Marshmallow Fondant Cake

Many people may have heard that (typically) fondant does not taste good.  I myself have never had it, so I couldn’t tell you.  I can tell you, however, that Marshmallow Fondant or, MMF, is quite tasty.  It is also pretty simple to make.

You need:

1 16oz bag of mini marshmallows

6oz of semi-sweet chocolate chips *For Dark Colors*

6oz of white chocolate chips (if you want chocolate fondant, but not dark)

3 Tablespoons clear corn syrup *For Dark Colors or Chocolate*

1 32oz bag powdered sugar

1/4 cup or more of shortening

First, grease the crap out of a large microwave safe bowl, pour in the marshmallows and microwave in 30 second intervals until they’re melted, about 1.5 minutes.  At this point, if you’re going the dark color route (or the white chocolate route), you add in the chocolate chips and stir until they’re melted.  You may need to microwave it a little more.  Keep stirring until all the marshmallows and chocolate are melted.  Add clear corn syrup at this point to keep the fondant from getting too stiff with the chocolate.  If you like, you can also add food coloring if you need a specific color, or you can add it later.

Then, stir in about half a bag of powdered sugar with a wooden spoon literally dunked in shortening.  Add the rest of the powdered sugar gradually until you have a thick dough.  Turn the marshmallow goo out onto a powdered sugar dusted counter top and begin kneading.  I suggest greasing your hands with shortening for this part; it does seem to help with the stickiness.  Once you reach a good consistency (think stretchy, but not weak or super sticky), form it into a ball and slather with more shortening.  Wrap it in plastic wrap and let it cool to room temperature before you roll it out or leave it on the counter in an air-tight container until the next day.  DO NOT REFRIDGERATE.  It will harden way too much!  Plus, condensation is the enemy of MMF!

If you go to use the fondant the next day, you may need to microwave it a little in order to achieve the right consistency again.  Do it for about ten seconds and then knead it out again.  At this point, you can add color if you didn’t already.  To add color, use a toothpick to apply the desired amount into the fondant and then knead away until the color is even, or go for a marbled look.

Pretty messy and sticky, but definitely tasty and relatively simple to make. The first time I used MMF, I was surprised at how easy it was.  The only problem I had was that I left it a bit thick when I put it on the cake, which I have since been more cautious about when I roll it out.  I made a two-tier chocolate chunk birthday cake with strawberry filling for a coworker of my husband’s.  It turned out quite well!  I did an 8″ and a 6″ tier, crumb coated with chocolate buttercream frosting.  I rolled out my fondant and added another coat of frosting, which I tried my best to make completely smooth, right before I covered the layers so the fondant would adhere to the frosting better.  Once again I visited the University of YouTube to learn the best ways to cover a round cake with fondant and the best way to wrap a strip of fondant around the top tier for the bow.  Ultimately, it turned out really well, especially for my first fondant cake.  I’d love to eventually take a fondant class to learn more techniques, including how to make a proper bow or flowers. Check out the cake!

Fondant Cake 1Fondant Cake 2

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