Using fondant is a fun way to decorate the tops of cakes and cupcakes in the summer because it doesn’t melt like chocolate glazes will, isn’t as messy and soft as buttercream frosting and it doesn’t have to be stored in a refrigerator like cream cheese frostings.
Our fondant recipe is easier to make than the traditional ones where you have to boil a water and sugar mixture to the soft-ball stage.
Fondant for 24 Cupcakes
4 1/2 cups miniature marshmallows (from 10.5-oz bag)
2 to 3 tablespoons water
4 cups (1 lb) powdered sugar
1 teaspoon vanilla
1/4 cup shortening
1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
1. In large microwavable bowl, place marshmallows and 1 tablespoon of the water. Microwave uncovered on High 30 seconds; stir. Microwave 30 seconds longer; stir until smooth. Fold in 3/4 cup of the powdered sugar. Stir in vanilla.
2. Generously grease hands and counter with some of the shortening. Turn marshmallow mixture onto counter. Sprinkle 1 cup of the powdered sugar over marshmallow mixture and knead as you would dough. Continue to add the remaining 2 1/4 cups powdered sugar, greasing hands and counter often to prevent sticking. If fondant begins to tear, it is too dry; add remaining water, 1/2 teaspoon at a time, and knead until fondant forms a firm, smooth, elastic ball that will stretch without tearing, about 8 minutes. Wrap fondant in a double thickness of plastic wrap, squeezing out any air; set aside.
3. Cut fondant in half; rewrap other half. (When not working with fondant, keep it covered with plastic wrap to prevent it from drying out.) On surface dusted with powdered sugar, roll fondant until 1/8 inch thick. Using 3-inch round (scalloped, if desired) biscuit or cookie cutter, cut 12 rounds, rerolling if necessary. Wrap remaining scraps of fondant in plastic wrap; set aside for decorating.
4. To make fondant stick to the cupcakes, spread a thin layer of any frosting over the top of each cupcake. Drape 1 fondant round over each of 12 cupcakes, gently shaping over top. Repeat with remaining fondant and cupcakes.
5. Tint scraps with food color for decorations. Roll out until 1/8 inch thick. Cut with small cookie cutters. Moisten fondant on each cupcake with a little water and arrange cutouts on top.