Fun with Fondant

There's nothing prettier than a celebration cake covered in a smooth, colorful fondant. Once thought of as a difficult decorating technique saved for professional bakers and cakers, fondant has now become an easy, creative way to give your special cakes that final "wow" factor.

Marshmallow fondant is a sweet, easy-to-make version of it's more complicated brother that anyone can make at home. All it takes is some patience, lots of arm power and your imagination and you can make even the simplest cake spectacular.

Marshmallow Fondant

It all begins with a few basic ingredients:

 

You'll also need some: 

For the sake of this tutorial, I'll be making a ball of white fondant. However, you can add color to the white after it's completed. Alternately, if you're making an entire batch of the same color, you can add your color to the batch of marshmallows right at the beginning. 

First, we melt the marshmallows:

Put them in a microwaveable bowl and pop them in the microwave for 30-45 seconds to start until it looks like a big, sticky mess!

Don't microwave it too long, just until it's almost melted then stir, stir, stir until it become smooth (and still sticky!) 

Add a few cups of icing sugar:

and stir until it starts to form a dough.

Once it gets hard to stir, start to work the dough with your hands, much like you would with bread dough. You'll have to add another few cups of icing sugar. Eyeball it and remember that this dough can take a lot of sugar. 

Work the dough in the bowl until it becomes manageable. Once you can pick it up in a ball, sprinkle some icing sugar on your counter top and continue working the dough. Add icing sugar as needed, but be sure not to put too much or else your dough will get dry and crack. 

Keep working it until you get a slightly sticky, smooth ball of fondant:

If you're anything like me, the icing sugar will be everywhere by now...

Once your fondant is all smoothed into a ball, get some Crisco and plastic wrap. 

Cover your hands in Crisco and, in turn, cover the ball of fondant. Then, double wrap it in plastic wrap and put it in the fridge until a few hours before you're ready to use it. Give it a couple of hours to come back to room temperature. Knead it a little and then it'll be ready to roll out and cover your cake!

Ingredients

Bag of miniature marshmallows
About 1/2 kg of icing sugar


Crisco 


Enjoy!!


Crystal