Strawberry Pavlova Fondant



This is exciting! If you dislike commercial fondant taste (and price) you are going to love this recipe!


The idea for flavoured fondant originated from Kara Andretta (Kara’s Couture Cakes). She does flavoured fondants using freeze dried fruits and thinks like vanilla bean and bourbon 😍 So whilst watching one of her live videos the other night it occurred to me that if she can use dried fruit I should be able to use the fabulous chocolate powder range from YIAH. I decided to experiment with Pavlova powder and this recipe is what I ended up with. Like Kara, I used Liz Mareks Fondant (LMF fondant from Planetcake) recipe as the base because it’s awesome and a lot less work than making it completely from scratch. This fondant is amazing, has the stretch and elasticity of commercial fondant but miles better flavour and it’s really just so easy.

I covered a fake cake with my finished fondant and it covers beautifully, with beautiful little specks in it…so without further ado, here it is

Strawberry Pavlova Fondant by Serena

  • Servings: 2kg
  • Difficulty: easy
  • Print

  • 1kg icing sugar 
  • 100g YIAH white chocolate pavlova powder
  • 500g plain white marshmallows or pink and white marshmallows
  • pink gel colour if using white marshmallows, to suit yourself but I dipped a toothpick in my colour and used that, not much at all. If using liquid colours make sure you deduct water
  • 1 tbsp strawberry essence
  • 1 tbsp warm water
  • 95g (1/2c) shortening (also calle white vegetable fat, trex, solite – available in grocery stores in butter aisle, called Frymaster (yellow packet not red) store at room temperature.
  • 1kg White commercial fondant (I use Bakels pettinice)


  1. Sift icing sugar and pavlova powder together in a large bowl, largest you have, and set aside.
  2. Place your shortening in your stand mixer bowl and set aside
  3. add strawberry flavour and gel colour to tbsp of water and warm for 15 seconds, set aside
  4. Melt marshmallows for 40sec in microwave or stove top, stir with spoon
  5. Melt marshmallows again for 30sec and stir with spoon
  6. Melt marshmallows for final time for 30sec and stir with spoon.
  7. Add warm water mix to bowl of marshmallows to detach them from the side, and pour marshmallows into stand mixer bowl with Shortening. Fit dough hook.
  8. Begin mixing. Add in half of your powdered sugar mix a cupful at a time. Mix for two minutes on slow to medium speed.
  9. Use a bowl scraper or hard spatula to scrape soft mixture into your bowl of left over icing sugar. Warm the commercial fondant in the microwave for 40sec and add to bowl with powdered sugar and marshmallow. Using your hands, knead in the bowl, until it is all mostly incorporated. You may not use all of the powdered sugar, depending on climate and that’s ok. Tip out onto clean counter and pull the fondant between your hands like taffy until it’s stretchy and smooth. If it’s dry add a blob of shortening to your hands and keep pulling, if it’s sticky shake some sifted icing sugar on to your surface and knead it in.

wrap in double layer of cling film, squeezing all air out and then store ina zip loc bag. Heat for 15s and knead well until stretchy when you are ready to use. Stored properly, will keep for months.

See Liz Marteks YouTube clip here:

for other fantastic recipes, tip and hints see Artisan Cake Company at

for other flavoured fondants and fantastic cakes, tips and hints see Kara’s Couture Cakes at


To purchase any of the YIAH products featured in my recipes, visit my site: 

and select the shopping tab, then follow the prompts. Please email me if you have any trouble


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