Marshmallow Fondant

Cakes and cupcakes are known for their aesthetic appeal, but creating them doesn’t have to be a complex task! Here, I present you with some simple pointers and creative concepts for working with fondant.

The Definition of Fondant

Fondant is a thick mixture utilized as an icing to embellish cakes and cupcakes. It comprises sugar, corn syrup, and water, and can be customized with various colors and flavors. Unlike regular icing or frosting, fondant imparts a flawlessly smooth surface to your baked delights, serving as an ideal canvas for stunning, enjoyable, and delectable decorations.

Preparing Fondant

Preparing your own fondant at home is not only rapid and straightforward, but homemade versions also offer a superior taste compared to most store-bought alternatives! While the specific steps may vary depending on the recipe you choose, rest assured that all the ones I have personally attempted are uncomplicated and easy to follow!

An Effortless Fondant Recipe

Crafting your own fondant is simpler than you might imagine, and it proves to be a more cost-effective option, particularly when dealing with large cakes! HERE you will find our preferred recipe, complete with a video showcasing the entire process.

Where to Purchase Fondant + Useful Tools

I have procured all these items from local craft stores, but for your convenience, I have provided some links to Amazon below, so you can easily identify the exact items I am referring to.

Rolled Fondant, available in various colors. I personally favor the Satin Ice Brand.
Ball Tool
Rolling Pin

Small Paint Brush
Small Round Cutters, as well as other cutter shapes of your choice
Shaping Foam

Disco Dust
Sugar Syrup (To prepare, boil 2 cups of sugar and one cup of water on the stove, stirring continuously until it reaches a boiling point and the sugar fully dissolves. Remove from heat. This syrup can be used to adhere pieces of fondant together and to brush onto the fondant surface, allowing the disco dust and sprinkles to stick.)

Coloring Fondant

While pre-tinted versions are available in numerous shades at stores, coloring your own fondant is a simple task! Here are a few helpful tips:

It is crucial to tint a sufficient amount in a single batch for your entire project, as achieving an exact shade match can be quite challenging if you have to return and tint more.

Wearing food-safe gloves is highly recommended unless you desire stained hands.

When aiming for dark colors such as black, brown, or red, utilize food coloring paste… and don’t be afraid to use a generous amount!

To prevent color fading, keep your decorated cake away from direct sunlight.

How to Color Fondant

Roll the fondant into a ball and knead it until it becomes soft and pliable.

Take a toothpick and dip it into the coloring, then insert the toothpick into the fondant ball at multiple spots. Continue kneading to evenly distribute the color.

If necessary, add a bit more coloring until you achieve the desired shade.

How to Enhance the Flavor of Fondant

The process of flavoring your fondant is similar to coloring it. You can simply incorporate food flavors and extracts such as vanilla, almond, butter, or even candy flavorings. However, exercise caution not to add an excessive amount of flavoring as it may overpower the taste of the cake.

Creating Basic Fondant Shapes

For crafting simple shape cutouts, follow these steps:

Take a small portion of fondant and roll it out to approximately 1/8″ thickness.
Utilize your cutters to create desired shapes, then place them on a sheet of wax paper and allow them to dry overnight.

To add a touch of sparkle to your shapes, lightly apply sugar syrup using a paintbrush and sprinkle a dash of rainbow disco dust.

Marshmallow Fondant

Many individuals would concur that homemade marshmallow fondant possesses a superior taste compared to other recipes. Why is that the case? It’s due to the fact that the mini marshmallows used already contain a delectable vanilla flavor that is challenging to replicate using other standard recipe ingredients.

What makes this recipe particularly appealing:

Affordability: Store-bought fondant can be quite expensive, but this fondant recipe costs only about $2 per batch (which yields around 3 pounds of fondant)!

Swiftness: It takes merely about 10 minutes to prepare homemade fondant!
Texture: This fondant boasts a flawlessly smooth and pliable consistency, and you can customize it with any color of your preference. It is ideal for adorning cakes!

Instructions for Making Marshmallow Fondant:

Microwave Method: Place marshmallows and water in a microwave-safe bowl, then heat in the microwave.

Mix in Powdered Sugar: Grease your hands with shortening and use them to combine the melted marshmallow mixture with powdered sugar.
Kneading: Generously grease your hands and the counter with shortening. Transfer the marshmallow mixture onto the counter and knead it as you would dough. Add more powdered sugar as necessary, and re-grease your hands and the counter as needed until the dough becomes smooth and soft.
Coloring (if desired) and Rolling Out: Roll out the fondant thinly (about ⅛ inch thick) for cake covering or crafting decorations.

Determining the Amount of Fondant Required to Cover Your Cake:

This recipe yields approximately 3 pounds (48 oz) of fondant. Refer to the conversion chart below to determine the quantity of fondant needed for your cake.

Instructions for Coloring and Storing:

To Color: Incorporate a small amount of icing color into your desired quantity of fondant. Knead the fondant with your hands until the color is evenly distributed (wearing plastic gloves is recommended). Add more color as needed until the desired shade is achieved.
To Store: Apply a thin layer of shortening to the homemade marshmallow fondant, then tightly wrap it with plastic wrap. Place it in a resealable bag, ensuring to squeeze out all the air. It will stay fresh in the refrigerator for up to 2 months.

Recipe Variations:

Stovetop Method Instead of Microwave: Combine water and marshmallows in a small saucepan over medium heat. Stir well until melted. Remove from heat and mix in powdered sugar.
Substituting Large Marshmallows: If using large marshmallows, replace them with a 16 oz. bag. Follow the instructions precisely, adjusting the amount of water and/or powdered sugar in step 6 to achieve the desired consistency for a smooth dough.
Using a Stand Mixer: If you prefer not to knead the dough by hand, a stand mixer with a dough hook can be employed. Begin by greasing the bowl and the hook with shortening. Lightly dust the bowl with powdered sugar. Add marshmallows and gradually incorporate the remaining powdered sugar (around ½ cup at a time), mixing thoroughly after each addition.

Simple Marshmallow Fondant Recipe

Experience the delight of creating your own delectable marshmallow fondant with this straightforward recipe. With a mere four ingredients, it’s both budget-friendly and effortlessly prepared, making it ideal for all your imaginative cake decorating endeavors. And the best part? It’s absolutely scrumptious!

Required Ingredients:

1 package of mini marshmallows (16 ounces or approximately 8 ½ cups)
2-5 tablespoons of water

8 cups of powdered sugar
1/3 cup of vegetable shortening

Directions:

In a large microwave-safe bowl, combine the marshmallows and 2 tablespoons of water.

Microwave the mixture on high for 30 seconds, then stir until thoroughly combined. Continue microwaving in 30-second intervals until the marshmallows have melted completely and the mixture is smooth.
Place around 5 cups of powdered sugar on top of the melted marshmallow mixture and gently fold it in.
Generously grease your hands and the counter with shortening. Transfer the marshmallow mixture to the counter and knead it, just like you would knead dough.

Gradually add more confectioners’ sugar as needed and remember to re-grease your hands and the counter whenever necessary.
If the marshmallow fondant becomes too dry and starts tearing easily, it requires more moisture. Add water gradually, about ½ tablespoon at a time, and continue kneading until the fondant forms a firm, smooth, elastic ball that stretches without tearing.

Additional Information:

Yield: This recipe produces approximately 3 pounds (48 oz) of fondant. To determine how much fondant you need to cover your cake, refer to the helpful conversion chart provided.

Coloring Instructions: For your desired amount of fondant, add a small amount of icing color. Using your hands (it’s recommended to wear plastic gloves), knead the fondant until the color is evenly distributed. Add more coloring as necessary to achieve the desired hue.

Storage Instructions: Apply a thin layer of shortening to coat the fondant, tightly wrap it with plastic wrap, and place it in a resealable bag while squeezing out all the air. Stored in the refrigerator, it will remain fresh for up to 2 months.

Variations:

Stovetop Method: If you prefer not to use a microwave, you can utilize a small saucepan over medium heat. Combine the water and marshmallows, stirring until melted. Remove from heat and mix in the powdered sugar.

Substituting Large Marshmallows: Should you choose to substitute large marshmallows, replace them with a 16 oz. bag. Follow the directions precisely, adjusting the amount of water and/or powdered sugar in step 6 until you achieve the desired consistency of a smooth dough.

Using a Stand Mixer: If you prefer not to knead the dough by hand, a stand mixer with a dough hook can be employed. Remember to grease both the bowl and the hook with shortening beforehand. Dust the bowl gently with powdered sugar. Gradually add marshmallows and the remaining powdered sugar (about ½ cup at a time), ensuring you mix well between each addition.

Nutritional Information:

Calories: 2890kcal

Carbohydrates: 663g
Protein: 4g
Fat: 35g

Saturated Fat: 9g
Polyunsaturated Fat: 10g
Monounsaturated Fat: 14g

Trans Fat: 5g
Sodium: 193mg
Potassium: 21mg

Fiber: 0.2g
Sugar: 600g
Calcium: 12mg

Iron: 1mg

Wishing you a delightful baking experience!