Every year for the past 12 years I have baked and decorated a cake for my eldest daughter (my youngest has had this honor for 9 years). I have always wanted to try working with fondant but there were a few obstacles to this. First, the pre-made fondant was pricey, and not always safe for my nut-allergic daughter to eat. Second, the fondant recipes seemed too fiddly and difficult. Thirdly, the taste of fondant detracted from the beauty of the finished product.
Some time ago, I was searching for cake ideas and somebody had used what is called marshmallow fondant. Apparently marshmallow fondant has all the properties of standard fondant, but with a better, sweeter taste and it was easier to make (many people have the ingredients in their cupboard).
Imagine my delight when I not only found a recipe for marshmallow fondant, but an instructional video for making it using the microwave and Kitchen Aid mixer, thus reducing the mess factor.
A few days before the party I mixed up a few batches of fondant.
Once my cakes were crumb coated, I grabbed a fondant roller and pizza cutter and got to work (note that I show green fondant here and the finished project is blue - I used the green for another layer).
![Fondant Tools](http://farm5.static.flickr.com/4117/4771713302_b5c752579c.jpg)
Forgive me for missing photos for the intermediate steps. It was late in the evening (or early in the morning depending on how you look at it), I was covered in powdered sugar, and I was figuring everything out as I was going along. Next time I do this, I'll document properly, I promise.
I was able to roll it out to about 1/8" thickness. Draping it over the roller I transferred it to the cake, which had gotten a fresh coating of butter cream icing so the fondant had something to stick to. Using my hands and a fondant smoother, I eliminated bubbles in the top of the cake. I continued to smooth down the sides while manipulating the excess fondant on the edges to eliminate ripples.
For a first-timer entering the realm of fondant cakes, I couldn't have been more pleased with how easy it was to work with (it's about the consistency of fresh play-doh) and the finished result.
![Fondant Cake](http://farm5.static.flickr.com/4096/4771078645_ae7437c6b7.jpg)
For those of you who haven't tried fondant for fear that it is too hard, or too messy, try marshmallow fondant. It was easier than I anticipated and the cleanup was actually easier than working with butter cream. The finished result looks very professional. The cake sat out for a few days (you don't want to refrigerate after covering with fondant, it will sweat, then melt) and it still looked great!
(recipe and video: Marshmallow Fondant).
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