Simple Marshmallow Fondant Recipe

 

Simple Marshmallow Fondant Recipe

 

Have you’ve ever seen a fondant covered cake and been super impressed my how clean and elegant it looks?

Surely getting it to look that good must involve some kind of skill that the average home baker doesn’t poses right?

Wrong! Fondant is pretty much just clay made from sugar, and if you’ve ever played with play dough you already know the basics! You can roll it out like a pie crust to cover a cake, knead food coloring into it like bread dough to change the color, use cookie cutters to make fun shapes, or even sculpt it into tiny figurines. Of course some kinds of fondant are easier to work with than others. You could simply buy a bucket of pre-made fondant at your local craft store, but I’ve found this marshmallow version is the easiest to work with for beginners.

Check out a few of the cakes I’ve used it for…The Candy Shop Cake and The My Little Pony Cake.

Coloring the Marshmallow Fondant

 

Marshmallow Fondant 
 

16 oz Marshmallows (1 bag of minis)

2 pound bag of powdered sugar
2 Tablespoons of water
2 teaspoons of flavoring (or water)
Shortening
Cornstarch
Grease a large microwavable bowl with shortening.
Fill the bowl with the marshmallows, water, and flavor of your choice, and microwave on high for 60 seconds.
I have used both vanilla and almond on different occasions, but you can just use water if you’d prefer.
If the marshmallows are not completely melted, give them a stir and return to the microwave for 30 more seconds.
Continue heating at 30 second intervals until all the marshmallows have melted.
Fill a different mixing bowl with half the powdered sugar and make a well in the center.
Add the melted marshmallows to the sugar and mix with a paddle attachment until fully blended.
Switch to a dough hook or knead the mix by hand to incorporate the remaining powdered sugar.
Let the fondant rest in an airtight container for a few hours before using.
When you are ready to cover your cakes, dust your work surface and hands with cornstarch to prevent sticking.
Marshmallow Fondant Recipe

 

Tricks for working with marshmallow fondant.
aka. Things I learned the hard way!

 

  • Corn starch will help keep the fondant from sticking to your work surface, but it’s just like using flour when baking cookies or pie; Too much will dry it out. Use sparingly if you are making pieces that need to stick together. (Like the ropes used to make these lollipops and ribbon candy)
  • If it starts to get stiff and hard to work with, warming it in the microwave for a few seconds will help soften it back up.
  • Wear gloves when kneading in food coloring so one color doesn’t transfer into the next from your hands.
  • Make the most important pieces a few days in advance to ensure plenty of drying time. Humidity can be a big factor!
  • Water will help two pieces of fondant stick together, but use sparingly as it can also melt it if you use too much.
  • Keep the “curves” of the cake in mind when making flat pieces in advance. Once they dry they will snap rather than bend to the proper shape. Some pieces can be left to dry along the sides of an empty cake pan if necessary.
  • Always make a few extra pieces just in case something cracks while drying or breaks accidently.

 

Have you ever made a fondant cake before? Do you eat the fondant, or is it just for looks?

Even though it tastes good I still can’t bring myself to eat more than a bite. I’ll stick to my bakery icing instead!

 

13 thoughts on “Simple Marshmallow Fondant Recipe

  1. I would love for you to share and link up at my weekly TGIF Link Party if you haven't already this week. The party is open every Thursday night and closes Wednesday's at midnight. http://apeekintomyparadise.blogspot.com/. AND starting Wednesday June 4th I will be hosting a Wordless Wednesday link party. Hope you will join us! Plus, save 50% off sponsorships on A Peek Into My Paradise on sale until June 7th; use the code Bobby23Bday.
    Have a wonderful week!
    Hugs, Cathy

    1. Hi Tara, I've tried both, but I was constantly tearing holes in the regular kind. Marshmallow is definitely the easier of the two!

    1. Thanks for the invite Sarah! You should definitely give it a try. It's so easy to make, and so much cheaper too. I think Wilton is like $12 for a box that only covers and 8", but this costs less than $4 a batch and covers so much more! It's definitely worth it!

  2. I have made marshmallow fondant several time and love it! But every time I try to make darker colors that need more dye, my fondants consistency changes. Have you ever encountered anything like this? Do you have any tips or tricks for dying your fondant? Your colors are so vivid and bright.

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