Peggy Porschen Marble Fondant Flower Cake

My First Fondant Cake

I made my very first fancy fondant decorated cake last week! This project was part of a book review I did on Peggy’s Favourite Cakes & Cookies click here to read it.

My First Fondant Cake
The cake tasted amazing

This cake took me an entire day to make (the only break I took was a late lunch at Spuntino). When undertaking a project like this kind of cake I would recommend breaking it up into a few steps across two or three days rather than doing it all in one day.
My First Fondant Cake
The hardest part of making this cake for me was covering the cake in fondant. I bought a few boxes of Wilton fondant when I was back home and my suitcase was searched on the way back and I think security opened the box so it was a little dry. It kept cracking hence why there are so many flowers on my cake.
I think I went a little overboard with the pink on this cake. I should have kept the fondant white and decorated it with the pink and white flowers. I used pink luster dust on the white fondant because I thought it would help hide some of the cracks.
Usually when I take pictures the food looks better in person. In this case the cake looks a lot better in the photo! I was able to turn the cake so only the “good” side showed.

The directions according to Peggy are to make and frost the cake and then cover it in marzipan and then the fondant. I’m not a huge fan of marzipan and the cake was only for me so I skipped this step and covered it only in fondant. I also didn’t have any sugar paste so I made all my flowers from fondant as well. I made my cake using the smallest cake tin I had. It’s maybe five-ish inches.

Peggy Porschen Marble Fondant Flower Cake
adapted from Peggy’s Favourite Cakes & Cookies (makes about 5-6 slices)

1 Cake Board
2 blocks of fondant in different colors
Pearl Sprinkles
icing sugar (for dusting)
ribbon (optional)

For the Marble Cake
Vanilla Batter
100g unsalted butter, at room temperature
100g caster sugar
2 eggs
100g self rising flour
1/4 tsp salt

Chocolate Batter
100g unsalted butter, at room temperature
100g caster sugar
2 eggs
70g self rising flour
30g cocoa powder
pinch of baking powder
1/4 tsp salt

Vanilla Syrup
5 tbs water
75g sugar
1 tsp vanilla
1tsp vanilla paste (or seeds from 1/2 a pod)

Vanilla Frosting
125g unsalted butter, at room temperature
300g icing sugar, sifted
pinch of salt
1 tsp vanilla
1-2 tbs milk

My First Fondant Cake
1. The first step is cover the cake board you’ll be using in fondant. Roll out the same color as you’ll be using for the cake covering, about 2mm thick. Brush a dusting of icing sugar and clear alcohol (I chose vodka. Don’t drink too much as you need to concentrate on this cake!) over the cake board. Place the fondant on top and use a cake smoother to press out any air bubbles. Trim the excess off with a sharp knife.
My First Fondant Cake
2. If desired, wrap a ribbon around the cake board and glue the ends down with royal icing (I didn’t have any so I skipped this step.
My First Fondant Cake
3. Make the vanilla syrup (which will be used to brush over the cake layers later). Pour the water and sugar into a small saucepan and bring to a boil. Set aside to cool. Once it’s cool stir in the vanilla and vanilla paste. Store it in an airtight container in the fridge if not using right away.

My First Fondant Cake

4. Make the frosting. Cream the butter and icing sugar together on low speed. Beat in the milk, salt and vanilla until light and fluffy.

My First Fondant Cake

5. Make the cake. Preheat the oven to 180 C. Line the cake tin you’ll be using with parchment paper. Make the vanilla batter first in a medium bowl. Beat together the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time beating after each. Sift in the flour and salt and stir to combine. Set aside.

6. Make the chocolate batter. Beat together the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time beating after each. Sift in the flour, cocoa powder, baking powder and salt and stir to combine. Set aside.

My First Fondant Cake

7. Spread half the vanilla batter into the pan and scoop half of the chocolate batter on top. Using a fork or skewer run it through the batter to create a marble effect. If you have 2 cake tins do the same with the other half of the batter.

My First Fondant Cake

8. Bake for 30-40 minutes until a skewer insert in the middle comes out clean. Take out of the oven and set aside to cool. Once cool repeat steps to bake the remaining batter.
My First Fondant Cake
9. Once the cake is completely cool. Cut evenly in half (trim off the top if necessary). Place a dab of buttercream on the cake board and place one half on top. Brush the top with the vanilla syrup and spread some butter cream on top. Place another layer on top. Repeat steps until there are 3 layers on the cake.
My First Fondant Cake
10. My cake batter made four layers. I wrapped up the extra one and put in the freezer to use later.
My First Fondant Cake
Only a little lopsided
11. Cover the sides and top of the cake in buttercream. To make it more smooth use a metal scraper to clean up the sides (I don’t have one so I did my best with a knife). I put mine in the fridge for an hour or so to set.

My First Fondant Cake
Do a better job than this
12. Roll out the fondant about 2mm thick in a round shape on a surface dusted with icing sugar and drape over the cake. Trim using a knife and smooth the sides and top.
My First Fondant Cake
13. Make about 30-40 flower decoarations in 1-2 different colors. I used a a mold dusted in icing sugar and pressed a small ball of fondant into it. I pressed a pearl sprinkle in the center using some royal icing as glue. Place the flowers in a airtight container so they don’t dry out. Alternatively, roll out the fondant (same as above for the covering) and use a small cookie cutter to make a flower shape.
My First Fondant Cake
14. Once all the flowers are made glue each one with a dab of royal icing until the top of the cake is covered. If desired glue a few along the botton.

To spread the tasks across a few days cover the cake board and make the flowers one day, make the cake and ice it on the second day and on the third day cover the cake in fondant and decorate.
There you go! You made a fancy cake! If you’re interested in in more step by step directions check out Peggy’s book or head down to the parlour (if you live in London) for a cupcake or slice of cake.

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  1. filelalaine

    excellent first try. felicitations!

  2. Adrienne

    I just wanna stuff my face with it lol. Looks soooo delicious!

  3. Michelle

    It looks delicious, it reminds me of my Grandma's hyacinths. Which in turn reminds me of her. Good work!

  4. KitchenTherapy

    I don't like working with fondant, I always cracks on me too.
    The flowers look amazing, some serious skill right there.

  5. THAT looks unbelievable good!!

  6. Emmyw

    That looks delicious! I've never thought of brushing a cake in syrup before!

    Brilliant first try :)

    Emma x

  7. Sidders

    That just looks so amazingly good!!
    Well done, bet it went down a right treat.

  8. little random happiness

    so pretty! i love the flowers :)

  9. Véronica

    Hmmm! Ça a l'air trop bon ! 😀

  10. genevieve

    Oh goodness, this is impressive. Looks yummy and beautiful!

  11. Ruthie

    you are soooooo talented!