Tuesday, October 6, 2009

Fall Cake

For a while I’ve been wanting to experiment with fondant to expand my cake decorating skills.  I bought some Wilton fondant from the craft store just to play with it and see what it was like…it was disgusting.  I see now why people peel it off their cakes at weddings!

I got on the internet to look around and see what people had to say about improving the taste of store-bought fondant.  I quickly realized that it would be MUCH cheaper and tastier to make it myself!  And it was so easy…done in a matter of minutes. 

So, here’s my practice cake, done in a fall theme. 

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I covered each layer with white fondant, then mixed some fall colors in to make acorns and leaves.  The best part?  It’s truly delicious!  People aren’t going to be peeling off THIS fondant!  Here’s the recipe:

Homemade Marshmallow Fondant

  • 1/4 cup vegetable shortening (Crisco)
  • 1 pound of white mini marshmallows
  • 1 teaspoon clear vanilla flavor
  • 1 teaspoon butter flavor
  • 2 tablespoons water
  • 2 pounds powdered sugar

Grease the inside of a large microwavable bowl with vegetable shortening (Crisco).

Put marshmallows, flavorings, and water into the bowl. Microwave on high for 60 seconds. If marshmallows are completely melted, you’re ready to move on. If not, stir and return them back into the microwave for 30-second intervals – stirring after each – until the marshmallows are completely melted.

Put powdered sugar into large mixing bowl. Fit stand mixer with dough hook. (If not using a stand mixer, use a wooden spoon.) Add liquefied marshmallow mixture to powdered sugar. Process at low speed until well incorporated, then turn speed up slightly and allow dough hook to “knead” mixture until sugar is fully blended into the liquid.

Turn your Fondant out onto your work surface that has been dusted with equal parts of cornstarch and powdered sugar. Make sure your hands are well dusted too. (If fondant is still sticky, knead in some more powdered sugar.) Knead fondant into a loaf. Wrap it tightly in plastic wrap and let cool for at least one hour.

To store fondant, wrap in plastic wrap and then put it in a re-sealable plastic bag. Squeeze out as much air as possible. Marshmallow Fondant will keep very well in the refrigerator for weeks.

4 comments:

Michele said...

Oh my goodness... it's beautiful. Well done.

Michele

Kevin said...

Beautiful!

We agree concerning the Wilton fondant -- yuk!

Thanks for the recipe.

Kim H. said...

Seriously girl - you've got some serious talent. Beautiful!

Anonymous said...

I stopped by again for this recipe. I'm making an "Angry Birds" cake. Thanks!
Suzanne