All about fondant: tips, techniques, and answers to frequently asked questions

Fondant has been a favorite choice among home bakers and professionals for years when it comes to decorating cakes, cupcakes, and cookies. In this blog you’ll learn everything you need to know about working with fondant, from the difference between fondant and marzipan to making flowers from fondant and using it for a cake drip with fondant.

A frequently asked question: what exactly is the difference between fondant and marzipan? Fondant is a smooth, elastic sugar paste that is perfect for covering cakes. It is white, sweet, and has a neutral flavor.
Marzipan, on the other hand, mainly consists of almonds and sugar, giving it a distinctive nutty taste. It is usually a bit firmer and richer than fondant.

Fondant sets nicely and is ideal for a clean, smooth finish. Marzipan is primarily chosen for its rich flavor. In short: choose fondant for decoration and a flawless look, and marzipan for taste and tradition.

Before you start covering your cake, make sure the cake is smooth and even. A thin layer of buttercream or ganache helps with this and ensures that the fondant sticks well. After that, you can start rolling out fondant.

For a beautiful result, it’s important to roll out the fondant evenly and thinly. Dust your work surface lightly with cornstarch or powdered sugar. Fondant can sometimes stick to your work surface (fondant plakt) if you don’t use enough powder or if the fondant has become too warm. In that case, let it cool briefly or add extra powder.

Make sure to use a smooth rolling pin and rotate the fondant regularly while rolling to prevent it from sticking. This way, you avoid frustration when rolling out fondant and achieve a nice, even finish.

To prevent your fondant from tearing on the cake, it’s important not to roll it out too thin, aim for a thickness of about 3 to 4 mm. Also, make sure the fondant is soft and pliable: knead it well first to make it elastic. If you notice cracks at the edges while rolling out fondant, it usually means it’s too dry. In that case, add a small amount of shortening or coconut oil and knead it again.

For a smooth finish without wrinkles, use a fondant smoother and work from the top down. Gently lay the fondant over the cake and first smooth the top. Then, work your way down in small sections, gently pressing the sides while spreading out any excess folds. This prevents air bubbles and wrinkles. If air bubbles do appear, carefully prick them with a needle and smooth them out with your fondant smoother.

Making flowers from fondant is a fun way to make your cake extra special. Start with simple shapes like daisies or try making a fondant rose. Use cutters and a little edible glue to attach the petals together. For a natural look, roll the edges thinner and shape them with a modeling tool.

Want even more variety? Try flowers making with fondant combined with color gradients or shimmer powder. The great thing about fondant flowers making is that you can experiment endlessly, from simple designs to lifelike creations.

A common question is whether you can combine a cake drip with fondant. The answer is yes, but it requires some extra care. Apply the drip only after the fondant has fully set and the cake is well chilled. Otherwise, the heat from the drip can damage the fondant. Also, make sure the drip is not too hot, ideally at body temperature or lower.

Want to give your fondant a fun color? Then coloring fondant with food coloring is a great option. Preferably use gel or paste colorings, as they are concentrated, provide vibrant colors, and don’t make the fondant sticky. It’s best to avoid liquid colorings because they can affect the texture of the fondant. Knead the color thoroughly until you achieve an even shade.

You can also buy fondant that is already colored. This saves you time and is definitely easier, but with coloring fondant with food coloring, you have the freedom to create exactly the shade you want.

Fondant can definitely be stored, as long as you protect it well from air and moisture. Store leftover fondant tightly wrapped in plastic wrap, then place it in an airtight plastic container or ziplock bag. Keep it at room temperature, away from sunlight and in a dry place. Refrigerating fondant is not recommended, as it can dry out or become sticky due to condensation.

Freezing fondant is generally discouraged. Temperature changes and condensation can alter its texture, making it harder to work with and causing it to become sticky or crumbly. Fondant already applied to a cake should also not be frozen, as the finish often suffers.

If you do have excess fondant, freezing is only an option if it is tightly and double wrapped. Allow it to thaw slowly at room temperature before use, and knead it well to restore its softness.