A couple of my cakes using Marshmallow Fondant
16 ounces mini Marshmallows
2 Tbls. Water
1/2 Cup Crisco
2 lbs. Powdered Sugar
1-2 tsp. Almond or Vanilla Extract
In a large microwave bowl, melt marshmallows and water, stirring every 30 seconds. Takes about 2 minutes. Remove from microwave and add in Crisco and Artificial flavorings. If I am only doing one color this is when I would add the coloring in as well. Stir til melted. In the same bowl I add about 2/3 of the powdered sugar and blend using hands. Dump out onto clean surface and kneed in the rest of the powdered sugar. At this point you may need to add another tablespoon or two of Crisco to get the desired consistency. You want the texture to be soft and workable, not sticky and not crumbly. To store keep in airtight Ziploc bags in the refrigerator for a few weeks, if you working with it out of the fridge you can microwave it fo 10 seconds at a time to soften it up. Be careful not to over heat in microwave. I like to roll it immediately. Roll out on counter top sprinkled with cornstarch to prevent sticking to desired thickness.
Place on top of frosted cakes and tuck underneath. Use extras for making shapes. Get creative, add food colorings, and have Fun!
There is a sight that explains this in great detail, for further instruction you can visit: http://whatscookingamerica.net/PegW/Fondant.htm
My friend Erica posted this on her food blog, and I tried it a couple years ago, and ever since I don't know what I'd do without my Fondant, I make it for all my cakes, I love it! Well, I love working with it, I roll it really thin, and use it that way cause I think the texture of fondant on cake is a little weird. However, it makes everything come out beautiful looking.
2 Tbls. Water
1/2 Cup Crisco
2 lbs. Powdered Sugar
1-2 tsp. Almond or Vanilla Extract
In a large microwave bowl, melt marshmallows and water, stirring every 30 seconds. Takes about 2 minutes. Remove from microwave and add in Crisco and Artificial flavorings. If I am only doing one color this is when I would add the coloring in as well. Stir til melted. In the same bowl I add about 2/3 of the powdered sugar and blend using hands. Dump out onto clean surface and kneed in the rest of the powdered sugar. At this point you may need to add another tablespoon or two of Crisco to get the desired consistency. You want the texture to be soft and workable, not sticky and not crumbly. To store keep in airtight Ziploc bags in the refrigerator for a few weeks, if you working with it out of the fridge you can microwave it fo 10 seconds at a time to soften it up. Be careful not to over heat in microwave. I like to roll it immediately. Roll out on counter top sprinkled with cornstarch to prevent sticking to desired thickness.
Place on top of frosted cakes and tuck underneath. Use extras for making shapes. Get creative, add food colorings, and have Fun!
There is a sight that explains this in great detail, for further instruction you can visit: http://whatscookingamerica.net/PegW/Fondant.htm
My friend Erica posted this on her food blog, and I tried it a couple years ago, and ever since I don't know what I'd do without my Fondant, I make it for all my cakes, I love it! Well, I love working with it, I roll it really thin, and use it that way cause I think the texture of fondant on cake is a little weird. However, it makes everything come out beautiful looking.
