How to Make Marshmallow Fondant

Television shows and culinary demonstrations dedicated to professionally decorating cakes have grown in popularity. Many home bakers want to try to recreate the looks of elaborate cakes, complete with materials professional bakers use, including fondant.

Fondant is a type of sugar frosting or covering used on cakes. In its pure form, fondant is white. However, it can be tinted to any color to create spectacular cake creations. It even can be molded into figurines or other shapes for more appeal. Most of the fondant used on cakes is rolled fondant, or a dry, firm fondant that is rolled out and smoothed over the cake.

Fondant is sold in many craft and bake shops and can be expensive when compared to royal icing, butter cream or generic frosting. Fondant is very mild in flavor and doesn't taste particularly good. Some chefs choose to flavor the fondant, but many others use the fondant only for looks and then the covering is peeled back before the cake is enjoyed.

A fondant that tastes good can be made relatively easily from a few ingredients, including marshmallows.

Marshmallow Fondant

16 ounces mini marshmallows

4 tablespoons water

2 pounds powdered sugar, sifted

Shortening

1. Dip a paper towel or cloth into the shortening and grease all of the items you will be using to make the fondant. These can include a mixing bowl, a stand mixer dough hook and bowl, spoons, a plastic bowl for melting the marshmallows, your work surface and your hands.

2. Pour marshmallows into a greased plastic bowl. Add the water and microwave 1 to 2 minutes until the marshmallows are melted. Stir to incorporate any unmelted marshmallows.

3. Stand mixer method: Put three-quarters of the sifted sugar into the bowl and add all of the marshmallows. Mix on low until the sugar is incorporated. Touch the fondant with your fingertips. Add more sugar gradually until the fondant is no longer sticky and more firm.

4. Hand-kneading method: Knead the sugar and the marshmallows together with greased hands until the fondant is firm and not too sticky.

5. Wrap the fondant in plastic wrap and let sit for a few hours to firm up a little more.

6. Knead the fondant to soften before using on a cake. You also can knead in coloring at this point. If you want the fondant to be all the same color, you can add the coloring to the stand mixer while doing the initial kneading.

7. Roll out and cover the cake or shape the fondant for your own pastry creations.