In the Dutch Apron® Bakery kitchen, we’re absolutely obsessed with marshmallow fondant. The recipe for this homemade marshmallow fondant is incredibly easy to make, requiring only a few ingredients, and also tastes delicious. No more peeling off hard, flavorless fondant from your slice of cake! Then, there’s the appearance. Marshmallow fondant gives a simple yet elegant look to any cake or dessert, and, since it is so easy to make, that means anyone can create a stunning treat that will effortlessly impress their family and friends.
In this post, we’ll guide you through the process of making your own marshmallow fondant from scratch and give you step-by-step instructions on applying it to one of our favorite cake rolls. As a bonus, we’ll also share some expert tips on how to work with fondant, so you can achieve that perfect, polished look every time. So, put on your apron and let’s get started!
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What is Marshmallow Fondant?
Marshmallow fondant is an easy-to-make alternative to traditional fondant. It offers a sweet taste and smooth, pliable texture that makes it perfect for cake decorating. One of the biggest advantages of marshmallow fondant is its versatility. It’s incredibly easy to color and shape, meaning it can be used for a variety of cake decorating projects.
Step-By-Step Guide to Making Marshmallow Fondant
Ingredients
- 16 oz. pkg. mini marshmallows
- 2 tbsp. water
- 5 c. powdered sugar
- 1/3 c. vegetable shortening
Materials Needed
- Microwave-safe bowl
Instructions
- In a large, microwave-safe bowl, combine the mini marshmallows with 2 tbsp of water. Microwave the mixture on high for 30 seconds then stir. Repeat the 30-second intervals, stirring in between each, until the marshmallows are melted and smooth.
- Add about 5 c. powdered sugar into the bowl with the melted marshmallows. Gently fold the sugar into the marshmallows until mostly combined.
- Generously grease your hands and countertop with vegetable shortening to prevent the fondant from sticking.
- Turn the mixture onto the counter and begin kneading it like dough. Add more powdered sugar as necessary to prevent sticking and to create a smooth dough. Keep kneading until the fondant forms a smooth, elastic ball. The fondant should stretch easily without tearing.
Storage Information
If you have any leftover fondant, wrap it tightly in plastic wrap and store it in an airtight container at room temperature. It should keep for up to 2 weeks. When you’re ready to use it again, knead it until it becomes soft and pliable before rolling it out.
Tips for Working with Fondant
- Fondant can be quite sticky, so it’s important to keep your hands, work surface, and tools lightly greased with vegetable shortening or corn starch. This will prevent the fondant from sticking and tearing as you work with it.
- However, avoid using too much corn starch as it can dry out your fondant, making it crack or become difficult to work with.
- Fondant tends to dry out when exposed to air for too long, so work quickly when covering a cake or shaping decorations. If you’re working on a large project or need to take a break, cover your fondant with plastic wrap to prevent it from drying out.
- If your fondant tears or cracks when covering a cake, there’s no need to worry! You can gently smooth over small imperfections with your fingers or a fondant smoother. For large tears, dampen the area slightly with a bit of water or edible glue, then press the fondant together and smooth it out.
Adding Marshmallow Fondant to Your Favorite Desserts
What You’ll Need
- If you want to add a little something extra to the look of your fondant, we recommend using edible gold leaf or gel food coloring.
- To get your fondant to the right thickness and size, you’ll need a rolling pin.
- A fondant smoother is a useful tool that helps you even out the fondant once it has been applied to your cake and give it a more professional appearance.
- All the materials mentioned in the previous section for making your marshmallow fondant.
Storage Information
If you have any leftover slices of cake, cover the cut sections of the cake with any leftover frosting you may have and store it in an airtight container at room temperature. It can be stored like this for an additional 1-2 days.
If you don’t have any frosting or don’t want to add additional frosting to your cake, wrap your leftover slices in plastic wrap. Store them in an airtight container at room temperature for up to 1-2 days.
Servings: This recipe will serve approx. 8 people at your next gathering or special event. The fondant recipe itself makes about 48 oz. of fondant, which is enough to cover a standard-sized cake.
Ingredients
- 1 Dutch Apron® Bakery Red Velvet Cake Roll
Instructions
- Follow the instructions above to make your marshmallow fondant.
- Optional: We added gold leaf into our fondant to give it an extra pop. We did this by taking edible gold leaf and gently folding it into the fondant during the kneading process.
- Tip: If you prefer to add color to your fondant, do so by adding a few drops of your preferred gel food coloring and kneading the fondant until your desired hue is achieved.
- Once your fondant is ready to use, lightly dust your counter or work surface with powdered sugar. Roll the fondant out using a rolling pin until it is thin but not too delicate, typically around 1/8-inch thick.
- Take your cake roll out of the packaging and let it sit on the counter to thaw for about 15 minutes. It should still be chilled but starting to soften slightly. Then, place the cake roll vertically on a serving platter or a turntable.
- Before covering your cake roll with fondant, crumb coat your cake with a thin layer of frosting. This will help the fondant stick and create a polished look.
- Carefully lift the rolled-out fondant and drape it over the top of the cake roll. Quickly smooth down the fondant on the top of your cake roll. Then, begin pulling apart the pleats and pressing the fondant onto the cake. Smooth the fondant with your hands or a fondant smoother to remove any air bubbles or wrinkles.
- Once the fondant is applied, use a sharp knife or pizza cutter to trim the excess fondant from around the bottom edge of the cake.
- Now that your cake roll is beautifully covered in marshmallow fondant, decorate by adding more gold leaf and other gold accents for an extra touch of shimmer.
