Marshmallow fondant

Marshmallow fondant

1 h
Fondant is perfect for covering cakes and other sweet treats. With a soft and pliable texture, you can easily decorate and sculpt your cakes beautifully. Our recipe only requires three basic ingredients and a few drops of colour. Try this homemade marshmallow fondant the next time you need to cover a party cake.


  • Place marshmallows, oil, and food colouring in a bowl (glass or metal).
  • Place the bowl in a water bath and heat the mixture at low heat for approx. 10 minutes until all the marshmallows have melted.
  • Stir icing sugar into the mixture little by little with a dough hook until it is soft and no longer sticky.
  • Knead the fondant well on the kitchen counter – it should have a consistency similar to play dough and not be too dry.
  • Sprinkle some icing sugar on the kitchen counter and roll out the fondant into a circle (approx. 35 cm in diameter, or, if it is to cover a layered cake, approx. 22 cm in diameter).
  • Place it over the layered cake and cut away any excess.

Prepare well in advance and place the fondant in a resealable plastic bag or wrap it in cling film and store at room temperature until ready to use. If it has become too hard, heat it for a few seconds in the microwave. Use gel-based food colouring to tint the icing, giving it a bright colour without changing the texture. Avoid liquid-based food colourings, as these can soften the mixture and mess up the consistency.


Make sure you frost the cake before covering it to get a nice clean finish. Once the marshmallow fondant is rolled out to the desired thickness, use your rolling pin to drape it over the cake. Smooth it out with your hand on top and on the sides of the cake. Use a knife to cut away any excess. If it has cracks, you can gently rub some vegetable shortening over the cracks to smooth the area.

Questions about marshmallow fondant

Marshmallow fondant is great for decorating cakes and pastries, giving these treats that extra something. And our recipe makes it very easy to make using only a few ingredients. Below you can read more about the sweet cake décor, what it is made of, how to make it and much more.

What is fondant made of?
Fondant with marshmallows is made with only marshmallows, oil, and icing sugar and sometimes food colouring for a pop of colour. With only these ingredients, it is faster and simpler than the traditional version made with far more ingredients such as glycerine, glucose syrup, or corn syrup. Additionally, using marshmallows gives the icing a pleasant, sweet vanilla flavour.
How to make fondant with marshmallows?
You only need a handful of ingredients to make fondant with marshmallows. Melt marshmallows in a water bath along with oil and food colouring – you can choose any colour you like. Stir icing sugar into the mixture until it is soft and no longer sticky. Finally, knead the mixture and roll it out into a circle large enough to cover your cake or use it to make different shapes for decorating it.
Is fondant edible?
Do not shy away from eating the sweet and soft marshmallow fondant. It is made from edible ingredients making it perfect for decorating and covering entire cakes. However, it can be incredibly sweet as it contains a fair amount of icing sugar and depending on how you make it, some are sweeter than others. So, when it comes to sweet icing, it is an acquired taste.
How long does marshmallow fondant last?
Homemade marshmallow fondant will last for about 2-4 weeks at room temperature when wrapped in cling film and stored in an airtight container and up to 2 months when stored in the fridge. However, if you put it in the refrigerator, make sure everything is sealed airtight, as any contact with water or moisture will mess with the texture.
How to store marshmallow fondant?
If you have leftovers, roll it into a ball and cover it with a thin layer of vegetable shortening (for example, palmin) before wrapping it in cling film and storing it in an airtight container at room temperature and out of direct sunlight. This will preserve the soft and fluffy texture and prevent it from drying out. You can also wrap the container in a layer of cling film to avoid any condensation from forming. When you are ready to use it, unwrap and wipe off the vegetable shortening. Knead it for a few minutes until it is soft.
Can you freeze marshmallow fondant?
Marshmallow fondant is not suited for freezing as it will affect the texture. When it comes in contact with moisture, be it water on it or in the container it is stored in, it will ruin the consistency and texture. If it becomes moist or damp, it will develop a slimy texture on the outside, making it difficult to work with.


White marshmallows
100 g
Rapeseed oil
1 tbsp
Blue or red food colourings, for example, icing colour
1 tsp
(approx. 4 dl) icing sugar
200 g
Icing sugar

Easy homemade marshmallow fondant

Decorate and shape cakes and pastries with this easy homemade fondant. It is an edible type of sugar paste that is thicker than your usual icing and can be moulded into different shapes. This makes it perfect for sculpting beautiful cake decorations.

Making traditional fondant can be a somewhat extensive process as it contains quite a lot of ingredients, but you can cheat using marshmallows. The marshmallow version is easy and fast to make, has a far softer and fluffier texture, and tastes great with its sweet vanilla flavour. Melted marshmallows also make it easier to form and shape the dough using only water, icing sugar, oil, and of course marshmallows.

Perfect for cake decorations

Marshmallow fondant is perfect for covering and decorating cakes as well as making small figurines and other adornments for cakes, cupcakes and even cookies. Whether you are a beginner or an experienced baker or cake decorator, it will surely take your cake to the next level. If you are making decorations and figurines, you can use water or frosting to stick the pieces together. For a fun flare, change the colour to make colourful cakes that are perfect for different occasions – so many possibilities with just a few simple ingredients.

How to use fondant

If you use marshmallow fondant to cover your cake, make sure the cake is smooth, as it does not hide any imperfections, and even minor bumps and lumps will inevitably show through. Crumb-coat the cake by applying a thin layer of buttercream or frosting. This will seal the cake layers and any errant crumbs and create a barrier for the cake cover.

Once it has been rolled out to fit the cake, gently lift it with a rolling pin and position it on the cake. Start in the middle and use your hand to smooth it outwards and down the sides of the cake. You can also use cookie cutters to make different shapes with any leftovers and apply them to the cake. Elevate your cake by using different techniques and moulds to shape flowers and petals. It is a great way to practise your decorating skills.

Want to see it in action? Use with one of our cake recipes layered with a light and sweet cream cheese frosting and decorated with the marshmallow fondant. Decorate, for example, our carrot cake, chocolate coffee cake, or lemon poppy seed Easter cake.

Use different coloured and flavoured marshmallows

Give your cake a lovely touch by using different coloured and flavoured marshmallows. If white marshmallows with a vanilla flavour are too dull for you, get a bag of mixed marshmallows in green, pink, yellow and orange and give it a festive look. For brighter colours, tint the marshmallows with a few drops of food colouring and adjust the drops to make the colour darker or lighter. As the marshmallow fondant is on the sweeter side, you can use fruit and citrus-flavoured marshmallows instead or simply add a few drops of, for example, lemon or orange extract. Just make sure to pick a flavour – and colour – that suits your cake.