Marshmallow-Based Fondant Pandas

Ingredients:

• 140 g mini marshmallows (2 and 2/3 cups)
• 220 g of powdered sugar, sifted (2 cups), + more as needed
• Confectionery shortening, as needed
• Black gel food coloring
• Special equipment: disposable gloves, small brush, round piping tip with a diameter of 0.5 cm, round piping tip with a base with a diameter of 2 cm.

Preparation:

1. Combine the marshmallows with 1.5 teaspoons of water in a large microwave-safe bowl. Heat in 30-second intervals, stirring, until melted and smooth, about 1.5 minutes.
2. Add about three-quarters of the sifted powdered sugar to the melted marshmallow mixture and stir. Once the mixture becomes too stiff, grease the work surface and your hands with shortening (or put on greased disposable gloves) and turn the mixture out onto the work surface. Knead, adding the remaining quarter of the powdered sugar a little at a time, until the fondant is very smooth, non-sticky, and holds its shape. Use the fondant immediately or lightly grease it with shortening, wrap tightly in plastic wrap, and store in an airtight bag or tightly sealed container at room temperature for several days.
3. Divide the fondant in half. Color one half with black food coloring (about 5-6 drops), rolling and kneading to distribute the color evenly. Stir in a little powdered sugar if the moisture from the food coloring makes the fondant too soft. Put on disposable gloves and wash your hands thoroughly after handling the coloring to avoid staining the white fondant. Divide the white half into 6 parts and the black half into 6 parts.
4. The head, whites of the eyes, and paw pads of a panda:
   
   Tear off an almond-sized piece of white fondant from one of the pieces and set aside. Form the larger white piece into a slightly triangular but rounded head. Roll out the smaller piece (the size of an almond) with a greased rolling pin to a thickness of about 0.5 cm. Using a 0.5 cm round tip, cut out two eyes and two paw pads. Lightly flatten all four circles to make them slightly larger, but they should remain round.
5. Panda's paws, ears, eyes and nose:
   
   Divide the black fondant into two pieces, one slightly larger than the other. Form the larger piece into two short legs. Press them together to form a V. Place the legs on the parchment paper, point down, and attach the head to the point. Using a 0.5 cm tip, make indentations at the end of each paw to form toes. Attach white pads to the bottom of the feet, lightly moistening them with water to ensure they stick. Roll out a tiny piece of the remaining black fondant to form a slightly flattened, triangular nose. Attach the nose to the center of the face, point down.
6. Roll out the remaining black fondant with a greased rolling pin. Using a piping tip with a 2 cm diameter base, cut out two ears. Make a crease with the blunt side of a paring knife. Lightly wet the panda's head where the ears will be attached and press them in place. Using a 0.5 cm diameter tip, cut out two eyes. Flatten them so they are slightly oval and larger than the white eyes. Glue black circles to the sides of the nose.
7. Attach white eyes inside the black circles. Roll two tiny black balls and insert them inside the whites of the eyes. Repeat with the remaining fondant to make 5 more pandas. Let the pandas dry overnight, uncovered.