When I started making cakes I was motivated by one thing, cost. I am not buying something that I can make. Cakes are one thing that I can do to cut down on the horrendous cost of my child’s birthday. Besides I do love a good DIY challenge…
I really love the look of these new fondant cakes, but dislike the taste and the ridiculous cost of bagged fondant.
I found this recipe for marshmallow fondant about 2 years ago. It is pretty amazing. It tastes just like marshmallows and is way cheaper to make.
My variation of the above recipe:
- 8 cups, not packed, miniature marshmallows
- 8 cups or 2kg bag of icing sugar
- 4 tbsp water
- Vegetable shortening
- Ziploc bags that you have greased with vegetable shortening
If you want to use a microwave to melt the marshmallows, refer to the link above. I use a stove to prepare the fondant.
- Put marshmallows and water into a deep pot over low heat constantly stirring until the mixture is smooth and melted. Remove from heat.
- Stir in the icing sugar into the marshmallow mix, one cup at a time, until you feel like the mixture is tough to stir. This usually happens to me after the fourth or fifth cup that I’ve added.
- Put a cup of icing sugar on the work surface and scrape/pour out your mixture from your pot on top of the icing sugar. Knead the fondant over the pile of icing sugar. Keep adding icing sugar to the fondant by pouring the cups of icing sugar on the work surface and moving the fondant over top of the icing sugar, then knead the fondant on top of the icing sugar. **You cannot work the icing sugar into the fondant, like you would work flour into dough. This means pouring the icing sugar on top of the fondant and folding the fondant over to enclose the icing sugar and then kneading. This method will cause the icing sugar to pouf out all over the place, which will make a giant mess. I know because I’ve done it!**
- Continue to add icing sugar to the fondant until it is stiff enough for you to lift it up and it will hold its shape, while still being flexible and supple. If you lift it up and the gravity causes it to ooze down immediately, then you know that you have to add more icing sugar.
- Before you add colour, this recipe makes enough fondant to cover a 9″ double layered cake, plus cut out decorations such as stars or polka dots. So plan carefully. Separate half the fondant for the cake and the other half for decorations.
- To add colour, cover your hands in vegetable shortening. Add enough gel food colouring to the desired shade and knead in. It’s important to use gel food colouring in the small round pot containers, not liquid, or you will not get the desired colour and you will add too much liquid to your fondant. You can get them at Michaels or the Bulk Barn. They look like this:
- Immediately store your fondant in the greased Ziploc bags. Make sure there is no air in the bags. I usually just twist the bag around the fondant and forget about using the zipper seal.
- Cover the cake in buttercream icing and immediately start rolling out the fondant to put on your cake. It should not be sticking to the surface because of the small amount of vegetable shortening that you worked in with your hands. You can prep the work surface by rubbing a bit of vegetable shortening on it, if you wish.
- Cover the cake in the fondant and dust icing sugar over it. Smooth out the top and gently work the fondant over the sides. Cut the excess away with a pizza cutter.
- Cut out decorative shapes and stick onto the cake by painting water on one side and sticking them to the cake. Be careful, too much water and the decorations will slide.
Here’s a typical 9″ double layer cake:
Here’s a 3D golf cake that I made. For the golf ball, I covered a foam ball with buttercream icing and fondant. I used the end of a wooden spoon to make the indentations. I also shaped gum paste around a dowel to make the golf club and then I sprayed the stick with silver food colouring. It’s also shiny because I painted it with water.
Here is a cake topper that I made for a baby shower. The baby bump is molded out of rice crispy treats, covered with buttercream icing, and then topped off with fondant.
Here is the baby bump on the cake. I attached it with a dollop of buttercream icing and inserted a couple of skewers into the cake to make sure that it stayed put. Just trim off enough on the ends so that it doesn’t poke through the topper.
And finally my nephew’s first year birthday cake! Puppy cake plus smash cake. The body and head of the large puppy are shaped rice crispies. The rest of the shapes are all molded out of the marshmallow fondant.
I hope that this inspires you to create your own cakes!