another one? This weeks cake....

Where I reside, we - the ladies auxiliary - has an annual bake sale. It generates much needed funds. My contribution is a butterfly cake, a fish cake, and honey-nut walnut breakfast loaves. My cakes will not be near the 'chelle' cakes.

Remote - to purchase foundant, I would have to travel 3 hours one way- yikers!!

You can make your own fondant, trax. You use marshmallows in it is all I remember. I will definitely try that next time because the purchased stuff is yucky.

Marshmallows, powdered sugar and butter.........thats it

I use marshamellows, (the little ones) crisco, powdered sugar, 2 teaspoons of vanilla and ... thats it I think.. LOL

its marshmellow fondant, my kids LOVE it.

and I bet your cakes are great! I'd love to see them!!

Now I have to fiqure out how to make a hybiscus flower.... LOL

Chelle..could you pm me the fondant recipe and amounts ? I would love to make my own instead of having to pay out the wazoo for fondant. Is the finished fondant hard to work with or sticky and hard to handle? Any tips?

I thought it was easy to work with, way easier than I was expecting. If I can do it, anyone can.

I've been scared of fondant. Plus I tasted some once and hated it. You guys should post the marshmallow recipes. I may work up my nerve and go for it. Our next round of birthdays start in June.

Very easy to work with. my first problem was with the reeces cake. BUT, I didnt have alot of fondant, was trying to roll it too thin, AND IT was raining, plus, I was covering a complete void. nothing there to support it at all.

My kids say this tastes like the middle of an oreo.

I got this off a website. its pretty much the one I have been using.

8 Cups of Mini Marshmellows
3 TBS of Water
1 TBS of Flavor
9 Cups (ish) Powdered Sugar Sifted
2 ish Heaping TBS of Shortening + whatever you’ll use to grease your work space

Directions (in this order too):

1. Grease Bowl and Dough Hook of Kitchen Aid
2. Sift 9 Cups of Powdered Sugar in a separate Mixing Bowl (found out this IS VERY important)
3. Put marshmellows, Water, Flavor, Shortening in microwave safe bowl
4. Heat up marshmellow mixture in 30 second zaps, Pull out, Stir, Keep heating until the marshmellows are almost Melted, it will look soupy with some lumps
5. Scoop 6 Cups of PS in Kitchen Aid. (all the while the marshmellows are sorta cooling down–but don’t let them cool completely) Make a well in the powdered sugar with the measuring cup
6. Pour Marshmellow Mixture into PS well, it’s going to spread out and cover all the PS basically, but it helps for it to be in the middle of the PS.
7. Put 1 More Cup of PS on top of MM’s
8. Kitchenaid/sunbeam first setting, once the PS is mostly incorporated Put on the next setting (I used 2), let it run for a while, you’ll notice there is PS on the sides of the bowl, that’s fine, leave it there, try and refrain from scraping it down
You’ll notice it will start to creep up on the dough hook, if its not doing this yet, start adding the PS 1/2 cup at a time until it does (I didn’t let it fully creep up, once it started is when I moved to the next step).
10. Touch the mixture, if its goo and sticking to your finger completely, add 1/4 of PS, if its slightly sticky, then you’re ready for the next part
11. Prepare a portion of your counter (or where ever you hand knead stuff), Bring your sifted PS left over in your separate bowl where you can get to it easily, Shortening on the area where you’ll knead, dump out Mixture and if you need to scrape the bowl. Grease your hands up
12. Add more ps like 1/8 of a cup at a time if it appears to be falling under its own weigh–the perfect MMF should be able to hold its weight a little even at this stage– hand knead, add more PS if you need to, you will end up with a thick dough. Like if you were making bread, but a little denser.

13. cover the ball in grease, wrap in saran wrap, and put it in a gallon ziplock bag. let it sit overnight or at least 8 hours.



before I take it out of the mixer, I make sure that its pretty ... stiff. it wont hold its own shape, it will fall back down, but its in no way liqued, it plops on the counter when you scrape it out.
When done kneading, it should sorta hold its shape, but still will fall this gets better after it sits for the rest period.

to make fiqures I mix fondant and gumpaste. sometimes more gumpaste, sometimes more fondant. depending on how hard I want it to dry, or how easy I want it to be to shape. also, thicker things, like the tool box, I knew it would hold its shape, but would crack if it was mostly gumpaste, so it was 60/40-65/35 ish fondant. where as the docks/signs were 50/50 if not 55/45 or 60/40 gumpaste.

does that make sense?

if you dont have a kitchian aid or sunbeam counter mixer let me know, I will get you a differnt recipe that doesnt require a mixer, just more kneading time.

always keep crisco on your hands. ALWAYS. and I am a cheapo. I always buy the store brand. except in crisco. for my butter cream, and my fondant, I have found it breaks down too easy, and isnt as thick as the real stuff.

oh and letting it set is the KEY!!

if you find that its not as elasticy as you want, add some corn syrup while you are working it. or add it more powdered sugar.

the stuff I made for hoovers cake came from the fondant I had made weeks before for the other cake. and some of that fondant came from some I had made a few months before.

just wrap it up tight after you grease the ball and it will stay good for a while. or till your kids find it and eat it all...

Well, I don't have a stand mixer. Not enough counter room (or money). Shoot. But I think I could knead it myself. I like to knead bread dough.

NO, you can't really Knead it, too sticky and ALOT of powdered sugar, but a regular mixer on low would work I used a hand mixer once, it worked. I have a kitchenaid, it does help, but any mixer would work.

this person doesnt use a mixer.. try it and see of course just use normal minis if you want to- but i thought her colors were a good idea.. getting a base when making a darker color would be nice.

just started making my own marshmallow fondant using one of the recipes I found on CC While buying mini-marshmallows I saw the multicolored minis and thought that would create a tan base color for my darker browns and blacks. Well it worked! It made almost a light flesh color, very exciting. So then I took it a step further and separated the mini-marshmallows into pink and orange, and yellow and green. I got a great pink fondant which is a great base to create true reds, and the yellow and green marshmallows made a nice light green fondant. The light green fondant will be a great starting point for those brighter teals and darker green colors. I hope this helps someone else, I’ve very excited about it, I’m sure it’s written somewhere on this site(since so far I have found everything I could ever need here) but anyhow, sorry if I stepped on anyones toes for discovering this after them, but it’s all good, and fun! Have a great day and message me if you have any questions.
I used Walmart store brand multi-colored mini-marshmallows. I say the flavor on all 3 colors is about the same, slightly fruity. I asked my family to test the flavor and tell me what they thought it tasted like; I had someone else say it tastes kinda like Juicy Fruit gum, and someone else said Fruit Loops. I suggest making a small batch and judging for yourself. I must say I think it’s very tasty
Last night I made a batch with strawberry heart marshmallows(available mainly during Valentine’s day so stock up), and it came out excellent. The flavor was great and it had a beautiful light pink color.


Ingredients
Marshmallow Fondant
4c. mini-marshmallows
4c. powdered sugar
2-4T water
crisco
Instructions
Microwave the mini-marshmallows with 2T water 30 seconds at a time till melted.
Add 3c. powdered sugar to melted marshmallows stir in
Add last cup of sugar, stir and then turn out onto a crisco greased surface, make sure your hands are well greased too and knead until it is smooth and shiney.
If it gets sticky grease your hands again and keep kneading, if it seems too dry or hard add another tablespoon of water.
With this recipe I have cut it in half for smaller batches, and have multiplied it, it seems to work great and looks good on a cake. Check out my pics and you’ll get a chance to see, I’m new at this and have recently discovered fondant and it’s wonderfulness

That looks completely doable. And I like the idea of the fondant tasting like oreo insides. I like that taste!

I don't have a mixer, I DID knead it by hand and it worked just fine, just keep yours hands all crisco'ed up.

after I have made a cake, my arthritis is KILLING me, but myhands are SOOOO soft. LOL

crisco is a wondeful lotion.