Marshmallow fondant for cake decorating!

So, I have talked about making Finn's 1st birthday cake in previous posts, and have really wanted to try making fondant so that the cake has that lovely smooth finish and you can make awesome designs out of it! However, I have been putting it off because every recipe for fondant looked way too hard and intimidating and everyone I know who makes/designs cakes always said they just bought there's from the supermarket etc (cheaters ;). However, a friend of mine whom I studied journalism with had the best recipe for marshmallow fondant, which although is still a bit of work, is much easier than the traditional fondant and tastes 10x better! Marcia is actually the person who encouraged me in to decorating when she made my beautiful baby shower cupcakes. She is so talented and it seemed like an absolute breeze for her. lol. So I thought I would pass on this wonderful recipe so that anyone who is a total amatuer at cake decorating like I am, could give it a go. Also, be sure to follow Marcia's blog at http://creativeacorn.wordpress.com/ for recipes and inspiration on decorating. My marshmallow fondant recipe is about half of hers because there were only two bags of marshmallows left at the supermarket! Here's the link the Marcia's recipe http://creativeacorn.wordpress.com/recipes/ or my similar version is below which covered one 23cm sized round cake.

Marshmallow fondant

4 cups of loosely packed of white mini marshmallows. The only ones I could find were white and pink mixed but I was colouring my fondant so it didn't matter, however it's best to get all white if you can find them.

2 Tbsp water
4 cups sifted icing sugar
1 block of copha (found in the margarine/butter section of your supermarket)

Method:

1. Put marshmallows and water in microwave-safe bowl and microwave for 30 seconds. Take out and mix well before putting it in for another 30 seconds. Mix again until mixture has completely melted. If there are still some lumps, put it back in for 30 seconds and mix until smooth.

2. Put your block of copha within reach as you will need it often. Fold in 3/4 icing sugar in to mixture. Coat hands generously in copha and turn dough out on to board lightly dusted with icing sugar. Knead the fondant as if you were kneading bread for about 7-8 minutes, adding the remaining icing sugar as needed. Continuously coat your hands in the copha to stop the fondant from sticking. The fondant is done when it is smooth and elastic.

NOTE: If the fondant starts tearing then it is too try. Add a little water gradually until you get the right consistency. If it is too sticky (like mine was) add icing sugar little by little.

Once the fondant is ready, shape it into a ball and cover in generous amount of copha. Wrap in glad wrap then snap-lock bag and store overnight at room temperature. This is the best way to use fondant as it needs that resting time to get an even better consistency.This is also how you store it when not using or making in advance.

After that the fondant is ready to use. If your wanting to colour it, then put a drop of food colouring in the middle of the fondant and fold both sides over to cover it. Stretch and squeeze the fondant (the fun part) until the colour evens out. Add food colouring bit by bit until you get your desired colour. If you want to do a few different colours then break up into pieces and colour each one.

NOTE: You may want to wear plastic gloves to avoid getting dye all over your hands like I did. My kitchen ended up pink. If you don't have a baking mat or anything to roll the fondant on then I suggest placing some newspaper down underneath your board to avoid getting dye all over your kitchen bench (from experience ;)

Once the fondant is the colour you want it then roll it out to the size you want it and carefully place over your cake then smile in satisfaction at the job you have just done! Good luck! xx

Here's my first attempt.

and here's a pic of my gorgeous baby shower cupcakes that Marcia made me!