I’ve been promising a recipe for marshmallow fondant (mmf) for quite some time now. I made it for the very first time a little while back for a burger cake which turned out pretty good for a first timer, and since then, I’ve been working with it a LOT. Everyone has been requesting custom cupcakes and cakes so it has been hard to get that recipe up with sticky fingers. BUT I finally have a few spare moments to share it with you all. I have another cake coming up and wanted to practice covering a whole cake with mmf. This one here is small, only 6×4 inches, but it came out real nice. There’s been a real craze with EVERYTHING unicorn around here and what better than to do it on cakes?! I’ve seen so many of these and think they’re absolutely stunning and gorgeous, I HAD to make one for myself. It’s perfect for any unicorn lover!
MARSHMALLOW FONDANT RECIPE
- 16 oz. bag mini marshmallows
- 2 tbsp of water
- 2 lb. bag powdered sugar
- 1/4 cup Crisco vegetable shortening
- Heat the marshmallows & water in a microwaveable bowl in 30 second intervals till melted, stirring in between.
- Pour in 3/4 of the powdered sugar and mix with a wooden spoon till tacky.
- Grease your work surface & hands with shortening (don’t be stingy!) and sprinkle a bit of powdered sugar on top.
- Pour the mixture onto your work surface and add the rest of the sugar in & knead.
- Add shortening to your surface & hands as needed, so it won’t stick.
- If it is cracking, knead in an extra tbsp of water.
- Once it’s smooth and can stretch without tearing, coat in shortening and wrap tightly with plastic wrap.
- Let sit for at least 2hrs before working with it.
- To add color, I use a tad of wilton’s gel food coloring and knead it into the fondant, but you can also add the coloring in before the powdered sugar.
- To store, coat in shortening, wrap in plastic wrap and put it in a plastic baggy in the fridge or freezer.
* I found that microwaving the fondant in 10 second intervals & kneading it will get it back to its pliable state. Also, the fondant can last for a very long time if kept right.
For the unicorn cake, I used my vanilla cake recipe and my vanilla buttercream recipe. I crumb coated the cake, cooled it, frosted it again, cooled it, rolled out my fondant and covered the cake. The technique is to go from the top and work your way down the sides of the cake, making sure there are no folds. I used a fondant smoother to smooth out the top and side, but you can also use a piece of mmf to do that as well.
I rolled out some more mmf and cut out triangles for the ears, tinted some of the white mmf a peachy color and cut out two smaller triangles and stuck them onto the white ones with a tiny dab of water. For the horn, I rolled out a thick to thin piece of white fondant and rolled it around a skewer, leaving a good chunk at the end to stick into the cake. I painted that with a tiny bit of water and edible gold dust. For the eyes, I eyed it (haha) and cut out the shape that I wanted and painted it gold too. I set this all aside and went to frost the “mane”.
I set aside some white buttercream and separated the rest into two small batches. I added a bit of purple gel food coloring to one, and a bit of teal to the other. For the rosettes, I used the wilton 1M tip with the white buttercream. For the round teal drops, I used the wilton 12 round tip, and for the purple stars, I used a wilton 32 star tip. I piped them all round and cascaded it down to the front to look like a “mane” then carefully placed the mmf toppers on to finish the look. I hope you guys like it!
“There is something good in all seeming failures. You are not to see that now. Time will reveal it. Be patient.” – Sivananda Saraswati