The pink covering this cake is marshmallow fondant
A long, long time ago I came across a recipe for marshmallow fondant which can be used to cover a cake in place of rolled fondant.
It is made up of....... yup you guessed right........marshmallow, and sugar and it will taste pretty much like the marshmallows you make it out of. I like to use pascals and where possible the pink and white mix ones. If you use nasty tasting cheap marshmallows, your fondant will taste like those same nasty marshmallows.
These happy little bees are marshmallow fondant with chocolate modeling paste stripes and eyes
It's not suitable for all cakes and situations, but for this butterfly and blossom birdcage cake it worked well.
It is also the recipe I use to make the lollipop cookie pops.
So if your following my instructions on the birdcage cake pictured at the top of this post, I made this fondant on day 2 (night) along with the cakes so they would be ready for icing/decorating the next day. (Part one consists of making the decorations click here to link)
This lollipop cookie is made by twirling different coloured marshmallow fondant together
Marshmallow fondant recipe
750 g ( 1 pound 10 1/2 oz) icing sugar sifted
475 g (1 pound) marshmallows
Crisco (available online from USAfoods in Australia)
3 tsp (1 US Tbsp) water
Pop marshmallows and water in a LARGE microwave safe bowl (this is gonna get messy and sticky). Melt in 30 second increments for 2 1/2 mins total stirring at each interval.
Scary night time photo with poor lighting, but you get the idea. Melt those marshmallows!!
Add icing sugar and mix well.
Grease surface and hands VERY well with crisco, have more ready to regrease as necessary. Knead until smooth and stretchable. If fondant is tearing add 1/2 tsp water at a time and knead again.
Wrap in plastic wrap and refrigerate overnight. Microwave for 10 seconds when ready to use.
To use roll out on surface lightly sprinkled with cornflour (or icing sugar).
Notes for colouring
If you use pink and white marshmallow your fondant will turn out the pink colour of the birdcage cake. I sometimes make half batches separating the pink and white so I can colour the white however I like. It is possible to buy bags of all white pascals marshmallows.
You can add colour at the mixing or kneading stage, or leave plain and colour smaller batches as required.
I use gel colours.
Recipe update - make sure to keep the fondant in a ziplock bag or wrapped with plastic wrap when not using as it will dry out and go hard. If that happens microwave again and add a little bit more crisco. Try to work very quickly.