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Marshmallow Fondant Cake
Have Your Cake And Eat It Too
Last weekend I made a cake for some close friends of ours. Their middle daughter would be turning 11 and they wanted a cake for after church on Sunday. After inquiring about flavors and colors, I was left to form a plan of action for the cake in question. I was super excited to experiment with fondant again and thought it would work out perfectly for this cake. Bright colors were on the ticket and this fondant portrays them so nicely.
This is only my second fully covered fondant cake and I would imagine that it is an art that gets better the more you do it. While I wouldn't consider making the fondant difficult, I think the difficulty really arises in the technique. Thankfully there are tons of tips and tricks available on You Tube and Google to help the novice fondant user along (me). My biggest problem thus far has been dealing with tears and cracks in the fondant after it has been placed on the cake. I figured out that a tiny bit of water can help smooth things over, but then I have found that the area then becomes pretty gooey. Practice, practice, practice I suppose.
Layer it up
Start with a cooled, filled, assembled layer cake. Most cakes covered in fondant consist of many more tiers than this one, so be sure to plan accordingly.
Don't Waste the Crumbs
You will need to put a good crumb coat on in order for the fondant to have something to stick to. A crumb coat is just a thin, imperfect layer of butter cream that covers the entire cake and works all of the loose crumb pieces into the frosting. Once totally covered, put in the freezer for a little while to firm up. Then after removal and you are ready to cover the cake with fondant, lightly mist the cake with a tiny bit of water. This really helps the fondant stay on the cake.
- 1 (10 ounce) bag Mini Marshmallow
- 3 Tablespoons Shortening
- 2 teaspoons Water
- 3-4 cups Powdered Sugar
- Extra Shortening and Powdered Sugar for kneading
- Food Coloring, optional
- Place 3 Tablespoons of shortening and 1/2 cup of powdered sugar into a mixing bowl, set aside
- Pour the whole bag of marshmallows into a microwave safe bowl. Sprinkle the 2 teaspoons of water over the marshmallows and toss so that all of the marshmallows are lightly coated with water.
- Place marshmallows in the microwave and nuke for 30 seconds. Take out and stir. Repeat until all the marshmallows have just melted (careful not to scorch them).
- Pour warm marshmallows into the bowl with shortening and powdered sugar. Turn your mixer on low and keep gradually beating in more sugar until the fondant becomes tacky.
- Dump out on a CLEAN surface, covered with powdered sugar and knead for a few moments until the fondant is soft, stretchy and tacky.
Things I have learned:
1) Coating hands with a smidge of shortening will help keep the fondant from sticking to your hands.
2) Covering the surface with powdered sugar worked better for me than with coating it with shortening. I noticed a difference in the stability of the fondant that had more shortening than powdered sugar. The flowers with more shortening flopped over easier than those with more powdered sugar.
3) If adding food coloring...and you will only need one color for the whole batch. It is easier to incorporate the food coloring to the warmed marshmallow mixture before adding it to the powdered sugar mix. However if you need more than one color, it is best to keep the fondant plain white, break sections off and knead in color with your hands. ( Your hands will be colored though, so maybe wait to paint your nails until after you finish?)
4) Keep this fondant out of air as much as possible. If you are not using it keep it wrapped in a plastic wrap ball.
5) Store in the freezer if not using right away. (Wrapped really good in plastic wrap).
I regret not taking more and better pictures. I didn't think to take pictures when I made the roses earlier in the day. I will however do a video tutorial on those later. But would be happy to answer questions in the meantime. Sorry!
If At First You Don't Succeed
Keep practicing, keep working at it. I have goofed up some batches before and have had to just start over with a new batch. As annoying as it can be, you will save yourself a lot of further frustration if you just start fresh instead of trying to save a batch that is too far gone.