Issuu on Google+

Marshmallow Made Easy Fondant This is a great fondant recipe that is easy to make and use.

16 ounces white mini-marshmallows 2 to 5 tablespoons water 2 pounds powdered sugar 1/2 cup Crisco shortening (put this in a bowl so that you can easily dig into it)


Place marshmallows and 2 tablespoons of water in a microwave bowl and melt. Place the bowl in the microwave for 30 seconds, stir, place back in microwave for 20 seconds more, stir again. Continue doing this until marshmallows are melted. It usually takes about 2 – 2 1/2 minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallows. Grease your hands GENEROUSLY then grease the counter you will be using. Pour the marshmallow/sugar mixture in the middle. Knead like you would bread dough. Keep kneading! It will be very sticky at this stage! Add the remainder of the powdered sugar and knead some more. If your mix is tearing easily, it is too dry, so add water (about 1/2 tablespoon at a time and then knead it in). It is best to cover well and refrigerate overnight, but you may use it immediately. Make sure that your cake is completely cooled. Ice the top and sides of the cake with ¼ inch coating of butter cream icing. Add food coloring to your fondant. When you are ready to use the fondant icing, the first thing you need to do is decide what size you will need to roll your icing to. Sprinkle cornstarch on your counter to keep fondant from sticking. Shape your icing into approximately the same shape of your cake. Roll your icing about ½ inch thick. Next neatly roll the fondant up so that you can lift it without breaking. Place the fondant on the end of the cake and roll out. (You can roll the fondant on your rolling pin if you like.) Using a pizza cutter or sharp knife, gently trim the edges of the fondant. Decorate! Store your cake in a pastry box. Do NOT refrigerate!

The Roller Coaster

i October/November 2010 7

Roller Coaster7