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Blossom Fondant

This is my fondant recipe I use to decorate the cookies for my floral cookie bouquets. It provides a beautiful porcelian-smooth finish similar to regular fondant but tastes WONDERFUL because it is filled with white chocolate and ready-made frosting... (This fondant is ideal for decorating cookies but not for covering cakes)


  • 1- 14 oz. bag white candy coating wafers 1/2 cup vanilla flavored ready-made storebouqht frosting ( please do not substitute the whipped frosting varieties) 1-1/2 Tablespoons light corn syrup 1/2 teaspoon butter flavoring 1 T cornstarch


Empty 1 14 oz. bag of white candy coating wafers into a bowl that will fit on the top of a pan that contains hot, but not boiling water. Stir occasionally until the wafers have completely melted. Meanwhile, into a mixing bowl place the vanilla ready-made frosting, corn syrup and butter flavoring. Stir this very well. Sprinkle 1 T of corn starch on your counter (do not substitute powdered sugar) then add the melted wafers to the frosting mixture and mix thoroughly. It will start to become rather thick then immediately turn the mixture out onto the cornstarch dusted surface. Knead the mixture for 10 minutes. I know 10 minutes sounds like a long time! But kneading it for 10 minutes will reduce the possibility of any lumps from forming and will save you from having to knead it for a much longer period of time later on trying to remove the lumps that will have formed from not being kneaded long enough initially. If your hands become sticky while kneading the fondant, rinse your hands under water, dry them off and then continue kneading the fondant. (A bench scraper or pastry cutter will come in very handy when kneading and moving the fondant around) Then place the kneaded fondant into a sealed container (such as a plastic bag) and let it completely firm up. If you are in a hurry, you may place it into the refrigerator to speed up the process. When the entire amount of fondant has become firm, remove the fondant from the container, breaks off small chunks and knead it again. (The hard fondant will soon soften from the warmth of your hands) It is now ready to be tinted and used. Store in a clean sealed container. For creamy smooth fondant results: 1. Keep the melted white chocolate warm over the hot water. Do not let the melted chocolate sit on the counter until you are ready to use it 2. Stir the white chocolate thoroughly with a dry spoon and make sure it is completely void of lumps 3. After adding the melted chocolate to the creamed mixture and stirring it, immediately turn it out onto the prepared surface and begin kneading it. Do not scrape any hardened bits of chocolate, that may have formed around the edge of the bowl, into the fondant laying on the prepared surface 4. Knead the fondant for the full 10 minutes This will help ensure that your fondant will be smooth and lump-free.

Comments (40)

Thank you for posting! I just bought your DVD and did one of the bouquets. loved it. It came out just like the one in the DVD which is a miracle. usually the ones i make and the one the pros make look completely different.
I cannot wait to try this!!! (And I'm seriously looking forward to getting your DVD too!) :D
How do I find your DVD?
Bobwonderbuns, I'm so excited for you to try my recipe! You mentioned getting my DVD... It's a fun DVD for cookie lovers out there! You will discover all kinds of fun bouquets made out of rolled sugar cookies, spritz and drop cookies as well! Cindy, my DVD can be found at :)
Okay I have a question: Can I use my own frosting? I have a frosting I love to use -- not too sweet, just right -- can it be substituted for the store bought stuff?
I have only made my fondant with the ready-made frosting... You could give it a try using your own frosting and see how it turns out...If you do, please let us know if it worked! :)
Thank you for sharing. I will give this a try.
I cant figure out how to save this recipe with the new site set up... cant wait to try this!
I have received a few emails now from people who are having difficulty finding/saving this recipe on CC... I guess we will just have to get used to the new format here on CC?? I'm not sure what to tell all of you... But you can find this recipe on my cookie site at or here's the link:
I can not wait to try this!! I went to your website last night and watched the part 1 clip...You are awesome and I definately will be getting your DVD!! How long can you keep this fondant for and should it be kept at room temp.?
OH!! One more question...I always melt my candy melts in the microwave. Is there a reason why you don't?
Hi Serena4016! The fondant should be fine at room temperature unless you are planning on keeping it out for days and days... I would then store it in the refrigerator (take it out of the refrigerator an hour or so before you are planning on using it so that it won't be quite as hard when you go to knead it again...) I ALWAYS use the stove to melt the wafers and I will tell you why... When you are adding the melted wafers to the frosting mixture, the chocolate MUST be warm - not "just melted". If it isn't, the chocolate will firm up too quickly when you are stirring it in and you will get lumpy fondant. I don't use the microwave because I feel I can control the temperature of the melted wafers easier if I keep it over the hot water until right before I stir it in.... Thanks for the question! :)
Can't wait to try it. Thanks
I can't wait to try it! I use glace, and while I love the way it looks and tastes, I hate how LONG it takes to ice all of the cookies!
this sounds wonderful
This sounds great. Just bought your DVD. Can't wait to try this. :)
seems amazing! I want to know if I could use normal white chocolate?
To answer the question about using 'normal' white chocolate... I have done this in the past but using 'normal' white chocolate changes the texture and color slightly. I prefer to use the candy wafers. If you do decide to go this route, make sure your melted chocolate is completely free of any lumps of unmelted chocolate and that you keep it warm over the hot water until right before you stir it in. One of the benefits of using the candy wafers is that they melt THOROUGHLY so quickly... Overall, the wafers have given me the best results....
thanks for your reply! :) the problem that I dont have candy melts in the country I live in, thats why I want to use the normal cooking white chocolate. thanks for being so helpful!
Hi! I am excited to try this soon for Christmas cookies. My question is: do you put a thin layer of frosting underneath so that the fondant "sticks" like with cakes?? Hope that makes sense.
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