It’s a sticky business, but somebody’s gotta do it!

Fondant,  while currently overused in cake decorating (in my humble opinion), is a great material for designs on your cake.  Lots of people buy commercially made fondant, but it is expensive and doesn’t taste that great.  I make my own using marshmallows and a couple other ingredients.  It’s easy to make and keeps really well.  In about 15 minutes, you can make enough fondant for several cakes!

Start by greasing a large bowl with shortening.  I use high ratio shortening which is commonly used in cake decorating.

Fondant

Then, add one bag of mini marshmallows, 2 tsp. water, and a drizzle of corn syrup.  I realize that’s not a technical measurement, but I’m not a technical girl.  You basically just need a tablespoon or two to add elasticity to your fondant.  Fear not, this recipe is hard to mess up.

Fondant 1

Then, microwave this for a minute at a time, stirring after each minute.  I grease my spatula too to keep the mixture from building up on it.  Once all of your marshmallows are melted and your mixture looks smooth, add half a bag (1 lb) of powdered sugar.

Fondant 2

Stir this in until it incorporates and starts to ball up in your bowl.  Now you are ready to start kneading in more powdered sugar 1/4 cup at a time until it isn’t sticky to the touch anymore.

Fondant 4

I now take it out of the bowl and knead it on my powdered rolling mat a few times until it feels soft and smooth.  Don’t over knead or it will get tough and dry out.  I then separate it into four balls that I lightly cover in shortening.   This will help keep it from drying out when it’s stored.

Fondant 5

Now, tightly wrap each ball in plastic wrap.  I then stack the wrapped fondant in a tupperware container.  I personally like Chinese soup take out “tupperware”.  The lids seal tightly and easily.

Fondant 6

And there you have it!   A fresh batch of stretchy, yummy fondant just waiting for your masterful hand.  I go through this much every week, but it will keep for two or three weeks if sealed tightly.  Some people color theirs when they are making it, but I choose to wait until I need it to color it.  When you use is it may become sticky.  Just add a little powdered sugar.  If it dries out, knead in a little buttercream.  It truly is hard to mess it up.  Try a batch and let me know how it went!

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