Fondant Wedding Cake

Dreaming of a fondant wedding cake? This confectionery icing is rolled out like pastry dough. The dough is laid upon the cake and molded to literally wrap, like skin, producing a very smooth finish. This smooth finish is the choice for many brides these days – it looks clean, smooth and perfect. However, many detest the taste or even the texture (the way it feels in your mouth), its kind of weird and icky to some people. It reminds us of the skin on the outside of mochi, a Japanese confection. It's just not the typical soft and yummy frosting most of us are used to. It can be flavored though, ask your baker about these options and aim to taste them too.

A fondant wedding cake is usually lightly covered with glaze or butter cream icing or marzipan before fondant icing is applied to seal in freshness and moisture. It keeps for up to 2 months in an airtight container, and can actually help preserve any dessert – it can be stored at room temperature for 3 to 4 days. It should not be refrigerated or frozen before your wedding.

Here is a great tasting fondant wedding cake recipe from one of our favorite cupcake cookbooks, the Artful Cupcake.

1 egg white
2 tablespoons liquid glucose
(found in pharmacies and on the Internet)
1 ½ lb confectioners’ sugar, sifted, plus more for dusting
Pinch of vegetable shortening
Liquid food coloring

1. Combine the egg white and glucose in a large mixing bowl.

2. Slowly add the confectioners’ sugar, stirring with a wooden spoon until a thick plate forms. (The mixture looks like children’s sculpting dough but is a little softer.)

3. Turn the mixture out onto a very clean table dusted with confectioners’ sugar and knead with your hands until a smooth, silky paste forms.

4. If the mixture begins to dry out or crack while kneading, work in a pinch of vegetable shortening.

5. When the silky consistency is achieved, store the fondant in an airtight container in the refrigerator until you are ready to use. It will keep up to two weeks.

6. Allow it to come to room temperature and knead it lightly before using. Again, if it has dried a bit during storage and cracks while kneading, add a little more vegetable shortening.

7. Add liquid food coloring sparingly just before using. Work in a drop at a time while kneading until the desired color is achieved.

Makes 24 ounces or 3 cups!

Naturally pure white, it can be easily colored or flavored by kneading the icing or extract in until well blended. A variety of different kinds of chocolate can also be added for a chocolate version. Our local baking supply shop sells chocolate specifically for blending – which sort of has the consistency of Nutella. We’ve made the chocolate version a few times and adding in some brown or black icing coloring helped give it the dark chocolate appearance we were looking for.

When cake decorating with fondant, we always have a problem with our hands becoming hot and sweaty while kneading - a huge no no for this type of icing. Now we make sure the kitchen is a lower temperature, and I always keep a small fan running close by so I can dry up those sweaty palms!

Some bakers prefer to purchase this bakers play-dough rather than making it themselves. It can be purchased in up to 20 lb. tubs. Stored well, the it keeps for months. However, store bought does not taste anywhere near as good as homemade. Homemade can be flavored easily, or you can vary your ingredients to improve the taste to your liking. If you're particular about fondant, ask your baker if they make their own. Ideally they'd let you taste a bit of both.

You can check out our recommended fondant cake decorating supplies for all your needs in the kitchen.

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