Fondant, that O’ so yum, sugar filled stuff that covers the cake! It not only creates a flawless surface, but it complements the taste of the cake in a perfect way!
You can purchase fondant from many different companies, but from a personal preference I prefer to make my own. So that brings us to the wonderful sqooshy squishy marshmallows, and who doesn’t love marshmallows… or marshmallows on top of a cake!? UHHM SAID NO ONE EVER!!! So let’s get started.
What you will need:
- large microwavable bowl
- large freezer bag
- 12 cups of quality mini marshmallows
- 6-8 cups of quality sifted icing sugar
- 4 tbsp. water
- spatula or large spoon
Melty Melty Melty……..
Add the 12 cups of marshmallows into your bowl, (basically 1 1/2 400gram bags) add 4 tbsp. of water and combine. Melt the marshmallows in the microwave for 40-60 second intervals, 3-4 times while thoroughly mixing in between. The mixture will be light and airy, make sure it is whipped until there are no lumps. This would be a great time to add any color if you are looking to have a large batch of colored fondant, much easier than kneading it in once it has hardened! (pssst, if you own an airbrush you can totally cheat and use white fondant as your base and color it as you go)
Getcha’ stir on
Let the mixture cool for 5-10 minutes. Once cooled, slowly add 3 cups of icing sugar one at a time, thoroughly stirring. Tip; If you are using icing sugar that comes in the bulk sized bags, it will need to be sifted. The small bags are good to go!) The mixture will be sticky, once you have 3 cups mixed in it will start forming into a ball in a bowl… a goo ball may I say- this is when it is ready to plop on the counter. ICING SUGAR covered counter, sift roughly 1-2 cups onto your surface. If your arm is already burning, you might want to start lifting weights while your cakes bake, cuz this is just the start of your fondant makn’ muscles.
Let the icing sugar powder clouds begin…
Empty the entire bowl onto your powdered surface, coat your hands with Crisco® which will prevent the marshmallow mixture from sticking to your hands. Start kneading, add an additional 2-3 cups of icing sugar and continue kneading, also adding more lard to your hands as needed. This may take anywhere from 15-20 minutes of kneading until it forms into a firm ball. It will still feel soft when you have finished, do not keep adding additional icing sugar- it will become harder, but once set it will be very dry and not pliable to work with.
Once you have your finished ball, give it a light coating of the Crisco®, and place it into a large freezer bag and place in the fridge for up to 2 hours or overnight. Take it out of the fridge and let it come to room temp before use, or you can place it in the microwave to quickly soften it- but not too long, or you will be back to the goo ball! Lightly knead it before applying it to your cakes to prevent any air bubbles from forming.
Believe it or not, it took me a very long time to perfect this! Certain little uh oh’s or oh no’s can completely ruin this!! check out my tips below.
- Don’t add extra water, this will result in having to add more icing sugar and it will turn out like a paste.
- Don’t overheat!!! the 40-60 second intervals are very important, if heated for a long amount of time the marshmallows will get too hot which will cause little chunks of hardened marshmallows in your fondant.
- Always keep in a sealed bag! This fondant can keep fresh for months if it is sealed properly.
- Always knead before use, nothing is worse than air bubbles everywhere..then some lovely pin holes to add!