Easy Homemade Fondant For Cakes

Are you looking to take your cake decorating skills to the next level? Say goodbye to store-bought fondant and welcome the simplicity and sweetness of this Easy Homemade Fondant recipe! This homemade fondant is perfect for covering cakes, creating decorative details, and giving your baked creations a professional finish. Plus, you’ll be amazed at how much tastier and more cost-effective it is compared to the pre-made versions in stores. Let’s get started on crafting your own fondant masterpiece from scratch!

### Easy Homemade Fondant for Cakes

**Ingredients:**
– 1 package (16 ounces) mini marshmallows
– 2 tablespoons water
– 2 teaspoons clear vanilla extract
– 2 pounds confectioners’ sugar, sifted
– Vegetable shortening (for greasing)

**Instructions:**

1. **Prepare Your Workspace:**
Before you begin, make sure your countertop or table is clean and greased with vegetable shortening. This will prevent the fondant from sticking and make it easier to work with.

2. **Melt the Marshmallows:**
In a microwave-safe bowl, combine the mini marshmallows and water. Microwave in 30-second intervals, stirring in between, until the marshmallows are completely melted and smooth. Be careful not to overheat as it can cause the marshmallows to harden.

3. **Add Flavor and Color:**
Once the marshmallows are melted, stir in the clear vanilla extract. If you want to add color to your fondant, this is the time to mix in a few drops of your desired food coloring. Keep in mind that the color will intensify as you add more confectioners’ sugar later on.

4. **Incorporate the Confectioners’ Sugar:**
Gradually add the sifted confectioners’ sugar to the melted marshmallow mixture, stirring well after each addition. As the mixture thickens, you may need to switch from using a spatula to kneading the fondant with clean, greased hands. Continue to add sugar until the fondant comes together into a smooth, pliable ball.

5. **Knead Until Smooth:**
Turn the fondant out onto the greased surface and knead it like dough until it is no longer sticky and has a soft, elastic texture. If the fondant feels too dry, you can add a tiny amount of water or vegetable shortening to adjust the consistency.

6. **Cover and Rest:**
Once the fondant is smooth and pliable, shape it into a ball and coat it with a thin layer of vegetable shortening to prevent drying out. Wrap the fondant tightly in plastic wrap and let it rest at room temperature for at least 1 hour to allow the flavors to meld and the fondant to set.

7. **Ready to Use:**
Your homemade fondant is now ready to be rolled out and used to decorate cakes, cupcakes, cookies, and more! Dust your work surface with confectioners’ sugar to prevent sticking and roll out the fondant to your desired thickness before draping it over your cake.

8. **Store Properly:**
Unused fondant can be stored in an airtight container at room temperature for up to two weeks. If you need to store it longer, you can refrigerate it, but make sure to bring it back to room temperature and knead it thoroughly before using it again.

Enjoy the satisfaction of creating beautifully decorated cakes with your own Easy Homemade Fondant. Whether you’re a seasoned baker or a beginner looking to impress, this recipe will elevate your baking game and leave you with a sweet sense of accomplishment. Have fun experimenting with colors, shapes, and designs, and let your creativity shine through in every slice!