Marshmallow Fondant Recipe Easy and Delicious

Miss Priss turned 11 yesterday and because this is her last year for throwing her a kids party, I decided to do something a little extra special for her birthday cake.  Let me point out that this was my FIRST attempt at fondant icing of any sort, let alone decorating a cake with it; please be gentle.  Pictured above is the end result of my efforts; disregard the shiny parts, I used water to smooth out the fondant which later dried.  I learned that smoothing fondant is better done with a smoothing tool but this method worked for me just make sure you don’t use too much water or you will make the fondant sticky.  This cake was such a hit that I even had requests from her party friends to make their birthday cakes, and it tasted fantastic too.

How I made this cake:

I did not make the cakes from scratch; I baked 1 confetti(top half) and 1 marble(bottom half) boxed cake mixes in 2 different sized spring pans.  The spring pans weren’t quite enough of a difference in size so for next time I will either use a bigger bottom pan size and double the cake mix or half the top cake mix and use a smaller pan for the top.  I would not recommend using confetti cake when working with fondant, it has a tendency to fall apart; next time I would use a white or chocolate mix.  I’m sure there are a few avid bakers that would shake their heads at using boxed mixes but I was looking for an easier cake on limited time.

After the cakes cooled on a wire rack, I iced the bottom cake with a even layer of frosting to allow the fondant to stick to, smoothing the fondant in place before taking a sharp knife to cut off the excess around the bottom.  I placed the second cake centered on top of the bottom fondant covered cake, iced and smoothing fondant as I did on the bottom half and cut the excess off around the bottom of the cake.  Afterwards, I decorated the cake with the flower and rope detailing, using edible silver candies.

Marshmallow Fondant Recipe

 

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Author: Stacey Martin

Recipe type: Marshmallow Fondant, dessert, baking

Ingredients

• 4 cups miniature marshmallows (or half of a 16-ounce bag)
• 4 cups icing sugar, extra for dusting
• 2 tbsp water
• Food colouring and or flavoured extracts

Instructions

1. Microwave your marshmallows and the water in a large bowl on high for 1 minute, or until the marshmallows are puff.
2. Using a rubber spatula stir the marshmallows until they are smooth. If some marshmallows are not melted, return to the microwave for about 30 seconds. Add any food colouring or flavouring into the melted marshmallows at this point, if you prefer, and stir until uniform in colour. Keep in mind, adding these now will make your while batch one colour and/or flavour.
3. Stir in the icing sugar until it is almost impossible to stir anymore.
4. Dust your counter/working area with extra icing sugar before scraping the marshmallow mixture out onto the area. The mixture will still be sticky so ddust your hands with icing sugar and start kneading the mixture just like you would any other dough. A word of advice, you will need to add more icing sugar so the fondant becomes no longer too sticky to work with, a smooth consistency but if you add too much sugar you will make it too stiff.
5. At this point, you can section off the batch into smaller amounts where you can knead in different flavours or food colourings; if you choose to do this, knead the colour in until it is uniform/even. After you have your ball(or different balls of colour), you can then roll it out onto a dusted surface until it is thin enough not to break when lifting before covering cakes or cut out shapes, created flowers or whatever you want to do with it. Tip: The fondant tended to stick to my granite counter so after rolling it out for a bit, I would peel it off, dust the counter again and keep rolling. Once the fondant is a smooth ball, it is ready to be used. Wrap any extra fondant up in cling wrap for later use; it can be stored in a cool dry place for 2-3 months. You may need to work the dough after it sits; if it's too sticky, work in a little icing sugar or if it's too stiff, try microwaving it for a few seconds at a time before kneading it. If it's still too stiff, you can add a little bit of water and kneading it in.

Notes

It takes a little time to get the right consistency but overall I was very impressed at how easy this fondant was to make, it not only tastes great, it stores well for months to come.

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