So do you want the recipe? Here it is with all the tweaks we made:
8 oz mini marshmallows (4 cups not packed)
4 c powdered sugar, plus a little for dusting
2 T water
Food coloring and flavoring, optional
Put marshmallows and water in a large microwave safe bowl. Microwave for 1 minute and stir until smooth. If you are adding flavoring, stir it in now. Also if you are only doing ONE color, add it now too. If you're doing more than one color, wait. Add the powdered sugar and stir until it becomes too difficult to stir. Dust your counter with powdered sugar and dump the mixture out. Knead with your hands until all the powdered sugar is incorporated and it is smooth. If your doing more than one color, split your fondant and hand knead the coloring in. It is now ready to use. If you're not using it right away, wrap in plastic. You can store it in the fridge also. If the fondant gets a little stiff, microwave for 5-10 seconds to soften it up again.
Note: If you don't want to have to knead the coloring into the fondant, split the recipe up before you make it so you are doing several partial recipes and dye each section before you add the sugar.
Now to use your fondant:
Spray your work space and rolling pin with cooking spray. Yes I know it sound weird, but trust me you want to. This is where I messed up my first batch. Roll out fondant to desired thickness. To transfer to your cake, roll the fondant up around the rolling pin and lay over the cake. Use your hands to smooth out.
To add the shapes to my cake I rolled out the fondant, or rather my husband did, and we used regular old cookie cutters! For the border around the bottom we made two long snakes out of the two colors and twisted them together.