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bakers! HELP!!!!!!

Posted by Anonymous
  • 16 Replies
I tried to make fondant for my sons birthday cake tonight, and as far as I can tell, it's crap :( I'm ready to just throw out the whole cake and go buy him a new one tomorrow :(
Posted by Anonymous on Mar. 15, 2015 at 6:36 AM
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by on Mar. 15, 2015 at 6:42 AM

What part are you having trouble with? Making or applying?

by Anonymous 2 on Mar. 15, 2015 at 6:43 AM
What recipe did you use and what is wrong with it? You may be able to fix it.
by Ruby Member on Mar. 15, 2015 at 6:44 AM

fondant is gross. Kids arent going to like eating it. Why dont you scrap it and do butter cream?

by Silver Member on Mar. 15, 2015 at 6:55 AM
What recipe did you use? Marshmallow fondant? What makes you think it is crap?
by Anonymous 1 - Original Poster on Mar. 15, 2015 at 7:41 AM
I have an app called a/r (the / is a spoon) and the recipe is called fondant frosting ...
by *Claire-Bear* on Mar. 15, 2015 at 7:46 AM

Marshmallow fondant is the way to go if you are wishing to have fondant on a cake. It is soft and tastes like marshmallows. 


  • 1 package (16 ounces) white mini marshmallows (use a good quality brand)
  • 2-5 tablespoons water
  • 2 pounds (about 8 cups) sifted confectioners' sugar
  • 1/2 cup solid vegetable shortening


About 2 pounds marshmallow fondant.


To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes).

Place 3/4 of the confectioners' sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Flavoring can be added at this point if desired. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional confectioners' sugar and re-greasing hands and counter so the fondant doesn't stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.

It's best to allow Marshmallow Fondant to sit, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will keep well in refrigerator for several weeks.

When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out fondant 1/8 in. thick.

To color fondant: If you need to tint the entire batch of fondant, add a little icing color to the melted marshmallow mixture before adding confectioners' sugar. For smaller amounts of tinted fondant, add icing color to portions of fondant as needed.

This is the recipe I use...I like making this fondant as it is easily fixed if torn since it is so soft. It also tastes really good compared to manufactured fondants and stiffer fondants IMO. 


" I can do all things through Christ who strengthens me." Philippians 4:13 

by Anonymous 3 on Mar. 15, 2015 at 7:47 AM
Fondant is gross. Use buttercream
by Bronze Member on Mar. 15, 2015 at 7:48 AM

 I always buy fondant from Wilton and then just roll it.  Try another type of frosting that is more kid-friendly.  Fondant is good if you want a cake to look at, but I think kids will want to eat buttercream.

by Platinum Member on Mar. 15, 2015 at 7:56 AM

I hate fondant. I've bought it and made my own. Decorator cakes are nice but kids especially like cake they can eat and prefer cake that looks like cake. Make regular frosting. 

by Platinum Member on Mar. 15, 2015 at 8:07 AM
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