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How to make Homemade Marshmallow Fondant + Silpat Giveaway!

Time has been flying right by!! I can’t believe Christmas is THIS TUESDAY! Yikes. My sister and her family arrive today and my husband finally flies in on Saturday {yippee!!}. So far, I’ve happily eaten a TON of my parents cooking, made gingerbread houses, gotten together with friends, watched a lot of Friends episodes {love them!}, gotten a little shopping in, tried to convince my daughter that sitting on Santa’s lap really isn’t that scary, snuggled my new niece and hung out with my family. SO FUN. I’m glad I’m making the most of this vacation as best as I can!

In other news: this baby has been doing back flips nonstop. I think he enjoys Canada….and/or all this food I’m eating! I actually felt him kicking up in between my ribs from the outside! My husband was a little bummed he missed it, but there will be plenty of other kicks to be felt. My 3 year old felt him kicking her hand briefly to which she replied “we shouldn’t kick others. He should apologize”. It was fun explaining THAT one to her. Haha!

Anyways, this recipe is brought to you by my older, wiser, Idaho-living, cake-decorating sister. After you make a bunch of wedding cakes like she does, storebought fondant gets expensive…and is also super gross. Whenever you go to a wedding, all the guests peel the fondant off because you don’t want to ruin the flavor of the cake! I know I do…

Well, this marshmallow fondant is easy to make, costs a quarter of the price and tastes a million times better! Honest to goodness, I could eat it straight. And it takes about 10 minutes to make. Basically, it’s super sweet melty marshmallows all wrapped around a cake. Seriously yummy.

Here’s how you do it:

Start by measuring out some marshmallows.

Add in some water–like 1/2 tablespoons…not a lot!

And microwave it until its all melted.

Like so!

Sift in about 2 cups of powdered sugar and stir.

Once it gets thick and hard to stir, pour it onto your clean work surface and get kneading! It’ll be warm and sticky to start with, but the more powdered sugar you knead into it the easier is becomes to work with.

After kneading in another 2-3 cups, you should have a smooth ball of fondant. It shouldn’t be sticky at all anymore and pretty much cooled. Store this in plastic wrap at room temperature until you’re ready to use.

I rolled some of this out and covered a 2 layer 8 inch cake for the holidays….nothing special. I wrapped the bottom with blue ribbon and let my little one color the top with these fun Wilton Edible Markers that I have fallen in love with. They make such a cute presentation! I’d recommend refrigerating the cake before coloring…or not have a 3 year old do all the decorating–LOL! :) The word ‘gentle’ can only be said so many times….Overall, I fell in love with how this cake turned out…just because I think it’s adorable and would make such a cute present for the grandparents or neighbors.

Well, my friends over at Silpat want you to try their Roul’Pat {like the one I used in this recipe} and are throwing in a Silpat too for good measure!

Why I love Silpat and Roul’Pat:
-NOTHING sticks to these things! I don’t know how they make them, but by golly I love them.
-Cookies turn out perfectly on the Silpats! And its harder to burn something while using them. YES PLEASE.
-The Roul’Pats are awesome for rolling out pastry crust and biscuit dough. OR kneading homemade fondant! Again…the perfect non-stick work surface!

Do you want to win these guys? THOUGHT SO! They make such a handy addition to any kitchen. Awesome to have these around for the holidays. Here’s how you can win these:
a Rafflecopter giveaway

Print

Homemade Marshmallow Fondant

Yield: should cover 3-2 layer 8 inch cakes Prep Time: 10 min Cook Time: 2 min Total Time: 12 min

Ingredients:

4 cups mini marshmallows {about half a package}
1/2 tablespoon water
4-5 cups sifted powdered sugar

Directions:

Measure marshmallows and water into heat-safe bowl. Microwave on high using 30 second increments stirring in between until completely melted. Stir in 2 cups powdered sugar. Pour onto work surface and knead in remaining powdered sugar. Fondant will be finished when no longer sticky and hardly warm any longer. Store at room temperature wrapped in plastic. Use as desired.

Recipe from my beautiful sistah not from another mistah.

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46 Comments

  1. I garee. Solpat is a no fail product. I have onethat I use for baking. Sure saves money!!! Would love another one so I can bake more than a batch at a time. Thanks for the giveaway!!!

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  2. YUM! i am excited to try this because i love the look of fondant, but just cannot stand to eat it! That makes me rule out using it all together because it feels so wasteful. Ive also been wanting to buy a silpat! Maybe I’ll get one for Christmas this year! :)

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  3. Oh, I have been wanting a Silpat mat for months now, ever since I heard of them. This is the best giveaway! Oh and this recipe looks tasty. This summer I tasted fondant for the first time. It was too bad although the texture was not what I was expecting. So now I will have to try making some myself. My MIL used to decorate cakes and make her own so I’ll have to send her the recipe too.

    Oh and I get email updates.

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  4. Silpat makes for easy clean up. When they say nothing sticks they really mean it. No broken cookies, no baked on residue

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  5. I’ve used my Silpat for years, but it’s time for a new one….please.

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  6. cant wait to give this a try!!!

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  7. I need to get my hands on a Silpat!

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  8. Love those, used one before and I’ve been wanting one since! Awesome giveaway!

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  9. I sure could use a new silpat. Best thing invented

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  10. What a great recipe! I’ve never attempted fondant. Sure makes a
    beautiful base to decorate. I’ve never used a Silpat. Sounds like a
    wonderful invention!

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  11. This seems very easy but if i know me it wont be haha cant wait to try it for my daughters 4th birthday! she loves marshmallows! bonus for being about to draw on it, we have food coloring pens! she’ll love it

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  12. able* not about lol

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  13. Would love to try a Silpat and my kiddos love marshmellows!

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  14. This fondant is sooooo much better than traditional fondant. Whenever I make it, my kids end up grabbing chunks of it to eat straight – it’s that good! I’ve also used the colored/flavored marshmallows when I am adding color to the fondant.

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  15. All the directions look simple. Most recipes now say use silplat. I don’t have one and would love to get one. Expensive and beyond my budget. Trying to get into baking more. Doing it for one is a little bit of a chore and puts me off sometimes.

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  16. Oooh. Fondant that actually tastes good. Must try. A Silpat would be a fantastic addition for this crazy baker.

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  17. Hi Lauren! Thanks for the recipe! I also appreciate the chance to win the Silpat! Congratulations on the baby boy! Ya’ll have a wonderful Christmas! Blessings from Bama!

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  18. A silpat would be great.

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  19. Not only does this fondant actually look like it tastes yummy — you look really pretty on top of it. As does daddy.

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  20. Yummy! Please enter me and thanks for doing this! So exciting for the holidays!

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  21. I would love one – a silpat would be awesome!

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  22. I love your daughter’s decorating technique! I see that she included the whole family… and a crab? Also, she’s already being a good big sister and teaching her little brother to mind his manners. 😀

    Merry Christmas!

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  23. Signed up or emails already

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  24. This looks like a fun recipe! I get your email updates.

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  25. What an awesome recipe! I didn’t even think to make your own fondant but that sounds great. And I would love to win a silpat!

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  26. This is the way I make my fondant. It is easy and yummy too. I have never had silpat but want one badly.

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  27. Already an email subscriber! I would sure love to win these.. much better than buying parchment paper all the time!

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  28. looks great! i’m an email subscriber.

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  29. Man I need those. I’ve been making marshmallow fondant for years! Yes it tastes so much better and is way cheaper. The recipe I use, you smear crisco all over the counter and knead and knead, while getting a good arm workout. :) In my experience if your making a cake for a party you shouldn’t refridgerate it though, when it comes out it of the fridge, the the cake sweat, and possibly the fondant will start to fall off, not fun. However, I do refridgerate the fondant untill ready to use, it lasts a looooooog time in the fridge, which is great cuz you can make it way in advance unlike buttercream :(

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  30. I subscribe to your emails

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  31. This would be nice, I’m just using my counter top. They sound amazing!

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  32. I need to make marshmallow fudge for my dad–he loves it and it’s easy.

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  33. I subscribe to your email and love silpat!

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  34. I subscribe to your emails.

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  35. Hey Lauren,

    I have never used a silpat or made foudant. I am starting to do alot of baking and I am learning alot. This would help me out!

    Thanks for the opportunity!

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  36. I’ve always wanted to try one but haven’t yet b/c there’s always something else that’s needed first. Lol.

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  37. I receive emails

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  38. I’ve been wanting to buy myself a couple more!But hey if I get a chance to get it free,I’m all for it!Thank You for doing all these fabulous giveaways!I love all of them.

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  39. Going to give this a try today. Thanks for the recipe!

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  40. Love Silpat! I receive your emails.

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  41. I receive your emails.

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  42. looks great

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  43. Just saw this recipe via Pinterest! Excited to try it! Have you used the other Silpat like products by Demarle? My favorites are the large round mold, which you could microwave your marshmallows in and they would not stick to the bowl! And the mini muffin – no greasing the muffin molds and everything pops right out. All made and work the same way as the silpat and roul pat. Check them out http://www.mydemarleathome.com/MelanieHolan

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