10 ounce bag of mini marshmallows (not Jet Puffed--- they tend to shrink back)
1 Tbsp water
*Approximately 5 cups of powdered sugar
Makes enough to cover and decorate an 8-inch round cake.
Prepare a large area on your counter for kneading the fondant by thoroughly cleaning and sanitizing it, then grease the area with shortening and add a layer of powdered sugar to prevent sticking. Then pour about 4 to 5 cups of powdered sugar on the counter in a pile, make a shallow well in the pile. Mix the fondant as follows.
Add mini marshmallows and water to a large glass microwavable bowl. Microwave on high for 1 minute. Stir well, mixture should be soupy. Add desired icing color at this time (it can be kneaded in later, but it is easier to do it now). Stir in about 1 cup powdered sugar. Pour the mixture into the well of sugar on the counter. Gently knead in the sugar until the fondant is soft, pliable, but not sticky or dry. You may not use all the sugar in the pile...stop mixing when the fondant is the correct consistency (no longer sticky, but not dry). Wrap the fondant tightly in plastic wrap and/or place in a ziplock bag to prevent it from drying out until you are ready to use it. Be sure to wrap it and bag it well so it doesn't take on any flavors or odors from food in the fridge. I recommend refrigerating it at least overnight prior to using it. This allows it to settle and cool thoroughly. Allow it to return to room temperature before continuing. When ready to use the fondant, prepare your counter by greasing it with shortening and add a layer of powdered sugar to prevent sticking. Roll the fondant out to the correct size to cover the top and sides of your cake and about 1/8 inch thickness. Gently roll the fondant over your rolling pin and unroll over your cake. Smooth and stretch the fondant until the cake is well covered, being careful not to tear it with your fingernails. Work slowly... do not force it into place. Smooth smooth smooth it with greased hands or a fondant smoother. Trim the excess fondant from the bottom of the cake with a sharp knife or pizza cutter. To decorate your fondant covered cake with fondant decorations, simply "glue" them to the cake using a tiny bit of water. You may also decorate a fondant covered cake with buttercream icing borders, dots, writing, etc...
*NOTES*1) You may want to grease your hands and remove your rings before knead or working with fondant.
True Black Marshmallow Fondant
1 10-ounce bag mini marshmallows
3 Tablespoons water
6 ounces semi-sweet chocolate chips
1 to 2 teaspoons black gel coloring
1 2-lb bag confectioners sugar
Add marshmallows and water to a microwaveable bowl. Microwave on High for 1 minute, then stir well and microwave 1 additional minute. Marshmallows will be HOT when you remove them from the microwave (keep an eye on them as they cook the final few seconds as they puff up and may spill over!). Stir in chocolate chips until melted. Add Black icing color and stir until it is truly black through and through. Add 1 cup or so of confectioners sugar and stir. Add more sugar and stir then knead until you reach the right texture (no longer sticky, but not dry... it should still be soft). Allow to cool before covering a cake. Store tightly wrapped in plastic wrap and in an air-tight container for up to 1 month. PLEASE NOTE: the original recipe called for 1 lb. of sugar... it took me about 1 lb. plus 1 cup.... it will NOT take 2 full pounds of sugar, just add it and knead it in until you reach the right texture.
_____________________________________________White modeling chocolate:
12 ounces white chocolate almond bark (or a bag of white candy melts)
2 Tbsp corn syrup
*Melt white chocolate in microwave in a glass bowl, stir until smooth. Add corn syrup and stir (it will thicken quickly). Spread onto a cookie sheet lined with plastic wrap. Cover with plastic wrap and leave at room temp or in the fridge until cool. Remove from plastic wrap and knead thoroughly. You can use cornstarch if it sticks to your surface, but I kneaded it on a non-stick plastic cutting board and did not have any trouble with sticking.
Chocolate modeling chocolate:
1 bag light cocoa candy melts (milk chocolate)
1/3 cup corn syrup
*Melt cocoa melts in microwave in a glass bowl. Stir until smooth. Add corn syrup and stir (it will thicken quickly). Spread onto a cookie sheet lined with plastic wrap. Cover with plastic wrap and leave at room temp or in the fridge until cool. Remove from plastic wrap and knead thoroughly. You can use cocoa powder if it sticks to your surface, but I kneaded it on a non-stick plastic cutting board and did not have any trouble with sticking.
*Store wrapped in plastic wrap or in a Ziplock bag in the refrigerator for up to 1 month. Dried sculptures can be stored at room temperature for several months. Tastes sort of like Tootsie Rolls (similar consistency, too).
Note: do not use chocolate chips.. you have to really watch the temperature if you do, and not let it get over 100°. I prefer this method b/c it is easier.
A great way to cut perfect individual size circles from a sheet cake is to use a round, deeply serrated cabbage chopper! This is how I cut the circles to stack and build the silo on the barn yard cake. It cuts perfect 3-inch circles... all you do is twist it gently back and forth while pushing it down into the cake. This would be a great way to make individual-sized cakes from a sheet cake!A new way to cover a cake board, well, new to me, and one I hope to use again and again is shown on the Pig and Cow Print Cake. I covered a square board with bandana I purchased for $1 at Wal-mart. I stapled the bandana to the back of the board, then covered it with cellophane to keep the icing from staining the fabric (taping the cellophane to the back of the baord). I purchased the clear cellophane at the Dollar Tree. I then cut a piece of wax paper the same size as the cake and taped it to the center of the board, so the cake rested on the wax paper and not the cellophane (because I was unsure if the cellophane is food-safe). I love the effect, and you could use any kind of paper or fabric under the cellophane to acheive this appearance!