I Show You How to Make Fondant: A Beginner’s Guide

Creating your own fondant might seem intimidating at first, but trust me—it’s easier than you think. My recipe, known as LMF fondant, has been a staple for bakers since 2010. Whether you’re crafting birthday cakes or wedding masterpieces, this homemade fondant delivers the soft, pliable texture professionals rely on.

When I started decorating cakes, store-bought options felt stiff and overly sweet. After countless experiments, I landed on a formula that’s both flavorful and forgiving. The best part? It’s affordable and takes less time than driving to the store.

Think of fondant as edible modeling clay—the kind your inner child would’ve loved. Unlike pre-packaged versions, this recipe stays smooth without cracking. Thousands of bakers have tested it over the years, from weekend hobbyists to pastry chefs. Their feedback helped refine every step.

In this guide, you’ll learn why homemade fondant outperforms shelf-stable alternatives. I’ll break down the ingredients, share tips for perfect consistency, and show techniques for flawless cake coverage. By the end, you’ll wonder why you ever settled for anything less.

Ready to elevate your desserts? Let’s dive into the tools, methods, and creative possibilities that’ll turn your kitchen into a pastry studio.

Getting Started with Homemade Fondant

Back in 2008, my kitchen adventures began with a roll of store-bought fondant and a mountain of frustration. At the time, Wilton was the only brand I recognized on craft store shelves. What I didn’t realize? There’s a whole world beyond pre-packaged options—one where homemade fondant transforms cake decorating from stressful to satisfying.

My Cake Decorating Awakening

I used to think tearing through three rolls of commercial fondant per cake was normal. Every project felt like a battle—stretching stiff dough, patching cracks, begging sheets to cooperate. Then came a frantic Friday night. A client needed a last-minute wedding cake, and I’d run out of supplies. With no time to shop, I whipped up my first batch using marshmallows and powdered sugar. The result? A silky, cooperative dough that rolled out perfectly on the first try.

The Homemade Advantage

Store-bought versions can’t compete with fresh fondant. My recipe costs half as much and takes 15 minutes from start to finish. Clients rave about the subtle vanilla flavor instead of picking off the sugary layer. You control the texture—soft for intricate designs, firmer for structured pieces. No more artificial aftertaste or wasted materials. Just smooth, pliable dough that behaves exactly how you need.

What is Fondant Made Of?

Many bakers assume store-bought versions require complex chemistry. Truth is, their core components are surprisingly simple—just executed differently in homemade recipes. Let’s break down what creates that iconic smooth texture.

Ingredients Behind the Magic

Traditional fondant combines three key elements:

• Sugar: Powdered form builds structure
• Gelatin or glycerin: Adds elasticity
• Stabilizers: Like gum tragacanth or tylose

Commercial brands often include preservatives and artificial flavors. That’s why they sometimes leave a chemical aftertaste.

Marshmallow fondant strips it back. Melted marshmallows deliver both sugar and gelatin naturally. Toss in powdered sugar, and you’ve got dough that behaves like the traditional kind—without the synthetic notes.

Differences Between Marshmallow Fondant and Traditional Fondant

Though their ingredient lists vary, both styles share a common goal: pliable, smooth dough. Here’s what sets them apart:

• Simplicity: Marshmallow versions use 3 items vs. 5+ in traditional
• Flavor: Homemade tastes subtly sweet; store-bought can overwhelm
• Workability: Marshmallow fondant stays softer during shaping

I’ve noticed both cover cakes well, but marshmallow adapts better to delicate details. Less tearing, more flexibility—all thanks to those gooey mallows.

Essential Tools and Ingredients

Forget fancy equipment—the best fondant comes from accessible kitchen staples. Whether you’re a weekend baker or a seasoned pro, success hinges on two things: reliable tools and smart ingredient choices. Let’s break down what actually matters in your setup.

Kitchen Tools You Need

My trusty second-hand stand mixer with a dough hook attachment has seen 12 years of service. But you don’t need pricey gear. A large microwave-safe bowl for melting and a sturdy mixing bowl for kneading are the real MVPs. Here’s how basic tools stack up:

Tool	Purpose	Budget Alternative
Stand mixer	Kneads dough efficiently	Hand mixer or wooden spoon
Dough hook	Creates smooth texture	Clean hands + patience
Silicone spatula	Scrapes sticky mixtures	Regular spatula

Must-Have Ingredients and Their Roles

Store-brand mini marshmallows outperform name brands every time. They melt faster and cost half as much as Jet-Puff. Combine them with sifted powdered sugar—lumps are the enemy here—and a dab of vegetable shortening. This trio creates magic:

• Marshmallows: Provide structure and elasticity
• Powdered sugar: Builds smooth texture
• Shortening: Prevents sticking and drying

I grab generic marshmallows from Walmart or WinCo. Their softer texture blends seamlessly, unlike tougher premium brands. Pro tip: Keep a jar of shortening nearby for greasing surfaces and tools mid-process.

how to make fondant: The Simple Process Explained

Transforming marshmallows into silky fondant might sound like kitchen magic, but it’s pure science. My method skips complicated steps, letting store-bought marshmallows do the heavy lifting. All you need? A microwave-safe bowl and a dusting of powdered sugar.

Marshmallows Meet Powdered Sugar

Here’s why this combo works so well:

• Marshmallows: Their sticky sweetness melts into a stretchy base. Pre-made ones already contain gelatin, saving you hours of prep.
• Powdered sugar: Acts like edible sandpaper, absorbing moisture to create smooth dough. Sift it first—clumps ruin the party.

I melt marshmallows with a splash of water, stirring until glossy. Gradually mix in sugar until the texture resembles soft clay. Takes 10 minutes, tops. If the dough feels stiff, a dab of shortening fixes it instantly.

Best part? This recipe adapts as you go. Too sticky? Add sugar. Too dry? Spritz water. Unlike rigid store brands, you control every detail. Once kneaded, the dough rolls out smoothly without tearing—perfect for sharp edges or delicate ruffles.

Clients often ask why my cakes taste less sugary. Secret’s in the marshmallows. They add subtle vanilla notes instead of that artificial sweetness found in pre-packaged versions. Plus, leftovers stay fresh for weeks when wrapped tight.

Step-by-Step Marshmallow Fondant Recipe

Nailing the perfect fondant comes down to two phases: controlled melting and strategic kneading. I’ve streamlined the process over hundreds of batches—no guesswork, just reliable results every time.

Melting and Mixing Techniques

Grab a large microwave-safe bowl and toss in 10 oz of mini marshmallows with 2 tbsp water. Heat in 30-second bursts, stirring vigorously after each round. Three cycles usually do the trick—you want glossy lava-like texture, not burnt goo.

Microwave Time	Mixture State	Action Needed
30 seconds	Puffed & sticky	Stir thoroughly
60 seconds total	Partially melted	Scrape sides
90 seconds total	Smooth & pourable	Add sugar

Once melted, dump 5 cups powdered sugar onto the marshmallow pool. Fold gently with a greased spatula—it’ll look chaotic at first. Keep mixing until it forms shaggy clumps. This takes about 2 minutes.

Kneading the Perfect Dough

Slather your counter and palms with shortening. Turn out the mixture and start folding like bread dough. Press, push, turn—repeat for 5-7 minutes. Add sugar gradually if it sticks to your hands.

Test elasticity by stretching a small piece. If it tears, work in ½ tbsp water. Too sticky? Dust with more sugar. The ideal texture mimics soft clay—holds shapes but bends without cracking. Wrap tightly in plastic when done. Stores well for 3 weeks!

Tips for Flawless Cake Decorating with Fondant

Perfecting fondant application separates hobby bakers from pros. While crafting the dough matters, how you handle it determines your final results. These battle-tested methods prevent tears, bubbles, and frustration.

Getting a Smooth Surface

Thickness makes or breaks your project. Roll fondant to ⅛ inch—thick enough to handle, thin enough to drape neatly. Chilled cakes work best. Let buttercream or ganache firm up in the fridge for 30 minutes before covering.

Always apply a crumb coat first. This thin frosting layer traps crumbs and creates grip. Smooth it with a bench scraper, then chill again. Cold surfaces help fondant stick without sliding.

Covering Cakes Without Cracks

Size matters more than you’d think. Roll fondant 2 inches wider than your cake’s height plus diameter. Extra material lets you trim clean edges instead of stretching thin spots.

Drape the sheet from the top center. Gently press downward, smoothing as you go. Use flat palms to push out air pockets—never pull sideways. For sharp corners, tuck fondant under the cake base before trimming.

Struggling with wrinkles? A fondant smoother costs $5 and changes everything. Glide it in circular motions to erase imperfections. If cracks form, dab shortening on your finger to seal them discreetly.

Customizing Your Fondant: Color and Flavor Variations

Unleash your creativity by transforming plain fondant into vibrant works of edible art. A splash of color or dash of flavor turns basic dough into signature designs. Let’s explore techniques that maintain texture while amplifying personality.

Mastering Color Integration

Gel-based food coloring works best—it packs pigment without watering down your mixture. Start with a toothpick dip’s worth, kneading thoroughly between additions. Rushing causes streaks; patience rewards you with even saturation.

For bold hues, add coloring during the melting phase. Pastel shades? Mix in a bit after kneading. Always wear gloves unless you want rainbow fingers for days. Pro tip: White fondant dulls colors—use ivory as your base for richer tones.

Flavor Boosters That Work

Vanilla extract’s my go-to, but citrus zest or almond oil create showstoppers. Add flavorings sparingly—½ tsp per batch prevents stickiness. Powdered flavors like freeze-dried berry dust offer intense taste without altering texture.

Chocolate lovers can knead cocoa powder into cooled dough. For coffee flair, dissolve instant espresso in the melting water. Just remember: Strong flavors should complement your cake, not overpower it. A bit of experimentation leads to magic.

FAQ

Can I skip the marshmallows in a fondant recipe?

Marshmallows act as the base for elasticity in marshmallow fondant. Traditional recipes use gelatin and glycerin instead, but I’ve found the marshmallow method easier for beginners. Wilton’s pre-made fondant is a solid alternative if you’re short on time.

Why does my homemade fondant crack when I roll it?

Cracking usually means the dough is too dry. I add a tiny bit of vegetable shortening to my hands while kneading—this helps restore moisture. Room temperature also matters! Cold kitchens can stiffen the texture.

How do I prevent air bubbles under fondant when covering cakes?

Air bubbles drive me nuts! I use a fondant smoother (like the ones from Ateco) to gently press outward from the center. A toothpick can poke tiny holes to release trapped air without ruining the design.

Can I flavor fondant without making it sticky?

Absolutely! I mix extracts like vanilla or almond into the powdered sugar before adding melted marshmallows. Avoid liquid flavors—they’ll mess with the texture. LorAnn Oils’ flavorings are my go-to for strong, non-sticky tastes.

How long does homemade marshmallow fondant last?

Wrapped tightly in plastic wrap and stored in an airtight container, mine stays fresh for 2 months. I double-wrap it to prevent drying. Freezing? Not ideal—thawing can create condensation and make colors bleed.

What’s the best way to color fondant evenly?

Gel food coloring (I swear by Americolor) blends better than liquid. Knead it in slowly—wear gloves to avoid stained hands! For deep shades, let the colored dough rest overnight; the hue deepens as it settles.

Can I use fondant over buttercream frosting?

Yes, but your buttercream needs to crust first! I chill my cake for 20 minutes after frosting. A thin layer of piping gel brushed on helps the fondant stick without sliding. Crisco works too, but gel gives a cleaner finish.