Rolling with the fondant

So here is my first attempt at a fondant cake. Fondant is actually easy to make; it’s not as easy to make it look like something.

I was worried that it would taste awful. It’s made with marshmallows and confectioners sugar. Yes, sugar and more sugar. But, it was really edible and not so thick that you couldn’t put a fork through it. But, buttercream is still my preference for tastiness.

The cake was good too. Under all of that icing, it stayed nice and moist. I was shocked, because a lot of fondant cakes I’ve had in the past have been very dense with a hint of dry-as-a-bone texture.

I was completely covered in cornstarch, powder sugar and food dye by the end.

More photos:




www.whatscookingamerica.net/PegW/Fondant.htm This is a link to the website that guided me.

I also like this cake website for ideas. www.easy-cake-ideas.com Let me know if you have any favorites.

Here’s the recipe for homemade marshmallow fondant:
Marshmallow Fondant
16 ounces white mini-marshmallows (a bag may only be 10.5 oz.)

2 to 5 tablespoons water

2 pounds confectioner sugar

Vegetable shortening (you’ll need about 1/4 cup to coat your hands and work surface)

  1. Melt marshmallows and 2 tablespoons of water in a double boiler or microwave: Put the bowl in the microwave for 30 seconds, open the microwave and stir, put it back in the microwave for 30 seconds more, open the microwave and stir again, and continue doing this until its melted. It usually takes about 2 minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.
  2. Now grease your hands GENEROUSLY (palms, backs, and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle.
  3. Start kneading like you would bread dough. Keep kneading; it’s sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking. If the mix is tearing easily, it is to dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.
  4. It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.
  5. Prepare the fondant icing for storing by coating it with a good layer of Crisco shortening, wrap in plastic wrap and put it in a re-sealable bag. Squeeze out as much air as possible.
  6. Marshmallow Fondant icing will hold very well in the refrigerator for weeks.

The recipe for good buttercream icing can be found in another post. Click for BUTTERCREAM LINK.

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One Response to Rolling with the fondant

  1. […] Assembly of the pieces.  I made a chocolate cake and a butter pecan one.  Both moist and yummy combined with the homemade butter cream frosting. […]

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