Friday, August 27, 2010

Fondant *shrieks*

I wanted to try something different to decorate the last chocolate cake I made. So, I decided to bite the bullet and try and make some fondant. But first I had to prepare the cake for this adventure.

So first, I had to cut the cake. I had baked it in a large rectangular pan, so I cut it right down the middle. I then made a vanilla buttercream frosting. Instead of using the same recipe I had before, I decided to try out a frosting that incorporated Crisco (something I've also never wanted to use before in baking).

The frosting recipe calls for (courtesy of
1 tsp. vanilla extract
3 cups confectioner's sugar
2 tbs. milk
1/2 cup butter
1/2 cup vegetable shortening

1. I creamed vegetable shortening and butter together in my mixer
2. Added vanilla
3. While mixing, slowly added confectioner's sugar (about 1/2 a cup at a time)
4. While mixing, added milk (instead of using 2 tablespoons milk, I used 1 tablespoon milk and 1 tablespoon whipping heavy cream)
5. I put it in the fridge per recipe recommendations

I iced the cake after cutting it to size and then put it in my freezer so that the buttercream would harden. It would make the cake a better mold for the fondant to fit over.

But which fondant recipe to follow?

This lady from The Twisted Sifter has an awesome make to make fondant, and it involves my kitenaid mixer. The fondant doesn't taste too horrible either! She explains that commercial fondant is usually not that tasty, but the stuff she makes is made with marshmallows... yum yum!

3 tablespoons water
1 bag small marshmallows (16oz)
1/2 cup crisco
2 pounds sifted powder sugar (I could only manage to sift about 1 cup of powdered sugar before my arm wanted to fall off, so I decided to not sift the rest... and I think it turned out really great!)

1. Put 1/2 cup crisco in mixer
2. Add 2 lbs powdered sugar
3. Put water in marshmallows and then put in microwave
4. Mix marshmallows (they should be melted) and put into kitchenaid
5. Mix everything together in kitchenaid using the dough hook
6. Almost everything should be mixed.
7. Put on kitchen counter dusted with lots of powdered sugar and start kneading like dough using powder sugar as needed to make it not sticky.
8. When the consistency is not too sticky cover it in saran wrap and set aside. If not using it for a while go ahead and put it in the refrigerator. When you need to use it again slowly warm it up in the microwave and it will soften.

I flattened the fondant on my counter with my rolling pin and lots of corn starch (I sprinkled the corn starch multiple times on the counter so that the fondant wouldn't stick.) I cut out little designs with an exacto blade and stuck them onto the cake by painting the backs of the designs with a mixture of water and corn starch. This was the was on the funnest parts.

This is the final creation! The cake tastes good, the frosting tastes good, and the fondant tastes like fondant. 3 yums.

1 comment:

  1. Such a beautiful cake! And it was nice and RICH! Mmmm... Ah, the memories. :)