Fondant Decorating

Fondant Decorating

Fondant Decorating makes cakes satin smooth and so lovely.

You can purchase pre-made fondant at the store from the craft section, or you can make your own. I prefer home-made because it tastes significantly better.

Here's my Easy Fondant Recipe

To Cover A Cake with Fondant

The first step in fondant decorating is to cover the cake with a flat sheet of frosting.

First, bring fondant to room temperature. Don't use the microwave for more than 30 seconds. If the fondant was in the fridge it's better to set it out for a few hours to let it warm up.

Knead the fondant a little to soften it before rolling it out.

If you want to add coloring, knead it in, now. You can flavoring now, as well.

I recommend adding some quality flavoring, your guests will appreciate that as well.

If the fondant is too sticky, knead in a little more powdered sugar. If the fondant is too dry, add a little more shortening.

Sprinkle a clean countertop with cornstarch and roll out fondant. You'll need lots of cornstarch. You could use shortening or powdered sugar, but I feel cornstarch is easier to work with.

Use a plastic or marble rolling pen for rolling out the fondant. They work better than the wooden ones.

Now, roll out the fondant like you would pie dough.

You'll need quite a bit of cornstarch.

If you're afraid the fondant might be sticking to the counter, pull it up and sprinkle a little more cornstarch.

Then lay down the fondant and continue rolling. If you didn't catch it in time, pull it up, knead it and start over.

When the fondant is thin, but not too thin, you can put it on your prepared cake and you're ready for fondant decorating.

Carefully move the fondant over the cake.

Do not fold the fondant to move it over the cake. It leaves a nasty crease when it unfolds.

Then you have to cover up the crease with other fondant decorating.

Gently smooth the fondant out. Use a pizza cutter to trim the fondant around the base of the cake.

TIP: If the fondant is too large to carefully move over the cake you can wrap the fondant around the rolling pin (with more cornstarch on top so it won't stick to itself.

Or, you can slide the fondant on a cake sheet and then slide it onto the cake.

Fondant Decorating Tips:

Fondant won't roll as thin as gum paste for really delicate looking decorations. So, don't expect it.

Fondant is soft and easier to eat than gum paste, which little kids really appreciate.

I do love fondant, but know it's place if you need a specific look and feel for your cake. You can use fondant to cut out shapes, but not intricate shapes.

Fondant is great for stripes and cookie cutter shapes.

Use a small dab of frosting or shortening on the back of a piece of fondant to "glue" it to the cake.

And this completes your fondant decorating guide.

Marshmallow Fondant Frosting

16 oz. Fresh Marshmallows
2 lbs. Powdered Sugar

1/2 cup Shortening
4 Tbsp. Water

Melt the marshmallows in the unopened bag in the microwave for 30 seconds. Then squeeze the bag. Melt another 30 seconds and squeeze some more. Continue until marshmallows are melted. (In my microwave it only takes 1 minute.)

Spread some of the shortening on a clean countertop and sprinkle with about half the powdered sugar. Cut open the marshmallow bag and squeeze out the contents on top of the powdered sugar. Then start kneading the gooey mess.

Knead and occassionally add water and more shortening and more powdered sugar until it is all worked in. You may not need all the water or all the shortening. But, you may need more in a very dry climate.

It's hard to say exactly what the consistency should be like. It will tear just a little as it's being kneaded, that's normal. It will be a little sticky. That's normal, too.

Wrap the fondant in plastic wrap and then place in a plastic ziploc bag and squeeze out all the air. Then place in the refrigerator until ready to use.

Electric Mixer Directions:
Put melted marshmallows into the mixing bowl first. (Trust me. Don't put the powdered sugar in first.) Then add shortening, 2 Tbsp. water and 2 cups of the powdered sugar.

Use the kneading hook and slowly mix. Pulse if you need to keep from making too big a mess.

Slowly add powdered sugar until it is all mixed in. Add more shortening or water if needed.

Important Tip: Use fresh powdered sugar and fresh marshmallows for best results. If the sugar has any lumps in it the lumps will remain in the fondant frosting and harden. They look terrible in your finished cake.

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