Monday, April 6, 2009

Marshmallow Fondant

I am always impressed by those elegant fondant know, the ones that look all modern and sleek. And after watching Duff and his cakerators use fondant on everything, I really wanted to give it a try. I heard that the pre-made fondant tastes pretty bad, so I found this easy recipe all over the's simple and cheap! It cost about $3 for the whole batch, which should be enough to cover a whole cake and decorate it too. It was a little messy, but not that complicated. The fondant is held in place by frosting underneath.

This is my very first try with fondant. The Easter cupcakes were for the Annual Mom's Club Easter Egg Hunt Party we attended today. Good times!

1 lb. bag mini marshmallow
2 T. water
2 lb. bag of powdered sugar
Crisco to prevent sticking

Dump all marshmallows and water in microwave safe bowl. Put in the microwave for 30 seconds, stir, back in microwave for 30 seconds more, stir again, and continue doing this until melted. It usually takes about 2 minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.

Now grease your hands generously (palms, backs, and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. Start kneading like you would bread dough. You will immediately see why you have greased your hands. Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking. Add water or sugar as needed to get the right consistency. It may take up to 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.

Cover the ball with a thin layer of Crisco and wrap in plastic wrap. Put in the fridge until you are ready to use. It should last at least a week in the fridge. When you are ready to use, microwave for 10-15 seconds and then add your food coloring, if desired. Knead and roll out on a greased surface (again).

I used a canned frosting to stick mine on, since the tops of my cupcakes were flat. To wrap an entire cake, I would use buttercream underneath the wrap and then if you are decorating the sides, use a Royal Icing that will dry hard, so your pretty little flowers will not slide off (thanks for the tip, Jill!). Most of all, have fun! If you like to play with play-doh with your kids, this will be right up your alley.


David said...

They look great, how'd they taste?

Erin said...

Gorgeous! Perhaps I'll try this! I too want to know how it tasted.

Deanna S. said...

Thanks! It tasted pretty good, extra sweet marshmallow dough. I wouldn't eat a whole lot of it, but definitely edible.

Naomi said...

I just found your blog and am a member of the Mom's club...and I had eaten one of these at the Easter party. These cupcakes were so good that I still remember them (though I don't think I knew who made them back then)! Deanna, you did a great job. They looked so beautiful and they were very very tasty!