The time has come for me to try working with fondant. I always said that I will not touch it until I had kids, and maybe not even then – for one simple reason: I do not like it. However, a very important bachelorette party changed my mind…
You’ve already met my best friend Marina a couple of posts ago, when I made her a birthday cake. Marina is about to get married, and I got the great pleasure to be her maid of honor. So in the last few weeks I was seriously devoted to the preparation of her bachelorette party that turned out great. But I think it’s better not to go into detail about what it was like – I’d rather write about the cakes I made :)
I baked some chocolate cupcakes, as there were only girls at the party, and chocolate was the safest choice. I wanted to decorate them in a crazy and interesting way – so I decided to make small fondant willies :) I made fondant for the first time and decided to try the marshmallow fondant because it seemed the easiest to make. And it really is – it’s done in 10 minutes and easy to handle. Even the taste was not so awful as usual with fondant (for me). I needed it to be skin-colored so I put some cocoa powder in and the willies turned out very cure and were quite popular at the party!
Later I colored the rest of fondant with red powdered coloring and made a variety of forms, but I liked the flowers that I did combining circles the most. I used them for those couple of cakes that I gave my roommate and took home to mom ;)
All in all, the party was great, and it seems to me that this is not the last time I make this fondant, somehow it grew on me immediately because it opens up many possibilities. Tell me: what are your experiences with fondant? And I’ll tell you what it was like at the wedding!
- 175 g sugar
- 125 g butter
- 2 eggs
- 50 g cocoa
- 90 ml of hot water
- 1 tablespoon vanilla extract
- 185 g flour
- half of bag of baking powder (about 1 tablespoon)
- 1 teaspoon baking soda
- pinch of salt
- 100 g sour cream
- 400 ml heavy cream
- 300-350 g dark chocolate
- Preheat the oven to 180 ° C, and put some cups in the muffin tin.
- Melt butter on a very low heat or in the microwave and stir togetherwith sugar until the mixture has cooled. Add the egg and mix well. Sift the flour, baking powder, baking soda and salt through a sieve into another bowl. Mix the cocoa with vanilla and hot water, and add to the butter mixture alternating with the dry ingredients in three occasions. Do not mix long. In the end, gently stir in the sour cream.
- Fill the muffin cups until about 3/4 of the height. Bake for about 18 minutes, or until a toothpick stuck into the middle comes out clean and dry. Remove from the pan and let cool.
- Break the chocolate into pieces, and heat the cream until almost boiling. Pour it over the chocolate, leave to rest for 2 minutes, then stir well until all the chocolate melts. Chill for several hours until the cream squeezes.
- If you prefer, you can mix the cold ganache to make you cream a bit lighter lighter and fluffier (as I did).
- Using a pastry bag decorate the cupcakes with ganache and keep in a cool place.
- 100 g marshmallow
- 200-250 g of powdered sugar
- 1 teaspoon water
- cocoa powder or food coloring
- Melt the marshmallows with a spoon of water in the microwave or a double boiler until soft (they should not be completely converted to liquid but only soft so you can mix them with sugar). Add approximately 180 g of sugar and mix using a wooden spoon, being careful not to burn yourself.
- Lightly grease the counter surface with oil or butter, as well as your hands, everywhere, even between the fingers. The mixture is very sticky at first, so this step will come in handy. Move the marshmallows with sugar on the surface and knead like bread, if necessary, by adding powdered sugar. If you want a brownish color, as I did, at this point add about half a teaspoon of cocoa powder and continue to knead. If you want a different color, add it now.
- If your hands are full of the mixture, wash them, re-grease and continue to knead. You will need at least 5 min to get a compact mass, it's over when the fondant doesn't stick to your hands and the surface anymore and when it doesn't strech too much.
- You can instantly shape figurines that you want or put the fondant in the fridge (in plastic wrap) and work with it later. When you're making figurines or something else, it's good to cover your hands and the counter with corn starch to prevent the fondant from sticking. Good luck!