Disclaimer: The Marshmallow Studio provided the marshmallows for this post no cost to me. The views and opinions expressed on this blog are purely my own.
It’s no secret that I love cake. No secrets there. But fondant? That was a pretty recent discovery. As well as pumpkin. Who knew I actually liked pumpkin? Therefore, a pumpkin spice fondant was an obvious choice. Huge thank you to The Marshmallow Studio and Jet-Puffed marshmallows
I didn’t know if it would turn out – would it be too pumpkin-ey? Would it be “enough” pumpkin? I really was worried. Plus, I didn’t want to ruin the cute pumpkin shape of these darling mallows.
Hi!
Thanks for linking my pin! I love that people are able to use my tutorial. I think it is awesome that you used flavored marshmallows, how perfect for the fall! I can’t wait to try it out. Your cake looks delicious!
This sounds wonderful! And I’ve not really been a fan of fondent, so I will have to try this, because it’s PUMPKIN!!! Remember when I tried to basically bribe you to eat my pumpkin pie and you refused because “pumpkin is gross.” I’m happy to see you now enjoy the good stuff! ….I still stand by my original statement: you are a master of culinary arts. Thank you for sharing your talents!!! Love you!
Oh Ducky!!! I’ve made a discovery about myself and pumpkin: I like the FLAVOR of pumpkin but not the texture of mushy, cold pumpkin pie. Bleh! But a moist pumpkin spice cake and cream cheese frosting? Oh baby!!
Yum! This pumpkin cake looks and sounds delicious!
NICE! Never thought of using the flavored marshmallows for fondant. I usually just use plain.
I’m not a huge fan of fondant, but you had me at pumpkin spice!