Marshmallow Fondant Cake

Ingredients:

Mini Marshmallows - 2 cups

Confectioners Sugar/Icing Sugar - 5-6 cups

Vanilla Extract - 1 tsp

Water - 2 tbspns

Method:

Place the marshmallows, water and vanilla extract in a large microwave-safe bowl, and microwave on high for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir until the mixture is smooth. 

Be prepared to be messy. Slowly add the confectioners' sugar, a cup at a time, until you have a sticky dough. 

Now place a parchment paper on the granite top(need more space) and dust with 2 cups of confectioners sugar. Turn the dough out onto the working surface dusted with confectioners sugar. Rub both the hands with butter and start kneading until the dough is very stiff. 

As you knead, the dough will become workable and pliable. Continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.

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.

Adding Colors to the Fondant;

Using a toothpick, add dots of icing color or drops of flavor in several spots.

Knead color or flavor into your fondant ball. Use food-safe gloves when coloring fondant to keep hands stain-free or else rub the hands with butter. Continue kneading until color is evenly blended; add a little more color or flavor if needed. 

For deep colors;

When making deep colors, such as black, brown, or red use the food colors in larger amounts than normal. 

Can be stored in the refrigerator for a month.

Covering Cake with the Rolled Fondant;

Ingredients:

Cake - 1 round cake(your choice)

Butter Cream - 1 Box

Method:

Prepare cake by lightly covering with butter cream icing. Keep refrigerated for atleast 1 hour.

Bring the fondant to room temperature. Before rolling out fondant, knead it until it is in a workable consistency. If fondant is sticky, knead in a little confectioners' sugar. Lightly dust your smooth work surface and the rolling pin with confectioners' sugar to prevent sticking. Roll out fondant, sized to your cake. To keep fondant from sticking, lift and move as you roll. Add more confectioners' sugar if needed.

Gently lift fondant over rolling pin or slip cake circle under fondant to move; position on cake.

Shape fondant to sides of cake with Easy-Glide Smoother or the pizza spoon. We recommend using the Smoother because the pressure of your hands may leave impressions on the fondant. Beginning in the middle of the cake top, move the Smoother outward and down the sides to smooth and shape fondant to the cake and remove air bubbles. If an air bubble appears, insert a pin on an angle, release air and smooth the area again. Use the straight edge of the Smoother to mark fondant at the base of cake. Trim off excess fondant using a spatula or sharp knife.

The cake is now ready to decorate.

Roll the green fondant into small balls. Brush the corners with little water and start sealing the corners with the balls.

Cut the yellow fondant using the cookie cutter. Make small balls out of blue fondant and stick it to the yellow flower with little water. Now place the entire yellow flower in the cake by brushing with little water.

Sending this to  Foodomania’s Christmas Cook-Off Contest