Pipe Dream #44: To Outdo Wilton – Marshmallow Fondant

Ok, I admit. Outdoing Wilton in the cake decorating arena might be a bit of a stretch for your humble bakestress. But from all that I’ve read, their fondant tastes like spit from an anteater’s mouth.

I’m not going to apologize for that analogy either. Instead, I’ll give you a better recipe.

First, melt a whole bag of mini marshmallows with about three tablespoons of water. Let it go for 30 second intervals, stirring in between until it’s all melted.

Next, grease your counter with shortening and pour 2/3 of a two pound bag of powdered sugar on it. Pour out the marshmallow mixture onto the sugar and slowly incorporate everything together, including the rest of the sugar from the bag. Make sure your hands are well greased with shortening; it all gets a bit sticky.

Knead everything together until you can form it into a ball. Grease the ball with even more shortening and cover with plastic wrap. Let cool in the fridge until you are ready to use it.

Meanways, make your cake.

Give your cake a solid coat of buttercream so the fondant has something to stick to. Ne’er you mind the little coffee granules in the frosting that look like crumbs. That isn’t normal; it’s just me. Also, your buttercream needn’t be perfectly smooth, but you should strive for it. Little things show up under fondant.

Prep your counter by sprinkling it with cornstarch so the fondant won’t stick. This step is essential. I had to keep peeling up the fondant because I didn’t put enough starch down. Don’t be like me.

Remove your fondant from its wrapper and begin to roll it out with a rolling pin covered in corn starch. If the fondant seems dry and tears easily, knead in a teaspoon of water at a time until it is the right consistency. Kneading and rolling take some serious resolve–it is hard work. I was sweating. But not enough that it dripped onto the fondant, so don’t worry about that.

Finally, roll up the fondant onto your rolling pin, and then roll it out onto your prepared cake. After that, it is super easy to trim off the bottom, leaving you with a perfectly smooth, marshmallow-y cake. Unless, you are me and have a crease in your fondant.

Considering that this was my first ever attempt at fondant, however, I have to say I was pretty pleased. Pritty playsed.

Try it, pretty please?! You’ll like it.

Getting back up on the horse soon,

L

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4 Responses to “Pipe Dream #44: To Outdo Wilton – Marshmallow Fondant”


  1. 1 Sam February 7, 2012 at 5:46 pm

    This looks amazing! I have tried making marshmallow fondant before and it turned out like crap but I think I might try again with this recipe! Thanks for sharing!

  2. 2 denise makuski October 30, 2012 at 5:54 pm

    This looks like wiltons marshmallow fondant its easy and tastes way better than their regular fondant

  3. 3 http://greencoffeebeanpurediet.com September 23, 2013 at 10:18 am

    Hi everyone, it’s my first pay a visit at this website, and article is in fact fruitful
    in favor of me, keep up posting these types of posts.


  1. 1 Pipe Dream #103: To Sparkle – Flower Fondant Cake « piping dreams Trackback on April 25, 2012 at 8:02 am

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