Marshmallow Fondant

I've been wanting to decorate a cake with fondant for such a long time, but I've been completely intimidated.  Not only was I intimidated by the actual act of rolling and using the fondant, I knew I wanted to make my own because store bought fondant doesn't have the best taste in the world so I was a little nervous about the whole ordeal.  With the exception of one mistake on my part making and decorating with fondant proved to be SO EASY for me.  Really, you just need 3-4 simple ingredients and that's all so honestly I'm not so sure why I was freaking out.  

All of the recipes, blog posts, etc. that I'd read said to make sure to liberally grease your hands and counter top with Vegetable Shortening before kneading and rolling out the fondant.  Well, I guess my definition of liberal wasn't enough so that was my one minor error.  The fondant was sticking to the counter top something crazy.  I did end up greasing over the stuck fondant, basically saying "ah, whatever" and that seemed to work.  Because of my {brilliance} cleanup wasn't too easy, but now I know for future reference! 

I did decide that my first foray in to fondant should be simple, and I opted to cover the cake I was decorating in buttercream and decorate with fondant cutouts.  Rolling out the fondant and cutting it was as easy as sugar cookies, only without baking!  Tinting the fondant wasn't too difficult either - which is another thing I was nervous about.  I just thought because of how stiff fondant can be I would have a rough time kneading the coloring in but it really wasn't any more difficult that kneading the fondant to begin with.  

Now that I know I'm not inept at fondant next I need to try decorating the whole cake with fondant!  Off to look for an excuse now....

Marshmallow Fondant
Ingredients:
1 package (16 ounces) white mini marshmallows (use a good quality brand)
2-5 tablespoons water
2 pounds (about 8 cups) sifted confectioners' sugar
1/2 cup solid vegetable shortening
Makes: About 2 pounds marshmallow fondant

Instructions:
Place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes).

Place 3/4 of the confectioners' sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Flavoring can be added at this point if desired.

Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional confectioners' sugar and re-greasing hands and counter so the fondant doesn't stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.

It's best to allow Marshmallow Fondant to sit, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will keep well in refrigerator for several weeks.

When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out fondant 1/8 in. thick.

To color fondant: If you need to tint the entire batch of fondant, add a little icing color to the melted marshmallow mixture before adding confectioners' sugar. For smaller amounts of tinted fondant, add icing color to portions of fondant as needed.

** A lot of people have asked me how I got the vibrant buttercream frosting color - I used a mixture of Wilton Color Gels in Leaf Green and Sky Blue.  The color is PERFECT for fun spring and summer cakes and would be AWESOME for shower cakes of any kind.  I love bright and fun over pastel if given the opportunity!

Source: Wilton