Thursday, February 28, 2008

My Very First Fondant Cake

Ta Da! (As Adam's baby cousin Ava often says...) Here is my first creation. I'd like to give a special thanks to Nick on this one. He helped with the moral support end of this little fiasco! What a fantastic end result, I'd have to say. I used a marshmallow fondant reciped I found on Peggy Weaver's baking corner website:

MM (Marshmallow) Fondant Recipe

16 ounces white mini-marshmallows (use a good quality brand)
2 to 5 tablespoons water
2 pounds icing sugar (please use C&H Cane Powdered Sugar for the best results)
½ cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)

Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: 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 ½ minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix. Now grease your hands GENEROUSLY - palms, backs and in between fingers, then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. (By the way, this recipe is also good for your hands. When I’m done, they are baby soft.) Start kneading like you would bread dough. You will immediately see why you have greased your hands. If you have children in the room they will either laugh at you or look at you with a questioning expression. You might even hear a muttered, “What are you doing?”

This worked fantastically! The fondant was smooth and pliable and rolled out so nicely.
Anyway, you'll see from the pictures how nicely the whole things came together. I'd have to say, the gumpaste was a strange medium to work with. It got too gooey when I added food coloring and too dry when I rolled it flat :/ I know what to expect now for next time!!

1 comment:

David & Amanda said...

WOW!!! this looks awesome.

Food For Thought...

Always approach love and cooking with reckless abandon. -Dalai Lama