I had someone ask if they could have the fondant recipe, so I though maybe all of you might enjoy it.
16 OZ mini marshmallows
2 TBL water
-Melt the mini marshmallows just enough to mix them all together and add the water before melting. Try 30 sec at a time.
2 LBS Sifted powdered sugar
1/2 C Shortening
-Pour 1/3 of the sifted powdered sugar into the bowl with the marshmallows and mix. Put some shortening down on the counter/tabletop/cookie sheet, etc and some more powdered sugar down. Then pour your marshmallow mixture onto the shortening and sugar. Cover your hands with shortening and powdered sugar and knead the soon to be fondant. Keep adding sugar and kneading the fondant is supposed to be pretty hard to work.
I like using the swirled chocolate marshmallows, if they're not mini that's fine. Use either swirled or chocolate marshmallows instead of the mini white ones. Just realize, using straight chocolate marshmallows have a tendancy to be a lot more dry.
Instead of adding powdered sugar first add 1/2 C up Cocoa powder and then 1/3 of the powdered sugar and continue with the process.
One batch of fondant will make enough to cover an 8 inch 2 layered cake round. The fondant will stay good in an airtight container at room temperature for two weeks.