Today I’m going to show you how to turn marshmallow in marshmallow fondant.
Have you seen all those cake shows where they have covered a cake with a very smooth finish?
That is fondant, and although there are different types, marshmallow fondant is easy and fun to make.
You’ll need
16 oz mini marshmallows
2-5 T water
2 lbs powdered sugar
1/4 cup Crisco
I made mine on a silicone mat, which made it very easy to work with,
if you don’t have a silicone mat, just grease a cutting board and it will work fine.
Put the entire bag of mini marshmallows in a microwave proof bowl and add 2T water.
Heat in microwave for 2 1/2 minutes but be sure to stop every 30 seconds and stir it.
Heat in microwave for 2 1/2 minutes but be sure to stop every 30 seconds and stir it.
It will all be all melted, then grease the dough hook and mixing bowl.
{if you do not have a dough hook on you mixer you can mix it on the silicone mat or greased cutting board}
{if you do not have a dough hook on you mixer you can mix it on the silicone mat or greased cutting board}
Add 1/2 of the powdered sugar, mix well and then add the other 1/2 of the sugar, knead well.
{If you mix by hand you will need to grease your hands it’s very sticky}
as you are kneading
if it tears easily it’s too dry, add water as needed 1/2 tsp at a time.
Once it’s blended pour out onto your mat and make sure your hands are greased to knead it completely.
I made it the night before I needed to use it, so just grease the fondant and store in a ziploc bag removing as much air as possible, until ready to use.
I made it the night before I needed to use it, so just grease the fondant and store in a ziploc bag removing as much air as possible, until ready to use.
Keeps well in refrigerator for two weeks,
I had mine out on the counter for a week and it worked great and was fresh.
a nonstick rolling pin works best to roll it out.
I covered cookies with the fondant.
Bake up you favorite cookie in your favorite shape and lets get started.
You’ll need the same cookie cutter you used to bake the cookies.
begin by rolling out the fondant and cut just like you would a cookie out of dough,
it’s reminds me of playing with play-dough, and this kind you can eat!
I didn’t just want white, so I started tinting it with Ameri-Color food coloring gel.
I put on gloves so I didn’t get the coloring all over, it helps and does blend in quickly that way.
I used the cookie cutter to cut out the areas I wanted orange.
the feet
and the beak
to attach the fondant to your cookie you’ll need a small amount of “glue” powdered sugar and milk mixture
that way to fondant will stick to the cookie
lay the cut out fondant on top
and just mold it into place gently with your fingers, the heat of your hands will warm it enough to stretch it into place as the cookie has expanded while baking and if often a bit larger than the cookie cutter now.
I added a small black ball for the eye
I think this chick is cute,
but
she looked a little lonely
and I though she needed friends.
Everyone need friends, right?
Brisbane Baker says
April 18, 2010 at 8:54 amWow! I've heard about Marshmallow Fondant and didn't know that it would be that easy!?
I was going to make my own fondant from scratch, but I couldn't get a hold of Gum Tex, I will be trying this very soon!
http://www.brisbanebaker.blogspot.com
Concord Carpenter says
April 18, 2010 at 11:24 amAwesome job!
Laura PARING DOWN says
April 18, 2010 at 1:23 pmThat is super easy…and super cute!!! LOVE the easy step by step – and the adorable photos!
Barbara Bakes says
April 18, 2010 at 2:46 pmSo cute! And you make it look so easy!
Pam says
April 18, 2010 at 2:55 pmI love fondant and must try this soon. It looks marvelous!
Seanna Hunter says
April 18, 2010 at 3:55 pmDo you ever offer cupcake classes? Would love it!
cookies and cups says
April 18, 2010 at 4:29 pmlove mmf! so tasty and easy to cover cookies with!
Susan Salzman says
April 18, 2010 at 4:40 pmThese are so DANG cute! Let's do a class, share ideas and eat cookies!
Love it!
Diane {createdbydiane.blogspot.com} says
April 18, 2010 at 4:51 pmSeanna, if you email me your questions. I will try to help you.
~Diane
Janie B says
April 18, 2010 at 6:09 pmHow cute! You are so nice to share your recipes!
Paula from Amen Corners says
April 18, 2010 at 9:05 pmThis is the second time in as many weeks that I've seen posts for Marshmallow Fondant. Mostly I'm decorating cookies with royal icing. Last week I frosted and "decorated" a cake with buttercream frosting for only the second time in my life. This weekend I frosted cupcakes with the leftover buttercream. I've never used fondant and I will at some point try both cakes and cookies with this fondant. I can't believe that you can leave this out on the counter for a week! Thank you for the recipe
Sue Sparks says
April 19, 2010 at 7:56 pmGreat tutorial, beautiful results! Thanks!
Grace Adams says
April 24, 2010 at 5:58 pmOkay, I officially hate you. If I made those chicks, they'd come out looking like they just had a mammogram.
Audrey says
June 8, 2013 at 5:33 pmPossibly stupid question. If you don’t add the food dye right away will the color still turn out right?
Dee Macias says
February 13, 2014 at 12:42 pmYou make it look so easy. Very nice. Question for you..How much does this make? Pound? 1.5 lb?
Diane says
February 13, 2014 at 1:37 pmIt’s very easy to make, I did not weigh it, I’d say 4 cups.
Rachel says
May 9, 2015 at 7:35 amI love making fondant cakes for the sheer “awe” factor of their beauty