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Chef Eric and Spohie Bahn of Monsoon on

Sue McCown

Earth & Ocean
1112 4th Avenue
Seattle, WA 98101

   Made possible by funding from Pernod on

Decorating Cakes with Marbled Fondant
Pastry Chef Sue McCown of Earth & Ocean at the W Hotel - Seattle, WA
As demonstrated at the Northwest Foodservice Show

One beauty of fondant is that it is indestructible. It can be stored for one month at room temperature and can be frozen indefinitely. The marbling technique shown here breathes new life into classic fondant-wrapped cakes.

STEP 1: Cut white fondant and colored fondant each into 5 equal pieces.

STEP 2: Stack fondant layers on top of one another, alternating white and colored pieces.

STEP 3: Press fondant together, and then pull and stretch to form marbling.

Classic Rolled Fondant
Pastry Chef Sue McCown of Earth & Ocean at the W Hotel - Seattle, WA
Adapted by and demonstrated at the Northwest Foodservice Show


  • 1 Tablespoon gelatin
  • ¼ cup water
  • ½ cup glucose
  • 1 Tablespoon glycerin
  • 2 Tablespoons solid white shortening
  • 8 cups powdered white sugar


Sprinkle gelatin over water in a 2-cup heatproof glass measuring cup or bowl and allow to sit for 5 minutes. Set measuring cup or bowl in a small pan of simmering water and stir until the gelatin is dissolved. (This can also be done in a few seconds in a microwave on high power.) Blend in glucose and glycerin, then add shortening and stir until melted. Remove from heat.

Place sugar in a large bowl and make a well in the center. Add gelatin mixture and stir with a lightly greased wooden spoon until blended. Mix with lightly greased hands and knead vigorously in the bowl until most of the sugar is incorporated. Turn out mixture onto a smooth, lightly greased marble or Formica surface and knead until smooth and satiny. If the fondant seems dry, add several drops of water and knead well. If it seems too sticky, knead in more powdered sugar. The fondant will resemble a smooth stone. It should be malleable like clay, and soft but not sticky.

Rolled fondant may be used at once, but seems to work more easily when allowed to rest for 24 hours. It is important to cover the fondant to prevent it from drying. Wrap tightly with plastic wrap and place in zip-lock bag or airtight container. It will firm up slightly on standing.


  • Seattle Rising Stars
  • Recipe for Chocolate Fondant

  •    Published: February 2006
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