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Wilton

Marshmallow Fondant Recipe

Ingredients

	16 ounces white mini marshmallows (use a good quality brand)
	2-5 tablespoons water
	2 lbs icing sugar (please use C&H Cane Powdered Sugar for the best results)
	1/2 cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)

Directions

Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted.
It usually takes about 2 ½ minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.
Now grease your hands GENEROUSLY - palms, backs and in between fingers, 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. You will immediately see why you have greased your hands.
Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more.
Re-grease your hands and counter when the fondant is sticking. If the mix is tearing easily, it is to dry, so add water (about ½ tablespoon at a time then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.
Its best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.
Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic- type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.
MM Fondant will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make 2 batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant can be prepared well in advance.

Chocolate Fondant

This icing is rolled out and used as a covering for a firm cake such as pound or fruit cake, which is traditionally first covered with a layer of marzipan to seal in flavor and moistness of the cake. A light layer of butter cream or apricot glaze may also be used. Cakes covered with rolled fondant can be decorated with Royal or Butter cream Icing.

Ingredients:

	White Ready-To-Use White Fondant (24 oz. package)
	1/2 cup light corn syrup
	Brown or Black Icing Colors (optional)
	14 oz. Dark Cocoa Candy Melts®*

*Brand confectionery coating

Melt Candy Melts® following package directions. Add corn syrup; stir to blend.

Turn out mixture onto waxed paper; let stand at room temperature to dry and harden several hours. Wrap well and store at room temperature until ready to continue with recipe.

Knead small portions of candy mixture until soft and pliable. Knead softened mixture into fondant until smooth and evenly colored.

If darker color is desired, knead in icing color.

How to tint and store fondant.

How to Color and Flavor:
The pure white color of Wilton Ready-To-Use Rolled Fondant Icing can be easily tinted any color using Wilton Icing Colors. Add icing color, a drop at a time and knead into icing until color is evenly blended.

Wilton Ready-To-Use Rolled Fondant Icing has a mellow flavor which can be enhanced using Wilton Butter Flavor, Clear Vanilla Extract, or Almond Extract. Knead flavor/extract into icing until well blended.

How to Prepare the Cake
Level cake, position on board cut to fit and fill layers as desired.

For a perfectly smooth fondant cake, the cake surface you cover must be perfectly smooth. Any imperfections on the cake surface will mirror itself on the rolled fondant. Ice cake smooth with a thin layer of butter cream icing, covering all holes and imperfections. Use the Butter cream Icing Recipe, Wilton Ready-To-Use Decorators Icing or Creamy White Icing Mix. Let Butter cream Icing set before covering with Rolled Fondant. One-layer cakes with a very even surface can be coated instead with apricot glaze.

To determine the diameter you need to roll fondant for covering the cake: measure opposite sides and top of cake across center; roll out fondant to that size, 1/4 inch thick. For example, an 8 inch, two-layer cake, with two sides each 4 inches, equals 16 inches diameter. For simple, accurate measuring, roll out the fondant on top of the Cake Dividing Wheel included in the Wilton Cake Dividing Set.

Covering the Cake with Rolled Fondant
Covering Large Rounds

How to Store Fondant-Covered Cake
Iced cake can be stored at room temperature for 2-3 days. Excess fondant can be stored 2 months in an airtight container. Do not refrigerate or freeze.

Cake Decorating Supplies

Couplers Icing Colors & Sets Decorating Tips Floral Collection Ready-To-Use White

Flower Making Set Rolled Fondant 24 oz.Pkg.

Pearl Dust™ Gum Paste Mix Wide Glide™ Rolling Pin Decorating Sets Primary Sugars

Silly Feet Cake 19 Count Party Stand Flower making Tips Ready-To-Use Fonda Roll & Cut Mat

and Treat Stand

Fondant Fondant Fondant Fondant Color Mist Sparkle Gel

Primary Colors Neon Colors Pastel Colors Natural Colors

Cake Display & Assembly Graceful Tiers Votive Candlelight Taper Candlelight

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Square or Round

Fondant Punch Ribbon Cutter Gum Paste Piping Gel Butter Crème Mix Fondant Smoother

Tool Set White Non PareilsCupcake Stand Cake Stand Castle Cake Set Disposable Bags

Icing Bags

See Wilton for all your General Cake Information at http://www.wilton.com

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