Tuesday, January 25, 2011


Yeah. So the cake story continues!

There was mention of fondant when talking with the friends. I've never made fondant in my life, and I personally have never had tasted fondant that did not need to be scraped off the cake before eating the rest of it. It was a challenge though, and why not?

And it's a good thing. Seeing the "buttercream" recipe from the Throwdown was horrible, fondant was my last chance at salvaging this cake.

I found a recipe on Allrecipes for Marshmallow Fondant. Now, I've never really thought about what Fondant is other than disgusting. (Wikipedia entry here: Fondant) But marshmallow was sure to make it better. At least in my mind.

The recipe seemed somewhat involved, but not too bad. Then I ran across the first comment of the recipe. Some brilliant woman used chilled marshmallow cream! This is what I was going to do.

Put the chilled marshmallow cream into my Pam'd mixer with paddle attachment, and poured some powdered sugar in. The mixer did all the work, and boy did it work. It started making noises and I was scared for my precious mixer! Luckily it went from powdery crumbs to solid ball of fondant. I took the fondant out of the bowl, mushed it into a ball, put it in saran wrap and froze it for about 30-40 minutes.

After being in the freezer, I littered the counter with powdered sugar and started rolling it out. (I watched some YouTube videos to figure out how to do this beforehand.)

The Big, Important Tips:
1) Roll out the fondant to be at least the diameter of your cake plus the sides.
2) Use your rolling pin to fold the fondant over and flip or roll over the cake.
3) Smooth the fondant up on the cake, not down. This will prevent ripping.

I was so happy with my first fondant attempt! It was actually tasty - but we'll see how it all tastes together with the rest of the cake.

...also, MMF = Marshmallow Fondant, if you haven't already guessed :)

1 comment:

  1. "Now, I've never really thought about what Fondant is other than disgusting."