easy fondant anyone can do


missy cake (9) Let’s get a little closer…

missy cake (11) Sometimes birthdays call for special cakes. This was one such birthday my daughter shared with her best friend who happens to have a birthday just two weeks later. You might remember them from their rainbow birthday party documented here. Did you click over and see that rainbow cake??? How do you top a rainbow cake? With fondant!

Sound scary? I thought so too – so I asked my friends Janet and Emily to help and I took lots of photos to show the process and found out it is not as hard as it sounds.

Let’s start with the ingredients:

missy cake (3)

16 ounces mini marshmallows (good brand)

2 – 5 Tbls. water

2 lbs. powdered (C&H brand) sugar

Crisco (little for hands while kneading)

Directions:

First melt marshmallows and 2 Tbls. water in a double boiler or in microwave for 30 seconds at a time. It should look like this: missy cake (4) 1&2. Stir 3/4 of the powdered sugar into the marshmallow mixture, then knead in the remaining 1/4 until it is all incorporated into the mixture . Note: be sure to grease your hands and counter before dumping mixture from bowl

3. add color to your fondant. Then Knead Knead Knead! for about 7 minutes until it is soft and shiny. If it starts to feel a bit dry, add 1/2 Tbls. water at a time until it feels soft and pliable – then keep kneading.

4 – 6. grease the outside of the ball and double wrap in saran wrap, then put in a ziplock bag to keep it moist.

missy cake (1)

Now it is time to frost your cake (or rice krispie cake). If you are using a cake, it is easier to frost if you freeze it first (For pictures and steps on making cake level, see this post)…so take it out of the freezer and get frosting!


missy cake (7)

Make sure to get the frosting smooth and beautiful so the fondant will look smooth and beautiful! :) missy cake (5)

Now that your cake is prepped, it is time to put on the fondant.


missy cake (14)

-Dust your counter with powdered sugar. TIP: if your fondant is a bit hard, throw it in the microwave (still covered) for 5 – 10 seconds until more pliable.

-Roll out your fondant until it is about 1/8 inch thick making sure it is large enough to cover your cake, sides and all.

-Roll it back onto the rolling pin then drape it over the cake.

-Pull the fondant out while smoothing to avoid folds until the sides are perfect.

-Using a pizza cutter, cut the excess around the sides.

-Use a spatula to move the cake.

Now the fun part! Decorating. We chose polka-dots but you could cut out whatever shapes you want for this part. Simply roll out some fondant, cut the shape, add a dab of water to the back to make it sticky, then gently plop it on.
missy cake (2)

A little extra effort to make your little one feel special on her special day! Or just to learn something new! Thanks Emily and Janet for teaching me!


missy cake (10)

We cut the rice krispie cake into slices and served them in cupcake wrappers. It was so much less messy for kids and they loved it just as much!

missy cake (13) Here is a SNEAK PEAK into the Fancy Nancy Party food. I will post the rest of the party in a future post. :) It was such a FUN theme to plan a party around!

missy cake (8)

fondant anyone can do

Missy signature

79 Comments
COMMENTS
  1. April 24th, 2013 at 7:00 am
    Britney Mills says:
    Awesome! Thanks for posting....I've always been scared of fondant.
  2. April 24th, 2013 at 8:09 am
    Andrea Roche says:
    Holy Cow! I love this! Now, let's see if I'm brave enough to try....
  3. April 24th, 2013 at 8:19 am
    Robin says:
    I have used a recipe like this for years. It's easy to make and tastes great, but can be a little messy and sticky.
    • April 24th, 2013 at 8:48 am
      Andrea says:
      could you use a stand mixer for kneading or does it have to be by hand?
      • April 24th, 2013 at 9:30 am
        Christi P says:
        I've used a stand mixer and it makes it so much easier. I made it by hand until I got a mixer and your hands start to hurt with all the kneading and it's so messy. Make sure to crisco the bowl and dough hook really well before putting in the marshmallows and powdered sugar.
  4. April 24th, 2013 at 8:23 am
    Jen says:
    I have used this recipe for a few years now, and I love it! I do the kneading in my KitchenAid mixer with the dough hook. You just need to make sure you grease the hook and the bowl really well with shortening. Also, sadly, brand of the marshmallows and powdered sugar do make a huge difference. I have found generic versions result in poor quality.
  5. April 24th, 2013 at 8:23 am
    Daphne says:
    I don't really care for marshmallow fondant. It's easy to make it too sweet. I found the perfect alternative.... Use candy melts & Karo syrup! It's more of a modeling chocolate, but it tastes a millions times better & is easier to work with than fondant :)
    • April 29th, 2013 at 9:35 pm
      Amber says:
      What is your recipe for that??
      • September 5th, 2013 at 11:17 am
        Alyssa says:
        I too prefer modeling chocolate to fondant for covering cakes. The recipe is 12 oz of candy melts or white chocolate chips, melted and 1/4 C light or clear corn syrup. mix with a spoon until combined and then kneed until smooth. Let rest on paper towel or newspaper to soak up the oils, then wrap in saran or wax paper and let rest for 24 hours to cure. Works great every time!
    • April 30th, 2013 at 6:27 pm
      Becky M says:
      What a wonderful idea! Do you just add the two ingredients until they form a clay?
      • September 5th, 2013 at 11:18 am
        Alyssa says:
        12 oz candy melts or white chocolate and 1/4 C light corn syrup.
  6. April 24th, 2013 at 11:22 am
    AmyKC says:
    I have used this fondant recipe before. It looked great but the fondant is VERY sweet. I didn't really care for it. The cake was very pretty, though.
  7. April 24th, 2013 at 3:20 pm
    Mindy says:
    Wow! That cake is Awesome Missy!!! I'm so impressed! I've wanted to try fondant forever and now I think I will. Thank you for the step by step...this is awesome!!
  8. April 25th, 2013 at 2:16 pm
    Nesleirbag says:
    Holy polka dots that's a gorgeous cake! Beautiful post, Missy! You make it look easy!
  9. April 25th, 2013 at 2:29 pm
    Shelley says:
    Fondant over a rice krispie cake?! BRILLIANT!! I'm so impressed how it turned out. My last fondant attempt was not so hot, but I'm totally trying this approach next time. Thanks for the fun inspiration.
  10. April 26th, 2013 at 7:58 pm
    Emily says:
    So cute! It seems like such a long time since we did this. It was super fun and easy, promise!
  11. April 28th, 2013 at 5:02 pm
    Stephanie says:
    My daughter was sitting on my lap viewing this post with me and she has a birthday coming up. She said, "Mom, can you make me a polka dot cake just like that for my birthday!?" I think you just got a two thumbs up from my 4 year old!
  12. April 30th, 2013 at 9:27 am
    Amber Lawrence says:
    How much fondant does this recipe make? just wondering how much I would need to make to cover my 3 tiered cake? Thanks!
  13. April 30th, 2013 at 6:48 pm
    Ruth Briggs says:
    You have inspired me! I have never worked with fondant, but it looks like I could do this . . maybe, we'll see Thanks
  14. April 30th, 2013 at 7:05 pm
    Sandra says:
    Beautiful work! This makes me want to try fondant again.
  15. April 30th, 2013 at 7:25 pm
    frannie says:
    Love your comment about crossfit. SO true!
  16. May 1st, 2013 at 3:43 am
    Gina @ LifetotheFdegree says:
    This is so awesome, and looks manageable! I can't wait to try it. Your cake turned out great!
  17. May 1st, 2013 at 8:02 pm
    Allyson says:
    I am planning on using your recipe for my sons garbage truck themed birthday that we are celebrating this Saturday. I have never worked with fondant before but you said anyone can do it! How soon can I make the fondant and when can I decorate his cake? Thank you for your help!
    • May 2nd, 2013 at 7:56 am
      Missy says:
      You can make the fondant anytime, it keeps for a LONG time. Just be sure to wrap it in plastic wrap and a ziplock bag for storage and put it in the fridge.
      For decorating the cake - that depends on how fresh you want that to be... but give yourself plenty of time for rolling it all out and cutting shapes. i would at least do the day before so you won't feel rushed.
      Have FUn!
      • May 2nd, 2013 at 8:08 pm
        Allyson says:
        Thanks so much! I will try to make it up before going to bed tonight!
  18. May 1st, 2013 at 9:46 pm
    Julie V says:
    Wow! I love this. How fun. This is a must try!
  19. May 2nd, 2013 at 8:17 am
    Erin says:
    This may be a silly question but do you use the whole 2lbs of sugar? That seems like alot, also how sweet is this and can you put this on a regular box cake not just rice crispys?
    • May 2nd, 2013 at 9:01 pm
      Missy says:
      If you are making a smaller cake, you could half the recipe. This batch was enough to cover this three tiered cake. It is really sweet (marshmallows and powdered sugar:) But I like it!
  20. May 2nd, 2013 at 4:21 pm
    Ashley says:
    Darling cake Missy! I need to try this next week for my daughters birthday.
  21. May 2nd, 2013 at 9:18 pm
    Brittney says:
    If you are making a whole batch just one color try coloring the marshmallows first.. make it way easier than all the pulling and stretching to get thr color just rigjt.
    • May 6th, 2013 at 8:43 am
      Missy says:
      good idea!
  22. May 3rd, 2013 at 6:56 pm
    Shalifa says:
    Can this be stored? If so how should I store it and how long can I keep it? Thanks! :)
    • May 6th, 2013 at 8:44 am
      Missy says:
      Just wrap as I showed above in plastic wrap and a ziplock bag to keep all the air out and it will keep for a long time!
  23. May 8th, 2013 at 2:10 pm
    Andrea says:
    Can the marshmallow fondant be kept in the fridge? I was going to make it a day before I made the cake?!?!? Thanks
    • May 8th, 2013 at 2:14 pm
      Andrea says:
      Guess I should have read the above post! Thanks!
  24. May 13th, 2013 at 3:38 am
    Reen says:
    Thank you so much Missy,for sharing your recipe. Readymade Fondant in my country is very expensive and tastes like elastic(horrid)! with 4 grandchildren now, I certainly will attempt it, never mind if its not perfect, small kids are so easy to please! Thanks once again and God bless Reen from Malaysia, Asia
  25. May 14th, 2013 at 4:03 pm
    Jenn W says:
    If I wanted to use this recipe for shapes on cookies, how would you recommend attaching them?
  26. May 19th, 2013 at 7:28 pm
    Michele says:
    I've made this using marshmallow fluff - if you put the fluff in the fridge overnight, it makes it easier to get it out of the container. I've found that key is to really knead the powdered sugar in - if not, it will get stay sticky and hard to roll out. I love doing with with my girls and having them use cookie cutters to cut out shapes.

    Also - if you want the fondant super shiny, brush it (lightly!)with vodka the night before. The alcohol will dry out overnight and leaves the fondant shiny.
    • June 6th, 2013 at 1:17 am
      Monica says:
      I was wondering about marshmallo fluff how much do you use for a 3 tiered cake or the above recipient? Thanks
    • June 6th, 2013 at 1:17 am
      Monica says:
      I was wondering about marshmallo fluff how much do you use for a 3 tiered cake or the above recipient? Thanks
  27. May 21st, 2013 at 11:25 pm
    Larissa says:
    I used this recipe to make poppy flowers for a cake. It worked perfectly. It can be slightly sticky, but as long as you use plenty of powdered sugar while rolling it out, you can form it just find with fondant tools.
    • August 1st, 2013 at 3:48 pm
      Shana says:
      I am wanting to make embellishments with this fondant for my son's Mario birthday cake. Will it dry hard like regular fondant?
  28. May 22nd, 2013 at 9:04 pm
    Frances says:
    Can't wait to try this!!! Planning my son 1st birthday
  29. May 23rd, 2013 at 9:26 am
    Kelly says:
    I just made this fondant and it turned out perfectly! Can you tell me what I should use to color it? Does regular food coloring work well? I was afraid it would add too much liquid.
    • May 28th, 2013 at 10:22 am
      Missy says:
      We used the gel colors - but the others might work, maybe just reduce the amount of water you add.
  30. May 27th, 2013 at 8:04 am
    Becky says:
    Have you ever used this recipe to make flowers? If not what did you use.
    • September 29th, 2013 at 2:35 pm
      Ashley says:
      Usually gum paste is used for flowers. It drys harder than fondant, making it better for things that stand up, like flowers
  31. June 2nd, 2013 at 4:47 pm
    T Shively says:
    Was wondering how to and how long the fondant can be stored? In refrigerator or shelf.Also do you think you could add the coloring with water, instead of at the end? Could you use a flavoring too?
    • August 19th, 2013 at 2:52 pm
      Missy says:
      You can store it in the fridge for a long time
  32. June 3rd, 2013 at 10:25 pm
    Sarah says:
    Wonderful idea! I just tried making this tonight and while it flowed over the object I wanted very nice I had some issues with it. No matter how much i kneaded it I still ended up with little lumps from pockets of powdered sugar. Any pointers on how to get rid of these or avoid them? I used the exact products you suggested so it's not from using inferior products. Any help would be appreciated.

    Thanks!
    • August 19th, 2013 at 2:55 pm
      Missy says:
      Try sifting the powdered sugar really well - that should solve the lump problem.
  33. July 17th, 2013 at 3:45 pm
    Kat says:
    With all of the posts of different ways to make this fondant, which would you suggest for a fondant thats not too terribly sweet but doesn't stray from the taste of fondant and icing for a cake? With all the comments I don't know which to try!
  34. July 20th, 2013 at 6:31 pm
    Rebecca says:
    Would this fondant be enough for a two tier cake or do I have to make another batch?
  35. August 1st, 2013 at 1:35 pm
    Monique says:
    About how much does this recipe make?
    • August 19th, 2013 at 2:54 pm
      Missy says:
      1 batch will for sure cover the bottom tier of the cake we made. We only used two batches for the whole thing but depending on your cake size and how thin you roll it, this will vary.
  36. August 2nd, 2013 at 7:09 pm
    Tami G. says:
    I love this recipe...I made a special owl birthday cake for my granddaughter...it was outstanding fondant and tasted so much better than what I was purchasing at the store and much easier to work with. I would love to post a picture of the cake, but unsure how to do that here. Thank you for posting this recipe.
    • August 19th, 2013 at 2:40 pm
      Tami G. says:
      I was wondering if you have ever made decorations from this fondant and frozen them for a future use on a cake?
      • August 19th, 2013 at 2:48 pm
        Missy says:
        I haven't ever frozen it, but it does keep for a long time in the fridge if you keep it air tight. Let us know if you have success with freezing it.
  37. August 9th, 2013 at 11:53 pm
    Rebecca says:
    Do you use homemade buttercream frosting to get the fondant to stay to the cake pie something different?
    • August 14th, 2013 at 4:32 pm
      Missy says:
      yes! Any frosting would work...you just need a thin layer to smooth everything out.
  38. August 26th, 2013 at 1:42 pm
    crystal says:
    Ok so I just tried this and it did not work for me :( so I'm wondering if I did something wrong. For example when it says 16 oz does that mean 1 1/2 bag of marshmallows, or measure out 16 oz which would be 2 cups? But when I tried to mix it with some of the sugar is was not forming together like it should. Really would like to get this right for my daughters birthday cake tomorrow.
  39. September 13th, 2013 at 11:46 am
    lnrikez says:
    now I can learn to use fondant, thanks for this post
  40. September 25th, 2013 at 11:06 am
    Steph says:
    Hi Missy this cake is gorgeous! I want to make a similar one for my niece's birthday this weekend. I know how to usually stack cakes but with the fondant what technique did you use to stack the cakes?

    Thanks!
    • September 26th, 2013 at 3:40 pm
      Missy says:
      I am no pro - we just put them on top of each other. :) But we used rice krispie cakes and not regular ones so I don't know if that makes a difference in stacking...?
  41. October 13th, 2013 at 6:08 pm
    mary says:
    Would love to see the post on the food from the fancy nancy party......?
  42. October 18th, 2013 at 4:52 pm
    Ari says:
    I just finished making a cake with this and it worked perfectly! It looked really nice, was very easy to make, and tasted good too! This is the first time i have worked with fondant (or with cakes really) and it turned out really nice! Thanks for posting :)
  43. January 1st, 2014 at 9:42 am
    Cydnie says:
    Great recipe! What kind of icing do you use before the fondant?
  44. February 21st, 2014 at 11:39 am
    Hannah says:
    How do you store the fondant??
  45. March 18th, 2014 at 12:10 pm
    Breannah Andersen says:
    I have been scared to make fondant! now it is so much easier to make
  46. April 5th, 2014 at 3:53 pm
    Neva @ Retire for the Fun of it says:
    I got tired of spending so much on store bought fondant. Then I found your recipe for the Marshmallow version and had to thank you personally. I make theme birthday cakes for my grandchildren and in gratitude, I linked back to your site for my "When Pokémon and Birthday Cakes Collide" post. I hope you like it.
  47. July 13th, 2014 at 11:47 am
    Diane C. says:
    Hello, that cake you made was wonderful!! I made this fondant, was the first time I ever worked with fondant and it turned out fantastic. It set off my in-laws into having me make a LOT of cakes. now I have a great hobby/obsession making cakes.

    One question question though, some people just do not like the flavor of fondant is there any way I can flavor this differently? I have to make a handbag cake and I don't think modeling chocolate will cover it enough with one batch. I think your fondant would be a better value for the amount I need.

    Thank you for giving me my start in cake decorating! :)
  48. July 16th, 2014 at 10:19 am
    Caitlin says:
    I have a couple questions... 1) can you split it up into a couple different balls and make a few different colors with the same batch? 2) can I freeze the left over and use a couple weeks later?
    • July 19th, 2014 at 12:15 pm
      Diane C. says:
      @ Caitlin...hello, I have made it plain with no coloring then just break off how much i need colored and work in some color paste, with latex gloves on so I don't color my hands...as for freezing I have never tried that but I just wrap it in plastic very well then place in a zip lock and keep it in a cool dry place it lasts for a long time. :)
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