Marshmallow Fondant – The stickiest thing known to decorators.

14 Apr

Prepare to get messy.

And I don’t mean the messy that you are out on a saturday night, I mean really, truly, yucky.  Like when you were a kid and thought Clag was edible.

Anyway, my point is, today we’re making marshmallow fondant.  Fondant is made out of 3 things – gelatin, icing (confectioner) sugar, and water.  Marshmallow fondant differs slightly, in that we use marshmallows instead or the gelatin, and add shortening.  This is going to get sticky.  By the end of this, that shortening will be your best friend.


– 1 bag (500 grams) regular or miniature marshmallows (make sure they are white*)

– 4 cups icing sugar, sifted

– 1 stick shortening (I use Copha)

*Note: this depends on what you will be using the fondant on later.  If you are going to colour all of it, then by all means use whatever colour marshmallows you like.  Otherwise, for a bright white fondant, keep everything white.  Or add some of this:

You will learn to love this little gem. Gives you that "wedding cake" white colour that is for some reason impossible to recreate naturally.


Grab a microwave-proof bowl and coat it in shortening.  Don’t be afraid to lay it on thick, it makes it less messier later.  Place the marshmallows in the microwave for 30 second bursts until they are melted.  Note: they will puff up quite a bit.  Stirring the marshmallows also helps them to melt evenly.

This next part depends on what your mixer is like.  If it’s a heavy duty one with a paddle attachment then by all means let it do your hard work for you.  If not, use your guns.  Place half of the sifted icing sugar in a (shortening-coated) bowl.  Pour the marshmallow mixture into the centre, and mix to combine.  Gradually keep adding the remainder of the icing sugar to the mix.

Once the icing sugar is combined, you will find that it is VERY hard to mix.  At this stage you need to coat your bench in shortening and give it a good knead.  And by good, I do mean about 10 minutes.  This helps immensely later, so don’t skimp.

If your fondant is too flaky, and is not sticking together well, add a tiny amount of water.  If too sticky (hello MESS) add some more icing sugar.

At this stage if you wanted to colour the fondant you can, by adding food colouring to the mix and kneading it in.

I like me some Queens food colouring...

Congrats, you’re done!  Just wrap the fondant very tightly in some cling wrap and let it sit and completely cool down before use.  It will keep for a couple of months, and should be kept at room temperature.  When ready to use, it helps to microwave it for 5-10 seconds to soften it a little.  And don’t forget to keep slathering yourself in shortening.

And soon, you’ll be able to use fondant to make something like this:

"Portal" Weighted Companion Cube Cake - Write up here.

…Now go clean up the mess you made.  😉


2 Responses to “Marshmallow Fondant – The stickiest thing known to decorators.”

  1. Ok Matteson October 21, 2011 at 6:17 pm #

    Definitely, what a great site and enlightening posts, I will bookmark your blog.All the Best!



  1. “Somewhere, over the Rainbow CAKE…” « Crissybakes - October 20, 2011

    […] you can do what you like!  I still have some sugar paste / fondant that I made a while back (stuff keeps FOREVER), so I used this to make some clouds. See what I did […]


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