Marshmallow Fondant

• Marshmallow fondant is a tastier alternative to regular fondant. It can be made at home and used to cover traditional cakes and ice cream cakes. It is made from melted marshmallows, corn syrup, confectioner's sugar, shortening and extracts. Marshmallow fondant stays soft and doesn't develop the same crust as commercially prepared, regular fondant. Marshmallow fondant does start to break down and melt above 75 degrees Fahrenheit or in high humidity because it is made from sugar.

Covering

• Before placing a layer of marshmallow fondant on your ice cream cake, thoroughly chill the cake in the freezer. Before applying the fondant, cover the cake with a light layer of buttercream frosting to help the fondant adhere. The buttercream also acts as a barrier that prevents the ice cream from moistening and softening the fondant. Apply the fondant in a 1/8- to 1/4-inch thickness.

Decorations

• Some fondant decorations won't store well in the freezer. Flat decorations that are flush against the cake's surface will freeze well. Decorations that are shaped, however, can droop or start to fall apart once they're removed from the freezer. Make decorations with marshmallow fondant and store them outside of the freezer. Place them on the cake right before serving.

Considerations

• Freezing marshmallow fondant, or any kind of fondant, opens the door to moisture and condensation. If the marshmallow fondant has too much moisture on its surface, it will begin to break down and turn to a sticky, watery mess. You can help prevent moisture from touching the fondant's surface by placing a layer of plastic wrap over the cake before placing it in the freezer. When you remove it from the freezer, remove the plastic wrap and serve. It is best to only place fondant on the cake a few hours before serving it. The longer the fondant is in the freezer, the more likely it is to start breaking down.