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  1. Fondant


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2 pounds (enough for a 2 layer cake)

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  • Place the mini marshmallows in a large bowl. Add water. Microwave it for one minute. Let it sit for about a minute and microwave it again for another minute. Stir with a wooden spoon that is coated with shortening. Stir until all melted and smooth. (if adding color and/or flavor, it must be added at this point)
  • Sift icing sugar over the melted marshmallows and stir with the spoon until blended. When it gets too stiff to use a spoon, use hands to finish kneading the dough, scraping the bowl to incorporate bits and pieces. Knead until smooth. You can transfer the dough into a greased work surface if you like. Consistency should be fairly stiff but remember that you will want to be able to roll it to about an 1/8th of an inch thickness. Wrap in plastic cling wrap or plastic zipper bags. Store at room temperature until ready to roll out.
  • To roll out: grease counter with shortening or sprinkle icing sugar on counter.
  • To place on cake: Put filling between layers of cake and ice with a thin layer of icing. Lay rolled fondant over cake so it drapes evenly over the sides. I like to tuck it under a bit at the bottom. Decorate with fondant shapes.


I haven't tried 1/2 batches but it might be a good idea if wanting several colors.

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