Your #1 Online Baking Destination!


Easy Marshmallow Fondant recipe, how to make Marshmallow fondant, easy Marshmallow fondant, rolled Marshmallow fondant recipe, cake decorating, cake decorating tips, how to use Marshmallow fondant, diy Marshmallow fondant, how to make homemade Marshmallow fondant, recipes for Marshmallow Fondant, recipes for Marshmallow fondant, easy Marshmallow fondant recipe, how to use Marshmallow fondant, fondant for beginners, Recipes, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, best ever desserts, simple desserts, simple recipes, recieps, baking recieps, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

How to Make Marshmallow Fondant & Decorate a Cake

Save Recipe

Hi Bold Bakers!

Homemade Marshmallow Fondant is so easy to make and it’s amazing what you can do with it. More traditional Rolled Fondant recipes require a few ingredients and more then like you won’t have them to hand. Marshmallow Fondant is a bag of marshmallows and icing sugar, thats all you need.

Making your own fondant is inexpensive and fast. I have great tip on fondant making and coloring on this post for traditional Fondant recipe. 

Easy Marshmallow Fondant recipe, how to make Marshmallow fondant, easy Marshmallow fondant, rolled Marshmallow fondant recipe, cake decorating, cake decorating tips, how to use Marshmallow fondant, diy Marshmallow fondant, how to make homemade Marshmallow fondant, recipes for Marshmallow Fondant, recipes for Marshmallow fondant, easy Marshmallow fondant recipe, how to use Marshmallow fondant, fondant for beginners, Recipes, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, best ever desserts, simple desserts, simple recipes, recieps, baking recieps, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

To store Fondant to use at a later date cover it in a little vegetable oil (like below) and store it in an airtight bag. The less air the better so your fondant doesn’t dry out.

Easy Marshmallow Fondant recipe, how to make Marshmallow fondant, easy Marshmallow fondant, rolled Marshmallow fondant recipe, cake decorating, cake decorating tips, how to use Marshmallow fondant, diy Marshmallow fondant, how to make homemade Marshmallow fondant, recipes for Marshmallow Fondant, recipes for Marshmallow fondant, easy Marshmallow fondant recipe, how to use Marshmallow fondant, fondant for beginners, Recipes, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, best ever desserts, simple desserts, simple recipes, recieps, baking recieps, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

Also you can always use your leftover fondant to make Homemade Sprinkles.

4.8 from 5 reviews
How to Make Marshmallow Fondant & Decorate a Cake
 
Author:
Ingredients
  • 1 Bag (10oz /280g) mini marshmallows (good brand)
  • 4 Tbls. water
  • 4 Cups (907g/2lbs) powdered sugar
  • Flavorless oil (little for hands while kneading)
Instructions
  1. First melt marshmallows and water in a double boiler or in microwave for 30 seconds at a time. Set aside once melted.
  2. To make it On a kitchen mixture, add in ¾ of the powdered into the mixture bowl, followed by the marshmallow mixture. then mix together on low speed until you have incorporated a lot of the sugar and your fondant is coming together to form a ball. Then turn out on the counter add the rest of the reserved sugar bit by bit. Then Knead 3. Knead Knead! for about 7 minutes until it is soft and shiny. If it starts to feel a bit dry, add ½ Tbls. water at a time until it feels soft and pliable – then keep kneading.
  3. By hand, stir ¾ of the powdered sugar into the marshmallow mixture, then knead in the remaining ¼ until it is all incorporated into the mixture . Then turn out on the counter and Knead Knead Knead! for about 7 minutes until it is soft and shiny. Incorporate the reserved sugar as you knead. If it starts to feel a bit dry, add ½ Tbls. water at a time until it feels soft and pliable – then keep kneading.
  4. Note: be sure to grease your hands and counter before dumping mixture from bowl
  5. To Add color to your fondant. Add a small amount of food coloring with a toothpick, then Knead Knead Knead! for about 7 minutes until it is soft and shiny. If it starts to feel a bit dry, add ½ Tbls. water at a time until it feels soft and pliable – then keep kneading.
  6. To store your fondant to be used later Grease the outside of the ball and double wrap in saran wrap, then put in a ziplock bag to keep it moist.
  7. Roll your fondant on on your surface well dusted with icing sugar. Move it around so it is not sticking in one spot. Roll it to the desired size of your cake.
  8. For the hearts cut them out with a cutter. You can actually cut these out in advance and let them dry out. I let my hearts dry out in the open air to firm them up. They are easier to apply when they are firm.
  9. Your Fondant will last for weeks store airtight. Even your cut out hearts will stay perfect until you need them.

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

11 Images
Submit Your Photos
BrittanyHarrison
Musarrat
Esther Vella
Tugba
GailV
SweetestSweden
Jean Witte
BethG
Lydia Holloway
Edy Edy
Kate3
mug_logo_150
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

186 Comments

  1. Valerie on January 20, 2018 at 6:45 am

    How can I dry marshmellow fondant faster

    • Gemma Stafford on January 20, 2018 at 6:51 am

      Hi Valerie,
      Really a dry, not over warm room will work well enough.
      Keeping the fondant thin will help too.
      A hairdryer, running on cool will work too.
      Do not apply heat to this as you will melt it again. If you are still at the mixing stage a little cornstarch will help.
      I hope this works well for you,
      Gemma 🙂

  2. Candy on January 17, 2018 at 10:01 pm

    hi gemma
    thank you for sharing you marshmallow fondant recipe. I would like to know if i can use thos recipe to make a cake topper like flower, pony etc..will it stand?
    would love to hear from u.
    tnk u and God bless
    cheers

    ~candy

    • Gemma Stafford on January 18, 2018 at 3:03 am

      Hi Candy,
      I think not!
      You can do as I did and make cut outs, and this can be very effective too. Really you need a modelling fondant to make stand up models, and that is a different thing.
      A rolled fondant can be used to some extent, but what you need to do is practice, make a small quantity of fondant and try it. Google this, there are lads of tutorials online.
      Gemma 🙂

      • candy on January 18, 2018 at 4:04 am

        thank you so much for the quick respond..God bless

  3. Bob on January 16, 2018 at 4:08 pm

    I am making a 9 x 13 cake to look like a bowling lane.What can I add to the fondant to look like the lane(they are lite brown.) I don’t want too dark for chocolate.And should I make extra fondant?
    Thanks!!!
    i never have made fondant before.

    • Gemma Stafford on January 17, 2018 at 2:41 am

      Hi Bob,
      This is a tricky one!
      You should try this with a little sample before you launch into the big production, just to be familiar with how it handles.
      You can also color this little batch, with a touch of cocoa, to test the color. This is what I would need to do to test this.
      Reduce the recipe to about 1/4 and test it, that is the best advice I can give you.
      The full amount in this recipe should work well for your cake. You can soften the test batch and use it again too. You really need to practice this recipe,
      Gemma 🙂

      • Bob on January 17, 2018 at 5:35 am

        Thanks for reply,I will practice.
        I have a large bowling pin cake mold to put on top and a bowling chocolate mold with small pins and bowling balls.I have a candy mold for chocolate suckers around the bottom.

  4. Jhen on January 16, 2018 at 1:40 am

    Hi Gemma,
    It’s me again, Jhen, I’m an avid follower from the Philippines. I learned a lot from you. I want to try this recipe so i don’t need to buy a ready made fondant anymore, but can’t find glycerine, is there anything that can substitute for it? Thank you so much..Godbless! 😊😊

    • Gemma Stafford on January 16, 2018 at 2:28 am

      Hi there,
      I am told that a light vegetable oil replaces glycerin, but I suggest you google a recipe specifically excluding the glycerin.
      Fondant is a tricky thing, and it works best when you follow the recipe, but when you get it right it is a great thing to have in your repertoire,
      Gemma 🙂

  5. Kate Barron on January 15, 2018 at 3:47 am

    Hey Gemma

    I’m planning on making a 3 Tier Paw Patrol cake for my nephews 5th birthday party. The bottom tier will be baked in a 30cm x 8cm baking tin, the middle tier will be baked in a 15cm x 7.5cm baking tin & the top tier will be baked in a 10cm x 7.5cm baking tin. I’ll cut each cake into 2 or 3 pieces, then they’ll iced & crumb coated before I add fondant to each tier.

    Would you be able to give me an estimate of how much fondant I’ll need to cover the cakes? I’ll work out how much extra fondant I’ll need for decorations from your estimate. Also can only gel food colouring be used to colour the fondant?

    Thanks heaps.

    Cheers, Kate

    • Gemma Stafford on January 15, 2018 at 4:57 am

      Hi Kate,
      This will be a huge cake! You must be intending to feed a lot of people.
      You will need at least double the amount I have indicated in this recipe. I cannot really be sure about this.
      Gel/paste colors are best to get the strong color required for character cakes, water based colors will not do it for you.
      I wish you luck with this Kate, let us see a pic when it is done!
      Gemma 🙂

      • Kate Barron on January 15, 2018 at 7:19 am

        Hey Gemma

        Thanks for your quick reply. Yes, it’s really a massive cake now I think about it. I’ll have a chat too my sister and double check how many the cake needs to feed as I think I’ll probably downside and use smaller tins.

        That’s okay I knew it would be a complete estimate of how much fondant you think I’d need to make at least now I have an idea whereas I would’ve probably made way more than you’ve suggested and ended up wasting it. Cool, that’s what I thought about having to use gel/paste food colouring for the fondant to get strong colour.

        My nephew’s birthday party is next Saturday. I usually just make and ice my cake a day in advance but, since I’ve got a lot of work to do how long in advance can I make and decorate the cakes with fondant, and how do keep the cakes moist and fresh? Sorry about all the questions but, like I said I’m usually pretty basic with my decorating so fingers crossed it all works out how I’ve planned in my head.

        Thanks again., I’ll take a photo of my completed cake and share so you can see how it turned out.

        Cheers, Kate

        • Gemma Stafford on January 16, 2018 at 3:37 am

          Hi Kate,
          Yes, may be a good idea to make it smaller, the one you were making would be wasted I think, a little goes a long way.
          Fondant seals a cake, especially with the crumb layer of buttercream in place. I would chill it after the filling and crumb layer, it will be easier to work with when it is stiff and cold. Real butter is best for the buttercream too, it will set up better.
          Fondant dries out at room temperature, and it does seal in the cake, so depending on the room temperature it will stay nicely for a few days, in a cool environment. In a warm climate you may need to refrigerate it, but you probably know that, keep it covered in any case.
          We will be looking forward to seeing the end result,
          Gemma 🙂

  6. Jenna on January 14, 2018 at 7:53 pm

    Hi Jemma!
    I have never tried working with fondant before but have always wanted to and I think I’m going to give it a go! One question I had is, do you think it would be possible to substitute some of the icing sugar with cocoa to make chocolate fondant? Thank you for your time!

    • Jenna on January 14, 2018 at 7:54 pm

      Oh, I just realized I spelled your name wrong! Sorry, Gemma! :S

    • Gemma Stafford on January 15, 2018 at 6:01 am

      Hi Jenna,
      Good, do try it. Do try the chocolate version, it should work well for you. I think you should add the cocoa, sieved and distributed through the icing sugar, but I am not sure that you need to sub out any of the sugar, or if so just a little, it is a different thing!
      Gemma 🙂

  7. Megaroo on January 13, 2018 at 11:44 am

    i was wondering, would this fondant or your rolled fondant work better for molding? I want to make a unicorn cake with fondant ears and horn.

    • Gemma Stafford on January 13, 2018 at 8:12 pm

      This is perfect for molding. It will work great 🙂

  8. Victoria on January 7, 2018 at 11:45 am

    I dont have powdered sugar but i need to make it today is there a way i can substitute it with regular sugar?

  9. Kate3 on December 31, 2017 at 5:56 pm

    Hi Gemma and Bold Bakers,

    I recently made a large batch of your marshmallow fondant, Gemma, to cover a novelty birthday cake for my six-year-old grandson. I made a three-layer Ninjago Lloyd cake and filled and covered it with Ermine Buttercream, which was a huge hit, before applying the fondant. I will try to upload a photo if I can figure out how to do it.

    Anyway, I thought I’d let you know how I went as I learned a few things along the way. Don’t we always?

    1. Different marshmallows produce different results. I had to search high and low on the Gold Coast (Queensland, Australia) where I live for mini white marshmallows and finally found them at a confectionary warehouse. Unfortunately, once melted they produced a wetter marshmallow than the brand I’d used previously, so I had to add quite a lot more icing sugar than the recipe prescribed to get the right consistency.

    2. Making fondant in advance can be problematic. As my grandson’s birthday was just after Christmas, I thought I’d be clever and make the fondant in early December. Unfortunately – and I promise not to use that word again in this post – I had to work the fondant quite a lot and add some water to get the right consistency. And I don’t think I ever got it back to the way it was on the day I made it. Consequently, it was much harder to use than it should have been – but I still managed to get it as thin as I wanted.

    3. The fondant refrigerated beautifully. It’s summer here at present and it’s been really hot. Christmas Day was 38 degrees (Celsius)! I had no choice but to refrigerate the completed cake. It was in the fridge on and off for two days. On the day of the party, it was hot and very humid. The cake was out of refrigeration for about two hours before it was cut – and it was perfect!! I’d been really worried about whether I’d end up with a puddle of melted fondant, but it showed no sign of caving in, despite the heat.

    4. The fondant was easy to colour. Ninjago Lloyd is mostly deep green, with a Lego yellow face and a black trim. The coloured fondant was really vibrant. (I used gel colouring, of course.)

    That’s about it. I’m planning to try your other fondant recipe for my next cake.

    Happy New Year!

    • Gemma Stafford on January 2, 2018 at 6:23 am

      Hi Kate,
      Many thanks for sharing your experience here, and your fab cake photo too, so very well done. It is always great to get the benefit of your experience.
      Happy New Year to you and your family, what a lovely place you live in, on my bucket list!
      Gemma 🙂

  10. tarana on December 26, 2017 at 2:28 am

    i just wanted to know if u need to cover the cake with a layer of cream first or is it okay to add the fondant directly on the cake?

    • Gemma Stafford on December 26, 2017 at 3:12 am

      Hi Tarana,
      fondant like something to stick to.
      You can use a ‘crumb layer’ of buttercream frosting, this will catch the crumbs and allow the fondant to sit nicely.
      You can also use a layer of sieved apricot jam to hold it in place. A crumb layer is a fine layer of buttercream frosting, you put it on first, then refrigerate it to set it up, this allows for easy cake decorating, no matter which frosting you are using,
      Gemma 😉

  11. Ezra on December 17, 2017 at 5:06 pm

    Would I be able to use Marshmellow fluff instead of marshmellows?

    P.s. I love watching your videos; they simultaneously get my creative baking juices going and make me hungry

    • Gemma Stafford on December 17, 2017 at 5:41 pm

      Hi Ezra,

      So great question but unfortunately no as I think they are slightly made up of different things.

      I hope this helps and I’m really glad you like my videos 🙂

      Gemma.

  12. Megan on December 14, 2017 at 8:31 am

    Is it easier to add food coloring while the fondant is mixing or after all the kneading?

    • Gemma Stafford on December 15, 2017 at 5:29 am

      Megan, best when mixing, but it can be incorporated into little amounts after it is mixed. Use a gel or paste. Works well for detail for characters/flowers etc,
      Gemma 🙂

  13. Roma on December 7, 2017 at 2:46 am

    This recipe looks great!
    Just wondering how many cupcakes tops can I cover with this recipe ….

    • Gemma Stafford on December 8, 2017 at 4:39 am

      Hi Roma,
      A lot! certainly 24, perhaps more, depending on how you use it,
      Gemma 🙂

  14. Joshua Gamilla on December 5, 2017 at 4:36 am

    I just wanted to know if you can model stuff with this fondant because I’m planning to make Olaf for this gingerbread house and I want to know if that is possible

    • Gemma Stafford on December 6, 2017 at 5:22 am

      Hi Joshua,
      I would not use a marshmallow fondant for figures. I think you will need to use a gum paste, and a rolled fondant.
      I am not really the best person to answer this as character cake decorating is not my specialty.
      I suggest you check out the tutorials on YouTube for this, it is a skill worth learning,
      Gemma 🙂

    • Jacqui R King on December 7, 2017 at 1:48 pm

      Hi Joshua, further to Gemma’s comment, I have used this marshmallow fondant to make a small pig and it worked for me 🙂 Poss would depend on large your Olaf was I suppose.

  15. Jacqui R King on December 3, 2017 at 7:01 pm

    Hi Gemma, I have some leftover pink marshmallow fondant I made, using your recipe a few months ago. Would it be possible to change it to a chocolate flavour? The great niece I made it for originally, loves marshmallows but didn’t like the fondant icing as it was too sweet to her taste, however she LOVES chocolate or anything chocolate flavoured.

    I was thinking of making up 1 or 2 tablespoons of chocolate liquid, using Blokker Cacao powder and boiling water and adding sufficient amount to the fondant make it look and taste chocolaty.

    Do you think that would work? Any advice gratefully accepted 🙂

    • Gemma Stafford on December 4, 2017 at 2:35 am

      Hi Jacqui,
      You guys are making me think today!
      I found this suggestion on Instructables.com. 3 oz marshmallows
      1/2 tsp cocoa
      .53 oz chocolate chips
      Powdered Sugar
      Dash of water

      You are going to start with melting the marshmallows and chocolate chips. As I stated in the last step, either do this together or separate Once those are melted and mixed thoroughly, mix in the cocoa. Now mix in the powdered sugar.

      Verdict:
      This, I would say, was the best of the bunch. You got the great chocolatlyness from the chocolate chips and the darker color from the cocoa. It wasn’t as dark as the cocoa batch, but I toned it down to make up for the added chocolate chips. You could try adding a bit more to get the darker brown.

      This one tasted great, looked great, and was great to work with. Great, great, great 🙂
      I think this is the one which makes sense to me, adding water would not be my choice.
      I hope this works well for you,
      Gemma 🙂

      • Jacqui R King on December 6, 2017 at 12:31 am

        Thank you Gemma, I was wanting to use up my leftover fondant – so I wonder if I melted my leftover fondant with the chocolate chips, than followed the rest of your suggestion, but only adding more powdered sugar if I need it.
        I’d say I’ve got about 1/3 or slightly less of your marshmallow fondant recipe leftover. I only made half of it to begin with.
        Cheers

        Jacqui

        • Gemma Stafford on December 6, 2017 at 3:52 am

          Hi Jacqui,
          This is a suggested method, though I have not done this. It is worth a try!
          I do not like to use chocolate chips for melting. They had had additions to stabilize them, to keep them whole in a bake. Use a bar of 70% ish chocolate, it will melt better and give a better result.
          Let me know how this works for you, you will need to add the chocolate slowly so as not to swamp the marshmallow.
          Gemma 🙂

          • Jacqui R King on December 7, 2017 at 2:13 pm

            Hi Gemma, it worked 🙂 I melted my leftover marshmallow fondant with about 50gms of cadbury’s milk chocolate, once that had melted together well, I added the cocoa powder and kneaded it for a bit, also used a little neutral cooking oil to help with the kneading. Tastes like a chocolatey fudge, with similar texture in places. So it’s not as smooth a fondant as it was originally. No matter, as I will be mixing it with chocolate cake crumbs, rolling it into balls and dipping it into chocolate. 🙂



          • Gemma Stafford on December 8, 2017 at 4:14 am

            Hi Jacqui,
            Great! you are a magician, well done you. Bittersweet chocolate may have been easier to work with, but it sounds like you got it just right for you. I love how you are helping each other out here, sharing your experiences really helps others, well done, I appreciate it,
            Gemma 🙂



  16. Gail on December 2, 2017 at 1:22 am

    I love this simple method of making fondant. I will try it. Gail

    • Gemma Stafford on December 2, 2017 at 2:08 am

      Hi Gail,
      Yes, this really makes life easy!
      Gemma 🙂

  17. Cindy on November 29, 2017 at 2:08 pm

    Can I use kitchen aid to do the kneading??

    • Gemma Stafford on November 29, 2017 at 9:04 pm

      Hi Cindy,

      Yes a kitchenmaid will work really well. 🙂

      Gemma.

  18. Jessica Currie on November 24, 2017 at 4:59 am

    Hi, I was planning on making christmas cupcakes for a few events I have. I would like to make my fondant decorations ahead of time. How far in advance can I do this?

    • Jessica Currie on November 24, 2017 at 5:03 am

      Is it possible to freeze the marshmallow fondant decorations?

      • Gemma Stafford on November 24, 2017 at 5:13 am

        You know Jessica, I won’t bother. They will be totally fine in an air tight container in a dry spot out of the sun.

        It lasts forever.

    • Gemma Stafford on November 24, 2017 at 5:17 am

      Hi Jessica,

      You can make them weeks and weeks in advance. Fondant lasts forever. Just keep them stored out of the sun and in an airtight container.

      Best,
      Gemma.

      • Jessica Currie on November 24, 2017 at 5:43 am

        Thank you

  19. Aimee on November 19, 2017 at 8:12 am

    Hey! Do you know if I can use this fondant for pouring?
    Thanks!

  20. Zia on November 16, 2017 at 9:46 pm

    Hi, I’m very inexperienced with fondant…well, cake baking too. I’m so excited to try your recipe. I am wondering how long it holds up after it’s on the cake? Does it crack after a while?
    Thank you so much for any help.

    • Gemma Stafford on November 17, 2017 at 1:05 am

      Hi Zia,
      In my experience this hold up very well on a cake. Most cakes will last for about 5 days when well stored in an airtight box, in a cool place.
      The fondant should last as long as the cake really!
      You can try a small test batch, this will tell you.
      I hope this helps you,
      Gemma 🙂

      • Zia on November 22, 2017 at 7:03 pm

        Thank you so much. I’m looking forward to trying it out 🙂

  21. Maura on November 14, 2017 at 8:40 am

    Just wondering what size cake this amount of fondant would cover?

    • Gemma Stafford on November 15, 2017 at 3:14 am

      Hi Maura,
      This recipe produces about 2 1/2 lbs of fondant.
      One pound of fondant will cover an 8 inch cake.
      I hope this helps,
      Gemma 🙂

      • Maura on December 4, 2017 at 1:29 am

        Thank you.
        I’m making a cake for my sons birthday and am doing a cartoon character face in fondant. If I make it today how do i store it until the weekend?

        • Gemma Stafford on December 4, 2017 at 2:05 am

          Hi Maura,
          Fondant keeps rather well, but the cake will not be at its best unless it is frozen. The cake can be made and frozen, and the fondant made an applied a day or so before. The problem is that it may sweat if it stored in a fridge/freezer. I would be inclined to make all later in the week for it to be at its’ best.
          Gemma 🙂

  22. Lydia Holloway on November 9, 2017 at 5:46 pm

    I’m teaching a unicorn-themed class at the after school program and thought an activity making rainbow unicorn “poop” out of fondant would be a fun and easy activity for the kids. Unfortunately, fondant is super expensive and our program is on a very tight budget, so I was really excited to find your recipe! I just tested it out and it is PERFECT. I can’t wait to use it in our class in a week. 🙂 I will be sure to take pictures ^_^

    • Gemma Stafford on November 10, 2017 at 1:30 am

      Haha! Lydia, that really does sound like fun.
      I can see it going down really well, kids love anything which sounds a little ‘naughty’.
      Good to have you with us, Thank you for being in touch,
      Gemma 🙂

      • Lydia Holloway on November 30, 2017 at 4:27 pm

        They were a hit! I’ve uploaded a photo for you. 🙂

        • Gemma Stafford on November 30, 2017 at 4:58 pm

          I’m thrilled! I’m going to check out the picture now 🙂

  23. hafsa1 on October 15, 2017 at 6:01 am

    Gemma can you please make a birthday cake for father with fondant

    • Gemma Stafford on October 15, 2017 at 10:43 am

      Ah! Happy birthday to your father, if I have this right.
      Here on the website there is a recipe for fondant, which can be used with any sponge cake recipe.
      (https://www.biggerbolderbaking.com/how-to-make-rolled-fondant/). you can use the search facility for a marshmallow fondant too, and lots of cakes!
      I hope this will be of help,
      Gemma 🙂

      • hafsa1 on October 17, 2017 at 4:15 am

        Thank you

  24. Jasper on October 13, 2017 at 9:29 pm

    Also do you think it’s better to make the fondant before of after you make the cake

    • Gemma Stafford on October 14, 2017 at 7:10 am

      Hi Jasper,
      Fondant keeps well provided the air is excluded, it would be one job out of the way if you made it first, but I would be inclined to do when the cake is baking, it will need to be cold before you use it!
      Do a buttercream crumb layer too, it makes it so much easier,
      Gemma 🙂

Leave a Comment





Rate this recipe:  

Pin It on Pinterest

Share This