It’s that time again!
I made a quasi-resolution to challenge myself every month to try a new technique or recipe that I’ve been scared to do before.
In January I made funnel cakes. On January 31st. In February I made granola bars. On February 29th. I’m happy to report that my March challenge was completed on March 30, with one day to spare! Small improvements people.
For March I made fondant.
In case you don’t know, fondant a paste used to cover cakes to give them that smooth perfect look. It’s also used as decorations, cupcake toppers, and sometimes on cookies. It’s edible, but typically not very tasty.
Homemade fondant is made out of marshmallows. Way tastier than store bought stuff!
I have never even worked with fondant before, so everything about this was new to me. I watched a couple how-to videos before getting started. This video by Lisa of The Bearfoot Baker helped me prepare my cake. I also used Lisa’s fondant recipe. I watched this YouTube video to get the technique down for covering my cake.
1 lb mini marshmallows
2 tbsp water
2 lb powdered sugar
**Lisa’s recipe called for vegetable shortening. I had some but it was bad (oops) so I just did without. It still worked fine, but it probably would have been a little easier.
1. In a microwave safe bowl, melt marshmallows and water, stopping to stir every 35 seconds. (It took me 3 rounds of 35 seconds.)
2. Dump most of the powdered sugar on a mat for kneading, creating a well.
3. Pour the melty mallows into the powdered sugar well. My well was not big enough and it spilled over and stuck to my mat. Make a big well.
4. I stirred with a spatula at first because the mallows were HOT. After a minute or so I was able to use my hands. No vegetable shortening means a big sticky mess. Knead sugar into marshmallows.
This is how it looked once all of the powdered sugar was incorporated. My hands were still messy but not too bad! 6. Roll out the fondant as smooth and flat as possible, turning 1/4 turn after every couple rolls (to keep it from sticking). The diameter needs to be wide enough to cover your cake. H+W+H. I had a 6″ cake that was 3″ tall so I needed it at least 12″ wide. This recipe make probably 2x as much fondant as I needed.
7. Lift the fondant up and over the top of your cake. I had to get my husband’s help with this part.
**Shhh no peeking at the cake. That will come later!**
8. Immediately smooth out the top to make sure there are no air bubbles…
…then use your hands to start molding the fondant down the sides of the cake, starting at the top. 9. Then use the smoother to smooth out the sides as much as possible all the way down.
10. Use a knife to cut as close to the cake as you can around the bottom, and remove the excess. (Store airtight. I wrapped in cling wrap then put in a ziploc bag.)