Fondant Recipe
User Reviews
5
Fondant Recipe
Description
Starting with melted mini marshmallows mixed with water and shortening, powdered sugar is gradually added while mixing to remove stickiness and develop the desired firmness. The process involves microwaving the marshmallows in intervals, followed by mixing and kneading to the right consistency. The resulting fondant should be non-sticky and smooth enough to roll out or shape as needed.
It is designed primarily to cover cakes, such as round 8-inch tiers, providing a smooth, matte finish suitable for decorating cupcakes or sculpted cake elements. Coloring can be kneaded in during the final step for custom designs.
This fondant can be prepared ahead of time and stored well wrapped at room temperature. Practice is recommended on simpler cakes before attempting layered or elaborate decorations due to the handling involved in placement and smoothing.
Ingredients
- 16 ounces mini marshmallows
- 32 ounces powdered sugar
- 4 tablespoons water
- 1 teaspoon shortening
Instructions
- Put marshmallows, water, and shortening in a glass microwavable bowl.
- Microwave for 20 seconds, then stir. Repeat 4 times.
- Pour into a mixer and mix well using the dough attachment. Add in powdered sugar a cup at a time. Mix until the shine is completely gone. You may not need to use all the sugar, just keep adding until it has the consistency of play dough. The final result should not be sticky to the touch.
- When the fondant becomes too stiff to mix in the mixer, pull the fondant out and knead it on the counter, adding more sugar if needed. Knead in food coloring, if desired.
- From this point, you can roll the fondant out to place on a cake, cupcakes, or to create something amazing! When working with fondant, keep all surfaces and hands lightly covered in shortening to prevent sticking. Makes enough fondant to cover approximately three round 8" (2" deep) cakes.
Notes
- This recipe yields enough fondant to cover about three 8-inch cakes that are 2 inches deep.
- Fondant can be made ahead and stored airtight at room temperature wrapped well in plastic or containers.
- Practice applying fondant on simple single-layer cakes before attempting to cover layered or complex cakes, as smooth placement takes skill.
- Keep surfaces and hands lightly greased with shortening to prevent sticking while working with fondant.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 53g | 18% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 16mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 48g | 96% |
| Calcium | 1mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
