Well, we’ve found that the general conception of fondant is that it’s pretty to look at, but not so awesome to eat (and everyone just peels it off to get to the real frosting and cake underneath). So if you’re going to go to all the work to detail your cake in fondant, then here’s a recipe you might enjoy.
What You Need:
4 cups mini marshmallows (half of a 16 oz. bag)
4 cups powdered sugar (plus a little extra for dusting — optional)
2 tsp water
1/2 teaspoon clear vanilla
Gel colors to color fondant as desired
What You Do:
1. Place your mini marshmallow and water into a large mixing bowl and microwave on high for about one minute, until they are puffy and melted.
2. Stir them together with a rubber spatula until they are completely smooth (if not melted all the way, put back in the microwave on high for 5-10 seconds).
3. Add clear vanilla and mix well.
4. Add about 1/4 of the powdered sugar (1 cup), stir until smooth. Add another cup of the powdered sugar and stir. It will become sticky and very difficult to stir.
5. Pour the rest of the powdered sugar onto a clean counter or cutting board.
6. Scrape the sticky fondant mixture out of the bowl and onto the powdered sugar and begin to knead it together. It will gradually become like a smooth clay consistency. Use a metal scraper to keep it from sticking to the counter/cutting board.
7. Smooth in gel to desired color.
8. Roll out and cut to start decorating your cake.
Recommendations for use: Refrigerate overnight.
Recommendations for storage: Put the fondant in a tightly wrapped container in the fridge. It’s good for about a week.
Source: Erica O’Brien