Here is a quick 'how-to' for making MMF (marshmallow fondant)

Before you start, lay out two pieces of saran wrap flat on the table

It's best to do this before your hands get all sticky!

In large bowl - add 1 bag mini marshmallows (don't use the big ones) + 2 Tbsp. water

  melt in 30 second intervals til they look like marshmallow fluff

  use a butter knife to stir - less surface area - easier to stir

Mix in < 1/4 c. solid crisco - (I don't measure - that would be one more dirty dish) 

Stir til melted and add 1/2 cap of Wilton clear butter flavoring

You can use the brown vanilla, but your fondant may take on an ivory shade

Pour in about about a cup of powdered sugar (no need to measure)

Mix with the knife until the sugar is worked in

Put 1/2 of the goop on one piece of the saran wrap

Pour in more sugar and work/knead in with your hands

When it's a nice smooth, non-sticky texture, wrap it in the a piece of plastic wrap

Don't keep adding sugar until it's too stiff because it will harden up over the next

  24 hours and you don't want it to be too stiff to work with

Dump the other pile of goop into the bowl, add more sugar, & repeat

When you are done, you'll have 2 nice packages of fondant

This can and should be made well in advance of when it's needed
Store leftovers in the frig if not using for a while
Let come to room temp before using

Quick Buttercream frosting for cupcakes

1 c. shortening (can be all solid Crisco, all butter, or a mix)

1 c. powdered sugar

1 tsp. clear flavoring

up to 1/4 c. hot water

start mixing on low

gradually add 3 more cups powdered sugar

when all the sugar is incorporated, scrape the sides well

mix on low for 2 minutes

Buttercream can be stored in the refrigerator for several days or in the freezer