Marshmallow Fondant
Ingredients:
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450gm marshmallows - use mini marshmallows because they're easier to melt
1 1/2 tsp vanilla extract
2 Tbsp water
900gm icing sugar - you must sift it, the more times the better
a bit of white shortening
Method:
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1. Grease a microwaveable bowl with some shortening. (you could use your steel mixer bowl to save time) Fill with marshmallows, vanilla & water
2. Microwave for one minute. Stir until completely melted. If it doesn't melt the 1st time, pop it in the microwave again for short spurts of about 1/2 minute, and stir again. Make sure you don't put it in for too long at one time or it will spoil.
3. Put in a mixer bowl. Gradually add in the sifted icing sugar, a bit at a time while processing the mixer at low speed. When the icing sugar have all been added in, increase speed of mixer.
4. Now this is where you start exercising your arms! spread some icing sugar on a clean surface, then knead the marshmallow mix. You may want to grease your hands with some shortening to prevent sticking.
5. You'll need to judge consistency at this stage. If it's too sticky, knead in more icing sugar.
6. Knead until the mix become firmer and smoother.
7. Wrap the marshmallow fondant in cling film and put it aside to set for at least an hour. Don't worry if it's a little soft at first. Once it sets, it will get firmer.
It's good to make this ahead of time. You can store it in the refrigerator if wrapped well, for a few weeks. Remember to thaw it completely when you want to use it, then knead again to get the correct consistency.
Don't refrigerate your cake after it is covered in fondant. The condensation when you take it out of the fridge will ruin your decoration.
-----------------
450gm marshmallows - use mini marshmallows because they're easier to melt
1 1/2 tsp vanilla extract
2 Tbsp water
900gm icing sugar - you must sift it, the more times the better
a bit of white shortening
Method:
-------------
1. Grease a microwaveable bowl with some shortening. (you could use your steel mixer bowl to save time) Fill with marshmallows, vanilla & water
2. Microwave for one minute. Stir until completely melted. If it doesn't melt the 1st time, pop it in the microwave again for short spurts of about 1/2 minute, and stir again. Make sure you don't put it in for too long at one time or it will spoil.
3. Put in a mixer bowl. Gradually add in the sifted icing sugar, a bit at a time while processing the mixer at low speed. When the icing sugar have all been added in, increase speed of mixer.
4. Now this is where you start exercising your arms! spread some icing sugar on a clean surface, then knead the marshmallow mix. You may want to grease your hands with some shortening to prevent sticking.
5. You'll need to judge consistency at this stage. If it's too sticky, knead in more icing sugar.
6. Knead until the mix become firmer and smoother.
7. Wrap the marshmallow fondant in cling film and put it aside to set for at least an hour. Don't worry if it's a little soft at first. Once it sets, it will get firmer.
It's good to make this ahead of time. You can store it in the refrigerator if wrapped well, for a few weeks. Remember to thaw it completely when you want to use it, then knead again to get the correct consistency.
Don't refrigerate your cake after it is covered in fondant. The condensation when you take it out of the fridge will ruin your decoration.
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