Basics

• Marshmallow fondant is made from store-bought marshmallows, water, shortening and powdered sugar. It is quick to make and you can store it for a couple of days until you are ready to use it. Marshmallow fondant doesn’t harden like commercially made fondant, so the surface of the fondant will remain smooth, soft and impressionable.

Buttercream

• Buttercream is the most common frosting type used to create a crumb coat. A crumb coat is a thin layer of frosting applied to the exterior sides of the cake to catch crumbs and to create a sticky barrier for the fondant to stick to. If you are using buttercream, use a medium-to-thick white buttercream. Tinted buttercreams can show through marshmallow fondant, since marshmallow fondant is more translucent than commercial fondant, so using a white buttercream is your best option.

Piping Gel

• You can use piping gel to help marshmallow fondant stick to the surface of a cake. Use clear piping gel and apply it in a thick coat using a pastry brush. Cover the entire cake in the piping gel to make sure it adheres, and that the cake has a smooth, bubble-free finish once you have applied the fondant.

Considerations

• Temperature, humidity and the recipe used for your cake will determine how stable your marshmallow fondant is on your cake. Marshmallow fondant is heavier than commercial fondant and is rolled in a thicker layer to prevent it from stretching and tearing, once you have placed it on the cake. You will need a dense cake recipe, such as a pound cake, to stand up against the weight of the marshmallow fondant. If it is hot outside, buttercream will remain soft and you might notice slippage or tearing from your fondant as it settles on the cake. Piping gel holds up best in higher temperatures, but doesn’t offer a layer of buttercream for guests to enjoy. You cannot refrigerate marshmallow fondant, because the moisture will make the fondant sticky and the fondant may start to fall apart. If your cake has perishable fillings such as custards or fruit, you will need to use commercial fondant or buttercream.