1/4 cup light corn syrup
1/4 cup water
1-1/2 teaspoon salt
2-3 drops red food coloring
6 large marshmallows (optional if you want a bubbly affect)
Sif the confectioners sugar into the top of a double boiler. Add the corn syrup and water. Stir over boiling water until smooth. Add the vanilla, salt and almond flavoring to taste. For a pink champagne effect, stir in 2-3 drops red food coloring. Keep the frosting warm so it spreads evenly. Carefully spoon the fondant over the top and sides of the cake, then quickly smooth it with a knife or spatula while still warm. Slice the marshmallows into 4 rounds each. Dip each round into frosting and set at random on top and sides of cake for bubbly effect.
Recipes above compliments of:
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