MARSHMALLOW FONDANT
This fondant is really easy to work with, and tastes pretty good (considering it is fondant!). It is easy to color with gel or paste food colors, and is so smooth and satiny. I had never made a cake with fondant, but when my son asked for a lego cake for his 6th birthday, I knew the only way to make those smooth shiny blocks was to use fondant. While my creation is definitely not in the running for any cake competitions, it made my son happy, and when I need fondant in the future, this is the recipe I will use every time. Greasing your implements is very important--this is some pretty sticky stuff! If you try this, I hope you post pictures, I'd love to see how it turns out for you! This recipe made enough to cover the lego cake in the picture with enough left over that I probably could have covered another brick or two. It should be plenty to cover a two-layer 8-inch round cake with plenty left for decorations. The preparation time includes the time the fondant needs to rest, but does not include the time it will take to decorate your cake--that will depend on the difficulty of your design and how much experience you have with fondant. To color fondant, knead gel or paste food color into your prepared fondant (gloves make this step less messy). Fold the color into the center of the dough to help lessen the mess. It's just like edible play-dough, be creative!
Provided by Mommy2two
Categories Dessert
Time 2h18m
Yield 2 pounds
Number Of Ingredients 6
Steps:
- Grease a large microwave-safe bowl, the bowl of your stand mixer, the dough hooks for your stand mixer, a large spoon, and a spatula or two.
- Place the water and the marshmallows in your greased microwave-safe bowl and microwave in 30-second increments (about 2 or 3 times) until your marshmallows are melted.
- While the marshmallows are melting, measure out 1 cup of the confectioner's sugar and set aside. Place the remaining confectioner's sugar in your greased mixing bowl, and make a large well in the center of the sugar. Add the salt to the sugar.
- Stir the vanilla into the melted marshmallows, and pour the marshmallows into the well in the middle of the sugar. With the dough hooks in place, turn your mixer on the lowest setting and allow to mix. If the motor sounds strained, turn it up a notch, but be careful as it may cause sugar to puff out of your bowl.
- Turn the mixer off once all the sugar has been incorporated (it may take about 5 minutes or longer).
- If your dough is sticky, add the reserved cup of sugar, 1/4 cup at a time, mixing well between additions.
- Once you have a smooth dough, turn out onto a piece of greased plastic wrap. Lightly grease the top of your dough, and wrap tightly in the plastic wrap for at least two hours to rest.
- If the dough becoms stiff, microwave about 20 seconds to loosen it back up.
- When you are ready to roll the fondant out, lightly grease your pastry mat and rolling pin so the fondant doesn't stick.
Nutrition Facts : Calories 2501.3, Fat 0.5, SaturatedFat 0.1, Sodium 483.2, Carbohydrate 638.5, Fiber 0.2, Sugar 575.2, Protein 4.1
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