The last time I worked with fondant was a few years ago when I took a Wilton decorating class and while I did like the polish look fondant gave the cake I ultimately didn’t like working with it and more so didn’t like the taste of it. In the very near future (next week) I am planning on making a birthday cake that will look much better covered with fondant as opposed to frosting so I decided to try making Marshmallow Fondant ahead of time to see how the whole process will go. I am very much a planner and like knowing how to tackle a project as opposed to jumping in and trying to fix the bumps along the way. So, all you essentially need to make the fondant is mini marshmallows and confectioners’ sugar. You also need a few tablespoons of water and shortening which you use to grease your hands and countertop when you knead the fondant.
First I melted approximately 8 oz. of marshmallows with a tablespoon of water in the microwave at 30 second intervals. Stirring the marshmallows after each 30 second burst.
Once the marshmallows were melted I added in some gel based good coloring – I picked green because it was the first one I grabbed that was already open – and about 2 1/2 cups of the confectioners’ sugar, which I had sifted, and folded the three ingredients together.
Next I dumped the mixture onto my shortening covered countertop and kneaded it as though I was kneading bread incorporating about another cup of the confectioners’ sugar into the fondant. I knew it was “ready” once it was pliable and didn’t tear when I stretched it. Having worked with store bought fondant before I more or less knew when it was ready. You don’t want the fondant to be too dry and you also don’t want it to be too rubbery. Remember you will be rolling this out and covering a cake with it. Once I felt that it was ready I formed the fondant into a ball, coated it with a thin layer of shortening, and wrapped it in plastic wrap, put it inside of a Ziploc bag and then placed it in the refrigerator. Now, some recipes I came across didn’t mention putting it in the fridge but I opted to do so. I figured it wouldn’t hurt it at all since it was covered fairly well.
I only intended to leave it in the fridge overnight but I ended up leaving it in there for four days, which I am happy I did. Now I know for sure that the fondant can be made quite a few days in advance of me using it. I took the fondant out of the fridge early in the morning so it could come to room temperature by the time I was going to use it. Following that I warmed it in the microwave for two five-second bursts so that it would be easier to work with. Now I was ready to roll it out.
Since I was covering a 6-inch cake that was about 4-inches high I knew I needed to roll out the fondant at least 14 inches.
Once I had it rolled out I wrapped it around the rolling pin…
And then rolled it over the cake.
I then trimmed the excess fondant off the bottom of the cake…
And then did a little test decorating. I brushed the edges of the cake with water and dusted it with shimmer powder – the outcome of which I wasn’t all that thrilled with – and then I soaked a ribbon in water, squeezed out the excess water and then wrapped it around the bottom of the cake and used double-sided tape to hold it together.
Overall I think I am set and have figured out all the little tricks to make sure when I work on said birthday cake I will be prepared. Oh, and yes this fondant definitely tastes better than store-bought fondant. I probably would be more thrilled with it if I liked marshmallows though! I used to like them but as I got older I just didn’t have the taste buds for them anymore.
Below is the recipe I followed to make the fondant, one thing to note, I halved the recipe (I used 8 ounces of marshmallows, 1 – 3 tablespoons of water and 1 pound of confectioners’ sugar)
Makes about 2 pounds
1 package (16 ounces) white mini marshmallows (use a good quality brand)
2-5 tablespoons water
2 pounds (about 8 cups) sifted confectioners’ sugar
1/2 cup solid vegetable shortening
1. To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes).
2. Place 3/4 of the confectioners’ sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Flavoring can be added at this point if desired. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional confectioners’ sugar and re-greasing hands and counter so the fondant doesn’t stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.
3. It’s best to allow Marshmallow Fondant to sit, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will keep well in refrigerator for several weeks.
4. When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out fondant 1/8 in. thick.
5. To color fondant: If you need to tint the entire batch of fondant, add a little icing color to the melted marshmallow mixture before adding confectioners’ sugar. For smaller amounts of tinted fondant, add icing color to portions of fondant as needed.