Easy Fondant - Sugarpaste

Ingredients for Easy Fondant - Sugarpaste

Instructions for Easy Fondant - Sugarpaste

To prepare the Easy Fondant - Sugarpaste recipe, please follow these instructions:

Marshmallows, oil and water come in a bowl. The mixture is heated in a microwave oven over a water bath. Marshmallows must be melted but must not turn brown. So quietly warming, then it's easy enough.
After that, the flour is mixed in gradually. Stir with spoonfuls and whisk with dough hook. Mix the flour ice cream until the mass is cool and do not happen. Dough hook can do more. Embark on the table and knead with a flourish until it's like a model wax. It must last a bit, as it gives the best results.
I would like to make the day before use. But it can easily be stored in a sealed freezer in the kitchen cabinet for a long time.

Rolling out: When rolling out fondant, use maizena corn starch so it does not stick to table and utensils

tips:
Coloring of fondant: For staining of fondant you can use alm. food coloring. But they can not produce clear colors and make the fondant sticky if mixed in the finished fundant. I use pasta colors. They can be bought in cake stores (search, for example, online). If you want to color a large amount of fondant, the color comes in when marshmallows are melted, but before the flourishes. If only smaller quantities are to be colored, the color will only come in the small portion and be well-dressed. Variation 1: About 1/4 part of the flour cream is replaced by cocoa powder (real cocoa). It gives a nice brown color and tastes really good! Variation 2: Oil is replaced with lemon oil. It gives a nice fresh taste. Tip: Easy to make beautiful cake figures.