Cake is a big thing right now. It’s all over pop culture with tons of shows and websites. Everyone is talking about cake and cupcakes. People want to do it themselves, but it really does seem intimidating. Especially when you don’t know anything about cake decorating and you go into a craft store or someplace like walmart and you walk down that cake isle and see the things you’d need to buy in order to make a cake with fondant. To cover one 8″ round cake in white store bought fondant would cost around $10. Now, that’s pretty intimidating. If you mess the whole thing up, you’ve just trashed $10 worth of fondant. Not to mention, that stuff tastes like crap.
I’ve got a better plan. I’m going to show you a quick and easy way to make your own marshmallow fondant at home using about $3 worth of ingredients.
A large microwave safe bowl
a large plastic spatula or spoon
something to sift your powdered sugar with
Normally, I would use name brand marshmallows, but I wanted to stick with my budget theme and buy the marshmallows and powdered sugar from the dollar store and prove even cheapy products will work fine. But seriously, it’s like $0.50 more for name brand. While this brand works, I have had poor results with other off brand marshmallows.
you’ll want to prepare a surface to work with on your counter.
Spread some shortening on the counter, keeping a bit reserved. This also will help coat your spatula. Then sift some powdered sugar over this area. You really HAVE to sift the sugar. If there are any clumps, they will create a poor texture and make your fondant lumpy and bubbly.
Now you’ll want to dump the marshmallows into your bowl. Sprinkle them with a tablespoon or two in water and sort of shake them around. You don’t want them to be wet, just lightly damp. I’m only doing a half batch here. (using half the marshmallows and half the lb of sugar.) You could cover an 8″ cake with a half batch.
Microwave your marshmallows for 30 seconds. At this point they might be ready or they might need another 30 seconds. Stir them and see.
If they are melted enough to mix together, you’re good to go. If they’re still sort of holding their shape, pop them back in for another 30 seconds.
Stir until they’re pretty much uniform goo.
Now get some more of that shortening and rub it on your hands. I know, gross, right? But otherwise this stuff is going to stick all over your skin. Just trust me. Keep sifting the sugar in and work this stuff like clay with your hands.
If it seems like it’s starting to get too dry to accept more of the sugar, add a bit more shortening. A little goes a long way. Keep adding the sugar. Once you’ve mixed in all the sugar, your ball of fondant will be squishy, but not sticky. You’ll want to take a tiiiny bit of shortening and rub down the outside of the ball. Then tuck it into a ziplock bag. You can store this fondant at room temperature for about two weeks in an air tight container. If you want to use it right away, it’s best to let it refrigerate for about 30-60 minutes. (Though, in general, I don’t recommend storing it in the fridge, it will make it harden faster.)
I know, now you’ve got this big ol’ mess on your counter. Well, in my experience the best thing to do is take a frosting spatula and scrape everything off the counter into a bowl. This is a little easier for me because I use the part of my counter right above my dishwasher. So, I open the dishwasher door when I do this, allowing anything that doesn’t make into the bowl to just fall into the dish washer. *genius*
Alright… I assume now you’d like to know how to cover a cake with the fondant. I guess you’ll have to come back next Tuesday for the next edition of Tutorial Tuesday. I planned on going over the whole thing tonight but this post is already long enough! lol