Have you ever seen a fondant covered cake and wished you could make a cake like that, maybe for your daughter's birthday? Well, wish no more. Making cake fondant from scratch couldn't be simpler, even for a beginner in cake decorating. One type is marshmallow fondant, and this creamy, smooth covering tastes just like it looks: delicious. For very little money and time, you can surprise your loved ones with a cake so professional looking they'll think it came from a bakery.
- Skill level:
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Things you need
- 454gr. bag miniature marshmallows
- 2 tbsp water
- 2 tsp vanilla
- 0.907kg. bag confectioner's sugar
- Large mixing bowl
- Microwaveable glass bowl
- Cling film
Prepare the bowls. Grease both the glass bowl and the mixing bowl with shortening. This will help keep the fondant from sticking to your fingers and the bowls.
Melt the marshmallows. Pour the bag of miniature marshmallows, water and vanilla into the greased glass bowl and put in the microwave. You can use a 454gr. bag of regular size marshmallows instead of the miniature ones. Heat for 60 seconds on high and then stir the marshmallow mixture together to see whether there are any lumps. You'll know the mixture is done when the melted marshmallows are smooth and free of lumps.
Put the confectioner's sugar in the mixing bowl. Pour half of the bag into the greased mixing bowl and make a small well in the middle of the sugar. Pour the entire bowl of melted marshmallows into the well you made in the sugar. Stir all of it together until the marshmallows and sugar are well mixed. The mixture will be thick but still drip off your spoon a little.
Add the rest of the confectioner's sugar. Pour the other half of the bag of confectioner's sugar into the bowl and mix it in. Mix the fondant until it becomes too thick to stir.
Knead the fondant. Sprinkle some confectioner's sugar on a clean, flat area and turn your fondant out onto to it. Either dust your hands with the sugar or grease them and start kneading the fondant. Knead the fondant until all of the confectioner's sugar has been incorporated and it's not grainy anymore, but smooth throughout.
Seal until ready to use. Wrap the fondant in cling film until you are ready to use it. This will help keep the fondant from drying out.
Tips and warnings
- To turn your fondant another colour, add about 3 drops of food colouring to the melted marshmallows, before adding the sugar. Remember that the colour will lighten when adding the confectioner's sugar.