Recipe for Mashmallow Fondant:
(1) 16 oz. package Kraft miniature marshmallows (it is best to use a quality brand)
3 Tablespoons water
2 lb. C&H powdered sugar ( I always use C&H)
In a large bowl, melt the marshmallows with the water in the microwave, stirring after each 30 seconds. This should take approx. 2 minutes total. Stir until completely smooth. Add whatever flavor you want to compliment your cake. I most often just use my butter vanilla flavoring. Also, at this point you can add coloring or chocolate, if desired. The mixture will be pretty runny. Add about 3/4 of the sugar and mix with a large spoon until incorporated; then add the remainder of the sugar and stir and knead with the spoon until you can't anymore. (If your sugar is lumpy, you will need to sift it before adding it to the marshmallow mixture.) Pour mixture onto a clean work surface greased generously with Crisco. Also, make sure your hands are greased well to prevent the fondant from sticking to them. Knead the fondant dough until all sugar is incorporated, and the dough is smooth and elastic. This usually takes about 5-7 minutes. Use more Crisco as needed. When finished, store in airtight container or Ziplock bag until ready to roll out.
When you are ready to roll out the fondant, smooth out a generous amount of cornstarch onto your surface and your rolling pin. I use a piece of clear vinyl sheeting that I purchased from the fabric dept. and Wilton's large white fondant rolling pin. Even though I don't always use Wilton products, I find that this rolling pin works the best. Roll out about 1/8 inch thick, a little larger than your desired size. Roll back onto the rolling pin and then, starting at one edge of your cake, carefully unroll the fondant onto the cake, just as you would if you were putting pie crust on top of a pie. Do not fold the fondant. Make sure your cake is completely cool and covered with a generous layer of buttercream frosting prior to putting the fondant on the cake. Now, shape and smooth the fondant onto the cake with your hands. Dust any excess cornstarch off of the cake with a finely bristled brush. Once you are satisfied with your results, cut the excess fondant away from the bottom with a sharp knife or pizza cutter.