I am not overly fond of the taste of fondant, and much prefer butter-cream. I have heard a lot about marshmallow fondant and decided to give it a try.
What you need:
- bag of marshmallows
- icing sugar
- oil (to grease hands and work surface)
- microwavable container (although you could do it on the stove instead)
I followed the Wilton Rolled Marshmallow Fondant recipe (although I cut it in half, as I didn't need a whole lot - and I actually ended up using only half of what I made)
Melting the marshmallows is super easy. I found it tricky once I added the icing sugar (it was so sticky and even with my hands WELL oiled it was sticking all over the place) I was ready to give up JUST as it started to form a ball....so I kept going.
Once it was rolled I placed it in a ziplock bag and in the fridge to set over night.
The next day I separated it into sections and tinted it the colours I needed (although my red didn't turn out as dark as I would have liked, but I did not want to use too much food colouring).
I made sure to keep my work surface and hands well oiled, and it wasn't too bad to tint and roll out. I don't have any fondant tools, so cutting out my pieces was a little tricky, but it wasn't horrible.
To tint the fondant:
I rolled it out, used a toothpick to put a few lines of colour in the middle and then rolled it in a ball and kneaded it just like you would with bread dough. I did this for each of the colours I needed, and it worked very well.
I will likely work with it again if I have a design that would be easier, but I don't think I would use it to cover a whole cake.
What do you prefer - fondant or buttercream?