Marshmallow Fondant

Fondant is a sugar paste used in cake decorating. By itself, it makes an absolutely satin smooth finish. Mixed with gum paste, it can be molded like clay into edible 3D figures. Most people aren't crazy about the taste of fondant, so buttercream is usually spread underneath it (it also helps it adhere). Marshmallow fondant, though, is quite good - it tastes like marshmallow, unsurprisingly.

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It's also fun to make! It starts as a messy glop of melted marshmallows and confectioner's sugar, and after some kneading it becomes impeccably smooth and blindingly white.

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For Ben's 4th birthday, I made a puppy out of equal parts gum paste and marshmallow fondant. I told him he could eat the puppy at his party, and he ate almost the whole thing! You can see all the messy mistakes that reveal my amateur status - I'm no Cake Boss! But he absolutely loved the puppy that bears a passing resemblance to our dog Lucy, so I was happy.

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Marshmallow Fondant

16 oz. white mini marshmallows

2 T. water

2 lbs. confectioner's sugar

1/2 cup Crisco (put in a separate bowl)

Melt marshmallows and 2 tablespoons of water in a microwave. Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted.

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It usually takes about 2 ½ minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.

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Now grease your hands with the Crisco - palms, backs and in between fingers, then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle.

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Start kneading like you would bread dough.

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Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more.

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Re-grease your hands and counter when the fondant is sticking. If the mix is tearing easily, it is to dry, so add water (about ½ tablespoon at a time then knead it in). It usually takes about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.

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It's best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.
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Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic- type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible. Fondant will hold very well in the refrigerator for weeks.