Fondant has stumped so many people including myself, we see it on almost every cake and cupcake at weddings and any other occasion. When you go into a custom bakery and you order your cake and you say I want it covered in Fondant the cash register rings as if you just hit the power ball. I remember when my husband and I were cake tasting for the best day of our lives aka our wedding, the price didn't sound so bad until I said we want Fondant and boy did that Change a lot. So much that I opted out of a Fondant cake and went for a satiny buttercream finish. I loved my cake I didn't even miss it one bit neither did my guest. So Once I began my cake artist journey I set out to lean how to make this highly sought after dough icing. Now there's a company that makes millions of pounds of Fondant every year and to be honest it taste worse than the leather on the bottom of my husbands church shoes. I discovered many recipes to make the best Marshmallow Fondant , yep forget all that gelatin and other ingredients you can't pronounce or spell and you definitely don't need a sumo wrestler to knead it. So here's the recipe.
Fondant recipe:
1 10oz bag mini marshmallows
2 TBSP butter
2 TBSP + 1tsp vanilla flavoring
1 lb powder sugar reserve one cup for dusting board
Plastic wrap
Cutting board
Food coloring ( optional)
How to make it:
-Place MM in microwave safe bowl with vanilla flavoring.
-Heat for 1 min until MM are melted and begin to expand.
-Stir MM till smooth
-Of using food coloring add drops at this time and stir till desired color is reached.
- Add in powder sugar and stir
-Mixture may look crumbly and chunky ( this is good)
- continue to stir until it is mixed as well ad possible.
-Spread tensing cup of sugar on board, and pour mixture on to surface
-Grease hands with butter and begin kneading, if you need a little extra add it, but not too much or it will be crumbly to roll out.
-keep kneading until you have a nice smooth ball of Fondant not too dry or sticky (resembles play doh).
-Wrap in plastic and let sit for one hour in fridge
- when ready to use knead till warm soft and pliable. Then roll out and use as necessary.
Enjoy your Fondant!!
Post your end results .
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