# How to Make Fondant Icing at Home (Marshmallow Method) Source: https://cakedecornest.com/blog/how-to-make-fondant-icing Published: 2026-10-21 Publisher: Cake Decor Nest The easiest way to make fondant icing at home is marshmallow fondant: melt a 10 to 16 ounce bag of mini marshmallows with 1 to 2 tablespoons of water, then knead in about 2 pounds of powdered sugar until the dough is smooth and no longer sticky. Wrap it tightly and let it rest for several hours or overnight before rolling. It costs far less than store-bought fondant and tastes better, though it is a little less forgiving on large cakes, and the sections below cover how to handle it. ## Ingredients and what each one does For one batch you need a 16 ounce bag of mini marshmallows (a 10 ounce bag also works with a smaller amount of sugar), 1 to 2 tablespoons of water, about 2 pounds of powdered sugar (roughly 7 to 8 cups) and vegetable shortening for greasing. Marshmallows supply the sugar and gelatin that make the dough stretchy, the water helps them melt, and the powdered sugar turns the sticky melt into a rollable dough. Shortening keeps it from sticking to your hands, bowl and counter. Powdered sugar for this job should be the plain kind. Some brands contain cornstarch, which is normal and helps the dough, so you do not need to add more. A small bag of extra sugar is useful for adjusting at the end. A teaspoon of clear vanilla or another clear extract adds flavor without tinting white fondant. The result is soft and sweet, and it can be rolled to cover a cake or cut for decorations. It is not as elastic as commercial fondant, so for tall tiered cakes or hot rooms, many decorators still buy a premium product. [Compare ready-made fondant brands](https://cakedecornest.com/best/best-fondant-brands) ## Step by step: melting and kneading Grease a large microwave-safe bowl, a silicone spatula and your work surface with shortening. Put the marshmallows and water in the bowl and microwave in 30 second bursts, stirring in between, for about 1 to 2 minutes total until they are fully melted and smooth. Do not overheat them, because scorched marshmallows make the fondant tough. Add about 3/4 of the powdered sugar to the bowl and stir with the greased spatula until it forms a thick, shaggy mass. Turn it out onto the greased counter, which should have a layer of powdered sugar on it, and grease your hands generously with shortening before you start to knead. Knead the rest of the sugar in a little at a time, folding and pressing like bread dough. The dough is ready when it feels smooth, soft and slightly tacky but no longer sticks to your greased hands, which usually takes 5 to 8 minutes. You may not use all of the sugar. Stop adding as soon as it stops sticking, because too much sugar makes the fondant dry and likely to crack. ## Resting, storing and coloring Coat the ball lightly with shortening, wrap it tightly in plastic wrap, and then place it in a zip-top bag with the air pressed out. Let it rest at room temperature for at least a few hours, and ideally overnight. During this time the sugar hydrates evenly and the dough becomes more pliable and less likely to tear. Stored this way, it keeps for a couple of weeks at room temperature, or longer in the fridge. Bring chilled fondant back to room temperature before use, and knead it for a minute to soften it. To color it, add gel food coloring a little at a time while kneading, and wear gloves to avoid staining your hands. Gel colors are best because they add intense color without much liquid. For dark shades such as red or black, knead in the color, wrap the fondant and wait a few hours, because the color deepens as it rests. Marble effects come from stopping the kneading early. If you want a purely white fondant for wedding-style cakes, use clear vanilla and a tiny dot of violet gel, which counters the slight yellow tint of the marshmallows. [Compare gel food colorings](https://cakedecornest.com/best/best-gel-food-coloring) ## Rolling and covering a cake Dust the counter lightly with powdered sugar or cornstarch and knead the fondant for a minute to warm it. Roll with firm, even strokes to about 1/8 inch thick (3 mm), rotating the sheet a quarter turn every few passes so it does not stick. A rolling pin with thickness guides or a silicone mat makes an even sheet easier, especially for beginners who tend to roll one side thinner than the other. Cover a cake that already has a thin layer of buttercream or ganache so the fondant has something to stick to. Lift the sheet by draping it over the rolling pin, lay it over the cake, and gently smooth from the top down to the sides, working out any air bubbles with a fondant smoother. Trim the excess at the base with a sharp knife or pizza cutter. Homemade marshmallow fondant is softer than commercial fondant, so cover cakes of 8 inches or smaller more easily than large ones. A 10 inch or taller cake needs a bigger, heavier sheet that may tear under its own weight, so work quickly and use both hands. [See the best fondant rolling pins](https://cakedecornest.com/best/best-fondant-rolling-pins) ## Cutting shapes and decorations Fondant is also good for cutouts. Roll it to about 1/8 inch, press cutters straight down, and lift the shapes with a thin spatula. Letters, stars, hearts and flowers all work. If the dough sticks to the cutters, dust them lightly with cornstarch. For small details, let the cutouts air dry on parchment for a few hours so they hold their shape. If you will be making edible flowers or bows that need to stay upright, mix in a little gum paste or tylose powder (about 1 teaspoon per cup of fondant is a common starting point). That makes the fondant dry harder and firmer, which is also useful for figures. Attach pieces to the cake with a dab of water brushed on with a small paintbrush, or with a little edible glue. Too much water leaves a shiny spot and weakens the fondant. [Compare fondant cutters](https://cakedecornest.com/best/best-fondant-cutters) ## Fixing dry, sticky or cracking fondant If the fondant is sticky, knead in more powdered sugar a tablespoon at a time and add a thin coat of shortening to your hands, not a lot of sugar all at once. If it is dry and cracking, knead in a small piece of shortening, or microwave it for 5 to 10 seconds and then knead. A few drops of water can also revive an over-stiff batch, but add them very slowly. If it tears while covering a cake, the sheet is often too thin or too dry. Patch small tears with a fingertip dipped in shortening, or knead the fondant into a ball and roll again. Covering a cake with a thicker sheet of 3 to 4 mm gives you more room for error. Elephant skin, the wrinkled surface that appears on fondant when it dries out, comes from over-handling or leaving it uncovered. Keep unused fondant wrapped at all times and work in sections. ## Frequently asked questions How long does homemade fondant last? Wrapped tightly in plastic and a bag, it keeps for about 2 weeks at room temperature and about 2 months in the fridge. Knead it back to softness before use. Can I make fondant without marshmallows? Yes. Other recipes use gelatin, glycerin and corn syrup, or a mix of powdered sugar and egg white. These can give a smoother, more elastic result, but they take more ingredients and are slightly less beginner friendly. Does homemade fondant taste good? It tastes like sweet marshmallow, which most people prefer to the neutral flavor of many store-bought fondants. It is still very sweet, so many bakers peel it off or serve smaller portions. Can I put fondant on a cake in the fridge? Fondant can sweat when it moves from the fridge to a warm room. If the cake needs refrigeration, put it in a box and let it come to room temperature before opening the box, so condensation forms on the box, not on the fondant. ## Related buying guides - https://cakedecornest.com/best/best-fondant-brands - https://cakedecornest.com/best/best-fondant-rolling-pins - https://cakedecornest.com/best/best-fondant-cutters - https://cakedecornest.com/best/best-gel-food-coloring