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Tuesday, June 9, 2009

What I Learned/Works for Me... Marshmallow Fondant

Several weeks before the big dual birthday party for the kids, I began talking to them about birthday cakes. I told them we could either do one big cake or two separate ones. Lucky me, they chose separate.

I mean that, actually. I love the cake decorating process so it was twice the fun for me.

Sarah and I began talking about her cake. First she mentioned a Cinderella cake. (Meh.) Then she came up with wanting butterflies and flowers. I immediately came up with a design in my head. But the only way I could picture it was going to have to involve fondant.


I’d never used fondant before.

But I was willing and excited to try. Seriously, how hard could it be?

So my mind was made up. I was going to be experimenting with fondant. I watched for Hobby Lobby to put out one of its 40% off coupons, bought Wilton fondant and asked a few fellow foodies to share any words of wisdom.

Then while on Twitter one day (I’m sure while I should have been working) I mentioned the cakes I was going to be working on. Someone asked me if I was using buttercream or fondant and I replied that I would be trying my hand at fondant. Then she mentioned having used marshmallow fondant recently and how much better it tasted.

I was intrigued. This I had not heard of before.

So I did as I’m prone to do. Research. I researched just a little bit and came across a posting on the Wilton forums that included a recipe. And here was the great thing…. I was going to be able to make this fondant that would taste better out of stuff already in my pantry and be able to take back the expensive purchased fondant. I was beyond excited about that prospect.

So here’s how to make it and some tips I picked up in my experience:

Marshmallow Fondant
(For in depth instructions and step by step pictures, visit the recipe on my recipe blog.)


1 cup mini marshmallows (packed)
1 tablespoon water
1 ½ - 1 ¾ cups powdered sugar
Gel color


To measure the marshmallows, pack them down and put as many marshmallows as possible into the measuring cup. Place the marshmallows in a heatproof bowl; add the water and place in the microwave for 20-30 seconds or until the marshmallows begin to puff up. Remove from microwave and stir; it should be starting to get soupy. If you care to color the whole batch, add your color to the melted marshmallows at this point.

Sift and knead in the powdered sugar about ¼ - ½ cup at a time; first kneading with your spoonula/spatula and then with your hand but keeping it in the bowl. You will add at least 1 ¼ cups powdered sugar. Stop adding the sugar when you can form it into a ball in your hands dusted with a little bit of powdered sugar and it does not stick to them.

Working with the fondant:

I first ice my cake in similarly colored butter cream icing. I hated the idea of having a colored fondant with white butter cream between it and the cake.

When rolling it out, use your powdered sugar like you would flour when rolling out sugar cookies or pie pastry. Dust your counter top with the sugar and keep it well dusted so that it does not stick.

To transfer the fondant to the cake, roll it up on your rolling pin (I just used my wooden one - nothing special here), then unroll it over the cake and form it down over the cake using your sugared hands.

I had trouble at the bottom of my round cake with the fondant stretching out and creating these folds. It was easy to cover up with the rest of the decorating I was going to do. This is something that I think I will figure out with time and practice.

Don’t worry too much about there being powdered sugar on it after you have placed the fondant on your cake. When covered, the powdered sugar soaks on into the fondant and your color is left vibrant.

Keeping your finished cake covered keeps the fondant moist and tender. If you want it to dry, then leave the cake uncovered.

When you are all done, you'll need to MOP your floor. Powdered sugar will likely be everywhere.


Store the fondant in a zip top baggie.

Overall Impressions:

This is definitely a better way to go than the purchased fondant. It tastes better and is easier on the wallet without a whole lot of effort. I personally much prefer spending less on something that one 3 year old at our party scraped off the cake and put entirely in her mouth than spending more on something that most kids would spit out.

I learned a lot and I learned that Marshmallow Fondant definitely works for me!


For other What I Learned... posts, go visit Musings of a Housewife.

For other Works for me Wednesday posts, go visit We are THAT Family.


Bridget said...

Oh, cool! I've always wanted to try this!

Wendy said...

I have to say, marshmallow fondant sounds pretty yummy! I've never been much of a cake decorator, but I might just have to try it now.

Janis @ SneakPeek said...

Y U M M Y!!!!!!!!

I am so not a baker, but i am passing this along to my sis the family cake maker. TFS.

Sarah said...

This is so great! I have always wanted to try using fondant and never had a good recipe!

Thanks for sharing!

Merrie said...

Thanks for posting this! I found that same recipe at Wilton a few months ago when planning a baby shower for my daughter. I never did make it because every time I bought the marshmallows, one or another kid found them and ate them! Then mu aunt volunteered to make a baby cake and I was off the hook. Its nice to know that someone who is not a baker tried this and had some success. This makes me want to go buy more marshmallows and find a better hiding place for them!

Melissa said...

Bookmarked! I've always wanted to try working with fondant, and this is a perfect way to do it. Thanks!

librarymama said...

I've used it too and it does taste better. When I make it though, I just use a jar of Marshmallow creme and add powdered sugar until it is the right consistency. I got this from Women's Day a long time ago ;-)

Lisa @ Stop and Smell the Chocolates said...

That is so cool! Making it sounds way better to me - I've never tried it, but someday I will!

Lorie said...

I would love to see the complete cakes!

And I LOVE marshmallow fondant. So fun to work with!

If you need different colors, just make a batch and keep it white. Then you can kneed the color into it before you use it.

Also, if you make it a day ahead and then put it in a ball covered in shortening and wrapped in plastic wrap it is easier to use the next day. Also, it can keep for a while, so you can make all of your colors ahead of time.

And LASTLY it is a LOT easier to do cupcakes! Just cute the fondant out in a circle the size of the top of the cupcake. Then you can decorate it with the butterflies and you won't have to worry about the folds at the bottom of the cake!

Scribbit said...

I will definitely have to try this! The powdered mix is expensive stuff (besides tasting nasty)