I love baking quirky cakes, and I make all my fondant in my kitchen. Using store-bought fondant may be easier, but it’s more expensive, and it tastes, well, BLAH. Homemade fondant is delicious and pretty easy to make en-mass once you get the hang of it.
There are two ways to go about making the fondant. You can use fresh marshmallows or stale marshmallows (they’re kind of tough and hard). Fresh marshmallows are less likely to get burnt and easier to turn into fondant, BUT the fondant they produce can tear more easily. Stale marshmallows are more likely to burn (which can mean you have to throw the whole batch out, depending on the color you’re going for), but the resulting fondant is easier to work with.
That being said, ALWAYS use brand-name marshmallows. Yup, the more expensive ones just work better. Store brand is a no-no unless you’ve got mad skills, in which case, write to me and let me know how you did it! (Usually one bag of powdered sugar and one of marshmallows is fine for a cake, but I always have at least three of each on hand in case something goes wrong! You can always return what you don’t use—or bake extra!)
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