April 13, 2010

Marshmallow Fondant

Princess Cake with Marshmallow Fondant

I feel like there has been a lot of cake around lately. If I'm not making them, I'm going to parties that have them. But, I'm not going to complain because I love celebrations and get-togethers.

This year for my daughter's birthday, she wanted a princess cake again. I have been wanting to try fondant for a very long time. I was nervous about fondant and avoided it for as long as I could.

There was a time I bought fondant at the store and just couldn't work with it. This put me off for a while. But I knew that fondant and I would meet again. Somewhere, in a dark kitchen corner, I would be ready with my rolling pin. I would prevail this time.

And did I ever.

This is a marshmallow fondant recipe. Easy to make and work with. I have to say, I will never, ever worry about using fondant again. I don't even think I will bother with icing cakes with icing sugar either. This was much easier.

For the top tier, instead of smoothing the fondant back in, I folded it over so that it looked like ruffles of a dress.

My friends all liked the look of it and they also liked the taste of it. They didn't find it overly sweet, like I find icing usually to be. It was a hit.

And my princess was happy.

Happy rolling!

...

Marshmallow Fondant
enough to cover a large 2-tiered cake

1 lb (16 oz /454 grams) bag of small plain marshmallows
2 Tbsp water
1-2 tsp flavoring of your choice, optional
2 lb (32 oz/908 grams) icing sugar, divided
pinch of salt

Vegetable oil or shortening for greasing bowls and utensils
food coloring paste, optional


Grease a microwave-safe bowl, a spoon, the dough hook, and the bowl of your stand mixer with vegetable oil or shortening.

Microwave the marshmallows and water in the greased microwave-safe bowl for 60 seconds. Stir with the greased spoon. Microwave for another 30 seconds, if all the marshmallows have not melted. Stir in flavoring.

Mix together the icing sugar and salt in the stand mixer bowl, reserving 1 cup. Make a well in the center and pour in the marshmallow mix. Mix on to the lowest setting and increase the speed up one setting, when it starts to sound strained and stop mixing once all sugar has been incorporated. If the fondant is sticky, add the reserved confectioner’s sugar 1/4 cup at a time.

Spoon the fondant out onto plastic wrap. Rub a bit of shortening or oil on the outside of the ball. Wrap in plastic wrap, place in a ziploc bag, and let rest for at least 2-3 hours. Keep unused portions covered when not using. If the fondant becomes stiff, place in microwave for 20 seconds at a time until pliable.

Add coloring of your choice to the fondant and knead onto greased surface. Roll out to the desired thickness and cover your cake.

Recipe adapted from: Marshmallow Fondant Recipe

10 comments:

Chris said...

So much to say about the beauty of this cake, but I'll keep it simple. Amazing Maki!

Chantal, star of The Cake Princess. said...

Okay, did you photographically alter this? Honestly, it's too perfect. :)
Terrific. I've never tried it. Maybe I will. I, like you, only need to get burned once. One fondant disaster is all that I need in my life. But...maybe your courage will inspire me.

Maki said...

Thanks! I'm over the moon of how well it turned out.

The only thing I photographically altered was photoshopping my daughter's name off the cake. :)

It's a pretty simple recipe. I was surprised.

cookbookcooks said...

This is too amazing!!!
You have quite a talent and a very lucky daughter!

A Canadian Foodie said...

Ok - I see I am not the only one in the Fear of Fondant Club. How about a lesson? Those of us that need a little positive fondant therapy could be taught by YOU.
I offer my kitchen for the class. And, you know I am not kidding. I have a great little space for kids to play - AND toys, downstairs. They only need to help me put them away before they go home. AND, there is a park 4 houses down. No crossing the street necessary... but, you cannot see it from the window. Anyway... I have been burned more than once, and need a Fondant Mentor.
:)
That cake is GORGEOUS!
Valerie

Maki said...

Oh Valerie :)

That's the FIRST time I had fondant work. It may have been a fluke.

There is no way I could do a lesson for a group. It would surely be a fail. Rolling fondant with eyes on me. Yeah, not a good idea just yet.

I'll let you know once I've tried it out several more times :)

Anonymous said...

Hi

Lovely cake! Can you tell me where you get your paste food colouring. I've tried a couple of places but don't want to drive everywhere looking for it. You have inspired me to try fondant too.

Thanks
Deann

Maki said...

Michael's stores carries the Wilton concentrated pastes. Here's a link here

They sell individual or a package of colored colors. A small 1/2 oz jar goes a LONG way.

Anonymous said...

Great! Thanks so much.

Deann

Maki said...

Good luck!

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