You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Ok, now how cute is this little cupcake all dressed up for Halloween?!
- Thread starter mariadnoca
- Start date
Making your own with marshmallows is really easy! I've attached a Youtube.
The only problem I had was I kept using more and more powdered sugar on the counter surface to keep it from sticking.
WRONG! You need to use a bit of Crisco because too much powder will cause the fondant to tighten up and stiffen.
The whole process takes less than 10 minutes.
Bag of marshmallows
Water
powdered sugar
bit of Crisco
(you can add flavoring or not)
color to tint. I used the gel stuff.
http://www.youtube.com/watch?v=m344aukHKxM
The only problem I had was I kept using more and more powdered sugar on the counter surface to keep it from sticking.
WRONG! You need to use a bit of Crisco because too much powder will cause the fondant to tighten up and stiffen.
The whole process takes less than 10 minutes.
Bag of marshmallows
Water
powdered sugar
bit of Crisco
(you can add flavoring or not)
color to tint. I used the gel stuff.
http://www.youtube.com/watch?v=m344aukHKxM
I made white chocolate 'plastic' (white chocolate and corn syrup) over the weekend
so that I could make little ribbons/bows for some heart chocolates I made (recipe to follow soo), using recipes/instructions from The Whimsical Bakehouse Little Cakes cookbook. Although the plastic was easy to work w - I could NOT get the hang of making any of the ribbons/bows/ties - etc. I ended up throwing the plastic out. I'm very thankful I only made half the recipe.
so that I could make little ribbons/bows for some heart chocolates I made (recipe to follow soo), using recipes/instructions from The Whimsical Bakehouse Little Cakes cookbook. Although the plastic was easy to work w - I could NOT get the hang of making any of the ribbons/bows/ties - etc. I ended up throwing the plastic out. I'm very thankful I only made half the recipe.
Super easy to make - I started decorating sugar cookies with it too.
I roll the fondant super thin - cut out using cookie cutter - when warm cookies come out of the oven, I place the fondant on top - then use royal icing for details. I like the fondant on cookies more than cake. (Just a personal preference)
This recipe will keep at room temperature in a tupperware container for several weeks.
Marshmallow Fondant (MMF)
A very tasty alternative to buttercream icing or regular fondant.
16 oz white marshmallows
2 tb water
2 lb icing sugar (approx. 8 cups confectioners' or powdered sugar)
(DO NOT USE ALL OF THE SUGAR)
1. Melt marshmallows and water in a double boiler or microwave.
Heat until melted.
2. Place half of the sugar in a bowl. Make a well in the middle.
Pour melted marshmallow in and mix.
3. Add remaining sugar and continue kneading. (add more powedered sugar in tablespoons as you are kneading. Micture should not be sticky)
TIPS
---grease your hands and the bowl.
Also, let this stuff rest overnight.
It will be pretty stiff when you try to knead it again, but it can be microwaved for five to ten seconds (start off with 5) and it will soften right up and be perfect for rolling out and playing with.
Discard all the crusty residues.
TO USE
if fondant is too hard, place about 30 sec. in microwave. Dust work table with cornstarch, and knead for a couple of minutes.
Then roll as thin as you want with rolling pin dusted in cornstarch. To avoid it from sticking to your work surface, turn rolled dough frequently, and continue dusting with cornstarch until you have reached desired thinness.
To color: Separate small amounts of fondant & color with paste food colors to the desired tone. Knead until color is smooth and completely uniform.
Additions
add 2oz melted vanilla candy melts.
I roll the fondant super thin - cut out using cookie cutter - when warm cookies come out of the oven, I place the fondant on top - then use royal icing for details. I like the fondant on cookies more than cake. (Just a personal preference)
This recipe will keep at room temperature in a tupperware container for several weeks.
Marshmallow Fondant (MMF)
A very tasty alternative to buttercream icing or regular fondant.
16 oz white marshmallows
2 tb water
2 lb icing sugar (approx. 8 cups confectioners' or powdered sugar)
(DO NOT USE ALL OF THE SUGAR)
1. Melt marshmallows and water in a double boiler or microwave.
Heat until melted.
2. Place half of the sugar in a bowl. Make a well in the middle.
Pour melted marshmallow in and mix.
3. Add remaining sugar and continue kneading. (add more powedered sugar in tablespoons as you are kneading. Micture should not be sticky)
TIPS
---grease your hands and the bowl.
Also, let this stuff rest overnight.
It will be pretty stiff when you try to knead it again, but it can be microwaved for five to ten seconds (start off with 5) and it will soften right up and be perfect for rolling out and playing with.
Discard all the crusty residues.
TO USE
if fondant is too hard, place about 30 sec. in microwave. Dust work table with cornstarch, and knead for a couple of minutes.
Then roll as thin as you want with rolling pin dusted in cornstarch. To avoid it from sticking to your work surface, turn rolled dough frequently, and continue dusting with cornstarch until you have reached desired thinness.
To color: Separate small amounts of fondant & color with paste food colors to the desired tone. Knead until color is smooth and completely uniform.
Additions
add 2oz melted vanilla candy melts.
Thank you. I watched it (liked the music too!) and looks like a fun
project. Something the kids could get into... smearing Crisco on the table!! I think I'll use a bowl!
One question though - seems like I always have one question! How long do you wait before kneading the melted marshmallows so they're cool enough to handle, but yet not so cool as to become stiff? Looks like she took them right out of the microwave to knead, but that can't be right. Ouch.
Thanks everyone. I'll try this tomorrow and let you know how it goes.
project. Something the kids could get into... smearing Crisco on the table!! I think I'll use a bowl!
One question though - seems like I always have one question! How long do you wait before kneading the melted marshmallows so they're cool enough to handle, but yet not so cool as to become stiff? Looks like she took them right out of the microwave to knead, but that can't be right. Ouch.
Thanks everyone. I'll try this tomorrow and let you know how it goes.
You're so funny! Sorry, but...frozen strawberries pureed in the blender...
But, the marshmallows, dipped half in chocolate are really, really good!
http://recipes.egullet.org/recipes/r240.html
But, the marshmallows, dipped half in chocolate are really, really good!
http://recipes.egullet.org/recipes/r240.html
Dawn, I poured everything out on my counter and worked it there. I know it was less
than 10 minutes to finalize it. Poured over the powdered sugar, the melted marshmallow will cool faster. I don't recall that it got as hot as pure melted sugar.
Do use the Crisco on the counter though...that's where I made my mistake. It was sticking, so I kept putting more powdered sugar down and eventually it went from flexible to stiff. I was still able to tint, roll, and cover a cake, but it was more work than it should have been.
than 10 minutes to finalize it. Poured over the powdered sugar, the melted marshmallow will cool faster. I don't recall that it got as hot as pure melted sugar.
Do use the Crisco on the counter though...that's where I made my mistake. It was sticking, so I kept putting more powdered sugar down and eventually it went from flexible to stiff. I was still able to tint, roll, and cover a cake, but it was more work than it should have been.