I love the look of fondant cakes. They are very exact, neat, and pretty much perfect! I don’t love the cost of them, however. It costs $6 for a package fondant at the store. It has usually been on the shelf for months, and half of it is hard, therefore, un-usable, and tastes like crap. I have had many people tell me that making your own fondant is much cheaper and realitivley easy. I didn’t believe them, until now. I whipped this up in no time! It was super easy to make, cost me $2, easy to use, and it actually tasted good! I am excited for our next big day so I can do something like this again!
Fondant Recipe
Printable Version
1 package mini marshmallows
2 Tbs. water
1 tsp. vanilla
2 lbs. powdered sugar
1/2 cup shortening (for greasing counter and hands)
Place marshmallows in a large microwave safe bowl and add water. Microwave, on high, for 2 ½ minutes, stirring every 30 seconds. Remove from microwave and stir in vanilla. Add ½ of the powdered sugar, stirring with a spoon as long as possible, then grease your hands with shortening and continue to combine. Turn the dough onto a working surface greased with shortening and dusted with powdered sugar. Add last ½ of powdered sugar 1 cup at a time, kneading on countertop to combine. The dough will be very stiff. Continue to knead, adding shortening when necessary, until fondant is smooth and no longer sticky.
Fondant Recipe
Printable Version
1 package mini marshmallows
2 Tbs. water
1 tsp. vanilla
2 lbs. powdered sugar
1/2 cup shortening (for greasing counter and hands)
Place marshmallows in a large microwave safe bowl and add water. Microwave, on high, for 2 ½ minutes, stirring every 30 seconds. Remove from microwave and stir in vanilla. Add ½ of the powdered sugar, stirring with a spoon as long as possible, then grease your hands with shortening and continue to combine. Turn the dough onto a working surface greased with shortening and dusted with powdered sugar. Add last ½ of powdered sugar 1 cup at a time, kneading on countertop to combine. The dough will be very stiff. Continue to knead, adding shortening when necessary, until fondant is smooth and no longer sticky.
To use, roll out fondant on a greased and powder sugared surface to desired thickness. For the cake above, I did about 1/8 of an inch to leave room for my indents. After rolled to desired thickness, roll up fondant like you would cinnamon rolls. Place over frosted cake, or rice krispie ball in this instance, (the frosting helps the fondant not to move) and smooth from the top down. Trim edges at the base.To store, roll fondant into a ball and cover the outside with shortening, then plastic wrap. Fondant can be stored in the refrigerator for up to 1 week. Bring to room temperature prior to rolling out on a surface covered with shortening and powdered sugar.
Makes enough for 2 9inch round cakes, rolled to 1/16 of an inch.
1 comment:
You amaze me--that "cake" is so fun!
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