I♥cuppycakes!

How-to: Marshmallow Fondant (aka MMF)

Marshmallow fondant has been on my must make list for a long time.

I always knew I’d make it someday but to be honest I rarely decorate with fondant. I’m more of a Wilton 1M tip+frosting+sprinkles kind of cupcake decorator. I tell myself it’s because I don’t want to overdecorate my cupcakes so much that my taste testers won’t eat them. But if we’re gonna be real, fondant intimidates me. Much as I think the taste of fondant is yucky phooey I can’t deny that it makes it easier to sculpt beautiful cakes.

(I want to be like my favorite fondant cup/cake decorator, Anne Heap of Pink Cake Box, when I grow up.)

These past few days I’ve been brainstorming (I’m even having dreams about it! Obsessive much?) for my ThreadCakes entry. After pouring over all 200+ entries more times that I care to admit, fondant seems to be the medium of choice to create the t-shirt designs so I figured if I’m gonna use fondant I better come up with something that tastes good or I’ll be stuck with 48 cupcakes that no one will eat! (Did I really just say that? Blasphemy!)

Next step: Figure out what t-shirt I’m gonna choose. I have too many favorites!

Recipe from Fondant 101

Makes about 3 lbs of marshmallow fondant

INGREDIENTS

16 ounces white mini-marshmallows (I used Jet Puff)
2-5 tbsp water
2 lbs powdered sugar (I used C&H powdered sugar)
about 1/2 cup Crisco shortening, to grease hands and work surface

INSTRUCTIONS

Melt marshmallows and 2 tbsp of water in a microwave safe bowl. Put the bowl in the microwave for 30 second intervals (stir between intervals) for about 2-1/2 minutes until marshmallows are melted. Place 1 to 1-1/2 lbs of the powdered sugar on the top of the melted marshmallow mix.

Now grease your hands GENEROUSLY (palms and in between fingers), then heavily grease the surface you will be using and dump the bowl of marshmallow/sugar mixture in the middle.

Start kneading like you would bread dough. It will be VERY sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and surface when the fondant starts sticking. If the mix is tearing easily or it is to dry, add water (about 1/2 tablespoon at a time). Continue to knead and add water until there are no bits of powder sugar visible. It usually takes about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing.

[NOTES: I added about 1-1/2 tbsp of water]

Look at all that grease on my hands! Gross! HA!

Prepare the fondant for storing by coating it with a good layer of Crisco shortening, double wrap with saran wrap and then put in ziploc bag. Squeeze out as much air as possible. Let rest overnight for best results.

ENJOY!

Husband rating: A/A+
He is NOT a fan of fondant. I remember he refused to get a wedding cake that costs $$$$ if it tasted like playdoh. But he was happily surprised that the marshmallow fondant tasted pretty darn good!

Wifey rating: A+
Wow. I am SO impressed with the taste of MMF. I don’t think I’ll ever buy store bought fondant again! But man kneading the fondant really gives you a workout. I have a feeling my arms will be sore tomorrow. HA HA!