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Marshmallow Fondant + Mini Layer Cakes (Vegan)

A huge cake is always great for special occasion but we all know mini things are just way more fun!

Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 18 - 24 servings

Ingredients

  • 8 ounces about 4 cups gelatin-free marshmallows
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • a few drops of natural food coloring optional
  • 2 - 3 tablespoons water
  • 4 - 5 cups powdered sugar
  • 1/4 1/2 stick vegan butter, room temp

Mini Cakes:

  • 1 recipe for chocolate or vanilla cake *see note
  • 1 recipe for chocolate or vanilla frosting *see note

Instructions

Fondant:

  1. In a medium saucepan, warm marshmallows and 2 tablespoons water over low heat for about 1 minute until soft but not quite melted (just until you see a few start to ooze). Stir in vanilla, salt, and if desired, food coloring (coloring can still be added after but if using a lesser concentrated liquid it is best to add it now).
  2. Remove from heat and add 4 cups of powdered sugar and stir until mostly combined in a rough dough, then grease hands with butter and start to work the butter into the fondant on a clean surface. Add more water or powdered sugar as needed until fondant is easy to work with. For best results I like to refrigerate it for at least 1 hour before using.

Mini Cakes:

  1. Prepare cake of choice according to recipe with the exception of using a greased 13 x 9 inch glass pan or a similar size pan. (Although any shape of cake can be cut to your desired sizes)
  2. Cut the cake into squares (about 2 inch) or any shape you'd like and slice them 2 or 3 times, depending on how tall they are, horizontally into little layers. Spread desired frosting in between layers and add a thin layer on the outside of each.
  3. Divide fondant into sections and roll out each into a layer about 1/8 inch thick. Cut into 8 inch squares and use to individually cover each mini cake then cut off and save excess. Decorate cakes with extra fondant as desired and serve or refrigerate for up to 3 days until ready to serve.

Recipe Notes

*Most cake & icing recipes will work for these. If you have a favorite then you can use that instead. For the chocolate I like to use this recipe and for the vanilla this one.