FONDANT
put on a happy face...
Really good recipes on line, I use the one from The Twisted Sifter
(click on the name) a really good info video.
Use the good stuff, it's worth every penny!
Plan on making the cakes too, but we'll see just what kind of time I'm looking at.
1 – 16 oz bag of marshmallows
1/2 cup crisco
3 tablespoons of water
Heat marshmallows with the water in a heavy sauce pan until melted. Stirring constantly. (if you are making a colored fondant, add your food color now and mix thoroughly)
(I'm adding this; use the microwave, and a large glass dish)
Remove from heat.
Add 1 to 2 cups of the powdered sugar and stir.
Grease your work area with a portion of the crisco and pour the hot marshmallow onto the work surface.
Grease your hands completely and add more powered sugar to the marshmallow and knead.
(CAUTION: the marshmallow will remain warm for some time. )
Alternate kneading in the powdered sugar and the crisco until both are gone.
Continue to work the fondant until it is smooth. The fondant should be smooth and pliable.
If the fondant is too “wet” add small amounts of powdered surgar until the desired consistancy is reached. If the fondant is too “dry” add small amounts of crisco or water until the fondant is the correct consistancy.
It is best to make the fondant the day before and refrigerate it to eliminate any sugar lumps that may exist. If you choose to do this, smear crisco over the fondant and cover in a plastic wrap and place in an air tight container or ziploc bag.
When you go to use it – you can microwave the fondant for about 10 to 15 seconds to soften it. This will make it easier to knead.
DO NOT use a food processor or kitchenaide mixer to do your kneading. It can ruin the consistancy of the fondant.
RECIPE FROM
The Twisted Sifter
Wedding, Birthday Custom Cakes
you just thought I was that smart, not really, if someone else is smarter, I will give them all the credit.
til next time
wild clover
*~*
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