Fondant Icing

A few weeks ago we celebrated our youngest child’s 1st birthday! Hard to believe my little pea pod is a one year old now. We had decided to keep his party on the smaller side and invite kiddos who happen to have parents that wanted or needed to tag along :) The other little kiddos who came to our little party were all under one years of age themselves. So, with that said it was quite an amusing party. Our sweet little boy was so worn out by the time he finished his cake he looked like he was going to drop right there! Speaking of the cake I stayed up until 11:00pm the night before trying to get it just right. This fondant is very sweet and easy to work with. From what I hear it tastes much better than the kind you can buy at the store. The cake itself is my Carrot Cake. I hope you have fun creating all sorts of interesting and playful cakes!



Original Recipe Yield 2 1/4 pounds of fondant



Ingredients


1/4 cup butter

1 (16 ounce) package miniature marshmallows

4 tablespoons water

1 teaspoon vanilla extract

2 pounds confectioners' sugar, divided



Directions


1.Place the butter in a shallow bowl, and set aside.

2.Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. If you are going to add color to your fondant this is the best time to do so because if you wait you may get the dye all over your hands while kneading. OPTION A. If you have a Kitchen Aid Mixer this would be a great time to pour the marshmallow mixture into the KA mixing bowl then begin to add confectioner's sugar a cup at a time, until you have a sticky dough. OPTION B Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough.


Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff. Tip: If the dough gets to dry you can always work a little water into it.

3.Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.

4.Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.
  from allrecipes