how to make marshmallow fondant

How to Make Marshmallow Fondant

Use this step by step tutorial to learn how to make marshmallow fondant or MMF. Homemade marshmallow fondant is cheap, easy, great for cake decorating.

Learning how to make marshmallow fondant, also called MMF, was the best thing I ever did.

It’s super easy to make and tastes so much better than store-bought fondant. 

Also, homemade marshmallow fondant is soooooooo much cheaper than buying it at stores. 

how to make marshmallow fondant or mmf 1

I have used MMF to decorate cakes, cupcake, cookies and even brownies.

It’s a fun way to “jazz up” your desserts.

how to make marshmallow fondant or mmf 2

Here are some tips and tricks for working with homemade marshmallow fondant (especially helpful for beginners):

  • Fondant has a tendency to dry up quickly. So, when you are not using it…make sure to keep it tightly wrapped in saran wraps or keep it in tight ziploc bags. 
  • As fondant ages, it gets a little hard. That’s not a big deal! Just rub some shortening and start kneading until it gets soft again. You can even heat it in the microwave for 5 second increments. 
  • Fondant should NOT be refrigerated or at least I have not had any success with it. It tends to get soft and very mushy…EEKS!

how to make marshmallow fondant or mmf 3

  • And OH! Fondant should be colored with gel colors and NOT liquid colors. I have done a whole post on tips and tricks for coloring fondant that you should really check out.
  • Fondant is slightly sticky to work with. You can prevent fondant from sticking to your work surface (especially when you are rolling it out) by sprinkling some powdered sugar or cornstarch.
  • After making MMF, allow it to sit for 24 hours or at least overnight. This makes it easier to handle. 
  • Make sure whatever extracts you are using in your marshmallow fondant are colorless. This is especially important if you are making white fondant. 

how to make marshmallow fondant or mmf 5

To learn how to make marshmallow fondant, you will need the following ingredients:

1 packet of white marshmallows (my packet was 8.82 oz/250g)
3 – 4 cups powdered sugar
Vegetable shortening (according to your needs)
1 tablespoon water
1 tbsp vanilla extract (or any other extract you prefer)

UPDATE (DECEMBER 16/2012): Please scroll down and read the comments. A few of my readers were kind enough to let me know what can be used instead of shortening in Australia, UK and other places where shortening is unavailable. 

And here are the steps:

Step 1:
Dump the marshmallows in a deep microwavable bowl.

how to make homemade marshmallow fondant 1

Step 2:
Add water and vanilla extract.

how to make marshmallow fondant 2

Step 3:
Heat in the microwave for 1 minute.
Remove the bowl and give everything a stir.
Then, heat it in the microwave for another 1 minute.

how to make marshmallow fondant 3

Step 4:
Take the bowl out of the microwave and stir everything with a spoon until you have a smooth mixture.

how to make marshmallow fondant 4

Step 5:
Start adding sugar, 1 cup at a time. By the end, I had used 3 cups of sugar. You may need to use more depending on the type of marshmallows you are using. Keep mixing everything with a spoon until it starts to take a “dough-like form.” At this point, it is best to start kneading with your hands.

Make sure you grease your hands with A LOT of shortening before you start kneading. The dough is extremely sticky. If you are kneading on a table or any other flat surface, make sure you grease that area with A LOT of shortening too.

how to make marshmallow fondant 5

Step 6:
After a bit of kneading, the “gooey” mixture transforms into fondant.

If your fondant feels too dry, rub it with some shortening to make it pliable or heat it for a few seconds. If your fondant feels too wet, add some more sugar and knead it a bit more.

how to make marshmallow fondant 6

Step 7:
For storage, grease fondant with some shortening and cover it in a sheet of wax paper.

how to make marshmallow fondant 7

Step 8:
Now, place it in a sandwich bag or cover it tightly in saran wrap.

how to make marshmallow fondant 8

Step 9:
Let it sit overnight and it is ready to use the next day (about 24 hours).
DO NOT refrigerate fondant!

how to make marshmallow fondant 9

And you are done.

Now, you know how to make marshmallow fondant.

All that’s left to do is using gel colors to tint your fondant and using cookie cutters to cut out cool shapes! 

how to make homemade marshmallow fondant or mmf 8

How to make marshmallow fondant
Recipe type: Dessert
Use this step by step tutorial to learn how to make marshmallow fondant or MMF. Homemade marshmallow fondant is cheap, easy, great for cake decorating.
  • 1 packet of white marshmallows (my packet was 8.82 oz/250g)
  • 3 - 4 cups powdered sugar
  • Vegetable shortening (according to your needs)
  • 1 tablespoon water
  • 1 tbsp vanilla extract (or any other extract you prefer)
  1. Dump the marshmallows in a deep microwavable bowl.
  2. Add water and vanilla extract.
  3. Heat in the microwave for 1 minute. Remove the bowl and give everything a stir. Then, heat it in the microwave for another 1 minute.
  4. Finally, take the bowl out of the microwave and stir everything with a spoon until you have a smooth and sticky mixture.
  5. Start adding sugar, 1 cup at a time. By the end, I had used 3 cups of sugar. You may need to use more depending on the type of marshmallows you are using. Keep mixing everything with a spoon until it starts to take a “dough-like form.” At this point, it is best to start kneading with your hands.
  6. Note: Make sure you grease your hands with A LOT of shortening before you start kneading. The dough is extremely sticky. If you are kneading on a table or any other flat surface, make sure you grease that area with A LOT of shortening too.
  7. After a bit of kneading, the “gooey” mixture transforms into fondant.
  8. Note: If your fondant feels too dry, rub it with some shortening to make it pliable or heat it for a few seconds. If your fondant feels too wet, add some more sugar and knead it a bit more.
  9. For storage, grease fondant with some shortening and cover it in a sheet of wax paper and cover it tightly in saran wrap.
  10. Let it sit overnight and it's ready to use the next day (about 24 hours). DO NOT refrigerate fondant!
  11. And you are done!

Here are some of my most popular posts in which I used marshmallow fondant or a combination of fondant and gum paste (called 50/50)….

Fondant fantasy flowers

fondant fantasy flowers

Ombre blue flower cake

ombre blue flower cake

Easy fondant bows

easy fondant bows

Fondant daisies

fondant daisies

Gerbera daisy cupcakes

gerbera daisy cupcakes

Fondant pansies

fondant pansies

Homemade jumbo heart sprinkles

homemade jumbo heart sprinkles

Fondant ribbon roses

fondant ribbon roses and easy leaves

Well, that’s all for today.

Until next time, tata my lovelies!


  1. Asia Alder

    February 3, 2011 at 8:42 am

    I love your site and the idea of making my own fondant. I live in the UK and do not understand what you mean by shortening. I had a look online, I wonder if for making this fondant I could substitute it with oil?

    UK shortening is dry and looks like little pellets 😉

    1. kathy

      November 13, 2014 at 12:24 pm

      I think you could use lard if that is available there!

  2. Cakewhiz

    February 3, 2011 at 6:57 pm

    I don’t think oil would work. It might affect the consistency of the fondant.
    We use Crisco for shortening here in the states and it looks like Vaseline/Petroleum jelly…not pellets.
    I think butter at room temperature might work but it does have a yellowish color and that would discolor your fondant…

    I will ask some people around and maybe they might know what you can use in the UK 🙂

  3. Grace

    March 31, 2011 at 1:58 am

    Hi, I’m an American living in Germany. Shortening (brand: Crisco) is plant-based solid fat. Animal based solid fat is Lard (lard is rendered fat), which would taste yucky in a cupcake. However, they spread and feel just about the same to me.

    Plant-based solid fat is, I think by definition, hydrogenated vegetable oil. It’s a process under fire lately. Not healthy, just like everything. Lard is naturally that state.

    Crisco is used just as butter is in Buttercream … mix with powdered sugar and piped. It’s got it’s own appeal! If you’re using Crisco in frosting, buttercream is interchangeable. If you want Crisco because it’s white, then I suggest . It’s a Roux frosting, also called Ermine frosting.

    I tried Ermine frosting this week and it is PERFECT. It’s white, it stands up for days, pipes and colors like a dream. It was easy and fool proof but does require cooking … and do not skip pushing the cooked mixture through a sieve after the cooking phase. And yes, it did take 8 minutes of KitchenAid mixing power to transform it like magic. OurBestBites has also developed a chocolate version that’s just as recommendable. (Props ladies! On both the testing and the instructions!) (Please note, OBB uses American butter, which is by default salted. Just don’t forget to add a pinch of salt if you use unsalted butter.)

    In the States you might find Crisco called for in brick form, which must be melted. In Germany this would be Palmin. More commonly, 99.99%, the Crisco called for will be spreadable (such as, but not unfortunately no exactly like Palmin Soft here in Germany). The consistency is heavy – like carving into a jar of peanut butter. The texture is silky – much like a bowl of room temperature margarine, which by the way is also hydrogenated or otherwise manipulated oil so it will stand as a solid at room temperature.

    I have noticed you can get coconut fat (I think that’s what Palmin is as opposed to hydr. corn oil which I *think* Crisco is) with varying degrees of "off" flavor. Crisco is somehow, through miracles of 60’s technology, taste neutral.

    Best luck!

  4. Abeer

    March 31, 2011 at 3:18 am

    Thanks alot for your detailed response Grace! Greatly appreciated 🙂
    It would help out many of my readers on this blog who ask about shortening, lard e.t.c and what to use for fondant.

  5. Jean

    May 12, 2011 at 11:30 am

    Hi Asia

    "Shortening" in the US is also called Hydrogenated Vegetable Oil. Basically it is vegetable oil that is solid. Crisco is the most widely known brand here. It comes in a can, has a creamy texture and stays solid at room temperature.

  6. Aliza

    July 26, 2011 at 4:37 pm

    Hey i love to bake n ur uncle’s wife referred me to ur site, its reallly amazing! love it! I just made fondant and waiting for tomorrow to use it :), ur recipe for fondant is the easiest one ive seen, all the others on the internet are soo complicated. Keep it up, ur blog is awesome

  7. Abeer

    July 26, 2011 at 6:10 pm

    Hey aliza!
    I am happy to hear this recipe worked for you . It’s so easy and honestly, it tastes delicious!

  8. Chips

    October 13, 2011 at 2:06 pm

    I was so excited to find this web page. We need fall colored confetti but can’t find it. It will be perfect to make our own!
    Quick question, how do I color the fondant?[quote][/quote]

  9. swapna

    March 17, 2012 at 3:57 am

    Here in India I am unable to get shortening…will u please give me a substitute for shortening in making MM Fondant which i can easily get in India…Some people say we can use ghee or dalda…will that work…please help…

  10. fiona

    July 4, 2012 at 6:02 pm

    I need your help i live in Nederland i can’t get shortening and also my fondant on cake has marks kind of breaking it not nice at all. please i’m waiting for your help. Thank’s

  11. Abeer

    July 5, 2012 at 12:30 pm

    Hey Fiona,

    In my experience, the cracks in fondant usually happen when fondant starts to dry up. Make sure you are keeping it covered in a plastic bag when you are not using it. You CAN also get cracks if you roll your fondant very thin and when you apply it over a cake, the fondant starts to crack and tear…

    Also, what do you use instead of shortening? I haven’t tried anything other than shortening. So, maybe whatever ingredient you are using is possibly causing cracks… not too sure :S


    August 9, 2012 at 8:09 pm

    Thanks for the great idea!!! will make the fondant and the sprinkles too! I went to buy them in a specific color today and I couldnt find it! now I have my own receipe with my favorite colors. GREAT WEBSITE!

  13. MaryMoh

    August 14, 2012 at 3:11 pm

    This would be so fun to play with 😀

  14. Acacia

    August 24, 2012 at 10:59 pm

    Hey, I just thought I would say that butter works really well. I’m from Australia and I just made this recipee and substituted the shortning (Which I couldn’t find anywhere) with butter. I did have to keep re-coating my hands and the bench, so maybe butter’s not as oily? Anyway, my foundant turned out really well and I made lovely flowers for cupcakes with it.

    Thanks for the recipee. I love your blog, you’re are very talented!

  15. Abeer

    August 30, 2012 at 12:16 pm

    Hey Acacia,
    Thanks for letting us know that butter works well too. I am sure it would help my readers who don’t have access to shortening 🙂

  16. jeanie

    October 30, 2012 at 7:28 pm

    I love this. I used to be a cake decorator at a large chain store. I have always thought fondant lacked appeal due to the taste. Great to have this recipe for a better tasting fondant. Thank you.

  17. darrell

    November 4, 2012 at 4:02 pm

    Im in the UK and Trex is a great shortening/Crisco alternative.

  18. Tosha

    November 21, 2012 at 10:45 am

    How big of a cake will this normally cover?

  19. Tosha

    November 21, 2012 at 11:13 am

    How big of a cake does this cover?

  20. Abeer

    November 21, 2012 at 12:47 pm

    Hey tosha…it depends on how thick you roll it out but i am easily able to cover an 8×3 cake with a bit left over.

  21. Tosha

    November 26, 2012 at 1:18 pm

    Thanks. One more question. How long can you normally store this at room temp before having to use it? I have to make a cake this Saturday and wanted to start on the flowers.

  22. Abeer

    December 18, 2012 at 3:04 am

    Sorry Tosha…just read your comment now.
    You can use this fondant as soon as you make it but I personally feel it’s easier to work with and gets a little firmer as it gets older.
    Normally, I use it the next day. Just make sure it’s covered properly so it doesn’t dry out.

  23. Annette

    December 29, 2012 at 2:52 pm

    Hi in the UK you can use either trex or cookeen both available from supermarkets but trex is a lot softer and would probably work the best out of the two 🙂

  24. marie fogarty

    January 15, 2013 at 3:37 am

    hi guys….
    I found "COPHA" in Woolies today (AUSTRALIA)
    it says on the packet that it is vegetable shortening
    so iam guessing it is the same as Chrisco??
    cheers guys 🙂

  25. llw0516

    January 26, 2013 at 4:22 pm

    Thanks for the great info, at what point do you add your colors? I need to make sprinkles for the Superbowl. Go 49ers!!!!!!!!

  26. Abeer

    January 26, 2013 at 5:33 pm

    I add gel colors to my fondant once it’s fully made. I usually divide it into 3 or 4 little balls and color each ball with a different color. This way, i can make sprinkles in all sorts of colors.

  27. Emma Lockett

    February 10, 2013 at 2:54 am

    Hi. Am thinking of making my own MMF and am just wondering is it possible to make this in bulk and store it? If so, how do I store it and how long will it keep for?
    Many thanks,
    Emma x

  28. Abeer

    February 10, 2013 at 11:06 am

    @Emma… Yes, you can make this fondant in bulk. I usually do that if i will be making a big cake or lots of fondant decorations. You store the same way. At room temperature, rubbed with shortening and wrapped in saran wrap or a sandwich bag or multiple sandwich bags.. Air dries up fondant so just make sure it’s properly wrapped. I like to use this fondant within 2 weeks.

  29. Jess

    February 19, 2013 at 9:06 pm

    In Australia we have shortening its called copha- found where the butters are kept

  30. Ghislaine

    February 21, 2013 at 7:55 pm

    Palm Oil might be another shortening substitute for your international readers. It’s sold here in the U.S. as organic all vegetable shortening by Spectrum. It’s been processed to be white as unrefined palm oil is orange and runnier in my experience. As far as I can tell the refined white palm oil is indistinguishable from Crisco so it would probably work well in this recipe.

  31. Tusye

    February 23, 2013 at 6:58 pm

    I just found this great tutorial of yours. I also read the comments to find out the Crisco substitute in Australia and 2 of the readers mention "Chopa". We can get Chopa in the butter section at supermarket. Having said that, my question will be, do we need to keep our fondant in the fridge as it has Chopa as one of the ingredients then?
    It might be a silly question but I thought I’d better ask.

  32. Abeer

    February 23, 2013 at 8:24 pm

    @Tusye…marshmallow fondant is never kept in the refrigerator. You wrap it very well and keep it at room temperature. Let me know how it goes 🙂

  33. Asmita

    April 29, 2013 at 6:35 am

    Hi Abeer,
    I love this tutorial. I am going to try this out for sure. I am helping a friend organise a bake party for her daughter. I have never worked or used fondant and was thinking of buying it from Joanne’s but I will try your method. I prefer home made any day. Tastier, fresher and reasonable.

    My question is how far in advance can I make it. Can it be made 2 days in advance?

  34. Abeer

    April 29, 2013 at 8:04 am

    Fresh works best for me too 🙂 This fondant is cheap and easy to make and honestly store-bought fondant is crazy expensive. I know wilton’s fondant smells a little odd :S I haven’t tried other brands….

    Yes, marshmallow fondant can be made a week or more in advance. Most of my friends like to work with it after a day but i have made it and used it after a couple of weeks too. The maximum I store fondant is 1 month. I am sure can use it after that too but i like to play it safe. I wouldn’t want anyone getting sick…

    The quality of marshmallows really affects marshmallow fondant. Try to buy the best marshmallows you can find at the grocery store. They may be a few cents more expensive but it will make your life easier when you are making this fondant 🙂

    And don’t forget to sprinkle your work area with powdered sugar or cornstarch to prevent sticking…

    Hope this helps 🙂

  35. Idakz

    May 28, 2013 at 7:33 am

    I was googling for customised cake deco and chanced upon your site. This is such a wonderful idea! My idea for my bf’s birthday seems to be in place now heeeee. Thank you for sharing, i am wondering though, how long can a fondant last? Thanks!

  36. Idakz

    May 28, 2013 at 7:35 am

    Omg i just realised my qns is answered in the previous comments. Apologies for the spam!

  37. Kaymoni

    July 9, 2013 at 12:44 am

    I dont have powdered sugar, Could I use regular sugar light the white kind or brown?

  38. Abeer

    July 9, 2013 at 11:05 am

    @Kaymoni…Nope. As far as i know, only powdered sugar works or else your fondant will be lumpy coz of all those sugar crystals.

  39. Jenn

    September 30, 2013 at 11:06 am

    The powder sugar you are using is it icing sugar?

  40. cakewhiz

    October 3, 2013 at 8:55 am

    @ Jenn… People refer to powdered sugar differently. My mom calls it icing sugar. So, i think it’s the same thing. It looks like very fine white powder. Hope that helps!

  41. Sarah

    November 19, 2013 at 1:00 pm

    This recipe gives you how many grams?

  42. Tehreem

    November 22, 2013 at 3:20 pm

    Aoa Abeer
    You are a Muslim, right?

    I’ve never worked with fondant but I want to give it a try. The prob is: I live in Pakistan and you dont get shortening or gel colouring here 🙁 I could order Gel colours but i am not sure about t w.hether they are halal or haram.
    Could you please help me on that? Any company thats for sure halal? Thanks 🙂

  43. cakewhiz

    November 23, 2013 at 3:46 am

    @Tehreem… I use Wilton and Americolor gel colors. Wilton is a little cheaper than Americolor. And as far as i know, they both don’t use animal products and are both halal. As for shortening, I use vegetable shortening called Crisco. It also doesn’t use any animal products and is halal. Hope that helps 🙂

  44. lili

    November 23, 2013 at 1:00 pm

    can i use butter? call me erika and im only 9!!!!!!!!!!!!!!!

  45. lili

    November 23, 2013 at 1:01 pm

    nvm call me lili umm im wondering how to bake a cake for my family on thanksgiving can u help me

  46. Ivane

    December 17, 2013 at 4:31 pm

    After the fondant is made and stored properly. How do I get it on the cake? Do I warm it up or just roll it out thin. I was looking for a post on how to use the fondant?

  47. Cakewhiz

    December 17, 2013 at 6:32 pm

    @Ivane…no need to warm it up. All you need to do is just knead it a little and roll it out. Make sure your cake is already iced in frosting and then just place your rolled fondant on top of the cake.

  48. Dellwynne

    January 24, 2014 at 3:55 am

    Any Kiwis wondering what shortening is, it’s kremelta here in New Zealand. In the baking aisle at the supermarket.

  49. Leeann See

    February 16, 2014 at 9:34 am

    Can you store the MMF for more than just a day or 2? I would like to make it several weeks in advance – is that possible??

  50. cakewhiz

    February 16, 2014 at 11:49 pm

    @Leeann…Yes, you can definitely store this fondant for a few weeks. The maximum I have stored it is 1 month. I do have some leftover fondant that’s even older than 1 month and it hasn’t gone bad but it has become much firmer. However, I am not sure if it’s safe to eat… I wouldn’t want anyone to get sick. So, I advise tossing the fondant after 1 month, just to be safe.

  51. wesam

    November 2, 2014 at 5:27 pm

    Thank for sharing this lovely recipe . i want to ask you what is the recipe of chocolate fondant?

    1. Abeer Rizvi

      November 3, 2014 at 11:42 pm

      I am sorry but I don’t have a recipe for chocolate fondant yet but I do make modeling chocolate which tastes like chocolate. You can’t use it to cover your cakes but you can use it to make cake decorations. Here is the recipe:

  52. helen

    November 12, 2014 at 11:27 am

    i have just found this site!! – Looks great.
    after reading all the comments – and the instructions – i am guessing the shortening/fat – is just for the kneading stage??? so it stays plyable???

    1. Abeer Rizvi

      November 13, 2014 at 1:39 pm

      @Helen… Yes, it’s especially useful for kneading and primarily used to prevent the melted marshmallows from sticking to your hands.

  53. kirsten

    November 21, 2014 at 6:52 pm

    How long will this last for if stored correctly?

    1. Abeer Rizvi

      November 21, 2014 at 8:31 pm

      Hi Kristen…The maximum I store my fondant is 1 month and then I toss it.

  54. kirsten

    November 24, 2014 at 2:29 am

    Will this stay shaped? I want to make a starburst cake(the one with the fondant burst open)

    1. Abeer Rizvi

      November 25, 2014 at 1:43 am

      @ Kristen…Yes, this fondant holds its shape.

  55. Tp

    January 6, 2015 at 1:21 pm

    Hi! I am brand new to making and using fondant. I am excited and scared to try your above recipe. I was just wondering if you had ever interchanged the butter for the shortening and if so, how much does it discolor the white fondant? I am making rolled stripes around the cake and was looking to have a few white stripes thrown in with the colored, but now I’m concerned about the white color. Thanks.

    1. Abeer Rizvi

      January 6, 2015 at 6:21 pm

      This recipe is really easy and so many people have used it successfully. I hope you like it too. If you want to make white fondant, you really should try and stick to shortening. Butter makes it off white. It doesn’t become completely yellow but the fondant is kinda off white. You can add white gel coloring to brighten it a little… that does help. But, it will never become completely white. I hope this helps!

  56. Caroline Hancock

    January 28, 2015 at 2:44 pm

    I don’t think anyone else has mentioned it but if you live in the UK, Trex is shortening I’ve been using it for 25yrs +. Love your recipe and shall give it a go.

    1. Abeer Rizvi

      January 28, 2015 at 9:30 pm

      Thanks Caroline! I get soooo many emails from people, asking what to use instead of shortening. Your answer would really help them!

  57. Afshin

    February 12, 2015 at 3:27 pm

    Hey Yesterday I made fondant in which I had used wilton gel Colour nd Bcoz of that my fondant became bitter cn u help plz

    1. Abeer Rizvi

      March 14, 2015 at 12:31 am

      What color gel coloring did you use? Usually, red and black gel coloring (if used in large quantities) have a tendency to make fondant taste bitter. Many people just order those 2 colors from Satin Ice. I have never had any other color of Wilton gel coloring taste bitter. Maybe your Wilton gel coloring had gone bad or old??? You can also try Americolor brand… you might like that better.

  58. heather

    March 18, 2015 at 12:30 pm

    This will be my first time making fondant I will be gone all Saturday can I make the fondant Friday evening cover the cake Sunday and serve Monday night?

    1. Abeer Rizvi

      March 21, 2015 at 3:06 pm

      Yes, you can make your fondant well in advance.
      Make it on Friday and then cover your cake on Sunday and it will be perfect on Monday. Good luck! 🙂

  59. Amateur baker

    April 2, 2015 at 5:56 pm

    What sort of icing do you use to cover the cake before putting the fondant on it? Do you have a preference?

    1. Abeer Rizvi

      April 4, 2015 at 11:15 pm

      I normally use buttercream icing but sometimes I also use Swiss meringue buttercream.

      Here’s my favorite buttercream icing recipe (there are also some flavor options):

      Here’s my favorite chocolate buttercream icing recipe:

      I also like to make this seedless strawberry buttercream in the Summer time:

      Happy baking!

  60. Chevy

    April 3, 2015 at 5:49 pm

    I have made modelling chocolate and i just rolled it out like fondant and covered my cake with it (it was a pirate ship and according to the guests at the party it tasted great).

    1. Chevy

      April 3, 2015 at 5:54 pm

      I would like to add that this was the first time that i had ever used fondant

    2. Abeer Rizvi

      April 6, 2015 at 6:40 pm

      I have heard that some cake decorators like to use modeling chocolate to cover their sculpted cakes such as a pirate ship. But, I prefer covering my cakes with fondant because it’s more elastic and easy to spread. Everyone has their own preference though. I am sure your pirate cake must have looked fabulous! 🙂

  61. Bailey

    June 3, 2015 at 1:00 pm

    Hi, so I made this fondant yesterday. I made it in advance because I am making a big cake in a few days. How long does it last in the air tight bag? and why can I not refrigerate/ freeze it?

    1. Abeer Rizvi

      June 5, 2015 at 5:18 pm

      I keep it in the airtight bag for 1 month and then I toss it. The main reason I don’t refrigerate fondant is because when I take it out of the fridge, it starts to come down to room temperature and that leads to condensation and you will end up with a wet sticky mess!

  62. Jana

    October 2, 2015 at 1:01 pm

    I was wondering what I did wrong. I followed all directions but the fondant is still sticky what can I do?

    1. Abeer Rizvi

      October 3, 2015 at 8:56 pm

      If it’s sticky, I would just keep kneading in powdered sugar. I have noticed that some brands of marshmallows just need more powdered sugar to transform into proper fondant. Let me know how it goes!

  63. Kelly

    November 24, 2015 at 12:04 am

    Can I ask, once a cake or biscuit is decorated and so not wrapped up anymore, just in an airtight container, how long does the product remain in good condition and tasting good?
    Also, does it go as hard as regular fondant?
    Thank you

    1. Abeer Rizvi

      November 24, 2015 at 12:59 am

      I don’t keep my fondant covered cakes in an airtight container. I keep them in a cardboard cake box. Putting cakes/cookies in an airtight container will cause too much moisture to build up inside, which will cause the fondant to start sweating and have a “wet” feel to it. it will also damage your decorations.

      Marshmallow fondant dries a little when exposed to air but not as fast as store-bought fondant. It all depends on your climate. In Chicago, my marshmallow fondant doesn’t dry for about 3 hours and even then, it’s not ever as hard as store-bought fondant.

      I also assemble my cakes a day before the party and I keep any leftovers in the fridge. I play it safe toss them after 24 hours.

  64. Joanne

    April 19, 2016 at 7:22 pm

    The shortening you mention in your receipe; is that magazine or the white shortening that comes in a can?

    1. Abeer Rizvi

      April 19, 2016 at 9:22 pm

      I use white vegetable shortening and it comes in a plastic container. The brand I use in Crisco.

  65. Meher

    April 20, 2016 at 8:04 am

    Hi. Assalam u alaikum..!!!! I want to ask that i don’t have shortening…so can i use cooking oil or what else can i use in place of shortening.

    1. Abeer Rizvi

      April 21, 2016 at 2:26 am

      Walikum salam! Some people told me that they used unsalted butter but it did stain the fondant a bit. Others had success with coconut oil. You just need a little to prevent all the sticking. Hope this helps.

  66. Jacquei

    May 13, 2016 at 11:44 am

    Thank you so much for this! I just made it and it was so easy and turned out great. I’ll be using it to decorate my son’s birthday cake next Friday.
    I was getting tired of the gross tasting store bought gum paste.

    1. Abeer Rizvi

      May 14, 2016 at 3:08 am

      Woohoo! And happy birthday to your little one. This fondant tastes so good that I am sure even your little one is gonna like it.

      Don’t even get me started on that awful tasting gumpaste! I swear it tastes like weird chalky paper… eeks!

  67. Adela

    May 25, 2016 at 7:49 pm

    What if I don’t have parchment paper?

    1. Abeer Rizvi

      July 19, 2016 at 12:30 am

      If you don’t have parchment paper, you can use wax paper or even plastic saran wrap.

  68. Jane Metelo-Liquito

    May 27, 2016 at 7:19 am

    Hi Abeer, I’m going to try out your fondant recipe to decorate my grandson’s birthday cake. Last year I had help from a young friend who had just completed her chef training and the cake was a great success. This year I’m going solo so am really pleased to have found your tutorials. Thank you, Jane

    1. Abeer Rizvi

      June 2, 2016 at 12:36 am

      It’s so sweet of you to make your grandson’s cake. Homemade cakes are the best and come from the heart. I hope everything goes smoothly and I am sure you will do a fantastic job. Please let me know if you have any questions.

  69. Chantal

    July 15, 2016 at 5:07 am

    Would this fondant be enough to put over a cake and for decorating? Or should I double up the ingrediens?

    1. Abeer Rizvi

      July 15, 2016 at 9:34 pm

      That all depends on how big your cake is. This is enough for an 8×3 cake but I never roll my fondant very thick. Also, I don’t know what type of decorations you are doing. I usually have enough left over for simple small decorations. Let me know how it goes :

Leave a Reply

Rate this recipe: