Fondant? That’s the stuff you peel off a wedding cake, right? It’s that white, hard stuff that covers up the cake that doesn’t taste very good?
Before I first started decorating cakes, I really had no idea about what fondant was. I had heard Cake Boss talk about it, except he called it “fon-dawnt” (which has always annoyed me immensely!), and I knew that if I was going to be a wedding cake decorator, I would have to grow to love it, and I would have to find a brand that didn’t have a chalky, chemically taste to it.
I first worked only with Wilton fondant, but found that to be gross, to tear easily and to be better for sculpting figures. I then moved onto Satin Ice and found it to be tasty (as tasty as pliable sugar can be) and to cover cakes super easily. So, I never tried another brand. I know that many other brands exist, but I never felt the need to try them as I was satisfied with Satin Ice. That, and we went through fondant by the 10kg container and I didn’t have time to continue experimenting.
I had heard that you could make your own fondant, but under time restraints, I never took the time to look into it. Now, that we are not doing our cake business, and I have time, I did some research and learned how to make fondant from scratch! This version is made from marshmallows so it smells (and tastes) delicious! It also happens to be one of our most requested videos of all time! Every time we do a video involving fondant, we get asked for our own recipe. So finally . . . here it comes people . . . Enjoy!
450 grams mini marshmallows
1 kilograms icing sugar
1-2 teaspoon vanilla extract
2-5 tablespoons water
Place marshmallows in a microwave safe bowl and add 2 tablespoons of water. Melt in the microwave in 30 second intervals, until marshmallows are melted (around 2- 2.5 minutes). Add vanilla extract and stir. Grease inside of bowl and dough hook attachment of stand mixer. **If you do not have a stand mixer, you can do this by kneading the mixture by hand on a greased work surface.** Pour the marshmallows into the bowl, and add half of the icing sugar. Mix until mostly combined. Add 2 more tablespoons of water, and the remaining icing sugar. Mix on low until fondant is smooth. If the fondant is too dry, add more water one tablespoon at a time as needed. Remove from bowl and place on a greased work surface, knead into a bowl. Wrap in plastic covering and fondant can be stored in the fridge, or at room temperature. If placed into the fridge, it will be cold and may need to be microwaved for 10-15 seconds to make it pliable.
**As stated above, you can make this fondant without a stand mixer. Heavily grease your work surface and your hands, and knead in the first half of the icing sugar into the melted marshmallows. Be careful, as it’s hot! Once the icing sugar is mixed in, add the remaining amount, and continue to knead. Re-grease your hands and work surface as needed and add water to the fondant as needed.
You can colour this fondant using gel paste to get really rich, vibrant colours, or you can try using KoolAid or Jello powders as well. When I tried using the Jello powder, I found that the colours were too pastel, and tended to be a bit grainy looking (especially with the darker colours). The Jello powder definitely adds a delicious scent and taste to the fondant though!