Use to replace regular fondant to decorate cakes or to replace marzipan.
Coat glass or microwave-safe bowl and spoon or spatula with small amount of shortening. Add mini marshmallows.
Add optional flavoring:
Lorann oil flavoring – Reduce water amount by 1/8 teaspoon to prevent stickiness.
Chocolate flavoring – Add melted safe chocolate and sifted cocoa powder.
White chocolate flavoring – Add melted white chocolate.
Put bowl in the microwave and microwave for about 20 seconds (so marshmallows look puffy). Remove bowl from microwave and stir with the coated spoon or spatula (it will burn your hands) until it is well combined. It will look soupy at this point.
If you will be coloring the entire batch of fondant a single color, add food paste NOW. Keep in mind, you may have to add a small amount of additional powdered sugar to reduce stickiness. If you will be dividing fondant into several colors, leave it white for now.
Add powdered sugar and mix with spoon (do not burn your hands) until it is mostly incorporated and no longer sticky.
If coloring smaller amounts, divide fondant into smaller groups and add food paste colors here. This can be messy, so you will probably want to wear plastic gloves for the next step. Keep the fondant that you are not using covered with plastic wrap or in baggies so it will not dry out.
Add a SMALL amount of shortening to your hands, work surface, and rolling pin.
When the fondant is cooled enough and is mostly incorporated with the sugar, knead it with your hands (as you would bread dough) for approximately 5 to 7 minutes. The shortening keeps it from getting too sticky to work with. It also helps with drying and cracking problems. The more you knead, the smoother it will become, to the consistency of bread dough. If you have stickiness problems, read in the comments below.
With rolling pin or fondant roller, roll fondant approx 1/8″ thick or paper thin. This will keep it from getting too chewy. But don’t make it so thin it falls apart.
Use a pizza cutter, ribbon cutter, cookie cutters, etc. to make letters, bows, drapes, etc. You can use it in push molds — First coat your hands with shortening and then roll the fondant in balls in your hands before putting it in the mold. – OR – dust the molds with cornstarch.
Frost the cake with Buttercream or other safe frosting or preserves. Frost it about 1/4″ to 1/3″ thick so the fondant will have something to adhere to. Make it smooth and level so you won’t have ridges below the fondant.
Move fondant onto the cake with a rolling pin. You can also take a large piece of cardboard, dusted with powdered sugar, and slide the fondant onto the cake, like you would a pizza.
You can decorate the fondant cake right away. Stick fondant to other fondant with water. You can use spray (airbrush-type) food color or paint the fondant with a small amount of food paste mixed with lemon extract. You can also make the fondant into small shapes as you would with marzipan. Anything really heavy will have to be supported with dowels.
Leave the finished cake out on the counter. The marshmallow fondant isn’t fond of the fridge. However, if it is the summer and above 75 °F degrees, you will need to refrigerate. Also, if it is winter, don’t put the cake in direct sunlight or near a heat register, so it won’t melt. It will last 4 days if kept below 75 °F degrees.
1-16 oz. bag of mini marshmallows
2 Tbsp of water
2 lbs (8 cups) powdered sugar
Stickiness: Reduce liquids by 1/2 tsp. –OR– Let it set and air-dry for 10 minutes. –OR– Dust your hands with powdered sugar (or cornstarch) and knead the fondant well. Then put a small amount of shortening on your hands and knead again. If it is extremely sticky there is a chance that you added too much water. You can add a dust of powdered sugar, but too much will make it too dry and crack.
Dried out fondant: Place in the microwave for several seconds to restore to its original form. Small batch, 3 to 5 seconds. Large batch, 10 seconds. Microwaves vary.
If you make formed shapes (roses, etc), you can make them in advance and let them sit on waxed paper on the counter until dry. The more humid your kitchen, the longer it will take for them to dry. You can also store them in a Tupperware-type container with the lid partly off (so as not to completely soften up again).