I came across a tutorial for a quilted fondant cake board cover and wanted to try it right away, since April 15th was my sister's birthday it was the perfect reason to give it a go!
Check out Royal Bakery for the tutorial.
I made some marshmallow fondant a few days before I baked her cake. It was pretty easy to cover a 12 x 12 inch board, easier than I was expecting anyway.
16 oz bag mini marshmallows
2 Tbs water
1/4 tsp salt
1/4 tsp lemon extract
2 Tbs light corn syrup
1 tsp vanilla
2 lbs. confectioner sugar
about a 1/2 cup of shortening
I greased my glass bowl with shortening before adding a bag of mini marshmallows and 2 tablespoons of water, I put this in the microwave in 30 second increments stirring in between until the marshmallows were completely melted, about 2 1/2 minutes. It can be pretty hot so handle with care. I pour and scrape this into my stand mixer bowl that has also been greased and add salt, corn syrup, lemon extract and vanilla (I grease everything, spatulas, paddle, etc.) Next pour about half of the powdered sugar into the melted marshmallows and mix on low speed, scraping down occasionally. When that is incorporated, I add half of what's left in the bag and mix some more.
When that is incorporated I scrape it onto a very well greased counter top, dump some more powdered sugar on top, grease my hands and start kneading. I used all 2 lbs. of sugar this time, just keep kneading and greasing your hands and the counter top if needed.
If you have used regular fondant then you should be able to tell when it's ready. This is one of those things that takes practice. The first time I made marshmallow fondant I did not add enough sugar, I still used it but it was harder to work with and didn't dry as well as this batch did.
The cake is white velvet but I was not real happy with the taste so will keep working on it and post the recipe if I ever get it where I like it.
Here is the finished cake, letters, numbers, flowers and butterflies are marshmallow fondant too!