Fondant-enhanced cakes are visually stunning creations with a smooth, flawless finish that gives them a polished, professional appearance. The fondant provides a sleek, uniform surface, free of any imperfections, that can be shaped and colored to match any theme or design. It allows for intricate decorations, from elegant draping and sculpted figures to delicate flowers and patterns. Fondant can be tinted in vibrant colors, painted with edible paints, or adorned with edible glitter and pearls, creating a masterpiece that is as beautiful as it is delicious. The result is a cake that not only tastes wonderful but also serves as a centerpiece, making any occasion truly special. The following recipe does not align with any particular diet.
Ingredients:
- 1 package (16 ounces) mini marshmallows
- 2 to 5 tablespoons water
- 8 cups powdered sugar, plus extra for dusting
- Vegetable shortening (for greasing hands and surfaces)
Instructions:
- Melt Marshmallows: Place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave on high for 30 seconds, then stir. Repeat until the marshmallows are melted and smooth. (Approximately 2.5 minutes total)
- Mix in Sugar: Gradually add 6 of the 8 Cups of the powdered sugar, one cup at a time, and mix until the mixture becomes sticky and starts to come together.
- Knead: Grease your hands and the working surface with shortening. Turn the marshmallow mixture onto the greased surface and knead like dough. Continue to knead, adding more powdered sugar and shortening as needed, until the fondant is smooth and no longer sticky.
- Rest: Form the fondant into a ball, cover with a thin layer of shortening, wrap in plastic wrap, and let it rest for at least an hour.
Rolling Out Fondant:
- Prepare Surface: Dust your working surface and rolling pin with powdered sugar or cornstarch to prevent sticking. Cornstarch works well in areas with higher humidity, while powdered sugar tends to work better in dryer areas.
- Measure Cake: Measure the diameter of the cake and the side. your fondant diameter should be equal to side x2 + diameter (example if the diameter = 8″ and the side = 4″ then the fondant should be 16″ in diameter).
- Roll Fondant: Place the fondant ball on the prepared surface and roll it out evenly, turning it frequently to ensure even thickness. Aim for about 1/8 inch thickness.
Wrapping a Cake in Fondant:
Prepare Cake: Ensure your cake is cooled and has a layer of buttercream or ganache to help the fondant stick.
- Cover Cake:
- Place the rolling pin in the middle of the fondant and fold one half of the fondant over the rolling pin
- Gently lift the rolled-out fondant using the rolling pin or your hands.
- Drape it over the cake, placing the edge of the fondant at the bottom of the cake, continue draping the fondant over the cake.
- Using a fondant smoother, smooth the top of the cake. Then use your hands to smooth around the edge. Begin stretching and smoothing the fondant over the sides of the cake.
- Smooth and Trim:
- Use a fondant smoother or your hands to smooth the fondant, working from the top down to remove air bubbles and wrinkles.
- Trim the excess fondant at the base of the cake with a sharp knife or pizza cutter.
- Final Touches: Use the smoother to ensure the fondant is perfectly adhered and the surface is smooth.
Tips:
- If the fondant tears or cracks, you can patch it by mixing some of the extra scraps of fondant with a small amount of water, to make a pipable fondant mixture. Pipe over the cracked area, then smooth until it is flush with the rest of the fondant.
- For a clean finish, ensure the cake is level and the buttercream or ganache layer is smooth before applying the fondant.
Enjoy decorating your fondant-covered cake!