Thats Fab !!!
Can you share the recipe for the marshmallow fondant ?? I hear so much about it but have never managed to find a recipe for it !!
I enjoy messing with cakes for my kids and of course its cheaper than buying gluten free cakes - only problem is my kids eat handmade cakes quicker than I bake them
Thank you
lol they must really like your cakes and thats a great complement that they are eating them that quick
yep here is the one I use I got it online I just copied and pasted to here I can pm you the site if you want as the show photos too
I halved this one for the cake I did as you get a lot out of it and to add color to the fondant you have to get icing paste you only need to use a little bit so they will last a long time I got some here in a baking store and online and lots when in florida in that Michaels crafting store as they are so cheap
450g white mini-marshmallows (use a good quality brand) I use the big ones but worked for me
2 to 5 tablespoons water
900g of icing sugar
some shortening (you will be digging into it so place in a very easily accessed bowl) I use cookeen vegetable fat
Directions:
NOTE: Please be careful, this first stage can get hot.
Melt marshmallows and 2 tablespoons of water in a microwave or double boiler. To microwave, place the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 1/2 minutes total.
Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.
Now grease your hands GENEROUSLY (palms, backs, and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle.
Start kneading like you would bread dough. You will immediately see why you have greased your hands. If you have children in the room they will either laugh at you or look at you with a questioning expression. You might even hear a muttered, “What are you doing?”
Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking. If the mix is tearing easily, it is to dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.
It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.
Prepare the fondant icing for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.
MM Fondant icing will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make two (2) batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant icing can be prepared well in advance.
(a roly poly smiley seemed appropriate here)
, got to keep the staff sweet, you never know when you ll need a favour
Looking forward to the pics 
