Fondant (Zebra Stripes)


For my birthday earlier this year, I wanted to do a cake with zebra stripes. I did tons of research and experimented with two different kinds of fondant with my friend, we both ended up with stomach aches- too much sugar. Fondant isn’t exactly delicious, but it is like an edible play-dough and is very handy for giving cakes a smooth finish. So the recipe for this fondant is most likely the tastiest fondant recipe you will ever come across.

For the fondant:

  • 7-8 oz. marshmallow creme
  • 2 Tbsp. water
  • 1/2 tsp. vanilla extract
  • 1 lb. confectioners sugar
  • 2 Tbsp. butter, softened

1. Beat the marshmallow creme, water and vanilla until smooth.  2. Slowly add the powdered sugar, a cup at a time, saving 1/2 cup for kneading.  3. Rub your hands the butter and begin to knead the fondant until workable.  4. Turn the fondant onto a powdered sugar dusted surface and knead until the fondant becomes smooth and is no longer sticky.  5. Refrigerate overnight or (if you don’t have the time) pop it in the freezer for a little while.  6. Knead the fondant to room temperature and use as desired.

To make the zebra stripes:

  • fondant
  • pizza cutter
  • rolling pin

1. Roll out the fondant until it is about 1/8-1/4 in. thick.  2. Use the pizza cutter to cut out random squiggly lines (like zebra stripes).  3. Place your zebra stripes (randomly but facing the same way) on your frosted cake.


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