I like to decorate cakes and I have to say that I am pro-buttercream. It was the first cake decorating medium I learned and I’m more comfortable with it. Most of my friends and family for whom I make cakes want buttercream icing on their cakes, but every once in a while, I’ll come up on somebody who wants fondant on their cake and cannot be deterred. Ahem. Madalyn.
I have tried the store bought fondant and I’m not a big fan because, 1. I think the price is way too high for such a small box. and 2. I just have not been able to find a store bought fondant that tasted even remotely good.
So, I went on a search for a great tasting fondant and came up with this gem of a recipe. Don’t get me wrong, I will still use buttercream if I can, but this fondant with its vanilla/butter flavor makes me less reluctant and gripey (is that a word?) about using fondant on those occasional cakes made for friends and family.
|Here is a picture of a cake that I made using this fondant recipe. This was a baby shower cake for my nephew, Sawyer.|
- 16 oz. mini marshmallows
- 8 cups ( 2 lb. bag) powdered sugar, sifted
- 1/2 cup shortening
- 2 Tablespoons water
- 1 1/2 teaspoons clear vanilla flavoring
- 1 1/2 teaspoons clear butter flavoring
Place marshmallows in microwave safe bowl. Add the water and flavorings to the marshmallows. Microwave for 1 1/2 minutes.
While microwaving the marshmallows, water and flavorings, you can be adding the sifted powdered sugar and shortening to the bowl of a stand mixer. When the microwave time is up on the marshmallow mixture , stir to mix in water and to finish melting marshmallows. Add this mixture to mixer bowl. Use the dough hook for mixing. Mix slowly. If the fondant is to be all one color, add color at this time. Mix until well combined.
After everything is combined, turn the fondant out onto a powdered sugar covered counter and begin to knead it like bread dough until all the lumps are out and it is mostly non-sticky. It will dry out a little more as it cools and rests.
If your using more than one color, divide the fondant and add color kneading to blend. Lightly cover with shortening and put in ziploc bags or cover with plastic wrap.
It is really best to let this rest overnight. It will be much easier to work with if you let it rest overnight. I have tried to use it the same day it was made before and it was sticky and difficult to work with, but the next day it was just fine. This fondant will keep 2 weeks on the counter in an airtight container/bag or longer in the refrigerator. If refrigerated, bring to room temperature or microwave slightly to soften, then knead.
To use, roll down to as thin as 1/8 inch to 1/4 inch. (It is harder to keep from cracking when it is very thin or too dry.) If some imperfections (crackling and such) do appear try smoothing your finger with shortening and rub the spot to smooth it out.