Marshmallow Fondant Icing Recipe / MM Fondant Icing Recipe Recipe
Every year I decorate one of my Christmas cakes with fondant icing and
this time I made Marshmallow Fondant.... I got the recipe from Spicyana girl
Archana sometime back.... I adore her cake decorating skills and the beautiful cakes she makes.... so
once when she mentioned on FB that she uses homemade MM fondant, I asked her for the
recipe and she immediately sent it to me with the links and a lot of tips.... I got a chance
to try it at Christmas.... it is so smooth and pliable
and tastes great too.... Only thing is you have to knead it really well... In
Archana words “knead for some 10 minutes, in a stand mixer using the dough hook
and then knead for a good ten minutes or more by hand. Be sure to
liberally smear the hands and the hook with shortening. The longer you knead the
better and hand- kneading is the
most important part. Make the fondant the day before, and keep it in a ziploc
bag at room temperature. This "resting" part is also important. Also,
when you roll out the fondant, thinly smear the surface and rolling pin with
shortening”. I followed all these instructions and I got a perfect
fondant!!!.... Thank you so much dear for the recipe and the tips.... I know my
cake won’t come anywhere near as beautiful as your cakes, but I hope one day I will
able to :):) .....I made half amount of the fondant for one cake....
Marshmallow
Fondant Icing Recipe / MM Fondant Icing Recipe
Yields: 1 batch fondant icing
- Prep time: 60 min
- 16 ounces / 450gm white
- mini-marshmallows (use a good quality brand)
- 2 to 5 tablespoons water
- Approximately 2 pounds / 1 kg icing sugar / 8 cups powdered sugar
- 1/2 cup Crisco shortening (I used butter)
- Melt marshmallows and 2 tablespoons of water
- in a microwave or double boiler. To microwave, place the bowl in the microwave
for 30 seconds, open microwave and stir, back in microwave for 30 seconds more,
open microwave and stir again, and continue doing this until melted. It
usually takes about 2 1/2 minutes total.
Place 3/4 of the powdered sugar on the
top of the melted marshmallow mix.
Now grease your hands, then heavily
grease the counter you will be using and dump the bowl of marshmallow/sugar
mixture in the middle.
Start kneading like you would bread dough. Keep kneading;
it is sticky at this stage! Add the rest of the powdered sugar and knead some
more. Re-grease your hands and counter when the fondant starts sticking. (you can mix them with a stand mixer. Make sure you
grease the mixing bowl and dough hook attachment with shortening. Then, scrape
them into the mixing bowl with a greased (shortening) heat-proof spatula).
If the mix is tearing easily, it is too dry, so add water
(about 1/2 tablespoon at a time and then knead it in).It usually takes about 8
minutes to get a firm smooth elastic ball so that it will stretch without tearing
when you apply it to the cake. It is best if you can let it sit,
double wrapped.
Tint your fondant using gel colors and decorate your
cake.
Storage: Coat the fondant with a good layer of Crisco shortening,
wrap in a plastic wrap and then put it in a re-sealable or Ziploc bag. Squeeze
out as much air as possible. MM Fondant icing will hold very well in the
refrigerator for weeks. This fondant icing can be prepared well in advance.