Marshmallow fondant for cake decorating

Tip: tap a step to mark it as done.

1. Gather the marshmallows, powdered sugar, and lemon juice.

   

2. Place the marshmallows in a bowl, drizzle with the lemon juice, and microwave for 20 seconds. Stir the softened mixture.

   

3. Return the bowl to the microwave for another 20 seconds. Add the powdered sugar to the melted mixture, stir, and knead on a work surface, dusting with more powdered sugar as needed, until smooth and pliable.

   

4. Wrap the fondant and refrigerate for one hour. Then roll it out and shape it into figures.

5. For colored fondant, add food coloring to the mixture. Store the finished fondant wrapped in plastic wrap in the refrigerator for up to two months.

6. Tip: Use very finely ground powdered sugar; otherwise, the fondant will tear when rolled out.

Tip: The heated marshmallows are hot inside, so stir them with a wooden spoon first and wait until the mixture cools slightly before kneading it by hand.

This recipe was translated from the Slovak original: Marcipán z marshmallow na zdobenie tort