Jul 31, 2008
I will show the flowers I made for the Wilton class in a later post…I left my microSD card at FI’s…so be ready this weekend!!
For now, I borrowed my gracious sister’s camera to take a quick pick of my final class’s cake. For this, I used marshmallow fondant from Wilton’s forums (thanks to user bunnywoman). The great thing about this recipe, is you can mix the food coloring in right after the marshmallows are melted, which is way easier than kneading it in!!
I do have to thank Melissa at Made by Mel for inspiring me that this fondant won’t be quite so hard to make. Check out her cakes…she is amazing at cake decorating!!
I also added Amaretto candy oil to the fondant to give it more flavor…the fondant tasted like italian cookies to me! Without the oil, it reminded me of circus peanuts! Regardless, MUCH better than the boxed stuff and WAY cheaper ($20/box vs. same amount for $6)!!
Here is the recipe for marshmallow fondant. Don’t be intimidated by the stuff…it’s easy…but remember line EVERYTHING in crisco (don’t be scared of crisco..it’s your BFF with fondant) to avoid the stickies!!
Marshmallow fondant (to cover a cake, you need about two batches)
1 cup mini marshmallows (appx. 10-11 large marshmallows…I learned this b/c the grocery store didn’t have mini’s…I know…WTH???)
1 tbsp water (if you want to use candy oil, subtract 1/8 tsp of water and add 1/8 tsp of candy oil)
1 1/2- 1 3/4 cup powdered sugar
Place marshmallows in a standard 1 cup measuring cup and push down and pack them in. Place in a microwave safe bowl and add the water. Put in the microwave for about 20 seconds. Just long enough for them to soften and puff up. Take out and stir with a spoon until it is combined well. At this point it looks kind of soupy. Then add the sugar and mix and fold until all is incorporated and it is no longer sticky. I take it out of the bowl when it gets to the point where most of the sugar is incorporated and I knead it in my hands. This takes roughly about 5-7 minutes. Take a fondant roller or a regular rolling pin and roll out just as you would Wilton’s fondant. You can get this fondant almost paper thin and it also repairs well. It’s cheap, easy to work with, and tastes great too.
Without further adieu, here are some pictures of the cake. My sister was the photog and she did a great job!