A few weeks ago, when I was planning my cake for a school project, I wondered what the easiest way to make my cake look clean and professional without spending too much money on decorating supplies and tools.
I knew fondant was my best option to get the clean look I wanted, but this was something completely new to me. I had never tasted or worked with fondant before. And frankly, I was extremely intimidated.
I had always thought fondant was only for the professionals. This was not something I needed to be messing with, and had no need to learn. Wow…could I have been more wrong?! (Channeling my inner Chandler for any of you Friends fans out there!)
Well, I did a little research and found there is more than one way to make fondant. I chose the easy way.
This marshmallow fondant is very simple, fun, and inexpensive to make. It makes your cake look like it came straight from the display case of a professional bakery. And the best part is it is edible! It is not too pasty or gummy (as I’ve heard) other fondants can be.
Even though it is edible, it is extremely sweet and your teeth will probably hurt if you try to consume too much.
Homemade Marshmallow Fondant
- 1 – 16 oz package white mini marshmallows
- 2-5 tbsp water
- 8 cups of powdered sugar, sifted
- almond or vanilla extract (optional)
- food coloring (optional)
- 1/2 cup vegetable shortening (for your hands and the counter)
Yield: about 2 lbs of fondant
To Make the Fondant:
- Pour the entire bag of marshmallows into a microwave safe bowl.
- Add in (I recommend) 3 tbsp water and pop into the microwave for 1 minute.
- Remove the bowl, and stir. Add more water if necessary and continue to microwave for 30 second intervals until the marshmallows are fully melted. This will take about 2 1/2 minutes total.
- At this point I added in 1 tsp almond extract, and the necessary amount of food coloring to get the color that I needed for my cake. If you don’t want to flavor it or color it, skip this step.
- Fold in 6 cups of the powdered sugar.
- At this point you are going to want to generously grease your counter/workspace and hands. Then sprinkle 1 cup of the remaining powdered sugar over the greased area.
- Turn out the marshmallow mix onto your prepared work surface.
- Begin kneading your fondant. Grease/sugar your hands and surface to prevent the fondant from sticking to anything. Warning: this gets very messy!
- If your fondant is cracking or tearing easily, it is too dry and you need to add a small amount of water (about 1/2 tbsp at a time).
- Continue to knead until the fondant is smooth and elastic. This took me about 12 minutes, but it could take anywhere from 8-15.
Wilton suggested this for storing the fondant: “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.” – Wilton.com
And there you have it! A super simple and very professional fondant recipe. I hope this makes all your cake decorating dreams come true!