Just because we are Gluten Free…that doesn’t mean we can’t have EXCITING Celebration Cakes! The recipe for the Marshmallow Fondant is below; and don’t miss the “how-to” Video! Hooray!
Photos submitted by: Valori Parks
1 – 16 oz. bag of white marshmallows
Flavoring, optional – vanilla, orange extract, etc.
Put marshmallows in a microwave-safe bowl and add the water. Put the bowl in the microwave and heat for 30 seconds, stir. Heat again for 30 seconds, stir. Now heat & stir two more times or until the marshmallows puff up. Stir in the food color or cocoa powder and/or flavoring extracts, if you desire.
At this point, you can transfer this to a well greased mixing bowl (grease the mixing paddle also) if you don’t want to stir everything by hand. Add the sifted 1 pound of powdered sugar and mix well on SLOW speed if you are using your mixer, so the powdered sugar doesn’t fly everywhere! Keep adding powdered sugar until it looks like a dough. Turn out the “dough” on a greased work board; with your hands greased with Crisco start kneading the marshmallow fondant.
Keep adding a little powdered sugar until it is not sticky anymore. The marshmallow fondant is ready to roll out when it feels pliable. HAVE FUN!!!!
To get the dark chocolate look, Val added about 1/4 cup cocoa (she didn’t measure, just kept adding until it looked right to her) and a bit of brown and black Wilton food coloring gel. Do not add melted chocolate in addition to the cocoa or in place of the cocoa – your fondant may crack.
- If you are not using your fondant right away; rub a tiny bit of Crisco on your fondant, completely surround with plastic wrap, then seal in an airtight bag.
- If your marshmallow fondant feels hard you can warm it in the microwave for a few seconds at a time; it should become more pliable.
- If your marshmallow fondant feels dry, knead in a small amount of Crisco
- If your marshmallow fondant is too soft add more powdered sugar a tablespoon at a time.
- When you roll the fondant out, continually pick it up; turn it and cover the hard surface you are rolling the fondant on, with a little cornstarch so it won’t stick.
- After you put the rolled fondant on the cake, if it looks, “chalky” rub a wee bit of crisco on your hands until it disappears but is still shiny and then rub your hands very gently all over the cake. Pretty!
Here’s a terrific little video I found on YouTube!
Want to see more cakes?? Click HERE! (So exciting!!!)