300ml cold heavy cream or 2 packet whipped topping mix
3/4 cup cold milk
2 tbsp sugar
150 gm white marshmallows
3 cup icing sugar
2tbsp softened butter
Preheat oven to 360 degrees F (190 degrees C). Grease and line one 13*9inch cake pan and line the bottom of pan with parchment or wax paper.
In a bowl, sift the cake flour, sugar, salt, baking powder and lemon zest.
In a clean mixing bowl, add egg and all the liquid ingredients and mix well.
Now mix dry and liquid ingredients together and whisk until well combined.
Pour into your pan, smoothing the top. Bake for about 35 minutes or until a toothpick inserted into the center comes out clean (cake starts to shrink from sides of pan). Cool on a metal rack before removing from pan.
In your mixing bowl place the heavy cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes, then beat the mixture just until stiff peaks form. (You can add some melted chocolate if you want chocolate flavor)
Or if you use powder whipped topping mix, then place 3/4 cup cold milk, 1 tsp vanilla essence with 2 packet powder in your mixing bowl. Then beat the mixture just until stiff peaks form.(5 min).
Take your cake and cut into two or three layers.
Take whipped cream and spread on the moistened cake.
Make your desired shape. I made a car.(see picture)
Grease microwave proof bowl and spatula with some butter.
Add marshmallows and water in the bowl and heat in the microwave for one minute.(or you can use double boiler)
Remove and stir constantly. Add 1 cup icing sugar and keep stirring.
Grease your hand with butter and place the marshmallow into an icing sugar dusted surface.
Start kneading like you would bread dough. Add more icing sugar and continue kneading the fondant until it’s not coated in powdered sugar anymore and it becomes smooth.
Add some butter for smoothness. Let it rest for some hours.
Then roll it carefully and decorate your cake as you wish.