A few friends have asked me for an introductory guide on how to make inexpensive, good-tasting fondant at home. I thought I would give it a shot. I will make it clear that I have only bought fondant at the store once. And that was my very first fondant attempt back in 2012. My nephew who loves anything sweet took a bite of it and spitted out, "Ewww, it's gross!" I never went back to those fondant. EVER! I'd hear about good, excellent quality fondant online, but it also comes with a high price tag. Maybe one of these days I can justify the need to try it, but for right now, I am content with my fondant recipe that I have perfected over the years. First, let's be honest, fondant is not the best stuff on a cake. No one orders a cake because they cannot wait to try those fondant figurines. However, the creations that can be made using fondant is limitless, which is one of the reasons why I became addicted to cake decorating. There are so much you can do with fondant decorations--more than what buttercream can ever offer (in my opinion). I find that fondant works best for me to achieve the look that I want for most of my cakes. Of course, it is very time-consuming, but to me worth every minute once I see that beautiful end product. I have tried a few homemade methods, and found that homemade marshmallows fondant is the easiest and most inexpensive way to go. With some tricks, you can make fondant taste a little "less yucky" or to my kids, "a lot more," because they are now drooling over the fondant decorations on my cakes every time. And with a living proof, one of my friends' constructive feedback on a recent cake I made for her was, "I hated fondant, but yours tastes amazing!" Here are the steps of making marshmallow fondant at home: Some special notes:
Homemade Marshmallows Fondant Recipe Make: about 1.5 lb Total time: 15 minutes Ingredients 1 lb bag of mini white marshmallows (any brand) 7-8 cups of powder sugar, more for dusting 1 tablespoon of hot water 2 teaspoons of salt 2 teaspoons of lemon juice 1 teaspoon of vanilla extract Vegetable shortening 1/4 cup of salted butter (optional) Food coloring (optional) Instructions
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This website uses marketing and tracking technologies. Opting out of this will opt you out of all cookies, except for those needed to run the website. Note that some products may not work as well without tracking cookies. Opt Out of CookiesAboutTristina TiepNhu Nguyen is a pharmacist by weekday and a baker by weekend. She is also a wife and a mother of two children. Free Cake Tutorials!Sign up for my newsletter and you will be the first to know about my new recipes and cake tutorials!
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