March is a VERY full month of birthdays for my family. There is mine, my sons, my husbands, my nephews, my dads, my sister-in-law, and a family friend!! IT IS CRAZY!
So I thought I should sit down this morning and start making a plan for my son’s birthday, and one of the biggest things to plan is the cake. This year he wants an angry birds cake… everything is bloody angry birds these days!! He has angry birds everything, and the game??? good lord don’t get me started on the game!! The theme music haunts my dreams at night!!
Ok Ok, im getting off track here..lol.. I thought I would share my marshmallow fondant recipe and show you some of the cakes i have done in the past.
When I started doing cakes (8 years ago) I had NO clue what I was doing, all I knew was that I wanted to make cakes like the guys you see on the food network. It’s not half as hard as you think, and really its all about practice. If you’ve ever considered making cakes I strongly suggest you give it a try, its a lot of fun!
Well most of the time, it’s not fun when you get a last-minute cake order and you spend 2 full days getting the cake put together, only to have your daughter lean over the counter and put her hand straight through the whole entire thing, and then you end up picking the cake up and throwing it like a major league baseball pitcher straight at the kitchen window! (yes that has happened to me, and no im not proud) But i have to say there is something kind of cathartic in whipping a 6 layer, fully buttercreamed and fondant covered cake at a window.. call me crazy..lol
OK! for the fondant! This is Wiltons marshmallow fondant recipe I use.
To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes).
Place 3/4 of the confectioners’ sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Flavoring can be added at this point if desired. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional confectioners’ sugar and re-greasing hands and counter so the fondant doesn’t stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.
**Don’t make it too dry, you will know its done when you can pull a small piece out and roll it into a ball with the palm of your hands. Remember that this will firm up a lot when it cools. You can always add more icing sugar when you are working with it later on if it is a little to sticky.
** I do the whole thing in my kitchenaid mixer with the dough hook attachment. I first take the shortening and liberally grease the bowl and hook, then i sift in about 3/4 of the icing sugar and throw in the melted marshmallows, turn the mixer on and let it..well, mix.
add more sugar as you need to. I do ALL of the kneading in the mixer, and it is not a step you can skip.
It’s best to allow Marshmallow Fondant to sit, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will keep well in refrigerator for several weeks.
** I keep my fondant in a large ziploc bag, if i plan on using it the next day I leave it out on the counter, if I am going to use it in a few days, I store it in the refrigerator… make sure to take it out and give it enough time to warm up before using.
When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out fondant 1/8 in. thick.
To color fondant: If you need to tint the entire batch of fondant, add a little icing color to the melted marshmallow mixture before adding confectioners’ sugar. For smaller amounts of tinted fondant, add icing color to portions of fondant as needed.
**I color mine as I go, using only gel colors unless I only need one color, then I do it all at one time in the mixer.
Practicing is what helps the most.. If you want to practice covering a cake, make a dummy cake. I don’t buy the styrofoam molds from craft stores because they are expensive. Instead I will make up a batch of rice krispy treats and mold them into a cake pan. You can also make some of the little details that are not going to be eaten ahead of time. If you want to make things like flowers or pieces that need to stand up well, use gum paste instead of fondant, as it dries hard as a rock, where as fondant drys to constancy of dry playdoh.
Jeanna, All rights Reserved. Written For: MomsVacationSpots