Marshmallow Fondant

Who says that the Cake Boss is the only one who can use fondant to make custom cakes? With this recipe you can use fondant to cover your cakes to give them a fancier look! This is useful for those who don't have stores near them that sell fondant or even for people who don't like the taste of the store bought fondant. This recipe is simple but time consuming and will give your arms quite the workout.

Ingredients
16 oz white mini-marshmallows
2 -5 tbsp water


2 lbs Powdered Sugar
1/2 cup Shortening


Melt mashmallows in a double boiler  (place metal bowl in pot of boiling water if you don't have double boiler) and add 2 tbsp water. Stir until completely melted then remove from heat

Place 3/4 of the powdered sugar on the top of the melted marshmallow mix and grease your hands and working surface with shortening generously. Then dump the sugar/marshmallow mix on working surface

Knead the fondant. The fondant will be very sticky (which is why your hands should be greased). After kneading a bit, add the rest of the powdered sugar and continue to knead.

Grease your hands as needed and if you notice the fondant is dry/tearing, add water by 1/2 tsp and knead until you get proper consistency

It is best if you can let it sit, double wrapped, overnight. Prepare the fondant icing for storing by coating it with a good layer of shortening, wrap in plastic wrap and then put it in a Ziploc bag. Squeeze out as much air as possible. 

When ready to place fondant on the cake, roll out the fondant until it is thin (not too thin where it will rip). Once the fondant is rolled out apply a thin layer of icing on the cake to help the fondant adhere to the cake and then drape fondant over the cake.


Here's what the fondant should look like on the cake. (Don't mind my uneven cake I made it just for the fondant)