make wedding cake fondant
It's interesting:"I would like to congratulate Paul on his impeccable taste in choosing such a beautiful wife. And Linda, well done on saying “I do” to my mate Paul, because, let’s face it - that must have been hard."
If you've seen a wedding cake covered with fondant, you won't soon forget it. The surface is smooth and satiny. The fondant elegantly envelopes the cake's layers and neatly tucks beneath the base without a wrinkle. Professional cake decorators use fondant not only to cover the cake, but also to fashion additional details such as draping effects and floral items. But it isn't necessary to be a professional chef to create a delicious and beautiful fondant for your own cake.
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Things You'll Need
- Spoon
- Marshmallow creme
- Large bowl
- Sifter
- Powdered sugar
- Flavoring (optional)
- Plastic wrap
- Large zippered storage bag
- Paste food coloring (optional)
- Vegetable shortening
- Rolling pin
Instructions
1
Spoon the marshmallow creme into a large bowl, then sift and add the powdered sugar to the marshmallow creme. Add 1 cup of sugar at a time, stirring after each addition. Continue stirring until the mixture is thick and forms a ball on your spoon. (The general rule of thumb is to use 1 lb. marshmallow creme for every 2 lb. powdered sugar, but don't rely strictly on those measurements since humidity plays a large role in the results.)
2
Add flavorings at this time if desired. While you can use regular flavoring extracts in fondant, look instead for flavoring oils, such as Lorann. These provide the smoothest results. Use only a few drops of flavored oils since they are highly concentrated.
3
Stir the thick mixture until it is too difficult to continue, and then turn it out onto a clean surface that is sprinkled liberally with more powdered sugar. The fondant should hold its shape like a clay ball.
4
Knead the fondant, adding more sugar to the surface and to your hands as needed to prevent the fondant from sticking. After a few minutes of kneading, the fondant will become very pliant and smooth. Any powdered sugar lumps will dissolve, and the fondant will take on a satiny appearance.
5
Wrap the fondant completely in plastic wrap and place it in a large zippered storage bag, squeezing the air out before closing. Store the fondant at room temperature for at least 24 hours and for up to one week. By allowing it to rest, the powdered sugar is completely absorbed and the fondant becomes smooth and elastic.
6
Squeeze the fondant in the bag to soften, then remove and knead it until you are ready to roll it. If you want pure white fondant, there is no need to add anything further because the marshmallow creme is very white. If you want colored fondant, however, add paste food coloring, one small dab at a time, and knead the color into the fondant evenly.
7
Use vegetable shortening on your hands, the rolling surface and the rolling pin when you roll out the fondant. Roll to a thickness of one-fourth of an inch.
Tips &- Warnings
One batch of this fondant will cover a 12-inch layered cake of a height of 5 inches. Make additional batches at the same time if you will be covering more layers.
Add a couple of drops of food-grade glycerin for extra shine during the first kneading process.
Ice the layers with a thin coating of regular buttercream and smooth it out before placing the fondant on the top.
Consider buying a sample of commercial fondant to familiarize yourself with the correct consistency before making your own fondant.
Tags: powdered sugar, marshmallow creme, fondant will, wedding cake, cake fondantSource: www.ehow.com
