Rolled Fondant is an icing substance that is rolled out and used as a covering for cake. Marshmallow Rolled Fondant is more shinny than basic rolled fondant which may not be appropriate for all wedding cakes. Traditionally, the cake is first covered with a layer of marzipan or a thin layer of buttercream icing or apricot glaze to seal in flavor and the moisture of the cake. Cakes covered with rolled fondant can be decorated with royal or buttercream icing.
- 2 pounds sifted confectioners (powdered) sugar (DO NOT USE ALL OF THE SUGAR)
2 tablespoons water
- 16 ounces white marshmallows
- Place 1/2 of the sifted confectioners sugar into a large bowl and make a well in the center. Place marshmallows and water in a double boiler. Gently heat until melted. Pour the mixture into the well of sugar and mix until most of the sugar is blended. Add the remaining confectioners sugar in small amounts, kneading with your hands until pliable. If the mixture is very sticky, add small amounts of confectioners sugar.
- Shape the mixture into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature overnight in an airtight container.
- Excess rolled fondant can be stored for 2 months in an airtight container. Do not refrigerate or freeze. Iced cake can be stored at room temperature for 2-3 days.
- Additional Information
- Prior to applying fondant, the cake must be covered in apricot glaze and/or buttercream icing to seal in freshness and moisture.
- Mix from the center of the well out. Do not mix it all at once or the texture will change. Add small amounts of the confectioners sugar at a time to keep the fondant pliable. If you add the sugar all at once, the fondant will be stiff and rubbery making it difficult to work with. The fondant needs to be completely kneaded, it cannot be partially kneaded then completed later.