To many people, even the pros, covering a cake in fondant icing is scary and avoided whatsoever costs. It has a gorgeous satin like finish that’s wanted by several Brides, but it is very hard to produce the conventional Fondant icing. So significantly so, that there are several organizations that are prepared to promote you their item for $6 per pound and up. Which will cover an 8-inch two-layer cake. In the event you do the numbers, you’ll quickly recognize that a three-tier cake will be a large headache and pricey. The worst thing about this problematic and expensive cake icing will be the fondant icing doesn’t taste excellent and is also typically peeled off the slice of cake, like an orange rind, and left around the plate. You will will need, 16 ounces white mini-marshmallows (use a great top quality brand), 2 to 5 tablespoons h2o,2 kilos icing sugar (please use C&H Cane Powdered Sugar for the best results), 1/2 cup Crisco shortening (you will be digging into it so place in a really easily accessed bow.
Melt marshmallows and two tablespoons of water in a microwave or double boiler. To microwave, place the bowl within the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 1/2 minutes total. Place 3/4 of the powdered sugar around the best of the melted marshmallow mix. Now grease your hands GENEROUSLY (palms, backs, and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture inside the middle. (By the way, this recipe is also excellent for your hands. When I’m done, they are baby soft.Start kneading like you would bread dough. You will immediately see why you have greased your hands. In the event you have children in the room they will either laugh at you or look at you with a questioning expression. You might even hear a muttered, “What are you doing?” Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking. If the mix is tearing easily, it really is to dry, so add water (about 1/2 tablespoon at a time and then knead it in).
It typically takes me about eight minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.It’s best if you can let it sit, double wrapped, overnight (but you are able to use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will will need to knead and maybe add a few more drops of h2o. Prepare the fondant icing for storing by coating it with a great layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as a lot air as possible. MM Fondant icing will hold really well inside the refrigerator for weeks. If I know that I have a cake to decorate, I typically make two (2) batches on a free night during the week so it is ready when I require it. Take advantage of the fact that this fondant icing can be ready well in advance.