If you have ever decorated a cake with store bought fondant, you will likely agree it tastes like YUCK! That and it is quite expensive. Marshmallow Fondant is cheap and easy to make and it tastes nice as well. Only down side is it takes a bit of muscle work in the kneading process, but so worth the effort when you see the looks on peoples faces when you present them with a lovely home made cake.
ingredients
16 ounces white mini-marshmallows (1 lb. bag)
2 to 5 tablespoons water
2 pounds icing sugar
1/2 cup Crisco shortening
directions
Using a microwave safe bowl place marshmallows and 2 tbsp. water in microwave for 30 seconds. Remove stir repeat until melted. May take up to 2.5 mins.
Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.
Using the shortening generously grease your hands. Dump the contents of your bowl onto a large counter top area or large baking mat that has also been greased with Crisco.
Using the shortening generously grease your hands. Dump the contents of your bowl onto a large counter top area or large baking mat that has also been greased with Crisco.
Start kneading as though you would bread dough. You will immediately see why you have greased your hands, it is a sticky mess :) Once all the sugar and marshmallow are combined smoothly, add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking.
Prepare the fondant icing for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a Ziploc bag. Squeeze out as much air as possible. Marshmallow Fondant icing will hold very well in the refrigerator for weeks.
I find that if you wish to colour your icing the gel food colour works best. Adding a small amount at a time, kneading it into the dough until you get the desired colour.
When you wish to cover your cake with the fondant, roll out your icing on a counter covered with corn starch , you may also need to coat your rolling pin with the corn starch as well. Roll out to desired size and shape.
I find that if you wish to colour your icing the gel food colour works best. Adding a small amount at a time, kneading it into the dough until you get the desired colour.
When you wish to cover your cake with the fondant, roll out your icing on a counter covered with corn starch , you may also need to coat your rolling pin with the corn starch as well. Roll out to desired size and shape.
You will want to crumb coat your cake with about 1/4 butter-cream icing. Carefully place your rolled fondant onto the cake. Make sure not to mar the surface with fingerprints or with your fingernails, the marks are hard to get out. Gently smooth down the sides to the cake. Using a sharp knife or pizza cutter, trim the excess.
You can make flowers, bows, and figures. If you can imagine it, you can make it out of fondant ;)
tips & tricks
* red and black are the worst colours to work with as they both take a lot of gel. They can also affect the taste of the fondant. Both of these colours will darken with age so Keep this in mind. You may with to make them a few days in advance to get the perfect colouring you desire.
*if you have made the fondant in advance you may need to work the icing by kneading it with greased hands until it is once again soft and malleable.
* refrigerating the finished cake will destroy your fondant finish. Keep in a cardboard bakery box, in a dry cool place. Humidity is also a finish killer. Found this out the hard way LOL
*if you have made the fondant in advance you may need to work the icing by kneading it with greased hands until it is once again soft and malleable.
* refrigerating the finished cake will destroy your fondant finish. Keep in a cardboard bakery box, in a dry cool place. Humidity is also a finish killer. Found this out the hard way LOL
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