This lemon flavored SpongeBob cake was made by a friend for her son’s 6th birthday. She made her own marshmallow fondant and swears it is fairly easy to make and work with. I look forward to trying it soon.

If you search the internet you will find different versions of Marshmallow Fondant Recipe, here’s one from All Recipes:

INGREDIENTS

* 1/4 cup butter
* 1 (16 ounce) package miniature marshmallows
* 4 tablespoons water
* 1 teaspoon vanilla extract
* 2 pounds confectioners’ sugar, divided

DIRECTIONS

1. Place the butter in a shallow bowl, and set aside.
2. Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners’ sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
3. Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners’ sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
4. Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners’ sugar.

• Attach – Securing decorations to your cake using icing as “glue”
• Border – Decoration used around the top, side or base of a cake.
• Buttercream -  A smooth, creamy icing made from butter, that stays soft so it’s easy to cut through.
• Filling - Frosting, preserves, pudding, fruit etc. that is spread between cake layers to hold them together.
• Fondant – A sweet, elastic icing made of sugar, corn syrup, and gelatin that’s literally rolled out with a rolling pin, draped over a cake and dries with a porcelain-like finish.
• Gum Paste – A sugar paste with a gum stiffening agent, used for handmade flowers and other three-dimensional decorations.
• Leveling – Removing the “crown” of a cake to make cake layers even.
• Outline - icing that follows contours of a shaped cake or to cover pattern design marks.
• Marzipan -  A paste made of ground almonds, sugar, and egg whites, used to mold edible flowers or fruit to decorate the cake. Marzipan can also be rolled in sheets, like fondant, and used as icing.
• Piping – Squeezing icing out of a bag to form decoration.
• Royal Icing -  Usually made with egg whites and confectioner’s sugar and used to create flowers, latticework, and beading .
• Score – Using a spatula or other utensil to make a mark in icing.