LMF Fondant Recipe

The perfect marshmallow fondant recipe

 

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)

2 lbs sifted powdered sugar
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) *edited for new wilton recipe
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

Tools:
Stand Mixer
Large plastic bowl
Spatula
Dough hook

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.

 

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.”
-Heather Chitty

  • Raffaella Rinaldi

    Hello and thanks for your job. Why do you add the wilton fondant?

    • http://www.artisancakecompany.com/ Elizabeth Marek

      It adds just enough elasticity so that the fondant is very stretchy. Without it, it breaks really easy and because it’s pre-made fondant, you can use it right away without having to let it rest overnight

  • Shelley Smith

    I am a hobby decorator, have made some great cakes with figures, but I”ve had such trouble with fondant crackling, tearing, etc. I had really given up. But I was just asked to make a cake for my granddaughter’s third birthday, so how could I refuse? While doing research on unicorns & rainbows, I happened upon the recipe for LMF, & I feel so happy! This fondant is wonderful! Target’s Market Pantry marshmallows work, also. Thanks so much!

    • artisancakes

      awesome! I love hearing stories like that :)

  • CarolY

    Hi Liz, What a great fondant recipe!! Not only that, but I followed your tutorial on You Tube for the Rice Crispy car (green roadster) to make a car birthday cake. That’s how I found your website and recipe. It was amazing to watch your work. You are truly an artisan! The MMF was strong, rolled out beautifully, and tasted very good. I didn’t have quite enough of the Wilton fondant on hand, but it still handled fine. As far as your tutorial, following your steps helped me see the structure and lines. I could see how car doors lined up with seats, how to form wheel wells, and other details. I couldn’t find a template, but I found a picture and traced it. It was my first car cake. It wasn’t nearly as detailed as your beautiful car, but I got a much improved basic shape with help from your tutorial. Thank you so much. I was wondering (1) if you could share some websites for templates, and (2) if you buy the Wilton Fondant in bulk or if you order it on-line at a more reasonable price than in the store. Any help would be appreciated. Thank you, again, for your recipes and tutorials.

  • Sally Ann

    Hi there, Thanks so much for your fabulous tutorials, your people are so detailed, love them!! a quick question regarding the MM fondant. I live in Spain so buying Marshmalls is difficult…and if the supermarkets have them they tend to be pink or white and pink mix, plus they are soooo expensive. Can you fondant be achieved with homemade marshmallows, seen a few recipes on the net and if this fondant tastes good then worth the extra work, no-one here so far likes the taste of fondant, they love the decorations and prettiness but don’t eat the fondant…so leave half the cake…kind of defeats the object. thanks mucho from Spain for your help.

  • http://www.facebook.com/zebradivacupcakesandcreations Megan

    Hi there! I love your work!! I started using your awesome fondant in February, and I love it! Lately I have noticed though that I am starting to get a little elephant skin looking fondant when I use some that I have stored in plastic wrap. Do you think maybe I need to hydrate it more or something, and if so, should I use shortening? How long should I heat it?

    Also, I have a client who requested soy free, so I can’t use shortening. What could I substitute?

    Thank you so much, and I really enjoy your awesome tips and tutorials :)

    • http://artisancakecompany.com Elizabeth Marek

      Warm in the microwave and knead before each use. Add shortening as needed to keep it hydrated. I am not sure about the soy free.

      • http://www.facebook.com/zebradivacupcakesandcreations Megan

        Thank you :)
        How long? 45 seconds or so like when the Wilton fondant is warmed to mix in the mmf?

        • http://artisancakecompany.com Elizabeth Marek

          yes, it depends on your microwave. use your judgement :)

          • http://www.facebook.com/zebradivacupcakesandcreations Megan

            Awesome! Thank you so much! :)

  • Barbara Walsh

    I have been looking for a cake recipe like yours for a long time! Do you use cake flour as it calls for? The reason I ask is because the stuff is so expensive! I have read that one can sub a tablespoon per cup of AP flour with cornstarch and get the desired results of cake flour. Thanks in advance, and thanks for so generously sharing your experience.

  • Daniela

    Hi I was wondering I have to make alot of small pieces for 3 different cakes. Could I add the color after I make the fondant. I do need colors like black and red but I don’t want to make different batches of fondant. The 1 batch will ne enough for all 3 cakes. I also wanted to know how do yoy put a beard on a man figure and greying hair . If you could help that would be great. I am just started out and could use any tips that could help.

    • http://artisancakecompany.com Elizabeth Marek

      You can’t make dark colors in small batches by just adding color or it will break the fondant. You can make half batches but thats about it. Store the leftovers to use later. One batch of fondant covers a 10″ – 8″ – 6″ round cake with a little bit leftover but it depends on how thin you roll your fondant.

  • Adeola

    Hi,can I use the fondant I made from the scratch instead of Wilton’s? Thanks

    • http://artisancakecompany.com Elizabeth Marek

      you can try :)

  • Helen Abt

    Elizabeth, Thank you soo very much for the fondant recipe. I took 1 very basic fondant class. We used satin ice for our cake icing & decorations. My family hated the icing. ( ONLY 1 of my 7 grandchildren would eat it after the first bite) i am going to try this. I havent done any fondant since class. It looks soo much better. Im sooo glad i have found you!!!! Thank you again!!

  • Jennifer

    Thank you sooooooooo much for sharing this!!!! I cannot wait to try this!!!! I have done several fondant cakes, though I’m still a newbie, and have always had problems with it tearing and getting too warm as I worked with it (I’ve always made my own). I think it’s just super cool that this stuff is workable while WARM. Yay!!!!! I’m also going to try your cake recipe as soon as I get some cake flour (unless there’s a way to use all purpose flour?). Anyway, I’m looking forward to finding the time to use all this stuff (oh, and the modeling chocolate!!) all for one cake. I have an xbox cake to make for someone, so I’m going to give it a practice run with all my new-found knowledge. Thank You, thank you, THANK YOU!!!

  • Sue Baumgart

    Love this recipe!!!!!!!! Just curious as to how many cakes it will cover. Enough to cover a 8″ and 12″??? Thanks!

  • http://bakingsisters.com Patricia Abrams/Paula Kelly

    My sister just made your fondant today and she is in love. Amazed at how easy, the nice taste and the way it rolled out. She even colored some red and it turned out great. We don’t use fondant a lot on our cakes – mainly for accents but now we might even venture into covering a cake or two if the need comes along. Thanks so much for sharing your recipe. I will heartily endorse it to any I know that uses fondant. My sister used the new Wilton Fondant and it went just great. Love how much it made too. No more store bought fondant for us except to use in your recipe.

    • http://artisancakecompany.com Elizabeth Marek

      That is great to hear! Thank you for sharing <3

  • Lou

    do you think I can use no-brand name marshmallows?

    • http://artisancakecompany.com Elizabeth Marek

      no brand is the best

  • Jass

    I went to buy Wilton fondant today for my next batch as I finally tried your fondant and fell in love. But now Wilton has a new fondant. Have you made it with this new Wilton decorator preferred fondant?

    • http://artisancakecompany.com Elizabeth Marek

      yes I have and it still works but there are differences. The fondant now has a stronger vanilla flavor to it and it seems to be a bit softer. You may need to omit a little water depending on the humidity in your area.

  • Jeana Dakouras

    I’m doing a cake for a party on a Sunday. If using your fondant recipe, can the cake be made on Friday and stored? Would it be better to wait until Saturday to do the fondant? I will not have a lot of time on Saturday, so I would prefer to get the cake done Friday night. At least the cake with buttercream frosting. If it would be ok to make ahead of time, should I put it in the fridge? Thanks so much for your advice. I love your cakes!

    • http://artisancakecompany.com Elizabeth Marek

      Yes you can store it for as long as you need. Definitely make your fondant ahead of time. I always make and decorate my cakes the day before the event and chill in the fridge until delivery.

  • Carla O.

    This MM Fondant was so easy and turned out great! Forgive me if you’ve answered this somewhere, I could not find the FAQ’s..can I substitute butter for shortening in the MMF recipe for a richer flavor? And if I do add flavoring, would I just subtract the same amount of water as flavoring I added? Thanks!

  • Magda Kubiś

    You wrote that you refrigerate your cakes before covering with fondant. I need to cover a carrot cake. Would you refrigerate a carrot cake as well? Did you ever cover a carrot cake with cream cheese frosting with fondant?

    • artisancakes

      Yes I would, I refrigerate all my cakes. I would not recommend icing a cake ever on the outside with cream cheese frosting because it is really really soft. Fill the cake with cream cheese and ice with regular buttercream on the outside. Chill well and then cover with fondant.

      • Magda Kubiś

        Great advise. Thank you. I’m making one this Sunday for my friend’s son’s 1st birthday. will send pics once done. thanks again!

      • Magda Kubiś

        Sorry, forgot to ask: do you refrigerate cakes after they are covered with fondant as well? Stacked or not? Thanks!

        • artisancakes

          Yes I do. Either stacked or unstacked. Doesn’t matter. Just make sure you support the tiers if you are going to stack them.

          • Magda Kubiś

            So they go into the fridge decorated, the final product? The decorations will not fall off after you take it out of the fridge and the cake “sweats”?

          • artisancakes

            It depends on where you are but that is what I do with my finished cakes. If you live in a high humidity area then put your cake in a cardboard box to protect it from extra moisture.

          • Magda Kubiś

            New York :) I also sent an email using your web site to ask how I can purchase a female face mold. Thanks.

          • artisancakes

            You should be totally fine in NYC. My molds are in my etsy shop :) https://www.etsy.com/shop/artisancakecompany

          • Magda

            Hi again!
            How do you get the edges of your cakes after they are covered with fondant so “sharp”? Mine are always rounded no matter what I try… Does the fondant have to be thin or thick to get that look? Would you happen to have a tutorial on that??? :)
            Thanks!

          • http://artisancakecompany.com Elizabeth Marek

            Check out Jessica Harris, clean and simple cakes on Craftsy. She is the one who taught me how to do this :)
            http://artisancakecompany.com/jessicaharriscleanandsimple

  • Charity Andersen

    Hi! Love the tutorial!!! I had a question though. I have to make MULTIPLE colors from a batch of fondant (red, black, brown, green shades, pink, yellow, etc…..) Is there a way to get a great red and black without coloring the whole batch like you suggested at the end of the recipe? Thanks.

    • artisancakes

      you can make half batches but that’s about the only way :)

  • marjorie

    I like your recipe of lmf thahks I love it

    • artisancakes

      so glad :)

  • Dulce

    Thanks :)

  • Dulce

    Hi, if a have MMF left, can I put it in the fridge? And use it some other day?? Thanks I love ur recepies :)

    • artisancakes

      store at room temp in a zip lock bag

  • Magda Kubiś

    Hi! Thank you very much for sharing your Marshmrllow fondant recipe. First time I’ve used it was right after I made it and it worked like a dream on my cake. The second time I made it in advance, wrapped it in plastic wrap, put it in a bag and then the fridge. I took it out the morning of when I had to decorate it and used it in the evening. The problem was that it started to tear once on the cake. I thought maybe I rolled it too thin and did it again but same thing. What did I do wrong?
    Also, you wrote that you refrigerate your cakes before covering with fondant. I need to cover a carrot cake. Would you refrigerate a carrot cake as well? Did you ever cover a carrot cake with cream cheese frosting with fondant?
    Will appreciate Any and all responses :)
    Thank you for all the tutorials you
    Post on your site and YouTube! Your cakes are works of art!
    I wish I lived closer to be able to visit and see in person!!!
    Thanks, Magda

  • Hi

    Hi. I have a hand mixer with standard mixing beaters. Is making this still a possibility? What changes should I make?

    • artisancakes

      It will break a hand mixer, you can make it by hand though

      • Hi

        With what tools?

        • artisancakes

          mix in a bowl by hand at first until its thick enough to knead by hand

  • Luiza

    Hi ! I have a question is trex or tex?? I live in Romania we don’t have this productus, just imported and i need to find it. I found gum-tex but i’m not sure is the same as trex.Luiza

    • artisancakes

      I have no idea as I am not from romania, but it’s a white vegetable fat. Not lard.

      • Luiza

        Thank you :) Now i know what is :)

  • Laura jones

    Hi Liz I live in the UK, we don’t tend to use cups for measuring. I wondered if you could tell me what 1/2 cup of shortening is in pounds, ounces or grams either is fine. I’m dying to try this recipe because I do often get that horrible elephant skin look and it drives me crazy when icing cakes and iv never been a great fan of the taste of bought fondant. Thanks Laura

    • brizkymom

      1/2 cup shortening is 95 gm

      • Laura jones

        Thanks you

  • love2bake4120

    Hi Liz, I am new here and have a question for you. I used your fondant recipe which I love but not sure what happened on this last cake I made. I made a topsy turvy for a family member I used a sps support system and after stacking my cake I noticed the cake bulging on sides and it started to sweat and slide/shift.. The temperature inside changed and got a bit warm I did not pay attention to it because I was focusing on the cake trying to get it done as I pulled an all nighter. Once I realized it got warm I turned up the ac unit. the bulging was still there . It’s frustrating!!!! I seem to have this problem a lot with bulging cakes and I don’t know why? Is it the icing or do I need to add more wiltons to firm it up fondant? I use buttercream filling. I did 3 different dirty icing on different cakes, ganache, bc with cake crumb, just bc. I did this because I wanted to see which one would hold up better. The ganache held up a little better but I think I needed more on the cake as it was too thin it cracked and a large bubble appeared on the side under fondant which I used a pin to remove it but it kept coming back. I live in N. Cali. weather has been very strange these days hot/cold even in the winter days the event took place last month it was in the high 70′s. I would like to get better at this part I am just self teaching as we really do not have classes out here so I do a lot of reading and youtube. Can you give me some tips on these problems? your cakes are perfect/beautiful and I can tell you put a lot of hard work into them!!! Thank you, for your time and for sharing your art!!.. Ps.. I used a cheap marshmallow brand that came from a grocery store that I unfamiliar with the marshmallows could’ve been too soft. I usually use walmart brand which is okay as winco is out of my way. Picture below is of a cake I made after the T.T it was donated my first 4 tiered cake and first sculpted dress cake. This was a last minute decision as I had leftover fondant that I wanted to use up.
    PS. are you able to create a video with these issues? adding bc, how much to use, dirty icing, and top with fondant… maybe a two tiered cake.. just a thought…

    • artisancakes

      sounds like you’re doing everything right with the fondant. Bulges are caused by too much buttercream, too soft of buttercream or too soft cake. Chill your cakes and trim them before stacking and filling. Make sure you push down the top to get any air bubbles out. Make sure there are no air pockets between your layers. Make sure the buttercream you use has real butter in it, not just shortening. The cake too. This helps keep things stable. Some people poke a hole into the top of the cakes after they cover in fondant to let any air escape as it warms. Work in a air controlled room. Stay ahead of the game instead of trying to catch up.

  • Charleen d

    How would I make this a chocolate fondant? Your recipe is fantastic! Thanks for sharing.

    • artisancakes

      add some modeling chocolate

  • KellyG

    I can’t wait to try this! I’ve only used regular marshmallow fondant and while it does taste good, I would get elephant skin every time and found it very difficult to smooth out imperfections! I do have a question though, if I were to add vanilla flavoring, should I use less water in the amount of flavoring that I add? Thank you for sharing! :)

    • artisancakes

      it shouldn’t make a difference, only add a tsp max

  • Ashley Watson

    Hello. :) Do you use this recipe when making your fondant figures? I am looking for a good fondant recipe to make fondant toppers that are going to ship.

    • artisancakes

      Yes I do and I add tylose powder to them so they harden

      • Ashley Watson

        Thanks for answering my question so quickly! How much Tylose powder do you add?

        • artisancakes

          about 1 tsp per cup. Knead well. It gets firmer over time. Use shortening on your fingers to keep things smooth :)

  • Laneicia Gunn

    Liz, I am a big fan of your work. What advice would you give when determining to make red or black fondant versus

    buying these colors pre-made.

    • artisancakes

      I make red and black with my fondant and its very easy. Just follow the directions above :)

  • Nadia

    Hi Liz, I hope this question is not glaringly obnoxious, but is it possible to make your fondant without a microwave? I only have a stove top and oven, but am dying to try this recipe … thanks so much!!!

    • artisancakes

      haha I honestly am not sure. I have never tried :) Let me know how it goes! Liz

  • Tracie Ream

    Hi.. Thanks so much for fondant recipe. . Couple questions. . If I want to make a light pink cake I would add the color after I microwave the marshmallows and then omit the same amount iof water for the amount of color I am using? And then out in the mixer and start adding powder sugar? So i wouldvstill need to knead the colored fondant with the white fondant to get it mixed. ..right?Also you added some powder to the fondant when you were kneading in the Wiltons to help it harden. .tye something? Thanks so much. . New and trying to make daughters birthday cake lol

    • artisancakes

      for light colors you just color the white fondant after you make it normally. Just watch the video and follow the steps for making the fondant and add pink in after its done

      • Tracie Ream

        I thought you said in the video though to add the color right when younputnthe melted marshmallow in the mixer? And then I would have to knead the white Wilton with the pink MF? Also just want to check that you omit equal amount of water for how much color you put in? Do I have to add the hardening powder you mentioned or was that powder sugar? Will a wood butcher block work to roll it out without sticking? Sorry for all the q’s lol…complete newbie lol..th ask so much!

        • artisancakes

          I did say that but that is only for black or red or any other dark colors. For a light pink you would not make the fondant this way. Just make white and add the wilton and then dye it pink. The powder is only for making toppers or figures that you want to make harden. You do not want the fondant on your cake to harden, that would be yucky to eat.

  • nicole

    Hi! how much powdered food color do I need to add to make red fondant?

  • erika

    If made the night before, or if there is leftovers how would one store it? Thanks!

    • erika

      Nvm found the answer a few posts down. Excited can’t wait to try!

  • Christy

    Do you have a gumpaste rose or flower tutorial?

    • artisancakes

      I don’t yet but I am working on one :)

  • Christy

    Nevermind, I found it. :-) Love your cakes!

  • Christy

    I know I saw somewhere on here how to make it chocolate, but I can’t seem to find it now. I know it probably gets tiring to repeat yourself, but could you tell me how, please. Oh, and your cakes are awesome!

  • Lyndall

    You are AMAZING!!!
    I live in Australia so will need to workout conversions etc.. but cannot wait to try this recipe!!!
    Fondant tearing or drying out happens to ALL of my cakes.. SUPER SUPER excited to give this a go :D

    Thanks hun xo

  • Jennifer Perez

    What happens if you mix the color after its mixed? I need a lot of different colors and mixing the color in one big batch wont work?

    • artisancakes

      you can mix the colors after but be aware the fondant will get sticky if you try to add a lot of color

      • MeauxMum

        Have you used the Wilton colored fondant to attain some of the colors you wanted?

        • artisancakes

          No need. It’s just an unnecessary expense to purchase the colored fondant when you can color it yourself :) Even the black and red.

          • MeauxMum

            I am anxious to try your technique and appreciate VERY MUCH that you have shared your talent and knowledge. I do have some Wilton fondant; but it is colored. Just wondered if giving your recipe a try with the color would change the outcome.

          • artisancakes

            Nope, it will work just is good. You just don’t NEED to do that in the future :)

          • MeauxMum

            Great! Thanks again!!!!

          • artisancakes

            No problem!

  • Jehzel Matamoros

    How long can you store the fondant for?

    • artisancakes

      months and months in a ziplock bag at room temp. Just re-heat and knead well before each use

  • Sarah McKinney

    I just came across this and can’t wait to try it out!! Thank you for sharing what you do! My question is how do you store the leftover fondant, and how long can it be stored for?

    • artisancakes

      It can be stored just like any regular fondant. Air tight bag at room temp, lasts forever really unless it dries out. Re-heat and knead well before each use.