White Chocolate & Marshmallow Filled Cupcakes with Fondant Rose Tutorial

Isn’t it funny how us women crave quiet moments and downtime, then as soon as they come, we don’t know what to do with ourselves? I had one of those moments yesterday afternoon when my two small kiddos went down for their afternoon naps, and out of the blue, I decided: “i’m going to learn how to make fondant roses!” I know that’s weird. I probably should have just kicked my feet up, opened a bar of chocolate and turned on an episode  of ‘The Bachelor,’ but I was just in the mood to bake, and there was a whole batch of marshmallow fondant sitting in my fridge, staring at me!

I got on youtube and watched a couple of tutorials on how to make fondant roses, and was absolutely BLOWN away with how simple they were! Why haven’t I made these sooner? You don’t need any special gadgets, baking tools, or ingredients–and they only took a couple of minutes to make! I decided to make a quick tutorial, not only to remind myself of how to make them in the future (because I was totally in a groove with this method!) But also to show you how simple and fun they are to make too! I also accidentally created a DELICIOUS white chocolate marshmallow cupcake filling, because I ran out of powdered sugar, so I included that recipe too! I hope you get some downtime so you can try these!

Ingredients for the filling:
1 1/4 cup powdered sugar
4 Tbsp Unsalted butter at room temperature
1 tsp vanilla extract
few drops of milk
6oz (3 1/2 cups) mini marshmallows
2 1/2 cups white chocolate, melted
Food colouring (optional)

Directions:
In a bowl, beat the butter and powdered sugar and add a few drops of milk to make it smooth and creamy. Meanwhile, melt the white chocolate in the microwave. Add to the butter and sugar in the mixer, and beat for 1-2 minutes until smooth. (P.S. It might look a little “funky” at this point, but I promise it will all come together nicely!) Place the marshmallows in a glass bowl with a tiny drop of water, and microwave in 10 second increments until completely melted. Add to the chocolate mixture and beat until thick and creamy (about 2 minutes), then stir in the food colouring. {P.S. This is GREAT for filling cupcakes, but won’t hold up very well for pretty piping.}

FOR FOR THE ROSES:
1 batch marshmallow fondant: my recipe just uses mini marshmallows and powdered sugar
(pink) Food Coloring
Seran Wrap/Cling Film
Crisco

Step 1. Make the fondant according to directions. Cool in the fridge for a while to make it easier to work with (optional). Roll out into a long snake-shape, then with a sharp knife, cut 1/4″ pieces.

Roll those pieces into balls the size of peas. Lay out a long piece of cling film and spread the balls out (with enough space so they won’t touch each other when they’re squished) on half of the cling film. Roll one of the balls into a sausage shape. 

Put a little butter or crisco on the tips of your fingers, lay the other half of the cling film/seran wrap over the balls, then squish the balls of fondant with your thumbs, and smooth out with your finger tips (to make them as flat and as thin as possible, without breaking them). 

Roll the flat snake-shaped fondant up like this: 

Then lay one “petal” over the seam of where the roll ended. Before sealing the petal, put another petal underneath, then press to seal. 

Then layer the rest of the petals, making sure each one is placed in the middle of the gap where two petals meet. I hope that makes sense! I guess this is why I post a lot of pictures, so I can say: “like this:”

When they’re done, just play around a little with the petals, spreading them out, until you’re happy with them, and place on your cupcakes! “Like this!”




<3 Sarah