Stay puffed
When Jason and I began working out the details for our wedding cake, only one thing was on the table - absolutely no fondant. I have never been a fan of fondant. Sure, it’s pretty - a smooth, flawless finish is difficult to obtain with buttercream frostings. But the taste… and then the after taste. Absolutely nasty. Cake shouldn’t be dry and it most definitely should be nasty.
While taking a cake decorating class a while back, my instructor gave us a recipe for marshmallow fondant. It was a dream to work with - it was pliable, easy to handle, and best of all, it wasn’t nasty 
Marshmallow Fondant
16 oz bag plain marshmallows (the small ones, not the jumbo ones)
2 Tbsp water
shortening, for greasing bowls
1-2 tsp flavoring
2 lb confectioner’s sugar, divided
pinch of salt
Grease a microwave safe bowl, a spoon, the dough hook, and the bowl of your stand mixer with shortening (grease it well).
Place the marshmallows and water in the greased microwave-safe bowl and microwave for 60 seconds. Stir with the greased spoon. If all the marshmallows have not melted, microwave for 30 seconds more. Stir in flavoring.
Place confectioner’s sugar and salt in the stand mixer bowl, reserving 1 cup, and make a well in the center. Pour in the marshmallow mix and turn the mixer on to the lowest setting. When it sounds strained, increase the mixer speed up one setting. Turn off the mixer once all sugar has been incorporated. If the fondant is sticky, add the reserved confectioner’s sugar 1/4 cup at a time.
Turn fondant out onto plastic wrap. Rub a bit of shortening on the outside of the ball. Wrap in plastic wrap, place in a ziploc bag, and let rest for at least 2-3 hours. Keep unused portions covered when not using. If the fondant becomes stiff, place in microwave for 20 seconds at a time until pliable.
Roll out on a greased mat/fondant circle to the desired thickness.
Source: Cake Central
Good resources for working with fondant:
Covering a cake with fondant
Forming a fondant bow
February 22nd, 2008 at 3:06 am
wow what a great recipe! The cake is beautiful too.
I agree that normal fondant is not good, this sounds fab!
February 22nd, 2008 at 4:04 am
I am also a fan of marshmallow fondant and it tastes so great. And it’s so easy to use! That cake is beautiful - I love the bow, it’s so delicate!
February 22nd, 2008 at 7:03 am
Not only do I absolutely LOOOOOOVE this cake — it’s gorgeous — but the idea of the marshmellow fondant is genius. I always just had cakes slathered with buttercream and then covered with a thin layer of fondant for the look. But if the fondant can taste good, you’ve got a real good thing going! Thanks!
February 22nd, 2008 at 8:38 am
Wow! I can only imagine how great it feels to create something so beautiful! Nice job
And marshmallow fondant sounds yummy.
February 22nd, 2008 at 9:52 am
you’ve made my day! i can’t wait to try it out! sounds perfect!
February 22nd, 2008 at 10:27 am
I have been wanting to play with fondant, but have shied away because of the taste. Thank you so much for this recipe!!
February 22nd, 2008 at 12:16 pm
You are awesome. Seriously. Open up a bakery so I can get extremely overweight.
February 22nd, 2008 at 12:28 pm
This looks so pretty! I’ve been wanting to try fondant for a long time now- maybe I’ll be able to give this a try soon!
February 22nd, 2008 at 4:28 pm
This is absolutely adorable. I really am not a fan of fondant but this sounds a lot different and a lot better.
February 22nd, 2008 at 4:54 pm
BEAUTIFUL cake!!! i hate the taste of fondant too…marshmallow fondant sounds promising though….
February 22nd, 2008 at 9:07 pm
I feel the same way about fondant - but that one is so beautiful I’d be willing to try it.
February 23rd, 2008 at 4:31 pm
Looks good to me, but that’s not the reason for this comment…
TAG! You’re IT!
I’ve tagged you for a meme, Just Click Here for the details
Also, I’ve sent several emails your way, did you ever get any of them? (I’d hate to think my mail server got blacklisted!)
February 23rd, 2008 at 6:00 pm
I’m in total agreement with you on the fondant.. I love the look of it, but refuse to eat it. I don’t think I’ve had marshmallow fondant. If you say its good, I must try it! Gorgeous cake!
February 23rd, 2008 at 8:29 pm
Looks pretty! I have the tools, now need to brave an attempt to work with fondant. I bought some for my dry run, but want to make it some day. I have Glenna’s marshmallow’s fondant bookmarked, and now I have this one. Its time for me to get started!
Thanks!
February 24th, 2008 at 11:26 am
Where did you take your cake decorating class? I’ve been thinking of the Wilton one at Joann’s. Your cake is beautiful and the fondant sounds amazing!
Also, I think your blog is E for Excellent!
February 26th, 2008 at 9:32 pm
Cout me in as another fan of it! This is only fondant I use here because of the humidity around and it does not sweat or melt. The cake is gorgeous!
March 30th, 2008 at 3:05 pm
I NEED to try this.
March 31st, 2008 at 7:56 pm
That cake looks incredible! I have to try that fondant!
April 10th, 2008 at 1:00 pm
I can’t recall the last time I tasted a traditional fondant, so I can’t say whether or not I dislike it. This recipe, however, looks just as easy and and very tasty. so I’m bookmarking it for later. Thanks for sharing!
April 20th, 2008 at 6:07 pm
Hi - I just wanted to say thank you for this recipe! It is FABULOUS! I’ve always loved the look of fondant but hated the taste, so steered clear. I tried this for a cake recently, and it was a huge hit. Everyone loved it - including me!
May 19th, 2008 at 8:44 am
[...] I did purchase a small package of fondant to practice my roses with in the first class, but for this cake I decided to make my own. I found that the homemade fondant was not as elastic as the store-bought, but it rolled out very easily and  was not very hard to smooth over the cake. I used the recipe below, found at Confections of a Foody Bride. [...]
June 18th, 2008 at 4:58 pm
i love this recipe! i have to admit i was scared to make fondant for the first time, but the recipe is spot on and it turned out great!
i have one question… what type of chocolate and how much would you add to this recipe to make chocolate MMF? Also, where in the process would you add it?
love your blog, btw. i just stumbled upon it a week or so ago. tia!
January 26th, 2009 at 11:53 am
hi! could you tell me what 16oz is in grams? the only bags of marshmallows i can find here have weight listed in grams and i can’t figure out the equivalent. would love to make this fondant - the picture looks great. !
March 24th, 2009 at 2:24 pm
[...] lately and due to the raves, was looking for an excuse to try it. I used the recipe from Confections of a Foodie Bride, (find recipe here) and was VERY pleased with the result. It looked and acted just like fondant, [...]
April 1st, 2009 at 9:20 am
what flavoring did you use? can’t wait to try it!
April 1st, 2009 at 10:35 pm
Lauren - I usually use vanilla. Lemon is kind of interesting but it doesn’t work for very many cake flavors.
April 4th, 2009 at 1:20 pm
[...] fondant was pretty impressive…and the best part about it? It actually tasted good! I used this recipe, and it was a breeze to make (well, aside from breaking the hand mixer.) Just make sure to [...]