Fondant making tutorials?

Hi this is a great recipe for fondant..

http://www.cakecentral.com/recipes/7432/michele-fosters-updated-fondant

As you can use moulding chocolate. It’s a little harder to work with in compared to fondant coz it’s not as stretchy as fondant but tastes way better if you like chocolate. It’s also a lot easier to make than fondant. Pasting a link to that as well.

https://m.youtube.com/watch?v=6IvMGMgl-d0

Here is a marshmallow fondant I have used. Hope it may be of use to you.
Recipe
Marshmallow fondant
This recipe yields 1.5 lbs of fondant, and can easily be halved or doubled.
Ingredients:

• 8 ounces miniature marshmallows (4 cups not packed, or half of a 16-ounce bag)
• 1 pound powdered sugar, we call it icing sugar in the uk (4 cups), plus extra for dusting
• 2 tbsp water
• Food coloring or flavored extracts, optional

Preparation:

1. Dust your counter or a large cutting board with powdered sugar. Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows are puffy and expanded.

2. Stir the marshmallows with a rubber spatula until they are melted and smooth. If some unmelted marshmallow pieces remain, return to the microwave for 30-45 seconds, until the marshmallow mixture is entirely smooth and free of lumps. If you want colored or flavored fondant, you can add several drops of food coloring or extracts at this point and stir until incorporated. If you want to create multiple colors or flavors from one batch of fondant, do not add the colors or flavors now. Instead, refer to step 6 below for instructions.

3. Add the powdered sugar and begin to stir with the spatula. Stir until the sugar begins to incorporate and it becomes impossible to stir anymore.

4. Scrape the marshmallow-sugar mixture out onto the prepared work surface. It will be sticky and lumpy, with lots of sugar that has not been incorporated yet—this is normal. Dust your hands with powdered sugar, and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands.

5. Continue to knead the fondant until it smoothes out and loses its stickiness. Add more sugar if necessary, but stop adding sugar once it is smooth—too much sugar will make it stiff and difficult to work with. Once the fondant is a smooth ball, it is ready to be used. You can now roll it out, shape it, or wrap it in cling wrap to use later. Well-wrapped fondant can be stored in a cool room or in the refrigerator, and needs to be kneaded until supple before later use.

Here is a tutorial on You Tube for an amazing marshmallow fondant. It is the only one I use now!
https://www.youtube.com/watch?v=SJCUy3ezRxE

Oh wow thanks for all your responses!!! This is going to help me out so much!! Also… this may be a silly question… But do you need to do a crumb base over the baked cake with a buttercream icing BEFORE you put the fondant on? Or do you just roll out the Fondant and put it straight over the baked cake?? Also if anyone has a good buttercream recipe I’d REALLY appreciate it!! God I’m such a novice!!!

Yes you need to crumb coat before covering. This is a basic basic buttercream recipe:
Beat up 250g softened butter with 600g icing sugar and 1tbs vanilla essence.

You can vary this with flavours depending on your cake (choc, lemon etc )
There are loads of recipes on google and feed websites. I use them a lot, successfully