How To: Make Marshmallow Fondant
Ok. Fondant has a bad reputation... a reputation that, honestly, it doesn't have to deserve. When I was planning my wedding, the only thing I cared about with the cake was that it wasn't fondant. BUT, then my friend Sarah made an amazing cake with marshmallow fondant. It was fantastical! She put fondant on our final cakes for the first Wilton course, and I brought home the leftovers to eat like candy (in fact, I have some leftover fondant-candy in my fridge right now... Yummmm...). It looks great, tastes great, and once you get the learning curve out of the way, it's a lot easier to use than plain buttercream.
Here's a few things you need to know ahead of time:
- Make sure you have a glass bowl big enough for a pound of marshmallows, but small enough to go in your microwave! If you don't, it's no big deal (just split it in half), but it makes it a lot easier.
- Most recipes say you can make the fondant ahead of time, and it will keep in the fridge. We tried this, however, and it didn't work very well... It might work for making fondant shapes or whatnot, but you will want to make the fondant the same day you're ready to cover your cake.
- Speaking of your cake... You can make it the day before and put it in the fridge with a layer of dirty-icing on it (a layer of buttercream, smoothed a bit, for the fondant to stick to), but you're going to want to use a spray bottle to add a bit of moisture before putting the fondant on.
- Once you have your cake fondanted, you can't put it back in the fridge. You may feel a bit neutral about this bit of information, unless you decide to fill your cake with something that has to be refrigerated. If that's the case... Well... You'll have to either change your choice of filling, or fondant and decorate the cake the same day you're serving it (and hope there's no leftovers!). This is one area where marshmallow fondant is different from traditional fondant—traditional may taste like plastic, but it can go in the fridge.
- 2 lb powdered sugar
- 1 lb mini marshmallows (The recipe I found originally specified "good quality", but I used the cheapest the grocery store had and it was fine)
- 2 T water
- 1-2 t flavoring (vanilla is a good base, but lemon was fantastic. I bet raspberry, orange, etc would be equally addictive)
- Gel coloring, if you want colored fondant
- Put the marshmallows and water in a glass bowl and melt in the microwave for about 30 seconds. Take it out, stir, and return to the microwave for about 20-30 seconds (depending on the strength of your microwave... mine is a bit of a wimp).
- Once the marshmallows are completely melted, transfer to your mixing bowl and add in the flavorings. If you're coloring the entire batch, you'll also want to add in the color at this point, because it will be way easier to do it now. You have to mix it a tad darker than you want, but don't go too overboard—you can always add color later, but you can't take it away!
- Start the mixer, and add in powdered sugar bit by bit. By the time you add in all the sugar, your fondant might be kinda pebbley and dry looking, but once you start messing with it, it will be OK.
Next (read: In a couple weeks. Or a month. When I can get to it…), we will talk about what to actually do with your ball of delicious fondant once you have it made!