Marshmallow Fondant Icing

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Butterfly Cake with fondant icing.

Fondant  is one of several kinds of icing-like substance used to decorate or sculpt pastries. The word, in French, means "melting", coming from the same root as "foundry" in English.

My First Fondant Covered cake for Christa's 82nd Birthday.

Fondant covered cakes are so beautiful to look at that one would think it is hard to do. In reality it is not though care should be taken in shaping it. One distinguished comment about fondant is that it doesn't taste nice. You just peel it off your cake and eat whats under it. I don't like wasting food, so here is a recipe for fondant icing that uses marshmallow. Who doesn't like marshmallows? So decorate those cakes like a pro using this easy 1-2-3 steps.

Ingredients:

900gms powdered sugar

60ml water

410 gms marshmallow

melted butter

Procedure:

1. Put marshmallow in a microwavable bowl and microwave it at 1 minute 800watts.

2. Carefully stir in the water and microwave again until melted. Be careful not to burn it!

3. Mix the powdered sugar one cup at a time until you have a sticky dough.

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.

Tip: I'm very impatient so I didn't refrigerate it overnight. Just 2 hours and another one hour on room temperature. When it was so hard to knead, I popped the dough in the microwave for 50 seconds to get a working pliable consistency. Also, I immediately added the food coloring with the powdered sugar. This gave me a chance to add more coloring to the mixture until I reached the desired color. Disadvantage in doing that is I have only one color for my whole batch of cake.