The words "fondant-covered cake" cause many people to rethink ordering one because of the unpleasant taste, but you don't have to experience bad-tasting fondant. The only problem you may have is how to avoid eating it yourself before applying it to your cake or pressing it into candy molds. You may find yourself keeping a bag of the fondant in your refrigerator to be able eat a piece like candy when your sweet tooth craves a fix.
Things You'll Need
- 2 tbsp. shortening
- 16 oz. minimarshmallows
- 1 tsp. clear Wilton vanilla flavoring
- 1 tsp. clear McCormick vanilla flavoring
- 1 tsp. clear Happy Home vanilla flavoring
- 1 tsp. clear butter flavoring
- 2 tbsp. glucose
- 2 tbsp. clear corn syrup
- 2 lb. confectionery sugar
- 2 cups white chocolate chips
Grease the inside of a large bowl with 2 tbsp. shortening. Pour the minimarshmallows into the bowl, and microwave for 30 seconds. Open the microwave, remove the bowl and stir the marshmallows. If not completely melted, return the marshmallows to the microwave for another 30 seconds. Continue this procedure until the marshmallows have melted, but do not overcook them.
Add 1 tsp. each of clear Wilton vanilla, clear McCormick vanilla, clear Happy Home vanilla and clear butter flavoring. Mix in 2 tbsp. each of glucose, clear corn syrup and water, plus 1 lb. confectionery sugar into the melted marshmallows. Stir until well blended. The combination of these vanilla flavorings creates a distinct flavor, but you may substitute other clear vanilla flavorings in the recipe.
Place 2 cups white chocolate in a covered microwavable bowl. Melt the white chocolate in the microwave for 50 seconds. Carefully remove the bowl from the microwave, and lift off the cover. Stir the white chocolate chips to see if they're fully melted. If not, return the covered bowl to the microwave for 30 seconds, remove and re-stir the chips. Continue this procedure until the white chocolate is melted. Do not overcook the white chocolate.
Stir the melted white chocolate chips into the fondant mixture until well blended.
Slowly add the remaining 1 lb. confectionery sugar. The stirring will become harder, and you may have to knead the fondant with your hands. Keep your hands greased with shortening while kneading the fondant to keep it from sticking.
Knead the fondant on wax paper or a greased surface until smooth and elastic. If the fondant becomes too dry, add 1 tsp. water at time to soften the fondant. If the fondant is too soft or gooey, add a little confectionery sugar.
Allow the fondant to ripen by storing in an air-tight container for at least 24 hours. This ripening stage allows the flavors to blend. Zip-close plastic bags allow you to compress the bag and push out excess air before sealing, which keeps the fondant from drying out.
- Photo Credit cake image by cherie from Fotolia.com plat algerien image by Emmanuelle Combaud from Fotolia.com
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