Marshmallow Fondant

Fondant is an edible clay used for covering and decorating cakes. It’s used instead of buttercream for a smooth finish, and also for topping cupcakes. Since making a fondant tier cake is always a project, I set aside a day for baking off the layers (lemon sponge), making the frosting (vanilla buttercream), and, of course, rolling out home made fondant. This is seriously marshmallow in its best form.






Make the fondant:


  • 16 oz mini marshmallows
  • 8 cups powdered sugar
  • 5 tbsp. water
  1. In a large microwave-safe bowl, mix the marshmallows and water.
  2. Microwave the marshmallows for about 1 1/2 minutes, then stir until the marshmallows are almost completely melted. Put them back in for about 30 seconds, then they should be smooth with no chunks.
  3. Add the sugar 1 cup at a time and knead either with your clean hands or a wooden spoon. Once the fondant isn’t sticky, like soft dough, add food coloring if you want and knead until the color is even. For a marble effect, twist in food dye and stop when the fondant is marble-y.

Covering a cake

  1. Dust a counter or cutting board with either corn starch or powdered sugar. Use a rolling pin to roll out the fondant, making sure none of it is sticking (it takes a few times before you can get the fondant all on in one piece.)
  2. Spread a thin crumb coat of frosting over your cake. Sprinkle more powdered sugar over the sheet of fondant and fold it into fourths (this makes it easy to pick it up, I also use this technique for pie crust.)
  3. Place the folded fondant on the cake and unfold so there’s fondant down to the bottom. If it’s wrinkled, use a fondant smoother to even it out. 
  4. Use cookie cutters for fondant shapes and a shot glass for polka dots (and stick on the cake with water and a paint brush)

Enjoy! <3, B

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