Thursday, March 12, 2009
Playing with Marshmallow Fondant
So, traditional fondant doesn't taste very good. I mean, really, it's pretty bad. But, marshmallow fondant on the other hand, isn't bad! And it looks pretty good too.
I found a recipe on the Wilton forums posted by a lovely lady who took the time to not only post the recipe but answer everyone's questions as well.
Now, please note, I have never used fondant in my life, so be kind...and squint a lot while you look at the photo. That might make it look better.
I realize that some of my circles are thicker than others and my hands are colorful from the food coloring I kneaded in. Soooo much was learned here today. Hopefully, my next try will look a heck of a lot better!
Another thing, I usually make my cakes twice this tall. But, I was afraid I wouldn't have enough fondant, so I just used one layer.
For the next cake, I'll probably take some time and think about it before I start cutting out circles and randomly placing them. haha. Yeah, I know, it looks pretty bad.
You can so tell I love you all by me blogging about and posting photos of my misfit adventures and my hands are still blue.
Here's the recipe if anyone is interested. I've added a few tips I found informative. This is a small batch, enough to cover one 8" two layer cake.
1 cup mini marshmallows
1 tbsp water
1 1/2- 1 3/4 cup powder sugar
vegetable shortening (a few tablespoons)
Place marshmallows in a standard 1 cup measuring cup and push down and pack them in. Place in a microwave safe bowl and add the water. Put in the microwave for about 20 seconds. Just long enough for them to soften and puff up. Take out and stir with a spoon until it is combined well. At this point it looks kind of soupy.
Then add the sugar and mix and fold until all is incorporated and forms a ball. With my hands greased very well with veg. shortening, I take it out of the bowl when it gets to the point where most of the sugar is incorporated and I knead it in my hands. This takes roughly about 5-7 minutes. Take a fondant roller or a regular rolling pin and roll out just as you would Wilton's fondant. You can get this fondant almost paper thin and it also repairs well. It's cheap, easy to work with, and tastes great too.
Your fondant should end up like a smooth pliable ball, if its too dry and cracked looking, knead in a little more shortening.
If its too sticky looking, knead in a little more powdered sugar.
Some suggest coating it a bit with shortening and letting it rest in a ziplock bag for a while before using it. I did, but it only sat maybe an hour before I rolled it out on a vinyl sheet w/ powdered sugar to roll it on.
I'm certainly not an expert here on using fondant, so I suggest doing some research on it. If anyone has a question, I'll try my best to answer it! =)