{"id":1667,"date":"2012-06-02T02:29:25","date_gmt":"2012-06-01T16:29:25","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=1667"},"modified":"2017-07-21T10:59:06","modified_gmt":"2017-07-21T00:59:06","slug":"marshmallow-fondant-recipe-for-cake-decorating","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/marshmallow-fondant-recipe-for-cake-decorating\/","title":{"rendered":"Marshmallow Fondant Recipe for cake decorating"},"content":{"rendered":"
\n\"marshmallow<\/p>\n

Take 2 x 250g (8.82 ounces) packets or 5 2\/3 cups marshmallows and split into white and pink. \u00a0So you end up with 250g (8.82 ounces) or 2 3\/4 cups white marshmallows (eat the pink ones or use in hot chocolate).<\/p>\n

\"marshmallow
\nAdd one Tablespoon of water and microwave on high for 30 seconds, stir, repeat until melted.<\/p>\n

\"marshmallow<\/p>\n

\"mix
\nMix in 450g (15.87 ounces) or 3 1\/2 cups plus 1 Tbsp of pure icing sugar.<\/p>\n

\"marshmallow
\n 
\nTip onto bench and kneed until smooth.\u00a0Double wrap in plastic wrap to store.
\nThis recipe makes approximately 700g (24.69 ounces) of Marshmallow fondant.<\/p>\n

You can also make your own fondant without marshmallows – click for fondant recipe<\/a>
\nAnd here is a review of 8 fondants including marshmallow fondant – click for review<\/a>\n<\/div>\n \n

My Cookbook<\/h4>\n

\n\"ann<\/a>\n<\/br>\nStores that sell my book listed by country: \nhttp:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"\"mix<\/a>

Take 2 x 250g (8.82 ounces) packets or 5 2\/3 cups marshmallows and split into white and pink. \u00a0So you end up with 250g (8.82 ounces) or 2 3\/4 cups white marshmallows (eat the pink ones or use in hot chocolate). Add one Tablespoon of water and microwave on high for 30 seconds, stir, repeat until melted. Mix in 450g (15.87 ounces) or 3 1\/2 cups plus 1 Tbsp of pure icing sugar.   Tip<\/p>\n","protected":false},"author":1,"featured_media":1672,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[142,748,1651],"tags":[31,787,802,803,46,804,805,163,800,798,797,799,801],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/1667"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=1667"}],"version-history":[{"count":22,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/1667\/revisions"}],"predecessor-version":[{"id":56751,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/1667\/revisions\/56751"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/1672"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=1667"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=1667"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=1667"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}