***This weekend, eight dear friends from high school had the chance to get together at the lake...for a weekend of reminiscing and LOTS of fun. We were all cheerleaders together in high school, and it was so great to catch up with everyone. We're so blessed to have had the opportunity to do this...especially since most of us live in different cities and states. Hopefully, we'll get to do it more often. Before the big weekend arrived, I made a yummy fondant cake...I used THIS Strawberry Cake recipe from Paula Deen (still my favorite!). I also made homemade Marshmallow Fondant for the very first time! I wish I had photos of the fondant-making...it was pretty hilarious. A sticky mess....that's probably the best way to describe it...Haha. Once you start kneading the mixture together, you're pretty committed...there's no going back. I can't stress enough the importance of greasing both your hands and your countertop with plenty of shortening...this tip is vital!
Overall, I was extremely pleased with the way the fondant came out. It was easy to work with and covered the cake beautifully. The store-bought fondant doesn't even compare to the homemade marshmallow fondant. The taste of marshmallow fondant is definitely MUCH better. Plus, it's SO much cheaper than the store-bought variety. To color the fondant, simply add the food coloring to the melted marshmallows...before adding the confectioner's sugar. Also, just be patient when kneading it...it will take some time, but it will eventually come together into a beautiful ball of fondant.***
I found the following Marshmallow Fondant recipe HERE.
MM (Marshmallow) Fondant Recipe
Ingredients:
Ingredients:
16 ounces white mini-marshmallows (use a good quality brand)
2 to 5 tablespoons water
2 pounds icing sugar (a.k.a. confectioner's sugar)
1/2 cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)
Directions:
NOTE: Please be careful, this first stage can get hot.
Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 1/2 minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.
Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 1/2 minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.
Now grease your hands GENEROUSLY (palms, backs, and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. (By the way, this recipe is also good for your hands. When I’m done, they are baby soft.)
Start kneading like you would bread dough. You will immediately see why you have greased your hands. If you have children in the room they will either laugh at you or look at you with a questioning expression. You might even hear a muttered, “What are you doing?”
Start kneading like you would bread dough. You will immediately see why you have greased your hands. If you have children in the room they will either laugh at you or look at you with a questioning expression. You might even hear a muttered, “What are you doing?”
Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking. If the mix is tearing easily, it is to dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.
It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.
Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.
MM Fondant will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make two (2) batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant can be prepared well in advance.
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