The Sugar High Cakery

I have had a lot of requests asking how to make fondant. I use Marshmallow Fondant for my cakes. I think it is easier to make and work with, and the taste is better than traditional fondant. The trick here is use top shelf ingredients. Do not go for the generic marshmallows or shortening...and please use 100% cane sugar (read the ingredients label on the bag. If it says Beet Sugar, put it back on the shelf)



Marshmallow (MM) Fondant:

1 pound Mini Marshmallow
2 pounds Power Sugar, sifted (100% Pure Cane - Don't use Beet sugar)
2 tablespoons Water
Enough Vegetable Shortening to grease the counter and your hands

1. Put MMs and water into microwave safe bow. Heat on high for 1 minute. Stir and return to microwave for 1 minute. Remove and stir again. MM should be losing their shape. Return to microwave for another 30 seconds. Continue until the MM are "liquid" and there are no mini MM visible. This should happen after 2 minutes 30 seconds in the microwave.
2. The "fluff" will be hot so be careful. Add half of the powered sugar to the bowl and mix until just incorporated. Turn out on to a greased counter. Grease up your hands. Add half of the remaining sugar to the "blob" and begin kneading like bread dough. Continue to knead in more sugar as the dough becomes sticky. You will not need all of the sugar. I really can't tell you exactly how much because I make it by feel. Basically once the "dough" ball is not sticky and has a nice smooth look and feel, you are done.
3. Grease the outside of the fondant lightly with vegetable shortening and double wrap with plastic. Set on the counter to rest or refrigerate until needed. I have made MM fondant up to 2 weeks in advance. The fondant will absorb unsavory flavors from the refrigerator. If you store the fondant, be sure to double wrap and place in a zip-top bag. Do not place anything like onions, garlic, fresh herbs or anything that has a strong smell.
4. Color the fondant with gel colors if desired. The color will develop as it sits. So if you are not happy with the color at first, give it some time before you add more color to it. 
5. When you are ready to use it, roll it out on a heavily dusted counter (some people use corn starch for this, but my secret is powered sugar. I found that the cornstarch drys out the fondant and makes crack, where the powered sugar does not make that happen.)

I think thats it. Very simple to make, but makes the cake look fantastic. If there is anything I missed let me know. I have also thought about making a video of the process. If I do, I will post it for you.


CHEERS!