Fondant is one of those wonderful things that can help transform a cake from “meh” to “marvelous!” It is easy to use and can be made into multiple colors. You can also use fondant to make cute cut out shapes to paste onto your cake. Once you’ve covered your cake, roll out a thin layer and then cut out using cookie cutter. Lightly brush one side with water and paste it to the cake.
1 bag (10 ounces) vegan marshmallows, such as Dandies
¼ cup warm water
1 teaspoon vanilla extract (optional)
½ tablespoon refined coconut oil, plus ¼ cup for kneading and greasing
2 to 3 drops food coloring (optional)
1½ cups confectioner’s sugar + about ½ cup extra for kneading
Thoroughly grease a silicone spatula and mixing bowl.
Place the marshmallows into a medium saucepan and heat over medium- low heat until sticky, for about 5 minutes, stirring often. Add the water, vanilla extract, ½ tablespoon coconut oil, and food coloring, if desired. Continue to cook over medium-low heat until completely smooth, for about 7 minutes, stirring often with the greased silicone spatula.
Transfer to a very well greased mixing bowl. Carefully beat in 1½ cups confectioner’s sugar until tacky. There most likely will be confectioner’s sugar remaining in the bottom of the bowl. It’s okay, just leave it.
Using greased hands, remove from the bowl and knead in about ½ tablespoon coconut oil and more confectioner’s sugar until the dough is no longer sticky. It should take quite a few small additions of confectioner’s sugar, about ½ cup total, to get it to the right consistency.
Wrap in plastic wrap and chill overnight. Remove the fondant from the refrigerator about 10 to 15 minutes before using. Store in airtight container in refrigerator for up to 2 weeks.
Tip: Rolling Fondant
Whether you use my recipe for Marshmallow Fondant, or opt for store-bought, working with fondant is easier than it looks; in fact, I think it’s the easiest way to make a spectacular-looking cake with little fuss. You simply need to have a few inexpensive tools on hand to make it look flawless.
Always keep a small container of coconut oil handy for greasing your hands as fondant tends to dry out quickly but can easily be saved by massaging a touch of coconut oil or shortening into it.
When working with fondant, I recommend having a few special tools on hand to make the experience easier. A fondant roller and rubber rolling rings are handy, as well as a fondant spatula, which will enable a smooth application onto your cake.
The most important tip I can offer is to make sure that the cake you are covering is even. Use a serrated knife to carve the cakes into even layers (usually only the very top needs to be trimmed) and fill in gaps with a little extra frosting. Use the method on to create a crumb coat, and, if desired, add a final layer of frosting to the outside of the cake. Now you are ready to cover the cake.
When rolling out fondant, be sure to roll out onto a very clean, flat, and lightly confectioner’s sugared surface. Use plastic rings on a fondant roller to determine the thickness of your fondant, which will ensure an even layer on your cake. Use the fondant roller to help lift the rolled fondant and transfer it evenly onto the cake. Mend any tears or cracks with a touch of water and/or coconut oil.
Finally, smooth out the cake with the fondant spatula, gently moving the spatula over the fondant in a circular motion to remove any large bumps or bubbles. You can insert a clean pin into any small bubbles to “pop” them before smoothing over, if needed. Seal edges with fondant balls or piped icing.