About this recipe:When I heard that white and pink marshmallows can be used to make a great icing for cakes, I couldn't believe it. So I tried, and it's really impressive.
Makes: 1 batch icing
350g white and pink marshmallows
3 tablespoons water
750g icing sugar
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Method Prep:20min › Cook:10min › Ready in:30min
In a saucepan over low heat, combine water and marshmallows; melt, stirring constantly. It will be very sticky.
Remove from the heat. Gradually mix in icing sugar, stirring constantly. It will thicken fast.
Knead the mixture while still warm until smooth. When it is cooling down, it will still be very sticky at first, but it will eventually form into a ball. Keep adding icing sugar if the mixture is still too sticky.
Sprinkle a clean surface with icing sugar; roll out the fondant and shape over your cake (the cake should be covered with a thick layer of apricot jam so the fondant sticks well to it). Spread the fondant evenly, pressing gently and removing any excess.
You can decorate the cake with whatever you wish. Use the fondant to make stars or flowers and brush them gently with a little water - this will help to glue them onto the cake. As long as it stays soft, the ornaments will stick well.
Any excess fondant can be stored, wrapped in cling film and kept in the fridge. To use it again, heat it up, rolling in your hands and then forming shapes. You can mix in food colouring for different colours if desired.