Recipes for coating cake mass 4 times differently! Decorate your cake easily and quickly

Are you having a birthday party and decided to bake and decorate your own cake?

If so, use one of these fondant recipes to perfect your pastry art.

The recipes contain common ingredients that you can find in any store and the procedures are absolutely simple.

Therefore, do not be afraid of anything and enjoy them!

Homemade fondant mass

If you want to know how to make fondant that is affordable and tastes good, then this recipe is for you. By following our procedures, you’ll achieve a consistency that’s soft, elastic, and works absolutely great for any occasion. You no longer have to struggle in vain with purchased covering material that is as stiff as elephant skin. And most importantly, unlike store-bought icing, this homemade one tastes completely different!

What will we need

  1. 60 ml fresh whipping cream
  2. 30 g of gelatin
  3. ½ teaspoon meringue mixture (see TIP)
  4. 120 ml corn syrup (or glucose syrup)
  5. 45 g butter (allowed)
  6. 1 ½ tablespoons of oil
  7. ½ teaspoon of salt
  8. 2 teaspoons of vanilla extract
  9. 600 g of powdered sugar
  10. 180 g of powdered sugar for kneading


  1. Put 600 grams of powdered sugar together with the meringue powder and salt into the large bowl of a stand mixer with a kneading attachment
  2. Stir to combine the ingredients and set aside
  3. Add the whipping cream to a microwave-safe bowl
  4. Dissolve the gelatin in the microwave for 30 seconds or longer until completely dissolved
  5. Be careful not to overheat the gelatin, it could lose its gelling ability
  6. Then add corn syrup, oil and vanilla extract to the dissolved gelatin
  7. Mix everything together well
  8. The mixture must be a little warm so that the gelatin does not start to harden
  9. If the gelatin hardens before it is needed, heat it for another 10 seconds
  10. If we plan to make the fondant sheet for the cake in one color, we can add gel food coloring at this point
  11. If we are planning a multi-colored fondant, we make a basic recipe for a fondant sheet and then divide it and color it into individual pieces separately
  12. In the bowl of our stand mixer, make a well in the center of the powdered sugar mixture and add the liquid ingredients
  13. Start mixing on medium speed
  14. Stir in the butter while kneading
  15. Once the dough is kneaded, transfer it to a flat surface or board lightly sprinkled with powdered sugar and knead again
  16. If we feel that the fondant is dry, we grease our hands with butter
  17. After kneading, if the dough is too sticky, add a spoonful or two of powdered sugar
  18. Divide the fondant into two or four pieces and place each in a ziplock bag
  19. We seal it well
  20. The fondant is made of sugar, so it dries out very easily, it gets spicy easily
  21. So make sure you always keep them double wrapped (in a plastic bag and then a plastic wrap)
  22. Let rest overnight or at least 4 hours in the refrigerator
  23. It is important to let the fondant rest, as this gives the gelatin time to set and create the necessary elasticity
  24. To use the fondant, remove the fondant from the refrigerator and leave it at room temperature
  25. When it’s ready to use, knead it until it’s smooth and elastic
  26. If the fondant is hard, we can heat it in the microwave for 10 seconds, but heating it too much will result in a too soft fondant that is difficult to work with
  27. We shape and decorate from the fondant

The powder mix for meringues can be bought under the name Snow pastry from Dr. Oetkera or under the name Fun Cakes Meringue powder.

If you don’t have a good stand mixer that can handle a heavy dough like fondant, you can also do this in a large bowl and a wooden spoon and then knead by hand.

simple cake topper in the shape of a Christmas present.

Chocolate rolled fondant

Making homemade chocolate coating for decorating a cake is surprisingly simple. With helpful tips like using hot water in this recipe, you can achieve a rich dark color, the right elasticity and a pliable consistency for easy work.

What will we need

  1. 120 ml non-dairy cream (or water)
  2. 3 spoons of gelatin
  3. A spoonful of oil
  4. 170 ml of corn syrup
  5. 50 g butter (softened)
  6. 480 g of powdered sugar
  7. 170 g of cocoa powder
  8. ½ teaspoon of salt
  9. 2 teaspoons of vanilla extract
  10. 2 tablespoons of water
  11. 120 g of powdered sugar


  1. In a medium bowl (suitable for use in a microwave oven), mix cream and gelatin
  2. Dip it in cream for two minutes
  3. Then heat in the microwave in 30-second intervals until it dissolves
  4. While still warm, add butter, corn syrup, oil and vanilla extract
  5. The mixture should still have a liquid consistency
  6. If necessary, put it back in the microwave for another 10 seconds
  7. Mix powdered sugar and cocoa powder in a large bowl
  8. If there are any lumps in the powdered sugar, sift it first, otherwise the fondant will also have lumps
  9. Pour the warm wet ingredients into the center of the dry ingredients
  10. We start working from the edges to the center using a whisk or hand
  11. Then add 2 tablespoons of hot water and continue mixing
  12. Transfer the mixture to a well-dusted work surface and continue kneading
  13. If necessary, add more powdered sugar
  14. Knead until the fondant is smooth and elastic
  15. Divide the fondant dough into two pieces
  16. We put them in a ziplock bag to prevent them from drying out
  17. Let the fondant mass rest in the fridge for at least 3 hours or ideally overnight on the kitchen counter or in the fridge
  18. If we let the fondant rest in the fridge, take it out and let it warm to room temperature
  19. Knead it until it is smooth and elastic
  20. Finally, we can work with him with this French chocolate fondant

This fondant can be stored at room temperature in a cool dark place for one month or in the refrigerator for up to 3 months. You can also freeze this fondant in the fridge for up to 6 months.
Chocolate icing works best with nothing but chocolate cake. Use this recipe for rolled fondant and use it to decorate achocolate body covered with nougat cream .

chocolate covered birthday cake.

Homemade vegetarian fondant

This homemade vegetarian coating recipe is gelatin-free. This easy recipe uses agar instead of gelatin, which is plant-based. In addition, this decorating paste is also vegan, egg-free and dairy-free and can be used to cover cakes, cookies or cupcakes for someone who lives this lifestyle.

What will we need

  1. 60 ml of water
  2. 2 spoons of agar powder
  3. 120 ml of corn syrup
  4. 45 g of coconut butter
  5. 1 ½ tablespoons of oil
  6. 700 g of powdered sugar
  7. A teaspoon of vanilla extract
  8. A teaspoon of tylosa powder (for the meringue mixture, see TIP recipe no. 1)
  9. Teaspoon of salt


  1. Prepare a bowl with 300 g of powdered sugar
  2. In the middle we create a well prepared for our agar mixture
  3. Dissolve the agar in water – let it stand for 5 minutes
  4. The mixture will have a thick gelatin consistency
  5. Add corn syrup to the soaked agar
  6. Place the mixture on the stove and turn it on to a medium-low temperature
  7. Stir continuously until completely dissolved
  8. We keep the temperature at medium high, otherwise the water will evaporate
  9. If the mixture is thick, add a few tablespoons of water
  10. When the agar dissolves, add the oil and mix well
  11. Immediately pour the still warm and liquid mixture into the bowl with powdered sugar
  12. Mix well, add the meringue mixture and knead
  13. We use coconut oil for kneading
  14. We want the fondant to be pliable but not sticky, nor do we want it to be stiff
  15. Divide the mass into two (or more) portions and place in a ziplock bag
  16. We place the ziplock bags in a plastic container to prevent it from drying out
  17. We place it in the refrigerator, where we let it rest for a few hours or overnight
  18. Then let the fondant warm to room temperature by leaving it outside for a few hours
  19. Before using and decorating the cake, knead it well
  20. Kneading is the key to getting a smooth cake fondant
  21. If the mass is too stiff, heat it in the microwave for 5 seconds and then use the fondant sheet to decorate it

For more options for decorating your desserts, check out these ideas for delicious creams and toppings.

vegetarian version of birthday cake frosting.

Almond marshmallow fondant

What could be better than fondant that tastes like marzipan and smells like marshmallows? This recipe for homemade decorating material is a must when you want to decorate a children’s (and not only) cake. This simple and easy recipe uses only three ingredients to create an incredibly stretchy yet soft cake spread. Decorating the cake will be a piece of cake.

What will we need

  1. 450 g of marshmallows
  2. 4 tablespoons butter (allowed)
  3. 900 g of powdered sugar
  4. 4 tablespoons of water
  5. ½ teaspoon of almond extract


  1. Coat a large microwave-safe bowl with a thin layer of butter
  2. Place the marshmallows in the bowl
  3. Cover the whole marshmallows with water and put them in the microwave
  4. Melt the marshmallow in the microwave at high temperature
  5. We dissolve for 60 to 90 seconds in 30 second intervals
  6. The marshmallows will still hold their shape even when melted until you stir them
  7. Therefore, be careful not to overheat it
  8. Add about ¾ of the powdered sugar, almond extract and mix
  9. Then transfer the mixture to a work surface dusted with powdered sugar
  10. Knead the fondant dough with the remaining butter and icing sugar
  11. Divide the almond fondant into two pieces
  12. We put them in a plastic bag with a zip and seal it well
  13. Put the cake mixture in the fridge, where we leave it for at least 4 hours, but preferably overnight
  14. Before using, remove the fondant from the refrigerator and let it soften at room temperature
  15. When it’s soft, knead it thoroughly until it’s pliable and then use as you like

Do you already know what fondant cake to cover? No? Check out these whipped cream cake recipes and we guarantee you won’t find a better combination!

Almond decorating material in the shape of a candle.

If you are a beginner confectioner, the idea of making fondant at home can be stressful for you. Don’t worry and check out these instructions on how to prepare the fondant recipe correctly. It’s a really simple matter that anyone can do.

Also, get inspired on how to work with the created fondant afterwards. According to our instructions, you can model, for example, a fondant giraffe or other characters that will beautifully decorate your cake and make children’s eyes shine!

How to work with fondant?

How to make fondant from marshmallows?

How to Make Homemade Fondant with Marshmallows
Source: Craftsy

How about a classic fondant?

Best Ever Homemade Fondant from Scratch (without marshmallows)
Source: Baking Savvy

The fondant is already made, but what next? Will you cover the entire cake with it or will you start modeling it?

Either way, do you know how to do it? If not, watch the following video, which will explain and demonstrate from start to finish how to assemble, adjust and cover the cake with fondant sheet.

If you’re only interested in the part where you work directly with the decorating material, rewind the video to 5:45, this is where the actual tutorial begins.

Scroll down a little further for the modeling section, there are exact step-by-step instructions on how to model basic figures and cake shapes.

How to Prepare & Cover a Cake with Icing / Fondant
Source: CakesbyLynz

How to decorate with fondant?

The magic of fondant lies in the fact that it is great to work with and with a little imagination and skill you can create absolutely anything from it. Check out these step-by-step procedures and decorate your cake in an absolutely fantastic way!

How to make a fondant lion.
How to make a fondant giraffe.
How to make fondant unicorns.
How to make a fondant bow.
How to make a fondant rose.

Finally, there is also the option, if you don’t feel like creating your own, to have your own motif printed on edible paper.

Printing on fondant is a very popular type of decoration nowadays, which is sought by more and more customers.

The print is harmless to health because it uses edible colors and edible paper.

You can choose your own motif and print size.

The price range of this service varies from 100 – 500 CZK, depending on your requirements.

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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