How to Make Fondant / Sugar Paste from Scratch (for wedding and birthday cakes)

How to Make Fondant / Sugar Paste from Scratch (for wedding and birthday cakes), nigerian food tv

      Making Fondant from scratch is a fun task every pastry lover should try out. It is quite easy to prepare once you get the hang of it.
Here’s how to make rolled fondant for large cakes and Cupcake decoration.

Rolled Fondant (Sugar Paste) ingredients:

– 1kg or 2 pounds Icing sugar (a.k.a Confectioners sugar) 

 – 500g Corn flour or extra Icing sugar(for kneading)(optional

  – 60ml or 4 tablespoonful or 1/4 cup Cold water

– 20ml or 1 sachet or 1 tablespoon unflavored Gelatin

1/2 cup or 125ml Liquid Glucose (or White Corn syrup)

– 15ml or 1 tablespoonful Glycerine

– 1 tablespoonful Butter or Shortening (for rolling and kneading)

– 1 teaspoon desired flavoring(optional)

– 1 tablespoon Cmc or Gum tex(optional but highly recommended)

* Cmc (carboxy methyl cellulose) is the same as Tylose powder
* Gum tex is the same as Gum tragacanth.
* Cmc and Gum tex does the same work in fondant preparation.
Some bakers make use of cmc in place of glycerine, but I like to add the two because Cmc makes the fondant really soft and easier to work with. It also makes it dry quickly when decorating the cake.

See also  How to cook Perfect Nigerian Plain Beans


1. Sift the icing sugar into a large bowl, add the Cmc, make a well in the center and set aside.

2. Next, pour the water into a small saucepan and sprinkle the gelatin on top to soak up and soften for about 5 minutes.

3. Heat up the saucepan and stir until the gelatin is  clear and completely dissolved. But do not boil it. Then turn off the heat.

(Another method is to place the bowl of gelatin into a pot of hot water and keep stirring until completely dissolved)

4.  Add the glycerine and glucose  into the dissolved gelatin, and stir until well blended. Now you can add the flavoring(if you’re using) and mix well.
Tip: I added a little red coloring to mine because I wanted to get pink without having to do it by hand(the lazy way out

5. Pour the mixture into the well of icing sugar(in step 1), and mix until all of the sugar is well incorporated.

See also  How to Cook Nigerian Egusi Soup with bitter leaf (Ofe Egusi/Obe Efo Elegusi)

6. Dust the work table with some of the extra icing sugar(or corn flour ) and transfer the icing sugar mixture onto the table;

7. Rub some butter or shortening on your hands and knead until stiff ; if the fondant is too sticky, add more icing sugar, but if it turns out hard, add a little water or butter.

8. Finally form into a ball and tightly wrap up the fondant in a nylon or plastic bag and place in a sealed container (do not refrigerate).

How to Make Fondant / Sugar Paste from Scratch (for wedding and birthday cakes), nigerian food tv

See how to Make this beautiful Polka Dots Fondant decoration.

<<You might be interested in:
* Easy Multi-Colour Polka Dots Fondant Cake for Beginners
* How to make Fondant from scratch
* How to Color Fondant for Cake Decorating
* How to Make Butter Icing (buttercream icing)
* How to cover a cake with Fondant
* Nigerian Cake Recipe
* Apple cake recipe
* Banana cake recipe
* How to make Cake in a Sandwich Toaster


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  1. Racheal
    March 9, 2022 / 9:40 am

    Thank you for sharing this it’s really helpful
    God bless you.

  2. Grace chinyere
    March 2, 2022 / 6:57 pm

    I like this page, because it helps a lot of people in various places, thanks for showing me stuff, am grateful for that.

  3. Ndiy Wills
    November 19, 2021 / 5:08 am

    Can this fondant be used instantly after mix?

  4. Damilola
    May 20, 2021 / 11:30 pm

    Please my fondant always meet. What caused it?

    • May 21, 2021 / 8:18 pm

      Hi Damilola, I guess you meant to say ”melt”
      if that is the case , fondant always melts because of too
      much moisture in the air or environment

  5. Mummy cy
    April 11, 2021 / 6:02 am

    Wow am really impressed. Pls i will like to have d egg white recipe for fondant making.
    Secondly is it true that we have 2 type of cmc(active and non active)? if yes,how do i differciate it, and is it also thesame amount of cmc am to use when making my fondant?

  6. Kikelomo shittu
    October 7, 2020 / 9:48 am

    Wow .. Very nice and helpful

  7. Deinfa kio
    September 21, 2020 / 10:56 am

    Hi! Thanks for the recipe. I would like to know, would this wrap up a size 8 cake completely?

  8. Maria Lawrence
    August 28, 2020 / 11:45 am

    Thanks dear. But I experienced white icing color on my fondant because of dusting my work table before kneading. How can I avoid it

    • Wunmi sandra
      October 25, 2020 / 10:42 pm

      Just coming across this, I will try my hands on it. I pray it works for me. I have never tried my hands on fondant icing. The info is detailed I love it.

  9. Yakubu nefisat
    July 25, 2020 / 11:52 pm

    Thank you ma, but please how do I make butter icing

  10. oluwapelumi
    June 22, 2020 / 12:04 pm

    please post more of this ti is very helpful

  11. oluwapelumi
    June 22, 2020 / 12:03 pm

    i love this recipe

  12. Abigail
    June 2, 2020 / 6:36 pm

    MA, am grateful for the knowledge received as a bingnner.

  13. Jemmy
    May 16, 2020 / 7:24 pm

    Hi, this was really easy to understand and i tried it, but mine didn’t come out stretchy and its breaking/cracking as i try to roll it out. What can i do to correct it

  14. Confidence
    April 20, 2020 / 9:41 pm

    Thanks i will try it and tell you how it goes

  15. Anthonia
    March 17, 2020 / 9:28 pm

    Please my glucose is very thick do I still use same amount or I should reduce the amount cos when melted it increases in volume. Do I melt before measuring. I have tried severally on fondant never seemed to get it right, always sweating and melting making the colors bleed. Thanks for sharing this I’ll be glad to get a response to my question, thank you.

  16. Joan tataw
    February 27, 2020 / 4:10 pm

    Thank yousomuch. This appears very simple easy to make n down to earth especially in your use of CMC and down to earth. Will try it out this evening n get back to you. But one hitch that bothers me pls I am confused between these two “GLUCOSE “ and “GLUCOSE Syrup” which of them should I use to do the rolled fondant

  17. Faith Misoy
    February 21, 2020 / 8:17 am

    Hi,Thank you so much for this wonderful recipe,i have been looking for such a recipe which include CMC powder,i will definitely try it.Kindly let me ask,is Glucose syrup the same with liquid glucose?

  18. Austine Cyril
    December 7, 2019 / 4:11 pm

    Hello My, I’m a self thought Baker and been baking for years now but I had prefer the marshmallow fondant which I thought was easier, but this your recipe seems easy and cheaper. It came out perfect and as elastic as I expected it

    • December 11, 2019 / 4:21 pm

      Thanks for the feedback Cyril.
      The marshmallow fondant is also easy to make
      but I prefer this sugar paste one as it gives me the elasticity I love in fondant.
      I only make use of the marshmallow fondant when I run out of products for sugar paste fondant.
      I am glad you liked it.

  19. Amy
    November 23, 2019 / 1:46 pm

    How can I make my fondant elastic? Its smooth but not elastic

  20. Joy okechukwu
    November 8, 2019 / 10:20 pm

    Please is the water cool water from the fridge,
    And again I didn’t hear u made mention about eggwhite .

  21. Anthonia
    November 4, 2019 / 8:02 am

    My fondant always bled. Can one use egg white to make fondant? If yes, can u give the procedure? Thanks

    • November 8, 2019 / 4:02 pm

      Hi Anthonia can you explain so that I can help you better?
      I mean the bleeding fondant, or do you mean to say sweating?

  22. Sunday Fortune
    November 2, 2019 / 8:09 am

    Thank you so much… I tried this recipe and it was a huge success for a first timer.

  23. esther manu
    October 18, 2019 / 7:06 pm

    tanx alot. i tried your recipe and it was wonderful. please, for how long does a fondant last before going bad. what quantity preservative can i use for a cake of 3cups (375grams)

    • October 25, 2019 / 11:52 am

      Hi Esther, thanks for the feedback.
      Fondant has never gone bad on me , so I can’t say for sure.
      But I can assure you that it will keep well in an airtight plastic bowl for a month.
      (cos that’s how long I have kept mine outside the fridge)
      And I think it will even last longer if kept in the fridge.

  24. Rita Okafor
    October 15, 2019 / 1:51 pm

    This fondant recipe, is it likely to sweat when
    the cake is covered

  25. August 6, 2019 / 10:43 am

    Hello, Nky-Lily, Pls can you show us how to crumb coat a cake before icing it.
    I have tried it but wasn’t successful.

  26. Favour Ewasunbabe
    June 15, 2019 / 8:21 am

    I like what am seen

  27. Okuns
    May 25, 2019 / 12:19 pm

    How do i mix the one to put in a pipe bag for decorations on the cake,its use to be more watery than fondant

  28. Janipha
    January 10, 2019 / 6:33 am

    Yhu have such wonderful recepies, nicely stated in easy steps that can be followed easily.
    Well-done! ?

  29. Unknown
    October 15, 2018 / 1:28 pm

    Thank you ma, pls ma I want to do different color fondant that look like rainbow color how do I mix the color. Thanks again

    • October 22, 2018 / 5:55 pm

      Make a white fondant and divide it into seven pieces,then color each piece with one of the colors of the rainbow. E.G: first piece ,red,second piece ,orange and so on

  30. phunkhe
    April 19, 2018 / 10:26 am

    well done ma,pls what is the measurement of cmc and gelatin on 500g of icing sugar?

    • Okunrounmu Oluwabukola
      August 17, 2020 / 11:58 am

      Please I need a response to this question. Thank you for meeting needs with this post. God bless you.

  31. Anonymous
    April 18, 2018 / 7:46 am

    Hallow Nky..Can I use a normal beauty glycerine in place of cake glycerine?

  32. cha cha
    March 30, 2018 / 4:41 pm

    Enter your comment…Thanks ma'am . am always scared when ever am making a fondant icing but with this am going to try today and check the result.

  33. Sheva
    March 21, 2018 / 11:12 am

    Ma'am I wantto thank you for this fondant recipe I've been using it since last yearDespite being a learner in cakingI covered some cakes with fondant using ur recipeEven someone I look up to as my Oga was amazedU are so sweet ma'am

  34. Amastar
    February 9, 2018 / 12:28 am

    God bless you ma

  35. Olukose Shola
    November 4, 2017 / 3:04 am

    You are one Nigerian we should be proud of! Your clear-cut instructions in simple understandable language, giving available alternatives, pointing out exceptions that may arise with possible solutions and even posting pictures makes this a thorough work.its not my first but definitely my best so far. I moulded even the tiny bits without experiencing a crack! Awesome job.

  36. Unknown
    October 11, 2017 / 7:40 pm

    Hi mam, what if I don't want to add shortening will it come out well.

  37. toyin shopeju
    October 6, 2017 / 2:05 pm

    Thanks ma for the knowledge sharing.Please is the CMC the same as the CMC used in liquid soap making?

  38. Tina sito
    August 29, 2017 / 7:39 pm

    Hell ma,which brand of butter is best used for baking cakes

  39. Tina sito
    August 29, 2017 / 6:17 pm

    Ma pls,which butter is best for baking a cake!!

  40. irzana haleem
    August 25, 2017 / 4:29 am

    Hi Thank you for the lovely recipe. Can you please upload a very good flower paste recipe which will hold shape in 100% humidity. Thank you

  41. Onyinyechi Uwanuakwa
    August 11, 2017 / 9:29 pm

    How many hours re u 2 leave the fondant be4 covering the cake

  42. Osanebi Moses
    July 30, 2017 / 3:53 pm

    is it compulsory to add glycerine when making fondant? Am asking cos J didn't get glycerine to buy. I only got gelatin,icing sugar n glucose.

  43. Osanebi Moses
    July 30, 2017 / 3:49 pm

    is it compulsory to add glycerine when making fondant? Am asking cos J didn't get glycerine to buy. I only got gelatin,icing sugar n glucose.

  44. Mojisola
    April 29, 2017 / 10:33 pm

    Thanks for the recipe but for 500g of icing sugar what are the exact measurements so as not to make mistake.Thanks

    • Sheva
      March 21, 2018 / 11:13 am

      Just divide the recipe by two

  45. Nusaiba Tm
    March 15, 2017 / 1:11 am

    Hello please where can i get cmc in Nigeria?

  46. Nusaiba Tm
    March 15, 2017 / 1:10 am

    Hello please where can i get cmc in abuja

  47. Joyce
    March 8, 2017 / 1:15 am

    Enter your comment…Ma plz I will like to know if the Fondant has to be Strong

  48. uwazie amarachi
    January 13, 2017 / 4:36 am

    I made mine but it seems its not stratchy, it hard and cracks. What did I do wrong and how do I correct it?

  49. Faith1
    December 3, 2016 / 10:43 am

    Thanks for the tips ma, please ma can I still make use of my mixed liquid I mean the gelatine mixed with glucose and all, I decorated last week and I mixed more than I needed so I put it in a plastic bottle and put it in my freezer and now it is frozen can I defrost it and make use of it today?

  50. Anonymous
    December 3, 2016 / 10:33 am

    Thanks for the tips ma, please ma can I still make use of my mixed liquid I mean the gelatine mixed with glucose and all, I decorated last week, I mixed more than I needed so some was left I put it in a plastic bottle and put it in my freezer, now it is frozen can I still defrost it and make use of it?

  51. Anonymous
    November 30, 2016 / 12:38 am

    Uche Collins : ma thanks for the foundant recipe. Please ma I want to ask before you cover the cake with the foundant what do I need to rub on cake

  52. Ogebest
    October 29, 2016 / 10:38 pm

    Thanks ma for the wonderful fondant recipe. Can i substitute corn syrup for liquid glucose?

  53. Ogebest
    October 29, 2016 / 10:36 pm

    Thanks ma 4 that wonderful recipe. Can corn syrup be substitutee for liquid glucose?

  54. grace Ifeyinwa
    October 11, 2016 / 4:51 pm

    My fondant is not always smooth . What do I need to do?

  55. Ali Ajibola
    September 26, 2016 / 2:03 pm

    thanks for this ….ma please can we make use of milk in place of water>?

  56. Ali Ajibola
    September 26, 2016 / 1:58 pm

    Beatricethanks for the receipt …ma can we make use of milk in place of water?

  57. Promise Ndarake
    September 2, 2016 / 6:05 pm

    Hi Nky nice work Kip it up.

  58. Anonymous
    June 11, 2016 / 11:29 am

    Hi Nky.. I don't have icing sugar the store I get from are out of supply.. What measurement (sugar n corn starch) should I use to get this quantity for fondant.Thank you.. May your mama's soul keep resting in God's Bossom .

  59. Anonymous
    May 29, 2016 / 2:35 pm

    Thanks ma for the idea. Pls what makes fondant to sweat after using it to cover cake.

  60. Mimi
    April 28, 2016 / 3:34 pm

    Pls ma, how I achieve a pure white butter icing and what brand of butter can I buy for that ?thanks

  61. Anonymous
    April 12, 2016 / 11:59 am

    you are the best, so clear and detailed. thanks

  62. Nemi
    April 1, 2016 / 10:45 am

    Nice procedures ma.. but pls why is my fondant always sweating.. what could be the cause? if am to use tylose powder and cmc together will it be nice?

  63. Anonymous
    March 26, 2016 / 11:10 am

    tnks for the recipe

    • Nky Lily Lete
      November 22, 2016 / 6:35 pm

      you're welcome

  64. Hart Vanessa
    March 18, 2016 / 11:30 pm

    Please ma,I just stubbled on ur blog. I made ma fondant prior to this time and I refrigerated it. What do I do to get it back in shape.

    • Nky Lily Lete
      March 21, 2016 / 12:25 pm

      Hi Vanessa, heat it up in the microwave for 10 to 15 seconds, depending on the quantity you are using(but watch it closely).

  65. onyi
    February 28, 2016 / 4:21 pm

    How do u make butter icing?

    • Nky Lily Lete
      March 21, 2016 / 12:16 pm

      Hi Onyi, see recipe in ''cake recipes'' above.

  66. Anonymous
    February 5, 2016 / 3:35 pm

    my fondant is breaking is it because i did not add butter???

  67. Mfon
    January 22, 2016 / 8:34 pm

    Thanks a lot ma… My fondant was great.. Thanks for the recipe.. I got something better than the previous fondant I made.. I love your site

    • Nky Lily Lete
      March 21, 2016 / 12:12 pm

      You're welcome Mfon, glad to be of help 🙂

  68. Anonymous
    January 22, 2016 / 8:33 pm

    Thanks a lot ma… My fondant was great.. Thanks for the recipe.. I got something better than the previous fondant I made.. I love your site

  69. Mimz
    January 16, 2016 / 8:03 am

    Wel explained, gonna try dis awt

    • Nky Lily Lete
      March 21, 2016 / 12:10 pm

      Great 🙂

  70. victoria apata
    December 27, 2015 / 6:03 pm

    Pls ma is it 2minutes or two months,when u wrap d fondant..can I use a wooden rolling pin fr my fondant

    • Nky Lily Lete
      December 29, 2015 / 12:24 pm

      Hi Victoria,Well wrapped and preserved fondant will keep well for up to 2 months and yes you can use wooden rolling pin for your fondant.

  71. tiwiex
    December 22, 2015 / 7:48 am

    Nice article. I am actually looking for CMC for something different. Where can I get it in Lagos? Actually was looking for poly ethylene glycol (PEG) but I hear CMC can do it too. Now you have two other alternatives. Lol. Will appreciate any assistance. Thanks for sharing your detailed recipe.

  72. Romila-Asherleen
    December 15, 2015 / 11:33 am

    plz Ma'am,about the first step of preparation,am I to add the CMC to the Icing Sugar and then mix together before making hole

    • Nky Lily Lete
      March 21, 2016 / 12:22 pm

      Yes Romila 🙂

  73. Romila-Asherleen
    December 15, 2015 / 11:28 am

    Plz what can be used in place of microwave to make the Icing soft

    • Nky Lily Lete
      December 29, 2015 / 12:18 pm

      Place in a hot environment or a preheated oven for a few seconds.

  74. Romila-Asherleen
    December 15, 2015 / 11:20 am

    This is Lovely ma;the girl is going to try this

    • Nky Lily Lete
      December 29, 2015 / 12:14 pm

      Great 🙂

  75. Romila-Asherleen
    December 15, 2015 / 11:18 am

    Lovely am going to try diz

    • Nky Lily Lete
      March 21, 2016 / 12:19 pm

      cool 🙂

  76. Anu Funke
    November 4, 2015 / 9:42 pm

    Please what is shortening? And wat does it look like?

    • Nky Lily Lete
      December 29, 2015 / 12:10 pm

      It's a solid fat used for baking, looks like solid coconut oil. The popular type is the crisco brand, but I always use butter.

    November 4, 2015 / 1:39 pm

    Thanks so much for this, recently I have been having challenges with my fondant and I have tried several methods but today I stumbled upon your recipe and method. I tried it and it came out perfectly, I will be using it tomorrow morning. Thanks so much and God bless you abundantly.

    • Nky Lily Lete
      December 29, 2015 / 12:00 pm

      You're welcome Kemi, I'm so glad to be of help 🙂

  78. Anonymous
    August 31, 2015 / 2:10 pm

    Pls me I want learn how to bake cake

    • Anonymous
      October 6, 2015 / 12:05 pm

      Hi I tried the recipe thank u. 1. It took 2 days to dry up the bow loop tht normal?2 used 500 gm of icing sugar as I found a started becoming hard..can thy b a reason of taking long to garden the loop .Thank u

  79. Anonymous
    August 31, 2015 / 1:58 pm

    Pls me I want learn how to bake cake

  80. Anonymous
    June 7, 2015 / 2:25 pm

    Hello ma, good work, pls kindly help me with gumpaste recipe that works well in Nigeria

  81. oguntona tinuola
    April 20, 2015 / 6:12 pm

    I love ur recipes but ma can u teach us how to design cake with icing sugar

    • Nky Lily Lete
      December 29, 2015 / 12:06 pm

      coming soon

  82. betty vite
    February 2, 2015 / 4:52 pm

    Pls I want to learn how to make flowerpaste, can u help me with d recipe

    • Nky Lily Lete
      March 21, 2016 / 12:09 pm


  83. betty vite
    February 2, 2015 / 4:51 pm

    Pls I want to learn how to make flowerpaste,can u help wit d recipe?

  84. Anonymous
    January 29, 2015 / 10:36 am

    Good jod,pls I need whitefrostin wt whipped cream recipe dat can wt stand room temp

  85. Anonymous
    January 23, 2015 / 6:34 pm

    Well done ma, I was told cmc and gylcering can olny be use during raining season, is it true, pls I need a reply

  86. Anonymous
    January 23, 2015 / 6:34 pm

    Pls do u kn abt marshmallow fondant

    • Nky Lily Lete
      January 27, 2015 / 11:39 am

      yes I do.

  87. Anonymous
    January 23, 2015 / 6:32 pm

    Well done ma, I was told cmc and gylcering can olny be use during raining season, is it true, pls I need a reply

  88. omotade akinyemi
    January 20, 2015 / 7:21 am

    well done great joy, am going to give a trial

    • Nky Lily Lete
      January 23, 2015 / 11:50 am

      OK dearie 🙂

  89. Anonymous
    January 15, 2015 / 11:31 am

    U ar doing a good job,pls can i use cmc nd gum tex 2gether

    • Nky Lily Lete
      January 23, 2015 / 4:42 pm

      Yes you can.

  90. Anonymous
    December 28, 2014 / 5:47 pm

    Just saw this website today, you just simplified the process of making these meals, great job, love your site

    • Nky Lily Lete
      December 29, 2014 / 12:29 pm

      Thanks, I'm glad you enjoy the website 🙂

  91. Anonymous
    November 10, 2014 / 7:17 am

    ok but how do i mke it soft again if i want to use it after sometime

    • Nky Lily Lete
      November 12, 2014 / 9:49 am

      Put the fondant in the microwave for 10 to 15 minutes, check it from time to time.

    • Anonymous
      April 20, 2015 / 8:55 pm

      10 to 15 minutes is too long Ma, at times just a minute will make it to start melting.

    • Nky Lily Lete
      April 22, 2015 / 10:23 am

      OMG, I actually meant to write 10 to 15 seconds, sorry for that 🙂

  92. Anonymous
    November 2, 2014 / 6:48 pm

    Pls Nky, for how long can fondant stay before it gets bad?

    • Nky Lily Lete
      November 4, 2014 / 10:31 am

      It will stay good for up to 2 months but make sure you wrap it in a nylon bag and store in an airtight container in a cupboard not in the fridge.

  93. Anonymous
    October 14, 2014 / 7:32 pm

    pls wot color can i add to get a cream color and also to get a purple color.. I want to make a purple and cream cake.

    • Nky Lily Lete
      October 14, 2014 / 10:30 pm

      For cream color, I usually add a little vanilla extract to the fondant and for purple, I just buy the color from the stores,because good purple is hard to get by mixing.

  94. Anonymous
    September 22, 2014 / 10:18 am

    How many tablespoon is 125ml of gulcose

    • Nky Lily Lete
      September 25, 2014 / 9:27 am

      8.5 tablespoonful LIQUID glucose make 125ml

  95. Anonymous
    September 11, 2014 / 9:45 am

    ur too much Ma, I trust I will make it well cos am gonna do it today…lolzzzz

    • Nky Lily Lete
      September 12, 2014 / 10:37 am

      Thanks hun, I'm sure you will get it right 🙂

  96. Anonymous
    July 16, 2014 / 4:28 am

    Thanks for a nice fondant recipes,pls can I add egg white?,I've seen someone using it & it turn out fine. Thanks again!

    • Nky Lily Lete
      August 5, 2014 / 4:01 pm

      Hi Dear, I don't add egg white, but if the one you saw came out fine, then feel free to add it.

  97. chinelo
    June 13, 2014 / 11:58 am

    Tnx for d recipe. pls when u say glucose, is it d regular powdered glucose? and do u add it in its powdered form?

    • Nky Lily Lete
      June 14, 2014 / 9:21 pm

      It's liquid glucose dear, it is sold anywhere cake ingredients are sold.

  98. virture
    June 6, 2014 / 2:12 pm

    Thanks for this recipe, I made my first fondant. Now to cover the cake .

    • Nky Lily Lete
      June 14, 2014 / 9:20 pm

      You're welcome dearie 🙂

  99. Anonymous
    May 22, 2014 / 8:12 pm

    pls i need recipe for butter icing

    • Nky Lily Lete
      May 24, 2014 / 8:18 pm

      Check cake recipes above for ''butter icing'' recipe.

  100. Destiny Uzo
    May 21, 2014 / 11:32 pm

    Thanks for the fondant recipe, i made my first fondant today, thanks to you ma.