Marshmallow Fondant icing - pure white or colors
I don't like the taste of store bought fondant, but I love the look. Thus, began my search for homemade fondant. I found a recipe online that I have modified only slightly.
I'll include tips as so much can vary depending on climate, so you may need to work with it a bit, but the results are well worth the effort.
I will include a lot of details in my instructions to help answer questions you may have if you are using fondant for the first time.
I'll link this to my Pound Cake recipes and my Chocolate Marshmallow Fondant recipe and will try to post some fillings soon...
- 16 oz
- white miniature marshmallows
- 2-5 Tbsp
- water, as needed
- 2 lb
- confectioners' sugar, sifted
- 1/2 c
- crisco white shortening (do not use butter flavor as it will yellow your icing), place it in a bowl where you can easily access it, near where you will be kneading the dough
- 1 tsp
- vanilla extract, clear
- 1/2 tsp
- almond extract
- 1/2 - 1 tsp
- butter flavoring, clear
- mat or counter for rolling dough
- various tools you wish to use for cutting, embossing, creating shapes and designs
--> You want to use fondant on a fairly dense cake that will support the weight of the decorations. In comments, I will link to my pound cake recipes as I do not see a way to do it here. So far, only the chocolate pound cake is posted, but any others are similar - basically just omit the chocolate. For other flavors (I've done it yellow with almond, orange, lemon... ), just add whatever extract you wish.
--> Wilton makes the clear extracts. I find them at Wal-mart and craft stores.
--> Wilton sells a mat you can use for rolling the dough - not necessary to use theirs, except that it is very nice because it is marked with measurements - very helpful in figuring out sizing. You will have a much easier time using a mat than trying to lift it directly off the counter when you are ready to place it on your cake... read USING FONDANT TO DECORATE below and you'll see why.
--> Wilton also sells a rolling pin for fondant ... again, not required, but very helpful as it has bands on the ends to help you determine thickness, which you may not need, but I sure do as I am not so skilled at rolling dough evenly.
--> Wilton... yes, they make a lot of helpful tools (they also make a fondant you can purchase, I just don't like the taste)... has various mats, embossers, cutters, etc. that you can purchase for fun with making shapes and other decorations for your beautiful cake. For the cake pictured here, I used their "Ribbon cutter and embosser set", which I found at Wal-mart, but you can purchase nearly anything you can imagine online from them. I also used wooden dowels to make the curliques - you could also use regular straws.
How thick to roll the dough?
1/8" to cover the cake, cut out shapes that will go in the cake covering (have to cut/remove the base cover and press them into the cut-out in the base cover).
3/16" letters, numbers & appliqué shapes
1/16" realistic flower petals and leaves
--> Want a different flavor fondant? Just add whatever extract you wish... be creative and have fun!
--> Want colors? Wilton makes gel colorants for icing... also sold at Wal-mart and craft stores. (Wear food grade gloves to mix or it will stain your hands... not too bad though, if your hands are well-greased with the Crisco & colors are not too dark.) Start by adding a small amount of gel colorant using a toothpick and dabbing that onto the fondant dough & mixing it before adding more. They are very concentrated and a little goes a long way.
--> NEVER freeze fondant icing and NEVER refrigerate a cake that has been decorated with fondant icing. The fondant will "sweat", causing spots on your beautiful cake. :( Store decorated cake in cake box (yes, Wal-mart) for best results.
--> They will keep for about 3 days as the fondant seals in the moisture in your cake... another reason I love fondant!
--> As I think of other tips or you post them in comments, I'll add them here as I am able, so please let me know how this goes for YOU!
Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted.
It usually takes about 2 1/2 minutes total - watch that you don't overdo it.
Repeat until about 1/2 - 3/4 of the sugar is in the mixture and at least partially stirred.
It is very sticky at this stage and you will need to continue adding the powdered sugar until it reaches the right consistency.
Re-grease your hands your kneading surface as needed.
If you do see them, you will need to knead and maybe add a few more drops of water.
I use Ziploc freezer bags and I always double bag.
Squeeze out as much air as possible and seal your bags well.
If I know that I have a cake to decorate, I usually make two batches on a free night during the week so it is ready when I need it.
Take advantage of the fact that this fondant icing can be prepared well in advance.
NEVER freeze fondant icing and NEVER refrigerate a cake that has been decorated with fondant icing.
This will help seal in the moisture in your cake.
It will help the fondant to "stick" to your cake.
It will give you a smooth finish.
Measure your cake... I'll use a 9" round cake as an example - two layers.
Top is 9" across.
Sides are 3" tall - and you have to go up one side and down the other, so add in this figure twice.
One inch for breathing room and in case the edge tears a little.
9 + 3 + 3 + 1 = 16"
So, roll out a 16" circle of dough that is AT LEAST 1/8" thick.
If you are decorating a rectangular cake, roll your dough into that shape.
Please do not be tempted to skimp on the thickness. I wish I could post another pic of what happened to a cake I tried that with once... the fondant cover was too thin and tore... fortunately, it was for family, but it ruined the look of the cake and I've never skimped since! MM fondant is pretty forgiving, but I rolled that one very thin.
Now, gently press the edge along the base in to tidy the appearance.
Stand back and admire your cake...
Lovely, yes? :)
Use your cookie cutters, mats, hands, and whatever else you want to create shapes and other decorations for your cake.