Marshmallow Fondant

Will and I love making the birthday cakes for our kids.  The last few cakes have seemed to force us to learn a new trick -which of course I love!  Benjamin's cake quite lent itself to fondant.  For our first fondant experience we tried marshmallow fondant.  It was super easy to make.  As beginners, we used the fondant for decorating.  It makes me want to try my hand at covering a cake... maybe next time!

Mix/knead the fondant. 

Store tightly

Roll it.

Cut out decoration.

- 16oz mini marshmallows (use good brand)

- 2 to 5 tbsp water

- 2 lbs icing or powdered sugar

- 1/2 cup shortening

In a large microwavable bowl, melt together the marshmallows with 2 tbsp of water.  (Microwave for 30 seconds, then stir.  Microwave for 30 seconds, then stir.  Continue until melted.)

Place 3/4 of the powdered sugar on top of the melted marshmallow.

Generously grease the counter you will be working on, as well as your hands.  Dump the marshmallow/sugar mixture on the greased counter.  Start kneading like you would bread dough.  Knead some more.  Add the rest of the powdered sugar.  Knead some more.  Regrease your hands and counter if the fondant starts sticking.  If the mix is tearing, it is too dry, so add water (about 1/2 tbsp at a time).

To store, coat with a  layer of shortening.  Wrap in plastic wrap.  Then put in a resealable plastic bag. squeezing out as much as air as possible.  Marshmallow fondant can last in the refrigerator well for weeks. 

Letting the fondant's temperature rise to room temperature or a little warmer from the refrigerator will make the fondant easy to roll out and work with.  

All my information and more than I posted comes from here