As I wrote in my previous post, there are two different and distinct cake decoration dough or paste: Fondant and Gum Paste. Although they look the same, each has a distinct characteristic and is used for a specific purpose… I do recommend that you read my post before preparing the Marshmallow Fondant recipe.
Rolled fondant is used to cover cakes and cupcakes as it forms a beautiful, seamless finish. Rolled fondant can be colored, patterned, stamped and shaped. It has a sugary sweet taste, and is delicious when prepared with marshmallows as in today’s recipe. There are different ways and recipes to prepare rolled fondant but I find this one the easiest and quickest.
When preparing fondant remember that the amount of sugar you use heavily depends on the air temperature and humidity. This varies from place to place and from season to the other. Amount of sugar needed in the summer is different than the one needed in winter! When the weather is hot and humid you will need to add more sugar to your fondant, than when it is dry and cold. Add the sugar gradually as you need to be careful not to add more than needed.
Marshmallow Fondant Recipe
Preparation time: 2 min Cook time: 10 min
Ingredients:
2 tablespoons vegetable shortening (Crisco)
1 bag (280grams/ 9.9 oz) mini marshmallows
2 tablespoons water
3 cups powdered sugar
1 tablespoon corn flour
How to prepare marshmallow fondant recipe
- Grease the inside of a glass dish with some of the shortening (not all the listed amount).
- Grease the metal spoon you will use for mixing with some of the shortening.
- Add the marshmallows to the glass dish; add the water.
- Microwave marshmallows for about 50 seconds. Mix with the metal spoon greased with shortening (the greasing is to decrease the marshmallows stickiness to the spoon) and return to microwave for an additional 15 seconds. Then mix well with the spoon. Note: when the marshmallows melt it doesn’t transform into liquid form, but is rather much denser as in picture below.
- Add 1 cup powdered sugar to the melted marshmallows and mix with spoon.
- Add more sugar gradually while mixing until you get a dough-like paste.
- Mix the remaining powdered sugar with the corn flour.
- Grease the surface you will use for kneading the marshmallow fondant with some shortening.
- Dust the surface with some of the sugar and corn flour mixture.
- Grease your hands with shortening, sprinkle some sugar/corn flour mixture on the dough.
- Knead the marshmallow fondant dough. As we knead we gradually add some of the sugar and corn flour mixture. We keep doing this until we get a soft, smooth and pliable fondant dough. The dough will remain a little sticky - this is normal, don’t be tempted to add more sugar than needed.
- Wrap the marshmallow fondant in a plastic wrap making sure to remove all the air, and seal. We put the sealed plastic bag inside another container to make sure no air goes in. We store it in the fridge overnight (not less than 8 hours). During this time the dough will rest and it will harden and become less sticky.
- Next day, remove the marshmallow fondant from the fridge. Grease your hands with some shortening and knead the fondant on a surface dusted with powdered sugar.
- If we want to color our marshmallow fondant, we use non-liquid food coloring.
- Roll the marshmallow fondant and use to wrap your cakes or to make cutouts in different shapes. Lay cutouts flat on your cake.
Remember:
- It is always better to ice your cake before wrapping with fondant. Immediately after wrapping, put cake in fridge and make sure to keep fondant away from liquids.
- You can store your prepared marshmallow fondant, tightly wrapped in a nylon bag, placed inside a sealed container up to a week.
I recommend you read my post Fondant vs Gum Paste.
This is today’s easy sweat recipe: Marshmallow Fondant. Bon appetite.
Do you like to prepare and decorate the birthday cakes of family members?
اضغط الرابط لقراءة وصفة عجينة السكر اللينة (عجينة الفوندان) بالصور باللغة العربية
