Ingredients
- 1 bag mini marshmallows (10 ounces)
- 3 tablespoons water
- 6 cup powdered sugar
- oil (for greasing your hands)
- food coloring gel (optional)
- White Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 stick salted butter (at room temperature)
- 1/4 cup solid vegetable shortening
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 5 large egg whites
- 3/4 cup whole milk
- 1 container store bought frosting
Preparation
Step 1
For the Marshmallow Fondant: pour the marshmallows into a microwave-safe bowl. Stir in the water to evenly coat the marshmallows.
Microwave for 30 seconds, then stir. Repeat this process two more times, or until the mixture is smooth.
Sift 3 cups of the powdered sugar into a large bowl and make a hole in the center.
Pour the melted marshmallow mixture onto the powdered sugar.
Sift the rest of the powdered sugar on top of the marshmallows.
Oil your hands to prevent the marshmallows from sticking to you. Knead in the sugar until you have the consistency of soft taffy and the fondant no longer sticks to your hands. If you are tinting the fondant, add food coloring now and knead until the color is fully incorporated. (Coat your hands with shortening so the colors don't stain them.)
If you are not using the fondant right away, store it tightly wrapped or in a plastic bag at room temperature.
For the White Cake: makes one 9 x 13-inch sheet cake
Preheat the oven to 350??F. Grease a 9 x 13-inch metal baking pan and line the bottom with parchment paper (or see the cupcake variation below).
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, with an electric mixer, beat the butter and shortening until softened. Add the sugar and beat until light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl as needed.
Beat in the vanilla and almond extracts. Add the egg whites, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
On low speed, alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with the flour mixture.
Pour the batter into the prepared pan and smooth the top with a spatula. Tap the bottom of the pan on the work surface to get rid of any air bubbles.
Bake until a wooden pick inserted in the center of the cake comes out clean, 35 to 40 minutes.
Cool in the pan on a wire rack for 15 minutes. If necessary, loosen the cake from the sides of the pan with a small knife. Carefully flip the cake upside down onto the wire rack, peel off the parchment paper, and then turn the cake right side up onto the rack to cool completely.
To Assemble: place a thin crumb coat layer of store bought frosting over the cake. Roll the fondant out to 1/8 inch thick. Carefully place the fondant on top of the cake, making sure to create tight corners. Slice & enjoy!
Tips:
- Coat your hands with vegetable shortening before kneading fondant. This will prevent fondant from sticking to your hands.
- Decorate the top of the cake with royal icing!