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!
Start with mini marshmallows. 1 of 12Add a spoonful of water (about 1 Tbsp.) per cup of mini marshmallows, just to dampen them a bit.
Microwave them on high. 2 of 12Stir them after about 30 seconds; after a minute they should be melted enough to stir. Even if they look like they're holding their shape, they could be melted on the inside.
Oil your spoon or spatula. 3 of 12Or spray it with nonstick spray - it will keep it from sticking to the melted marshmallows.
Add powdered sugar. 4 of 12I found I needed about 3/4 cup per cup of melted marshmallows. Add a few drops of food colouring if you like, then add sugar until the mixture seems like it's coming together.
You’ll need to use your hands. 5 of 12Butter or spray your hands with nonstick spray, then start to mix it with your fingers, gathering it into a ball and blending and kneading it.
It should feel like smooth Play-Doh. 6 of 12Roll it around in icing sugar if it's sticking to your fingers, and knead until it's smooth, with an even colour.
Roll it out on a surface dusted with powdered sugar. 7 of 12Alternatively grease the counter with butter or nonstick spray. It will roll out easily - roll it as thin or thick as you like.
Cut it into shapes. 8 of 12Use your imagination - even a glass rim or jar ring will work.
Small cookie cutters are great. 9 of 12Try using an assortment of shapes, letters or numbers.
A pizza wheel works great too. 10 of 12Cut strips or other straight lines with a pizza wheel or sharp knife.
Place shapes on top of your cakes and cupcakes. 11 of 12If you want to layer them, a dab of water on the bottom will stick them together wonderfully.
Enjoy! 12 of 12The fondant is ready to eat - no need to let it set!
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.