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How to Make Marshmallow Fondant

How to Make Marshmallow Fondant

I am not a pastry chef, nor do I own a bake shop. However, I can show you How to Make Marshmallow Fondant. This easy recipe tastes better than most fondants and will definitely impress your friends.

Why Make Fondant?

  • It looks cool. Come on, you know that’s the main reason.
  • Homemade fondant tastes better than store-bought fondant.
  • It saves tons of money. My local baking supply store sells fondant for $8 a pound. This recipe make 3 lbs. for less than $5.
  • It’s SO much easier than you ever thought it could be.
  • You KNOW you’ve always wanted to make a cake like the ones you see on Ace of Cakes and Cake Boss. Admit it!

Fondant Mushrooms

For years I was terrified of fondant. I’d look at cakes online, in magazines, or on TV and always secretly wish I could create such masterpieces.

Then I heard a rumor from a chef that you could make fondant out of marshmallows and powdered sugar. WHAT?!? Marshmallows were the only thing standing between me and my dream? …Pretty much.

Now that I’ve conquered fondant, I feel invincible.  I’ll attack any “hard-to-make” dish with blind confidence. Turducken, Beef Wellington, Mile-High Souffles, let me at ’em!

How to Make Marshmallow Fondant

The most important thing to remember is grease, grease, grease. Marshmallow fondant is very sticky until it’s finished. Grease everything it is going to touch–including YOU.

How to Make Fondant

Melt the marshmallows with a little water in a GREASED microwave-safe bowl. Mix the powdered sugar and marshmallow in a GREASED electric mixer, until the mixer sounds exhausted.

Making Fondant

Then GREASE the counter and yourself, and knead until smooth.

How to Fondant

Believe it or not, that’s it.

Coloring Fondant

Then you can use your amazing fondant to cover cakes, mold into critters and cut fun shapes for cupcake toppers. It rolls out like a dream and molds just like play-dough.

Fondant Cupcake Toppers

Fondant is best used to create a smooth layer over cakes, for FLAT decorations, and for squatty shapes that aren’t top heavy. If you want to make standing bows or larger flowers you’ll need to use gumpaste, because it drys harder.

Molding Fondant

No fancy tools here. I bought a $1 pack of plastic pallet knives to help form the mushrooms and gnomes. You can also paint fondant with food coloring for a “water-colory” look.

How to Paint Fondant

How to Make Marshmallow Fondant

Yield: 3 lbs

Prep Time: 20

Cook Time: 3 minutes

Ingredients:

  • 16 ounces mini marshmallows
  • 3-6 tablespoons water
  • ½ teaspoon extract flavoring of choice (optional)
  • 2 pounds powdered sugar
  • 2/3 cup Shortening
  • (Cornstarch for rolling)

Directions:

  1. Place the shortening in a small bowl, you’ll need to dip into throughout the entire process.
  2. Grease a microwave-safe bowl, the electric mixer bowl, the paddle attachment and a spatula with shortening.
  3. Pour the marshmallows, 3 Tb. of water and the extract in the microwave-safe bowl.
  4. Melt the marshmallows in the microwave in 30 second increments. Stir with the greased spatula in between.
  5. Continue until the marshmallows are completely smooth—2-3 minutes.
  6. Pour the marshmallows into the greased mixer bowl. Start the mixer on low and slowly add the entire bag of powdered sugar. Mix until the mixer starts to struggle. There will still be plenty of dried clumps in the bowl.
  7. Grease a clean work surface and your hands. Dump the mixture out on the surface, clumps and all. Start kneading and re-grease hands as needed.
  8. Knead for several minutes until the mixture is clump free. At this point, if it seems to be dry and rips when you pull it, add a little more water, 1 teaspoon at a time, until the fondant is soft, pliable and can stretch a little ways when you pull on it. *When you add the water, it is going to seem like a mistake for a moment, but re-grease your hands and keep kneading. The water will absorb into the fondant.
  9. Now, grease the whole ball and wrap with plastic wrap. Place the wrapped ball in a large zip bag and squeeze out all the air before sealing. Let it sit overnight to improve the texture and elasticity. *You can use it immediately in a “cake emergency” but it’s better to wait. *It’s best to color fondant right before using so the color doesn’t fade. Drop a few drops of food coloring on the fondant and knead in.
  10. Once it has sat over night, sprinkle a clean work surface, and your hands, with cornstarch. *Some people use more powdered sugar for this, but they risk adding clumps to their perfectly smooth fondant. Cornstarch doesn’t clump.
  11. If rolling out for a cake, rub cornstarch on the rolling pin and roll until just over 1/8 inch thick. Make sure to measure the cake and sides accordingly. Drape over a frosted cake and gently smooth any bumps or creases. Carefully cut the excess fondant around the bottom.
  12. If using for molding, HAVE FUN! It molds just like play dough. If wrapped well, it will keep at room temperature for a long, long time.

Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!

Marshmallow Fondant

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119 Responses to “How to Make Marshmallow Fondant”

  1. Alison @ Ingredients, Inc.posted September 12, 2011 at 6:19 am

    wow how cool!

    Reply

  2. Jeanetteposted September 12, 2011 at 7:09 am

    Wow, I would never think to make my own fondant. How cute are your gnomes!

    Reply

  3. Bev Weidnerposted September 12, 2011 at 7:11 am

    All right, those are DARN cute.

    Reply

  4. Shainaposted September 12, 2011 at 7:15 am

    I love how easy marshmallow fondant is. And those mushrooms and gnomes are just adorable, Sommer!

    Reply

  5. Curtposted September 12, 2011 at 7:28 am

    You’re right. It does look cool. I probably won’t try this myself, but I know my wife will like it. She’s experimented with fondant a few times.

    Reply

  6. Sawsan@ chef in disguiseposted September 12, 2011 at 7:39 am

    I love Marshmallow fondant! I discovered it recently and it is loads of fun!
    Love the mushrooms and gnomes!

    Reply

  7. Feast on the Cheapposted September 12, 2011 at 8:07 am

    WHOA. So impressive. Those shrooms look so real

    Reply

  8. Tricia @ Saving room for dessertposted September 12, 2011 at 8:08 am

    Oh Sommer – you are my hero! I have always wanted to try working with fondant and now you tell me I can make my own! Thank you a million times! Your gnomes are so adorable. Why or why don’t I work in a bakery instead at a desk?

    Reply

  9. MIss @ Miss in the Kitchenposted September 12, 2011 at 8:15 am

    You are simply awesome, Sommer! That is just too cool. I’m so far removed from cake decorating, that I’ve never heard of marshmallow fondant. Adorable!

    Reply

  10. The Mom Chef ~ Taking on Magazines One Recipe at a Timeposted September 12, 2011 at 8:33 am

    I had absolutely no idea that it would be that easy. I can’t wait to give it a try and make my own. Thank you, thank you for showing us how to make it.

    I adore those gnomes too. I don’t know that I’m up for that, but I bet I could conquer the mushrooms!

    Reply

  11. Stephanie @ Eat. Drink. Love.posted September 12, 2011 at 8:34 am

    I’m saving this post. I usually hate the taste of fondant. I do like marshmallow fondant much better and you’ve made it look so easy to make!

    Reply

  12. Cookin' Canuckposted September 12, 2011 at 8:34 am

    Great tutorial! This is the way I make my fondant, too and it tastes SO much better than many commercial brands out there.

    Reply

  13. JulieDposted September 12, 2011 at 8:53 am

    Oh my gosh, that is so cute! I’m still not brave enough and am too lazy to make my own fondant. You do make it look way too easy…

    Reply

  14. JulieDposted September 12, 2011 at 8:55 am

    Oh my gosh, that is so cute! I’m still not brave enough and am too lazy to make my own fondant. You do make it look way too easy…

    Reply

  15. Heather | Farmgirl Gourmetposted September 12, 2011 at 9:05 am

    Wonderful tutorial Sommer! My mind is going nuts right now with the things I could make with Marshmallow Fondant. Thank you for sharing!!

    Reply

  16. Susieposted September 12, 2011 at 9:08 am

    That is awesome!!!! I am so excited to try this….. great post!

    Reply

  17. Diane {Created by Diane}posted September 12, 2011 at 9:50 am

    Those are so darn cute!

    Reply

  18. Stay-At-Home-Chefposted September 12, 2011 at 11:09 am

    These would be PERFECT for my daughter’s Gnomeo & Juliet themed b-day party :)

    Reply

  19. rachelleposted September 12, 2011 at 12:05 pm

    Thank you for this recipe. If only I had known how to do this when I made my daughter a fairy cake with mushrooms.

    Reply

  20. chinmayie @ love food eatposted September 12, 2011 at 12:30 pm

    Super cool! I don’t believe this! looks so easy :)

    Reply

  21. Angie's Recipesposted September 12, 2011 at 12:32 pm

    What a great tutorial! You made it seem so easy to do. Thanks, Sommer.

    Reply

  22. Mariaposted September 12, 2011 at 12:37 pm

    Would it be terrible to use a dough hook and knead it in the mixer? I’m lazy….

    Reply

    • Sommer — September 12th, 2011 @ 12:42 pm

      Hey Maria,

      I’ve tried that… the fondant is so thick it will give your mixer a whoopin! But the mixer really does the majority of the work before you dump it out.

      Reply

  23. Sylvie @ Gourmande in the Kitchenposted September 12, 2011 at 1:25 pm

    So impressed! Those are incredible well done.

    Reply

  24. Lindaposted September 12, 2011 at 2:13 pm

    I love making this fondant! I use the dough hook instead of paddle so that it’s not as hard on my KA. I still knead it myself. I can tell if it is ready better by feeling the fondant. BTW if it gets hard just microwave in increments of seconds.

    Reply

    • kelly — June 15th, 2012 @ 12:31 pm

      I am glad I saw this! I made it last night and I need it for the weekend so I wanted to check on it today incase I had to make a new batch. It feels a little stiff, or like when you would stretch chewed gum (I know I used to as a kid when I was bored haha). Hoping it is ok!

      Reply

  25. Kathy - Panini Happyposted September 12, 2011 at 2:19 pm

    Oh my goodness, your gnomes are SO cute! I can’t wait to try this, I love the idea of fondant that actually tastes good. :-)

    Reply

  26. naomiposted September 12, 2011 at 4:17 pm

    Those gnomes are so aweseome-So cute and well carved!

    Reply

  27. Krista {Budget Gourmet Mom}posted September 12, 2011 at 6:27 pm

    I am SO doing this!!!! Awesome!!

    Reply

  28. Chef Dennisposted September 12, 2011 at 6:49 pm

    I have never made fondant, and now thanks to you I know how! this is going on my list of things to teach my girls this year!
    Thank you so much for the lesson!

    Reply

  29. Tiff @ Babes and Kidsposted September 12, 2011 at 7:22 pm

    Your gnomes are so cute! I didn’t realize this was makeable, I always buy fondant at the store. I’m excited to have a recipe to try, thanks for the great share!

    Reply

  30. Alisonposted September 12, 2011 at 7:41 pm

    Yup. I have a feeling these marshmallow fondant mushrooms are going to be making an appearance the next time I have to bake something for the mushroom club….

    Reply

  31. Kathyposted September 12, 2011 at 9:05 pm

    I use my KitchenAid mixer with the dough hook and have to do very little hand kneading. It works great!

    Reply

  32. marlaposted September 12, 2011 at 9:36 pm

    Homemade fondant is genius! And those little gnomes are precious :)

    Reply

  33. Annposted September 12, 2011 at 9:52 pm

    Absolutely brilliant! Buzzed AND bookmarked!

    Reply

  34. Cathy/ShowFoodChefposted September 12, 2011 at 10:10 pm

    I found your blog because of Marla’s post on FaceBook. Thank you for being so generous as to share this great recipe and with an easy to follow how-to. Beautiful!

    Reply

  35. Sanjeeta kkposted September 12, 2011 at 10:25 pm

    What a marvelous creation..you made it look all so easy, Sommer! Love those cute little dolls.

    Reply

  36. Amy @ Gastronome Tartposted September 13, 2011 at 6:20 am

    It never crossed my mind to make my own fondant! This is bookmarked for sure because not only does it look easy, it costs less and tastes better!

    Reply

  37. Robyn Medlinposted September 13, 2011 at 6:52 am

    Just found your site- bookmarked! I’ll be checking back for more fab recipes!

    Reply

  38. Robyn Medlinposted September 13, 2011 at 6:52 am

    Just found your site- bookmarked! I’ll be checking back for more fab recipes!

    Reply

  39. Cajun Chef Ryanposted September 13, 2011 at 8:33 am

    Those are some really cute mushrooms! Great fun too!

    Reply

  40. Magic of Spiceposted September 13, 2011 at 10:19 am

    What a great post! These are amazing!!!

    Reply

  41. Sarah @ pão e queijoposted September 13, 2011 at 10:21 am

    This is SO helpful, you make it look so easy! Thanks!

    Reply

  42. Laurenposted September 13, 2011 at 3:28 pm

    I’ve made this before, but with water, marshmallows and powdered sugar! And it was by hand, not in a mixer! Marshmallow fondant is so good compared to the other {gross} store bought kind! Great tutorial!

    Reply

  43. Carolinaheartstringsposted September 13, 2011 at 5:11 pm

    This is a must keep and use often recipe. Thanks for showing us how easy it can be. Come visit us. We have a terrific aplenty chutney recipe.

    Reply

  44. leslieposted September 13, 2011 at 6:28 pm

    your right..the premade fondant is sooooo expensive. $15.00 for 2 pounds at the cake store I go to! Crazy. MMF tastes much better too!

    Reply

  45. Shop with Me Mama (Kim)posted September 14, 2011 at 12:16 am

    Now this is something I can do!! Thanks for that easy recipe!

    Reply

  46. myFudoposted September 14, 2011 at 1:11 am

    You make it the tasks sound so easy,good recipe.Delicious!

    Reply

  47. Apron Appealposted September 14, 2011 at 2:43 am

    Look at those little sculpted creations! This is why Royal Icing and fondant and me don’t get along very well. Big picture in the brain that I cannot make happen with my hands I must not have played with playdough enough as a kid.

    Reply

    • Lynn — May 1st, 2015 @ 9:51 pm

      This is an old thread. Any chance you are still baking?  I would like to add that fondant is easier than royal icing, because you can just use cookie cutters. I know the sculptures some people make with fondant are amazing, but even just covering a cake in fondant with a coordinating color of polka dots or stripes looks professional.

      Reply

  48. Lisa @ Tarte du Jourposted September 14, 2011 at 6:59 am

    You are so clever!! I have never made fondant before and you motivated me to give it a try! I adore the gnomes!

    Reply

  49. biancaposted September 14, 2011 at 12:00 pm

    How fun! Those mushrooms look strikingly real!

    Reply

  50. torviewtorontoposted September 14, 2011 at 3:13 pm

    creative looks wonderful

    Reply

  51. Pattyposted September 14, 2011 at 3:23 pm

    You’re right, this is cool! Talk about playing with your food;-)

    Reply

  52. Dmarieposted September 14, 2011 at 6:36 pm

    too CUTE! and with marshmallows involved, bet you’re right about it being better tasting!

    Reply

  53. Marisaposted September 14, 2011 at 9:03 pm

    Those little gnomes are so cute! This is a a very useful post–definitely saving it. I can’t believe how expensive store-bought fondant is, plus it tastes gross! This is the way to go.

    Reply

  54. Kitaposted September 15, 2011 at 4:37 pm

    I saw a picture of these little gnomes on another site and thought they were soooo cute! I am super excited to see that it was you who created them!!!

    Reply

  55. Eileenposted September 15, 2011 at 7:52 pm

    Thanks for sharing your recipe and secrets. I am frightened of fondant. Maybe I will give it a try now.

    Reply

  56. Vijithaposted September 16, 2011 at 12:45 am

    So nice! I love those cute little mushroom look alikes. You have magic in your hands. Brilliant work

    Reply

  57. Jen at The Three Little Pigletsposted September 17, 2011 at 12:07 pm

    I had NO idea it was so simple!

    Reply

  58. Michelleposted September 19, 2011 at 2:21 pm

    amazing post! I would jump for joy if I could make those mushrooms look like that!

    Reply

  59. Lucianaposted September 21, 2011 at 11:54 am

    Hi Sommer!
    Those mushrooms and gnomes are adorable!
    Great tutorial! I follow your instructions and I got a good fondant. Thanks!

    Reply

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  61. Karriann Grafposted September 24, 2011 at 3:35 pm

    Love this, thanks for sharing, happy Baking!

    Reply

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  63. miami divorce lawyerposted September 30, 2011 at 12:28 pm

    how cute is this.. I love gnomes.

    Reply

  64. Robyn | Add a Pinchposted October 4, 2011 at 8:37 pm

    You are so talented, Sommer! Those gnomes are ADORABLE!!!!

    Reply

  65. Anamikaposted October 6, 2011 at 2:19 pm

    You have addressed the secret desire of all the home bakers..to master the art of well decorated cake…This is where the crappy tasting store fondants create havoc..thanks for this simple way to solve it!! Planning to try with butter…will let u know how it came.

    Reply

  66. Elaposted November 13, 2011 at 12:30 pm

    Thank you! Now that I know how to make marshmallow fondant, my cookies, cupcakes and cake wouldn’t be the same. What a great find.!

    Reply

  67. Tashaposted November 27, 2011 at 10:16 pm

    You ROCK! No… Seriously!! I wish i’d have found this recipe before making my sons birthday cake!! I will most definitely be using this next year! Thanks so much for posting!

    Reply

  68. Rebeccaposted January 7, 2012 at 12:37 pm

    I am planning on doing this for the first time for a birthday this coming weekend. I was wondering if it will cover a two tiered cake? Also im doing a zebra stripe on the cake. Do I need to do this twice?

    Reply

    • Sommer — January 7th, 2012 @ 1:54 pm

      Hi Rebecca,

      I would make a double batch to be safe. If you have leftover fondant it will keep for a very long time in the fridge. :)

      Reply

      • Andrea Quigley — April 16th, 2013 @ 11:55 am

        Whats a very long time? Like a month or longer

        • Sommer — April 21st, 2013 @ 7:27 am

          I’ve had some stored for 3 months and it’s just fine!

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  70. Rebeccaposted January 7, 2012 at 5:49 pm

    Does the temp in the air make a difference?

    Reply

    • Sommer — January 9th, 2012 @ 7:53 pm

      Hi Rebecca!

      The air temp shouldn’t matter that much. It will be a little softer in warm temps and a little more firm in cooler temps, but not by much. :)

      Reply

  71. Laurieposted February 21, 2012 at 2:24 pm

    Late on this discussion, but adding a teaspoon or so of light cornsyrup to the melted marshmallow will help with the pliability of the fondant. Less tears and a little stretching room to cover all sides of the cake. Also, add your food coloring gel before mixing in the powder sugar. Lots easier!

    Reply

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  73. Amyposted March 29, 2012 at 8:59 am

    Trying this tonight for my daughters B-Day tie dye peace sign cake. Can’t wait.

    Reply

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  75. Jessieposted May 10, 2012 at 4:54 pm

    I just wanted to tell you that I just tried this and… It as amazing! I’ve just been kneading it all by hand after microwaving and this so much easier!!! I will be doing this from now on!!! Thank you so much for posting this!!! I’m forever grateful!! Lol

    Reply

  76. Sandyposted May 10, 2012 at 9:43 pm

    Thank you so much for sharing this! Its exactly what I was looking for, an alternative to store bought fondant that I can use to mold a penguin couple out of for a wedding shower cake, and the bow for on top. Super excited to try this! :)

    Reply

  77. Danielleposted May 12, 2012 at 7:13 pm

    i have been looking for this recipe for a while now & i finally found it. thank you :-)

    Reply

  78. Brittanyposted May 22, 2012 at 3:22 pm

    Can’t wait to make fondant for the first time and Ive never used it! What kind of extract do you use? Is it good without any extract?

    Reply

    • Sommer — May 22nd, 2012 @ 4:06 pm

      I usually use almond extract, but you could flavor it however you want. I bet it would just taste like sugar without a flavoring. :)

      Reply

      • Ashli — June 17th, 2014 @ 7:24 am

        It Tate’s like marshmallows without doing any extract

  79. Ramyaposted June 5, 2012 at 11:47 pm

    Lovely recipe….!!!! and how nicely u’ve used the food colors…!! can’t wait to try…

    Reply

  80. Dawn Hallposted June 9, 2012 at 8:26 am

    I’m getting ready to try this recipe, but am curious to know how long it will keep at room temperature? You said if in #13: “If wrapped well, it will keep at room temperature for a long, long time,” but what exactly does that mean. Once it’s wrapped in saran wrap, can I put the ball in a ziplock food saver bag & remove the excess air with my handheld foodsaver vac? And how long is “a long, long time” really…1 week, 1 month, longer? Please elaborate…it would be greatly appreciated.

    And thanks for sharing this recipe…

    Reply

    • Sommer — June 11th, 2012 @ 11:31 am

      Hi Dawn,

      I’ve had some in the pantry (wrapped well) for 3 months and it’s still soft. The longest I’ve ever let it sit and still used it was about 4 months. I had that in the frig though…

      Reply

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  82. Pirates Cove Cupcakesposted July 18, 2012 at 9:54 pm

    You have made my dreams come true. I got out of walmart bakery, and am in a private bakery that someone else has. And soon, armed with this and imagination, will go on my own with a bakery of my own someday.

    And it tastes better then all that stuff that gets shipped anyway, but then again, all homemade things do.

    Reply

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  84. shannon moeposted August 23, 2012 at 11:37 am

    Hi–
    I am planning on making this fondant however I do not have a stand mixer with a paddle attachment. Will it still turn out if I use a hand mixer?? thanks =)

    Reply

    • Sommer — August 23rd, 2012 @ 12:13 pm

      Hi Shannon, You can, but it probably won’t get you very far. You’ll have to do most of the mixing by hand. Let me know how it goes!

      Reply

      • Benita — March 3rd, 2013 @ 7:02 am

        I do not use a hand mixer when i make mine. I microwave the marshmallow, add most of my powder sugar, then grease my counter top before i pour out and just knead it. As I knead ! add a little bit of sugar at a time until I get the right consistency.

  85. Rebeccaposted August 25, 2012 at 11:00 pm

    This is a very good recipe but blending the powdered sugar and marshmallows did not work out very well .. so instead I just used my hands to mix it up . hanks worked out very well !

    Reply

  86. Kellyposted September 15, 2012 at 3:28 pm

    I tried this recipe today to make a smiling sun for a bday cake. I halved it, but stuck to the exact measurement ratios, and it turned out like runny, gummy glue. Fortunately I had the wherewithal to realize it just needed something dry, and since I didn’t have any more powdered sugar, I added flour. Turned out great! Not too sweet, still tastes like marshmallow. Thanks for posting this.

    Reply

    • Sommer — September 16th, 2012 @ 12:42 pm

      Hey Kelly, As with most baking/sugar issues it might have had to do with climate and conditions. I’m so glad you were able to fix it!

      Reply

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  88. Megposted November 6, 2012 at 1:19 pm

    I have made this fondant before & mine was SO sticky…but the more powdered sugar I added, it made the fondant crack (I was covering a cake). I literally couldn’t touch it, without it sticking to me, which was incredibly annoying. Any remedies for this…or something I possibly did wrong?

    Reply

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  91. melissaposted February 5, 2013 at 9:27 am

    I just tried out this recipe! amazing :) and you are right…. grease grease grease!

    Reply

  92. Rene'posted February 18, 2013 at 1:56 pm

    Wow, this is an amazing find, thank you for been so generous in sharing this recipe. As I am from South Africa any suggestions on what I could replace the shortening
    with as we dont have it in SA. Has any one tried it with butter. This has come at such a good time as I am planning to make bakes for parties and weddings, again thank you

    Reply

  93. VeggieTanyaposted February 23, 2013 at 8:41 am

    I greased everything with coconut oil instead of shortening. Worked great. Now I’m off to make fondant toilet paper for my son’s poop cake…

    Reply

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  95. Sarahposted March 15, 2013 at 2:30 pm

    I just made this today. Making the fondant was super easy. Coloring it was another story. After sitting in the fridge all night I had a white rock to work with. I had to cut it up and attempt to kneed in a color. It wasn’t until the fondant got so dry from the shortening and the air and I added water that the color became more uniform, and the fondant a sticky mess. Eventually it worked out, however it took hours of kneading and fighting. I would recommend cutting it into smaller pieces and microwaving it. It becomes super malleable and the color is uniform very quickly. On the upside, it tastes yummy!

    Reply

  96. Jonalyn Cezarposted March 25, 2013 at 4:59 pm

    Hi can i used butter instead of shortening coz i can’t find shortening here in italy? Thanks

    Reply

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  102. humairaposted March 31, 2014 at 6:16 am

    Thank you! Now that I know how to make marshmallow fondant, my cookies, cupcakes and cake wouldn’t be the same. What a great find.!but some time when i cover my cake with fondant it gets cracked…..plzz tell me why?and how can i correct it ……………….thankss

    Reply

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  104. cindyposted March 4, 2015 at 7:10 pm

    How do you store the Marshmellow Foundant and how long can it be stored?

    Reply

    • Sommer — March 5th, 2015 @ 7:52 am

      Hi Cindy! I store it in the pantry, wrapped really well, or in the back of the fridge for longer periods. I’ve had some in my fridge for several months at a time with no problem at all. :)

      Reply

  105. Morganposted July 24, 2015 at 5:46 pm

    Hi Sommer, 

    I am in the process of making the fondant mushrooms right now, I am trying to figure out how long the skewers need to be. I am assuming the skewer needs to puncture the cake part of the cake, but do you go all the way down to the bottom of the cake? I don’t know if you will be able to reply in time, but your photos aren’t showing the ends, and I am working on this now. Thanks so much for this post, and the mousse cake recipe. It’s going to be so awesome, I am making it for a good friend’s mushroom themed wedding tomorrow! 

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