Have you’ve ever seen a fondant covered cake and been super impressed my how clean and elegant it looks?
Surely getting it to look that good must involve some kind of skill that the average home baker doesn’t poses right?
Wrong! Fondant is pretty much just clay made from sugar, and if you’ve ever played with play dough you already know the basics! You can roll it out like a pie crust to cover a cake, knead food coloring into it like bread dough to change the color, use cookie cutters to make fun shapes, or even sculpt it into tiny figurines. Of course some kinds of fondant are easier to work with than others. You could simply buy a bucket of pre-made fondant at your local craft store, but I’ve found this marshmallow version is the easiest to work with for beginners.
16 oz Marshmallows (1 bag of minis)
- Corn starch will help keep the fondant from sticking to your work surface, but it’s just like using flour when baking cookies or pie; Too much will dry it out. Use sparingly if you are making pieces that need to stick together. (Like the ropes used to make these lollipops and ribbon candy)
- If it starts to get stiff and hard to work with, warming it in the microwave for a few seconds will help soften it back up.
- Wear gloves when kneading in food coloring so one color doesn’t transfer into the next from your hands.
- Make the most important pieces a few days in advance to ensure plenty of drying time. Humidity can be a big factor!
- Water will help two pieces of fondant stick together, but use sparingly as it can also melt it if you use too much.
- Keep the “curves” of the cake in mind when making flat pieces in advance. Once they dry they will snap rather than bend to the proper shape. Some pieces can be left to dry along the sides of an empty cake pan if necessary.
- Always make a few extra pieces just in case something cracks while drying or breaks accidently.
Have you ever made a fondant cake before? Do you eat the fondant, or is it just for looks?
Even though it tastes good I still can’t bring myself to eat more than a bite. I’ll stick to my bakery icing instead!