Wednesday, June 30, 2010

Marshmallow Fondant

I'm starting to notice a pattern in the short time I've had this blog.
I really don't try new recipes (or cook much) through the months of April-June.
Last year I thought it was because I was about to have a baby, but I sure don't have that excuse this year!
I'll try to be better, but I can't promise anything. ☺
Moving on...
I had never worked with fondant until recently. I've always wanted to use it, but the list of ingredients usually scared me away with things like "glycerin", until I saw this one and thought it was one that could hold my attention long enough to try it.
Let's just say that using this fondant saved my cake (above) in the looks department. I hadn't greased my pan very well so the cake was a disaster.
I didn't take pictures while I was making it, so you'll just have to read the directions carefully. ☺

Marshmallow Fondant

1 bag marshmallows
2 T water
1 t vanilla
1 t almond extract
2 lbs powdered sugar

Melt the marshmallows and water. (in the microwave or over the stove)
Mix the melted marshmallows with the vanilla and almond extract in a mixer. (you can use a hand mixer)
Add in the powdered sugar. If you aren't using a powerful mixer, then you will probably have to knead the frosting by hand towards the end after you've added all of the powdered sugar.

Roll out using powdered sugar.
It's best to make this a day before using.
Just pop the fondant in the microwave for a couple seconds when you are ready to use and if it's been sitting out and needs to be more pliable.

Tip: I found that when rolling out for really large cakes (like below) 20+ inches, it was best to smear a layer of Crisco over the top of the counter and then spread the powdered sugar over the top of that before rolling out the frosting.
Use crisco/ shortening for fixing tears and what not. I found having my hands covered in crisco for rolling out the balls or any other hand molding, was very helpful.


Anonymous said...

Annette, am I correct in assuming that you took some of the fondant and colored it to make the little balls around the edge? Do you think that carrot cake would be able to handle the fondant on top? I know that carrot cake can be really moist and crumbles a lot that is why I am asking. What are your thoughts?

Annette said...

I would think Carrot cake would be able to handle it, but it probably depends on your recipe. It's best to spread a layer of buttercream frosting or some other type over your cake before laying the fondant over it.
Yes, I colored the fondant different colors to make the balls. Since my fondant was already made, I used the gel food coloring and then just kneaded it in until mixed.

Anonymous said...

Thank you;o)

Similar Recipies

Blog Widget by LinkWithin