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.

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Make the fondant:

Ingredients

  • 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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