How to Make a Fondant Cross

Written by brenda priddy
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How to Make a Fondant Cross
You can design a fondant cross to look like any representation of a cross. (Jupiterimages/ Images)

Cross decorations on cakes and cookies are used the most during Easter season, Christmas and around other Christian holidays or celebrations, such as baptisms or communion. Making a cross from fondant is not difficult, and it is possible for even the most novice baker to create professional-looking fondant crosses with just a few simple tools. These crosses will dry to a hard finish, and are therefore non-edible. Remove the crosses from the dessert before eating to prevent damage to the mouth or teeth.

Skill level:
Moderately Easy

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Things you need

  • Fondant
  • Rolling pin
  • Cross cookie cutter or paper template
  • Sharp knife
  • Spatula
  • Pastry brush
  • Toothpicks
  • Gum paste glue
  • Small candies
  • Coloured sugar
  • Pastry bag
  • Small round decorating tip

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  1. 1

    Roll out the fondant onto a smooth surface to a thickness of about one-eighth inch. Cut out the cross shape using a cross cookie cutter, or by cutting around a paper template. For a more artistic cross, cut out the four sides of the cross individually, tapering the sides or using scalloped edges for a more decorative design. Make two copies of each cross design that you make.

  2. 2

    Remove the excess fondant from around the cross pieces. Carefully pick up the cross pieces with a spatula.

  3. 3

    Brush a coating of water onto one of the cross pieces. Lay the other identical cross over the top of the wet cross. Press the two crosses gently together to seal the edges. If you want the cross to stand up on the cake, press a toothpick between the two sides of the cross. Allow the cross to dry overnight.

  4. 4

    Glue the cross to the cake with butter cream icing. Add decorative elements to the cross, such as small candies or sugar by gluing them to the fondant cross with butter cream icing or gum paste glue. You can also pipe decorations onto the cross with butter cream icing in a pastry bag.

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