Giraffe made from marshmallow fondant

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
• Yellow, black and brown gel food coloring
• Special equipment: disposable gloves, small brush, 1cm round piping tip, 0.5cm round piping tip, 0.3cm round piping tip.

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. Color three-quarters of the fondant bright yellow (6-7 drops of gel coloring), rolling and kneading to distribute the color evenly. Stir in a little powdered sugar if the moisture from the food coloring has made the fondant too soft. Wear disposable gloves and wash your hands thoroughly between each color to avoid mixing. Pinch off an almond-sized piece of the remaining fondant and color it black (about 2 drops of gel coloring), adding more powdered sugar if needed. Color the remaining fondant brown (3-4 drops of gel coloring), adding more powdered sugar if needed.
4. The legs, head, neck and nose of a giraffe:
   Divide the yellow fondant into 6 pieces. Cut each piece in half. Form long legs from half the pieces. Press a pair of legs together to form a V shape and place them on a parchment-lined baking sheet. Pinch off 2 small pieces from each of the remaining pieces. Shape the larger pieces into an egg shape to create a head with a short neck. Make a square nose for each head from one small yellow piece and attach them by moistening them with a little water. Glue the heads to the legs.
5. Roll the remaining small yellow pieces to a thickness of about 0.5 cm with a greased rolling pin and cut out two ears for each giraffe using the tip of a 1 cm round pastry tip. Make slits in the ears with the blunt side of a knife and press down on one side to create a point. Wet the tops of the heads with a little water and attach the ears, pressing gently to ensure they stick.
6. Pinch off 12 tiny pieces of black fondant and roll them into balls. Attach two balls above the nose for the eyes. Roll out the remaining black fondant to about 0.5 cm thick and cut out 12 paw pads using a 0.5 cm tip. Flatten them slightly to make them larger and attach them to the bottom of the feet, lightly moistening them with water if necessary.
7. Press 6 small brown squares onto the tips of the noses and draw long nostrils. Pinch off 12 tiny pieces of brown fondant and roll them to form short horns. Press them onto the tops of the heads between the ears.
8. Roll out the remaining brown fondant with a greased rolling pin to a thickness of about 0.5 cm (in several pieces if it's sticky). Cut out spots for the body using a 0.5 cm diameter tip. Cut out spots for the face using a 0.3 cm diameter tip. Lightly dampen the giraffe with water and attach the spots. Let the giraffes dry, uncovered, overnight.