Vegan Fondant Recipe

For an upcoming wedding cake order I ventured into experimenting with the making of vegan fondant.

It took a few tries but with a few recommendations and adapting a couple recipes I finally had my batch of vegan fondant.

Along that journey I took a lot of pictures with the goal to share a Vegan Fondant Tutorial with you all.


Here are all the ingredients that you will need:




3/4 tsp agar agar powder
1/8 cup cold water
1/4 cup glucose (I use light corn syrup)
1 tbsp vegetable shortening
1/2 tablespoon glycerin
a little more than 1 lb (4 cups) powdered sugar
1 tsp vanilla extract or other flavoring

This makes enough to cover one 8" - 10" round cake.

For further instructions visit the blog post here.

Soon I will also make available a printer-friendly download version.


I am looking forward to hearing you responses and feedback if you are going to try out this recipe.

Strawberry Cake Recipe

One of my favorite cake flavors for the summer time is strawberry cake. Just yesterday I made some yummy cupcakes from this recipe. There are many options, but I really enjoy them paired with chocolate icing.

Let me know your favorite summer cake recipes and what you think when you try this one. I am looking forward to hearing your feedback.


Strawberry Cake

2 c white sugar
1 (3 oz) package strawberry flavored gelatin
1 c butter, softened
4 eggs (room temperature, divided)
2 3/4 c sifted cake flour
2 1/2 tsp baking powder
1 c whole milk (room temperature)
1 tbsp vanilla extract
1/2 c strawberry puree made from frozen sweetened strawberries
a couple drops red or pink food coloring (optional)

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.

Divide the eggs and beat the egg whites until stiff peaks form. Combine the dry ingredients in a large bowl. Add butter, egg yolks, and milk. Mix well until combined.

Blend in vanilla and strawberry puree. Sometimes if I feel like a vibrant looking cake I add a few drops red or pink food coloring at this stage.
Just before baking blend in the stiff egg whites.

Divide the batter evenly between the prepared pans.
Bake for 25 to 30 minutes in the preheated oven, or until a toothpick inserted to the center comes out clean.

Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before inverting them to cool completely.