Marshmallow Fondant Icing

Ingredients

• 450g plain marshmallows.
• 900g icing sugar.
• 1 and a half tablespoons water.
• Butter/margarine, for greasing.

Method 

1. Get your marshmallows into a microwave safe bowl, set microwave on high for 30 seconds each time, you will have to do this a few times to make sure all the marshmallows have melted as we don't want lumps in our fondant.
2. Add the water to the marshmallows, this will help the process of the marshmallows melting.
3. Grease a large spoon with butter or margarine.
4. Stir the marshmallows and keep on the melting process checking every 30 seconds until the mixture is smooth.
5. Begin adding icing sugar 1/3 at a time, stirring between each time you add the icing sugar until all the icing sugar has been added to the mixture.
6. Right now, the mixture will be very sticky, so grease your hands with butter and knead the mixture on a butter greased surface until smooth and no longer sticky.
7. Grease your work surface lightly and roll out your fondant evenly, not too thick but not too thin either.
8. And now you are ready to either put it on your cake as covering or to make your fondant models. 

Buttercream

Photo by www.bakingamoment.com

Ingredients

• 600g icing sugar, sifted.
• 300g unsalted or salted butter, softened.
• colour of choice (optional).
• grated lemon or orange zest (optional).

Method

1. Beat the icing sugar and butter together alongside your chosen colour and flavour. Keep beating the mixture until you are left with a smooth, spreadable product.

A little advice

If you are doing a celebration cake, I advice to use unsalted butter.

If you are using this buttercream for cupcakes.