First remember that this fondant is placed over an already iced cake that has been iced as smooth as possible. Most cooks use buttercreme icing, but to speed things up I just use store bought icing.
· 1 package (16 ounces) white mini marshmallows
· 2-5 tablespoons water
· 2 tsp white vanilla or other flavoring (not necessary to the success of the fondant)
· 2 pounds (about 7- 8 cups) sifted confectioners' sugar
· 1/2 cup solid vegetable shortening
Makes: About 2 pounds marshmallow fondant.
Microwave the marshmallows and water for about 20 seconds.
Take out and stir with spoon and put back in microwave for 10 seconds more if lots of the marshmallows haven’t melted.
Add vanilla if desired.
Add the sugar and mix and fold until all is incorporated and it is no longer sticky.
You will be using the vegetable shortening to grease your hands and the kneading surface. Remove from the bowl and knead until all the sugar is incorporated usually 5 to 10 minutes. Use a fondant roller or a regular rolling pin and roll out as thin as you want your fondant to be. If you have taken care to get your buttercreame icing super smooth, you can make your fondant very thin. This type of fondant is cheaper and easier to work with plus it has a great taste. After you roll out your fondant in a circle as thin as you like and have taken care to measure the diameter of your cake and know you have your circle large enough, you can fold your fondant over your rolling pin and then place over your cake and smooth down. There are several videos on the internet that show how to do this easily so if it’s your first time, watch a couple and you will be a pro your first time. If you have ever worked with play-doh you can work with this fondant. It will have the same consistency.