This past weekend we went camping and grilled some chicken and made s’mores. We had a fun time and finished most of the food we packed, yet we came back home with a pretty full bag of marshmallows. Aside from making rice krispies treats, I have used marshmallows to make fondant. I’m not a great cake baker, but decorating with fondant is lots of fun! Following is a recipe for marshmallow fondant. I made this two years ago during my Ace of Cakes phase. Marshmallow fondant has simple ingredients and easy steps, but makes an extremely sticky mess. Results are absolutely cute!
(makes about 2 lb fondant)
16 oz (1 lb) bag of mini marshmallows
2 lb bag of powder sugar
1/2 c Crisco vegetable shortening
2-5 tb water
Food coloring or flavored extracts (optional)
1. Melt marshmallows in microwave: add 2 tb water to marshmallows, microwave for 30 seconds and stir. Repeat until marshmallows are melted.
2. Grease hands generously. Place shortening in a bowl for easy access when working. (The next step will get very sticky.)
3. Add 3/4 bag of powder sugar to melted marshmallows and knead.
4. Add rest of powder sugar and continue to knead.
5. If fondant is dry, add 1/2 tb of water at a time.
6. Once the fondant forms into a smooth, elastic ball, it is ready to be rolled and shaped. To store for later used, wrap it in plastic wrap and place in a cool room or in the refrigerator. Knead soft when ready to use again. Add food coloring or flavoring to color fondant.
Alright, start to play!
A chocolate cake with butter cream frosting and marshmallow fondant. I didn’t have any food coloring and couldn’t figure out how to make the Bumbe figure gray. Yip, so brilliantly suggested to use the black sesame powder that we have in our cupboard. So Bumbe is made with sesame and Yun Yun is made with chocolate! Too cute to eat!