I love fondant covered cakes. They are so beautiful that you almost don’t want to eat them. I know that most people are not fans of fondant, but I actually think it tastes good. I love the chewy and the sweet of it. If you want, you can even pull it off the cake and make two desserts. 🙂
One of my goals during my month off of work was to make my own fondant. I had seen other people do it and figure that any thing I see on a blog I can do too! Well maybe not anything, but I can definitely make some fondant.
It was actually very easy to make. Just when you think that it might not work and you are covered with powdered sugar and Crisco, it all just comes together in this giant elastic ball of sugar. Once it sat all wrapped up in its Crisco covering overnight, it was ready to be colored and rolled out for a cake. If you are a fan of fondant, this is a must try!
recipe adapted from www.iheartcuppycakes.com
Makes about 3 lbs of marshmallow fondant ( I had enough to cover a 8×3 and a 6×3 two layer cake)
16 ounces white mini-marshmallows (I used Jet Puff)
2-5 tbsp water
2 lbs powdered sugar (I used C&H powdered sugar)
about 1/2 cup Crisco shortening, to grease hands and work surface
Melt marshmallows and 2 tbsp of water in a microwave safe bowl. Put the bowl in the microwave for 30 second intervals (stir between intervals) for about 2-1/2 minutes until marshmallows are melted. ( I only needed 1 1/2 minutes to melt the marshmallows.) Place 1 to 1-1/2 lbs of the powdered sugar on the top of the melted marshmallow mix.
Now grease your hands GENEROUSLY (palms and in between fingers), then heavily grease the surface you will be using and dump the bowl of marshmallow/sugar mixture in the middle.
Start kneading like you would bread dough. It will be VERY sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and surface when the fondant starts sticking.
If the mix is tearing easily or it is to dry, add water (about 1/2 tablespoon at a time). ( I added 2 Tblsp of water to the mix.) Continue to knead and add water until there are no bits of powder sugar visible. It usually takes about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing.
Prepare the fondant for storing by coating it with a good layer of Crisco shortening, double wrap with plastic wrap and then put in ziploc bag. Squeeze out as much air as possible. Let rest overnight for best results. Enjoy!