How to Make a Zebra Cake With Fondant

Animal prints are in. Whether you make cakes for a living or you just want to create a one-of-a-kind cake for your child's birthday, a zebra cake can be an interesting choice. One of the easiest ways to make a zebra cake is with fondant. By colouring fondant with cake colouring paste, you can come up with many colour combinations. Don't limit your zebra cake to black and white, although that is an impressive look. You can also have pink with black stripes, red with white stripes or lime green with black zebra stripes.

Place bag of marshmallows in a microwave-safe bowl. Add 2 to 3 tbsp of water. Microwave for about two minutes.

Stir melted marshmallows. If they are not all melted, return to the microwave for 15-second intervals, stirring each time, until all marshmallows are melted.

Add food colouring and any flavourings, such as vanilla, to your marshmallows. Stir completely. If you are creating more than one colour, you may need to repeat this process or divide the marshmallows before microwaving.

Add icing sugar a cup at a time, stirring into the mixture completely. The mixture should be stiff enough to knead.

Coat a cutting board with icing sugar. Turn the icing out onto a cutting board and knead until completely smooth.

Cover fondant and place in the refrigerator overnight.

Take the fondant from the fridge. Microwave for about 30 seconds and knead until pliable.

Roll the fondant out flat with a rolling pin. Coating the pin with icing sugar can keep the pin from sticking to the icing.

Cut out zebra stripes with a utility knife. A link in the resource section shows how to cut the stripes easily.

Add the stripes to your cake. You can either bake a vanilla cake and add black stripes, bake a chocolate cake and add white stripes, or you can cover the base of the cake in any colour you'd like and add the stripes on top of the base icing. The base icing can be buttercream or more fondant.

Things You'll Need

  • Bag of mini marshmallows
  • Microwave-safe bowl
  • Food colouring
  • Flavourings
  • 0.907kg. icing sugar
  • Cutting board
  • Rolling pin
  • Utility knife
  • Baked cake (size, flavour and shape of your choice)
  • Icing
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About the Author

Lori Soard has been a writer since 1995, covering a variety of topics for local newspapers and magazines such as "Woman's World." For five years, she served as a site editor for a large online information portal. Soard is also the author of several published books, both fiction and nonfiction.