Best Marshmallow Fondant Recipes

MARSHMALLOW FONDANT

Steps:

• Combine the marshmallows and 1 1/2 teaspoons water in a large microwave-safe bowl. Microwave for 30-second intervals, stirring in between each, until melted and smooth, about 1 1/2 minutes.
• Add about three-quarters of the sifted confectioners' sugar into the marshmallow mixture and stir to combine. Once the mixture becomes too stiff to stir, grease your counter and hands with shortening (or wear greased plastic, disposable gloves) and dump the mixture onto the counter. Knead, adding the remaining quarter of confectioners' sugar, a little at a time, until the fondant is very smooth, not sticky and holds its shape into a ball without relaxing. Use right away or grease it lightly with additional shortening, wrap tightly in plastic wrap and store in an airtight plastic bag or container at room temperature for up to several days.

MARSHMALLOW FONDANT

Steps:

• Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted.
• It usually takes about 2 ½ minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.
• Now grease your hands GENEROUSLY - palms, backs and in between fingers, then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle.
• Start kneading like you would bread dough. You will immediately see why you have greased your hands.
• Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more.
• Re-grease your hands and counter when the fondant is sticking. If the mix is tearing easily, it is to dry, so add water (about ½ tablespoon at a time then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.
• Its best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.
• Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic- type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.
• MM Fondant will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make 2 batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant can be prepared well in advance.

CHOCOLATE MARSHMALLOW FONDANT

Steps:

• Melt marshmallows in a large microwave-safe bowl in 30-second intervals, stirring after each melting, 1 to 2 minutes. Mix in light corn syrup and coffee-flavored extract.
• Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each melting, 1 to 2 minutes. Fold into the marshmallow mixture.
• Stir confectioners' sugar into the chocolate-marshmallow mixture, 1 cup at a time, until a thick, stringy dough forms.
• Dust a flat work surface with confectioners' sugar; turn dough out and knead until smooth and no longer sticky. Wrap tightly in plastic wrap. Let fondant rest at room temperature, 8 hours to overnight.
• Dust a flat work surface with confectioners' sugar and roll out fondant to desired size.

CHOCOLATE MARSHMALLOW FONDANT ICING

Steps:

• 1. TIPS: --> You want to use fondant on a fairly dense cake that will support the weight of the decorations. In comments, I will link to my pound cake recipes as I do not see a way to do it here. So far, only the chocolate pound cake is posted, but any others are similar - basically just omit the chocolate. --> Wilton sells a mat you can use for rolling the dough - not necessary to use theirs, except that it is very nice because it is marked with measurements - very helpful in figuring out sizing. You will have a much easier time using a mat than trying to lift it directly off the counter when you are ready to place it on your cake... read USING FONDANT TO DECORATE below and you'll see why. --> Wilton also sells a rolling pin for fondant ... again, not required, but very helpful as it has bands on the ends to help you determine thickness, which you may not need, but I sure do as I am not so skilled at rolling dough evenly. --> Wilton... yes, they make a lot of helpful tools (they also make a fondant you can purchase, I just don't like the taste)... has various mats, embossers, cutters, etc. that you can purchase for fun with making shapes and other decorations for your beautiful cake. For the cake pictured here, I used their "Fondant Impression Mat, Graceful Vines Design", which I found at Wal-mart, but you can purchase nearly anything you can imagine online from them. In this case, the bride and groom wanted a simple, elegant design, so I included a ribbon in the wedding color and did not add further decorations. You can see a little more decorative one on my recipe for regular marshmallow fondant, which I will link in comments below...
• 2. MORE TIPS: --> How thick to roll the dough? 1/8" to cover the cake, cut out shapes that will go in the cake covering (have to cut/remove the base cover and press them into the cut-out in the base cover). 3/16" letters, numbers & appliqué shapes 1/16" realistic flower petals and leaves --> Want a different flavor fondant? Just add whatever extract you wish... be creative and have fun! I haven't done it yet, but I suspect orange extract might be nice... --> Want colors? Wilton makes gel colorants for icing... also sold at Wal-mart and craft stores. (Wear food grade gloves to mix or it will stain your hands... not too bad though, if your hands are well-greased with the Crisco & colors are not too dark.) --> NEVER freeze fondant icing and NEVER refrigerate a cake that has been decorated with fondant icing. The fondant will "sweat", causing spots on your beautiful cake. :( Store decorated cake in cake box (yes, Wal-mart) for best results. --> They will keep for about 3 days as the fondant seals in the moisture in your cake... another reason I love fondant! --> As I think of other tips or you post them in comments, I'll add them here as I am able, so please let me know how this goes for YOU!
• 3. INSTRUCTIONS: 3 Melt marshmallows, chocolate and 2 tablespoons of water in a large, microwave-safe bowl: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 1/2 minutes total - watch that you don't overdo it. 4 Add extracts and stir with wooden or plastic spoon - use a strong one - this is going to get very thick. 5 Sift in the cocoa powder, about 1/4 of the powdered sugar and stir. Repeat until about 1/2 - 3/4 of the sugar is in the mixture and at least partially stirred. 6 Remove any jewelry on your hands & place in safe location for after you are done mixing this dough or it will be hard to clean out later. 7 GENEROUSLY grease your hands (palms, backs, and in between fingers), and then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. 8 Start kneading like you would bread dough - the faster you work, the easier it will be as it gets harder to knead as it cools... just use caution that you do not burn yourself when you remove from the microwave - that is why I start by stirring with a spoon first. It is very sticky at this stage and you will need to continue adding the powdered sugar until it reaches the right consistency. Re-grease your hands your kneading surface as needed. 9 If the mix is tearing easily, it is too dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake. 10 It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water. 11 Prepare the fondant icing for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. I use Ziploc freezer bags and I always double bag. Squeeze out as much air as possible and seal your bags well. 12 MM Fondant icing will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make two batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant icing can be prepared well in advance. NEVER freeze fondant icing and NEVER refrigerate a cake that has been decorated with fondant icing. .
• 4. USING FONDANT TO DECORATE: 14 Your cake should be completely cool before decorating... or you will have a mess. 15 You don't want to work with cold fondant. If taking it straight from the fridge, pop the bag of fondant in the microwave for 10 seconds at a time to bring it up to about body temperature. Please be CAREFUL as it has a lot of sugar and can get hot VERY fast!! If it's been out at room temp, you can probably skip the microwave step. 16 Sprinkle some corn starch on the counter where you will be working. I understand that some people use Crisco for this step also (always pure white), but that does not work for the humidity here in Virginia... I get greasy dough - not pretty. If you are in a dry area, the Crisco may work better for you. Re-apply either to your counter and rolling pin as needed. 17 Knead the dough until it is pliable and to work in the Crisco coating you put on it to seal it. You may need to add a little water. You want it to be smooth and for the consistency to be that it will stretch a little without tearing. 18 Ice your cake with a light coating of butter-cream (or similar) icing. Important because: This will help seal in the moisture in your cake. It will help the fondant to "stick" to your cake. It will give you a smooth finish. 19 How large to roll the dough? Measure your cake... I'll use a 9" round cake as an example - two layers. Top is 9" across. Sides are 3" tall - and you have to go up one side and down the other, so add in this figure twice. One inch for breathing room and in case the edge tears a little. 9 + 3 + 3 + 1 = 16" So, roll out a 16" circle of dough that is AT LEAST 1/8" thick. If you are decorating a rectangular cake, roll your dough into that shape. Please do not be tempted to skimp on the thickness. I wish I could post another pic of what happened to a cake I tried that with once... the fondant cover was too thin and tore... fortunately, it was for family, but it ruined the look of the cake and I've never skimped since! MM fondant is pretty forgiving, but I rolled that one very thin.
• 5. 20 Use caution trying not to let your fingernails mark the fondant at this point - dents are hard to remove, but I do have a tip below if it happens. 21 Do not try to bring fondant to your cake. Bring your cake to the fondant - as close as possible. If you do not have a mat, you can ROLL the fondant on your rolling pin to move it... just be careful NOT TO FOLD it. 22 Gently lift the mat where you rolled your fondant and flip it upside down onto your cake. Gently adjust so your entire cake is covered. You will need to gently smooth, starting at the top center to remove bubbles and get the entire cake to a smooth finish... because this dough is elastic, it will work with you. 23 A soft, clean pastry brush will remove gently any excess cornstarch. 24 Get a pizza roller and gently roll around the base of your cake until you have removed all excess dough. Now, gently press the edge along the base in to tidy the appearance. Lovely, yes? :) 25 Roll balls, place butter-cream around the base to "finish" and "anchor" your cake or if the edge at the base is not as tidy as you want. Use your cookie cutters, mats, hands, and whatever else you want to create shapes and other decorations for your cake. 26 I prefer to use a little bit of butter-cream icing every time I stick on a fondant decoration as it helps to anchor it in place. I usually have butter-cream the same color as my fondant also because if I accidentally knick it with my fingernail or something, butter-cream saves that smooth finish by simply dabbing and smoothing a small amount at the damaged area. 27 Store any unused fondant back in individual bags for each color, coated with Crisco and double-bagged. It will hold for up to a couple of months. 28 Store your decorated cake in a sealed cardboard bakery box (yes, Wal-mart or craft stores again), but never in the fridge as explained above. If it is only overnight, I will sometimes just leave it open.

EASY MARSHMALLOW FONDANT

Steps:

• Place the marshmallows and the water in a large microwavable bowl.
• Microwave on high for 30 seconds, stir and repeat until the marshmallows are melted. Be careful not to burn.
• Add 3/4 of the icing sugar to the bowl.
• coat hands in the Crisco and kneed the icing sugar into the marshmallow.
• Kneed until the fondant is the desired consistency.
• You can now tint the fondant the desired color and use to cover cakes.

JELL-O MARSHMALLOW FONDANT

Steps:

• Microwave dry gelatin mix and water in large microwaveable bowl on HIGH 1 min.; stir. Add marshmallows; stir to evenly coat. Microwave 3 to 4 min. or until marshmallows are puffed; stir until marshmallows are completely melted and mixture is well blended. (Caution: Mixture will be hot.)
• Add 1/4 cup shortening and vanilla; stir until shortening is completely melted and mixture is well blended. Gradually add sugar, mixing well after each addition.
• Spread remaining shortening onto clean work surface. Add marshmallow mixture; knead with hands until shortening is worked into fondant.

ROLLED MARSHMALLOW FONDANT

Steps:

• Melt marshmallows and 2 tbs. of water in microwave or double boiler. (Microwave in 30 second increments, stirring in between until the marshmallow is melted. Usually a total of 1 minute.).
• Mix ¾ of the powder sugar with the melted marshmallow.
• Grease your hands with Crisco and knead the mixture, gradually adding the remaining sugar for at least 8 minutes.
• You can add food coloring at this point. Working it in the mixture.
• You may refrigerate, double wrapped in plastic for weeks if you want, when ready to use just reheat in microwave for about 10-20 seconds. DO NOT FREEZE Fondant.
• Your cake must be completely cooled, add a thick coating of icing to the cake. (gives a smooth finsh and helps fondand to adhere to the cake. Figure what size you need to cover your cake. (9 inch cake with 3 inch sides 3+9+3=15 plus 1 for extra so you need a 16 inch circle cut.).
• Do not store cake in refrigerator once the fondant is placed on cake. Moisture will destroy the surface. Store in a sealed container.

MARSHMALLOW FONDANT FLOWERS AND BUTTERFLIES

Steps:

• For the marshmallow fondant: combine the marshmallows and 1 tablespoon water in a large microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until melted, about 1 1/2 minutes.
• Pour about three-quarters of the sifted confectioners' sugar into the marshmallows and stir to combine. Once the mixture becomes too stiff to stir, grease your counter and hands with shortening (or wear greased latex gloves) and dump the mixture onto the counter. Knead, adding more confectioners' sugar a little at a time, until the fondant is very smooth, not sticky and holds its shape in a ball without relaxing. Use right away or grease it lightly with additional shortening, wrap tightly in plastic wrap and refrigerate for several days. (Let return to room temperature before using.)
• For the flowers and butterflies: Divide the fondant into 3 pieces. Working with one piece at a time, made an indentation in the top with your thumb and drop in food coloring (start with about 4 drops). Grease your hands and counter with shortening (or wear greased latex gloves). Knead the dough until the color is even, adding more food coloring if you want it darker. Wrap in plastic while you repeat with the remaining pieces of dough and different colors.
• To make a rose, pinch off a walnut-size ball of the fondant color of your choice. Very lightly dust your work surface with confectioners' sugar (just enough so it doesn't stick; you don't want the fondant to look dusty). Roll the fondant to a scant 1/8-inch thickness. Use a small round cutter (about 1 1/4 inch) and punch out 10 to 12 rounds. Roll the first round around itself to create the inside of the rose. Continue to roll the pieces around each other, starting one petal halfway after the previous. Press the bottom together and peel the petals back slightly to open the rose.
• To make a daisy, pinch off a walnut-size ball of the fondant color of your choice. Very lightly dust your work surface with confectioners' sugar (just enough so it doesn't stick; you don't want the fondant to look dusty). Roll to a scant 1/8-inch thickness. Use a 6-petal flower cutter (any size between 2 and 2 1/2 inches) to cut out as many flowers as you can. Use a toothpick to press a line down the center of each petal. For each flower, roll some fondant in a contrasting color into a ball slightly smaller than the center of the flower. Press to flatten slightly and poke the top all over lightly with a toothpick . Brush the bottom lightly with water and stick it in the center of the flower. Lay the flowers inside an egg carton to dry so the petals stand up, 2 to 3 hours.
• To make a butterfly, pinch off a walnut-sized ball of the fondant color of your choice. Very lightly dust your work surface with confectioners' sugar (just enough so it doesn't stick; you don't want the fondant to look dusty). Roll the fondant to a scant 1/8-inch thickness. Use a 6-petal flower cutter (any size between 2 and 2 1/2 inches) to cut out a few daisy shapes. Cut and remove the top and bottom petal with a paring knife, leaving a V-shaped notch; the 4 remaining petals should look like a butterfly's wings. Pinch off 4 tiny pieces of fondant in a different color and roll into balls. Flatten to make spots for the butterfly's wings and attach to the wings, using a little water to adhere. Pinch off a small piece of fondant in a third color and roll into a snake about 2 inches long. Snip the top third in half lengthwise with scissors and pull apart to make antennae. Attach to the body with a little water. Lay a piece of parchment over a rolling pin and lay the butterfly on it, face-down, to dry, about 4 hours and up to overnight.

MARSHMALLOW FONDANT ICING

Steps:

• Dust your counter or a large cutting board with icing sugar. Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows are puffy and expanded.

MARSHMALLOW AND WHITE CHOCOLATE FONDANT

Steps:

• Place crisco block in mixing bowl Measure out 16oz of Marshmallows Pour 2lbs of sugar in bowl over your crisco d 3 Tbls cold water to marshmallows in microwavable bowl. Heat for 1 minute and 30 seconds. Stir when done until mixture is smooth. Immediately pour over powdered sugar and crisco in your bowl. Using dough hook start at slow speed and gradually pick up speed so as not to have a sugar storm. By the end I place my mixer on high (Kitchen-Aid) and let the mixer do most of the kneading. Use spatula to scrap any leftovers from mixing bowl and dump out on a greased surface. Break into 4 parts, knead, wrap tightly and store in a freezer bag. If some sugar doesn't mix, sitting overnight will take care of that. To use, just pop in microwave for 10-15 secs just until soft enough to knead and not too hot

MARSHMALLOW FONDANT ICING - PURE WHITE OR COLORS

Steps:

• TIPS: --> You want to use fondant on a fairly dense cake that will support the weight of the decorations. In comments, I will link to my pound cake recipes as I do not see a way to do it here. So far, only the chocolate pound cake is posted, but any others are similar - basically just omit the chocolate. For other flavors (I've done it yellow with almond, orange, lemon... ), just add whatever extract you wish. --> Wilton makes the clear extracts. I find them at Wal-mart and craft stores. --> Wilton sells a mat you can use for rolling the dough - not necessary to use theirs, except that it is very nice because it is marked with measurements - very helpful in figuring out sizing. You will have a much easier time using a mat than trying to lift it directly off the counter when you are ready to place it on your cake... read USING FONDANT TO DECORATE below and you'll see why. --> Wilton also sells a rolling pin for fondant ... again, not required, but very helpful as it has bands on the ends to help you determine thickness, which you may not need, but I sure do as I am not so skilled at rolling dough evenly. --> Wilton... yes, they make a lot of helpful tools (they also make a fondant you can purchase, I just don't like the taste)... has various mats, embossers, cutters, etc. that you can purchase for fun with making shapes and other decorations for your beautiful cake. For the cake pictured here, I used their "Ribbon cutter and embosser set", which I found at Wal-mart, but you can purchase nearly anything you can imagine online from them. I also used wooden dowels to make the curliques - you could also use regular straws.
• MORE TIPS: How thick to roll the dough? 1/8" to cover the cake, cut out shapes that will go in the cake covering (have to cut/remove the base cover and press them into the cut-out in the base cover). 3/16" letters, numbers & appliqué shapes 1/16" realistic flower petals and leaves --> Want a different flavor fondant? Just add whatever extract you wish... be creative and have fun! --> Want colors? Wilton makes gel colorants for icing... also sold at Wal-mart and craft stores. (Wear food grade gloves to mix or it will stain your hands... not too bad though, if your hands are well-greased with the Crisco & colors are not too dark.) Start by adding a small amount of gel colorant using a toothpick and dabbing that onto the fondant dough & mixing it before adding more. They are very concentrated and a little goes a long way. --> NEVER freeze fondant icing and NEVER refrigerate a cake that has been decorated with fondant icing. The fondant will "sweat", causing spots on your beautiful cake. :( Store decorated cake in cake box (yes, Wal-mart) for best results. --> They will keep for about 3 days as the fondant seals in the moisture in your cake... another reason I love fondant! --> As I think of other tips or you post them in comments, I'll add them here as I am able, so please let me know how this goes for YOU!
• INSTRUCTIONS:
• Melt marshmallows and 2 tablespoons of water in a large, microwave-safe bowl: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 1/2 minutes total - watch that you don't overdo it.
• Add extracts and stir with wooden or plastic spoon - use a strong one - this is going to get very thick.
• Sift in about 1/4 of the powdered sugar and stir. Repeat until about 1/2 - 3/4 of the sugar is in the mixture and at least partially stirred.
• Remove any jewelry on your hands & place in safe location for after you are done mixing this dough or it will be hard to clean out later.
• GENEROUSLY grease your hands (palms, backs, and in between fingers), and then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle.
• Start kneading like you would bread dough - the faster you work, the easier it will be as it gets harder to knead as it cools... just use caution that you do not burn yourself when you remove from the microwave - that is why I start by stirring with a spoon first. It is very sticky at this stage and you will need to continue adding the powdered sugar until it reaches the right consistency. Re-grease your hands your kneading surface as needed.
• If the mix is tearing easily, it is too dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.
• It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.
• Prepare the fondant icing for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. I use Ziploc freezer bags and I always double bag. Squeeze out as much air as possible and seal your bags well.
• MM Fondant icing will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make two batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant icing can be prepared well in advance. NEVER freeze fondant icing and NEVER refrigerate a cake that has been decorated with fondant icing. .
• USING FONDANT TO DECORATE:
• Your cake should be completely cool before decorating... or you will have a mess.
• You don't want to work with cold fondant. If taking it straight from the fridge, pop the bag of fondant in the microwave for 10 seconds at a time to bring it up to about body temperature. Please be CAREFUL as it has a lot of sugar and can get hot VERY fast!! If it's been out at room temp, you can probably skip the microwave step.
• Sprinkle some corn starch on the counter where you will be working. I understand that some people use Crisco for this step also (always pure white), but that does not work for the humidity here in Virginia... I get greasy dough - not pretty. If you are in a dry area, the Crisco may work better for you. Re-apply either to your counter and rolling pin as needed.
• Knead the dough until it is pliable and to work in the Crisco coating you put on it to seal it. You may need to add a little water. You want it to be smooth and for the consistency to be that it will stretch a little without tearing.
• Ice your cake with a light coating of butter-cream (or similar) icing. Important because: This will help seal in the moisture in your cake. It will help the fondant to "stick" to your cake. It will give you a smooth finish.
• How large to roll the dough? Measure your cake... I'll use a 9" round cake as an example - two layers. Top is 9" across. Sides are 3" tall - and you have to go up one side and down the other, so add in this figure twice. One inch for breathing room and in case the edge tears a little. 9 + 3 + 3 + 1 = 16" So, roll out a 16" circle of dough that is AT LEAST 1/8" thick. If you are decorating a rectangular cake, roll your dough into that shape. Please do not be tempted to skimp on the thickness. I wish I could post another pic of what happened to a cake I tried that with once... the fondant cover was too thin and tore... fortunately, it was for family, but it ruined the look of the cake and I've never skimped since! MM fondant is pretty forgiving, but I rolled that one very thin.
• Use caution trying not to let your fingernails mark the fondant at this point - dents are hard to remove, but I do have a tip below if it happens.
• Do not try to bring fondant to your cake. Bring your cake to the fondant - as close as possible. If you do not have a mat, you can ROLL the fondant on your rolling pin to move it... just be careful NOT TO FOLD it.
• Gently lift the mat where you rolled your fondant and flip it upside down onto your cake. Gently adjust so your entire cake is covered. You will need to gently smooth, starting at the top center to remove bubbles and get the entire cake to a smooth finish... because this dough is elastic, it will work with you.
• A soft, clean pastry brush will remove gently any excess cornstarch.
• Get a pizza roller and gently roll around the base of your cake until you have removed all excess dough. Now, gently press the edge along the base in to tidy the appearance. Stand back and admire your cake... Lovely, yes? :) .
• Roll balls, place butter-cream around the base to "finish" and "anchor" your cake or if the edge at the base is not as tidy as you want. Use your cookie cutters, mats, hands, and whatever else you want to create shapes and other decorations for your cake.
• I prefer to use a little bit of butter-cream icing every time I stick on a fondant decoration as it helps to anchor it in place. I usually have butter-cream the same color as my fondant also because if I accidentally knick it with my fingernail or something, butter-cream saves that smooth finish by simply dabbing and smoothing a small amount at the damaged area.
• Store any unused fondant back in individual bags for each color, coated with Crisco and double-bagged. It will hold for up to a couple of months.
• Store your decorated cake in a sealed cardboard bakery box (yes, Wal-mart or craft stores again), but never in the fridge as explained above. If it is only overnight, I will sometimes just leave it open.

MARSHMALLOW FONDANT MONKEY

Steps:

• For the marshmallow fondant: Combine the marshmallows and 1 1/2 teaspoons water in a large microwave-safe bowl. Microwave for 30-second intervals, stirring in between each, until melted and smooth, about 1 1/2 minutes.
• Add about three-quarters of the sifted confectioners' sugar into the marshmallow mixture and stir to combine. Once the mixture becomes too stiff to stir, grease your counter and hands with shortening (or wear greased plastic, disposable gloves) and dump the mixture onto the counter. Knead, adding the remaining quarter of confectioners' sugar, a little at a time, until the fondant is very smooth, not sticky and holds its shape into a ball without relaxing. Use right away or grease it lightly with additional shortening, wrap tightly in plastic wrap and store in an airtight plastic bag or container at room temperature for up to several days.
• Remove a 1-ounce piece of the fondant (about 2 tablespoons) and set aside. Color the larger piece of fondant brown (7 or 8 drops), rolling and kneading to evenly incorporate the color. Work in a little confectioners' sugar if the moisture from the food coloring makes the fondant too soft. (Wear plastic, disposable gloves and wash your hands well between colors so as not to bleed colors.) Pinch off a very small piece of the 1-ounce chunk and color with a tiny amount of black gel, working in additional confectioners' sugar if needed. Color the remaining 1-ounce piece tan (about 2 drops), working in additional confectioners' sugar if needed.
• For the monkey heads, ears and arms: Divide the brown fondant into 6 pieces. Divide each piece into a large piece (two-thirds) and a small piece (one-third). Roll the larger pieces into an oval-shaped head. Pinch a small piece off all the smaller pieces. Gather together and roll out to about 1/4-inch-thick with a greased rolling pin. Cut out 12 ears using the tip of a 1/2-inch plain pastry tip. Press a cavity in each ear using the back of a paint brush. Brush the tops of the heads with a little water and stick on the ears. Divide the remaining smaller pieces in 2 and roll into long arms.
• Set squares of parchment on overturned bath cups. Press sets of arms together to make a "v" shape. Drape sets of arms over the cups so the arms hang down. Press the heads on top of the point where the arms meet. Roll out the tan pieces of fondant to about 1/4-inch-thick using a greased rolling pin. Cut out 2 eyes from each piece with the tip of the 1/2- inch pastry tip. Cut out a nose from each with a pastry tip with a 3/4-inch-wide base. Pull the noses slightly to make oval. Brush the front of the faces with a little water. Stick the noses on and make nostrils with a wooden skewer. Use the curved base of a pastry tip to make a smiling mouth indentation. Attach the tan eyes above the nose. Roll the black fondant into tiny eyeballs and press in the eyes.
• Let the monkeys dry, uncovered, overnight.

MARSHMALLOW FONDANT

Steps:

• Place the butter in a shallow bowl, and set aside.
• 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.
• 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.
• 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.

MARSHMALLOW FONDANT

Steps:

• 1. NOTE: Please be careful, this first stage can get hot. Melt marshmallows and 2 tablespoons of water in a microwave or double boiler. To microwave, place the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 1/2 minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix. Now grease your hands GENEROUSLY (palms, backs, and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. (By the way, this recipe is also good for your hands. When I'm done, they are baby soft.)
• 2. Start kneading like you would bread dough. You will immediately see why you have greased your hands. If you have children in the room they will either laugh at you or look at you with a questioning expression. You might even hear a muttered, "What are you doing?" Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking. If the mix is tearing easily, it is to dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake. It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water. Prepare the fondant icing for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible. MM Fondant icing will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make two (2) batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant icing can be prepared well in advance. Give the top and sides of the cake a nice thick 1/4-inch coating of Buttercream Icing before applying the MMF.
• 3. Next, you need to sprinkle a bit of cornstarch on your counter to help prevent sticking (rub it in). Give the fondant icing a little kneading to incorporate the Crisco coating. It will be pretty stiff when you try to knead it again, but it can be microwaved for 10 to 20 seconds, if necessary. Start off with 10 seconds (please be careful as items that have high sugar contents can get hot in the microwave very quickly). The fondant icing will soften right up and be perfect for rolling out and playing with. You want the temperature to be close to your body temperature. Now is the best time to add your food coloring or flavorings. I prefer to store my fondant icing in it's natural color/flavor of plain white. Some colors can change the consistency of the icing. If you do need to store colored fondant icing, wrap each color very well in plastic wrap or Saran Wrap. Colors like red and burgundy are notorious for "bleeding" into other colors and ruining them. It's better to be safe than sorry. Bag everything in Ziploc bags. Remember that food coloring can also stain your hands and nails. I have food-grade plastic gloves that I keep around. Add your food coloring, a little at a time, and knead it in. You can always go darker but it is difficult to go lighter. Red has a tendency to get darker as it sits and "ages". Pre-shape your icing into approximately the shape of your cake. For a round cake, make a disk shape. For a rectangular make a log shape. OK, here is a point of controversy about the next step. Some instructors tell you to only sprinkle cornstarch on your counter before you put the fondant icing down, sprinkle with more cornstarch, and then roll fondant icing out to desired shape. Some teachers advise that you grease the counter, put the fondant icing down, and lightly grease the top of the fondant icing as need to prevent sticking. I prefer the cornstarch myself, but during very dry atmospheric conditions, I have been known to use the shortening method.

MARSHMALLOW FONDANT ICING

Steps:

• Melt marshmallows and 2 tbsp of water in a microwave or double boiler. Place the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 1/2 minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix. Grease your hands GENEROUSLY (palms, backs, and between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. Start kneading like you would bread dough. Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking. If the mix is tearing easily, it is to dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake. It is best if you can let it sit, double wrapped, overnight (you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water. Prepare the fondant icing for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible. MM Fondant icing will hold very well in the refrigerator for weeks. cing can be prepared well in advance.

EASY MARSHMALLOW FONDANT MUMMY CUPCAKES

Steps:

• Reserve 1 cup marshmallows for later use. Microwave remaining marshmallows and water in large microwaveable bowl on HIGH 3 to 4 min. or until marshmallows are puffed; stir until marshmallows are completely melted and mixture is well blended. (Caution: Mixture will be hot.)
• Add 1/4 cup shortening and vanilla to marshmallow mixture; stir until shortening is melted and mixture is well blended. Gradually add sugar, mixing well after each addition. Lightly coat work surface with remaining shortening. Add marshmallow fondant; knead until smooth.
• Spread cornstarch onto clean work surface. Add fondant; roll to 1/8-inch thickness. Cut into 1/4-inch-wide strips with pizza cutter or sharp knife.
• Spread frosting onto tops of cupcakes. Decorate with fondant strips and chocolate morsels to resemble mummies as shown in photo.

MARSHMALLOW FONDANT ELEPHANTS

Steps:

• For the marshmallow fondant: Combine the marshmallows and 1 1/2 teaspoons water in a large microwave-safe bowl. Microwave for 30-second intervals, stirring in between each, until melted and smooth, about 1 1/2 minutes.
• Add about three-quarters of the sifted confectioners' sugar into the marshmallow mixture and stir to combine. Once the mixture becomes too stiff to stir, grease your counter and hands with shortening (or wear greased plastic, disposable gloves) and dump the mixture onto the counter. Knead, adding the remaining quarter of confectioners' sugar, a little at a time, until the fondant is very smooth, not sticky and holds its shape into a ball without relaxing. Use right away or grease it lightly with additional shortening, wrap tightly in plastic wrap and store in an airtight plastic bag or container at room temperature for up to several days.
• Remove a 1-ounce piece from the fondant ball (about 2 tablespoons). Color the 1-ounce piece bright pink (about 3 drops), rolling and kneading to evenly incorporate the color. Work in a little confectioners? sugar if the moisture from the food coloring makes the fondant too soft. (Wear plastic, disposable gloves and wash your hands well between colors so as not to bleed colors.) Pull off an almond-sized piece from the large white piece of fondant and color dark black (about 2 drops), working in additional confectioners' sugar if needed. Color the remaining fondant bright blue (about 6 drops), working in additional confectioners' sugar if needed.
• For the elephant head, trunk, ears and legs: Divide the blue fondant into 6 pieces. Cut 1 piece in half. With greased hands, roll a half into a head with an elongated trunk and transfer to a parchment-lined baking sheet. Use a wooden skewer to poke 2 nostrils in the end of the trunk. Divide the remaining half into 4 pieces: roll 2 pieces into stubby legs. Press together to join in a "v" shape. Roll and flatten the other 2 pieces into large round ears, about 1 1/2-inches in diameter. Repeat with the remaining 5 pieces of blue fondant.
• For the inside of the ear: Divide the pink fondant into 12 pieces. Roll and flatten 2 pieces of pink fondant into rounds a little smaller than the blue ears and stick them in the middle of the blue ears. Repeat with the remaining 10 pieces.
• Build the elephants: Arrange a set of legs on the parchment, "v" point-up. Arrange the ears above the legs so that they are just barely touching. Rest the head on top of the ears and legs, pressing lightly to adhere. Drape the trunk over one of the legs. Use a 1/4-inch round pastry tip to make toe indentations in the tip of each leg. Roll 2 tiny black balls and press in to adhere.
• Repeat with the remaining fondant to make 5 more elephants.
• Let the elephants dry, uncovered, overnight.

MARSHMALLOW FONDANT

Steps:

• 1. Place butter in small bowl and set aside
• 2. Place marshmallows in a large micro-wave safe bowl and microwave on high for 30 seconds to one minute (my time was about 45 sec)to start melting the marshmallows.carefully stir the water and vanilla and stir until smooth. transfer mixture to your mixing bowl. slowly beat in confectionay sugar, one cup at a time until you have a sticky dough. reserve on cup of the powdered sugar for kneading. The dough will be very stiff
• 3. Rub your hands with a bit of the butter and on a flat surface that has been dusted with powdered sugar begin kneading the dough, as you knead the dough will become workable and pliable, continue to knead until the fondant is no longer sticky, adding powdered sugar to surface and buttering hands as needed, this takes about 5-10 minutes
• 4. form the fondant into a ball and wrap tightly in plastic wrap, and refrigerate over night.
• 5. To use: allow fondant to come to room temperature. roll it out on a flat surface dusted with powdered sugar, keeping the shape you need for your cake. Make sure you roll it larger than your cake.
• 6. To use, on a completley cooled cake brush off any crumbs, with a light coating frost top, middle and sides with regular frosting (your choice)you will want this to be a smooth surface, this helps the fondant stick to the cake. carefully lift the flattened rolled fondant over the cake and smooth with your hands or a fondant roller ( I used my hands and had no problem)smooth by lifting any areas that have wrinkles or bubbles.cut excess fondant off at the bottom of the cake using a pizza cutter. I then used a serrated dough cutter and made strips of fondant and pressed against the bottom of my cake to hide any rough edges. then decorated it with strawberry butter cream frosting.
• 7. ****Just a few tips, I did not color my fondant but if you add food coloring I understand that the gel or powdered form work best for intense colors and that this should be added with the first few cups of powdered sugar or with the melted marshmallows vanilla and water to insure even color. I also mixed mine with my kitchen aid mixer so it was easy, the dough is very thick so I'm not sure how a small hand held mixer would fare. The only thing I would do different is to frost my cake with a bit more frosting for added taste and also roll my fondant s little thinner before placing on my cake. You can also use any left over fondant to roll out and cut into shapes place on cake using a dab of the regular frosting

MARSHMALLOW FONDANT

Steps:

• Step One: Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. Add a couple of drops of water and toss the marshmallows in it until they are all a bit damp. If you are going to just make one colour then put the whole bag of marshmallows in the bowl and add a couple of teaspoons of water. If you're going to put flavoring oil in, add it now and add less water I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later. Step Two: Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Tip: Grease your spoon with butter, things can get a bit sticky. Step Three: Add food colouring to the melted marshmallows until you get the colour you want. Remember that you're going to be adding icing sugar which will lighten the colour so make it a bit brighter than you need. Step Four: Start folding icing sugar into the marshmallow goo until it becomes a soft and fluffy dough. Grease your hands with a bit of butter and turn the marshmallow out onto a table sprinkled with icing sugar. Continue to knead in icing sugar until the fondant is stiff enough to roll out. If you add too little icing sugar the fondant will be very sticky- Just add more icing sugar If you add too much icing sugar the fondant will be very stiff and hard to roll out - knead in a little bit of butter

MARSHMALLOW FONDANT

Steps:

• Grease your mixing bowl and a pyrex or glass bowl that can be used to melt marshmallows in the microwave.
• Place 16 oz bag of marshmallows, 2 Tablespoons of water and 2 teaspoons of flavoring of your choice in pyrex/glass bowl coated with shortening and microwave on high for 60 seconds.
• Stir. If all the marshmallows are not melted, return to microwave for approximately 30 seconds.
• Stir. Continue this procedure until all marshmallows are melted.
• Sift one half of the 2 pound bag of confectioner's sugar in a mixing bowl which has also been greased with shortening. Make a well in the center of the confectioner's sugar and pour the melted marshmallows.
• I use the paddle attachment for my KitchenAid mixer for this first part of the mixture. Mix until all the melted marshmallows are incorporated in the confectioner's sugar. Mixture will be thick but still a runny.
• Sift the remaining half bag of confectioner's sugar into the mixing bowl with the melted marshmallows. Change to your dough hook attachment as this will get extremely thick.
• **Note: If you do not have a KitchenAid mixer or heavy duty mixer similar to a KitchenAid, mix this by hand. This is a very thick mixture and very hard even for a KitchenAid to mix. Sift the remaining confectioner's sugar into the marshmallows/confectioner's sugar in bowl and mix. Fondant will be very thick and have a dough like consistency.
• Wrap fondant in saran and make sure no air gets to it.
• It really needs to sit about an hour or so to cool down completely from the melted marshmallows. It needs to be air tight so it will not dry out.