Sift the fondant icing into a large bowl
Add the mini marshmallows into a microwaveable bowl and pop them into the microwave on a high heat setting for 1 min
Stir the marshmallows and heat for a further 20 seconds. Stir until no lumps remain
Mix the water into the melted marshmallows and add them to the fondant icing sugar
Combine the melted marshmallows with the fondant icing sugar using either the dough hook on a stand mixer or with a silicone spatula
Once the fondant begins to come together, knead it with your hands for approx 10 mins
Add more water if the fondant is too dry and more fondant icing sugar if it’s too wet. The consistency shouldn’t be sticky or it will stick to the embosser
Divide the fondant into the same number of colours you are using
To colour the fondant, dip a cocktail stick or the tip of a knife into the gel food colouring and spread it on one area of the fondant. Start with a small amount, you can always add more later if needed
Fold the fondant over the food colouring and start stretching and folding. Continue doing this until you have an even colour throughout the fondant
Dust your work surface with royal icing sugar and roll out the fondant until it is 3mm thick
Lightly dust the top of the fondant with fondant icing sugar, take your embosser and place it on the fondant and press down
Roll a rolling pin across the embosser applying pressure as you go
Carefully remove the embosser and cut out the embossed fondant using a 3 inch round cookie cutter
Set aside the fondant toppers and allow to air dry overnight
If painting the fondant toppers, use edible paint and a food safe paint brush
