Monday, April 25, 2011

Marshmallow Creme Fondant

Hope you all had a fabulous Easter.

We did at our house and I even tried a new cupcake recipe that was out of this world.  I will be sharing it later but in the mean time I wanted to share this.  

A couple weeks ago I was privileged to help make a cake for this beautiful girl.  She was turning 3 and all she wanted was Minnie Mouse.  So that's what she got.  So cute!
I use to be so scared of fondant.  It looks quite intimidating not to mention all those different colors and layers.  But after trying this marshmallow creme fondant once, I was hooked.

I am a huge fan of making something yourself, especially food.  If it can be homemade I will do it.  This particularly applies to fondant.  The stuff in the stores is stiff and very expensive.  Not to mention my kids actually like this version, so I guess it tastes better than the store stuff too (I admit, I don't eat it.  I just peel it off and eat the cake.  Not a lover of how it tastes but a lover of how it looks).

Fondant is one of those things that if you want a certain look to your cake you will just have to try it.  Anything can be done once but remember the more you do it the easier it will be.  I thought it was much easier than I expected.

Some tips I learned:
1.  Mix with your hands.  It seems a little messy at first but it works way better than an electric mixer.
2.  Always keep a can of shortening nearby.  I try not to use very much at all but it is good to put on our countertops so the fondant will stick much less.
3.  Knead, Knead, Knead.
4.  Use a rolling pin to put the fondant on the cake.  Starting at one end, roll the fondant on the rolling pin until it is all on there and then unroll over your cake.
5.  Don't forget to "dirty ice" your cake.  This is what makes the fondant stick.  Dirty icing is just a layer of buttercream frosting all over the cake.
6.  A lot of recipes tell you to put the fondant in the fridge for several days before using.  I tried it that way the first time but I don't think it makes any difference at all.  I made the fondant right before I needed it and it worked out great.
7.  Make sure you use a cake recipe that can hold up under the fondant.  This one works great.

Okay on to the recipe.

Marshmallow Creme Fondant

1 16oz container marshmallow fluff
6-8 c. powdered sugar
2 t. flavoring (I usually use vanilla)
Colors (paste colors from Wilton work the best)

1.  Put marshmallow fluff in large bowl and stir in flavorings.  Add 2 c. powdered sugar and mix well.  Place mixture on greased countertop and knead in powdered sugar until fondant is pliable and not sticky.  This part takes me about 20-25 minutes.

2.  If you need other colors separate out the amount you will need.  Add a small amount of color to each portion and knead until color is uniform throughout.  Roll out on greased area and layer on cake or cut out in desired shapes.  To store, cover in plastic wrap and then in Ziploc bag and keep in the fridge.  It will keep for several weeks refrigerated.  Enjoy!