Saturday, October 18, 2008


This fondant recipe is made with marshmallows and tastes really good unlike most fondant. It is easy to work with and make but don't let it dry out. It is also very inexpensive unlike store bought fondant. It was given to me by a friend who decorates cakes professionally. She said she found it online.

6 oz. white mini-marshmallows, use a good quality marshmallow
2 lbs. powdered sugar, also use a high quality
2-5 Tablespoon water
some shortening to grease hands with

1. Melt the marshmallow and 2 Tbs of the water in a microwave bowl or double boiler. If using the microwave, melt in 30 second intervals until melted.
2. Put 3/4 of the powdered sugar on top of the melted marshmallows
3. Grease hands and counter top generously. Pour mixture onto greased counter top and knead like you would break dough. This can get very sticky so be sure to stay greased up
4. Add 1/2 tsp of water as needed. If the fondant is tearing or too dry add water while kneading.
5. Kneading usually takes around 8-10 minutes. The fondant should be elastic so it can be stretched without tearing when you roll it out and cover a cake or cupcakes. Also, try to remove and small powdered sugar balls the keep your fondant from being smooth.
6. Double wrap the fondant by applying some shortening to the outside. Wrap in up and put it in a Ziploc bag. It is important to get out as much air as possible so it doesn't dry out.
7. Add coloring by kneading it into the fondant.
8. Roll out fondant to desired thickness and apply to cake. You can also cut out shapes in the fondant and stick them to the cake fondant layer with vanilla.

*Fondant will stay good in the refrigerator for weeks
*Don't forget to apply a light layer of butter cream frosting to the cake before putting on the fondant. This helps the fondant stick to the cake.

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