• 1/4 cup butter
  • 1 (16 ounce) package miniature marshmallows
  • 4 tablespoons water
  • 1 teaspoon vanilla extract
  • 2 pounds confectioners' sugar, divided

Making fondant is much easier than it looks. This was my first time working with it and I thought my cutouts came out pretty good. I used the recipe from allrecipes.com and it worked perfectly. I didn’t cover the whole cake in fondant, but I would definitely love to try it next time.  I made this giant cupcake and 24 cupcakes for a birthday order and I wanted to challenge myself. It was extremely time consuming but I thought the final product was well worth it. I definitely need to invest in more food colors and cutouts for the next time, but this time I worked with what I already had. Make sure to let the fondant refrigerate overnight so that it’s easier to roll out.

Directions:

1 ) Place the butter in a shallow bowl, and set aside.
2) Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners’ sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.

3) Separate the fondant into separate bowls depending on how many colors you want to make. It’s less messy to beat in the food coloring at this point rather than knead it in by hand.


4) Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners’ sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.


5) Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners’ sugar.

For this red velvet cake, I made star and heart cutouts to stick directly onto the cream cheese frosting. Next time I definitely want to try covering the whole cake with fondant using the cream cheese frosting as glue.

My favorite part about the giant cupcake mold is the filling insert that leaves a perfect indent for filling your cake. I went a little crazy this time and loaded it up with M&Ms!

 

 

 

 

 

 

 

 

 

 

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