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So moist. So delicious. And so much more.™

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Frosting & Glazes

Marshmallow Fondant

Ashley Sorensen Recipe shared by:
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Smooth and sweet way to cover a cake.

  • Hands-On Time: 20 Minutes
  • Total Time: 12 Hours
  • Servings: covers 3 13x9 size cake
  • Rating:

Ingredients

  • 1 pack of mini marshmallows
  • 1 pack of powder sugar
  • 2 tablespoons of water
  • 1 Tablespoon of shortening

Baking Instructions

  1. POUR the bag of mini marshmallows into a medium size mixing bowl.
  2. ADD 2 Tablespoons of water to the bowl.
  3. MICROWAVE the bowl of marshmallows in 10 second intervals until completely melted.
  4. With a metal spoon STIR powder sugar into the mixing bowl a little at a time until the mixture is doughy enough to mix with your hands.
  5. Once mixture is complete, roll the fondant into a ball and cover with a lite coat of shortening and wrap in plastic wrap.
  6. Stick in fridge and let the fondant set over night. (at least 12 hours)
  7. NOTE: Will NOT end up using entire bag of powder sugar.

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Tips

To Package Cookies For Freezing

To Package Cookies For Freezing

Follow these tips for packaging your cookies for the freezer. Line an airtight container with plastic wrap, then layer cookies in the container between sheets of waxed paper. Place another sheet of waxed paper on top so cookies will avoid contact with ice crystals. Then seal the container with a tight-fitting lid.


catlover44

catlover44

If there is one thing I dislike is a dry cake. I find when the cake comes out of the oven and on to a rack if I cover it with a light weight dish towel until it cools it keeps the moisture in the cake instead of letting it evaporate and making the cake dry. I use this method with every cake I make and they stay nice and moist.





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