Marshmallow Fondant

This is a fabulous recipe! I absolutely love it and so does everyone else that eats it as well! So easy to make too…just get funny looks while you are making it like a small child playing in dough! Putting it int he fridge only helps to conserve it until you need it next but is very difficult to work with straight out of the fridge. It is very helpful to let it sit at room temperature for a while before trying to color it and work with it!! Thanks for sharing. Fabulous recipe!!!!


Ingredients:
16 ounces mini marshmallows
2 pounds powdered sugar
4 tablespoons water
shortening for greasing the bowl etc.
(This makes 3 lbs)

Instructions:
This method uses a strong stand mixer, like a kitchen-aid, but you can also knead the fondant by hand.

1. Put the marshmallows and water in a large microwave-safe bowl. Microwave on high for about 1 minute, until the marshmallows are all melted. The mixture will expand. Stir to incorporate.
2. Grease the dough hook and bowl of your mixer really well with shortening.
3. Put about 3/4 of the powdered sugar to the mixer bowl and add all of the melted marshmallows.
4. Mix on low speed for a few minutes then check the consistency of the fondant. It will probably still be a little sticky at this point. If it is, add some of the remaining powdered sugar and mix again for a minute or so. repeat this step until the fondant is firm and neither dry or sticky.
5.Turn out on to a clean, firm work surface and knead by hand just for a minute until there are no flecks of dry powdered sugar remaining. Wrap in cling wrap and let the fondant rest for at least 30 minutes before using.

French Buttercream Frosting

This buttercream is easy & great for icing cakes and writing on them. It gets hard when refrigerated, so you have to let it come to room temperature before serving. You Cannot make flowers with this recipe.

1 cup unsalted butter
1/2 cup shortening
2 cups confectioners sugar
1 teaspoon vanilla extract
1/4 teaspoon butter flavored extract
1/2 cup heavy cream
4 tablespoons all-purpose flour

Mix heavy cream and flour in a small bowl. Heat the mixture in the microwave for 45 seconds on high. Set aside to cool. In a mixing bowl, combine butter, shortening, confectioners sugar, vanilla & butter extract. Using an electric mixer, beat on low until combined & continue to beat on medium speed for 6-8 minutes. Then add the heavy cream mixture and beat on medium for another 10 minutes. (Mixture will appear soupy at first but will become fluffy).Yields: 2 cups

Easy French Buttercream Frosting

This is a delicious & Easy French Buttercream Frosting!

2/3 cups sugar
1/4 cup flour
1/4 teaspoon salt
3/4 cup milk
1 cup cold butter
1 teaspoon clear vanilla extract

Place sugar, flour and salt in a saucepan & mix thoroughly, stir in milk. Cook over medium heat and stir constantly until very thick. Remove from heat & pour into a medium mixing bowl. Cool to room temperature. Add 1/2 cup butter at a time (cut into several pieces) and beat at medium-high speed until smooth. Add vanilla & beat well. Chilll icing for a few minutes before decoating. Iced cake must be refrigerated until serving time.Tields: 2 cups

Stabilized Whipped Cream

1/2 pint (1 cup) heavy whipping cream
2 tbsp confectioners suger
2 tbsp Wilton Piping Gell
1/2 tsp clear vanilla extract

Combine whipping cream and sugar in a mixing bowl. Whip until soft peaks form. Add piping gel and vanilla then continue to whip until stiff peaks form. Do not overbeat. Yield: 1 1/2 to 2 cups

Fluffy Boiled Icing

Meringue: 3 tbsp Wilton Meringue powder mixed with 1/2 cup cold water
Syrup: 2 cups granulated sugar
1/4 cup corn syrup
1/2 cup water

Beat meringue powder and cold water until stiff, about 4 minutes. In a large microwave safe bowl, stir sugar, corn syrup and water. In microwave, bring syrup to a boil (approx 5 minutes). Cool slightly. Slowly add syrup to meringue mixture while beating on low. Beat on high for 4 minutes or until stiff and glossy. Yield: 8 cups

Confectioners' Sugar Glaze

1 1/4 cups confectioners sugar
3 tbsp milk
1/2 tsp clear vanilla extract

Stir milk into sugar. Add vanilla and mix well. Drizzle on dessert cakes, muffins and cookies. May be thickened by adding more confectioners sugar or thinned using more milk or other flavored liquids. Yield: 1/2 cup.
br> **** We also sell a 2 lb sleeve of royal icing for cookies that works great!! It decorates about 50-75 cookies depending on the size of your cookie. It's only $5.95. Be sure to visit our cookie shop.

Poured Cookie Icing

1 cup sifted confectioners sugar
2 tsp milk
2 tsp light corn syrup

Place sugar and milk in bowl and stir until until thoroughly mixed. Add corn syrup and mix well. This icing dries to a shiny, hard finish. Great to use for icing or to outline and fill in with tip 2 or 3. For filling in areas, used thinned icing (add small amounts of corn syrup until desired consistency is reached).
**** We also sell a 2 lb sleeve of royal icing for cookies that works great!! It decorates about 50-75 cookies depending on the size of your cookie. It's only $5.95. Be sure to visit our cookie shop.

How to Make Rolled Fondant

This icing is rolled out and used as a covering for a pound or fruit cake., which is traditionally first covered with a layer of marzipan to seal in flavor and moistness of the cake. A light layer of buttercream may also be used. Cakes covered with rolled fondant can be decorated with royal or buttercream icing.

***We also sell Satin Ice Rolled Fondant ready to use if you are pressed for time. Be sure to visit our Cake shop.



Rolled Fondant Recipe

1 Tbsp. unflavored gelatin
1/4 cup cold water
1/2 cup Glucose
1 Tbsp. Glycerin
2 Tbsps. solid vegetable shortening
2 lbs. confectioners sugar
2-3 drops liquid food color/flavoring, as desired

Combine gelatin and cold water, let stand until thick. Place gelatin mixture in top of double boiler & heat until dissolved. Add glucose and glycerin, mix well. Stir in shortening and just before completely melted, remove from heat. Mixture should cool until lukewarm.

Next, place 1 lb. confectioners sugar in a bowl and make a well. Pour the lukewarm gelatin mixture into the well and stir with a wooden spoon, mixing in sugar and adding more, a little at a time until stickiness disappears. Knead in remaining sugar, icing color and flavoring. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft add more sugar; if too stiff, add water a drop at a time.

Use fondant immediately or store in airtight container in refrigerator. When ready to use, bring to room temperature and knead again until soft. This recipe yields enough to cover a 10" X 3" high cake.

How to Apply Fondant

Determine the diameter of fondant you need to roll: Simply measure the diameter of the and add to the height of both sides. Example: for an 8" diameter cake that is 4" high: Add the diameter of 8" to the (two) sides of 4" each, which gives 16" total.

1.Prepare cake: Cover with buttercream icing
2. Knead: Work until it is an even pliable consistency. If fondant is sticky add a little confectioners' sugar. Also lightly dust work surface and rolling pin to prevent sticking.
3. Roll fondant to the correct size (diameter....see above). Use rolling pin, lifting and moving as you roll. Add more confectioners' sugar if needed.
4: Place on cake: Gently lift fondant with aid of rolling pin, or use support of both hands, be careful not to tear or separate it, and place it over the cake
5. Shape & trim: Here's where the Easy-Glide smoother comes in handy........it's better than your hands (heat might affect the fondant). Use the straight edge to mark fondant at base of cake & trim off excess with a sharp knife, or pizza cutter.
6. Smooth & shape: Use the Easy Glide smoother, or your hands if necessary. Begin in the middle and work outwards and down the sides. Smooth until it adheres evenly on top and all around. If an air bubble develops simply pop with a pin and resmooth that area.

More Tips: Generally cakes that are lower are easier to cover with rolled fondant. Single sized portions, such as petit fours are easiest of all. The most important thing of all is to prevent the fondant from sticking to the rolling surface [pin or table]. Lift and move several times when making it, and use confectioners' sugar when necessary.