Hell froze over – I made fondant

Hello hypocrisy, have we met? No? Maybe?

Let me introduce you to a blogger named Alex who posted this in her first blog post ever:

If you’re looking for a blog on how to fully renovate your home with the stellar sander and hand saw that you picked up at Home Depot on the weekend, while simultaneously icing cupcakes with your homemade fondant that would make the bakery down the street jealous, then go somewhere else.

Guess who made fondant?

It’s funny what a trip out to the store to check out costs of fondant sheets will do for you when you’re planning a rainbow birthday party and need 6 different colours of fondant sheets.

That’s about approx $6 per sheet x 6 = $36 without taxes. For fondant.


So off to blogland I went to find out how to make fondant for the cookie icing cut outs I need to make.

I came across some awesome tutorials on how to DIY fondant from marshmallows from blogs such as Austin Wedding Blog, Cake Whiz, Iron Whisk and my favourite Keeping Up with the Kitchen Mom, because she wrote a blog post for moms like myself who are incompetent bakers, who need truly step by step photos of every single step. Especially how to put a giant rolled out piece of fondant on top of a cake without having it fall apart.

Here’s how my experiment went and what I/you need:

– 1 bag of marshmallows

– 1 bag of icing sugar

– flavouring (i.e. vanilla, lemon, etc. – this is optional and I didn’t add it in however it is important to note, if you want white fondant do NOT use regular vanilla flavouring as it will change the colour of your white fondant to cream – so use the clear vanilla)

– food colouring (I used Wilton Gel Icing colours)

– Crisco or a non-stick spray (I also didn’t use this until I realized I probably should have, as some recipes out there didn’t call for it)

The How To:

1) Microwave your marshmallows in a bowl mixed with approx 2 tablespoons of water. This will vary depending on your microwave. For me 50 seconds was enough.

2) Mix with a wooden spoon til you have a paste. I needed 6 colours so I made separated the melted marshmallows into 6 bowls.

3) Add in your food colouring and flavour of choice.

The reason it is better to add in your food colouring now is because kneading it into the marshmallow dough after it is made is a nightmare and way harder than dropping it in now.

Also, if you want a deep colour add more gel because when you add the icing sugar to the marshmallows it will lighten the colour (I am Canadian we spell color – colour – just in case you’re getting irritated with that).

This is especially noticeable with the “why can’t I make red not deep pink icing” insanity that plagues everyone.

4) Take some icing sugar and pour it into your melted marshmallow bowls. Begin to mix into a dough like consistency.

Add more sugar.


Repeat until you have a dough that feels like playdough.

The icing sugar is what will help create the mixture into a nice thick dough. So add slowly as you go. Do not dump in a psychotic amount of sugar at once and mix. It will be a tornado of icing sugar in the air.

The first one I did, the red colour, I made the mistake of kneading this outside the bowl before it was a thick enough dough and it just stuck to my hands like peanut butter and glue. I wound up wasting a lot of product because it wouldn’t come off my hands and made kneading frustrating as all hell. The crisco/non-stick spray is for your hands and surface area to ensure your product doesn’t stick to anything. Makes kneading easier.

With the subsequent colours, I mixed and kneaded the marshmallow mix in their bowls and only took it out when it was the consistency of playdough. I found this to be way easy then doing it outside the bowl and got the bowls done much faster. It will take awhile and you’ll probably be horrified at how much sugar you’ll need.

5) Wrap finished fondant in saran /plastic wrap and seal in an air tight container. Some websites suggested coating it in the Crisco before you wrap.

From what I’ve read this has a good shelf life so you can use it weeks down the line if you store it well. There’s a debate on whether or not it is ok to store it in the refrigerator because it causes condensation and beading on the fondant (which if you have the fondant on a cake or cupcakes already, the colours on your items as decor may melt and bleed into each other), but a lot of cake bakers on cake forums say don’t have a problem with it.

I haven’t tried it. If you have, please chime in. If do a fondant for the birthday cake and I’ll let you know how that goes.

And then you’re done. Rainbow coloured fondant.

This wasn’t hard, but I won’t sugar coat (oh that is just a bad pun) how time consuming the kneading part of it is.

This is probably because I am a novice kneader whereas expert bakers would probably be able to knead this and style it into a wedding cake by the time I’d be done mixing the blue colour.

So yes hypocrisy. I made fondant. Everyone has to grow up sometime.


  • Reply
    August 9, 2012 at 11:07 am

    i’ve never made fondant! but yours looks great. and not only did you make it, you have tips on how to make it better, which makes you sound like a maven. well done!

    • Reply
      Alex @ northofseven
      August 9, 2012 at 3:28 pm

      Don’t you worry. I will ruin that maven title as soon as I post what my trial run rainbow cake looks like. It’s so divine it’s like a volcano imploded from the inside out.

      • Reply
        August 9, 2012 at 8:33 pm

        oh i can’t wait for this!!!! 😀

  • Reply
    August 9, 2012 at 12:20 pm

    Beautiful fondant! Very nice vibrant colours.

  • Reply
    August 9, 2012 at 3:45 pm

    You are brilliant! Seriously… my daughter’s birthday is next week and I’m not even sure we’re having cake yet. If we do, it will be frosting… pre-made… out of a tub.

    Can’t wait to see what you make with the fondant!

    • Reply
      Alex @ northofseven
      August 9, 2012 at 4:03 pm

      I’m probably going a little more all out this year b/c this is most likely the last year we’re doing a big family/friends thing. Next year it’ll be classmate friends and soon she’ll be 13 and going Yeah mom I don’t do birthday parties anymore. Have cake! Make some for yourself!!! Drink it down with a good bottle of wine.

      • Reply
        August 9, 2012 at 5:59 pm

        Oohh… that’s a great idea! Wine and cake… yum. And with my girl turning 13, I can tell there is going to be a lot more wine in my future. 🙂

  • Reply
    August 9, 2012 at 3:52 pm

    HA HA! I love the title! I thought, oh goodness… did pigs fly too?! You are so funny. Of course you made fondant… I wouldn’t expect anything less from you, Alex. Seriously, this party is going to be double rainbow delicious!! I kind of want to unwrap those pretty babies and play with them… while I sneak little bites off the top. I always envied cake makers and their beautiful fondant. People get so creative with it. Can’t wait to see what you do with all your pretty sugar!!!

    • Reply
      Alex @ northofseven
      August 9, 2012 at 4:02 pm

      You mean what do to the sugar that my daughter left behind while trying to eat it without me seeing? That’s why there are so many spoons. I’m like no you can’t mix with the spoon you just licked and yes I can tell you licked it b.c your mouth is the colour of a Smurf Violet Beauregarde.

  • Reply
    Victoria Elizabeth Barnes
    August 9, 2012 at 5:04 pm

    I’m with Stacey—best post-title ever. I had no idea how you made fondant. I vaguely knew it was made out of… sugar?? But no concept of how easy it was. I will still never make it… but still. Nice to know I can add it to my repertoire of things-I-could-make-if-I-really-had-to. I am weirdly compelled now, to know what the end result is. You roll it out? Like pie crust? I guess you will do another post with the final product. Is it moldable too? Or am I thinking of marzipan?

    You said 13 soon, above … almost a teenager. What are preteens asking for, gift-wise these days?

    • Reply
      Alex @ northofseven
      August 9, 2012 at 6:30 pm

      Sigh. I just wrote a novel back and it disappeared. Damn WP!

      No she’s turning 5 Thank God! I just meant that by the time kids are 13 they’re like Yeah we don’t do parties (or in the case of my neighbour who is 11 and they gave up parties before age 10) b/c it wasn’t cool to hang with mom and dad anymore.

      In terms of gifts all my friends with teens say the same things – Ipods, Iphones, Lululemon zip hoodies and GC’s to stores with all those things that I didn’t own til I was oh maybe 21?

      • Reply
        Victoria Elizabeth Barnes
        August 10, 2012 at 7:40 am

        Oh! Lol. I THOUGHT you looked awfully young for a mom of a soon-to-be teen.
        Iphones, Lululemon? So they basically want the same thing I do.

  • Reply
    August 15, 2012 at 9:21 pm

    Wow – this looks oddly tasty. . . Maybe I am just one of those people who would like to eat a rainbow? Who knows – I adore your style of writing though – so witty… Leads to entertaining reads!

    • Reply
      Alex @ northofseven
      August 15, 2012 at 9:35 pm

      I’m blushing. And your cheque is in the mail.

      • Reply
        August 15, 2012 at 9:57 pm

        Thank you – I have some artsy fartsy purchases on hold at the moment, the money is needed!

  • Reply
    A Ponytail Kind of Day
    August 17, 2012 at 5:15 pm

    great job 🙂 looks great

  • Reply
    August 18, 2012 at 8:37 am

    This post is amazing! Thanks for sharing! =)

    • Reply
      Alex @ northofseven
      August 18, 2012 at 11:34 am

      Looking at your phenomenal creations, I am willing to bet you have great secrets on how to make the buttercream one. I fear for my own life if I tried to do that. Probably b.c I’d break my mixer (which I never seem to use) and my arteries.

  • Reply
    August 30, 2012 at 4:34 pm

    I have been loving your blog Alex! I was thinking of your comments regarding fondant when I was making it this week for my Dad’s birthday cake. This is the second time I have made this recipe and the second time I have sworn never to do it again. SOOOOO STICKY! “Frustrating as Hell” indeed, it gets everywhere! but then the cake is done and looks so pretty and tastes so yummy….

    • Reply
      Alex @ northofseven
      August 30, 2012 at 5:25 pm

      Post photos on your blog! I want to see this success story. Better yet teach us how you rolled that sucked onto the cake. I can’t wait til I try that. Which will be NEVER.

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