I’m no Martha. But I do love the look of a smooth fondant-covered cake. Although I love to bake, I’ve always been one to leave that part to the experts, until I came across this simple, smooth faux-fondant – made with marshmallows and icing sugar. The result is a wonderfully soft, smooth and malleable dough that can be tinted, rolled and wrapped, cut into shapes or strips, or moulded into shapes. The potential is endless – and the mixture can be stirred together using no more than a bowl, spoon and microwave, in a matter of minutes. Best of all, it’s soft and delicious!
I came across this formula in the Globe and Mail a few days ago, but when I got around to making it I couldn’t recall the details, and a Google search provided several similar recipes. It is, of course, perfect for cake bakers, decorators, and those in pursuit of perfect looking cakes, but there’s huge potential for kids’ projects as well. Once blended, the mixture is no longer sticky, and can be rolled, cut, rerolled and twisted with other colours to make all sorts of fun shapes – like soft, sweet play dough!
Homemade Marshmallow Fondant
This recipe can be easily halved, doubled, or even tripled. Divide the melted marshmallow mixture into smaller bowls (or melt them in separate bowls) if you want different colours.
2 cups mini marshmallows (about half a 400 g bag)
2 cups powdered sugar
2 Tbsp. water
Food colouring (optional)
oil, butter or nonstick spray, to keep things from sticking
In a large, microwave-safe bowl, drizzle the water over the marshmallows. Microwave for a minute, stirring halfway through. Stir with an oiled spatula until the marshmallows are melted and smooth.
Add about three quarters of the powdered sugar and a few drops of food colouring, if you like, and stir until you have a sticky dough. Add more sugar and knead with your fingers until the mixture is smooth and has the texture of mac tac or chewed gum.
When you are ready to decorate, grease your work surface well with oil, butter, or nonstick spray, or dust it with powdered sugar. Roll out with a rolling pin 1/4-1/2″ thick and cut into desired shapes with a knife or cookie cutters.
Use the fondant to cover iced cakes, cupcakes or cookies, and keep the leftovers well wrapped in plastic wrap or in a zip-lock bag.
Makes enough to decorate one cake or 1-2 dozen cupcakes.