How to Make Marshmallow Fondant & Decorate a Cake: Bridal Shower Collab - Bigger Bolder Baking

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Learn how to make this easy homemade Marshmallow Fondant and create beautiful cakes for weddings or any special occasions.
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* Alex Garza ()
* Melanie Ham ()
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* Robert Mahar ()
* Studio Knit ()
* Kin Community ()
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* Red Velvet Lava Cake:
* Brownie Layer Cake:
* Yellow Cake/Funfetti Cake:
* Best-Ever Carrot Cake:
* No Machine Ice Cream Party:
* 5 NEW 1 Minute Mug Cakes:
Hi Bold Bakers! I have a BONUS Bigger Bolder Baking episode for you! I was fortunate enough to be part of a Bridal Shower Collaboration with the Kin Community for fellow YouTuber Alex Garza. My contribution to this collaboration is a Bridal Shower Cake I made with my easy homemade Marshmallow Fondant recipe. I'll show you how simple it is to make impressive cakes at home. And make sure to watch all the other great Shower videos from my YouTube friends. So let's get baking!
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FULL RECIPE LISTED BELOW
How to Make Marshmallow Fondant & Decorate a Bridal Shower Cake
(ref for design: )
INGREDIENTS
1 Bag (16oz /454g) mini marshmallows (good brand)
4 Tbls. water
4 Cups (907g/2lbs) powdered sugar
Flavorless oil (little for hands while kneading)
METHOD
1. First melt marshmallows and water in a double boiler or in microwave for 30 seconds at a time. Set aside once melted.
2. To make it On a kitchen mixture, add in 3/4 of the powdered into the mixture bowl, followed by the marshmallow mixture. then mix together on low speed until you have incorporated a lot of the sugar and your fondant is coming together to form a ball. Then turn out on the counter add the rest of the reserved sugar bit by bit. Then Knead 3. Knead Knead! for about 7 minutes until it is soft and shiny. If it starts to feel a bit dry, add 1/2 Tbls. water at a time until it feels soft and pliable – then keep kneading.
4. By hand, stir 3/4 of the powdered sugar into the marshmallow mixture, then knead in the remaining 1/4 until it is all incorporated into the mixture . Then turn out on the counter and Knead Knead Knead! for about 7 minutes until it is soft and shiny. Incorporate the reserved sugar as you knead. If it starts to feel a bit dry, add 1/2 Tbls. water at a time until it feels soft and pliable – then keep kneading.
Note: be sure to grease your hands and counter before dumping mixture from bowl
5. To Add color to your fondant. Add a small amount of food coloring with a toothpick, then Knead Knead Knead! for about 7 minutes until it is soft and shiny. If it starts to feel a bit dry, add 1/2 Tbls. water at a time until it feels soft and pliable – then keep kneading.
6. To store your fondant to be used later Grease the outside of the ball and double wrap in saran wrap, then put in a ziplock bag to keep it moist.
7. Roll your fondant on on your surface well dusted with icing sugar. Move it around so it is not sticking in one spot. Roll it to the desired size of your cake.
8. For the hearts cut them out with a cutter. You can actually cut these out in advance and let them dry out. I let my hearts dry out in the open air to firm them up. They are easier to apply when they are firm.
9. Your Fondant will last for weeks store airtight. Even your cut out hearts will stay perfect until you need them.