It was just supposed to be a rainbow cake. But I couldn’t let my woeful decorating skills ruin the overall effect so I decided to venture into fondant. And no premade ready to roll fondant- I was going to make it myself.
The cake was easy. Two boxes of cake mix (I should have used white cake, but the gluten free kind is hydrogentated oil and other nasty ingredients free, so I forfeited perfect white cake for health) separated into 6 equal portions:
And now the fondant. 2 cups marshmallows, 2 tbsp water – microwave 20 sec. Stir. Remicrowave another 20 sec. Stir. Add copious amounts of powdered sugar (4 cups) until forms a ball. Ball pictured is NOT finished in terms of consistency – I kneaded in maybe 1/4 cup more powdered sugar after this picture.
Place ball on working surface and roll to desired thickness and diameter. (To find diameter, measure across top of cake, and the sides – add together.) This was the only part that was difficult. Once I got the fondant to the right consistency it rolled out easy as pie – but it kept sticking to the mat. I reballed abd rerolled it several times, coating the ball, the rolling pin and the mat with powdered sugar. The final time, I covered the ball and the rolling pin with powdered sugar, but I coated the mat with crisco. I made sure it didn’t get too thick, and it lifted just as easy as I could have hoped for.