I need to do a bit of explaining here, if not for you, at least for myself. Ok, so here is a fondant recipe. I’ve been getting requests for the same since ages. Most of the time I replied back saying I havent tried it yet, may be in future. Honestly I never planned to post it also. I’m not a big fondant fan! I did try my hand at it, got some info from people who use it, but somehow it didnt seem like something that I enjoy. First of all, I dont like the taste of it, then I dont like using artificial food colourings or flavourings. In the past I’ve used it occasionally, but these days I try my best to avoid it.
Also whenever I see a fondant cake, I’m not able to enjoy it as a food item. I tend to admire it as an art form and want to preserve it, rather than something I can just put my hands on and eat. You got the picture right? So one way or the other, I made up excuses to keep myself away from fondant. If you are wondering whether I had any mind boggling revelation to change my opinion, nope, I didnt. Apart from me being a walking talking box of contradictions (yes, I may think I’m like Mother Theresa in one minute and the very next minute, I may feel like I’m the most selfish person in the world) this is one of the things that I did for “Love”.
Yes, Love makes you do things that you’ll never do otherwise. I’m not talking about Jose here, I’m talking about “YOU”. I dont know how to say this without being a bit emotional or even a bit dramatic… Many a times the mails and comments you send my way, brought me tears of joy! Your confidence and belief in me overwhelms me at times and I even wonder whether I deserve it! So this is a small token of love for “YOU”, from my side.
So I thought during this festive season, when Love is all around you, I’ll keep aside my theories and reservations about fondant, and make it to share with you. I did pretty basic things, nothing over the top. Also I tried to use it as cupcake toppers rather than to cover a whole cake, so the taste of fondant wouldn’t dominate. If you havent tried making fondant yet, you can give it a try and see for yourself whether you prefer it or not. Like Jose always reminds me, dont be afraid of trying new things, even if you fail at it miserably, you’ll always learn something new from the experience :)
Though I’m not yet completely sold on the idea of fondant yet, I guess I’m ok with small doses here and there once in a while, may be like these cupcake toppers. I do agree on one thing, fondant cakes are definitely eye candy!
Btw, did you like the cupcake stand in the photo? That was gifted to me by my dear friend Sonia. Also I was introduced to fondant by Sonia’s mom – Ida aunty. I troubled aunty with all sorts of questions about fondant and she patiently explained it to me. A big thank you to both of you :)
Recipe adapted from here
Please watch this video if you are making fondant for the the first time.
- White mini marshmallow – 4 cups / 8 oz / 225 gms
- Icing Sugar – 4 cups
- Water – 1 tbsp
- Vegetable Shortening / Butter – 1 tbsp
- Vanilla essence – ½ tsp (optional)
- Place the marshmallows, water and vanilla essence (if using) in a large microwave-safe bowl, and microwave on High for 1 minute to start melting the marshmallows. Stir until the mixture is smooth. Gradually add the icing sugar, one cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
- Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners’ sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
- Form the fondant into a ball, wrap it tightly in plastic wrap, and allow to rest it for an hour or so. To use, roll it out onto a flat surface dusted with confectioners’ sugar. Cut or shape as per your requirements.
- Colouring the fondant
- I used Wilton food colours. I added the colours in the end. Initially the colours will create a marbled effect. Roll out the coloured fondant several times to ensure uniform distribution of the colour.
- Once the fondant is shaped, leave it out for sometime to dry it. Once it’s dried completely, you can store the shapes in an airtight container.
- Make sure you the toppers are dried completely before placing it on the cake or cupcake.
If you do not have a large micro safe bowl, melt the marshmallows in a small bowl and transfer to a large bowl and add sugar. In this case, make sure you grease the bowl in which you are melting the marshmallows.
Please check out here and here to see step by step pics of making fondant shapes.
Make sure that the sugar is incorporated completely. You need 4 cups of sugar for the above qty. Please watch the video carefully to see how it’s done. I didnt use the whole qty of sugar, so my toppings became a bit glossy and sticky after placing it on the cupcakes.
Tightly wrap the unused fondant in a cling film and store at room temp for 1-2 weeks. You can refrigerate it for 3-4 months. Bring the refrigerated fondant to room temp and knead again before using it.
I think the above qty should be enough to make 40-50 toppers. Again this depends on your design. I havent used this to cover a cake, but I think this qty is enough to cover an 7 or 8 inch cake.
I stored the decorated cupcakes @ room temp for 2 days.