I love working with fondant, especially marshmallow fondant. When I first saw fondant being used years ago on a Food Network show, I was like I have to get my hands on that. Technically, fondant is considered an icing that can be made to pour or rolled out and sculpted. It is usually made from sugar, water, flavor and colorings. I typically use what is considered rolled fondant. There are many myths about fondant and I want to bust them for you with this recipe for marshmallow fondant.
When people hear fondant, they tend to think of elaborate wedding cakes covered in beautiful but not so tasty decorations that you tend peel off before you eat the cake. Some commercially made fondant does not taste good. When I first started using fondant, I purchased it from a local cake decorating store. It wasn’t too bad. Some people liked it and some didn’t. One day I was talking about cake with another mom at my kid’s school, who was an awesome cake decorator and way out of my league. I asked her what kind of fondant she bought. She said, “You buy your fondant?” I was like “Yeah, why?” She told me to try making marshmallow fondant. So I went home and googled it and have been using it ever since. When marshmallow fondant is on my cakes, people eat it. When I make a batch to cover a cake, my kids fight over the scraps. I have to watch it like a hawk because my littlest will steal it right out from under me.
Myth #2: It’s expensive.
It can be if you buy your fondant premade. However, if you make your own it is very cost effective.
Myth #3: Fondant is hard to work with.
Ok, so this one is a little true. But only because it can get a little stiff while it sits and takes a little coordination when lifting it to cover a cake. To keep it from drying out, always cover it with plastic wrap when you aren’t using it. If it is a little dry, pop it in the microwave for a few seconds or work some shortening into it to make it pliable again.
Like with all things it takes practice. I tell people that it’s like play dough for cake. So you are no Michelangelo. I’m not either. You don’t have to be. Start out with just simple flat decorations and build your skills from there. Roll it out with a rolling pin to about 1/4″ thickness, cover the iced cake, and use some cookie cutters to cut out some shapes to add to it. And Voila, fondant covered cake.
Myth #4: It’s only for cake.
No way, I use it for cookies and cupcake toppers.
Fondant is a great alternative to royal icing for cookies. Use the same cookie cutter to cut the fondant that you used to cut out your cookie, brush a little water to on the back of the fondant and adhere to the cookie. Optionally, use some smaller cookie cutters or edible markers to add more definition.
Fondant on cupcakes is a great way to take them up a notch. Get creative with your cutters to make character shapes or just cut out some simple flowers. Ice the cupcake then place your fondant shapes on the icing. The icing will help adhere it but if you want to be safe you can brush a little water on the back of the fondant. Sometimes I let the fondant dry out a little before I add them to the cupcake. However, if you want it to form to the cupcake like a little pillow, don’t let it dry.
Myth #5: It doesn’t last very long.
Wilton’s website says: “Excess can be stored 2 months in an airtight container. Do not refrigerate or freeze. Iced cake can be stored at room temperature for 3-4 days.” They are talking about their own fondant brand. However, if you consider ingredients in the marshmallow fondant, just marshmallows and powdered sugar, it will last just as well. I put my finished cakes in the fridge. Some may consider that a no-no. I think it ensures that the inside will last.
Don’t let these myths hold you back. Try this recipe for marshmallow fondant and get your cake on!