Assalamualaikum and a very good morning to all. Kids are officially on Easter holiday starting from today… gosh, I can’t even express my relieve hehehe. Even though it is just for 1 week… but I’m sure a good rest is all that is needed for all of us to build up energy for the coming exams. Aina and Nurin will be sitting for their first written AS and IGCSE paper on the 6th May. All my dua and prayer goes to them. I hope Allah will make it easy for them and regardless of what they will get later on, I’m always thankful to Allah coz He knows what is the best for us.
Today I’m sharing with all of you a recipe that I always used whenever I wanted to cover my cake with a fondant. The normal ready-made fondant that you can get from Wilton is OK but I think the taste of the marshmallow fondant is much much better. I am not a great cake decorator but I did take one or two cake decorating class conducted by Tavola. Nothing fancy but alhamdulillah, enough to decorate my family birthday cakes. I took my first decorating class (buttercream) while I was in Kuwait back in November 2012 and my second decorating class (gumpaste and fondant) I took a year later in Oman. I still have 2 classes to attend and am looking forward to that.
Okay… here is the recipe, taken from Wilton but I did a little modification on step 2 and 3 based on my researched on youtube. Happy trying ladies!
- 16 ounces white mini marshmallows
2-5 tablespoons water
2 lb (about 8 cups) sifted icing’ sugar
1/2 cup solid vegetable shortening
- 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 solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY.
- Place 3/4 of icing sugar on counter top that has been greased with vegetable shortening. Place the melted marshmallow on the icing sugar. Fold the sugar into the marshmallow mixture. Flavoring can be added at this point if desired.
- Start kneading like you would dough. Continue kneading, adding additional icing 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.
- 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.
- 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.