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–+ servings
Ladybug Cake with Marshmallow Fondant Decorations

Marshmallow Fondant

Author Amber Brady
Yields 16 servings

Ingredients

  • 16 oz mini marshmallows, (100 mini marshmallows = 10 large marshmallows)
  • 2 Tbsp. water, *If using large marshmallows add 1 tsp more water.
  • Up to 2 lbs. confectioner's powdered sugar, (approximately 8 cups)
  • Crisco shortening, as needed

Instructions

  • Grease a large microwave bowl with a paper towel & some shortening, pack in marshmallows & add the water. Microwave on high for 20-30 seconds at a time, just long enough for the marshmallows to soften & puff up. With a greased plastic or wooden spoon stir the marshmallow mixture after each 20-30 seconds. Continue until you reach a soupy texture.
  • Sift powdered sugar over the melted marshmallows, one or two cups at a time. Fold until all is incorporated & it is no longer sticky. (This can be done in a mixer with a bread-hook attachment, just grease bowl & hook before mixing.)
  • Take mixture out of the bowl when it gets to the point where most of the sugar is incorporated & it balls up/comes together. Dust the countertop with a little powdered sugar & dust some on your hands & knead the fondant by hand until it becomes quite stiff. This takes approximately 5-7 minutes by hand. Don't use too much powdered sugar or it can dry out. Form into a ball keep covered until ready to use.
  • Coat cake with a light coating of buttercream. Roll fondant on a powdered sugar dusted counter till about ⅛-inch thick & set over cake gently. Smooth surface with fondant smoother or your hands & cut below the cake board so when it shrinks, it will be the perfect length. To fix any tears, use a tiny bit of Crisco & rub with finger until it comes together. Be creative & have fun!

Notes

  • YIELD: Enough fondant for one 9-inch cake and decorations.
  • To color the fondant, add drops of food coloring & knead the fondant until it is all worked in. You can try adding food coloring after you melt the marshmallows, before adding the powdered sugar, but it is a little tricky if you divide the colors. If you have any part of the marshmallow mixture sitting in a bowl while you fix the other color(s) you will need to heat it up again before you add the food coloring & powdered sugar. I think this method takes just as long as kneading it into the prepared white fondant, but it's up to you which way you want to do it. I hope that makes sense.
  • *You can make this ahead of time. Store the fondant in an airtight container (Lasts about 5-7 days if stored properly.) I like to saran wrap mine (as long as it is not sticky) & then put it in a container. When you go to use it, take it out of the container/saran wrap & you can heat it up in the microwave on a plate for 5 seconds to warm it up enough to knead it easily. Do NOT heat it more than 5-10 seconds (at a time) b/c it will melt & can BURN your hand; plus you will have to add extra powdered sugar to make it not runny again. (I say all this from personal experience.)