I can’t just run to the local bakery and grab a cake for birthdays at our house. First of all, there is the principal of the thing, determined to do it myself. But then there’s the reality that our household diet cant handle the wheat in everything including the icings.
The average butter cream icing is fine to use, and I keep Icing scribblers on hand in multiple colors for decorating. But sometimes you want that real smooth look of a fondant. at $12 a container/ color and the wheat content, that just wouldn’t happen in our house. Except…..I learned a long time ago to make it from MARSHMALLOWS! It rolls and maneuvers just like the bought kind.
- 8 ounces miniature marshmallows (4 cups not packed, or half of a 16-ounce bag)
- 2 tbsp water
- Food coloring or flavored extracts, optional (I used2 Tbsp of Raspberry Jello to make pink)
- 1 pound powdered sugar (4 cups), plus extra for dusting
Melt the marshmallows and water over extremely low heat until puffy and melted. Stir in your coloring or flavors if you want now. Then fold in the icing sugar.
It won’t fully mix in the pot, so dump the contents out onto a icing sugar dusted surface and knead like bread until smooth and pliable.
Roll as thin as possible on a sugar dusted surface and cover one double layered 8″ cake or cut out desired shapes. Or shape like play-dough to make edible figures.
Here are some other cakes I’ve made with marshmallow fondant…