I’ve been making cakes for almost 4 years now and there are a few things I have learned in that time. A. Fondant is expensive B. I never have enough time to run to the store C. I can’t afford to do things over E. Fondant tastes TERRIBLE One of the first things I focused on as a cake decorator is my fondant skills. I knew from the very beginning that I wanted to specialize in fondant cakes but the fondant I was using at the time (Wilton) was NOT cutting it for me. Now I know plenty of cake decorators that use Wilton fondant exclusively and works great for them. I unfortunately, am not one of them. I find the taste to be, well, tasteless. The fondant hardens to the point that you would sooner peel it off your cake than consider eating it. To me, this is a problem. I wanted my cakes to be as delicious as they were beautiful and I could not achieve that with store bought fondant. I began experimenting with various homemade fondant recipes of varying degree. None really turned out the way I wanted them to be (or how I thought they should be) but I eventually came upon a fairly easy recipe that I thought tasted amazing. The only problem was it tended to tear easier than I wanted and was a bit too soft. At the time, I was desperate for fondant and had no time to run to the store so I added what I now call my secret ingredient. The fondant worked SO WELL I have never bothered searching for another recipe. Happy accidents are amazing aren’t they? The cost to make 4.25 lbs of my fondant costs you about $5. Considering 5 lbs of wilton fondant costs you at least $20 and is considered the cheap stuff, I would say it’s quite the deal. Another plus side to this fondant is it is extremely flexible so you can roll it out very thin. Not only does it meld perfectly with the buttercream but it stays nice and soft so you barely realize it is there. I usually heat my fondant up before working with it and it actually makes it perform better! I decided to do a short tutorial on how I make my perfect marshmallow fondant and you can watch it below. I hope you enjoy it and even more, I hope it changes your mind about what fondant has to taste like.
Elizabeth Marek’s Fondant Recipe (LMF Fondant)
*edited for new wilton recipe
2 lbs sifted powdered sugar (you may not use all the powdered sugar depending on your area, that is ok)
1 lb mini marshmallows (hy-top, walmart brand or haribo brand if you can find it. Jet puff, kraft or marshmallow fluff will not work) Make sure you are using the 1lb bag or weighing out a whole pound from two bags. Not all bags are 1 lb.
2 Tablespoons water (use only one if it is very humid in your area)
1/2 cup Shortening (or trex)
1.25 lbs of Wilton fondant or any other brand pre-made fondant (if you buy the 5 lb box, use one half of one of the packages, if you buy the 1.5 lb box, use the whole package)
Extra powdered sugar for kneading
Large plastic bowl
Weigh and sift out 2lbs of powdered sugar and set aside. Melt down 1 lb of marshmallow in large plastic bowl. Start with 1 minute, then stir, then heat in 30 second intervals until well melted and puffy. After fully heated, without stirring, pour 3 Tablespoons of water over the marshmallows and use a spatula to release the marshmallow from the bowl, letting the water move under and between the marshmallow and the bowl. The idea is to get the marshmallow unstuck from the bowl and pour it into the mixing bowl, not to stir at this point. Add the shortening into the marshmallow and turn on mixer with dough hook attached. One cup at a time, add in about half the sifted powdered sugar. Let mixture stir until shortening and powdered sugar is fully incorporated and smooth. At this point, heat up the wilton fondant in the microwave for about 40 seconds or until softened. Add a couple more cups of powdered sugar to the mixture until it begins to release from the bowl (using a spatula to guide the mixture away from the bowl helps). Put a little shortening on your hands and pull the mixture off the hook and put the whole lump into the leftover powdered sugar in the bowl. Add the wilton and then knead inside the bowl, turning the mixture over and over itself until combined.
Store in a plastic ziplock bag or use roll out and use right away.
To make black, red, brown, purple or any other dark color fondant
Omit one tablespoons of water and during the first part of the mixing stage, add roughly 1.5 tablespoons of food color gel (I use americolor brand). The color should look slightly light because it will deepen in a few hours. If you use powdered food color, you do not need to subtract any water. Depending
Convert fondant to chocolate flavor
Combine freshly made modeling chocolate into fondant recipe during the mixing stage.
To make modeling chocolate, use 1/2 cup corn syrup (warmed in the microwave) and 1 lb chocolate (any kind will do). Heat up the chocolate in the microwave until melted, add the warmed corn syrup and stir until it looks like its starting to seize then stop. Make up your black fondant and add in the softened modeling chocolate. Easy peasy. You can also just knead in modeling chocolate that has set up into fondant and it will work just as well.
Here are some reviews from others who have tried out this recipe and loved it!
“I had always wondered why someone would choose to make their own fondant when there was such an array of options to purchase. Those people must be flush with more time than money or sense!
The fact is, fondant IS expensive.
During the holidays when I was the one who had more time than money, such is the season, I decided to try this secret recipe. It came together extremely well to my surprise. When I started working with it I noticed it was missing so much that I had come to expect from commercially made fondant! Where were my rips? Where was the elephant skin?I paid
for elephant skin!! This must have been a fluke, surely. I needed to try a second batch to confirm.This time I rolled it out and picked it up with my hands! My hands! again, no tears.(look Ma, no tears!)
I realized, the apocolypse must be nigh (again) , because I am now one of those people who make their own fondant.BAM! Thank you Liz!”
- Debbie G. - Debbie Does Cakes
“YES YES and YES… I found this a few weeks back and I can’t stop using it even if you tried to make me. It is AWESOME> I made one batch and with the ability to roll it sooo thin without tearing I was able to cover 3-6″ rounds, 1 -8″ square, and 1- 10″ round plus most of the decorations!! The way it covered my cakes was wonderful. It glides on so smooth, and paper thin. I couldn’t believe how easy it was to get a crisp fondant cover. My clients love the taste. It doesn’t have the strange stiff rubber texture you find with a lot of pre-made fondants. And I have tried for years to find a recipe as simple yet delicious as this one. THANK YOU!!”
- Jennifer Everett
”I have only used fondant once in the past (regular fondant) and it was such a pain for me I vowed never again. Then I saw your video on your recipe and I just used it for the first time tonight and I love it!! Thank you so much for sharing it! I will be using it alot. The kids all had to taste it and they all said yummmmm”
-Lanette Dunham Smeltzer
“Elizabeth, number 1, thank you for being pretty much a godsend for sharing all that you share. I’m not sure of many people share what you do & that is one of the sweetest things in the world. You’ve not only helped me feel more confident in my work but my business is going better. This tutorial & recipe changed the way I look at home made fondant. I hated it before. It was too sweet without the elasticity & coverage that I really needed. Your recipe has allowed me to make figures, cover cakes and very very thin ruffles for cakes. The taste can not be compared to any that I’ve had before & it’s easy to color & flavor if my client wants to flavor the fondant, like strawberry or almond to go along with their cakes. I owe you a very large THANK YOU for this recipe & sharing it. I love it & will not go back to anything else. Thank you for taking an active roll in the Cake Community & for allowing you to be part of my growth, not only as a business but as an individual.”