Fondant will give your cake that smooth, desirable finish commonly seen on wedding and other high-end cakes. It is also a highly durable way to cover a cake, as it will harden when sitting out without drying out. The down side has always been the taste, or lack thereof. Unlike traditional fondant, based on gelatin, glycerine, and glucose, marshmallows are the core ingredient of this fondant and give it a much better taste.
- 1 large package (16 oz) mini marshmallows
- 2 tbsp water
- 2 lbs (8 cups) powdered (confectioner’s) sugar
- 1/2 cup vegetable shortening
This recipe makes approximately 2 pounds of marshmallow fondant. That is more than enough to cover a standard 9 inch cake as well as make some decorations or toppers. I also suggest making the fondant a day ahead of time. Trust me, it will save you a lot of headaches to allow yourself the extra time.
The first step is to place the entire bag of marshmallows and 2 tablespoons of water in a large microwave-safe bowl.
Microwave on high for 30 seconds. Then remove the bowl and stir. Repeat this step until the mixture is fully melted and smooth. This should take around 2 1/2 to 3 minutes.
Pour 1 cup of the powdered sugar into the melted marshmallows and fold it into the mixture. Repeat this step until you have used about 3/4 of your powdered sugar. At this point you can add food coloring if you want to color the entire batch. If you are making several different colors from the same batch, you can add this later.
Next you’ll want to grease your hands and the counter where you will be working with the shortening. This is an important step to keep the fondant from sticking. Now roll the fondant out onto the counter and begin kneading it like dough. As you are kneading the fondant, continue adding small amounts of powdered sugar until the fondant is only slightly sticky. If the fondant is tearing easily, sprinkle a few drops of water on the mixture and continue kneading.
If you still need to color your fondant, separate the batch out depending on how much you need. Add a few drops of gel food coloring and fold the fondant over on itself. Now knead the fondant until it is well mixed. The color will streak at first, but the longer you knead, the more evenly the color will spread.
If you need to make it darker, continue adding small amounts of food coloring until you reach the desired color.
If you are trying to make a dark color, such as the blue pictured below, you will have to add a pretty good amount of food coloring, and this will increase the stickiness of your fondant. So once you reach the desired color, add some more powdered sugar to correct for the liquid of the food coloring.
Now we are ready to store the fondant. Coat the fondant with shortening and wrap it in plastic. The place that plastic in a plastic bag and push out as much of the air as you can. This method will prevent air from drying out and hardening the fondant while it is stored.
Place the fondant in the refrigerator and it can be stored for up to 2 weeks prior to use. Our next post will look at using the fondant, including covering a cake and creating simple fondant decorations.