Marshmallow fondant is a smooth, pliable icing made from melted marshmallows and powdered sugar, often used to cover cakes and create decorative elements. Its sweet, vanilla flavor and easy-to-work-with texture make it a popular choice for cake decorators. The fondant can be rolled out into thin sheets or molded into various shapes, adding a professional finish and creative flair to cakes and cupcakes. Plus, it's a fun alternative to traditional fondant, with a lighter, fluffier feel.
This cake is covered and decorated entirely out of Marshmallow Fondant. As a professional Cake Decorator, this is a must-have recipe if you are just starting your business or want to keep costs down. You can find the recipe here: Marshmallow Fondant Recipe
I am going to share my top 5 tips for working with this type of fondant. But first here are some pros and cons.
Pros
- Costs less than $5 to make 3lbs of fondant which can be used to cover an 8" Cake, 6" Cake, 12" Cake Board, and to Decorate with like this Shrek Cake.
- Super stretchy! This fondant is very forgiving and pliable making it easy to cover cakes with less of a risk of it tearing or cracking.
- Tastes delicious! I've used this fondant for 10 years in my business and always get complimented on how good it tastes compared to store bought.
- Easy to make! This recipe takes less than 10 minutes to put together & make and uses simple ingredients.
Cons
- Short Shelf life. This fondant can be stored at room temperature in an airtight container for up to 2-3 weeks. A bit longer if you store it in the fridge. Which is shorter than store bought fondant.
- Super sticky! This fondant tends to be super sticky. You would need to use a lot of powdered sugar when working with it, which can get messy.
- Melts easily! This fondant would not work great if you are using a dehumidifier to dry pieces. It gets stiff when cold and will melt super quickly if placed in a microwave.
- Not great for sculpting! This fondant isn't the best for sculpting figures as it has a longer drying time and does not give clean cuts. Best to use store bought fondant for this one.
1. Use a Meringue Buttercream or Ganache
Using a Meringue Buttercream such as Italian or Swiss, or Ganache will provide stability for the cake, preparing it for being covered in heavy fondant. This will also aide in giving sharp edges and a smooth finish. Make sure to smooth out the buttercream really well before covering.
Here are the recipes: Italian Meringue Buttercream and Chocolate Ganache
2. Chill very well before Covering
Cakes should always be handled & decorated chilled or frozen. This will prevent bulging and keep the cake looking smooth.
3. Use A LOT of Powdered Sugar to Roll Out
You must use a GOOD amount of powdered sugar when rolling out this fondant. Marshmallow Fondant tends to be extremely sticky and will stick to your counter top. Luckily this fondant absorbs powdered sugar really well and you will have no problem brushing off excess powdered sugar or smoothing it in.
4. Use a Fondant Smoother
Work quickly and use a fondant smoother to smooth out and prevent bubbles. This fondant will get sticky quickly as the cake comes to room temperature so using a fondant smoother will prevent ruining the cake if you do not work quick enough.
Get a Fondant Smoother on my Amazon Storefront
5. Use Water to Attach Decorations
Marshmallow Fondant is hygroscopic and absorbs water easily. Because it is naturally sticky, you only need to use a bit of water to attach decorations onto the cake. Just using water will ensure the decorations are secured.
Hope This Tutorial helps you work better with Marshmallow Fondant cause it's truly an amazing recipe, I love it so much! My business and I swear by it!
Check out more Tips & Tricks Here: 5 Tips for Working with Marshmallow Fondant, How to Make Marshmallow Fondant, Marshmallow Fondant Recipe, Kickstart Recipe Book