Fondant, Frosting and Filling

For cakes and Sponges, Click Here

(1)  Caramel Sauce








(2) Caramel Cream Cheese Frosting

Caramel Tiramisu









(3) Chocolate Buttercream frosting

Choc Cupcaks








(4) Chocolate Ganache

Chocolate Cake








(5) Coconut Pecan Frosting








(6) Coconut Rum Frosting









(7) Cream Cheese Frosting

Carrot Cak








(8) Lemon Curd

lvmon curd







(9) Marshmallow Fondant

Box Cak








(10) Marzipan









(11) Raspberry Buttercream Frosting









(12) Raspberry Sauce









(13) Royal Icing








(14) Seven Minute Frosting

lmon cakv






(15) Swiss Meringue Buttercream









(16) Vanilla Bean Pastry Cream









(17) Vanilla Bean Buttercream Frosting








(18) Vanilla Buttercream Frosting








(19) Whipped Cream Frosting

Black Forest Cake

32 comments on “Fondant, Frosting and Filling

  2. bimpe says:

    hi Terry, your website has really been helpful. Thank you for the good job. I have a question, can I fill a cake as well as frost the same cake with whipped cream frosting? Thanks

  3. Yinka says:

    Please I really need to know the step by step of both royal and foundant icing. I am a deperate lady in need of your help, promised to bake my hubby’s birthday cake, and I really do know how. Thanks

  4. uche says:

    pls Terry i need a tutorial on cake construction, tanx

  5. uche says:

    pls Terry i also need a tutorial on sugar crafting tanx

  6. Adeosun joke says:

    Thanks so much for motivating me back into baking. God bless the work of your hand.

  7. Adeosun joke says:

    Thanks so much for motivating me back to baking. God bless the work of your hand.

  8. nkiru morah says:

    please i am in urgent need of your fondant receipe and flower paste receipe cousin told me of your site

  9. Ann Fafi says:

    Thank you so much for your tutorials , pls can i get more explanation on frosting before covering with fondant ? Thanks a million.

  10. chichi says:

    Hi bro,
    Wow kudos saw yr Link on Rate my Nigerian Food on Facebook d was so so surprised that is a guy that is dedicating his time for others. U are really humble, believe me u are blessed cos u are changing lifes by sharing yr knowledge. RESPECT

  11. hasna says:

    Hi terry, it was first time handling fondant I coloured it navy blue where I had to use a lot of colour anyway I covered cupcakes with it all went fine but the next the fondant icing on the cupcakes were so soft and sticky why did that happen pls help what went wrong

  12. hasna says:

    It was frosted with butter cream and I used tesco’s fondant icing

  13. Foye says:

    Hi Terry,

    I need tutorial on Fondant icing [glycerine and glucose] it breaks when am covering cake.

  14. Shylonda Brown says:

    Hi Terry, When covering cakes with fondant, how do you achieve a straight edge? I do put my cake(frosted) in the freezer for awhile to firm then cover with fondant but it always has a rounded edge. Do you have any tips/suggestion to help me out.

    • Terry Adido says:

      It starts with your frost coating. Use just enough frosting to give your cakes smooth sides. If you have a lot of frosting underneath the fondant, you will have rounded edges. I frost the day before and leave in the fridge. The nest day, I cover with fondant and smooth with fondant smoother. Then I place back in the fridge for about an hour, take out and work on the edges again with two fondant smoothers. Hope this helps.

  15. keji says:

    Mashmallow foundant sounds great but av not been able to get marshmallow over here in lokoja Nigeria

  16. Chinomso Nwiwu says:

    Great job! Iam learning a lot here. Please, do you have any tutorial on fondant humans? As in a couple on a cake.Thanks

  17. Victoria Ejimofor says:

    Hi Terry,more grease to your elbows. I don’t understand this frosting and fondant business, I was taught to cover my cakes directly with fondant(well, that is after applying some butter team to help the fondant stick). Have I been doing it wrongly?

    • Terry Adido says:

      People have different methods. This is my method (and that of millions of bakers all over the world). In Nigeria, a lot of bakers do it the way you just explained. While it is not the most ideal, when in Rome…

Leave a Reply

Your email address will not be published. Required fields are marked *