Homemade Milk Powder Fondant for Cake Covering
A smooth, pliable homemade fondant made with powdered milk and sweetened condensed milk — a simple and budget-friendly alternative to store-bought cake coverings. Easy to work with, it rolls out beautifully and gives your cakes a professional finish with a delicate milky flavour.
🛒 Ingredients
20 servings
- 250 g (about 2 cups) full-fat powdered milk
- 500 g (4 cups) powdered sugar (icing sugar), sifted
- 1 tablespoon margarine, softened
- 1 can (approx. 14 oz / 395 g) sweetened condensed milk, added gradually
- 2 level teaspoons CMC powder (carboxymethylcellulose, available at cake decorating supply stores)
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Directions
- 1
Sift the powdered milk and icing sugar together into a large mixing bowl. Set aside about ½ cup of the mixture in a small bowl.
- 2
Stir the CMC powder into the reserved mixture until evenly combined, then pour it back into the main bowl.
- 3
Add the softened margarine and half of the condensed milk. Mix with a spatula until a crumbly texture forms.
- 4
Knead by hand (silicone gloves help prevent sticking) until you get a smooth, uniform dough that no longer sticks to your hands.
- 5
Adjust the consistency as needed: add more condensed milk if the dough feels too dry, or a little more powdered milk if it's too soft. The dough should feel slightly firm — it softens as you knead.
- 6
To colour, work in gel food colouring until evenly distributed. To cover a cake, roll the fondant out to about ⅕ inch (5 mm) thick, wrap it around the rolling pin, and gently unroll it over the cake.
💡 Chef's Tip
Always roll the fondant on a surface lightly dusted with icing sugar. If it dries out while you work, wrap it tightly in cling film for a few minutes. CMC is key for elasticity — don't skip it.
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