Adventures in Fondant

Every year for the past 12 years I have baked and decorated a cake for my eldest daughter (my youngest has had this honor for 9 years).  I have always wanted to try working with fondant but there were a few obstacles to this.  First, the pre-made fondant was pricey, and not always safe for my nut-allergic daughter to eat.  Second, the fondant recipes seemed too fiddly and difficult.  Thirdly, the taste of fondant detracted from the beauty of the finished product.

Some time ago, I was searching for cake ideas and somebody had used what is called marshmallow fondant.  Apparently marshmallow fondant has all the properties of standard fondant, but with a better, sweeter taste and it was easier to make (many people have the ingredients in their cupboard).

Imagine my delight when I not only found a recipe for marshmallow fondant, but an instructional video for making it using the microwave and Kitchen Aid mixer, thus reducing the mess factor.

A few days before the party I mixed up a few batches of fondant then got to work.

For a first-timer entering the realm of fondant cakes, I couldn’t have been more pleased with how easy it was to work with (it’s about the consistency of fresh play-doh) and the finished result.

Fondant Cake

For those of you who haven’t tried fondant for fear that it is too hard, or too messy, try marshmallow fondant.  It was easier than I anticipated and the cleanup was actually easier than working with butter cream.  The finished result looks very professional.  The cake sat out for a few days (you don’t want to refrigerate after covering with fondant, it will sweat, then melt) and it still looked great!

(recipe and video: Marshmallow Fondant).

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