Wonderful Fondant

Thank you to my friend Shawn for her easy, delicious fondant recipe!

Here are some pictures of the hamburger cake we made using it: We kneaded the fondant with lots of Crisco on the hands and powdered sugar on the mat, then used gel food coloring (from Wal-Mart) to get the colors we wanted.

Here’s the finished hamburger cake, with shapes made out of the yummy fondant. Sarah made the sesame seeds out of leftover white. The cakes themselves are just a grocery-store brand yellow cake mix, made into two layers and left unfrosted. For the pickles, David made a roll of the green fondant, then used my crinkle cutter (thank you, Pampered Chef!) to make it look like pickle slices. The hamburger itself is just a big blob of thick chocolate frosting, made with the recipe on the Hershey's Cocoa powder container. Dan was worried that the cake would need more frosting (on the outside, mostly), but the chocolate in the middle took care of that!

Here is the recipe, as written by Shawn, the genuine pastry chef:

Marshmallow Fondant
13.5 oz mini marshmallows
3Tbs water
2 capfuls of almond flavoring (yes that un-professional CAPful)
almost 2lb. of confectioner's sugar (note—we used a little more to keep it from being sticky)

Melt the marshmallows and water in the microwave for 1 minute 20 seconds, stir and add flavoring. (if your whole batch will be colored do it now, to save precious kneading time later!)
Pour 1/2 a 2lb. (that is 1 lb.) bag of confectioner's sugar into a well Crisco-ed stand mixing bowl. Make a well and add the marshmallow, water, flavoring mixture. Mix with the dough hook on low until combined adding sugar as needed until the ball pulls away from the sided of the bowl and is no longer sticky or crumbly. (if you made a boo-boo and added too much sugar at once just add teaspoons of water at a time to get the proper consistency)
Take fondant ball from mixing bowl, knead with well Crisco-ed hands and counter until the texture is smooth and pliable. (and whatEVER you do...do NOT where a black sweater when making this icing!) This is the time you can separate into sections and knead in coloring too...see picture below.
Wrap generously in plastic wrap and well, do it again, just to make sure. I then seal in a zip lock, just to make sure, AGAIN. This will store at room temperature for 3-6months. Roll out and cut into shapes as needed, or form flowers and other decorations with.