When trying to make a cake extra special, I like to use this homemade Fondant that tastes like buttercream. It is easy to work with, and the butter and vanilla extracts really do make it taste like buttercream frosting.
Ever since my kids were born, I like to make them special cakes for their birthday. We’ve had flowers, puppies, Rubik’s cube, Indiana Jones, Barbie, Tinkerbell, Cars, and many others over the years.
There is only so much that you can do with frosting, but by using this easy homemade marshmallow fondant you can expand your decorating abilities greatly. Trust me, I’m not a cake decorator, just a mom that likes to see the look of surprise on her kid’s faces when they see their cake for the first time. If you can play with play-doh, you can decorate cakes with fondant.
I first made this fondant years ago to make pirate cupcakes for my son’s birthday. It is a super simple recipe, using ingredients that you may have in your pantry already, if not, you can pick up at the grocery store. Marshmallows are the base for this fondant recipe, and the butter and vanilla extracts are what make this fondant taste like buttercream.
By using a clear vanilla instead of the usual brown vanilla extract, you keep the fondant a nice bright white, perfect for tinting any colour you want or using as is.
I suggest you use gel food colour for tinting the fondant, because you can get a nice bold colour without changing the texture of the fondant. If you use a liquid food colouring, you will need to add a lot more, and you will end up with a sticky fondant.
If you are trying to get a darker colour, like the red or the black that I have pictured, you can add a small amount of cocoa powder to the fondant before adding the gel colour. This will help you to get the colour you want while using less gel colour.
I originally found this recipe for fondant that tastes like buttercream from a site called Cake Central. If you want to be wowed by what real cake decorators can do, or if you’re looking for inspiration for a cake suitable for beginners, I suggest you take some time to browse their site. They also have forums that you can search or post questions in, which is a great way to learn the basics of decorating with fondant.
Tips for working with this homemade fondant:
- To keep the fondant from sticking on your hands, rub a little bit of vegetable shortening on your hands before handling the fondant.
- Once you have kneaded it, and it is no longer sticky, I like to rub the outside of the fondant with a little bit of vegetable shortening. This helps to keep it from drying out. Be sure to wrap in plastic wrap, and place in a zipper seal bag to prevent it from drying out before you have a chance to use it.
- You can keep the fondant, all wrapped up, on the counter for a week before using it, so feel free to prepare it ahead of time. I think preparing it at least the day before you want to use it is best, since it gives it a chance for the confectioners’ sugar to fully absorb the liquid in the fondant.
- If the fondant is too hard to use, you can microwave it for a few seconds to soften it. Kneading it will also help make it more pliable.
- I like to rub a little bit of vegetable shortening on my counter before rolling out the fondant. It keeps it from sticking to the counter, but it also doesn’t add more confectioners’ sugar to it, so it won’t get too hard or dried out right away.
- To get fondant to stick to fondant, you use a clean paint brush and brush on a little bit of water to one of the pieces before sticking them together.
How to change the flavour of this homemade fondant:
- Coconut – add 2 teaspoons coconut extract, and use 3 tablespoons coconut milk in place of the water
- White Chocolate – Use 7 cups of marshmallows and 4 oz. melted white chocolate in place of the 8 cups marshmallows.
- Chocolate- Use 7 cups marshmallows and 1/2 cup melted baking chocolate in place of the 8 cups marshmallows. Use only 1 teaspoon of each vanilla extract and butter flavoured extract instead of 2 teaspoons.
All the recipes you need to prepare the perfect gluten free layered cake:
- The Gluten Free Cake: Gluten Free Vanilla Layered Cake or Gluten Free Devil’s Food Cake
- Frosting: Buttercream Frosting or Crusting Buttercream Frosting
- Bring your “A Game” by also using this Homemade Fondant that tastes like Buttercream recipe and get creative. There are endless options when decorating with fondant.
Homemade Fondant that Tastes like Buttercream recipe:
Homemade Fondant that Tastes like Buttercream
When trying to make an cake extra special, I like to use this homemade Fondant that tastes like buttercream. It is easy to work with, and the butter and vanilla flavorings really do make it taste like buttercream frosting.
Ingredients
- up to 1/4 cup vegetable shortening, used for kneading the dough
- 2 tablespoons unsalted butter, used for greasing the bowl for melting marshmallows in
- 8 cups (400 grams) mini marshmallows, very loosely packed
- 2 1/2 teaspoons clear gluten free vanilla extract
- 2 1/2 teaspoon clear butter flavoured extract
- 1/2 teaspoon salt
- 2-3 tablespoons water
- 1 tablespoon white corn syrup (helps with pliability)
- 1 kg (2.2 lbs) confectioners' sugar, sifted (plus more for kneading)
Instructions
- Grease the inside of a large microwave safe bowl with butter
- Place marshmallows, vanilla & butter flavoured extracts, salt and water in the bowl.
- Microwave on high for 60 seconds. Stir. If marshmallows are completely melted, you are ready to proceed, if not, return to microwave in 30 second intervals until completely melted.
- Stir in corn syrup.
- Fit a stand mixer with the dough hook and pour in the confectioners' sugar.
- Carefully add the melted marshmallow mixture to the bowl with the confectioners' sugar. Mix at low speed until incorporated. Turn mixer up to low/medium speed to knead until most of the sugar is blended in.
- Turn the fondant onto a flat surface that has been lightly dusted with powdered sugar. Knead the fondant until smooth and pliable. Coat hands with vegetable shortening if the fondant is too sticky, and continue adding confectioners' sugar until you have a smooth dough.
- Wrap tightly in plastic wrap followed by a zipper seal bag. Let dough rest for at least an hour before using it.
- If the fondant has become too stiff to work with, you can soften it by microwaving it for 10-15 seconds, then rub your hands with vegetable shortening and knead until pliable again.
- The fondant can be made up to 2 weeks in advance, as long as it it wrapped and sealed properly, to prevent drying out.
Notes
Source: Cake Central
How to change the flavour of this homemade fondant:
Coconut - add 2 teaspoons coconut extract, and use 3 tablespoons coconut milk in place of the water
White Chocolate - Use 7 cups of marshmallows and 4 oz. melted white chocolate in place of the 8 cups marshmallows.
Chocolate- Use 7 cups marshmallows and 1/2 cup melted baking chocolate in place of the 8 cups marshmallows. Use only 1 teaspoon of each vanilla extract and butter flavoured extract instead of 2 teaspoons.
Disclosure:We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
The recipe, and images, were updated in February 2018.
B Maurer says
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!
Kathy says
Thanks for the tip about the extra sugar needed
Sarah says
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!
celebreatySarah says
oh those lil pirates…they're beauties!
Carolyn says
My biggest beef with fondant is that it doesn't taste very good. You've obviously solved that! Yay!!
Amy says
I will have to try this. I've worked with packaged fondant and never cared for the taste.
Your pirate cupcakes are so adorable.
Thanks,
Amy
Carolyn - What Life Dishes Out says
Adorable cupcakes! My oldest had a pirate party a few years back, these would have been perfect!!
CinnamonQuill/GlutenFreeFeed.com says
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
Those pirate cupcakes are amazing! Glad I met you on Tasty Kitchen. 🙂
Eliana says
Awwww – these lil pirates could not be any cuter.
TESOL certification says
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!
Jeanine says
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
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!
Rhonda says
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.
Jeanine says
@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.
Kimberly says
Can you use vegan marshmallows for this recipe?
Holtnotes says
LOVE your pirate cupcakes – what did you use to cut out the nose and eyes? – such a cute idea –
Jeanine says
@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. 🙂
Brooke says
Have you ever tried mixing this fondant with gumpaste to create stiff(er) details?
Jeanine - The Baking Beauties says
Brooke, I never have tried it, but don't see why it wouldn't work.
Samantha says
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.
Karen says
Did you ever find out an answer to your question? What does dream whip add and is it still good without it?
Samantha says
(I’m not the Samantha who asked the original question.)
Whatever it adds, it’s still awesome without it, as that’s the only way I’ve made it. I used to think fondant was gross, but I’ve been putting this on all the kids’ birthday cakes for a few years now. 🙂 Also, it appears that the Dream Whip has been removed from the recipe since the last time I visited the site?
Khen says
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…
Jeanine says
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. 🙂
Jane says
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?
Jeanine says
I’m not sure, I haven’t tried to refrigerate it, sorry!
AJ says
Do not put fondant in the fridge. I wrap several layers of plastic wrap and still put into a zip lock, if you do this, it will last a long time. If you put fondant on a cake, do not put in fridge as well. WIll not be a good result.
Lauren says
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!
Jeanine says
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! 🙂
Lauren says
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?
Jeanine says
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
What do you use to colour the fondant?
Jeanine says
I used gel food colouring, I believe it’s from Wilton.
Cynthia Tobin says
How long in advance do you make the colored fondant to get those deep red, black colors? And how much gel are you using if I want whole batch one color. First time user.🥶
Rebecca says
U can add the color as u need it . It comes up pretty quickly. It’s not like adding color to buttercream , which can take a bit to c the full color. Just make sure to knead well to mix color or it will b more marbleized. But it’s prettty simple and does not take much . Add a little bit of color and knead well. Repeat until desired color is achieved. *** wear gloves or ur hands will b stained !!!!
kristyvspencer says
When do you add in the food coloring?
Jeanine says
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!
Cindy says
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.
Jeanine says
I LOVE Mexican vanilla, Cindy! Great substitution!
Kendall says
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!
Jeanine says
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
maggie says
walmart sells clear vanilla
Cynthia Tobin says
Wilton
Jenn says
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.
Jeanine says
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
Hallie says
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?
Lauren says
I know it is optional. If we cannot find Dream Whip, do you have another suggestion? Write back soon!
Jeanine says
I’d just omit it. 🙂 It should work just fine!
Kaley says
If the corn syrup already contains real vanilla in it, is vanilla extract still needed?
Jeanine says
You might not, I’ve never heard of it being flavoured. Might be enough, or you can add 1/2 the amount.
Lenny says
Can you keep the fondant for later use? How long can you keep it before it is no longer usable? Thanks.
Jeanine says
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
samantha says
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 🙂
Jeanine says
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. 🙂
Steph says
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!
Thanks
Silvia says
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?
Jeanine says
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. 🙂
Liz says
At he risk of looking silly, is that Crisco SHORTENING, or oil? LOL.
Jeanine says
Not a silly question at all. 🙂 Shortening!
Liz says
lol!!! Thank you! Do you have a ballpark figure as to whether this could cover a 12 inch round cake?
Jeanine says
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.
Rebecca says
Crisco shortening
Slel Lee says
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.
Jeanine says
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.
Slel Lee says
Then you just knead it in until you get the right colour?
Jeanine says
Yes! Just be sure to wear plastic gloves for that part. 😉 It can get a little messy.
Britty says
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?
Jeanine says
Sorry, a typo, thanks for catching that. 🙂
Britty says
Thanks for the quick reply 🙂 Cannot wait to try this!!! 🙂
Louise says
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
Jeanine says
It’s not really stretchy – think of it as play dough. 🙂
Talia says
Hi!
We don’t have Crisco here (any shortening). Do you know what I can use instead?
Thanks!!
Jeanine says
Hmm…that’s a good question, Talia! I’m not really sure what you could use – possibly unsalted butter?
Johnna says
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!!
Catie says
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?
Jeanine says
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.
Catie says
Wow, thanks for the quick response. I’ll be sure to let you know if it works. Thanks again!
Jeanine says
My pleasure! Good luck with the cake. 🙂
Claire says
I cant find butter flavoured extract, can I replace it with something?
Jeanine says
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!
Mimi says
What is Dream Whip, and why is it optional to add to the recipe?
Jeanine Friesen says
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.
http://www.kraftcanada.com/en/products/d-f/dreamwhip.aspx
Michelle says
How big of a cake does this cover?
Jeanine Friesen says
I would guess a 9″ round, 2 layer cake,with extra to colour and decorate the cake with.
Erin says
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!
Jeanine Friesen says
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!
Dottie says
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.
Jeanine Friesen says
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. 🙂
Beth says
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!!
Jeanine Friesen says
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…
Beth says
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!
Donna says
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?
Jeanine Friesen says
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.
Caitlin says
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?
Jeanine Friesen says
The vanilla is in step 2. 🙂
Juanita says
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!
Juanita says
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?
Jeanine Friesen says
The clear is to help keep the fondant a pure white colour – using tinted flavourings will ‘muddy’ your white colour.
Jeanine Friesen says
You’re on your own for that one, Juanita. Grocery store prices vary drastically from one place to another.
Erika says
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!
Juanita says
Sounds awesome. Where did you buy the clear butter extract at?
Juanita says
the corn syrup says light corn syrup, is that okay?
or does it have to say white corn syrup, it is clear looking,
Jeanine Friesen says
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
thanks so much for all your help!
Jeanine Friesen says
wilton makes a clear butter extract, it’s by the cake decorating supplies. (found mine at Walmart)
Jeanine Friesen says
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!
Mary says
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?
Jeanine Friesen says
I’m thinking it wouldn’t be the same. The shortening is just to keep it from sticking. You’re welcome to try though. 🙂
Lahunha says
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
Jeanine Friesen says
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.
Katherine says
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!
Jeanine Friesen says
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
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.
Jeanine Friesen says
Hi Jill, yes – I do a thin layer of buttercream as well, makes everything stick in place. 😉
Lahunha says
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?
Jeanine Friesen says
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!
Sara says
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!
Jeanine Friesen says
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.
Xiomara says
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?
Mimi says
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 🙂
Lisa says
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!
Marty says
Jeanine,
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?
Marty
EpicurianMB says
Hi Jeannie-
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?
EpicurianMB says
This is the best tasting fondant ever, in spite of me messing up the recipe. 🙂
Jeanine says
Haha, that’s great! Than you know it’s good – when it’s flexible. 🙂
Tara B. says
This was an amazing recipe, my husband ate the left over pieces like candy! Thank you!!
Jeanine says
Haha, I’ve been known to do that too, Tara. 😉 Glad that you liked it!
Jenny R. says
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.
Jeanine says
It is pretty fun to play with, isn’t it? Glad that you liked it, Jenny!
Holly says
Would it be ok to add my coloring to the mix before I add my powdered sugar?
Jeanine says
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.
Alison says
My first time using fondont when do you add coloring and how?
Karen C says
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
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.
Jeanine says
As long as you use low heat, it should be alright. Keep an eye on it so it doesn’t burn.
Elizabeth Manning says
Thank you for a quick reply I’m baking my son’s Cheeseburger cake this evening for tomorrow. Can’t wait to try it!
Elizabeth Manning says
One more question… when I use red food coloring it always turns pink…how do I get RED?
Jeanine says
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!! 🙂
http://artisancakecompany.com/2014/12/how-to-make-red-red-lmf-fondant/
Pj says
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.
Randie says
Omg I’ve been using your recipe for many years. Recently I could find it online. I always look for the picture of your pirate cupcakes. Can’t believe I was able to hunt your recipe down without that’s cute pirate cupcakes as the main picture. Love this fondant and use it for all of my cakes. You’d think by now I’d now it by heart but I always like to double check my measurements. Thanks for sharing.
Jeaneene says
Will this type of fondant work to press into silicone molds for, say, making seashells? Making them with Royal Icing won’t work and I can NOT abide by the taste of regular fondant so I want to try this (and escpecially since I can make them taste like white chocolate!
Holly says
Hi, first I want to say thank you for the recipe. I’ve never been a fan of Fondant from the store but recently I’ve been making my own mmf that is pretty good but I want to try something with a little more flavor instead of just mm. The dough hook for my kitchenaid broke, could I use the paddle attachment or is it easier to knead my hand (what I always do but any shortcut is welcome!)? Also, do you prefer the recipe as is or with flavor such as white chocolate. I really hope you respond I’m making a cake in 2 weeks and would like to do a test batch. Thank you so much!
Jeanine says
Hi Holly! My go-to is the way it’s written – with butter flavouring added, but I’m sure any of the others would be great to test out too! 😀
Holly says
Thank you so much for the quick reply. I made a small batch today and WOW! It actually resembles the taste of buttercream! Thank you for the recipe.
Jeanine says
Yeah! So glad to read that, Holly! Thanks for response!
Lilly says
Hi jeanine, i came upon your recipe and I can’t wait to try it. My question is do I use all of 1/4 cup of shorten to knead it? Thank you in advance
Jeanine says
Use what you need, you may not need all of it, just enough to keep it from sticking.
Amy says
I need to make a birthday cake a couple days in advance. If I were to use this fondant, would i leave it at room temperature or would I refrigerate it? I have only tried fondant once. The main cover of my cake was fine, but I made a bow that was initially suppose to stand up but it “fell” and the original 3D bow was a flat mess. I used a traditional marshmallow fondant, then. Thanks in advance.
Katie Ferganchick says
I know this comment is probably too late but I’ve made figures before and placed them in the oven with just the light of the oven on, just warm enough to help them to stiffen and dry out to increase stability.
Rebecca says
U can put paper towels in bow to keep up in 3-d position , then let stiffen up
Rebecca says
My go to fondant recipe! I’ve used this recipe to make figurines, cut out letters to put on the side of the cake, make cake toppers, and cover cakes. I hate the taste of fondant, but I can actually eat this fondant. (Also, kids absolutely go crazy for it!) I always mix my fondant with a very small amount of Tylose powder prior to making anything that I want to harden quickly (e.g., figurines, cake toppers), and it really helps streamline the process.
Jeanine Friesen says
Great feedback, Rebecca! Thank you so much for sharing!
Toni Marie says
Super easy to make came out perfectly! Thank you thank you for posting this recipe!
alpha says
Can I refrigerate the cake covered with fondant for 24 hours?
Christina ittenbach says
Hi, how long does this stay good? I want to make some of the pieces for the cake now for a birthday party in 3 weeks. Could I store them in the refrigerator?
Hope says
I am planning to make my son a basketball hoop cake and I was wanting to use fondant for the net. Does this fondant have the same consistency as the store bought?