How to make fondant look like tree bark

Updated February 21, 2017

There are some recipes, such as the "Bûche de Noel" -- or yule-log cake, where a tree-bark-like texture adds to the appearance of the cake. The tree-bark look can be simple or complex, from a wood-grain pattern to stripes that suggest bark. Purchase plain fondant or make it out of marshmallow cream and confectioners' sugar; look for recipes online. You can find textured mats in craft shops or online.

Melt cocoa discs in the microwave in 30-second intervals, until they are melted. Sir in corn syrup. Pour the mixture on a sheet of waxed paper and cool it completely.

Knead a piece of the cocoa mixture until it's soft. Gradually knead the cocoa mixture into the fondant until it's a uniform brown colour. If the colour is too light, knead in some black-gel food colouring.

Dust a sheet of waxed paper with cocoa powder. Place the fondant on top and dust it with more cocoa powder. Put a second piece of waxed paper on top and roll out the fondant with a rolling pin until it's 3 to 6 mm (1/8 to 1/4 inch) thick.

Remove the top piece of waxed paper. Use a sharp knife to "draw" a bark texture on the wood by pulling the knife vertically across the fondant. The lines should occasionally intersect, and circular "knots" can be drawn in with the knife. Alternately, lay a wood-grain mat over the fondant and press hard; remove the mat slowly to reveal the texture.

Roll additional chocolate fondant into thin ropes and press them gently over the lines to add three-dimensional tree-bark texture.


Use a texturing scraper or cake comb, found at most craft shops in the clay or cake decorating department, to make several parallel lines at once. Twist while scraping to give it a simple tree-bark appearance.

Things You'll Need

  • 397 g (14 oz) bag dark cocoa candy coating discs
  • 118 ml (1/2 cup) corn syrup
  • Waxed paper
  • 454 g (1 lb) plain fondant
  • Black-gel food colouring
  • Cocoa powder
  • Rolling pin
  • Sharp knife
  • Wood-textured mat
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About the Author

Delaware-based Daisy Cuinn has been writing professionally since 1997, when she became the features editor for her local biweekly music newspaper. She has been a staff writer and contributor to online and offline magazines, including "What It Is!," and Slashfood. Cuinn holds a Bachelor of Fine Arts from Temple University.