Whether you’re an experienced cake decorator, or just starting out, working with fondant is a common practice. It allows your cakes to have a smooth, polished look without having to struggle with that stubborn buttercream; fondant is also used to create amazing flowers, letters, figures, and other three-dimensional shapes to top off your masterpiece.
There’s just one hang up: whenever you get an order for a cake or cupcakes with fondant, you worry that it will be peeled away and discarded upon serving time, taking much of your crumb layer of buttercream with it. Why? Because it tastes like something that doesn’t belong on your delicious cake! Store-bought fondant has a plastic, processed taste, which could essentially ruin your client or family’s taste buds for the remaining yumminess that lies beneath. So, while it makes your cake look stunning, it’s lasting affect on your tongue is most definitely undesirable.
While making your own fondant can add a bit of time to your cake preparation time, it is most certainly worth it. This recipe will add that rich, sugary taste you need to have a well-rounded cake, both visually and once it reaches your tummy! Be sure to have a clean, flat area to work on. Countertops or tables made out of separate tile pieces are not ideal for rolling fondant, so it is best to use a flat surface to ensure the smoothest texture for your fondant.
Follow this simple recipe, and your cakes will be dynamite through and through!
You will need:
• 1 – 16 oz bag of mini marshmallows
• ¼ cup softened butter
• 1 tsp of Clear Vanilla*
• 4 tbsp water
• 2 lbs powdered sugar
• 1 tbsp butter flavored Crisco
• 1 gallon-sized Ziplock bag
Combine marshmallows, butter, vanilla and water in a large microwavable bowl for one minute. Spray a large rubber spatula with cooking spray (the butter flavored will help with flavor). Remove bowl and stir to mix. Return bowl to microwave until ingredients are thoroughly melted, about another minute.
Using the sprayed spatula begin stirring in the powdered sugar, about 4 cups at a time. Stir until all sugar is incorporated. Use the Crisco to coat the inside of the gallon-sized Ziplock bag; pour fondant into the bag. Let fondant stand for approximately 24 hours before use. The longer it sits, the easier it is to work with!
*Clear Vanilla will prevent your fondant from turning a murky yellow color. If you are planning to color the fondant, regular Vanilla will work just fine, but if you are looking for pure white, use the clear vanilla. It can be purchased at your local craft store in the cake decorating aisle.