Wedding Cake Decorating With Marshmallow Fondant: A Step-By-Step Guide

Fondant is a type of icing used to decorate cakes and is typically made from sugar, corn syrup, water, and gelatin. It can be bought pre-made or made from scratch. However, marshmallow fondant is a cheaper, easier, and tastier alternative to traditional fondant. It is made by melting marshmallows and mixing them with powdered sugar, water, and flavourings of your choice. The fondant is then kneaded and rolled out before being draped over a cake.

How to make marshmallow fondant from scratch

Making marshmallow fondant from scratch is a simple process that requires just a few common ingredients. Here's a step-by-step guide on how to make marshmallow fondant:

Ingredients:

• Marshmallows (mini or regular)
• Water
• Powdered Sugar or Confectioners' Sugar
• Vegetable Shortening or Flavorless Oil
• Food Colouring (optional)

Method:

• Start by measuring out your ingredients. You will need approximately 16 ounces of marshmallows, 2-5 tablespoons of water, 8 cups of powdered sugar, and a small amount of vegetable shortening or flavourless oil.
• Place the marshmallows and water in a microwave-safe bowl. If using a double boiler, combine the marshmallows and water in a heat-safe bowl over a pot of simmering water.
• Melt the marshmallows and water together. In the microwave, heat in 30-second intervals, stirring in between, until smooth. On the stovetop, stir continuously over medium heat until melted.
• Once melted, remove from the heat and stir in the powdered sugar. Start with about three-quarters of the sugar, and gradually add more as needed.
• Grease your hands and countertop generously with vegetable shortening or flavourless oil. Turn the marshmallow mixture onto the countertop and begin kneading it like dough.
• Continue kneading and adding powdered sugar until the mixture forms a smooth, soft, and pliable dough. If the fondant is tearing, it may be too dry; add a small amount of water and knead until it forms a stretchy, elastic ball.
• (Optional) If you want to add colour to your fondant, add a small amount of food colouring and knead until the colour is evenly distributed and you have reached the desired hue.
• To store the fondant for later use, coat it with a thin layer of vegetable shortening or oil. Wrap it tightly in plastic wrap and place it in an airtight bag or container. It will keep at room temperature for months or in the refrigerator for up to 2 months.

Your marshmallow fondant is now ready to be rolled out and used for decorating cakes or creating fondant decorations.

How to flavour marshmallow fondant

Flavouring marshmallow fondant is a simple process and can be done at the same time as kneading the fondant. You can add flavouring of your choice to the melted marshmallow mixture before you start to knead the fondant. If you are making a large batch of fondant, you can split it into portions and add different flavouring to each portion.

• Vanilla essence
• Strawberry powder
• Freeze-dried fruit powder
• Chocolate

You can also add food colouring to your fondant to make it bright or dark. However, be careful not to add too much colouring as it can ruin the texture of the fondant.

How to colour marshmallow fondant

To colour marshmallow fondant, it is recommended to use gel colours. Gel colours are available in a wide range of shades and can be mixed to create unique shades. They are also suitable for colouring gum paste and frostings/buttercream icings.

If you are planning on making a large quantity of the same coloured fondant, it is better to add the colour when making the marshmallow fondant. This saves you from having to do it later.

• Rub your work surface with some shortening. Take out your marshmallow fondant and knead it a little as the warmth of your hands will make it more pliable.
• Dip a toothpick in the gel colour and rub it onto your ball of fondant.
• Use your hands to knead the colour thoroughly into the fondant. If it gets sticky, rub some shortening on your hands and continue mixing.
• Once the colour is fully mixed into the fondant, you may want to add more colour to deepen the shade. Keep adding colour and kneading the fondant until you have the desired shade.
• Use your coloured fondant immediately or let it sit for a day or two so that the shade becomes deeper. When not in use, wrap the fondant tightly in plastic wrap and keep it at room temperature.

It is important to note that liquid colouring should not be used as it will make the fondant very sticky and difficult to work with.

How to store marshmallow fondant

To store marshmallow fondant, cover it in a little vegetable oil and place it in an airtight bag or container. The less air the better, so your fondant doesn't dry out. It will keep for months and can be reheated and kneaded until stretchy before each use.

It is not recommended to store marshmallow fondant in the refrigerator as it can become hard and difficult to work with. It is also not necessary as the fondant will last a long time when stored at room temperature.

How to apply marshmallow fondant to a cake

To apply marshmallow fondant to a cake, you should first cover your cake in a thin layer of buttercream frosting, known as a crumb coat. This will help the fondant stick to the cake.

Next, roll out your fondant on a surface dusted with powdered sugar or cornstarch. You want to roll it out to about 1/8 of an inch thick, and large enough to cover your cake. If your fondant is hard, you can microwave it for a few seconds to soften it.

Then, using a rolling pin, gently drape the fondant over the cake. Using your hands, press and shape the fondant to the sides of the cake until it is smooth.

Finally, cut off any excess fondant and tuck what remains under the cake, smoothing it out so that it looks flush.

Frequently asked questions