Marshmallow Fondant Recipe

INGREDIENTS:

2 LBS SIFTED POWDERED SUGAR
16 OZ MARSHMALLOW (SMALL IS BEST FOR EASY MELTING)
3 TBSP WATER
1/2 CUP CRISCO / VEGETABLE SHORTENING
DIRECTIONS:
1. PUT 2 LBS SIFTED POWDERED SUGAR INTO BOWL OF MIXER AND ADD 1/2 CUP CRISCO.
2.  PLACE 16 OZ OF MARSHMALLOWS AND 3 TBSP OF WATER INTO PAN
PLACE ON LOW HEAT UNTIL MELTED STIRRING CONSTANTLY. (ABOUT 3 MINUTES)
3.  ADD MELTED MARSHMALLOW MIXTURE TO THE POWDERED SUGAR MIXTURE. MIX ON LOW UNTIL INCORPORATED. ADD POWDERED SUGAR IF TOO STICKY / WATER OR CRISCO IF TOO DRY. ADD 1TBSP AMOUNT AT A TIME ONLY AND MIX. (YOU CAN ADD COLORING AT THIS TIME IF YOU ARE MAKING ALL THE FONDANT ONE COLOR.)
4.  KNEAD LIKE BREAD DOUGH ON A SURFACE SPRINKLED WITH POWDERED SUGAR (SIFTED) ADD MORE SUGAR TO SURFACE AS NEEDED. TEXTURE SHOULD BE SMOOTH AND WORKABLE.
5.  DOUBLE WRAP THE FONDANT IN PLASTIC WRAP AND SET ASIDE UNTIL NEEDED. ADD GEL COLORANT FOR COLOR EITHER DURING THE PROCESSING OR AS YOU NEED IT. I ALSO LIKE  PUTTING INSIDE A ZIPLOC BAG. EITHER SEEMS TO WORK FINE.
NOTE: FOR BEST RESULTS USE CORNSTARCH TO AT THE ROLLING OUT STAGE OF YOUR PROJECT.  MOVE THE FONDANT AS YOU ROLL IT OUT TO PREVENT STICKING TO YOUR ROLLING SURFACE.

Harvest Pumpkin Cake

This is the hand sculpted cake I made today for the Harvest luncheon at church.

This is the first time I ever made fondant from scratch. The recipe is from Twisted Sifter. It turned out well. I do think that using corn starch works much better than the powdered sugar at the rolling out stage of the project. :)

This cake is a 6 inch round (pumpkin spice cake with cream cheese inside/marshmallow fondant outside). The base is a 9 inch round (yellow cake tinted orange and iced with milk chocolate icing).

The decorations are also made by hand out of marshmallow fondant. Everything on this cake is edible. :)  and yummy!

Monkey Face Cake

This cake was made for our youngest child's 1st birthday. The cake is a simple milk chocolate cake. The center of the face is an 8" round and the ears are a split 6" round. The cake was cooled over night and iced the following morning. The cake was covered in milk chocolate icing.

Fondant Face: First we had traced around the 8" pan to get the size of the face of the cake. The face was freehand drawn on a piece of parchment paper. We then cut it out and traced the shape on the fondant using a skewer.  We then cut the face out of yellow tinted fondant using a sharp knife.

The fondant was placed on the cake and chilled for an hour.   After cooling, the details were added using more of the chocolate icing. It was a fun and lovely cake. This one was a success.

Changes for the future: The fondant face piece should be a little smaller so that more of the chocolate underneath shows. This cake needs to be presented on a larger base/platter.

Welcome to Morningstar Cakes

Welcome to Morningstar Cakes.  This blog is a record of all the wonderful things coming out of our little kitchen. Cake is always a celebration even without an occasion. It is however especially sweet when it celebrates a milestone or special event in our lives. Morningstar Cakes is a sweet celebration of life and we don't need any excuse to celebrate. Rejoice!


"This is the day that the Lord has made, let us rejoice and be glad in it." Psalm 118