*NOTES*1) You may want to grease your hands and remove your rings before knead or working with fondant. You may also decorate a fondant covered cake with buttercream icing borders, dots, writing, etc. To decorate your fondant covered cake with fondant decorations, simply "glue" them to the cake using a tiny bit of water. Trim the excess fondant from the bottom of the cake with a sharp knife or pizza cutter. Smooth smooth smooth it with greased hands or a fondant smoother. Smooth and stretch the fondant until the cake is well covered, being careful not to tear it with your fingernails. Gently roll the fondant over your rolling pin and unroll over your cake. Roll the fondant out to the correct size to cover the top and sides of your cake and about 1/8 inch thickness. When ready to use the fondant, prepare your counter by greasing it with shortening and add a layer of powdered sugar to prevent sticking. Allow it to return to room temperature before continuing. This allows it to settle and cool thoroughly. I recommend refrigerating it at least overnight prior to using it. Be sure to wrap it and bag it well so it doesn't take on any flavors or odors from food in the fridge. Wrap the fondant tightly in plastic wrap and/or place in a ziplock bag to prevent it from drying out until you are ready to use it. You may not use all the sugar in the pile.stop mixing when the fondant is the correct consistency (no longer sticky, but not dry). Gently knead in the sugar until the fondant is soft, pliable, but not sticky or dry. Pour the mixture into the well of sugar on the counter. Add desired icing color at this time (it can be kneaded in later, but it is easier to do it now).
Mix the fondant as follows.Īdd mini marshmallows and water to a large glass microwavable bowl. Then pour about 4 to 5 cups of powdered sugar on the counter in a pile, make a shallow well in the pile. Prepare a large area on your counter for kneading the fondant by thoroughly cleaning and sanitizing it, then grease the area with shortening and add a layer of powdered sugar to prevent sticking. Makes enough to cover and decorate an 8-inch round cake. _ Marshmallow Fondantġ0 ounce bag of mini marshmallows (not Jet Puffed- they tend to shrink back) Add more milk, 1 Tbsp at a time if it is too thick, add more sugar, 1 Tbsp at a time if it is too thin.
Add remaining ingredients to bowl and mix well on low speed until it is fluffy and well blended (about 3 minutes). Add butter and cocoa to stand mixer and blend well on low speed, scraping down sides of bowl often. _ Chocolate Buttercream Icing 1/2 cup (one stick) softened unsalted butter 2 tsp vanilla 3 cups powdered sugar 2/3 cup cocoa 1/4 tsp salt 1/3 cup milk Makes 3 cups of icing. They will not thin the icing like liquid food colors will. 3) I recommend Wilton brand icing colors.
You may find this is not always necessary. this icing is very thick and will break a handheld mixer (trust me, I know!) 2) You may add 1 to 2 tsp light corn syrup per cup of icing to thin it for frosting a cake. Makes 6 cups of icing **NOTES** 1) Use a stand mixer.
Add the milk with the last bit of sugar and mix well on low speed. Stop mixer and add sugar 1-2 cups at a time mixing thoroughly on low speed, scraping down sides of bowl often. Buttercream Icing 1 cup softened unsalted butter 1 cup shortening 2 tsp vanilla (use clear vanilla for whiter icing) 2 pounds powdered sugar 1/4 cup milk Thoroughly mix butter, shortening and vanilla on low speed, scraping down sides of bowl often.
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