Ingredients

• 2 boxes white cake mix
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 1/2 teas. salt
• 8 egg whites
• 2 2/3 cups water
• 4 Tbls. vegetable oil 2 cups
• (16oz carton) sour cream
• 2 teaspoon clear vanilla flavor
• 2 teaspoons almond extract

Instructions

1. Mix all dry ingredients by hand using a whisk in a very large mixing bowl. Add the rest of the ingredients and beat on low speed for 2 minutes. Bake at 325 degrees
2. ***One recipe makes: one 14" round + one 6" round
3. or one 16" round
4. or one 12" round + one 10" round
5. or one 12x18" sheet cake
6. or one 12" round + one 8" round + one 6"
7. Half a recipe makes: two 8" rounds
8. or two 6" rounds + 6 cupcakes

Ingredients

• 16 oz mini-marshmallows, 2 lb powdered sugar, 1 tbsp water, 1 tsp corn syrup (optional), 1 tsp lemon extract (optional). Yield: 3 lbs fondant

Instructions

1. Empty your bag of marshmallows into a large, microwave-safe bowl, and add water. Microwave until the marshmallows are puffed up and soft looking (about 2 minutes in my microwave).
2. Grease wooden spoon
3. This is really important - while your marshmallows are in the microwave, use a paper towel and some shortening to thoroughly lubricate a wooden spoon. Making marshmallow fondant is a sticky business, and this is one way to make it a little easier on yourself.
4. Stir and add optional ingredients
5. Add your corn syrup and lemon extract, if you are using them. The corn syrup seems to help with flexibility of the fondant after it reaches room temperature, and the extract is for added flavor and to help cut the sweetness.
6. Soupy marshmallows
7. The mixture should be kind of soupy as you stir it, and most of the marshmallows should be dissolved.
8. Adding color
9. If you want to color this entire batch, you can add color now, rather than trying to knead it in later.
10. GRADUALLY, begin to stir in the powdered sugar.
11. Continue stirring and adding powdered sugar until you have used about 2/3 of the bag.
12. When to stop
13. Stop when it becomes difficult to continue to stir with the spoon.
14. Ready for kneading
15. Turn out onto a greased surface. KEEPING IN MIND THAT IT IS HOT, begin CAREFULLY kneading with your hands, and gradually add in the rest of your bag of powdered sugar. You may not need to use the entire bag! You'll want to stop kneading when the fondant stops absorbing the powdered sugar, and it actually feels like warm fondant (this is where previous experience with fondant comes in handy). You may want to keep your shortening nearby so you can grease your hands as necessary
16. Knead on grased surface
17. * A special note about stand mixers: I know that some people use their stand mixer and hook attachment to mix their MMF. Some people are successful and have never had a problem, but I have read TOO MANY STORIES of people burning out their mixer's motor this way! It's not worth the risk, folks! Your stand mixer wasn't made for this!
18. Using your MMF
19. When you are ready to use your MMF, grease your work surface with shortening and a paper towel. Be sure to cover every spot, there is nothing worse than having your fondant stick to the mat!
20. The two most important things to have on hand when working with marshmallow fondant are shortening and a microwave. Marshmallow fondant does not loosen up with kneading, like traditional fondant. This is fondant straight from the bag. If it is too hard to roll out, put it in the microwave in 5-second increments until it is kneadable. It's important to not "melt" your MMF! You just want to soften it enough so that you can knead it and roll it out! A liberal coating of shortening on your hands will assist with the kneading process.
21. Roll out
22. Roll out as you would for any other kind of fondant, and cover cake as usual.