Ingredients:
8 C icing sugar
500 g marshmallows
Food colouring, as needed
Canola oil spray, as needed

Method
1. Melt marshmallows in 2-3 T water in a microwave (2-3 minutes) or over a double boiler.
2. Gradually sift in icing sugar and add flavouring into melted mixture and stir to combine.
3. Spray hands and work surface with canola oil and knead fondant until smooth.
4. Spray with thin layer of oil and refrigerate in an airtight container if not using immediately. Stores well in the fridge.

Yield 1x10-inch round

Ingredients:
1 T gelatin
1/2 C glucose
1 T glycerine
2 T shortening (Copha)
6 C icing sugar
food colouring, as needed

Method
1. Soak gelatin in 1/4 C cold water until thick.
2. Over a double-boiler, dissolve gelatin, glucose, glycerine. Stir in shortening until just melted. Remove from heat and allow mixture to cook until it is lukewarm.
3. Sift 4 C icing sugar into a large bowl and make a well in the centre. Pour in gelatin mixture and work into a dough-like consistency.
4. Knead until the fondant is smooth whilst adding sugar as necessary. Add food colouring and flavourings as necessary.
5. Use fondant immediately or store in airtight container in the frige. Knead fondant when at room temperature until smooth if using from the fridge.

Ingredients:
2 1/2 C sugar
1/2 C water
3 T glucose

Method:
1. Melt ingredients over low heat until it reaches the soft ball stage (110 degrees C).
2. Pour mixture into a blender and blend until the mixture changes from clear to opaque.
3. Add flavoring and colouring as needed.
4. Store in an airtight container

Ingredients:
250 g butter, softened
4 C icing sugar
1/2 C milk
1 t vanilla

Method:
1. Beat all ingredients on medium-high speed until light and fluffy.

Ingredients:
1 C plus 2 T sugar
1/3 C water
4 eggs separated, room temperature
1/2 t cream of tartar
250 g butter, cubed

Method:
1. Place 1/2 C sugar and the water in a saucepan. Stir to wet the sugar and bring to boil over medium heat and wash the sides of the pan. Boil sugar syrup to soft ball stage.
2. Place the whites in a grease-free mixing bowl and whip until frothy. Add in the cream of tartar and continue to whip until soft peaks form. Add the remaining sugar. Continue whipping until stiff, glossy peaks form.
3. Beat butter and yolks until pale and fluffy.
4. When the syrup is ready, reduce mixing speed of the whites to medium and slowly pour in the hot syrup into the egg whites. Continue to whip until cooled, which may take up to 15 minutes. Gradually add in butter and whip until combined, smooth and the butter is incorporated.