Recipes

Marshmallow Fondant
Depending on the size of the cake you will be decorating will determine how many batches you will need to make. The following is for a 9" cake with some left over to make flowers, or other decorations.

• One (1) bag Jet Puffed Marshmallows (Generic does NOT turn out very well)
• 3tsp Water
• 6 Cups plus extra for dusting shifted powdered Sugar
• Pam or Crisco

Pour the marshmallows in a microwave safe medium to large size bowl. Stir in the water and microwave till melted.

Add Powdered Sugar one cup at a time stirring until it becomes a formable ball. spray Pam or spread Crisco on a CLEAN counter and sprinkle with powdered sugar. Spray Pam or rub Crisco on your hands- the next part is messy and VERY sticky and FUN!!! (If you have kids, this part is perfect for them!) Mix and kneed the ball and powdered sugar until it is firm and not sticky. (This is the hard part. depending on the humidity you might need more powdered sugar. Some recipes call for a whole bag of powdered sugar, but I find it is too tough and next to impossible to mix all of the sugar in with the marshmallow.) You want to be able to spead it out and move it to the cake without it cracking. The drier it is, the more it will crack. Not enough sugar, it wont form and will be a big mess and fall off of the cake.

Keep the counter covered with either Crisco or Pam and sprinkled powdered sugar. Grab your rolling pin and roll out to the size and thickness you want for your cake, or whatever you have planned.

Cover the cake with a white frosting





Design it how you wish...

(All you need for this is a ruler, a paintbrush

and the eatable pearls. Dab water where the pearls

will be and they will stick perfectly for you)

And VELA!!!

You will be doing Wedding and specialty cakes that actually taste amazing!