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How To Do Edible Watercolor On Marshmallow Fondant

I think I found my calling in life as a cake painter! (Besides food styling and photography.) It blends my love of art, painting, and food into something incr-edible! Literally. And now I want to show you how to do edible watercolor on marshmallow fondant. It's slightly addicting, so get ready!
Course Dessert
Cuisine American
Keyword easy dessert recipe, holiday, how to
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 16 servings
Calories 260kcal

Ingredients

For the marshmallow fondant:

  • 10 oz bag mini marshmallows
  • 2 tablespoons water
  • 6 cups powdered sugar
  • ¼ cup vegetable oil

For the edible watercolor:

  • Gel food coloring primary colors
  • White icing color
  • Pure lemon extract
  • Toothpicks
  • Palette
  • Fine point brushes
  • Paper towels

Instructions

To make the marshmallow fondant:

  • Pour the marshmallows and water into a large, microwave-safe bowl, and microwave for 30 seconds. Stir with a wooden spoon, then microwave for 30 more seconds.
  • Mix together the marshmallows until they are completely melted and smooth. Pour in 3 cups of powdered sugar and mix well. Add in the rest of the sugar until it forms together.
  • Liberally grease the counter and your hands with vegetable oil, and turn out the fondant to the countertop. Knead it like bread dough until it is soft and pliable, about 8 minutes. Feel free to grease your hands and the counter as needed so it doesn't stick to your hands.
  • Once the fondant is smooth and elastic, it's ready to use. Pull apart half of it and roll into a smooth ball. Place the ball on the well-greased counter top and roll into a circle, about ⅛" inch thick. Make sure there aren't any creases or air bubbles.
  • Gently place the fondant over the top of your iced cake and adhere it to the surface smoothly. Cut off any excess edges and place it with your leftovers. Form the leftovers into a ball and place in a greased layer of plastic wrap. Store it in a sealed bag in the refrigerator up to one week.

To do the edible watercolor:

  • Pour about 1 teaspoon of lemon extract into each well of your palette, based on how many colors you want. Start with the primary colors (red, yellow, blue) and brown. Use a toothpick to mix in a glob of gel food color. Add white icing color to one of the wells, and begin mixing colors in the middle of the palette with the white icing and colors to get a more saturated, opaque color. Use the lemon extract and gel food color to do a lighter wash. Take note that lemon extract evaporates quickly, so make a large amount of your color if you plan on using it often.
  • Practice your strokes and colors on a scrap piece of marshmallow fondant until ready to paint your cake. When ready to begin watercoloring your cake, work in layers. Start with the main focal points first, then go in and add the the accents and details. Allow about 5-10 minutes dry time between each layer before accenting.
  • Once cake is decorated, allow it to set and dry for 1 hour before serving. Enjoy!

Nutrition

Calories: 260kcal | Carbohydrates: 59g | Fat: 3g | Saturated Fat: 2g | Sodium: 15mg | Sugar: 54g | Iron: 0.1mg