Instructions

2. Sift powdered sugar and set aside. If your powder sugar is not sifted you will have lumps in your fondant.
3. Place 3 tablespoons of shortening in your mixing bowl or kitchen aid.
4. Place bag of mini marshmallow in a micro safe bowl. Sprinkle 2 tsp of water over marshmallows and mix to coat.
5. Microwave for 30 seconds and stir. Continue to microwave for 30 and and stir until Marshmallows are melted.
6. Pour melted Marshmallows over shortening, add one cup sifted powdered sugar.
7. Mix until the Marshmallow mixture looks like icing; nice and soft. (If you want to add color you can do it now) If you are using multiple colors you can hand knead it in later.
8. Add more powdered sugar, adding a 1/2 cup at a time until it comes to a thicker, but not to thick consistency of fondant. You want it sticky but not to sticky.
9. Make sure your work surface is very clean, sprinkle generously with sifted powdered sugar. Use a spoon to scrape your fondant out of the bowl and place on the sugared work surface.
10. Coat your hands with shortening if you need to knead more powdered sugar into your fondant. Or if you are going to hand knead in color.
11. Roll out your fondant to the shape you want, carefully transfer it to your cake.
12. **Tips for a square/rectangle cake; do the corners first by forming them around the cake, then do the sides. Use a small roller to cut the excess fondant from the cake.
13. **For a round cake, shape your fondant into a circle that is the same diameter as your cake. Cut off the excess fondant, tuck the edge of the fondant under to cake bottom.