Makes: Enough to cover 2 cakes Total Time: 30 min
what you need
•1 bag of mini marshmallows
•1 (2lb) bag powdered sugar
•1/2-2 T Water
•1/2 cup solid vegetable shortening
Make it
First cover a thick layer of veggie shortening on the counter where you will be working. Then pour 1/2 of the powdered sugar onto of the greased area. Melt marshmallows and tablespoons of water in a microwave: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 minutes total. Pour the melted marshmallow on top of the pile of powdered sugar.
Now grease your hands GENEROUSLY (palms, backs, and in between fingers).
Start kneading like you would bread dough. You will immediately see why you have greased your hands.
Keep kneading, this stuff is sticky at this stage! Add more powdered sugar as you good and knead some more. Re-grease your hands as needed. If the mix is tearing easily, it is to dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.
It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.
Prepare the fondant for storing by coating it with a good layer of veggie shortening, wrap in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.
MM Fondant will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make two (2) batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant can be prepared well in advance
