While fondant has been widely used in many countries for decades, it’s only become popular in the United States in recent years. With the huge popularity of cake decorating and challenge type shows, the interest in and acceptance of fondant has grown. Bridal magazines and websites are featuring more and more fondant covered cakes. Many cake decorators are becoming more experienced using fondant, so there are many fondant decorated birthday and special occasion cakes on-line now too. Not only are fondant covered cakes gaining popularity, but buttercream cakes with fondant decorations are also very popular. Here is an example of a fondant covered cake and a buttercream cake with fondant decorations.

The two most common complaints about fondant are that it’s too chewy or that it tastes bad. Americans have been accustomed to buttercream icing that melts in your mouth. The chewiness of fondant usually isn’t too bad, unless it is rolled out and applied too thick. Many people claim they don’t like it because the flavor is bad, usually those people have tasted a widely available commercial fondant that does taste a little like cardboard. There are plenty of commercial fondants available online & at your local cake supply store that are easy to work with & actually taste really good. Some of the better tasting brands available are Satin Ice, FondX and Fondarific. Micheal’s craft stores are now carrying Duff Goldman’s fondant, which I have been told tastes good but haven’t sampled myself.

Source 1,2,3 Source 4

Another great tasting (& MUCH cheaper) option is to make your own fondant. The following is a great tasting, easy recipe for marshmallow fondant. It’s easiest to make it in a stand mixer, but it you don’t have a stand mixer it can also mixed & kneaded by hand.

Ingredients

16 ounce bag of mini marshmallows
2 pounds powdered sugar
4 tablespoons water
shortening (to grease the bowl, dough hook, counter top, hands, etc.)

Instructions

1. Put the marshmallows and water in a large microwave-safe bowl. Microwave on full power for 1 minute or until the marshmallows are all melted.
2. Grease the dough hook and bowl of your mixer really well with shortening. If you will be kneading the fondant by hand, grease the table or counter top where you will be working.
3. Put about 3/4 of the powdered sugar into the mixer bowl, then add all of the melted marshmallows. If you are mixing by hand, put the powdered sugar in a pile on the greased table or counter, make a well & pour in the melted marshmallows.
4. Mix on low speed for 2-3 minutes. If mixing by hand, make sure you grease your hands before you start to mix the marshmallows & sugar. If the fondant is still sticky, add a little of the remaining powdered sugar and mix or knead for 1 minute. Repeat this step until the fondant is firm, but not dry or crumbly.*
5.Turn the fondant out on to a clean, firm work surface and knead by hand just until any loose powdered sugar is incorporated into the fondant. Wrap the fondant in cling wrap and let it rest for 30 minutes before using.

*You will most likely not use the entire 2 pounds, but the amount you use will vary depending on the weather & the humidity in your kitchen.

Fondant is extremely versatile. You can roll it out thin to cut stripes and dots, cut it with cookie cutters, press it in molds, or hand make your own fondant figures. The possibilties are endless. Color it any color, but do NOT use liquid food colors or you will end up with a sticky mess. It’s best to use either gel or paste colors. Many larger grocery stores and craft stores carry the Wilton colors which are fine to use. If you have a cake supply store in your area, or are ordering online, I highly recommend Americolor  colors.

Using fondant doesn’t have to be expensive or intimidating. Play with fondant and have fun decorating your next cake.