Recipe

Fondant

Soft, smooth rolled fondant you can make at home for covering cakes, cupcakes, and cut-out decorations.

By Matt Campbell

•

4.8

A smooth white fondant drape being laid over a round frosted cake on a turntable in a bright home kitchen

If buttercream is your cozy sweatshirt, fondant is your crisp button-down. It is clean, smooth, and makes cakes look like they got their life together, even if your kitchen looked like a powdered sugar snow globe five minutes ago. This homemade fondant is soft and stretchy with a nice vanilla vibe, and it is made with ingredients you can actually find without a specialty store field trip.

Powdered sugar, mini marshmallows, corn syrup, vanilla extract, and a bowl of water measured out on a tidy kitchen counter

Use it to cover cakes, wrap cupcakes, or roll and cut shapes for quick decorations. I am not here to make fondant feel scary. We are going for smooth enough, pliable, and easy to fix if it cracks or gets a little dramatic.

Why It Works

Soft and workable: marshmallows give you flexibility without complicated sugar cooking.
Accessible ingredients: no thermometer, no boiling syrup, no stress spiral.
Forgiving finish: small cracks and seams can be rubbed smooth with shortening and a warm hand.
Great for decorating: rolls thin for cutouts or thicker for sturdy bows and accents.

Pairs Well With

Storage Tips

Short term (up to 2 weeks): Coat the outside lightly with vegetable shortening, wrap tightly in plastic wrap, then place in a zip-top bag. Store at cool room temperature away from sunlight.

Longer storage (up to 2 months): Wrap as above and refrigerate. To avoid condensation, bring it to room temperature while it is still fully wrapped, then unwrap and knead until smooth.

Freezing (up to 3 months): Wrap very well, then freeze in a freezer bag. Thaw overnight in the fridge, then bring to room temperature (still wrapped) before kneading.

Note: Fondant hates air. Any exposure dries the surface fast, which turns into cracks later.

Common Questions

Is fondant the same as gum paste?

No. Rolled fondant stays softer and is meant for covering cakes and simple decorations. Gum paste dries much harder and faster, which is better for delicate flowers and structural pieces.

Why is my fondant cracking when I roll it?

It is usually too dry or too cold. Let it sit at room temperature for 5 to 10 minutes, then knead again. If it still feels dry, knead in a tiny bit of shortening (start with 1/2 teaspoon) until it feels pliable.

Why is my fondant sticky?

Humidity or not enough powdered sugar. Dust your hands and surface lightly with powdered sugar or cornstarch and knead in a tablespoon or two of powdered sugar. Also, let it rest 10 minutes so it can firm up.

Can I put fondant directly on a bare cake?

You will have a rough time. Fondant needs a smooth base to grip, like a thin layer of buttercream or ganache. Otherwise it can tear, slide, or show every crumb.

How much fondant do I need to cover a cake?

For a standard 8-inch round cake (about 4 inches tall), plan on roughly 1 1/2 to 2 pounds of fondant for the main cover, plus extra for repairs and decorations. This recipe typically yields about 2 1/2 to 3 pounds depending on humidity and how much powdered sugar you knead in.

Can I flavor fondant?

Yes, gently. Vanilla is classic. For other extracts, use small amounts since too much liquid can make it sticky. Start with 1/4 teaspoon and taste as you go.

How do I keep fondant from drying out while I work?

Keep the portion you are not using wrapped tight in plastic wrap, or tuck it under an overturned bowl. Work with small pieces, and re-wrap between steps. Fondant hates air.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Microwave-safe large bowl
Silicone spatula or sturdy spoon
Measuring cups and spoons
Fine-mesh sifter (helpful, optional)
Clean countertop or large silicone mat
Plastic wrap and zip-top bag for storage
Rolling pin (for covering cakes)

The first time I made fondant, I treated it like dough and kept adding powdered sugar until it turned into a sweet little rock. Classic. Now I stop earlier, let it rest, and knead in just enough sugar to keep it from sticking. The goal is that soft, stretchy feel that makes you think, okay, this might actually behave. And if it does not, shortening and patience are basically the duct tape and zip ties of cake decorating.

Fondant

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 2 minutes

Total Time 1 hour 22 minutes

Servings Makes about 2 1/2 to 3 pounds, enough to cover one 8-inch cake (about 4 inches tall) with extra for small decorations, or makes 24 to 30 cut-out decorations

Ingredients

16 oz mini marshmallows (about 8 cups, packed)
3 tbsp water
2 tbsp light corn syrup
2 tbsp unsalted butter (optional, for extra softness)
1 tsp vanilla extract
2 lb powdered sugar (sifted if lumpy), plus more for dusting (weight is most reliable)
1 to 2 tbsp vegetable shortening, for kneading and hands
Pinch of fine salt (optional, helps sweetness taste less flat)

Powdered sugar, mini marshmallows, corn syrup, vanilla extract, and a bowl of water measured out on a tidy kitchen counter

Instructions

Prep your space. Lightly grease a large bowl and a silicone spatula with a little vegetable shortening. Clear and wipe down your counter. You will be kneading.
Melt the marshmallows. Add marshmallows and water to a large microwave-safe bowl. Microwave in 30-second bursts, stirring each time, until mostly melted and puffy, 1 1/2 to 2 minutes total.
Quick warning: Marshmallows can overheat fast. If they start to look dry, stiff, or scorched, stop and stir, then reduce the time on the next burst.
Stir in flavor. Mix in corn syrup, butter (if using), vanilla, and salt (if using) until smooth and glossy.
Add powdered sugar. Add about 4 cups powdered sugar and stir. It will look like a sticky mess at first. That is correct.
Knead to a smooth dough. Dust your counter with about 1/2 cup powdered sugar to start. Scrape the fondant out and start kneading, adding more powdered sugar a little at a time, until it is smooth, stretchy, and only slightly tacky. Total powdered sugar used will vary with humidity, but expect to use most of the 2 pounds.
Texture check: If it tears easily, it might be too dry, too cold, or just not kneaded enough. Let it rest 5 to 10 minutes, then knead again. If it still feels dry, knead in 1/2 teaspoon shortening and try again.
Rest. Form into a smooth ball, lightly coat with shortening, and wrap tightly in plastic wrap. Let it rest at room temperature at least 30 minutes (1 to 2 hours is great) before rolling. This relaxes it and makes it easier to work with.
To use for cake covering (quick method). Frost your cake with a smooth, thin layer of buttercream or ganache and chill 15 minutes. Roll fondant to about 1/8-inch thick on a lightly dusted surface. Drape over the cake, smooth the top first, then work down the sides. Trim excess with a sharp knife or pizza cutter.
To use for cut-outs. Roll slightly thicker, about 3/16-inch, for sturdy shapes. Cut with cookie cutters, then let pieces air-dry 20 to 30 minutes so they hold edges better.

Tips and Variations

Coloring: Gel food coloring works best. Add a small dot and knead. For the least streaking, add color early, right after the marshmallows are melted and you have stirred in the corn syrup and vanilla, then start adding powdered sugar. Wear gloves if you like your hands not tinted neon for the rest of the day.
Powdered sugar vs cornstarch for dusting: Powdered sugar tastes better but can leave a chalky look. Cornstarch is less sweet and helps with sticking. I use a mix, lightly, and brush off excess.
Fixing small cracks: Rub a tiny bit of shortening on the crack and smooth with your fingertip. For seams, pinch gently then smooth.
Make it chocolate: Knead in 1/3 cup sifted cocoa powder with the powdered sugar. Add an extra 1 teaspoon water if it feels dry.
Marshmallow substitution: This recipe is designed for marshmallows. If you want a traditional poured fondant, that is a different method with cooked sugar.
While you work: Keep unused fondant wrapped tight (or under an overturned bowl), and only pull off what you need. The more it sits out, the more it acts like it has somewhere else to be.

Nutrition information is estimated.

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Fondant

Why It Works

Pairs Well With

Recommended

Homemade Fondant

Weeknight Buttercream Icing

Cream Cheese Icing

Royal Icing

Storage Tips

Common Questions

Is fondant the same as gum paste?

Why is my fondant cracking when I roll it?

Why is my fondant sticky?

Can I put fondant directly on a bare cake?

How much fondant do I need to cover a cake?

Can I flavor fondant?

How do I keep fondant from drying out while I work?

Fondant

Ingredients

Instructions

Tips and Variations