Real Recipes From Real Home Cooks ®

marshmallow fondant

(3 ratings)
Recipe by
Gail Herbest
Bangor, ME

I found this recipe on another site a long time ago but never dared make it because I am not a "cake decorator" finally decided to give it a try, Boy I'm sure glad I did , it was fun and easy, Ive added the picture here,using a strawberry cake I left it white and added butter cream frosting also flavored with strawberry. It is not something I would make for every cake but it has so many possibilities with shapes and colors I just had to share, as you can see by the picture I'm also not a photographer.

(3 ratings)
yield 1 9x13 or 2 layer cake

Ingredients For marshmallow fondant

  • 1/4 c
    butter (for your hands)
  • 1 pkg
    16 oz miniature marshmallows
  • 4 Tbsp
  • 1 Tbsp
  • 2 lb
    confectioners' sugar

How To Make marshmallow fondant

  • 1
    Place butter in small bowl and set aside
  • 2
    Place marshmallows in a large micro-wave safe bowl and microwave on high for 30 seconds to one minute (my time was about 45 sec)to start melting the marshmallows.carefully stir the water and vanilla and stir until smooth. transfer mixture to your mixing bowl. slowly beat in confectionay sugar, one cup at a time until you have a sticky dough. reserve on cup of the powdered sugar for kneading. The dough will be very stiff
  • 3
    Rub your hands with a bit of the butter and on a flat surface that has been dusted with powdered sugar begin kneading the dough, as you knead the dough will become workable and pliable, continue to knead until the fondant is no longer sticky, adding powdered sugar to surface and buttering hands as needed, this takes about 5-10 minutes
  • 4
    form the fondant into a ball and wrap tightly in plastic wrap, and refrigerate over night.
  • 5
    To use: allow fondant to come to room temperature. roll it out on a flat surface dusted with powdered sugar, keeping the shape you need for your cake. Make sure you roll it larger than your cake.
  • 6
    To use, on a completley cooled cake brush off any crumbs, with a light coating frost top, middle and sides with regular frosting (your choice)you will want this to be a smooth surface, this helps the fondant stick to the cake. carefully lift the flattened rolled fondant over the cake and smooth with your hands or a fondant roller ( I used my hands and had no problem)smooth by lifting any areas that have wrinkles or bubbles.cut excess fondant off at the bottom of the cake using a pizza cutter. I then used a serrated dough cutter and made strips of fondant and pressed against the bottom of my cake to hide any rough edges. then decorated it with strawberry butter cream frosting.
  • 7
    ****Just a few tips, I did not color my fondant but if you add food coloring I understand that the gel or powdered form work best for intense colors and that this should be added with the first few cups of powdered sugar or with the melted marshmallows vanilla and water to insure even color. I also mixed mine with my kitchen aid mixer so it was easy, the dough is very thick so I'm not sure how a small hand held mixer would fare. The only thing I would do different is to frost my cake with a bit more frosting for added taste and also roll my fondant s little thinner before placing on my cake. You can also use any left over fondant to roll out and cut into shapes place on cake using a dab of the regular frosting

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