Days of Fondant.

I've never tried my hand at fondant before, it always seemed extremely intimidating and complicated. 

Not to mention you seem to need these amazing baking skills.

Turns out they were all lying to me. 

You don't need fancy techniques or equipment or anything of the sort. 

I found a simple recipe and method to make delicious fondant icing. 

Recipe to follow.

Melted marshmallows - the basis for the recipe.

Once enough icing sugar is added to make a thick consistency, it can be kneaded like dough.

Me- making sure that my messy mixture doesn't stick anywhere I don't want it to.

The cake. My special helper decided to test out how well it was cooked.

Fondant mixture prepared the day before, which had been kept in the fridge over night and had now warmed to room temperature.

Kneading and rolling.

One foxy cutter.

Some cupcakes which I had made with the extra cake batter.

Finishing touches!

Recipe, adapted from All Recipes:

250g marshmallows (one bag of vanilla and raspberry flavour)*

2 tablespoons water

500g icing sugar + extra for kneading

Method:

1. Place marshmallows in a glass/microwave safe bowl with 2 tablespoons of water.

2. Heat in batches of 30seconds (depending on your microwave) until most of the marshmallows are melted.

3. Grab a spatual and start mixing the icing sugar in 1 cup at a time. 

4. Keep mixing until it has a dough-like consistency. 

5. Sprinkle some icing sugar on a clean work space. 

6. Knead the fondant until it becomes workable. Keep adding in icing sugar until it isn't so sticky. 

7. The fondant is ready when you can stretch it out and it doesn't break immediately, and doesn't keep stretching. 

8. Either put it in cling wrap (with a bit of butter so it doesn't stick) or use it right away. 

*the pink in the raspberry marshmallows gives the fondant a soft pink colour. If you want to add your own colour (like blue etc) only use the white marshmallows so you get a true colour. 

Colouring can be added into the melted marshmallows, or later like I did into the fondant when you are kneading it. Although this is a bit messier. 

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Much love, Laura