Just as promised, part II of the two-part series. Part II is how to make Marshmallow Fondant. In the last post, I showed you how to make rolled buttercream fondant two ways using two recipes. Then, how I used the rolled buttercream fondant to make cupcake toppers, ballerina shoes, and tiny handbags. This weeks post is all about Marshmallow Fondant. How to make Marshmallow Fondant, coloring Marshmallow fondant and using the marshmallow fondant to cover a cake.
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When making marshmallow fondant the possibilities are endless. This recipe makes about 4 pounds of fondant. That is enough to cover two 8-inch rounds. Want to know how fondant you need to cover your cake? Check out this chart from Wilton.
Marshmallow fondant is, of course, dairy free (remember to use shortening for your hands). Which is great for those who suffer from dairy allergy.
Warning… Making marshmallow fondant is a sticky, messy business. You will also need some elbow grease. Are you ready to learn how to make fondant and save some money doing so? Let’s go.
16 ounces mini marshmallows (I like mini marshmallows because they melt faster)
¼ cup of water
1 teaspoon vanilla
2 lbs. powdered sugar (confectioners’ sugar)
¼ cup butter or shortening (I prefer shortening for this project)
It is best to color marshmallow fondant at the beginning stage like I said before it is much easier. While coloring afterward is not impossible, it took a few minutes to knead. To put this in perspective it is about the same amount of time to color any other fondant. As always red, black, and blue are hard to achieve and it is probably best to use premade fondant to mix for colors. I was able to color my fondant pink with no problem. The most important thing is to have fun.
What about you? What fondant do you use? Don’t forget to share and like us on Facebook.
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