Hello hypocrisy, have we met? No? Maybe?
Let me introduce you to a blogger named Alex who posted this in her first blog post ever:
If you’re looking for a blog on how to fully renovate your home with the stellar sander and hand saw that you picked up at Home Depot on the weekend, while simultaneously icing cupcakes with your homemade fondant that would make the bakery down the street jealous, then go somewhere else.
Guess who made fondant?
It’s funny what a trip out to the store to check out costs of fondant sheets will do for you when you’re planning a rainbow birthday party and need 6 different colours of fondant sheets.
That’s about approx $6 per sheet x 6 = $36 without taxes. For fondant.
So off to blogland I went to find out how to make fondant for the cookie icing cut outs I need to make.
I came across some awesome tutorials on how to DIY fondant from marshmallows from blogs such as Austin Wedding Blog, Cake Whiz, Iron Whisk and my favourite Keeping Up with the Kitchen Mom, because she wrote a blog post for moms like myself who are incompetent bakers, who need truly step by step photos of every single step. Especially how to put a giant rolled out piece of fondant on top of a cake without having it fall apart.
Here’s how my experiment went and what I/you need:
– 1 bag of marshmallows
– 1 bag of icing sugar
– flavouring (i.e. vanilla, lemon, etc. – this is optional and I didn’t add it in however it is important to note, if you want white fondant do NOT use regular vanilla flavouring as it will change the colour of your white fondant to cream – so use the clear vanilla)
– food colouring (I used Wilton Gel Icing colours)
– Crisco or a non-stick spray (I also didn’t use this until I realized I probably should have, as some recipes out there didn’t call for it)
The How To:
1) Microwave your marshmallows in a bowl mixed with approx 2 tablespoons of water. This will vary depending on your microwave. For me 50 seconds was enough.
2) Mix with a wooden spoon til you have a paste. I needed 6 colours so I made separated the melted marshmallows into 6 bowls.
3) Add in your food colouring and flavour of choice.
The reason it is better to add in your food colouring now is because kneading it into the marshmallow dough after it is made is a nightmare and way harder than dropping it in now.
Also, if you want a deep colour add more gel because when you add the icing sugar to the marshmallows it will lighten the colour (I am Canadian we spell color – colour – just in case you’re getting irritated with that).
This is especially noticeable with the “why can’t I make red not deep pink icing” insanity that plagues everyone.
4) Take some icing sugar and pour it into your melted marshmallow bowls. Begin to mix into a dough like consistency.
Add more sugar.
Repeat until you have a dough that feels like playdough.
The icing sugar is what will help create the mixture into a nice thick dough. So add slowly as you go. Do not dump in a psychotic amount of sugar at once and mix. It will be a tornado of icing sugar in the air.
The first one I did, the red colour, I made the mistake of kneading this outside the bowl before it was a thick enough dough and it just stuck to my hands like peanut butter and glue. I wound up wasting a lot of product because it wouldn’t come off my hands and made kneading frustrating as all hell. The crisco/non-stick spray is for your hands and surface area to ensure your product doesn’t stick to anything. Makes kneading easier.
With the subsequent colours, I mixed and kneaded the marshmallow mix in their bowls and only took it out when it was the consistency of playdough. I found this to be way easy then doing it outside the bowl and got the bowls done much faster. It will take awhile and you’ll probably be horrified at how much sugar you’ll need.
5) Wrap finished fondant in saran /plastic wrap and seal in an air tight container. Some websites suggested coating it in the Crisco before you wrap.
From what I’ve read this has a good shelf life so you can use it weeks down the line if you store it well. There’s a debate on whether or not it is ok to store it in the refrigerator because it causes condensation and beading on the fondant (which if you have the fondant on a cake or cupcakes already, the colours on your items as decor may melt and bleed into each other), but a lot of cake bakers on cake forums say don’t have a problem with it.
I haven’t tried it. If you have, please chime in. If do a fondant for the birthday cake and I’ll let you know how that goes.
And then you’re done. Rainbow coloured fondant.
This wasn’t hard, but I won’t sugar coat (oh that is just a bad pun) how time consuming the kneading part of it is.
This is probably because I am a novice kneader whereas expert bakers would probably be able to knead this and style it into a wedding cake by the time I’d be done mixing the blue colour.
So yes hypocrisy. I made fondant. Everyone has to grow up sometime.