We’ve said it before and we’ll say it again: if you’re going to make a beautifully-decorated cake, your best bet is fondant! Still, we know so many bakers who prefer to stick with buttercream, both because they think it’s easier and because they want more variety of taste. If you’re the same, we’re here to tell you that fondant can be both easy AND have variety. Just add marshmallows! That’s right, today we’re making an Easy Marshmallow Fondant, and not only is it one of the most simple cake-topping recipes we’ve ever tried, it’s also one of the tastiest and the most fun. Check it out and give it a try!
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EASY MARSHMALLOW FONDANT
- 16 ounces mini marshmallows
- 2 to 5 tablespoons water, divided
- 2 pounds (7 ½ cups) powdered sugar, divided
- A little shortening, butter, or vegetable oil, to grease hands and surface while kneading
- Food dye (optional)
- Vegetable oil, for storing
- In a double boiler – or in the microwave for 30 seconds at a time – melt the marshmallows together with 2 tablespoons of water.
- Stir ¾ of the powdered sugar into the marshmallow mixture.
- Grease your hands and work surface, then dump the mixture from the bowl and knead in the remaining ¼ of powdered sugar, until it is all incorporated into the mixture.
- If desired, add the food coloring to your fondant. Knead the fondant until it is soft and shiny, and the color is evenly dispersed. If it starts to feel a bit dry, add ½ tablespoon of water at a time until it feels soft and pliable. Once soft and evenly-colored, store in the refrigerator, or roll out to use for fun decorations.
Store your fondant by coating it in vegetable oil, then wrapping in plastic wrap and placing in a zip-top plastic bag. When you’re ready to use it, simply roll it out and use cookie cutters or a knife to cut out your preferred shapes! We were decorating cupcakes, so we cut out discs with a round cutter, then used a knife to shape the petals of fondant flowers! Cute, right?
What do you think of this marshmallow fondant? Do you think you’ll give it a try, or do you prefer the more traditional kind? Or are you a buttercream-only kind of dessert fan? What shapes and colors would you make with your fondant? Tell us if you give it a try!
Recipe adapted from How Does She?