Hey SGC - thank you for replying again to my annoying fondant problem. I did try to sprinkle the cornflour but i think it made it dry - its actually the rolling problem that i have which is frustrating - as it often cracks. The shop bought fondant is fine for me but i really want to make my own. The fondant tasted fine but i got so fed up with it that i just threw it away.
You see, i am hoping to make my sons 1st birthday cake inshallah and want to do everything myself incl the icing. I have decided to give the marshmellow fondant a try. How is this different? Is it easy to roll out? How is it in comparison to the shop bought fondant? The thing is that i need to order halal marshmellows as its very hard to get it in shops!
yeah, as i said, don't use cornflower, use crisco and very liberally- all over your rolling pin, your hands, and your rolling surface. it will give your fondant a slight bit of sheen but thats not a negative thing, imho :)
pink and white marshmallows are fine but the fondant will have a pink tinge to it, so just be aware of that. you could always pick out just the white marshmallows but that might be a pain. marshmallow fondant is super easy to make and tastes good too. but again, you MUST crisco everything otherwise it will be dry and will not roll out properly. i wish i could show you a tutorial or come help you in person! are you in toronto or somewhere around here? cos i seriously will come over and help you!
i've only ever used marshmallow fondant as i find store bought fondant to be really pricey.