Time cake for my son’s 8th birthday in 2 weeks. Can’t wait to use this recipe again! Thank you, thank you, thank you!
May 6, 2013 at 3:00 pm
That’s fantastic, Erin! It is a lot of fun to play with, isn’t it? Like using edible play-doh. 🙂 Glad to hear that your family likes it!
May 23, 2013 at 1:37 pm
WIll it be ok to add food coloring such as I want my fondant to be blue during the mix? I want to use this to cover a 6 inch cake but I want solid blue color. Thanks in advance.
May 23, 2013 at 1:40 pm
Absolutely! If you want it all one colour, you can do that in your stand mixer, and not have to worry about getting your hands coloured. 🙂
May 25, 2013 at 10:02 am
Can you tell me what I’m doing wrong! I just tried making this an followed the instructions. The powered sugar an marshmallow mixture clumped up an didn’t form in to anything but I mess! Help!!
May 25, 2013 at 5:19 pm
I’m not sure what happened, Beth. I haven’t had that problem before, and I’m not sure if you did anything differently. Did you follow everything to a “T”? Because it seems to have worked for me, and others. Hmm…
May 26, 2013 at 8:53 am
I didn’t use the dream whip. But everything else I used an followed by instructions. I’m going to try it again this afternoon an see if I can do it right!
June 3, 2013 at 9:46 pm
One of the posters said she had to add an extra 3-4 cups of sugar to get it to be the right consistency. No one else said that. What do you think could cause a discrepancy like that? I want to try it and wonder about what it should look like when I begin kneading it. I made a marshmallow fondant and it was still very dry with a lot of the powered sugar not yet incorporated when I removed it from the mixing bowl…then I kneaded it until smooth. Is that what this one is like as well?
June 4, 2013 at 6:07 am
It is sort of like that, Donna. You want it to be pliable, but not too dry, or it will crack. It is very similar to the marshmallow fondant recipe. But, if it gets too dry, then just add a tiny amount of water. Too wet – more confectioners’ (icing) sugar.
June 7, 2013 at 9:56 pm
I am making graduation cupcakes for my sister and I was going over the instructions and I was wondering when you add the vanilla extract. Is that during step two?
June 10, 2013 at 7:25 am
The vanilla is in step 2. 🙂
June 12, 2013 at 12:05 pm
Hey, I want to make this recipe for my son’s first birthday that’s coming up in August.
But I was wondering how much all these ingredients would cost. Would you be able
to give me an estimate? I will need to buy everything but the butter, water (obviously),
and salt. So how much would everything cost ? If I buy it at their cheapest price.
Thanks so much!
June 12, 2013 at 12:20 pm
Sorry, but i have another question. Do you have to use clear butter, and vanilla? or can it just be the normal butter and vanilla extracts?
June 19, 2013 at 2:32 pm
The clear is to help keep the fondant a pure white colour – using tinted flavourings will ‘muddy’ your white colour.
June 19, 2013 at 2:33 pm
You’re on your own for that one, Juanita. Grocery store prices vary drastically from one place to another.
June 17, 2013 at 9:05 pm
I used this recipe for the first time for some Sesame Street character cupcakes & an Elmo cake.. it worked very well.. it does help to put crisco on your rolling surface & your rolling pin to get it nice and thin.. also warm the piece of fondant you’ll be rolling in the microwave for just a few seconds.. (more than 8 seconds and you’ll have burns on your fingers 8) ) I was able to cover 24 cupcakes & an 8 inch cake with decorations with this recipe… tastes good too – just dont eat too much while you’re making it or you’ll have a woozie stomach in the morning!
June 18, 2013 at 10:51 pm
Sounds awesome. Where did you buy the clear butter extract at?
June 18, 2013 at 10:57 pm
the corn syrup says light corn syrup, is that okay?
or does it have to say white corn syrup, it is clear looking,
June 19, 2013 at 6:47 am
Light corn syrup is the white corn syrup – the dark corn syrup will colour the fondant, making it an off white colour.
Juanita Casias says
June 27, 2013 at 2:40 pm
thanks so much for all your help!
June 19, 2013 at 6:46 am
wilton makes a clear butter extract, it’s by the cake decorating supplies. (found mine at Walmart)
June 19, 2013 at 6:54 am
That’s awesome, Erika! I wonder if I didn’t see pics of them on Facebook… I saw some sesame street themed cupcakes and a cake somewhere…can’t place exactly where though. So glad that it worked well for you!
June 19, 2013 at 1:34 pm
If I don’t have an opportunity to find butter extract, could I substitute butter for part of the shortening to get the buttery flavor?
June 19, 2013 at 2:31 pm
I’m thinking it wouldn’t be the same. The shortening is just to keep it from sticking. You’re welcome to try though. 🙂
July 24, 2013 at 9:11 pm
Hi I am wondering if this came out sticky for you? I am going to use this on my daughter’s second birthday cake. I plan ti do a trial cake before I make hers but still concerned about stickiness. Does kneading it longer take away the stickiness
July 24, 2013 at 9:15 pm
Mine didn’t come out sticky, but I think things like humidity could play a part in that. It is very forgiving though – if it is too sticky, add a little bit more confectioners’ (powdered) sugar. If it’s too hard, a few drops of water, or a few seconds in the microwave will make it workable again.
July 28, 2013 at 4:25 pm
This is awesome! Was easy to make, easy to work with and tasted great (nothing like fondant)! It enabled me to custom make my daughter’s Harry Potter birthday cake with the entire Hogwart’s crest across the top. Very cool! Will use again!
July 30, 2013 at 2:19 pm
It’s a lot of fun creating with the fondant, isn’t it? A bunch of new possibilities! Glad to hear it was a hit! (and happy belated birthday to your daughter!)
Jill hopkinson says
July 31, 2013 at 10:45 pm
Hi there, I’vw never used fondant before but I know most of the recipes say to use a thin buttercream frosting on the cake before you put the fondant on. Is that what you do as well? Thanks for your help.
August 1, 2013 at 7:49 am
Hi Jill, yes – I do a thin layer of buttercream as well, makes everything stick in place. 😉
August 3, 2013 at 4:52 pm
Hi I am wondering if I need to put the fondant in the refrigerator if not using it for a couple of days or can it just sit out?
August 3, 2013 at 7:23 pm
No, you don’t have to refrigerate it if you’re going to use it in a couple of days. Storing it on the counter (wrapped up well) should work just fine!
September 23, 2013 at 1:00 pm
Thank you so much for posting this recipe. I made a 2 tier mickey mouse cake for my son’s 1st birthday this weekend and it got rave reviews from everyone! I did not have dream whip but I had no problem putting it on the cake and making all the little decorations. It really did taste delicious and I was so happy I was able to make such a professional looking cake my very first time even making a cake! Great recipe!
September 24, 2013 at 2:09 pm
Awesome! So glad to hear that, Sara! It really is quite fun to play with. glad to her that it works just as well without the Dreamwhip.
November 21, 2013 at 11:06 pm
Haven’t tried this recipe yet but looks promising! Once the cake is covered with the fondant, can it be refrigerated? What do you recommend?
November 24, 2013 at 11:01 am
I made this fondant for my son bday to cover cake for the first time and it turn out amazing! Taste very tasty too! Thank you so much 🙂
November 29, 2013 at 6:23 pm
This was my first attempt at fondant. This recipe came out great. It was easier to make than I thought it would be and tastes far better than store bought! I substituted almond extract since I did not have butter extract on hand, it still was very good. Thank you Jeanine!
December 6, 2013 at 6:18 pm
Will this work well for making figures? Such as a snowman? I want to roll this stuff into 3 little balls and stack them. Would you suggest any edible glue between sections, or maybe a brush of water?
April 8, 2014 at 10:36 pm
I love your recipe. I must say that it is the best! I’ve made this several times and everyone loves the taste. I used a 10 oz. bag of marshmallow, so the consistency was really sticky. Next time, I will use 16 oz. as you prescribed. But, for future reference whenever the consistency is sticky, should I just add more confectioners sugar? Also, I have some that I recently made,should I just add more sugar once I get ready to use?
April 8, 2014 at 10:37 pm
This is the best tasting fondant ever, in spite of me messing up the recipe. 🙂
May 2, 2014 at 7:13 am
Haha, that’s great! Than you know it’s good – when it’s flexible. 🙂
Tara B. says
April 14, 2014 at 8:30 am
This was an amazing recipe, my husband ate the left over pieces like candy! Thank you!!
May 2, 2014 at 7:12 am
Haha, I’ve been known to do that too, Tara. 😉 Glad that you liked it!
Jenny R. says
April 15, 2014 at 1:10 am
I made this fondant to cover my nephew’s birthday cake. It was my first time making and using fondant and it turned out great. I actually made it on the stove top instead of in the microwave since I didn’t have a bowl big enough. Everyone loved the taste of this fondant. I will definitely be making this again.
It is pretty fun to play with, isn’t it? Glad that you liked it, Jenny!
April 27, 2014 at 12:03 pm
Would it be ok to add my coloring to the mix before I add my powdered sugar?
May 2, 2014 at 7:11 am
I’ve never tried it, but I think that should work, Holly. It’ll just be difficult to tell how much colour you’ll need, because it will lighten once you add the powdered sugar.
June 18, 2014 at 1:13 am
My first time using fondont when do you add coloring and how?
Karen C says
January 11, 2015 at 12:01 pm
Since I just stumbled onto this recipe & the recipe has been posted several yrs ago, can you tell me if you’ve had it refrigerated yet? Did the fondant cracked?
Elizabeth Manning says
March 7, 2015 at 10:58 am
My microwave is currently out of commission until I buy a new one will I be able to use the stove or oven to melt the marshmallows.
March 7, 2015 at 11:28 am
As long as you use low heat, it should be alright. Keep an eye on it so it doesn’t burn.
March 7, 2015 at 11:34 am
Thank you for a quick reply I’m baking my son’s Cheeseburger cake this evening for tomorrow. Can’t wait to try it!
March 7, 2015 at 11:38 am
One more question… when I use red food coloring it always turns pink…how do I get RED?
March 7, 2015 at 12:06 pm
I used a lot of red gel colour, and a little bit of cocoa powder. Here’s a tutorial someone else did for red fondant. Good luck on the cake!! 🙂
October 26, 2016 at 1:15 pm
I am needing to make a super girl emblem for a giant cupcake. Will this fondant get hard and firm? Just wondering because it may not be fully supported by the cupcake.
[…] Source: Cake Central Chocolate – Use 7 cups marshmallows and 1/2 cup melted baking chocolate in place of the 8 cups marshmallows. Use 1 tsp each vanilla extract and butter flavoured extract instead of 2 tsp. 99 66 share 8 share 174 White Chocolate – Use 7 cups of marshmallows and 4 oz. melted white chocolate in place of the 8 cups marshmallows. Homemade Fondant that Tastes like Buttercream | The Baking Beauties […]
Your email address will not be published. Required fields are marked *