Butter Cream Icing
125 grams of butter (softened)
1 1/2 cups icing sugar (sifted for best results)
2 tablespoons of milk (at room temperature)
Using an electric mixer, beat butter until as pale as possible. Continue mixing and gradually add about half the icing sugar. If colouring add some food colour. Gradually add the milk and the rest of the icing sugar and mix until combined.
Marshmallow Fondant
Marshmallow fondant is very popular in cake decorating. I think the best thing about it is that it is very easy to make and quite fast as well. You don’t need that many ingredients and the process itself is very easy.
Step 1
Take marshmallows of one colour, depending on what colour you need to get at the end. If it is black, then you certainly don’t need to separate colours, just melt as many marshmallows as you need. It is not that easy to find just white marshmallows in any supermarket in Brisbane, they are mainly pink and white in one pack but I did recently find some packets of plain white marshmallows in IGA.
The amount of marshmallows depends on how much fondant you need. If you just need a little amount to make a figure or a couple of flowers, then you need to take just a handful of marshmallows. If you need to cover the standard size cake, then you’ll probably need about 100 g of marshmallows. But it is always better to make a little more, just in case.
Step 2
Put the marshmallows in a heatproof bowl suitable for microwave. Add a tablespoon of water and microwave for about 10-20 seconds until marshmallows double in size. Mix it with the spoon and you will get a sticky soft mixture.
Step 3
You can colour the mixture now if you just need it to be one colour. If you need different colours you can separate the melted marshmallows mixture into separate bowls and colour them in different colours. Colouring the soft mixture so much easier than colouring already kneaded fondant. It is ok to colour kneaded fondant, but it takes more time and work.
Step 4
Add sifted icing sugar into the mixture until it becomes hard to mix it with the spoon. Grease the working surface with some vegetable shortening (you can buy Copha from the butter isle in your local supermarket), then sift about a cup of icing sugar and put your mixture on it. Also make sure to grease your hands with the shortening as well to stop the mixture from sticking to your hands. Then keep kneading, adding as much icing sugar as needed until you get the playdough like texture. It has to be soft to be able to work with it and roll but doesn’t have to stick to your fingers. If it still ticks to your fingers, just add more sugar. Let it cool.
Step 5
Now use your imagination and start creating your masterpieces or just roll it to cover your cake.
Marshmallow Fondant images and instructions provided by birthday-cakes.com.au
