Sweet Leaf

Finding Beauty through Baking ~by Susan Baxter-Peace

Fun with Fondant October 30, 2014

Now this is something I never thought I would say, ‘fun with fondant.’ Not because I don’t like working with it for design purposes, but because generally rolled fondant tastes terrible. And I’m big on not putting terrible tasting things on my tasty baking. For the most part I have been using marzipan for any decorative figures and cake coverings. It’s delicious, has minimal ingredients (if you get a good brand), and I have found it works just as well for modeling. But it is expensive, so not necessarily the economical choice for larger cake and decorating projects.

Cue my friend Yvonne at Ms. Adventures in Baking. She shared a recipe with me for a homemade fondant that uses marshmallows as the base, and it is amazing! Moment of confession, I have an addiction to those marshmallow peanut candies, and this tasted just like them. It was a bit of an issue with the leftover fondant, but I digress. This fondant was easy to make, easy to work with, cheaper than marzipan, not to mention cheaper than pre-made store-bought fondant and it was delicious. Win, win, win!

There is a bit of an issue with it in that marshmallows are not vegetarian, since they contain gelatin, so if you plan to try this fondant make sure your consumers are not vegetarian. I’ll have to keep looking into a homemade vegetarian option for fondant. Until then, I will stick with the marzipan for them.

I do need to practice with it a bit more, I ended up with some cracks, likely from it being dry, and there was a lot of bunching at the base of the cake, which made for a very thick layer of sugary sweet fondant on the outside edge of each cake slice. But practice makes perfect, and any leftovers will be given a good home 🙂

You can find the instructions for making marshmallow fondant here.

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