Posts filed under ‘Cake4Kids’

Seven Tips for Working with Marshmallow Fondant

I bake for #Cake4Kids. This is a non-profit group that bakes birthday cakes for underserved children. You don’t have to be a professional baker to join. I wasn’t. It has been fun and rewarding to learn new skills. Right now, I am learning how to make fondant. I’ve tried it four times now. And I still have issues. I will keep at this until I am proficient and so that it doesn’t take me all day!

I used the marshmallow fondant recipe from Gemma at Bigger Bolder Baker. 

Gemma lists the following ingredients for her fondant  . . .

  • 10 ounces mini marshmallows
  • 2-3 Tbsp water (if it is humid use the 2 Tbsp)
  • 4 cups (1 pound) powdered sugar

I made these superhero toppers for cupcakes.

You basically put the marshmallows in a greased microwave-safe bowl. Cook for one minute and stir until all the lumps are smooth. You might need to add another 20-30 seconds.

I still need to learn more tips. But below are things I’ve learned to make working with fondant easier. None of these ideas are mind-blowing. But, hopefully, they will help you if you are new to this technique. Please, share what has worked for you.

I had fun makig these
bugs out of fondant for a #Cake4Kids group birthday party.

My Seven Tips

  1. Wear an apron. The first couple of times I did not use an apron when making fondant. Big mistake. I got powdered sugar and cocoa powder all over my shirt. It is so much easier to wash my apron than have to change AND wash my shirt. (I used cocoa powder twice when making black fondant.)
  2. Get parchment paper. Even though many recipes said I could use the counter or cutting board to knead and roll the fondant, the fondant stuck every time. Parchment paper is what I had the best success with.
  3. Tape down the paper. I am new to this fondant making, and maybe there is a better way to keep the parchment paper from slipping. Until I taped down the sides, the paper would not stay flat and in place. I even reverse rolled the paper to get the curl out; it didn’t make that much of a difference.
  4. Grease well. Grease the bowl, spatula, hands, and really anything that comes into contact with the fondant. Crisco was suggested. Once I used a flavored olive oil (Blood orange) because I wanted to fill the cupcake with orange curd.
  5. Use marshmallow crème. The last time I made fondant, I ran out of marshmallows because I couldn’t get my fondant the correct grey. I ended up putting in too much coloring. It turned brown; I’ve no idea how I did that. So I wanted to start over and all I had was marshmallow crème. It worked just fine.
  6. Mix in the bowl. Per the typical instructions, I put 3/4ths of the powdered super into the melted marshmallow mixture until it bound together. Then I poured it onto the parchment-covered counter and kneaded in the rest of the sugar. The problem is every time it was a sticky mess. This last time I made fondant, I watched a video where you mixed all of it in the bowl. I still had some difficulty, but I liked this method better. I hate getting icky-gooey-sticky. I will try this a couple more times and then see what I think.
  7. Store leftovers properly. Roll your fondant into a ball or log and coat with white vegetable shortening. Wrap it with plastic wrap. Then store it in an airtight container or ziplock bags. Keep on a shelf or cupboard away from direct sunlight.

Your Turn . . .  Please, share your fondant making tips. . . . Is there any tip from above that you’ll try? . . . Do you have any questions?

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