Note: For the tires, the number on top, and the Rust-eze on the back, I printed a mirrored copy of each, placed them under parchment/waxed paper, melted chocolate, placed it in a piping bag, then traced it. I was gonna get fancier, but I wasn't feeling well.
- 1 (8 oz) bag white marshmallows
- 2 Tbsp water
- 1 (2 lb) bag powdered sugar, sifted
- Food coloring or cocoa powder
- Flavoring (optional)
Add about 1/2 of the powdered sugar and stir with a greased spoon. Continue to add sugar until it looks like dough (or until you can't stir any more). (You can use a mixer if you want, but I found it didn't really work well) Grease your counter or dough mat and place marshmallow dough on it. Grease your hands up real good and knead the dough. Continue to add sugar a little bit at a time until the dough isn't sticky anymore. If you put too much sugar and it gets dry, knead in some Crisco. If its too sticky, add more sugar.
Your fondant is ready when it is no longer sticky and feels pliable and ready to roll. I used the fondant right away, but it probably would be better if it sits for a bit so that if there are any chunks of sugar they'll settle and absorb in. If you choose to do this, rub some Crisco on it and wrap it in plastic wrap and store in an air-tight container. If your fondant is too hard when you go to use it, heat it up in the microwave a few seconds at a time.
To roll out fondant, lightly powder your work surface and rolling pin with corn starch or powdered sugar, then roll until it is to the right thickness and size. You don't want to roll it out too thin or it will tear. Fold fondant over your rolling pin and place onto lightly frosted cake (its best if you frost the cake, then let it sit in the fridge for a bit until the frosting isn't so sticky). Be sure to leave about an inch around the edges to give yourself leeway. Smooth out the fondant until it fully forms to your cake (you can use your hands, a fondant roller, or even a clean, new foam paint roller). Use a knife or pizza cutter to cut the remainder of the fondant on the edges.