2-5 tbsp. water
2 lb. powdered sugar
1/2 cup shortening
Melt marshmallows and 2 tbsp water in a microwave or double boiler. To microwave, place the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir, and continue doing this until melted. It usually takes about 2 1/2 minutes total.
Place 3/4 of the powdered sugar on the top of the melted marshmallow mix. Grease your hands GENEROUSLY, then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle.
Start kneading like you would bread dough. Add the rest of the powdered sugar and knead some more. Regrease your hands and counter when the fondant starts sticking. It the mix is tearing easily, it is too dry, so add water (about 1/2 tbsp at a time and then knead it in). It usually takes about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.
Prepare the fondant icing for storing by coating it with a good layer of shortening, wrap in plastic wrap and put in a Ziploc bag, getting as much air out as possible. This will store in the refrigerator for weeks.
Yields: 1 cake layer
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