For Coco’s birthday this year I decided to brave the unknown and try to tackle fondant. I was going to buy some, but all the reviews I read said that store bought fondant was difficult to work with, tasted awful and was expensive…uh…what’s the point!! So I did some research, tested some recipes and came up with this! I was really happy with it, Coco loved her cake and it was amazingly easy. As a base, I had iced my cake with a buttercream frosting that I colored yellow with food coloring. You’ll need a little of the frosting for the flowers, so put about a 1/4 cup of it aside for later.
– 1 16oz bag of mini-marshmallows
– 1/4 cup of water
– 1 2lb bag of powdered sugar
– food coloring
– Pour the marshmallows into a glass bowl and microwave on high for 30 seconds. Mix the marshmallows with a spoon and microwave for another 30 seconds. Keep doing this until you’ve melted all the marshmallows. Mine took about a minute (my microwave’s a bit of an over achiever though!).
– Transfer the melted marshmallows to a standing mixer. Using the paddle attachment with the mixer on low, add the 1/4 cup of water.
– Take 1 cup of powdered sugar and set aside. Add the remaining powdered sugar to the marshmallow mixture 1 cup at a time with the mixer on medium. Keep adding sugar one cup at a time. It will start of looking like a total sticky mess! Keep adding sugar until it loses its stickiness and can be formed into a ball, it will probably take all of the sugar. If yours doesn’t seem to be coming together and you have used all of your sugar, fear not, just take the fondant out of the bowl, place it on a surface dusted with the reserved powdered sugar and knead with your hands a few times until it comes together into a ball.
– Divide the fondant for coloring. I used mostly white, so I just cut off about a 1/2 cup of fondant to color for the center of the flower and another 1/2 cup for the green. Add a few drops of food coloring to the small portions and knead it in, adding powdered sugar to the work surface to keep it from sticking. Keep kneading until the color is uniform.
– Separately wrap the different colors of fondant in plastic wrap and place in the refrigerator to chill overnight.
– Take the fondant out of the fridge and roll out to be about 1/8″ thick. It will be quite stiff, but it will loosen up as you roll it out.
– Use a flower cookie cutter to cut out your flower shapes and a small round cutter to cut out the orange centers. (Truth be told I used the top of one of my spice jars to cut out the circles!) The leaves are pretty easy to draw free hand.
– Use a dab of the reserved frosting to affix an orange center to each flower and another dab to affix it and the leaves to the cake. Place your whole flowers randomly on the cake and then use a knife to cut flowers to fit on the bottom edges.
How easy was that! Coco saw her cake in the morning looked at me and said “Papa, it’s beautiful!”. I think there’s a lot of fondant in my future!