1 1/2 lbs fondant | |
Ingredients:
| Ingredients
|
Preparation:
1. Dust your counter or a large cutting board with powdered sugar. Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows are puffy and expanded.
2. Stir the marshmallows with a rubber spatula until they are melted and smooth. If some unmelted marshmallow pieces remain, return to the microwave for 30-45 seconds, until the marshmallow mixture is entirely smooth and free of lumps. If you want colored or flavored fondant, you can add several drops of food coloring or extracts at this point and stir until incorporated. If you want to create multiple colors or flavors from one batch of fondant, do not add the colors or flavors now. Instead, refer to step 6 below for instructions.
3. Add the powdered sugar and begin to stir with the spatula. Stir until the sugar begins to incorporate and it becomes impossible to stir anymore.
4. Scrape the marshmallow-sugar mixture out onto the prepared work surface. It will be sticky and lumpy, with lots of sugar that has not been incorporated yet--this is normal. Dust your hands with powdered sugar, and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands.
5. Continue to knead the fondant until it smoothes out and loses its stickiness. Add more sugar if necessary, but stop adding sugar once it is smooth--too much sugar will make it stiff and difficult to work with. Once the fondant is a smooth ball, it is ready to be used. You can now roll it out, shape it, or wrap it in cling wrap to use later. Well-wrapped fondant can be stored in a cool room or in the refrigerator, and needs to be kneaded until supple before later use.
6. If you want to add coloring or flavoring to your fondant, flatten it into a round disc. You might want to wear gloves to avoid getting food coloring on your hands during this step. Add your desired amount of coloring or flavoring to the center of the disc, and fold the disc over on itself so that the color or flavor is enclosed in the center of the fondant ball.
7. Begin to knead the ball of fondant just like you did before. As you work it, you will begin to see streaks of color coming through from the center. Continue to knead until the streaks are gone and the fondant is a uniform color. Your fondant is now ready to be used or stored as outlined above.
It was dry and cracking before being fully kneaded- I added about a tsp of glycerin (sugar alcohol) straight to the fondant as I was kneading it and that took care of the dryness. I do find it to be a bit on the stiff side but not unworkable and I suppose if I was doing figurines, I would appreciate a firm dough. My boys couldn't keep their fingers out of it, so it tastes damned good! We want to try using this as a nougat type filling/candy (would need to be a bit softer, so will add more liquid).
This recipe was great. I only gave 4 stars because Crisco wasn't mentioned. DEFINITELY coat your bowl with Crisco or cooking spray before adding the marshmallows to aide in easier clean up. No need to add Crisco to the mix, only put it on your hands as you continue to incorporate the powdered sugar into the melted marshmallows. If adding food coloring after fondant is made, add Crisco to your hands if you don't have gloves. It will help wash off the food dye from your hands w/o staining
The only thing I found myself doing different was adding the sugar a little at a time, kneeding, and continuing the process until it was no longer sticky. It was my first time attempting a tiered cake for my daughters first birthday and everyone loved it.
It is a great! Very Sticky but just keep adding powdered sugar... best to cool on its own at room temperature....not in the fridge.... Also use wax paper to put the fondant on and sprinkle powdered sugar on the wax paper to keep it from sticking. When rolling it out continually sprinkle powdered sugar on the wax paper. It normally takes me a few times of coating the wax paper with powdered sugar to get the fondant not to stick when rolling it out. Then to get the white powdered look off the fondant just dip your hands in water and so they are just barely moist and run your hands over the cake it will form the fondant over the cake and get rid of the pail look from the fondant........ * remember when adding color add the color in the pot that you mix the marshmallows, powdered sugar and water in..... remember to just use a little bit of water you can always add more later... remember to powder your rolling pin and hands.... AND TAKE ANY RINGS ON YOUR FINDERS OFF!!!!!!! -below are two cakes which I have used these directions on the first cake I made on 7/6/2010 and used these directions and the last cake that I completed on 10/26/2012 -first cake is the yellow V-w Bug -last cake is the spider cake and the spider is made from the marshmallow fondant as well.
I have four boys which I always make cakes for so I do fondant quite a bit. You must have crisco for this or your fondant will be very dry and hard to work with. This recipe says to mix in a bowl. You should cover a clean counter or table in crisco, dump your powdered sugar onto this and then add the marshmallows on top after melting them. Cover your hands in crisco and mix and knead this with your hands not a spoon. keeping the crisco on your hands really helps! If you do this your fondant will be so much easier to work with. I have taught this trick to many of my friends and now they are all hooked!
I've used this recipe before but always add Crisco to the mix. It makes it much easier to work with. But this works too, just maybe a little more difficult
I made it the night before then wrapped it tightly in saran wrap and put in the fridge. The next day after 3 hours on the counter I still could not work with the fondant so I started over. The fresh batch was much easer to work with and after kneeding and rolling and kneeding and rolling for a long time I managed to make it work. It stuck to the counter a lot but once I got the right amount of icing sugar in there it was fine.
Made a Golf Ball cake for my son's birthday. Tried to ice it with buttercream - buttercream didn't give me the smooth finish I needed so I scraped it off and tried this recipe. It turned out amazingly. I bake A LOT - I would definitely make this again. My granddaughter buys Fondant - but when she tried mine she found it so much better, softer and much better tasting.
I made a double batch of this and it took only a few minutes. I usually take three times as long as recipes say the time will take, but this was actually really quick. My daughter had a ""construction party"" for her 9th birthday- the kids constructed toothpick-marshmallow towers, cars and boats out of recycled materials, and their own birthday cake. The kids all sat at a (thoroughly cleaned!) round table, and I put powdered sugar on the table at each child's spot. I gave each child a handful of the marshmallow fondant and a little rolling pin. They had so much fun dusting their hands and rolling pins with powdered sugar! They kneaded the ""dough,"" until it was smooth (about 4-5 minutes), then rolled it out thin. It was so soft and pliable, yet held together. Easy for the kids to handle. Each child got a generous slice of un-iced sheet cake. They spread buttercream frosting (Wilton recipe) all around the cake and placed the rolled fondant on top, then cut the edges. They used the remaining fondant to make designs and figures to put on top of their cake. I put small glass dishes of water with food coloring and Q-Tips, and they painted their figures. I also provided candy rocks and M&M's to put on top. To secure the decorations, they put a dab of buttercream frosting where the item was to go, or scored the fondant and put a drop of water. We put the candles in my daughter's slice that she make. They all looked fancy and beautiful! Most kids took their masterpieces home to eat.
If it's too sticky, add a little more powdered sugar and it should start to loosen up. After trying to knead a sticky mess, I left it on my counter, watched my hands, came back to the comments and saw that one person posted this tip at the way bottom of their review Determined to make this work, I came back to it (it started to stiffen a little and add a sprinkle of powdered sugar and it worked like a charm!!!
This was my first attempt at making fondant and it really wasn't as difficult as I thought it would be! My 4 year old wanted a batman cake for his birthday and I was determined to make one. Just so you know, I can cook but have NEVER been a good baker. I don't have the patience! Finally my child has a birthday cake he will be excited about. Thank you! Only thing...it's a MESS! Make sure you use all the sugar it calls for and you might want to use gloves :) If I can do it, anyone can!
We made this for my daughters 1st birthday cake. We got told it looked fake, store brought and not possible!!!! We made it a week in advance, coloured it and then when time to use, got to room temp and rolled it out and applied it. Copha worked a treat with stickiness!
I rolled it out on parchment and had no problems. I had a bit of a challenge attaching things to it. I made a top hat cake for my brother-in-laws 70th and needed to stick the numbers to the cake..
The only issue that I had was due to a major heatwave:( I rolled out the fondant and it stuck to the mat badly. After that I greased the mat with crisco. It rolled out so easily the second time and I had no further problems!
I do not have a board designed for fondant but what I ended up doing was using parchment paper dusted heavily with powdered sugar.
I DID A WEDDING CAKE FOR 250 PEOPLE USING THIS RECIPE. IT WAS AN OUTSIDE WEDDING AND THE TEMP WAS ALMOST 100 DEG F. THE CAKE SUNK A LITTLE BUT DID NOT MELT. THE CATERER ASKED ME FOR THE RECIPE AS THEY HAVE NEVER SEEN A CAKE HOLD UP TO THIS TYPE OF WEATHER WITHOUT MELTING. I ALSO HAD PEOPLE TELLING ME THIS WAS THE ONLY WEDDING CAKE THEY HAVE EVER LIKED.
THE FILLING WAS HOME MADE EGG FILLING FOR ECLAIRS AND CAKE WAS SPICE. HIGHLY RECOMMENDED AND GREAT FOR CHEAP BULK FONDANT. MOST PEOPLE JUST PEEL IT OFF AND EAT THE CAKE. THIS FONDANT WAS EATEN.
I greased a large saucepan and melted the marshmallows with the water, flavouring and colouring over a low heat stirring frequently and the mixture turned out extremely smooth! I put marryfield white sugar in my fondant. I put enough of it, but it is too brittle. What could be reason, Should i have put icing sugar instead. Can i fix it now? or should i put it in the bin now. please help. Sugar sticks on my finger when i try to knead it.
I, however had to use about a cup more of powdered sugar just to get the ""stick"" out of it enough so I could roll it out and it wouldn't stick to the table. Which could have been a mistake on my measuring the marshmallows wrong. I had a 16 oz bag and instead of measuring the 4 cups, I just eyeballed what half would have been. Anyway, it turned out great! It tastes ok by itself but I used a funfetti icing under the fondant which gave the fondant a wonderful taste to it.
My only difficulty was that the fondant was extremely sticky and required much more than four cups of powdered sugar.
this recipe has way too much sugar. i only used three cups of sugar, and when i kneaded it there wad still so much sugar left. the second time i made it i added 2 cups it was perfect
I've seen at the wilton site that you need around 40 oz of fondant to cover a 9 x 13 sheet pan but it seems too much to me
The changing weather from summer to fall really made a difference in the overall texture and consistency. Also, it stretches A LOT and you have to work very quickly or else it will tear and be a huge mess!
It's easy to work with, does not dry out easily (elephant skin), does not break as you move it around, and is able to be rolled very thinly. Why it's not as good: it isn't great at being a ""barrier"" between frosting underneath and topping--I think this is because it does not have glycerin/shortening and is instead water-based. This is not bad for short-term storage (do not use for wedding cakes that take days to make or require refrigeration), if you cover just cake and not a lot of frosting. My advice: let it somewhat stand on its own after sealing the top, then let it dry. Once it dries out, it looks much more fixed and is less likely to seep. I'll also add that it does not have the glossy finish of a regular fondant. I get around this by using an edible powder to give it sheen. Overall...not sticky really at all (once you get all of the powdered sugar in). Rotate as you roll out, don't be afraid to add as much powdered sugar as you want.
I add after the marshmallows have melted about 1 - 2 tsp. of butter flavoring. I also add my liquid coloring at this time too, if I need a whole batch of one color, such as ivory.
+++++++++++++++++++
Instructions:
Step 1
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).
Step 2
Place 3/4 of the confectioners' sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Flavoring can be added at this point if desired. 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; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional confectioners' 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.
Step 3
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.
Step 4
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.
Step 5
To color fondant: If you need to tint the entire batch of fondant, add a little icing color to the melted marshmallow mixture before adding confectioners' sugar. For smaller amounts of tinted fondant, add icing color to portions of fondant as needed.
The cake I made turned out great. I am glad I made a practice cake first, as I made the mistake of rolling the fondant too thinly and allowing to much grease to be absorbed by it when kneading n the colour, so it was floppy and tore easily. I made a second batch of fondant, added colour to the melted marshmellows, was more generous withe the thickness of the rolled fondant and used it the same day I made it, once it had cooled completely (not in the fridge). I used a small amount of copha (solidified coconut oil) on a paper napkin to smooth out the corners and edges and any little dints I accidentally made in the surface, and gently rubbed a little over the entire cake when it was done to give it a shine. I used Vanilla Pound Cake as the cake base, it worked well for carving out my shape, and tasted delicious with the fondant. I damped the cake a little before applying the fondant and tucked the edges in under the cake, it looked good, but I think I will use a buttercream icing to adhere the fondant next time. If will try and post a photo on the site if I can. The cake was Pikachu's face and my first fondant cake ever. I couldnt have done it without this site and all the helpful comments. Thanks :)
Was this review helpful to you? (0) (0)Report
01/11/2014
Difficulty:
Somewhat Easy
I just made my first batch of Fondant icing ever just now using this delicious looking recipe, I am from Australia so the names of my ingredients differ a little. I made a half batch and I melted my full-sized vanilla marshmallows by double boiling them in a glass bowl without any water, then I added 3 cups of pure icing sugar and folded it in, it started to seize a little so I added 1 tablespoon of water and then it mix well, I then used the dough hook on my mixer and started mixing it, adding more icing sugar until it became the right consistency (around another 1/2 cup). I greased a plastic container well with copha, and my hands as well. Then I picked up the fondant dough (tasting a little - it was divine) and patted it into a nice smooth ball, and have placed it in a sealed plastic container and I am storing it in a cool dark cupboard, as after reading the comments I have decided not to fridge it. It looks and tastes great - I will update you on how it turns out when it comes time to roll it out and dress the cake. Thanks for all your comments, they really helped me :)
Was this review helpful to you? (0) (0)Report
10/31/2013
Difficulty:
Medium
I think this review should be prefaced with the phrase: Easy to MAKE not so easy to WORK WITH I've been a die hard home made rolled fondant girl for many, many years. I could make a batch in my sleep and cover twenty cakes with it in as many minutes. The issue with traditional rolled fondant - is that it tastes horrible - even when it's flavored it's just not appealing. I recently had a cake at a children's party from a professional bakery and it was obvious to me the fondant was marshmallow. Every kid there was eating the fondant like candy. They loved it and ate it all. My traditional rolled fondant is usually peeled off and thrown away - and children make icky-poo faces if they taste it. So I broke down and made MMF for the first time the next day and have now made and used it enough times to feel I can give a good review . This IS VERY EASY to MAKE. It produces a lovely delicious tasting ball of fondant each time - but the workability, texture, ease of use for covering cakes and the 'look' of the fondant are still inferior to a boxed fondant or traditional rolled fondant. I find it's much more difficult to mold figures, it's temperamental, it can be quite sticky if not constantly on the shortening or cornstarch and it is NOT forgiving at all for fingers. It will hold a fingerprint and will dent even if the fondant is a thick layer (makes cakes look imperfect from the slightest unintentional touch while decorating - regular rolled fondant is much more forgiving). It's a nice cake cover to use if you need to whip up a very yummy tasting cake in a jiffy - but if you want a 'perfect' look to the cake - this isn't the right fondant. It will come out looking amateurish unless you are VERY experienced with fondant and have time to work with the texture or doctor it with gum paste. If you are new to cake decorating your cake will likely come out looking amateurish anyway - so might as well make it taste good and use this fondant. If you're like me and want your fondant cakes to look like pure art with a perfectly level matte smooth covering - this isn't worth the taste or the time savings.
I greased the bowl and the dough hook and let it do the work. I also used my pasta roller attachment for rolling out the fondant for my cookies. I found it worked the best after I greased the underside of the roller attachment to keep the fondant from sticking if I pulled toward one side as the fondant rolled out. It worked even better when I let the font roll straight down from the roller.
i would like to grease the bowl in which i melted marshmallows next time and i did have have to use 8 cups of sugar , rather my dough was quite ready with 6 cups.
So this is part 2 of my review. I let the MMF sit over night out of the fridge in a cool spot out of direct light. Let me say I am so amazed!!! I wasnt sure if this would work for decoratons but it molds and shapes very easily and started to dry quickly.e it for additional decorations if neededed. Since it is colored I may not use it. But I have yet to cover the cakes. Will report bake when I do.
Bread Machine Kneading Medium
Post by cue on Apr 8, 2005, 5:17am
Hi all ... I am excited that there are people who wants to learn all things fondant together.
I made the Wilton recipe and it doesn't taste too bad at all. You can also flavor your fondant if you want.
I cannot do any kneading by hand as I dislocated my elbow once before and my hands are not as strong as it used to be.
Anyways .... kneading fondant is really tough work judging by the resulting 'dough'.
I used my bread machine to do all the work. I've made 3 batches so far. It's really, really super easy!!! And you know how bread machines will knead and knead and knead. It's perfect.
My bread machine has a non-stick coating (I think all do).
I also dissolved and heated the gelatine/glycerin/glucose/shortening part ... all in the microwave. Super easy!
The only set-back is that my bread machine is a 2lb loaf capacity so I was afraid of over-exerting the motor should I knead the 2lb sugar in it. So, what I do is make half a recipe at a time. And since the kneading part is taken care of by the machine, it is such a small inconvenience to mix half recipe at a time.
The best thing I've noticed after making 3 batches (ie 6 rounds) is that there is no guess work as to the right consistency of the fondant. Just add sugar or water, depending on the situation .... until the dough forms into a nice ball that keeps rolling as one mass when the machine blades kneads/pushes it along. If it's too dry, the fondant will break up into pieces and the whole ball won't 'roll' along. Too watery and the fondant will stick. Is it a perfect keading tool for fondant (and other bread dough)!!
But don't forget to leave the lid open because bread machine heats up slightly during the kneading process to help the yeast. Just leave the lid open.
And for mixing colors into the fondant, just add a few drops and let the machine knead it to a perfect blend. No need to take a small ball of fondant, color it, then mix it back, etc.
After letting the fondant rest, break up the fondant and re-knead in the machine.
I've colored a ball of dough as small as a tennis ball in the machine. No problem.
Just help it along when need be, give it a little nudge with a spatula.
And I didn't even buy paste or gel colors. I just used the liquid colors that I already have!
If you're coloring fondant at the initial knead, add color first before you adjust the water or sugar.
If you're adding color the next day, the few drops of the liquid colors will give it the necessary moisture to be soft again.
http://www.baking911.com...nt&thread=1112995358
