I wonder if anyone who has children over the age of ten knows that term. I only know it because of babysitting and such. The only days of the week that are s-days are also the only days of the week that are weekends. It makes sense, when you think about it. My S-Days this week were pretty busy, starting with my first SAT saturday morning. I sat. and I SATed. I was tested on simple enough topics, but the four and a half hours of sitting were torture. My brain was sufficiently fried by the end of it. After I finished, I started on this…
A fondant cake. Gasp! It was time consuming. It was disheartening. It was frustrating. It made my head hurt. It was worth it. After about five or six fondant cakes, I think I’ve finally got the hang of it. This one was a thousand times easier than any other that I have attempted. Yellow cake, chocolate frosting as filling, Magnolia’s Creamy Vanilla Frosting crumb coat, and Marshmallow fondant. The top is just extra sugar cookies from the rest of the order.
Fondant is one of the scariest things that any amateur baker can attempt. It either comes out beautifully or looks like a two year old’s play doh creation. With a little patience, it is also really simple to work with. I might even like it better than working with buttercream and piping designs. The first few times i worked with it, I didn’t let the fondant rest for a few hours double wrapped and it was much more difficult to work with. Letting it rest is important because it takes the clumps of confectioner’s sugar out, and also makes it less sticky.
Marshmallow Fondant (enough to cover a two tier 9″ cake)
1 bag of Jet Puffed Mini Marshmallows
2 lbs confectioners sugar (I always use a little less…probably more like 6-7 cups)
Lots of crisco
Put marshmallows into a large microwavable bowl, add about 2 tbsp water. Microwave on high at thirty second intervals, stirring in between each until marshmallows are melted.
Stir in half of the sugar.
Grease a clean countertop with crisco and pour sugar on top, turn out marshmallow sugar mixture onto counter and keep mixing in sugar until mixture is pliable. There will be small chunks of sugar, that’s okay. When you feel that the fondant is a good consistency (a little softer than play doh), knead it for another two minutes. If you want colored fondant, this a a good time to knead in the gel paste food coloring. Form fondant into a ball, and coat the ball in crisco. Wrap the ball tightly with saran wrap and place in a gallon sized ziplock bag, removing all excess air.
Let fondant sit for a good two hours, up to overnight.
After cake has been crumb coated with buttercream or other sturdy frosting, roll out fondant onto a cornstarch- sprinkled countertop. Don’t roll fondant any thinner than 1/8th of an inch or any thicker than 1/4 of an inch. For a nine inch cake, roll out a circle that is at least 15″ in diameter. To get the fondant to the cake, DO NOT FOLD IT!! Instead, roll it up around the rolling pin and quickly move it over to the cake. Roll it out over the cake starting at one edge, and smooth it all over with your hands. When sides are smooth, cut the excess fondant off using a pizza cutter. YAY!! YOU DID IT!
If you really did just attempt at your first fondant cake ever, congratulations! Now go take a nap