16 Monday Apr 2012
I’ve never worked with fondant before because I’m not a fan of the taste, but when I saw this adorable puppy I knew I had to throw my hat into the fondant ring. I’ve heard from a lot of people that marshmallow fondant tasted much better so I decided to go with that.
There are a variety of recipes out there, but I found this one to be the easiest to work with and the taste was great. When the cake was left out in the room and finally served, the richness of the chocolate cake and soft and sweet marshmallow fondant made a great combination! The key things to making and working with marshmallow fondant are that you want to have shortening nearby, that will help grease the fondant and allow you to manipulate it. Once you have made the marshmallow fondant, you will want to allow it to rest because the fondant is too warm to work with and decorate with it right off. You can choose not to use the corn syrup, but it does give the fondant some flexibility.
I am so pleased with the way this Puppy Dog came out. This was the first time I’ve ever tried anything with fondant and it was a labor of love by several of us the night before my daughter’s birthday party. I wont work with it often because I love butter-cream and piping, but I’m sure when it comes to her birthday cakes there will be a lot more fondant in our future! What little child wouldn’t love this puppy cake? I originally saw the picture of this puppy, in shades of blues, on Pinterest and had to hunt down the author/cake designer to find the book. The author wrote me back from England and within a week I had her book in my hands! This puppy would be my daughter’s birthday cake! 🙂
Links to the cake and butter-cream I used are listed below.
- 16 oz mini-marshmallows
- 1 Tbsp water
- 1 tsp corn syrup (optional)
- 1 tsp extract (optional) We used almond, but lemon and vanilla work well also
- 2 lb powdered sugar
Yields 3 lbs fondant
Place the marshmallows into a large, microwave-safe bowl and add water. Microwave until the marshmallows have softened up. This will take about 2 to 3 minutes, depending on your microwave.
Using a paper towel and some shortening, rub this on a wooden or plastic spoon to allow for easier stirring.
Add corn syrup and extract. Most of the marshmallows should be dissolved at this point. If you choose to color tint your fondant, you can go ahead and add your gel food coloring in now. This will save some time and muscle, rather than kneading it in!
Gradually, add the powdered sugar in to the marshmallow mixture. Continue stirring and adding the powdered sugar until you have used about 2/3 of the bag. Once it has become difficult to stir with a spoon stop adding the powdered sugar, you’re all set.
Carefully, as the mixture is very hot, place fondant onto a greased surface. Begin kneading the fondant and slowly add in more of the powdered sugar. Once the fondant stops absorbing the powdered sugar, you can stop kneading. You may not need to use the entire amount of powdered sugar.
Using a small amount of shortening, grease the outside of the fondant and place in a resealable plastic bag. You can also wrap it tightly with plastic wrap. Let the fondant rest in the refrigerator for several hours, although overnight is best.
Once you are ready to work with your fondant, make sure to grease your work surface and your hands with shortening. If your marshmallow fondant is too hard to roll out, put it in the microwave for a few seconds at a time until you can knead it. Make sure you only microwave it to the point that it has softened and do not melt the marshmallow fondant.
You can choose to knead in gel coloring at this point if you’d like, if you haven’t already done so before allowing it to rest.
Marshmallow fondant will keep for about a month if it is kept in an airtight container. If the fondant does not soften up in the microwave, it is no longer good.