Monday, April 25, 2011

Marshmallow Creme Fondant

Hope you all had a fabulous Easter.

We did at our house and I even tried a new cupcake recipe that was out of this world.  I will be sharing it later but in the mean time I wanted to share this.  

A couple weeks ago I was privileged to help make a cake for this beautiful girl.  She was turning 3 and all she wanted was Minnie Mouse.  So that's what she got.  So cute!
I use to be so scared of fondant.  It looks quite intimidating not to mention all those different colors and layers.  But after trying this marshmallow creme fondant once, I was hooked.

I am a huge fan of making something yourself, especially food.  If it can be homemade I will do it.  This particularly applies to fondant.  The stuff in the stores is stiff and very expensive.  Not to mention my kids actually like this version, so I guess it tastes better than the store stuff too (I admit, I don't eat it.  I just peel it off and eat the cake.  Not a lover of how it tastes but a lover of how it looks).

Fondant is one of those things that if you want a certain look to your cake you will just have to try it.  Anything can be done once but remember the more you do it the easier it will be.  I thought it was much easier than I expected.

Some tips I learned:
1.  Mix with your hands.  It seems a little messy at first but it works way better than an electric mixer.
2.  Always keep a can of shortening nearby.  I try not to use very much at all but it is good to put on our countertops so the fondant will stick much less.
3.  Knead, Knead, Knead.
4.  Use a rolling pin to put the fondant on the cake.  Starting at one end, roll the fondant on the rolling pin until it is all on there and then unroll over your cake.
5.  Don't forget to "dirty ice" your cake.  This is what makes the fondant stick.  Dirty icing is just a layer of buttercream frosting all over the cake.
6.  A lot of recipes tell you to put the fondant in the fridge for several days before using.  I tried it that way the first time but I don't think it makes any difference at all.  I made the fondant right before I needed it and it worked out great.
7.  Make sure you use a cake recipe that can hold up under the fondant.  This one works great.

Okay on to the recipe.

Marshmallow Creme Fondant

1 16oz container marshmallow fluff
6-8 c. powdered sugar
2 t. flavoring (I usually use vanilla)
Colors (paste colors from Wilton work the best)

1.  Put marshmallow fluff in large bowl and stir in flavorings.  Add 2 c. powdered sugar and mix well.  Place mixture on greased countertop and knead in powdered sugar until fondant is pliable and not sticky.  This part takes me about 20-25 minutes.

2.  If you need other colors separate out the amount you will need.  Add a small amount of color to each portion and knead until color is uniform throughout.  Roll out on greased area and layer on cake or cut out in desired shapes.  To store, cover in plastic wrap and then in Ziploc bag and keep in the fridge.  It will keep for several weeks refrigerated.  Enjoy!


SharleneT said...

I, too, like to make my own foods at home and, frankly, there's very little you can't do. Commercial foods are just made in larger amounts but have so many bad additives. I like to know what's going in my food, as much as possible. There are some, however, that are so involved and the equipment too expensive. Those, I buy. This is a great recipe. Thank you, so much, for sharing. I know that was one very happy little girl.

Jent said...

I use this recipe all the time - fondant is so expensive and I think it tastes "not so good" and this marshmellow fondant people actually eat!

ruth said...


Tina (PinayInTexas) said...

Pretty cake! Fondant cakes are truly pleasing to the eyes!

The Farm Girl said...

Ruth, you will need to alter it a little bit by melting down the marshmallows in the microwave first with a couple tablespoons of water. Then you can add the powdered sugar and flavorings.

Rhondi said...

Very cute cake, and cute little girl too! I never knew you could make fondant using such simple ingredients I keep in the pantry. I can't wait to try it!

cheryl@notesfromthecrystalstairs said...

Wow you got skills I never made a
fondant cake before.

Marelie said...

Oh this is so cute..your hands are gifted!and Im sure it taste good too

MaryAnne said...

What a cute cake! Maybe I'll try this for our next birthday cake!

Lark (SparkyLarky) said...

I have never "homemade" My own fondant. And this recipe doesn't scare me off!

Soo glad you linked up to Made it on Monday! I hope you will become a regular here.

RedTedArt said...

Oooooh that is a pretty cool cake! Wow! Well done you!

Thank you for sharing this on Kids Get Crafty!


Mirage said...

I'm trying to learn marshmallow fondant too... :D So far it's good but I can't make them as lovely as yours!

Jessica said...

I know I'm late reading this post. I was searching the internet looking for a recipe like this. Can you tell me how big a cake this will ice? I need it for a 9X13 cake, with some left over for decorations of course. I'm trying to decide if I should make a double recipe or not.

Leigh said...

Hello. I am making this fondant for some graduation cut outs for a cake....and I need black fondant. Is there a way to add sifted cocoa powder to my powdered sugar to get a brown color, then add the black coloring to get a truer black and not a charcoal gray? Thanks a lot!

elsaevans said...

Dear Farm Girl,
Thank you so much for posting this marshmallow fondant recipe. I have a GLUTEN FREE customer and having seen other recipes I found yours easiest. They actually sell the marshmallow fluff in the UK and having checked out their website as well as the product I was glad to see that MARSHMALLOW FLUFF is GLUTEN FREE!

Although they sell marshmallows in the store in the UK, getting pure white ones in large quantities isn't easy unless I make a trip to Costco's (50 min. drive).

I will say that trying to answer the door to the postman whilst having a hand stuck in a bowl of marshmallow goo was probably the hardest part!

Oh one other tip - without thinking I started to add vanilla extract and nearly added one with vanilla seeds. Managed to salvage it, but I must remember to make a note that it's SEEDLESS vanilla next time. Thanks again for your post and lovely website.

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