I looove to bake. I’m not the greatest cook, but I take pride in my baking skills. I have gotten a little adventurous over time when it comes to the cake arena, and while watching one of the many cake decorating TV shows that are available on TV, I thought to myself “I can do that!” The hubs is always supportive in my baking endeavours because he wins no matter the outcome, it looks awful: he gets a sugary treat, it looks amazing: he gets a sugary treat. With the wonderful task of baking the cakes for all of our family events, I have had plenty of time to practice. So without further ado, here is my experience with fondant!
In order to have a smooth finish, level each layer of your cake getting rid of the mound that rises on top. (I do this with an extra long knife, they make actual cake leveling tools but I have not purchased one... yet. I do not recommend white cake, it’s too fluffy and has a hard time holding the weight of the fondant). You should have already completely iced your cake making the icing as smooth as possible, I like to use an extra long icing knife but a case knife will work just fine. The icing doesn’t have to be perfect, just smooth.
|My little sister's 21st birthday cake|
What you’ll need:
10 ½ oz bag of marshmallows (the little guys)
3 tablespoons of water
LOTS of powdered sugar (I don’t even attempt this without a 2 pound bag)
Large glass bowl
A rolling pin (anything but wooden)
A large work surface
Making the fondant:
In a large glass bowl, put the entire bag of marshmallows, drizzled with 3 tablespoons of water, in the microwave for 1 minute 30 seconds. (I have had the most success with a glass bowl, plastic takes more effort to clean. You’ll also have more success if you chose a bowl that has a smooth, seamless surface on the inside – easier to scrape).
Stir the melted marshmallows with a metal spoon until it’s all melted evenly. (Again I use a metal spoon for ease of clean up, I did this first with a wooden spoon…not.fun.)
*If you plan on making it a color, this is the stage you want to add it.(If you would like plain white fondant skip this section). Both the liquid food coloring drops and the bakers paste coloring works here, although my preference is the liquid drops (easier to mix in). There isn’t a science to this, add as much as you want to get the color you desire, if you add a lot of liquid coloring you may just need to add more powdered sugar later. You don’t need to add extra color to counter act the powdered sugar, believe it or not the mixture will retain this color even after the powdered sugar is added.
|Muffin's first birthday cake|
There are two different methods to getting this onto the cake:
1) Roll it up onto your rolling pin and then unroll it onto the cake. This works as long as you have a large enough rolling pin.
|Graduation cake: TA high school with a bridge going to BYU|
Water is what glues fondant to fondant. So cut ribbons, circles, and shape really (cookie cutters work well here) and dab a bit of water onto the backside to adhere it to the cake.