Marshmallow Fondant

Happy Independence Day!  It's the Fourth of July!  I hope your day is filled with a yummy breakfast {Grandma Glade's buttermilk pancakes with blueberry syrup would be great} and lots of firework viewing!

Remember the Superman Birthday Cake?  It was the first time I tried to make and use fondant for a frosting.  Cake decorators use fondant to get a fabulous smooth look for their frosting--it's like a thick sugar dough you can roll out and work with.  It's great to make fabulous decorations and embellishments for cakes, cupcakes, or cookies.  
simple star shaped fondant topper for a festive cupcake
I've seen tons of pictures of fondant cakes, but haven't ever worked with it before.  You can buy it ready-made from the store.  But, I've heard that it doesn't taste very good and can get pricey if you need a lot.  

I have a cake decorator friend {check out her website!} who shared the recipe she uses for Marshmallow Fondant.  She found the recipe on The Diary of a Cake Stylist.  {The comments on The Diary of a Cake Stylist's fondant post were very helpful--the author responded to comments and answered a lot of questions.  If you're new to making Marshmallow Fondant, like me, you may want to read them!}

Marshmallow Fondant
1 lb. of mini marshmallows (easier to melt)
1 tsp. clear vanilla extract
1 tsp. no color butter flavor 
2 Tbsp. of water
2 lbs. of powdered sugar (about 7 ½ cups)
corn starch (used as needed when working with the fondant)
A little bit of shortening

Instructions:
  1. Grease a large microwaveable bowl with shortening. Add all mini marshmallows, clear vanilla, butter flavoring, and water. 
  2. Microwave for 60 seconds. Remove from microwave and stir until completely melted with fork. 
  3. If all the mini marshmallows don't melt after stirring return to microwave for 30 seconds and stir (repeat in intervals if necessary).
  4. Add the powdered sugar gradually (you might not need all the sugar) and process in a heavy duty stand mixer or Bosch mixer at low speed until well incorporated, then increase speed. (If you don't have a stand mixer, mix with fork until well incorporated then knead by hand.)
  5. To knead by hand--powder surface with powder sugar then knead marshmallow mix.  (Be careful, it might be hot at this point so knead with fork until it cools down a bit. You can grease your hands if you like to avoid marshmallow sticking to your hands). Knead for a few minutes.
  6. If the mix is too sticky, then add more sugar until it becomes firmer. 
  7. Shape it into a loaf (it will be a little bit soft at this point but don't worry). Wrap in plastic and cool for one hour (it will get firmer then).
  8. You can store in cool dry place or refrigerator (it will store for weeks).
this is half of a batch of the fondant--it makes quite a bit!
 TIPS
  • Roll marshmallow fondant (MMF) same day you made it when a little warm to get a really thin rolled fondant.
  • Let refrigerated fondant sit for a while at room temperature before use.  You can speed the process by microwaving the fondant for 10 seconds and knead again.
  • If it is too dry when you knead your fondant, add water and knead again. 
  • From my friend Amy: I always microwave it for about 20 seconds before rolling it out or adding food colors.  It makes the fondant much easier to work with.
  • It is best to prepare the fondant ahead of time. 
  • According to some comments on the source blog this fondant doesn’t work well if it’s put on a cake and then chilled or frozen.  Just store the finished cake at room temperature.  But, you can make fondant decorations ahead of time and place them on a cake when needed.
  • My MMF was still bit sticky so I just worked in some more powdered sugar--you could also use corn starch.  I didn't have a non-stick fondant mat so I also greased my counter with a tiny bit of shortening so it wouldn't stick.   
  • There are lots of fondant tools available in the cake decorating section of a store.  I bought a fondant rolling pin--it was very helpful.  
  • My kids all loved the taste of this fondant.  No peeling this off and throwing it away!

Comments

  1. Thanks for the recipe and tutorial! What a cute cupcake, and that was a spectacular birthday cake. Happy Fourth of July!

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  2. i'm excited to try this fondant out. i've worked with wilton fondant (you can buy it at joann's or michael's with coupons for a little bit cheaper, i've also seen it at some walmarts). it definitely is not tasty, usually people just peel it off before eating! i'd love to have some tasty fondant.

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  3. Robin, if you try it you'll have to let me know how it turns out! :) If you follow the links the tips were very helpful. Good luck!

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