Homemade Fondant that Tastes like Buttercream

I baked birthday cupcakes for me son, t’ little guy be into everythin’ pirate. What would be better than pirate cupcakes t’ celebrate? It aye beats walkin’ t’ plank!

Alright, enough pirate talk. If you ever walk to talk like a pirate though, you can use the English-to-pirate translator…seriously! It be a lot o’ fun!

Last year I used a homemade fondant to decorate the boy’s Cars cake, and I really enjoyed working with it. It coloured well, shaped well, and held up well. This year, I just wanted to try something different. So, I scoured Cake Central for recipes, and ideas. If you are ever looking for ideas for ANY themed cake or cupcakes, you should definitely take a peek through the gallery there, there are a ton of ideas!

Looking through the recipes, I came across one for a marshmallow fondant that tastes like buttercream. I’m in! The recipe was simple, easy, AND it tastes like buttercream! Perfect!

 

 

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This entry was posted in Cakes & Cupcakes, Desserts, Misc. Sweets/Candy. Bookmark the permalink.

34 Responses to Homemade Fondant that Tastes like Buttercream

  1. B Maurer says:

    Thanks for sending this recipe to me!! I made this recipe for a baby shower this weekend. I LOVED it and so did everyone else! I made 24 little turtles to use as cake toppers. I had enough left over I could have made about 15 more, but I didn't have the extra two hours. :-)
    The only change I had to make to the recipe was to add about 2-3 extra cups of powdered sugar to get the fondant to a non-sticky smooth texture.
    Last night the kids and I sat down and played with the leftovers. Good, sweet, fun!

  2. Sarah says:

    WOW. These are so cute! I've never had the opportunity to try fondant, but it never looks very good. I'd rather try this first! What a lucky boy!

  3. celebreatySarah says:

    oh those lil pirates…they're beauties!

  4. Carolyn says:

    My biggest beef with fondant is that it doesn't taste very good. You've obviously solved that! Yay!!

  5. Amy says:

    I will have to try this. I've worked with packaged fondant and never cared for the taste.

    Your pirate cupcakes are so adorable.

    Thanks,
    Amy

  6. Carolyn - What Life Dishes Out says:

    Adorable cupcakes! My oldest had a pirate party a few years back, these would have been perfect!!

  7. CinnamonQuill/GlutenFreeFeed.com says:

    This is very impressive! And the thing I dislike about fondant is the taste; so I bet I'd love this!

    Thanks for submitting to Gluten Free Feed, too :)

  8. Mom Cooks Gluten Free says:

    Those pirate cupcakes are amazing! Glad I met you on Tasty Kitchen. :-)

  9. Eliana says:

    Awwww – these lil pirates could not be any cuter.

  10. TESOL certification says:

    Working with either rolled or poured fondant is a fun activity to do. I will try to make different variations of design using fondant! The cupcakes sure are lovely!

  11. Jeanine says:

    Thanks, guys! I liked the taste of the fondant (compared to some others), and I liked how it worked out, plus, it was super easy to make. :)

  12. Tapping Therapy says:

    Fondant really comes very handy to create unique and cute designs for cakes and pastries. I wish I have same hands and creativity as yours. The pirate is super cute and adorable!

  13. Rhonda says:

    I've just spent an hour wandering through your past recipes…it's been time well spent:) These cupcakes are so darn cute! I can't wait to try the fondant, the packaged stuff is not the best.

  14. Jeanine says:

    @Rhonda Thanks, Rhonda! I'm glad that you enjoyed your time, there are quite a few recipes to go through. :) These cupcakes were a lot of fun to put together, pretty easy to work with.

  15. Holtnotes says:

    LOVE your pirate cupcakes – what did you use to cut out the nose and eyes? – such a cute idea -

  16. Jeanine says:

    @Holtnotes, Thank you! The nose, eyes & pupils were all just little bits of the fondant rolled into balls and then flattened slightly with my hands. My little guy (and his friends) sure thought they were cool. :)

  17. Brooke says:

    Have you ever tried mixing this fondant with gumpaste to create stiff(er) details?

  18. Jeanine - The Baking Beauties says:

    Brooke, I never have tried it, but don't see why it wouldn't work.

  19. Samantha says:

    I have never made fondant before or even tried working with it. I know the stuff in the store is no good as my mom tried it for my sisters wedding cake…they ended up not using it thankfully. Thinking about trying now and like the looks of this recipe since you say it tastes like buttercream. However, I have never heard of Dream Whip, I know you say it is optional but was wondering what it does for the fondant and how much difference it actually would make. Also, I will be covering a single layer 10″, 8″, and 6″, would this recipe make enough for that.

  20. Khen says:

    The first fondant cake that I tasted was not that good compared to buttercream icing, sure the cake look good and the centerpiece of the party, that’s why I googled “delicious fondant” and here I am. I will try your recipe for my daughter’s 7th b-day and IT WILL BE my first fondant cake! Just two questions I hope you will reply… only large mallows are available here, I’ll go ahead with 8 cups? Is extract the same with essence?? Because that’s what in the store here too, flavourings are all labeled essence…

    • Jeanine says:

      Khen, if you can only get the large marshmallows, I would just take and cut them into 4 pieces and measure them that way. As for the essence, is that what you use in all your baking? Whatever you use in your baking is what I would use for the vanilla. Happy 7th birthday to your daughter!! My son is turning 6 soon, so time to think about what kind of cake to make him again. :)

  21. Jane says:

    I have heard that fondant cannot be refridgerated because the moisture will disolve the fondant. Is that the same for this recipe, or can this recipe be refriderated?

  22. Lauren says:

    I was thrilled to find this recipe! I’m planning to make a castle cake for my son’s 5th birthday next week and wasn’t sure how I was going to do it with regular icing, but I can’t buy fondant here (we are living in West Africa for a few years) and have never liked the taste of it anyway. One question…do you know if there’s anything I could use in place of the clear butter flavored extract?? I know that’s important, but I won’t be able to find that there. Any ideas? Thanks!

    • Jeanine says:

      Hi Lauren, I’d try using either almond or coconut extract if you can’t get the butter flavour. It obviously won’t taste like a buttercream then, but it would still be delicious! :)

  23. Lauren says:

    Thanks, Jeanine. I’ll see if I can find either of those. I’ll keep my fingers crossed. :) For this recipe, how big of a cake would it cover, do you know?

  24. Cindy Smith says:

    What do you use to colour the fondant?

  25. kristyvspencer says:

    When do you add in the food coloring?

    • Jeanine says:

      You can leave it white, or you can add colour as you use it, at the end. I take off a piece at a time, and colour it the colour that I need it to be. I find gel colours work best. HTH!

  26. Pingback: Meg’s Cake « Crafty Culinarian

  27. Cindy says:

    My cake decorating teacher gave us this recipe last week…I made it today…LOVE LOVE it! I m about to color it and prepare for my final cake. I was surprised at how much it made. The taste is wonderful…I ran out of clear vanilla so I used mexican vanilla which has a stronger taste than the typical vanilla…it still came out very white and with a wonderful wonderful flavor.

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