Many beginner bakers believe fondant is difficult to make at home. However, with the right ingredients, accurate measurements, and careful mixing, you can prepare soft and flexible fondant in your own kitchen. Homemade fondant can also be more affordable than buying ready-made fondant, especially when you are covering several cakes or running a small home baking business.
The main challenge is getting the right texture. Fondant should be soft enough to roll without cracking, but firm enough to hold its shape. If it is too dry, it will tear and develop rough edges. If it is too sticky, it will attach to the table, rolling pin, or cake. Temperature, humidity, ingredient quality, and measurement can all affect the final result.
This guide explains how to make fondant for cakes step by step in simple English. It covers the ingredients, equipment, preparation process, colouring, rolling, cake covering, storage, common mistakes, and troubleshooting. It is suitable for beginner bakers, home cake businesses, and anyone who wants to improve cake decoration skills.
What Is Cake Fondant?
Fondant is a soft sugar-based icing that can be rolled into a thin sheet and placed over a cake. It creates a smoother surface than ordinary buttercream and can be used to make detailed decorations.
There are different types of fondant, but the most common one used to cover cakes is rolled fondant. Rolled fondant is usually made with icing sugar, gelatin, glucose or corn syrup, glycerine, water, and shortening. Some recipes may also include flavouring.
Another popular type is marshmallow fondant. It is made by melting marshmallows and mixing them with icing sugar. Marshmallow fondant can be easier for some beginners, but traditional gelatin fondant is often preferred for professional cake work because it can be more stable and less sweet, depending on the recipe.
Fondant is different from buttercream. Buttercream is soft and creamy, while fondant is more like a flexible sugar dough. Most fondant-covered cakes still need a layer of buttercream or ganache underneath. This layer helps the fondant stick to the cake and creates a smooth foundation.
Fondant can be used for:
- Covering round, square, or shaped cakes
- Making bows and ribbons
- Creating flowers and leaves
- Making names, numbers, and letters
- Covering cake boards
- Producing simple figures
- Creating textured cake designs
- Making borders and decorative strips
Fondant is attractive, but it is not suitable for every cake or environment. High heat and humidity can make it soft or sticky. Cakes with very wet fillings may also affect fondant stability. Proper preparation and storage are therefore important.
Ingredients Needed to Make Traditional Rolled Fondant
Before you begin, measure every ingredient carefully. Fondant depends on balance. Too much liquid may make it sticky, while too much icing sugar may make it hard and dry.
Basic Fondant Ingredients
- 1 kilogram of icing sugar
- 1 tablespoon of powdered gelatin
- 1/4 cup of clean water
- 1/2 cup of liquid glucose or light corn syrup
- 1 tablespoon of food-grade glycerine
- 1 tablespoon of vegetable shortening
- 1 teaspoon of clear vanilla, almond, or another suitable flavour
- Extra icing sugar or cornflour for dusting
The exact quantity of icing sugar used may change slightly. Weather, humidity, brand, and ingredient temperature can affect how much sugar the mixture absorbs. It is therefore wise to keep a little extra icing sugar nearby, but do not add it all at once.
Icing Sugar
Icing sugar is the main ingredient. It should be smooth and free from lumps. Sift it before use. Do not use ordinary granulated sugar because it will not produce the correct smooth texture.
Gelatin
Gelatin helps the fondant stretch and hold together. Use food-grade powdered gelatin. Do not add too much because excess gelatin may make the fondant rubbery or too firm.
Liquid Glucose or Corn Syrup
Glucose adds flexibility and reduces cracking. It also prevents the sugar from becoming too dry. Liquid glucose is thick and sticky, so lightly grease your measuring cup or spoon before measuring it.
Glycerine
Food-grade glycerine helps keep fondant soft. Make sure the product is clearly labelled as suitable for food. Do not use cosmetic or industrial glycerine.
Vegetable Shortening
Shortening reduces sticking and helps you knead the fondant smoothly. It can also be rubbed on your hands and work surface.
Flavouring
Fondant can taste very sweet, so a small amount of flavouring improves it. Clear flavouring is useful when you want white fondant because dark vanilla may slightly change the colour.
Equipment Needed to Make Fondant
You do not need a large professional kitchen to make fondant. However, using clean and suitable equipment will make the process easier.
Useful equipment includes:
- Large mixing bowl
- Small heat-safe bowl
- Measuring cups and spoons
- Digital kitchen scale
- Sieve
- Spatula or wooden spoon
- Rolling pin
- Clean work surface or fondant mat
- Plastic wrap or cling film
- Airtight container or storage bag
- Small amount of vegetable shortening
- Microwave or double boiler
Your work surface must be very clean and dry. Fondant easily collects crumbs, dust, hair, and coloured particles. If you are making white fondant, even a small stain can be visible.
A silicone fondant mat is useful but not compulsory. A smooth kitchen table or clean countertop can work. Avoid rough surfaces because they may leave unwanted marks.
A smooth rolling pin is better than a wooden pin with cracks or strong grain patterns. Acrylic or silicone rolling pins are popular for fondant because they create a smooth finish.
Keep plastic wrap ready before you start. Fondant begins to dry when exposed to air. Any portion not being used should remain wrapped.
Step 1: Sift the Icing Sugar
Begin by sifting the icing sugar into a large bowl. Sifting removes lumps and helps the fondant become smoother.
Do not skip this step, especially if the icing sugar has been stored for a long time or exposed to moisture. Hard lumps can remain inside the fondant and create rough spots when rolled.
After sifting, remove about one or two cups of icing sugar and keep it aside. You will add this gradually later. Using all the icing sugar immediately may make the fondant too dry.
Create a well in the centre of the icing sugar. This is where you will pour the liquid mixture.
Keep the bowl covered with a clean cloth if your kitchen is dusty or if you need to prepare other ingredients before continuing.
Step 2: Bloom the Gelatin
Pour the clean water into a small heat-safe bowl. Sprinkle the powdered gelatin evenly over the water.
Do not pour the water over a large pile of gelatin. Sprinkling it slowly helps prevent lumps.
Leave the mixture for about five to ten minutes. During this time, the gelatin will absorb the water and become thick or sponge-like. This process is called blooming.
Do not skip blooming. If gelatin is heated before it absorbs water properly, it may form lumps and fail to dissolve evenly.
The bloomed gelatin may look firm and unattractive, but this is normal. It will become liquid after gentle heating.
Step 3: Melt the Gelatin Gently
After the gelatin has bloomed, heat it gently until it becomes liquid. You can use a microwave or a double boiler.
Using a Microwave
Heat the gelatin for a few seconds at a time. Stir after each short heating period. Do not allow it to boil.
Using a Double Boiler
Place the bowl over a pot containing a small amount of gently simmering water. The bottom of the bowl should not touch the water. Stir until the gelatin becomes clear and liquid.
Do not boil gelatin. Excessive heat can weaken it and affect the final texture of the fondant.
Once melted, remove it from the heat and continue immediately to the next step.
Step 4: Add Glucose, Glycerine, Shortening, and Flavour
Add the liquid glucose or corn syrup to the warm gelatin mixture. Stir until well combined.
Next, add the food-grade glycerine, vegetable shortening, and flavouring.
The shortening may not dissolve immediately. Stir gently while the mixture is still warm. If necessary, return the bowl to gentle heat for a few seconds.
The mixture should become smooth and mostly clear. Small traces of shortening may still be visible, but they should melt as you stir.
Do not overheat the mixture. It only needs enough warmth to combine the ingredients.
If you want one colour for the entire batch, you can add a small amount of gel food colouring at this stage. However, beginners may find it easier to make the fondant white first and divide it into different portions later.
Step 5: Pour the Liquid Mixture Into the Icing Sugar
Pour the warm liquid mixture into the well you created in the icing sugar.
Use a strong spoon or spatula to begin mixing from the centre. Gradually bring the icing sugar from the sides into the liquid.
The mixture will first look sticky and rough. Continue stirring until it becomes too thick to handle comfortably with the spoon.
Do not add all the reserved icing sugar immediately. The fondant may become firmer as it cools.
Once the mixture forms a soft, sticky dough, prepare your work surface for kneading.
Step 6: Knead the Fondant
Clean and dry your hands properly. Rub a small amount of shortening on your hands and work surface.
Transfer the fondant mixture onto the surface. Begin kneading gently.
Fold the fondant, press it forward with your palms, turn it, and repeat. Add the reserved icing sugar gradually if it remains extremely sticky.
Do not pour a large amount of sugar onto the fondant at once. Add a small quantity, knead, and check the texture.
The fondant should become smooth, soft, and flexible. It may still feel slightly sticky, but it should not attach heavily to your hands.
Kneading may take about eight to fifteen minutes, depending on the quantity and texture.
If the fondant becomes too dry, add a tiny amount of shortening or glycerine. If it is very sticky after proper kneading, add a little more sifted icing sugar.
Remember that warm fondant may feel softer than it will after resting. Avoid making it too hard during the first kneading.
Step 7: Rest the Fondant Before Use
Once the fondant is smooth, shape it into a ball. Rub a very thin layer of shortening over the surface.
Wrap it tightly in two layers of plastic wrap. Make sure no part is exposed to air.
Place the wrapped fondant inside an airtight container or storage bag.
Allow it to rest at room temperature for at least six to eight hours. Overnight resting often gives better results.
Resting allows moisture to spread evenly through the fondant. It also makes the texture smoother and easier to roll.
Do not refrigerate fresh fondant unless your recipe or storage conditions require it. Refrigeration can create condensation when the fondant returns to room temperature.
How to Make Marshmallow Fondant
Marshmallow fondant is another common homemade option. It is especially popular among beginners because it uses fewer ingredients.
Ingredients for Marshmallow Fondant
- 450 grams of white marshmallows
- About 800 grams to 1 kilogram of icing sugar
- 2 tablespoons of water
- Vegetable shortening
- Flavouring, if desired
Step 1: Prepare the Bowl
Grease a large microwave-safe bowl lightly with shortening. This helps prevent the marshmallows from sticking.
Step 2: Melt the Marshmallows
Add the marshmallows and water to the bowl. Heat in short microwave periods, stirring between each one, until the marshmallows are fully melted.
If you do not have a microwave, melt the marshmallows gently using a double boiler.
Step 3: Add Flavouring or Colour
Add flavouring after the marshmallows melt. If you want the entire batch to have one colour, add gel food colour at this stage.
Step 4: Add Icing Sugar
Add sifted icing sugar gradually. Stir until the mixture becomes too thick.
Step 5: Knead
Grease your hands and work surface. Transfer the mixture and knead, adding more icing sugar gradually until smooth.
Step 6: Wrap and Rest
Coat lightly with shortening, wrap tightly, and allow it to rest before use.
Marshmallow fondant is usually very sweet and may behave differently in hot or humid weather. Test a small batch before using it for an important customer order.
How to Colour Fondant Properly
Gel food colouring is usually the best choice for fondant because it provides strong colour without adding too much liquid.
Liquid colouring may make fondant sticky when a large amount is needed. Powder colour can also work, especially for deep shades or dry decoration, but it may need careful mixing.
Step-by-Step Colouring Method
- Cut off the quantity of white fondant you need.
- Keep the remaining fondant wrapped.
- Apply a small amount of gel colour using a toothpick.
- Fold the fondant inward to trap the colour.
- Knead until the colour spreads evenly.
- Add more colour gradually if needed.
Wear clean gloves when working with strong colours such as red, black, blue, or green. These colours can stain your hands and work surface.
Deep colours often become stronger after resting. Stop before the colour looks extremely dark and allow the fondant to rest for a few hours.
Making very dark fondant from white can require too much colouring and affect the texture. For black, red, navy, or deep brown, consider starting with a darker base. For example, chocolate fondant can be easier to turn black than white fondant.
If you need several pieces in the same colour, colour one large batch at once. It can be difficult to create exactly the same shade in separate batches.
How to Store Homemade Fondant
Fondant must be protected from air because it dries quickly.
Rub a thin layer of shortening on the fondant, then wrap it tightly with plastic wrap. Place it in a food-safe airtight bag or container.
Store it in a cool, dry place away from direct sunlight, heat, and moisture.
Do not place unwrapped fondant in the refrigerator. It can absorb moisture, odours, and condensation.
Traditional homemade fondant may remain usable for several weeks when stored properly, but the exact storage time depends on ingredients, hygiene, and room conditions. Always inspect it before use.
Discard fondant if it develops mould, unusual smell, strange colour, or signs of contamination.
Label stored fondant with the preparation date and colour. This is especially useful for a cake business.
How to Soften Fondant That Has Become Hard
Fondant may become firm after storage, especially in cool weather or when too much icing sugar was added.
Begin by kneading it with clean, warm hands. The warmth from your hands may soften it gradually.
Add a very small amount of shortening and continue kneading.
You can also heat the fondant in a microwave for a few seconds. Use very short intervals because fondant can become extremely hot inside.
After heating, knead carefully. Do not allow children to touch freshly heated fondant.
If the fondant remains dry and cracks badly, add one or two drops of food-grade glycerine. Avoid adding water because it may make the fondant sticky and unstable.
Some old or severely dry fondant may not return to a good working texture. It may be better used for practice or discarded rather than placed on an important cake.
How to Fix Sticky Fondant
Sticky fondant may be caused by too much liquid, warm weather, high humidity, or insufficient icing sugar.
Dust your work surface lightly with icing sugar or cornflour. Do not add too much because it may dry the fondant.
Knead in a small amount of sifted icing sugar if the fondant remains very soft.
Allow the fondant to rest. Warm fondant may feel sticky immediately after preparation but become firmer after cooling.
Keep the room cool while decorating. A fan or air conditioner may help, but avoid blowing dust directly onto the cake.
Do not work with wet hands or on a damp surface.
How to Fix Fondant That Cracks
Cracking usually means the fondant is too dry, too cold, or has been rolled too thin.
Knead in a small amount of shortening or glycerine.
Warm it gently with your hands before rolling.
Do not cover the work surface with too much icing sugar or cornflour.
Roll the fondant to an even thickness. Extremely thin fondant is more likely to tear and reveal imperfections underneath.
Keep unused portions wrapped at all times.
Small surface cracks can sometimes be smoothed with clean fingers lightly coated in shortening. Large cracks may require removing and rerolling the fondant.
How Much Fondant Is Needed to Cover a Cake?
The amount of fondant depends on the cake’s diameter, height, shape, and thickness of rolling.
A taller cake needs more fondant than a short cake of the same diameter. Square cakes may also require more careful handling around the corners.
Approximate quantities for standard-height round cakes may include:
- 6-inch cake: About 500 to 700 grams
- 8-inch cake: About 800 grams to 1 kilogram
- 10-inch cake: About 1.2 to 1.5 kilograms
- 12-inch cake: About 1.8 to 2.2 kilograms
These are only planning estimates. Keep extra fondant because rolling, trimming, repairs, and decorations may require more.
It is safer to roll more fondant than the exact surface measurement. A sheet that is too small cannot be stretched safely over the cake.
How to Prepare a Cake Before Covering It With Fondant
Fondant should not be placed directly on a rough or crumbly cake. The cake needs a smooth supporting layer.
Step 1: Cool the Cake Completely
Never cover a warm cake. Heat can soften the filling, melt buttercream, and cause the fondant to sweat or slide.
Step 2: Level the Cake
Use a serrated knife or cake leveller to remove any raised top. Flat layers create a more professional finish.
Step 3: Fill the Cake
Add buttercream, ganache, jam, or another suitable filling. Avoid extremely wet fillings that may escape or soften the cake structure.
Step 4: Apply a Crumb Coat
Spread a thin layer of buttercream or ganache over the cake. This traps loose crumbs.
Step 5: Chill Briefly
Allow the crumb coat to firm up. Do not freeze the cake until it becomes extremely cold because condensation may form later.
Step 6: Apply the Final Coat
Add a smooth final layer of buttercream or ganache. Sharp and even surfaces produce a smoother fondant finish.
Ganache is often used under fondant because it becomes firm and creates strong edges. Buttercream can also work when it is stable and properly chilled.
How to Roll Fondant Evenly
Knead the fondant until it is soft and smooth. Shape it into a thick flat disc before rolling.
Dust the surface lightly with icing sugar or cornflour, or apply a very thin layer of shortening. The best choice depends on your climate and fondant texture.
Roll from the centre outward. Turn the fondant slightly between rolls so it does not attach to the surface.
Do not turn it upside down repeatedly because this may dry both sides.
Roll the fondant into a round or square shape that matches the cake. It should be large enough to cover the top, both sides, and extra trimming space.
A common thickness is around 3 to 5 millimetres. Very thick fondant may taste heavy and create bulky edges. Very thin fondant may tear or reveal bumps underneath.
Check for air bubbles while rolling. Use a clean pin to release trapped air and smooth the area gently.
How to Cover a Round Cake With Fondant
Step 1: Measure the Cake
Measure across the top and down both sides. Add extra space so the fondant will reach the board comfortably.
Step 2: Prepare the Cake Surface
Lightly brush or mist the buttercream or ganache surface if it is too dry for the fondant to stick. Do not make it wet.
Step 3: Lift the Fondant
Roll the fondant loosely around the rolling pin or lift it carefully with both forearms.
Step 4: Position It Over the Cake
Place it over the centre of the cake in one smooth movement.
Step 5: Smooth the Top
Use your hands or a fondant smoother to press the top gently.
Step 6: Work Down the Sides
Lift the fondant away from the cake slightly while smoothing downward. This helps remove folds.
Do not press wrinkles flat because this can create thick lines. Lift, open, and smooth each section gradually.
Step 7: Trim the Excess
Use a clean pizza cutter, sharp knife, or fondant cutter to remove excess fondant around the base.
Step 8: Final Smoothing
Use smoothers on the top and sides to improve the finish. Take care not to tear the fondant around the bottom edge.
How to Cover a Square Cake With Fondant
Square cakes can be more difficult because of the corners. Start by smoothing the top, then work on the corners before the flat sides.
Lift the fondant around each corner and smooth downward carefully. Once the corners are secure, smooth the sides.
Use two fondant smoothers to create sharper top edges if desired.
Do not pull the fondant strongly around the corners. Stretching may make it thin and cause tearing.
Square cakes need a smooth foundation. Uneven buttercream or ganache becomes more visible around straight edges.
How to Remove Air Bubbles From Fondant
Air bubbles may appear under the fondant or inside it during rolling.
Use a clean, fine pin to make a tiny hole at an angle. Press the air gently toward the hole.
Smooth the area with your finger or fondant smoother.
Do not make a large hole because it may remain visible.
Air bubbles can be reduced by kneading properly, rolling evenly, and attaching the fondant gradually to the cake.
How to Make Simple Fondant Decorations
Beginners can start with easy decorations before attempting detailed figures.
Fondant Balls
Roll equal pieces into smooth balls. These can be used for borders, children’s cakes, or colourful designs.
Fondant Strips
Roll the fondant and cut straight strips using a ruler and pizza cutter. Use them for ribbons, borders, or geometric patterns.
Fondant Bows
Cut two equal strips, fold each end toward the centre, and join them. Add a smaller strip around the middle.
Fondant Letters
Use letter cutters or shape letters by hand. Allow them to firm slightly before attaching.
Fondant Flowers
Use simple flower cutters. Thin the edges gently and allow the flowers to dry in shaped containers.
Fondant Numbers
Number cutters are useful for birthday cakes. Insert food-safe support carefully if the number must stand upright.
Use a small amount of edible glue or clean water to attach light fondant decorations. Too much water may dissolve the fondant or leave marks.
How to Make Edible Glue for Fondant
For simple fondant work, a tiny amount of water may be enough. However, edible glue gives a stronger hold.
You can make a basic edible glue using a small piece of fondant mixed with a few drops of water. Allow it to dissolve into a sticky paste.
Another option is to use food-grade tylose or CMC powder mixed with water according to product instructions.
Apply edible glue with a clean food-safe brush. Use only a small amount.
Heavy decorations may need additional support such as food-safe dowels, wires used correctly, or stronger modelling materials. Never insert ordinary craft wire directly into a cake.
Difference Between Fondant and Gum Paste
Fondant is mainly used for covering cakes and making soft decorations. It remains flexible for longer.
Gum paste is firmer and dries harder. It is often used for flowers, figures, and thin decorative pieces.
Adding tylose or CMC powder to fondant can make it behave more like modelling paste. The amount should be small and based on the product instructions.
Do not use hardened gum paste to cover an entire cake. It dries too hard and may crack.
Fondant Safety and Hygiene Tips
Wash your hands before handling fondant. Keep nails clean and avoid touching phones, doors, money, or hair while working.
Use only food-grade ingredients, colours, dusts, glitters, glycerine, and glue.
Do not use craft glitter, ordinary paint, cosmetic powder, or non-food-safe decorations on edible cake surfaces.
Keep fondant covered when not in use. Protect it from dust, insects, and strong smells.
Clean rolling pins, cutters, mats, brushes, and smoothers before and after use.
If using wires or non-edible supports, place them inside food-safe flower picks or straws before inserting them into the cake.
Tell customers when cake decorations contain non-edible items that must be removed before serving.
Store the finished cake according to the filling and icing used. Fondant does not make perishable fillings safe at room temperature.
How to Use Fondant in Hot Nigerian Weather
Heat and humidity can make fondant sticky, soft, shiny, or difficult to handle.
Work in the coolest room available. Use air conditioning if possible, but avoid placing the cake directly under strong cold air.
Prepare the cake close to the delivery date rather than leaving it for several days in a hot room.
Use stable buttercream or ganache under the fondant. Very soft icing may cause movement.
Avoid too much glycerine in very humid weather because it attracts moisture.
Dust the work surface lightly with cornflour, but do not use so much that the fondant becomes dry.
Keep the finished cake away from sunlight, hot vehicles, stoves, and crowded kitchens.
Transport the cake in an air-conditioned or cool vehicle where possible. Place it on a flat surface, not on a passenger’s lap.
Common Fondant Mistakes Beginners Should Avoid
One common mistake is adding too much icing sugar. This makes fondant hard, dry, and difficult to roll.
Another mistake is failing to sift the icing sugar. Lumps can create rough fondant and visible marks.
Do not overheat gelatin. It should melt gently without boiling.
Skipping the resting period is another problem. Fresh fondant may improve greatly after several hours of rest.
Do not leave fondant exposed while working. Even a few minutes in dry air can create a crust.
Using too much water to attach decorations can make the surface sticky or leave shiny marks.
Another common mistake is covering a warm or uneven cake. Fondant cannot hide major bumps, holes, or melting buttercream.
Do not roll fondant too thin when you are still learning. A slightly thicker sheet is easier to lift and smooth.
Avoid placing fondant cakes in direct sunlight or a hot vehicle.
How to Price Homemade Fondant for a Cake Business
If you make fondant for customer cakes, include its full cost in the cake price.
Calculate the cost of:
- Icing sugar
- Gelatin
- Glucose
- Glycerine
- Shortening
- Flavouring
- Food colouring
- Gas or electricity
- Labour
- Packaging
- Waste and extra fondant
Do not price only the amount visible on the finished cake. Fondant is also used during trimming, repairs, testing, and decoration.
Detailed figures, flowers, and deep colours take more time and should cost more than a simple plain covering.
Keep records of how many kilograms of fondant each cake size requires. This will improve your quotations over time.
Frequently Asked Questions About Making Fondant
1. Why is my homemade fondant tearing when I roll it?
Your fondant may be too dry, too cold, or rolled too thin. Knead in a small amount of shortening or food-grade glycerine and allow the warmth of your hands to soften it.
Use only a light amount of icing sugar or cornflour on the work surface. Too much dusting powder can dry the fondant further.
2. Can I make fondant without gelatin?
Yes. Marshmallow fondant is one popular option that does not require adding powdered gelatin separately because marshmallows already contain gelling ingredients.
There are also vegetarian fondant recipes made with agar or other alternatives, but the texture may differ. Follow a tested recipe because these ingredients do not behave exactly like gelatin.
3. How long should homemade fondant rest before use?
Allow traditional homemade fondant to rest for at least six to eight hours. Overnight resting is often better.
Wrap it tightly so no air reaches the surface. Before using it, knead until soft and smooth.
Conclusion
Making fondant at home becomes easier when you understand the role of each ingredient and follow the process carefully. The main ingredients are icing sugar, gelatin, glucose, glycerine, shortening, water, and flavouring.
Bloom the gelatin, melt it gently, combine the liquid ingredients, and mix them gradually into sifted icing sugar. Knead until smooth, wrap the fondant tightly, and allow it to rest before use.
Good fondant should be soft, flexible, smooth, and strong enough to cover a cake without tearing. If it becomes sticky, add a small amount of icing sugar. If it becomes dry, knead in a little shortening or glycerine.
Prepare the cake properly before covering it. A smooth buttercream or ganache layer is essential because fondant follows the shape underneath it.
Your first batch may not be perfect. Temperature, humidity, ingredient brands, and kneading all affect the result. Take notes, adjust carefully, and practise with small cakes before accepting complex customer orders.
With patience and accurate measurements, homemade fondant can help you create smooth birthday cakes, wedding cakes, and professional decorations for a growing cake business.