I’ve never worked with fondant before because I’m not a fan of the taste, but when I saw this adorable puppy I knew I had to throw my hat into the fondant ring. I’ve heard from a lot of people that marshmallow fondant tasted much better so I decided to go with that.
There are a variety of recipes out there, but I found this one to be the easiest to work with and the taste was great. When the cake was left out in the room and finally served, the richness of the chocolate cake and soft and sweet marshmallow fondant made a great combination!
I am so pleased with the way this Puppy Dog came out. This was the first time I’ve ever tried anything with fondant and it was a labor of love by several of us the night before my daughter’s birthday party. I wont work with it often because I love butter-cream and piping, but I’m sure when it comes to her birthday cakes there will be a lot more fondant in our future! What little child wouldn’t love this puppy cake? I originally saw the picture of this puppy, in shades of blues, on Pinterest and had to hunt down the author/cake designer to find the book. The author wrote me back from England and within a week I had her book in my hands! This puppy would be my daughter’s birthday cake! 🙂
Links to the cake and butter-cream I used are listed below.
- 16 oz mini-marshmallows
- 2 lb powdered sugar
- 1 Tbsp water
- 1 tsp corn syrup (optional)
- 1 tsp extract (optional) We used almond, but lemon and vanilla work well also
Yields 3 lbs fondant
Place the marshmallows into a large, microwave-safe bowl and add a small bit of water. Microwave until the marshmallows are puffed up and soft looking. It took about 2 minutes in my microwave.
While your marshmallows are in the microwave, use a paper towel and some shortening to thoroughly lubricate a wooden spoon. Making marshmallow fondant is stick business and this is one way to make it a little easier on yourself.
Add your corn syrup and extract, if using them. the corn syrup seems to help with flexibility of the fondant after it reaches room temperature and the extract is for added flavor and to help cut the sweetness. The mixture should be kind of soupy as you stir it and most of the marshmallows should be dissolved. If you want to color your entire batch, you can add color now, rather than trying to knead it in later.
Gradually, begin to stir in the powdered sugar. Continue stirring and adding powdered sugar until you have used about 2/3 of the bag. Stop when it becomes difficult to continue to stir with the spoon.
Turn out onto a greased surface. Be careful, the mixture is HOT! Carefully, begin kneading with your hands and gradually add in the rest of your bag of powdered sugar. You may not need to use the entire bag! You’ll want to stop kneading when the fondant stops absorbing the powdered sugar. You may want to keep your shortening nearby so you can grease your hands as necessary.
You can knead your coloring in at this point, or later when you are ready to decorate.When you have reached this point, it’s time to grease the outside so that it won’t dry out and put it in a gallon-sized Ziploc bag to rest. It should rest for several hours, preferably overnight in the refrigerator. Right now it is too warm and soft to use.
When you are ready to use your marshmallow fondant, grease your work surface with shortening and a paper towel. Be sure to cover every spot, otherwise your fondant will stick to your mat!
The two most important things to have on hand when working with marshmallow fondant are shortening and a microwave. Marshmallow fondant does not loosen up with kneading, like traditional fondant. If it is too hard to roll out, put it in the microwave in 5 second increments until it is kneadable. It’s important to not “melt” your fondant! You just want to soften it enough so that you can knead it and roll it out. A liberal coating of shortening on your hands will assist with the kneading process.
Roll out as you would for any other kind of fondant and cover cake as usual.
You can store your marshmallow fondant by wrapping it as airtight as possible. It will keep for a month or so. If your fondant does not soften up in the microwave and is rock hard, it’s no good.
Source: Cake Boss, Debbie Brown Cakes, Chocolate Cake, Easy Vanilla Buttercream