Ingredients
- 16 ounces white mini-marshmallows
- 2 to 5 tablespoons water
- 2 pounds powdered sugar (use a good quality)
- 1/2 cup Crisco shortening plus more
Preparation
Step 1
Melt marshmallows and two tablespoons of water in a large microwave bowl. Cook for 30 seconds, stir, 30 more seconds, stir, etc. until all marshmallows are melted. Usually take about 2 1/2 minutes. Pour about 3/4 of the powdered sugar on top of the marshmallow.
Grease your hands VERY generously, then grease the counter on which you will be working. Dump the bowl of marshmallow/sugar in the middle.
Start kneading like you would bread dough. Keep kneading as you add the rest of the powdered sugar. If the fondant is sticking, grease your hands and knead some more. If the mix is tearing, it is too dry, so add water. It usually takes about 8 minutes to get a firm, smooth elastic ball so that it will stretch when applied to the cake.
The mixture needs to sit, so coat it in Crisco, double wrap it and let it sit overnight.
To store the fondant for later use, coat it with a heavy layer of Crisco, double wrap, then put in a storage bag, squeezing out as much air as possible.
Give the top and sides of the cake a nice thick layer of buttercream icing. Determine the size of the fondant piece if you are covering a cake or cake layer.
Knead the fondant to incorporate the layer of Crisco. If it seems stiff, microwave it for 10 seconds at a time until it is soft and pliable. If you need to color any of the fondant, now is the time to do it. Add food coloring a little at a time, kneading it in thoroughly before adding more.
Pre-shape your icing into approximately the shape of your cake. For a round cake, make a disk shape. For a rectangular cake, make a log shape.
Use either Crisco or cornstarch on the counter and on the fondant to keep it from sticking. Roll it out to 1/8 inch thickness. You can use a map to roll it out on as well. The mat can then be used to help "flip" the fondant on to the cake. Or use a long nonstick rolling pin and roll the icing up onto the pin.
If you see a bubble in the surface, take a thin sharp needle and poke at an angle a tiny hole in the bubble. The angled hole lets the air out of the bubble, and with a tiny bit of rubbing, you can reseal the hole.
Sprinkle a bit of cornstarch on the counter to help prevent sticking.