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Fondant polka dot cake free of dairy, egg, peanut and tree nuts Image

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1/4 cup crisco

16 oz bag mini marshmallows

2 tsp pure clear vanilla

2 Tbsp water

2 lbs powdered sugar


Measure the powdered sugar and put in bowl of stand mixer with the hook attachment. Grease the hook with crisco.  Next, measure 1/4 cup of crisco into a large microwave safe bowl and take a small piece of it to grease the whole bowl.  Add in the marshmallows, vanilla and water.  Microwave for 60 seconds and then stir.  Continue to microwave on 30 second intervals and mixing until it's smooth.  Once it's smooth, add it in to the mixer bowl with the powdered sugar.  Mix on a low until it comes together into a ball.  (I like to cover the mixer with a towel because the powdered sugar will be all over the kitchen otherwise!)  Turn out onto a greased surface (grease your hands with the crisco too) and knead the fondant like bread dough until it's smooth.  Wrap in plastic wrap and let rest for at least 2 hours.  You will have to knead the fondant again when you are ready to work with it.  It should have the consistency of play dough (or slightly firmer).  This recipe makes about 48 oz. of fondant.

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